Barbera
Develop
hearty red wines using this well-balanced grape juice.
Originally from the Northwest of Italy (Piemontese), the
grapes that make up this juice are vigorous and high yielding.
With a sweet and almost floral bouquet, Barbera grapes produce
full-bodied, beefy wines. A long finish, balanced tannins,
and generous length also characterize this type of wine.
Enhances the flavors of: red meat, lamb, lasagna, and other
tomato-based pasta dishes.
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Cabernet
Sauvignon
A principal
wine grape of the Bordeaux region, the grape juice coming
out of California has been instrumental in putting US wines
on the map! Blend this juice with others to add complexity,
soften a chewier wine, or just to create a stellar red
vintage. Cabernet wines are characterized as full-bodied,
with powerful tannins, and a noteworthy length. The bouquet
tends to maintain an herb, bell pepper, and cedar aroma,
while the mouthful distinguishes itself with hints of dark
berry, black currant, vanilla, and cedar. Enhances the
flavors of: red meat, lamb, dark chocolate, lasagna, and
other tomato-based pasta dishes.
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Carignane
Grape juice
made of high-yielding crops; this type of grape is one
of the most widely planted grapes in the world. Thought
to have originated in Northern Spain and now rather common
in France, these grapes are “workhorse” grapes
that generate a basic, yet enjoyable table wine. Wines
made of this grape juice stand out for their high tannins,
deep purple color, and fine undertones. These wines also
claim a moderate length, sensible finish, and a fruity
and spicy flavor. Enhances the flavors of: red meat, lamb,
dark chocolate, lasagna, and other tomato-based pasta dishes.
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Chablis
Originally
from Northern Burgundy, France, this juice is made from
a variation of the chardonnay grape, and is often used
to produce pleasant white table wines. Characterized as
a quaffer (a wine to drink and not to sip), Chablis wines
are mild in tannins, fresh in aroma, and finish clean and
crisply with similar subtleties as a Chardonnay. Enhances
the flavors of: Fish, lobster, crab, crustaceans, and mushroom
dishes.
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Chardonnay
Originating
from the Burgundy region of France, this grape juice derives
from great white grapes and has become the most popular
white wine in the US. The “King of White Varietals”,
when properly and judiciously oaked, produces a royal wine.
A silky mouthful and a significant lingering length are
only a few of Chardonnay charms. This full-bodied
wine usually includes the complexity of pears, melons,
and green apple, and features a clean and crisp bouquet.
Enhances the flavors of: Lobster, crab, crustaceans, duck,
fish, mushroom dishes, chicken, and pasta with cream, herb,
or mustard sauces.
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Merlot
An earlier
aged grape than the Cabernet Sauvignon, Merlot grapes are
typically associated with the wines of Bordeaux, France.
Currently, this variety is becoming a favorite in America,
both to grow and to consume. Noteworthy for yielding deep
yet mildly tannin wines, use this juice to create well
rounded, earthy, and assertively fruity wines. A conservative
dryness, supple aftertaste, and considerable length also
make wines of this caliber, classic. Enhances the flavors
of: duck, pork, red meat, lamb, cheese dishes, lasagna,
and other tomato-based pasta dishes.
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Muscat
Said to
originate from the ancient Egyptians, this variety of grape
is also grown throughout Europe and in California. Associated
with its heady, sweet, and floral aroma, Muscato wines
tend to be sweet and fruity in nature, and retain a sensible
finish. An exceptional benefit of this grape variety is
its versatile use in both red and white wines. Enhances
the flavors of: mushroom dishes, cheese or crab fondues,
and fish.
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Thompson
Seedless
Also known
as Sultana, these pale golden-green grapes originated
in Smyrna, Turkey. Now, this grape variety is commonly
known as Thompson Seedless here in the States, named for
the first Californian to grow them commercially, William
Thompson. Juice from these grapes is used to manufacture
neutral-flavored wines and to add depth and balance to
other white wines. Moderate in tannins, bouquet, and flavor,
Thompson Seedless grape juice is best used in blends and
graceful table wines. Enhances the flavors of: Lobster,
crab, crustaceans, mushroom dishes, and grilled chicken.
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Zinfandel
Though there
are some who believe this grape variety originated in Italy
or Croatia, Americans have taken claim to this versatile
and ever-evolving wine source. These grapes are notorious
for their different planting types including: white, red,
rose, fortified, late, and even sparkling. Characterized
by robust tannins, lush flavor, and a peppery well-rounded
bouquet, Zinfandel wines are typically full-bodied and
finish gracefully. Raspberry, blackberry, plum, and dark
cherry flavors blend in this complete juice that is truly
cutting edge. Adaptable with a myriad of foods, Zinfandel
is a wine with endless bounds of elegance and refinement.
Enhances the flavors of: Spicy dishes, red meat, hamburgers,
stroganoff, seafood, lamb, and tomato-based pasta dishes.
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Wine Type |
Body
1..2..3..4..5
light....full |
Sweetness
0..1..2..3..4..5
dry....sweet |
| Barbera |
5 |
2 |
| Cabernet Sauvignon |
5 |
0 |
| Carignane |
3 |
3 |
| Chablis |
2 |
2 |
| Chardonnay |
4 |
0 |
| Merlot |
4 |
1 |
| Muscat |
5 |
4 |
| Thompsan Seedless |
2 |
2 |
| Zinfandel |
4 |
1 |
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