Real Food · Reference

Wine Companion

How to think about wine, then a grape-by-grape field guide — flavor, origin, and style. Condensed from Forstå din vin.

Theory · 6 sections 54 wines · 8 clusters Built July 2026
Two halves. First, the frame — the five things that shape any wine's style, how to taste with a method instead of just guessing, faults worth recognizing, serving right, and pairing logic. Then fifty-four grapes and styles, grouped by weight and character rather than alphabet, each card holding a flavor profile, typical origins, and the aromas worth looking for. Read the theory once; come back to a single section — or straight to a grape you have open on the table — when a specific question comes up.

01The five elements

Every wine's style comes down to five things — and body is really just how the other four combine.

The five elements, at a glance

The five wine elements on a glass A wine glass with five leader lines naming sweetness, acid, tannin, alcohol and body. Sødme front of the tongue Syre makes the mouth water Tannin dries the mouth, not a flavour Alkohol warmth at the back Fylde the other four, combined a glass of wine

Original sketch, redrawn from Forstå din vin's five-elements diagram (p.8) — not a reproduction of the book's artwork. Exact dot-scale values live in the cards above.

Sweetness · sødme

residual sugar
knastørtørhalvtørsødmeget sød
bone dry → very sweet

From residual sugar — the grape sugar left when fermentation doesn't convert it all to alcohol. A technically "dry" wine can still carry up to half a teaspoon of sugar per glass. Perceived sweetness is relative to acid: the same sugar reads sweeter in a low-acid wine than a high-acid one. Rough calorie ladder per 150ml glass — bone dry ~0 kcal, dry 0–6, off-dry 10–21, sweet 21–72, very sweet 72–130. Sparkling runs its own scale: Brut Nature → Extra Brut → Brut → Extra Dry → Dry → Demi-Sec → Doux.

Acid · syre

pH 2.5–4.5

Mainly tartaric, malic, and citric acid from the grapes. The scale is logarithmic — a pH-3 wine has ten times the acid of a pH-4 one. Cooler climates and less-ripe grapes give more acid; it's what makes a wine taste fresh rather than flabby, and it's the axis perceived sweetness is judged against.

Tannin

reds, in practice

A plant polyphenol from grape skins, stems, and seeds, and from oak barrels (new oak gives more than used). Whites ferment without skin contact, so this is a red-wine element. It isn't a flavour — it's a drying, gripping mouthfeel ("stram"). Because it cuts fat and protein like a palate cleanser, tannic reds are the classic match for rich, fatty food.

Alcohol · alkohol

low <10% → high >15%
low
<10%med-low
10–11.5medium
11.5–13.5med-high
13.5–15high
>15%

From yeast converting grape sugar to ethanol, or added directly in fortification. It carries aroma from the surface of the wine to the nose, adds viscosity and body, and registers as warmth at the back of the throat — a wine that reads as "hot" is usually high in alcohol.

Body · fylde

very light → full

Not a technical measure — a style category shaped by all four elements together. Lighter wines skew toward more acid, lower alcohol, less tannin and sweetness; fuller wines the reverse. The book's own image: the difference between skim milk and whole milk.

Naming, three patterns: by grape variety (minimum-percentage rules vary — 75% in the US/Chile/NZ/South Africa/Australia, 80% Argentina, 85% Italy/France/Germany/Austria/Portugal), by region (a "Bordeaux Supérieur" implies that region's customary blend), or by a fantasy/proprietary name.  ·  Standard pour ~150ml (dessert/fortified ~85–120ml); a dry wine averages 130–175 kcal per glass depending on alcohol.
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02Tasting — the four steps

A repeatable method. The point isn't scoring — it's building memory by naming what you notice.

The four steps, mapped

Tasting method, four steps in sequence Four numbered stops on a single horizontal path — eye for appearance, nose for aroma, lips for palate, a check mark for conclusion — each with its sub-points listed underneath. 1 Udseende farve og skær klarhed viskositet 2 Duft primære aromaer sekundære aromaer tertiære aromaer vindefekter 3 Smag sødme, syre tannin, alkohol fylde, profil 4 Konklusion balance notable traits overall rating one pass, four stops — look, smell, taste, judge

Original sketch — a fresh diagram of the book's four-step method (p.13), not redrawn from or tracing its artwork.

Appearance udseende

Colour, intensity, clarity, viscosity — judged against a white background in natural light. "Legs" or "tears" on the glass (the Marangoni effect) indicate higher alcohol, not higher quality. Pale, platinum whites are usually young and unoaked; deep golden means oak-ageing or late harvest. Lighter, garnet reds — Pinot Noir, Gamay, Grenache, Zinfandel — carry naturally less pigment; deep-purple reds — Aglianico, Malbec, Mourvèdre, Petite Sirah, Syrah, Touriga Nacional — carry more.

Nose duft

One short sniff to clear the nose, then swirl and take a longer, deliberate one. Move your nose over different points of the glass: heavier fruit sits lower, floral and volatile notes higher near the rim. Reset an overwhelmed nose on your own forearm; skip perfume before tasting. Aromas come in three tiers — primary from the grape itself (Sauvignon Blanc's gooseberry and cut grass), secondary from winemaking (the buttery note in some Chardonnay), tertiary from ageing and oxidation (the nutty note in aged Champagne or Sherry).

Palate smag

One larger sip, then several smaller ones — name at least three fruit notes and three others, one at a time. Track how the flavour develops start → mid-palate → finish; a long finish (20+ seconds) is a marker the book ties to higher quality (see the chart below). Where each element registers on the palate is worth knowing on its own — see the glass diagram at the top of the five elements.

Conclusion konklusion

Judge balance — an unbalanced wine has one element (often acid) drowning out the rest. Build memory by noting what's grape-typical versus region-, vintage-, or producer-typical. Blind-tasting tip: start with single-varietal wines before blends. The book's own scoring is a simple four-point "drinking pleasure" scale — the top mark is a wine good enough to be a last meal.

Taste sensitivity is genetic

Taste bud density comparison Two tongue tips compared, one with sparse taste buds and one with dense taste buds, each with a sample circle. how many taste buds fit inside a circle this size? Ikke-følsom 10–25% of people comfortable with intense, bitter flavours Superfølsom 10–25% of people drawn to gentler, more delicate wines the remaining 50–75% are normal tasters, in between

Original sketch, redrawn from Forstå din vin's taste-sensitivity diagram (p.19) — not a reproduction of the book's artwork.

Finish length, at a glance

Finish length comparison chart A chart comparing how a Syrah's flavour peaks early and fades quickly against a Pinot Noir's lower, longer-lasting finish. fylde → kraftigste punkt let middelfyldig fyldig kort middellang lang (20+ sekunder) tid → Syrah Pinot Noir

Original sketch, redrawn from Forstå din vin's mouth-development chart (p.18) — not a reproduction of the book's artwork.

Taste sensitivity is genetic. Roughly a quarter of people are non-tasters (fewer taste buds, comfortable with intense, bitter flavours), half are normal tasters, and a quarter are super-tasters (more taste buds, drawn to gentler, more delicate wines). Whatever your baseline, the fastest way to improve a palate is simply spending more time smelling and naming things.
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03Faults

Worth keeping straight for shopping and hosting — how a flawed bottle tells on itself, and whether it's fixable.

FaultThe tellFix
Corked (TCA)"prop"Wet cardboard, wet dog, musty cellarNone — return the bottle
ReductionreduktionCooked garlic, cabbageDecant, or stir with a silver spoon
OxidisedoxideretFlat nose, browned colour like an old apple; dry/bitter red, cider-like whiteNone
Light strikeUV-skadeCauses reductionPrevent: store dark, avoid shelf-aged bottles
Heat damagevarmeskadeFlat, no structure, sometimes a false caramel/baked-fruit note; browningPrevent: never store above 28°C
Unwanted fizz in a still wineSlight prickle, faint haze — a stray secondary fermentationNone
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04Handling & serving

Getting a sound bottle to show its best. The hands-on cards for this live in the Technique Atlas § Wine service.

