Our educational wine page offers information on the 100 point wine rating scale, varietal characteristics, how to taste wine, food and wine pairings and much more.

Understanding Wine Scoring from Different Publications

[ back to top ]

[ back to top ]

[ back to top ]

[ back to top ]

Wine Varietals & Common Descriptors

Cabernet Sauvignon:

• Medium to Full Bodied
• Vigorous Vines, Grown in nearly every Wine Producing Region, Many Diverse Styles, Influenced by Warmth of Climate
• Produces a Green Bell Pepper Scent when grown in Cooler Climates/Vintages
• Cross between Sauvignon Blanc & Cabernet Franc
• Fruits: Black Currant, Black Cherry, Blackberry, Plum, Raspberry
• Other Profiles: Bell Pepper, Chocolate, Firm Tannins

Merlot Common:

• Usually Medium Bodied, can grow to full bodied in some climates, earlier ripening than cabernet sauvignon, less bottle age required, thinned skinned grape, ripens early, Most widely planted grape in Bordeaux Region
• Fruits: Black Currant, Black Cherry, Plum, Raspberry
• Other Profiles: Bell Pepper, Green Olive, Chocolate, Medium Tannin
• Spice: Caramel, green peppercorn, oak, smoke, toast, tar

Pinot Noir:

• Light to Medium Bodied, Medium Acidity, Low/Medium Tannin, Difficult Grape to Grow, Oxidizes Quickly
• Fruits: Cherry, Raspberry, Strawberry, Tomato
• Other Profiles: Rose Petal, Violet, Mushrooms, Earth, Oregano, Black Olive, Barnyard, Truffle, Meat
• Spice: Rosemary, Cinnamon, Mint

Sangiovese:  (wide range of styles available as this grape is sensitive to climate, vintage and wine-making techniques used)

• Typically Medium Bodied (Wide Range Made from Light to Full Bodied), Medium to High Natural Acidity, Generally Firm Tannins, Light in Color
• Fruits: Strawberry, Tart Cherry, Blueberry, Orange Peel, Plum
• Other Profiles: Cinnamon, Clove, Thyme, Floral (Violet), Nutty, Smokey, Spice, Herbal, Earth

Zinfandel:

• Medium to Full Bodied, Generally High Alcohol (Up to 16%), Jammy Fruit
• Fruits: Strawberry, Raspberry, Blackberry, Plum, Black Cherry, Boysenberry
• Other Profiles: Anise, Briar, Cinnamon, Black Pepper, All Spice, Clove

Syrah/Shiraz:

• Medium to Full Bodied, Generally High Tannin and High Acidity
• Fruits: Blackberry, Blueberry, Black Currant, Black Cherry, Raspberry
• Other Profiles: Smoke, Herbs, Dark Chocolate, Grilled Meats, Mint, Eucalyptus
• Spice: Black & White Pepper, Licorice, Clove,

Mourvedre:

• Produces Tannic Wine that can be High in Alcohol, Natural Affinity to Pair with Grenache which helps soften
• Widespread Across Mediterranean Coast of Southern France (Chateauneuf-du-Pape, Bandol), Spain (Alicante, Jumilla)
• Fruits: Blackberry, Raspberry, Cherry, Typically Red Fruit Flavors
• Other Profiles: Wild Game, Earthy, Floral (Violets)
• Spice: Black & White Pepper, Thyme, Licorice, Clove, Cinnamon

Grenache/Garnacha: (World’s Most Widely Planted Red Grape, Used Mostly to Fill Blends)

• Wide Range, From Light & Fruity to Medium & Full Bodied, Rich Textured Wines High in Alcohol, Oxidizes Quickly (Creates Brown Tint), Low Tannin, Low Acid
• Prevalent in Southern France, Spain, Australia, California, used in the production of Tavel Rose 
• Fruits: Black Currant, Black Cherry, Blackberry, Raspberry, Cranberry, Sour Cherry
• Other Profiles: Tobacco, Dusty, Floral, Sweetness, Black Tea, Black Pepper
• Spice: Oak, Smoke, Toast, Tar

Malbec:

• Medium to Full Bodied, Generally High Tannin and High Acidity, Inky Dark Wines
• Needs Lots of Sunshine & Heat to Ripen, Mature, Thin Skinned Grape
• Grown in the Cahors region of France, Aregentina, Chile, California and Washington
• Fruits: Black Currant, Black Cherry, Blackberry, Plum, Raisin
• Other Profiles: Bell Pepper, Anise, Herbaceous

Petite Sirah/Petite Syrah/Durif:

• Medium to Full Bodied, Generally High Tannin and High Acidity, Tight Grape Clusters, Small Berries, Known for their Ability to Age, Dark Inky Wines
• Fruits: Blackberry, Blueberry, Black Currant, Plum
• Other Profiles: Smoke, Herbs, Dark Chocolate
• Spice: Black & White Pepper, Clove, Often Very Spicey

Montepulciano:

• Usually Medium to Full Bodied, Medium/Moderate Acidity, Medium/Moderate Tannin grape, Deep Colored Wines, Often Confused with Sangiovese
• Fruits: Strawberry, Plum, Raspberry, Cherry
• Other Profiles: Tobacco, Red Flowers, Leather, Earth, Sweet Tannin

[ back to top ]

Chardonnay:

• Medium to full bodied, generally high acid, many different styles available as chardonnay is influenced strongly by different winemaking techniques 
• Very diverse grape capable of being grown in a wide range of locations
• Fruits: Citrus Fruit (Lemon, Lime), Tropical Fruits (Kiwi, Pineapple, Mango),         Stone Fruit (Peach, Pear, Apple)                  
• Other Profiles: Malolactic (Butter, Cream), Nutty, White Flowers, Yeast (Lees), Minerality
• Oak: Vanilla, Toast, Oak, Smoke