Serving temperature, by style

Serving temperature by wine style Nine wine styles as coloured bottles, grouped into four rows by temperature zone from fridge-cold sparkling to room-temperature full reds. Køleskabskold 3–7°C Mousserende Lette hvidvine Kold 7–13°C Fyldige hvidvine Aromatiske hvidvine Rosévine Kældertemperatur 13–16°C Lette rødvine Middelfyldige rødvine Stuetemperatur 16–20°C Fyldige rødvine Hedvine

Original sketch, redrawn from Forstå din vin's serving-temperature chart (p.28) — not a reproduction of the book's artwork. Stacked rows, generously spaced, so no label ever touches the next row's bottle.

Serving temperature

Sparkling 3–7°C (fridge-cold) · light/aromatic whites & rosé 7–13°C · fuller whites, light reds, fortified 13–16°C · fuller reds 16–20°C. "Room temperature" here is cooler than most actual rooms. Too cold reads muted and sharp — warm the glass in your hands (the usual fridge-white problem). Too warm "burns" in the nose and smells medicinal — 15 minutes in the fridge fixes a high-alcohol red left out.

Why the glass shape matters

Wine glass and aroma A wine glass in profile showing how the bowl releases aroma and the rim concentrates it. Rim narrows to concentrate the aroma Bowl a big surface releases more aroma Stem hold here — your hand won't warm the wine a wine glass, in profile

Original sketch · concept from Forstå din vin, redrawn — not a reproduction of the book's artwork.

Opening

Still: cut the foil, insert the corkscrew slightly off-centre, twist to ~95% depth, pull slowly so the cork doesn't snap. Sparkling: remove the foil, six turns to loosen the wire cage, then hold the cork and turn the bottle, releasing slowly at a 45° angle so it doesn't overflow.

Decanting

Pouring into a decanter oxidises harsh aromas down to something milder and softens tannin and acid. Run the wine down the sides for maximum air contact; wait 15–30 minutes, longer for concentrated wines. Decanted wine doesn't keep, so pour only what you'll drink. A sulfur smell is reduction, not sulfites — decanting or a silver spoon clears it.

Storing an open bottle

Re-corking slows further oxygen exposure but doesn't undo what's already in the bottle. Keep it at 10–13°C (fridge, then let it warm before pouring). A vacuum pump or inert-gas preserver extends the window — roughly 1–3 days for delicate reds, up to about a month for fortified wines.

Ageing an unopened bottle

Ideal ~10–13°C and ~75% humidity. A kitchen cabinet ages wine roughly 4× faster than that, and temperature swings raise fault risk. A proper wine fridge is only worth it if you're holding bottles past a year — thermoelectric units are quieter but drift with the room, compressor units noisier but steadier.

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05Food & wine pairing

Match on flavour, aroma, texture, colour, temperature, and intensity — and keep wine intensity roughly level with the food's, or one drowns the other.

Two pairing logics, both legitimate: congruent — dish and wine share components that reinforce each other (beef and mushrooms); and complementary — they share little and balance instead (coconut and lime).

Harmonic & disharmonic combinations

Six taste categories and how they combine Fat, spice, salt, acid, sweetness and bitterness arranged in a hexagon, connected by lines showing which pairs combine harmonically and which clash. Fedme Pikant krydret Salt Syre Sødme Bittert harmonic disharmonic

Original sketch, redrawn from Forstå din vin's taste-combination diagram (p.33) — representative pattern, not a literal reproduction of every connection in the book.

By food characteristic

The charts, condensed

The book gives these as illustrated matrices against eight wine styles; here they're the practical signal rather than cell-by-cell. The rows that matter for this kitchen are fish, poultry, egg, cheese, and vegetables — the diet's own proteins.

FoodWine direction
FishLight-to-full white and rosé; richer fish (salmon) stretches into light red.
Poultry / light meatThe widest range of any protein — light-to-full white, rosé, light-to-medium red; a medium-bodied wine of either colour is the safe bet.
Cured / smoked meatMedium-to-full red, sparkling; the saltiness also suits an off-dry white.
Fresh / tangy cheeseSparkling, light or aromatic white, rosé.
Delicate / nutty cheeseAcross whites and light red — especially full white and sparkling.
Strong / firm cheeseMedium-to-full red.
Sharp blue cheeseThe standout is dessert wine — sweetness offsets salt and funk.
MushroomsA wide band including medium reds — earthy tertiary notes echo aged, oaked wine.
Alliums · tomato · beansLight-to-medium red and rosé; tomato-forward dishes lean to a high-acid red (Sangiovese).
Leafy / root veg · squashLight-to-aromatic white — a crisp, high-acid white handles vegetal bitterness (broccoli, kale) better than an oaky red.
Fresh herbsLight, herbaceous white — Sauvignon Blanc-style.
Warm baking spicesDessert wine and fuller reds — a congruent match to their own tertiary/oak notes.
Chili heatOff-dry or fruit-forward, lower alcohol — same logic as the spicy-food rule.
NutsWide range, strongest with full white and sparkling.
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06Glossary

The 25-term wine glossary lives in the Kitchen Lexicon so it sits alongside the culinary terms, searchable in one place.

Where it lives

Terms — terroir, cuvée, brut, méthode traditionnelle, malolactic and the rest — are in Kitchen Lexicon § Wine terminology, cross-linked back here.

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Sparkling

Bright, bubble-driven wines — apéritif style through to fuller, structured Champagne.

Cava

Sparkling
PROFIL read from the book's printed chart
Fruitmedium
Bodylow
Sweetnesslow-medium
Acidmedium-high
Alcohollow-medium

Dominant aromas

QuinceLimeYellow applePearAlmond

Other aromas

Citrus zestOrangeGreen appleBruised appleUnripe pearApricotApple blossomHoneysuckleAniseCinnamonFigStrawberryToastNutmegButterBriocheSourdoughChalk
OriginSpain · 32,000 ha
Where madePenedès, Spain (also other Spanish regions)
Serving / agingServe fridge-cold; drinking window up to about 2 years (sparkling glass style noted on profile strip).

Climate gradient

Cooler-vintage character leans toward quince and lemon; warmer-vintage character leans toward orange and apricot.

Grape composition

Macabeo (aka Viura, Macabeu) — floral, apricot and berry notes
Xarel-lo — contributes acidity
Parellada — quince, apple and citrus notes

Quality tiers

Cava (Standard) — min. 9 months
Reserva Cava — min. 15 months
Gran Reserva Cava — min. 30 months, vintage-dated

Regional differences

Cava DO is unique among Spanish wine classifications in being defined by wine style rather than by a specific region — roughly 95% of production still comes from Penedès.

Food pairing

Described as food-versatile thanks to its palate-cleansing effect; suggested with spicy dishes, huevos rancheros, nachos and tacos.

Production method

Traditional method (Champagne method)

Source: p.46 · p.47 · ↩ Menu
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Champagne

Sparkling
PROFIL read from the book's printed chart
Fruitlow-medium
Bodylow
Sweetnesslow
Acidhigh
Alcohollow-medium

Dominant aromas

LemonPeachWhite cherryAlmondToast

Other aromas

GrapefruitQuinceGreen appleYellow applePearApricotStrawberryRedcurrantHoneysuckleChamomileLilyBriocheHazelnutMarzipanWet stone / chalk dustVanillaSmoke
OriginChampagne, France · 33,600 ha
Where madeChampagne, France
Serving / agingServe fridge-cold, flute or white-wine glass; drinking window up to about 10 years. Minimum lagring: non-vintage ~15 months, vintage ~36 months; special cuvée typically aged 6-7 years on average to develop nutty, tertiary character.

Climate gradient

Cooler-vintage character leans toward quince, apple and raspberry; warmer-vintage character leans toward peach.

Grape composition

Pinot Noir — orange and red fruit notes
Pinot Meunier — adds body; yellow apple notes
Chardonnay — citrus and marzipan notes

Common styles

Non-Vintage (NV) — consistent house style blend
Blanc de Blancs — 100% Chardonnay
Blanc de Noirs — Pinot Noir and/or Pinot Meunier only
Rosé — red-fruit character
Vintage & Special Cuvée — longer-aged, prestige bottlings

Sweetness levels

Not shown as a labeled sweetness ladder on this page; page notes over 90% of Champagne is made in Brut style (under roughly half a gram of sugar per glass)

Production method

Traditional method (Champagne method / méthode traditionnelle)

Source: p.48 · p.49 · ↩ Menu
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Lambrusco

Sparkling
PROFIL read from the book's printed chart
Fruitmedium-high
Bodylow-medium
Sweetnessmedium
Acidhigh
Alcohollow

Dominant aromas

StrawberryCherryBoysenberryRhubarbHibiscus

Other aromas

BlueberryBlackberryRaspberryWild strawberryBing cherryRedcurrantCherry colaVioletAniseOreganoIrisRoseEarthy / potting soilCrème fraîcheBerry sauce
OriginNorthern Italy · 12,400 ha
Where madeEmilia-Romagna and Lombardy, Italy
Serving / agingServe cold; drinking window up to about 2 years.

Climate gradient

Cooler-vintage character leans toward rhubarb and wild strawberry; warmer-vintage character leans toward blackberry (with sweet cherry also noted mid-range).

Common styles

Red fruit & floral (lighter style)
Dark fruit & earth (more powerful style)

Sweetness levels

Dry Lambrusco — look for "Secco" on the label
Semi-dry Lambrusco — "Semisecco" on the label
Sweet Lambrusco — "Dolce" or "Amabile" on the label

Regional differences

Quality Lambrusco is labeled DOC (Denominazione di Origine Controllata) or the broader IGT (Indicazione Geografica Tipica). The name covers more than 13 native grape varieties, each with its own character; Lambrusco Salamino and Lambrusco Grasparossa are the two most widely planted.

Production method

Tank / Charmat method

Source: p.50 · p.51 · ↩ Menu
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Prosecco (Valdobbiadene)

Sparkling
PROFIL read from the book's printed chart
Fruitmedium-high
Bodylow
Sweetnesslow-medium
Acidmedium-high
Alcoholmedium

Dominant aromas

Green appleHoneydew melonPearHoneysuckleCream

Other aromas

Yellow appleWhite peachApricotLemonLemon zestGrapefruitOrange peelQuincePineappleKiwiCitrus blossomGardeniaAcaciaHoneySalt
OriginNorthern Italy · 6,100 ha
Where madeVeneto and Friuli, Italy
Serving / agingWhite wine; served fridge-cold; drinking window up to about 2 years.

Climate gradient

Cooler-vintage character leans toward quince and green apple; warmer-vintage character leans toward ripe pear and apricot.

Quality tiers

Prosecco — the most common tier
Prosecco Superiore — higher quality tier with stricter production requirements
Conegliano Valdobbiadene and Colli Asolani — two standout subzones producing vintage-dated ('millesimato') Prosecco

Sweetness levels

Brut — roughly half a gram of sugar per glass · 0-12 g/L residual sugar
Extra Dry — a bit more than half a gram of sugar per glass · 12-17 g/L residual sugar
Dry — up to about a gram of sugar per glass · 17-32 g/L residual sugar

Food pairing

Suggested with charcuterie and fruit-forward appetizers such as melon wrapped in ham, and with medium-intensity Asian dishes like pad thai or Vietnamese vermicelli noodle dishes.

Production method

Tank / Charmat method

Also worth knowing

Prosecco is lightly carbonated, at roughly 3 atmospheres of pressure — noticeably softer than Champagne's fizz.
Source: p.52 · p.53 · ↩ Menu
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Light whites

Crisp, light-bodied, high-acid whites for everyday drinking.

Albariño (Alvarinho)

Light whites
PROFIL read from the book's printed chart
Fruitmedium-high
Bodylow
Sweetnesslow-medium
Acidhigh
Alcoholmedium

Dominant aromas

lemongrapefruitnectarinemelonwet gravel

Other aromas

quininecrushed gravelmineralsbeeswaxpapayapeachsaltapplehoneydew melonlilycitrus blossomlime zestlemon zestgrapefruit pithorange zesttangerine
OriginNorthern Portugal (per book; grape also strongly associated with Rías Baixas, Spain) · 7,700 ha
Where madeSpain, Portugal, USA, other regions
Serving / agingup to 2 years; served fridge-cold

Climate gradient

cool climate leans lemon; warm climate shifts toward grapefruit, melon, and peach

Regional differences

Rías Baixas, Spain: 90% of the region's vineyards are planted to Albariño; Val do Salnés is considered one of the most classic subzones. Minho, Portugal: Alvarinho is one of the grapes in Vinho Verde, a crisp, aromatic white that is often slightly petillant.

Similar wines

Sauvignon Blanc (New Zealand and France)
Pinot Grigio (northern Italy) - both share thiol-driven aromatics with Albariño

Food pairing

Thai, Moroccan, and Indian cuisine.

Also worth knowing

The melon and grapefruit character in Albariño comes from a class of aroma compounds called thiols, common in light whites from cooler regions.
Source: p.56 · p.57 · ↩ Menu
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Grüner Veltliner

Light whites
PROFIL read from the book's printed chart
Fruitmedium-high
Bodylow-medium
Sweetnesslow-medium
Acidmedium-high
Alcoholmedium

Dominant aromas

yellow applegreen peargreen beanchervilwhite pepper

Other aromas

nutmegvanillagraham crackercitrus oilsaltcrushed gravelflintfennelapple blossombeeswaxhoneymangostar fruitpapayawhite peachyellow plumhoneydew melonlovage
OriginAustria · 20,200 ha
Where madeAustria, Slovakia, Czech Republic, Hungary, other regions
Serving / agingup to 2 years; served fridge-cold

Climate gradient

vintage-based: cooler vintages lean lime / green pear; warmer vintages shift toward yellow apple / peach

Quality tiers

Landwein (typically low-alcohol, bulk wine)
Qualitätswein (Austria's general quality designation, includes Grüner Veltliner)
DAC (subregional Qualitätswein, either a lighter 'Classic' style or fuller 'Reserve' style)

Common styles

Light & fresh — The most common, affordable style, tingling acidity and simple melon/lime flavor; DAC wines labeled 'Classic'.
Rich, fruity & spicy — A denser style, often labeled 'Reserve (DAC)' or 'Smaragd' (from Wachau); dry, with honey, apple, smoke, mango, and white pepper notes.

Food pairing

Aromatic vegetables, tofu, and Japanese cuisine (icon row: ginger, yuzu, wasabi, spring onion).
Source: p.58 · p.59 · ↩ Menu
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Muscadet (Melon de Bourgogne)

Light whites
PROFIL read from the book's printed chart
Fruitlow
Bodylow
Sweetnesslow
Acidhigh
Alcohollow-medium

Dominant aromas

limelemongreen applepearsea shell

Other aromas

graphitewet gravelsaltbrinepilsner/beeryeastapple blossomchervilquinceyellow applegreen pearunripe peachgreen mangogreen pineapplestar fruit
OriginFrance · 12,500 ha
Where madeLoire, France
Serving / agingup to 2 years; served fridge-cold

Climate gradient

vintage-based: cooler vintages lean lime/lemon; warmer vintages shift toward yellow apple / star fruit

Quality tiers

Muscadet Sèvre-et-Maine (produces more than 70% of all Muscadet)
Muscadet (base appellation, fewer quality requirements)
together the two account for more than 90% of all Muscadet

Food pairing

Shellfish, lemon, fried food (classic pairing with fish and chips); high acidity also suits pickled sides and vinegar-based sauces.

Also worth knowing

'Sur lie' on the label means the wine aged on dead yeast cells (the lees), adding body and a yeasty, bready character — a technique also common in Viognier, Marsanne, and many sparkling wines.
Source: p.60 · p.61 · ↩ Menu
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Pinot Gris (Pinot Grigio, Grauburgunder)

Light whites
PROFIL read from the book's printed chart
Fruitlow-medium
Bodylow-medium
Sweetnesslow-medium
Acidmedium
Alcoholmedium

Dominant aromas

lemonyellow applemelonnectarinepeach

Other aromas

acacia blossomhoneysucklenutmeg blossomalmondfresh coconutvanillabananacreamwet cementgraphitecrushed gravelquininehoneypineapplegreen mangoguavaclovequincejapanese pearapricot
OriginFrance and Italy · 43,700 ha
Where madeItaly, USA, Germany, Australia, France, Moldova, Hungary, other regions
Serving / agingup to 5 years; served fridge-cold

Climate gradient

cool climate leans citrus/lime; mid-range shows nectarine; warm climate shifts toward apricot

Common styles

Mineral & dry — Northern Italian (Friuli-Venezia Giulia) style best known as Pinot Grigio, with citrus tones and freshness; includes a unique skin-contact 'Ramato' style, macerated on skins ~2-3 days for a pale copper-rosé color.
Fruity & dry — Found in the USA, Australia, and other warmer-climate regions.
Fruity & sweet — Mostly found in Alsace, France, with lemon, peach, and honey character.