Sauvignon Blanc:

• Light to Medium Bodied; typically crisp with high acidity,
• Very diverse grape capable of being grown in a wide range of locations
• Fruits: Citrus Fruit (Lemon, Lime,), Tropical Fruits (Grapefruit, Pineapple, Mango),
• Other Profiles: Grass, Herbaceous, Asparagus, Cat Pee, Flint, Mineral, Smoke
• Oak: Seldom used in Sauvignon Blanc with the exception of some offerings from California and more expensive white Bordeaux

Pinot Gris:

• Stylistically can be very different ranging from light and crisp to creamy and full bodied.  Can be made in a sweet style but loses acidity with ripeness.  Generally meant to be drunk early.
• Generally thought to be linked to Pinot Noir, Grapes are typically grayish, blue
• Fruits: Lemon, Apple, Pear, Melon, Peach                  
• Other Profiles: Floral, Almond, Spicy, Pepper, Arugula, Honey

Riesling:

• Light to Medium Bodied, Variable Styles (Bone Dry & Crisp to Viscous, Mouth Watering Dessert Style Wines) 
• Fruits: Citrus Fruit (Lemon, Lime), Stone Fruit (Peach, Pear, Apple)                  
• Other Profiles: Minerals, Petroleum, Floral

Viognier:

• Medium to full bodied, generally low to medium acid, potential for high alcohol levels.  Low-Yielding grape makes it one of the more expensive varietals.  Terrific alternative to Chardonnay with many of the same characteristics.
• Fruits: Apricot, Peach, Guava, Kiwi, Tangerine, Pineapple                  
• Other Profiles: Malolactic (Butter, Cream), Nutty, White Flowers, Yeast (Lees), Minerality, Spicy, Mint, Hay, Honey

Semillon:

• Medium to Full Bodied, Low Acidity, Can Become Flabby which Lead it To be Blended in Most Cases
• Used in Sauternes to Produce World Class Dessert Wines, Susceptible to Noble Rot (Helps Concentrate Grape Sugars)
• Fruits: Citrus Fruit (Lemon, Lime), Fig, Stone Fruit (Peach, Pear, Apple)                  
• Other Profiles: Saffron, Grass, Bell Pepper, Malolactic (Butter, Cream)

[ back to top ]

Wine Making Flavors

Malo-Lactic Fermentation — The process of changing the sharp malic acid (in apples) into the softer lactic acid (in milk). The process also leaves the by product DIACETYL, the taste of butter.

Carbonic Maceration (CM) — A quick way of winemaking that results in fruity wines with no tannin and only slight varietal character. Strawberries, bananas and raspberries, as well as acotton candy sweetness in the nose, are typical.

Oak — If it is complex with cloves and woody spices, it is French oak. If it is forward with vanilla, it is American oak. If it is musty it is from old barrels.

Oxidation — Caramel and a dark, plum smell (Port). Light orange hues in the wine are another hint.

Blending — While not always obvious, a wine that tastes complex may have been blended with several grape varieties.

[ back to top ]

How To Taste Wine

Visual

• Observe the following:
  • Color (Hue)
  • Depth
  • Clarity
  • Viscosity

Aerate

• Helps to release wine’s aromas, generally helps to soften wines with higher tannins (mellows the wine while enhancing flavor and aroma).

Smell (Aroma)

• Insert Your Nose at an angle into the Glass, Using  your Dominant Nostril, Take Short, Deep Breath to make sure wine’s aromas reach your olfactory system.  Your Sense of Smell is Nearly 1000x’s stronger than Sense of Taste.  Aromas found in wine include fruit, flower, herb, earth, spice and nuts and chemicals.  Think of specific aromas, be specific or be vague, look beyond initial layers to find others hidden in the background.  Train yourself through repetition; it can be very difficult to determine specific scents without practice.  Winemaking techniques can also widely affect the wine’s aroma including the type of oak used, the specific yeast used during fermentation, and the temperature of the fermentation.

Taste

• Time to Drink (Further Evaluate the Wine)!  Start with a small sip, roll the wine over your tongue, and carefully inhale slightly helping to further aerate the wine in your mouth.  You will find Sweet/Salty on the Tip of Tongue, Sour on Both Sides of Tongue, and Bitter on the Back of Tongue.  Evaluate the body of the wine, use your olfactory system to distinguish flavors and pay careful attention to the length and depth of the wines finish as you either spit or swallow the wine.  Are the acid, tannin, and alcohol levels balanced?  Is there residual sugar?  How long does the wine flavor(s) carry?   Be sure to take notes, this will help to further enhance your understanding and enjoyment of wine and its many different styles and flavors!

Food & Wine Pairing Basics

• As a basic rule first relate the body of the food and wine, keeping  light, delicate wines with light, delicate foods, and heavier bodied wines with heavier, fuller flavored foods.  Match weight and texture of wine and food, balance the intensity of flavors.
• Look for Compatible Acidity Levels
• Consider Sugar Content;  if the dish has higher sugar pair a wine that has the same, if the food has a higher sugar level the wine can be seen as overly acidic or astringent. Never serve a wine with less sugar than the food.
• To keep it simple, focus on three things when pairing food and wine:
  • The Food Item
  • The Method of Preparation of the Food Item
  • The Added Flavors and Sauces of the Food Item
• There are no set rules in food and wine pairing, drink and eat what you like!

[ back to top ]