Food pairing

Firm, flaky white fish, crab, and creamy cow's-milk cheeses (e.g. Brillat-Savarin).

Also worth knowing

Pinot Gris is one of four common Pinot variants: Pinot Blanc (green grape), Pinot Gris (grey-pink, used for white/rosé), Pinot Noir (blue, used for red/rosé), and Pinot Meunier (blue, primarily used in Champagne).
Source: p.62 · p.63 · ↩ Menu
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Sauvignon Blanc (Fumé Blanc)

Light whites
PROFIL read from the book's printed chart
Fruithigh
Bodylow
Sweetnesslow-medium
Acidhigh
Alcoholmedium

Dominant aromas

gooseberrygreen bell peppergrapefruitpassion fruitwhite peachmelon

Other aromas

fresh breadbutterchalkslatesaltgrassjalapeñogingergreen herbslemongrasstomato leafpea shootkiwiapple blossompeargreen melondillsageasparagusjasmine
OriginFrance · 110,000 ha
Where madeFrance, New Zealand, Italy, Ukraine, Chile, South Africa, Moldova, USA, Australia, Romania, Spain, Argentina, other regions
Serving / agingup to 2 years; served fridge-cold

Climate gradient

cool climate leans gooseberry; mid-range shows melon; warm climate shifts toward white peach

Regional differences

North Coast, California, USA: white peach-dominant, often the oak-aged 'Fumé Blanc' style Robert Mondavi popularized in the 1970s - creamier without losing the variety's characteristic green edge. Loire, France: lime-dominant. Marlborough, New Zealand: passion fruit-dominant, with pear, tarragon, and cream notes.

Similar wines

Grüner Veltliner (Austria)
Verdejo (Spain)
Gros Manseng (France)
Colombard (France)
Vermentino (Italy)

Also worth knowing

Sauvignon Blanc is a natural parent of Cabernet Sauvignon, from a 17th-century crossing with Cabernet Franc in western France.
Source: p.64 · p.65 · ↩ Menu
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Soave (Garganega)

Light whites
PROFIL read from the book's printed chart
Fruitlow-medium
Bodylow
Sweetnesslow
Acidhigh
Alcoholmedium

Dominant aromas

preserved/candied lemonhoneydew melonsaltgreen almondchervil

Other aromas

waxbrinemarzipanroasted nutslilyfennellimelemonmineralstangerinealmondmarmaladepineapplemangoapplepear
OriginVeneto, Italy · 8,000 ha
Where madeVeneto, Italy
Serving / agingup to 2 years (base style; richer style aged 4+ years); served fridge-cold

Climate gradient

vintage-based rather than region-based here: cooler vintages lean lemon zest / crisp pear / honeydew; warmer vintages shift toward mango

Quality tiers

Soave & Soave Superiore (larger zone; Superiore has longer aging requirements)
Soave Classico (the original hillside growing area)
Soave Colli Scaligeri (wines from hilly terrain outside the classic zone)

Common styles

Light & fresh — Young Soave shows honeydew melon, salt, marmalade, and white peach, often with a subtle green-almond note.
Rich, honeyed & floral — Older Soave (4+ years aged) shows candied fennel, saffron, honey, baked apple, and cooked lemon.

Similar wines

Grecanico (Sicily) - same grape variety as Garganega, but typically more powerful and fruity, whereas Soave is leaner and crisper

Food pairing

Shellfish, chicken, tofu, and otherwise tricky ingredients like legumes, lentils, and asparagus.

Also worth knowing

Best vineyards sit on hillside slopes above the walled town of Soave; Garganega is the primary grape.
Source: p.66 · p.67 · ↩ Menu
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Vermentino (Pigato, Rolle, Favorita)

Light whites
PROFIL read from the book's printed chart
Fruitmedium
Bodylow
Sweetnesslow-medium
Acidmedium-high
Alcoholmedium

Dominant aromas

limegrapefruitgreen applealmonddaffodil/narcissus

Other aromas

saltpetrichordandelionwheatgrassmintchervilpineapplechayote squashmangoapple blossomgreen pineapplewhite peachpearmeyer lemongrapefruit pithyellow apple
OriginItaly · 8,900 ha
Where madeSouthern France & Corsica, Central Italy & Sardinia, other regions
Serving / agingup to 2 years; served fridge-cold

Climate gradient

cool climate leans lime; mid-range shows grapefruit and yellow apple; warm climate shifts toward mango

Regional differences

Sardinia: the second most-planted grape variety on the island, with the finest examples from the northern part; Tuscany: grown mainly along the coast, continuing north into Liguria.

Similar wines

Verdicchio
Grechetto di Orvieto
Vernaccia di San Gimignano

Food pairing

Because of its phenolic bitterness and structure, Vermentino can stand up to heartier dishes: fish/shellfish soup, fried squid, tomato-based sauces.

Also worth knowing

Vermentino often shows a bitter, grapefruit-pith-like finish (phenolic bitterness), a trait it shares with other Italian whites.

Also worth knowing

In southern France, Vermentino is called Rolle and is an important blending grape in Provence rosé.
Source: p.68 · p.69 · ↩ Menu
↑ Light whites · ↑ Top

Aromatic whites

Perfumed, often off-dry whites built around floral and stone-fruit aromatics.

Chenin Blanc (Steen, Pineau, Vouvray)

Aromatic whites
PROFIL read from the book's printed chart
Fruitmedium
Bodylow
Sweetnessmedium
Acidhigh
Alcoholmedium

Dominant aromas

LemonYellow applePearHoneyChamomile

Other aromas

HazelnutHoneysuckleCitrus blossomJasmineLemon curdSalted butterCreamChalkGingerMarzipanGolden raisinPassion fruitPineappleLimeLemon zestPomeloHoneydew melonWhite peach
OriginFrance · 35,200 ha
Where madeSouth Africa, France, Argentina, USA, and other regions
Serving / agingUp to 2 years

Climate gradient

Cool climate: pear, pineapple, lemon → warm climate: honey

Common styles

Mousserende (sparkling) — Loire Valley (Vouvray, Saumur, Montlouis) and South Africa's Method Cap Classique blends
Let & frisk (light & fresh) — lime and tarragon notes, typical of value South African Chenin and Loire wines labeled "Sec"
Fersken & blomster (peach & flowers) — fuller South African style with nectarine, honey, meringue; also seen in warm-year Anjou, Montlouis, and Vouvray
Ædelrådsdessertvin (noble-rot dessert wine) — from Anjou in foggy years, noble rot adds candied-ginger notes

Regional differences

South Africa tends toward a fuller, riper style with nectarine and honeyed notes; Loire (France) covers the widest stylistic range from bone-dry "Sec" to sparkling to noble-rot dessert wine, with an intentionally oxidative sub-style unique to Savennières.

Also worth knowing

A "bruised apple" aroma is generally a sign of oxidation, though Savennières (Loire) does this deliberately as a house style.

Also worth knowing

Much South African Chenin Blanc goes into brandy production rather than table wine.
Source: p.82 · p.83 · ↩ Menu
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Gewürztraminer

Aromatic whites
PROFIL read from the book's printed chart
Fruithigh
Bodymedium
Sweetnessmedium
Acidlow
Alcoholmedium-high

Dominant aromas

LycheeRosePink grapefruitTangerineGuava

Other aromas

SmokeSaltOilCreamAcaciaPotpourriCinnamonHoneyCandied gingerExotic spicesTarragonLemon zestOrange zestMangoMirabelle plumWhite nectarine
OriginGermany and France · 14,000 ha
Where madeFrance, Moldova, Ukraine, Australia, Germany, USA, Hungary, and other regions
Serving / agingUp to 2 years; the book notes it's best drunk within a year or two of release to preserve acidity and a crisp, fresh taste

Climate gradient

Cool climate: tangerine, rose, lychee → warm climate: guava

Common styles

Tør & off-dry (dry & off-dry) — the dominant style described above
Dessertvin (dessert wine) — Alsace makes two prized dessert versions: Vendanges Tardives ("late harvest") and Sélection de Grains Nobles (SGN, made from noble-rot-affected grapes); both are described as rare and expensive

Regional differences

A dry, floral, richly aromatic style is found in Trentino-Alto Adige (Italy), Alsace (France), and cooler California areas like Mendocino and Monterey; dry Alsace Gewürztraminer in particular has an oily texture with a subtle salt note.

Food pairing

Dry Gewürztraminer recommended with dim sum, Vietnamese food, potstickers, and dumpling soup (prose, no icon row observed).
Source: p.84 · p.85 · ↩ Menu
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Muscat Blanc (Moscato d'Asti, Moscatel, Muscat Blanc à Petit Grains, Muscat Canelli, Muskateller)

Aromatic whites
PROFIL read from the book's printed chart
Fruithigh
Bodylow
Sweetnessmedium-high
Acidmedium-high
Alcohollow

Dominant aromas

Meyer lemonMandarinPearOrange blossomHoneysuckle

Other aromas

GingerHoneyGrapefruitPineappleLycheeApricotPerfumePink Lady appleVanilla beanHoneydew melonCorianderPeachFresh grapeQuinceTangerineNutmeg
OriginAncient Greece and Italy · 31,000 ha
Where madeItaly, France, Greece, Spain, Brazil, USA, Portugal, and other regions
Serving / agingUp to 2 years; served cold

Climate gradient

Cool climate: lemon → warm climate: tangerine/orange, ripe melon, lychee (with a note that this also depends on style)

Common styles

Tør & aromatisk (dry & aromatic) — Alto Adige, Germany, Alsace
Sød & perlende (sweet & lightly sparkling) — Moscato d'Asti from Piedmont
Sød dessert-muscat (sweet dessert Muscat) — several regions, up to ~200 g/l residual sugar, described as having a viscosity like warm maple syrup

Sweetness levels

Implicit ladder across the three common styles above, from dry to a specified ~200 g/L residual sugar dessert style.

Regional differences

Alto Adige (Italy), Germany, and Alsace (France) favor a dry, aromatic style; Piedmont (northern Italy) is home to Moscato d'Asti, the most famous sweet, lightly sparkling Muscat Blanc wine.

Also worth knowing

Muscat Blanc's close relatives include Muscat d'Alexandria (the oldest, associated with Cleopatra), Muscat Giallo (Italian, Roman-era), and Muscat Ottonel (from the Ottoman Empire, a dry style).
Source: p.86 · p.87 · ↩ Menu
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Riesling

Aromatic whites
PROFIL read from the book's printed chart
Fruithigh
Bodylow
Sweetnessmedium
Acidhigh
Alcohollow

Dominant aromas

LimeGreen appleBeeswaxJasminePetrol

Other aromas

ChalkWet slateGingerLemonLemon zestPink grapefruitWhite cherryStrawberryApricotNectarinePearCantaloupeGuavaMangoGreen papayaStar fruitHoneysuckleVanilla
OriginGermany · 52,100 ha
Where madeGermany, USA, Australia, France, Ukraine, Moldova, Hungary, and other regions
Serving / agingUp to 10 years — notably longer than the other wines in this cluster (they mostly cap at 2 years)

Climate gradient

Cool climate: apple, orange, nectarine tones → warm climate direction on the same bar (bar labeled cool-to-warm with these fruit markers)

Sweetness levels

German label ladder from driest to sweetest: Trocken, Halbtrocken/Feinherb, Kabinett, Spätlese, Auslese, Beerenauslese (BA), Trockenbeerenauslese (TBA). Rule of thumb given in the book: alcohol under 9% usually signals the sweeter end.

Regional differences

Germany is regarded as the source of the world's benchmark Riesling, spanning dry to sweet styles under label terms like Kabinett, Spätlese, Auslese, Beerenauslese and Trockenbeerenauslese. Washington State and New York (USA) make both dry and sweet versions. Australia's Clare and Eden Valleys favor a dry style with lime and petrol notes. Alsace (France) typically makes it dry.

Food pairing

Sweet Riesling suits spiced Indian or Thai dishes; dry Riesling's acidity pairs well with fatty white meats like duck and bacon (given as prose, not an icon row).
Source: p.88 · p.89 · ↩ Menu
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Torrontés

Aromatic whites
PROFIL read from the book's printed chart
Fruithigh
Bodylow-medium
Sweetnesslow-medium
Acidmedium
Alcoholmedium

Dominant aromas

Meyer lemonPeachLemon zestRose petal

Other aromas

GeraniumApricotCanned peachWhite peachAsian pearPearPineappleGreen figHoneydew melonGuavaSaltJasmineApple blossomFreshly cut grassLicoriceFennelGrapefruitTangerine
OriginArgentina · 8,500 ha
Where madeArgentina (primarily); other locations to a lesser extent
Serving / agingUp to 2 years; served cold

Climate gradient

Cool vintage: Meyer lemon, honeydew melon → warm vintage: ripe pear, canned peach (notably framed as vintage/year variation rather than the 'cool/warm climate' framing used for the other four wines in this cluster)

Common styles

Tør & frisk (dry & fresh) — Salta region, grapefruit, lemon zest, nutmeg, salt
Et strejf af sødme (a touch of sweetness) — warmer Mendoza and San Juan areas, riper with peach and guava notes

Regional differences

Salta's high-altitude sites are singled out as producing the highest-quality Torrontés.

Food pairing

Icon row confirmed present (Fish & Sushi; Braised Tofu) — recommended with delicately flavored sweet-sour sauces such as miso-glazed sea bass or teriyaki-braised sesame tofu.

Also worth knowing

Torrontés is a native Argentine variety, a natural cross of Muscat d'Alexandria and the Chilean grape País.
Source: p.90 · p.91 · ↩ Menu
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Full-bodied whites

Richer, often oak- or lees-influenced whites with real weight on the palate.

Chardonnay

Full-bodied whites
PROFIL read from the book's printed chart
Fruitmedium-high
Bodymedium-high
Sweetnesslow-medium
Acidmedium
Alcoholmedium-high

Dominant aromas

Golden appleStar fruitPineapple

Other aromas

Citrus blossomMeyer lemonLime zestHoneydew melonJapanese pearHazelnutAlmondCrème brûléeButterscotchPie crustVanillaButterToastPearWhite peachMango
OriginFrance · 199,000 ha
Where madeFrance, also Italy, Spain, Argentina, Moldova, USA, Australia, Chile, South Africa, New Zealand, and other regions. Noted as the world's most-planted green grape.
Serving / agingUp to 5 years.

Climate gradient

Cool climate: quince, lemon -> Warm climate: golden apple, pineapple.

Common styles

Oaked, rich & creamy (California, Chile, Australia, Argentina, Spain, Côte de Beaune)
Unoaked, light & fresh (Mâconnais, Chablis, Western Australia)
Sparkling Blanc de Blancs, made entirely from Chardonnay

Regional differences

Cooler regions -- Burgundy, northern Italy, coastal Chile, New Zealand, Western Australia, Oregon -- tend toward quince and star-fruit character, while warmer regions -- California, South Australia, Spain, South Africa, Argentina, southern Italy -- lean toward pineapple and golden apple.

Also worth knowing

Pour rich, creamy Chardonnay around 13°C — slightly warming the glass releases more aroma. Bourgogne Blanc is typically 100% Chardonnay.
Source: p.72 · p.73 · ↩ Menu
↑ Full-bodied whites · ↑ Top

Marsanne blend (Marsanne-blanding; aka Châteauneuf-du-Pape Blanc, Côtes du Rhône Blanc)

Full-bodied whites
PROFIL read from the book's printed chart
Fruitmedium
Bodylow-medium
Sweetnesslow-medium
Acidlow-medium
Alcoholmedium-high

Dominant aromas

QuinceMandarinApricotAcaciaBeeswax

Other aromas

VanillaBriocheButterCaramelCreamGingerHoneyGrilled pineappleJasmineDaffodilHoneysuckleGreen almondWatercressMeyer lemonMarmaladeHoneydew melon
OriginFrance (Rhône Valley) · 48,600 ha
Where madeRhône Valley, France.
Serving / agingUp to 5 years.

Climate gradient

Cool climate: quince, lemon -> Warm climate: peach, apricot.

Grape composition

Marsanne
Roussanne
Viognier
Grenache Blanc
Clairette
Bourboulenc
Piquepoul
Other varieties

Regional differences

French Rhône white blends are typically light-styled given the number of grape varieties involved; in the US, Marsanne and other Rhône white varieties gained popularity after Tablas Creek (Paso Robles) imported cuttings from Château de Beaucastel in Châteauneuf-du-Pape. Only about 6% of the Rhône's wine production today is white.

Also worth knowing

In a Marsanne blend, peach and floral character points to a higher share of Viognier; pear and beeswax points to more Marsanne & Roussanne; citrus points to a larger share of the other blending grapes.
Source: p.74 · p.75 · ↩ Menu
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Sémillon (also spelled Sémillion)

Full-bodied whites
PROFIL read from the book's printed chart
Fruitmedium
Bodymedium
Sweetnesslow-medium
Acidmedium
Alcoholmedium

Dominant aromas

LemonBeeswaxYellow peachChamomileSalt

Other aromas

HoneysuckleAcaciaMacadamia nutButtered popcornCrème brûléePie crustLimeLemon zestGrapefruitOrange peelGreen figMelon rindApricotPapayaLemon curdHoneycomb
OriginFrance · 23,000 ha
Where madeFrance, also Australia, Chile, South Africa, Argentina, USA, Turkey, and other regions.
Serving / agingUp to 10 years -- notably longer than the other wines in this cluster.

Climate gradient

Cool climate: golden apple, papaya -> Warm climate: fig.

Common styles

White Bordeaux blend with Sauvignon Blanc (Graves, Hunter Valley, Washington State)
Oak-aged Sémillon -- a minority style (Pessac-Léognan, Barossa Valley, Washington State)
Dessert wine -- Sémillon is the principal grape in Sauternes, a honeyed Bordeaux dessert wine blended with Sauvignon Blanc and Muscadelle

Regional differences

Bordeaux, Hunter Valley (Australia), and Washington State lean toward lime, saline, and chamomile notes; South Australia and California lean toward papaya, apple, and lemon curd.

Source: p.76 · p.77 · ↩ Menu
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Viognier

Full-bodied whites
PROFIL read from the book's printed chart
Fruithigh
Bodymedium
Sweetnessmedium
Acidlow-medium
Alcoholmedium-high

Dominant aromas

TangerinePeachMango

Other aromas

HoneysuckleVioletOrange blossomRoseAllspiceNutmegBrown butterCaramelAlmondCreamCrushed gravelBeeswaxRose waterWhite pepperAniseNectarine
OriginSouthern France · 11,300 ha
Where madeFrance (Rhône Valley, Languedoc-Roussillon), Australia (South Australia incl. Barossa Valley), USA (Central Coast California incl. Paso Robles), and other regions.
Serving / agingUp to 2 years -- notably shorter-lived than the other wines in this cluster.

Climate gradient

Cool climate: orange, apricot -> Warm climate: mango, pineapple.

Common styles

Lime, floral & mineral -- typical of cooler-climate, steel-tank Viognier without malolactic fermentation
Apricot, rose & vanilla -- warmer-climate, oak-aged Viognier that undergoes malolactic fermentation and has softer acidity
Rare off-dry style with sweet peach and floral character, made in the small Condrieu appellation of the northern Rhône
Source: p.78 · p.79 · ↩ Menu
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Light reds

Pale, high-acid, low-tannin reds — served cool, easy to pair.

Gamay (Gamay Noir, Beaujolais)

Light reds
PROFIL read from the book's printed chart
Fruitmedium
Bodylow-medium
Tanninlow
Acidmedium-high
Alcohollow-medium

Dominant aromas

BlueberryRaspberryVioletEarthy/herbal noteBanana

Other aromas

BoysenberryMulberryBlack currantPlumPeonyIrisHibiscusRhubarbOreganoGreen peppercornThymeBlack teaSour cherryHuckleberryWild strawberryPomegranate
OriginFrance (Beaujolais) · 32,800 ha
Where madeFrance (Beaujolais region, ~75% of French Gamay), also Switzerland, Canada, Turkey, and other regions.
Serving / agingUp to 5 years; served at cellar temperature.

Climate gradient

Cool climate: sour cherry, raspberry -> Warm climate: boysenberry.

Quality tiers

Beaujolais / Beaujolais Nouveau — Basic tier, roughly 60% of production; Nouveau is meant to be drunk in its release year and doesn't age well.
Beaujolais Villages — Mid tier, roughly 25% of production.
Beaujolais Cru — Highest tier, roughly 15% of production; 10 named crus — Brouilly, Chénas, Côte de Brouilly, Chiroubles, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié, Saint-Amour.
Source: p.98 · p.99 · ↩ Menu
↑ Light reds · ↑ Top

Pinot Noir (Spätburgunder)

Light reds
PROFIL read from the book's printed chart
Fruitmedium-high
Bodymedium
Tanninlow-medium
Acidmedium-high
Alcoholmedium

Dominant aromas

CherryCranberryRaspberryCloves

Other aromas

StrawberryPomegranateBlood orangePlumWild blueberryVioletRoseDried herbsMushroomTrufflePotting soilVanillaCinnamonCocoaMilk chocolateToast/smoke
OriginFrance (Burgundy) · 86,600 ha
Where madeFrance (largest area), also Germany, Italy, USA, New Zealand, Australia, Switzerland, Moldova, and other regions.
Serving / agingUp to 5 years; served at cellar temperature.

Climate gradient

Cool climate: cranberry, cherry -> Warm climate: raspberry, dark plum.

Common styles

Dry rosé (elderflower, green strawberry, tart plum)
Still light red table wine (highly variable by region, vintage, producer)
Sparkling rosé -- Crémant d'Alsace rosé is made entirely from Pinot Noir

Regional differences

New World regions (California, Central Otago in New Zealand, South Australia, Chile, Argentina) tend to show riper raspberry and clove-like character, while cooler Old World regions (France, Germany, Italy, Oregon) lean toward tart cranberry and earthy/mushroom notes.

Similar wines

St. Laurent
Cinsault
Zweigelt

Also worth knowing

Pinot Noir has around 15 common clones, each with distinct character. Its origin home is Burgundy, France.
Source: p.100 · p.101 · ↩ Menu
↑ Light reds · ↑ Top

Medium-bodied reds

The everyday-red middle ground — moderate tannin and body.

Barbera

Medium-bodied reds
PROFIL read from the book's printed chart
Fruitmedium-high
Bodymedium-high
Tanninlow
Acidhigh
Alcoholmedium-high

Dominant aromas

Sour cherryLicoriceBlackberryDried herbsTar

Other aromas

SmokeTobaccoPruneMochaCloudberryCured/smoked meatLavenderBlack pepperVanillaStrawberry
OriginItaly · 24,300 ha
Where madeItaly, USA, Argentina, other regions
Serving / agingUp to 5 years

Climate gradient

Cool climate leans sour cherry and plum; warm climate shifts toward dark cherry and blackberry.

Common styles

Unoaked, steel-tank versions keep a fresh, spicy red-fruit profile (sour cherry, licorice, herbs); oak-aged versions soften the tartness and pick up a fuller, chocolate-toned fruit character.

Regional differences

California and Argentina versions run riper and more alcoholic with a blackberry-jam-and-licorice character, while Piedmont (the historic home) is lighter, tarter, and more herb-driven.

Source: p.104 · p.105 · ↩ Menu
↑ Medium-bodied reds · ↑ Top

Cabernet Franc

Medium-bodied reds
PROFIL read from the book's printed chart
Fruitmedium
Bodymedium
Tanninmedium-high
Acidmedium-high
Alcoholmedium

Dominant aromas

StrawberryGrilled bell pepperRed plumsCrushed gravelChili

Other aromas

CoffeeCocoaWet gravelBlackcurrantSweet tobaccoColaBlackberryDark cherryDried herbsBell pepperGreen beansBlack pepperJalapeñoLicoriceSour cherryRaspberry
OriginFrance · 35,500 ha
Where madeFrance, Italy, USA, Hungary, Chile, South Africa, other regions
Serving / agingUp to 5 years for typical bottlings; high-quality examples can age 10-15 years

Climate gradient

Cool climate favors sour cherry and grilled bell pepper; warm climate shifts toward ripe strawberry and dark raspberry.

Common styles

Often used as a supporting/blending grape in Bordeaux-style blends; as a varietal it appears in a 'fresh and appetizing' style (red bell pepper, raspberry sauce, long finish) or a 'sweet and appetizing' style (dried strawberries, green peppercorns, cedar).

Regional differences

Loire Valley (France) shows more red bell pepper; Lodi, California leans strawberry jam; Friuli, Italy leans leather.

Similar wines

Described as the parent grape of both Cabernet Sauvignon and Merlot.
Source: p.106 · p.107 · ↩ Menu
↑ Medium-bodied reds · ↑ Top

Carignan (Cariñena/Mazuelo)

Medium-bodied reds
PROFIL read from the book's printed chart
Fruithigh
Bodymedium
Tanninmedium
Acidmedium-high
Alcoholmedium-high

Dominant aromas

Dried cranberryRaspberryLicorice

Other aromas

Baking spiceCured/smoked meatCinnamonStar aniseVanillaSandalwoodCigarIronBlack cardamomGame meatCharcuterieClay dust5-spiceDried herbsStrawberryBlack cherryBlackcurrantPrune
OriginSpain · 80,200 ha
Where madeFrance, Tunisia, Algeria, Spain, Italy, Morocco, USA, other regions
Serving / agingUp to 5 years

Climate gradient

Cool climate favors strawberry, blackcurrant, and blackberry; warm climate shifts toward prune.

Regional differences

A high-yielding, drought-resistant vine historically overproduced for cheap bulk wine; quality producers in France's Languedoc-Roussillon and in central Chile have revived it using old vines for more concentrated bottlings.

Food pairing

Roast turkey with cranberries, baked squash, holiday spices.

Also worth knowing

Good-value appellations to look for: Côtes Catalanes, Faugères, and Minervois in Languedoc-Roussillon, and Carignano del Sulcis in Sardinia.
Source: p.108 · p.109 · ↩ Menu
↑ Medium-bodied reds · ↑ Top

Carménère

Medium-bodied reds
PROFIL read from the book's printed chart
Fruitmedium-high
Bodymedium
Tanninmedium
Acidmedium
Alcoholmedium

Dominant aromas

RaspberryGreen bell pepperBlackberryVanillaDark plums

Other aromas

ChocolateSweet tobaccoSandalwoodGraphiteSlateCaramelWet gravelGreen peppercornWhite pepperFigPomegranateCherry
OriginFrance (historic origin; now almost exclusively grown in Chile) · 11,300 ha worldwide; fewer than 8 ha remain in France today
Where madeChile, China, Italy, other regions
Serving / agingUp to 2 years

Climate gradient

Cool climate leans green bell pepper and raspberry; warm climate shifts toward dark plum and marmalade.

Common styles

A lighter style with minimal oak shows red fruit, green pepper, paprika, and cocoa powder; a more powerful style with longer oak aging shows blueberry, black pepper, chocolate, green peppercorns, and caramel.

Regional differences

Chile's Colchagua district (especially the Los Lingues and Apalta subregions in good vintages) is called out as the source of the finest Carménère.

Similar wines

Historically confused with and planted as Merlot in 1800s Chile; DNA testing only confirmed Carménère's true identity as a distinct, very old Bordeaux variety in 1994.
Source: p.110 · p.111 · ↩ Menu
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Grenache (Garnacha)

Medium-bodied reds
PROFIL read from the book's printed chart
Fruithigh
Bodymedium-high
Tanninmedium
Acidmedium
Alcoholmedium-high

Dominant aromas

Dried strawberryGrilled plumsLeatherLicoriceGrapefruit

Other aromas

ChocolateVanillaPie crustClay potCrushed gravelFigPruneBlackberryBaked plumRaspberry sauceMaraschino cherryHibiscusLavenderEucalyptusRosemaryJuniperCloveOrange peel
OriginSpain · 185,000 ha
Where madeFrance, Spain, Italy, Algeria, USA, Australia, other regions
Serving / agingUp to 5 years typically; top examples can age 15-20 years

Climate gradient

Cool climate favors dried strawberry and raspberry sauce; warmer climate shifts toward riper, jammier fruit.

Regional differences

Riper New World-leaning regions (Spain, Australia, USA) tend toward a raspberry-and-clove style with more alcohol, while French and Italian regions lean into a lighter, more herbal dried-strawberry-and-herb style. Key regions: Côtes du Rhône/Châteauneuf-du-Pape and Languedoc-Roussillon (France), Calatayud/Priorat (Spain), Madrid, Cannonau (Sardinia), Paso Robles (California), Columbia Valley (Washington), South Australia.

Also worth knowing

Glass appearance: a transparent purple-ruby color with pronounced 'legs' (tears) from the higher alcohol.
Source: p.112 · p.113 · ↩ Menu
↑ Medium-bodied reds · ↑ Top

Mencía

Medium-bodied reds
PROFIL read from the book's printed chart
Fruitmedium
Bodymedium-high
Tanninmedium-high
Acidhigh
Alcoholmedium-high

Dominant aromas

Sour cherryPomegranateBlackberryLicoriceCrushed gravel

Other aromas

Black licoriceDried herbsVanillaCured/smoked meatWet gravelGraphiteSmokeBlueberryPlumDark cherryBoysenberryPotpourriStrawberryRaspberry
OriginSpain · 10,700 ha
Where madeSpain, Portugal
Serving / agingUp to 10 years

Climate gradient

Cool vintage leans pomegranate and strawberry; warm vintage shifts toward raspberry and blueberry.

Quality tiers

Spanish aging-designation ladder: no designation (no aging requirement) < Crianza/Barrica (~6 months in barrel/bottle) < Reserva/Gran Reserva (~2-4 years before release).

Regional differences

Grown mainly in Bierzo, Ribeira Sacra, and Galicia (Spain) and Dão (Portugal, where the grape is called Jaen); the most highly regarded examples come from old hillside vineyards.

Similar wines

The book notes Mencía tastes remarkably close to Merlot grown in cooler regions.
Source: p.114 · p.115 · ↩ Menu
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Merlot

Medium-bodied reds
PROFIL read from the book's printed chart
Fruitmedium-high
Bodymedium-high
Tanninmedium-high
Acidmedium
Alcoholmedium-high

Dominant aromas

RaspberryDark cherry

Other aromas

RedcurrantBlueberryBlackberryRed plumPlum candyFigFruitcakeVioletBay leafSageAniseCream caramelCoffeeCedarVanillaBaking spiceNew leatherPotting soil/clay
OriginFrance · 267,000 ha worldwide
Where madeFrance, USA, Spain, Italy, Bulgaria, Chile, Australia, other regions
Serving / agingUp to 5 years for typical bottlings

Climate gradient

Cool climate leans toward redcurrant; mid-range toward red plum and plum-candy notes; warm climate pushes into riper berry-jam territory.

Regional differences

Warmer New World regions (California, Australia, South Africa, Argentina) plus Bordeaux and Washington-adjacent areas tend toward a riper blackberry-and-vanilla profile, while cooler areas (parts of France, Italy's Veneto/Friuli, Chile, both Australian coasts, South Africa) lean into red-plum-and-cedar territory. American oak aging tends to add dill and cedar notes.

Similar wines

Frequently mistaken for Cabernet Sauvignon in blind tastings due to close genetic kinship; the book cross-references Cabernet Franc (pp. 106-107) as a related variety.
Source: p.116 · p.117 · ↩ Menu
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Montepulciano

Medium-bodied reds
PROFIL read from the book's printed chart
Fruitmedium
Bodymedium-high
Tanninmedium-high
Acidmedium-high
Alcoholmedium

Dominant aromas

Red plumsOregano

Other aromas

CocoaBalsamicPotting soilAshTarFresh asphaltPruneOlive tapenadeBlueberryBlackcurrantCoffeeBoysenberryCloveCloudberryGround pepperBlack licoriceVioletCranberrySour cherryStrawberry
OriginSouthern Italy · 35,000 ha
Where madeItaly, Argentina, other regions
Serving / agingUp to 5 years for typical bottlings; quality examples 10+ years

Climate gradient

Cool vintage favors sour cherry and boysenberry; warm vintage shifts toward red-berry jam and prune.

Quality tiers

Regional wine names by district: Montepulciano d'Abruzzo and Controguerra (Abruzzo); Rosso Conero, Colline Pesaresi, Rosso Piceno (Marche); Biferno (Molise); Torgiano (Umbria); San Severo (Puglia).

Regional differences

Italy's second most-planted red grape; most bottlings are labeled 'Montepulciano d'Abruzzo' from the Abruzzo region. Typical examples show Merlot-like red fruit, but top producers make fuller, darker-fruited versions capable of aging 10+ years.

Similar wines

Often confused with Vino Nobile di Montepulciano, which despite the similar name is an entirely different Tuscan wine made from Sangiovese.

Also worth knowing

A quality-tip price band: roughly 125-175 kr per bottle for wines at least 4 years old.
Source: p.118 · p.119 · ↩ Menu
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Negroamaro

Medium-bodied reds
PROFIL read from the book's printed chart
Fruithigh
Bodymedium-high
Tanninmedium-high
Acidmedium
Alcoholmedium-high

Dominant aromas

Dark cherryDark plumBlackberryPruneDried herbs

Other aromas

ChocolateNutmegVanillaGrilled breadSmokeTarClovePotting soilGraphiteTobaccoCinnamonBlack licorice
OriginItaly (Apulia/Puglia) · 11,400 ha
Where madeItaly
Serving / agingUp to 5 years

Climate gradient

Cool vintage favors dark cherry and dark plum; warm vintage shifts toward blackberry and prune.

Quality tiers

Regional appellation names carrying 70-100% Negroamaro: Salice Salentino, Alezio, Nardò, Brindisi, Squinzano, Matino, Copertino.

Regional differences

Grown mainly toward the 'heel' of Italy along the Ionian coast; the best vineyards sit near the sea, where cooler nights preserve acidity and extend the wines' aging potential.

Similar wines

Frequently blended with Primitivo (Zinfandel), where Negroamaro's tannin structure, dark fruit, and smoky/herbal tone complement Primitivo's sweeter red-berry character.

Food pairing

Barbecue chicken, pizza with caramelized onions, pulled pork sandwich, fried mushrooms, teriyaki dishes.
Source: p.120 · p.121 · ↩ Menu
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Rhône/GSM-blend

Medium-bodied reds
PROFIL read from the book's printed chart
Fruithigh
Bodymedium-high
Tanninmedium-high
Acidmedium-high
Alcoholmedium-high

Dominant aromas

RaspberryBlackberryDried green herbsBaking spice

Other aromas

Black pepperWhite pepperBlack teaOreganoRed licoriceCoffeeCamphorDark chocolateGingersnapCardamomCloveCured/smoked meatClay potLeatherFigBlueberryBlack oliveLavenderFennel
OriginFrance (with major production also in Spain, Australia, USA, South Africa) · ~440,000 ha across the blend's core producing countries (combined figure, not a single-country count)
Where madeFrance, Spain, Australia, USA, South Africa
Serving / agingUp to 5 years

Climate gradient

Cool climate favors redcurrant; warm climate pushes toward red plum, blackberry, and fig.

Grape composition

Grenache, Syrah, Mourvèdre, Cinsaut, Carignan, and other minor varieties

Regional differences

Warmer, New World-leaning zones (Spain, South Australia, South Africa, California) tend toward a riper blackberry-and-clove style, while French regions (Côtes du Rhône, Languedoc-Roussillon) and Washington State lean into a drier, dried-strawberry-and-herb style. Languedoc-Roussillon and Spain's La Mancha are noted as good-value, high-Grenache sources; the most prized bottlings come from Priorat and Méntrida (Spain), Châteauneuf-du-Pape (France), Barossa Valley (Australia), and California's Santa Barbara.

Source: p.122 · p.123 · ↩ Menu
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Sangiovese

Medium-bodied reds
PROFIL read from the book's printed chart
Fruitlow-medium
Bodymedium
Tanninmedium-high
Acidhigh
Alcoholmedium-high

Dominant aromas

RedcurrantBaked tomatoRaspberry

Other aromas

ThymeMarjoramPotpourriBlack pepperDried figAlmondSandalwoodTobaccoCinnamonCloveMochaSun-dried tomatoDark cherryPlumEspressoCured/smoked meatCampfireLeather
OriginItaly · 78,000 ha
Where madeItaly, Argentina, France, Tunisia, USA, Australia, other regions
Serving / agingUp to 5 years for typical bottlings

Climate gradient

Cool climate favors redcurrant; warm climate pushes toward baked tomato, raspberry, and blackberry.

Quality tiers

Regional appellation names carrying 60-100% Sangiovese: Chianti, Brunello di Montalcino, Rosso di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano, Carmignano, Montecucco (all Tuscany), and Montefalco Rosso (Umbria).

Common styles

Traditional producers age in older, neutral barrels to preserve the grape's herbal character and high acid (baked-tomato-and-leather profile); modern producers use smaller new oak for a sweeter, vanilla-toned, softer-acid style (cherry-and-clove profile).

Regional differences

Sangiovese is grown mainly in Tuscany, Campania, and Umbria; it was introduced to California in the 1980s.

Food pairing

Pairs well with hearty meat-and-tomato dishes: lasagna, spaghetti Bolognese, pizza.
Source: p.124 · p.125 · ↩ Menu
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Valpolicella blend

Medium-bodied reds
PROFIL read from the book's printed chart
Fruitmedium
Bodymedium
Tanninlow-medium
Acidhigh
Alcoholmedium

Dominant aromas

Sour cherryCinnamonGreen peppercorn/carobGreen almond

Other aromas

Wild irisRosePotpourriHibiscusRed licoriceBitter almondBlack teaCranberryTeriyakiMolassesBrown sugarBay leafSweet tobaccoCloveNutmegRoasted hazelnutAshTar
OriginItaly (Veneto) · 8,000 ha
Where madeVeneto, Italy
Serving / agingUp to 5 years for base Valpolicella

Climate gradient

Cool vintage favors cranberry and dark cherry; warm vintage shifts toward ripe strawberry and raisin.

Grape composition

Corvina, Rondinella, Corvinone, Molinara, and other minor varieties

Common styles

Corvina and Corvinone are considered the quality-driving grapes (spicy red fruit, green almond); Rondinella adds floral lift and low tannin; Molinara contributes high acidity.

Similar wines

aka Amarone (a concentrated style of the same blend).

Also worth knowing

A style ladder distinct from a formal quality-tier system: Valpolicella Classico (sour cherry, ash) < Valpolicella Superiore (dark berries, high acid) < Valpolicella Superiore Ripasso (cherry sauce, green peppercorn, carob) < Amarone della Valpolicella (dark cherry, fig, bay leaf, chocolate, brown sugar) < Recioto della Valpolicella (raisin, dark cherry, clove, roasted hazelnut). Amarone and Recioto are made via the appassimento method (grapes dried for months before pressing, then very slow fermentation); Ripasso is a lower-cost alternative that can resemble Amarone.
Source: p.126 · p.127 · ↩ Menu
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Zinfandel (Primitivo)

Medium-bodied reds
PROFIL read from the book's printed chart
Fruithigh
Bodyhigh
Tanninmedium
Acidlow-medium
Alcoholhigh

Dominant aromas

BlackberryStrawberryPreserved/pickled peach5-spiceSweet tobacco

Other aromas

RooibosDillBarbecue smokeAllspiceNutmegCaramelVanillaNew leatherCrushed gravelHibiscusCinnamonAleppo chiliStar aniseSageWhite pepperRaspberryBoysenberryBlueberry
OriginCroatia (grape origin; identical to Primitivo in Italy and Tribidrag in Croatia) · 32,800 ha (largely in the USA)
Where madeUSA, Italy, other regions
Serving / agingUp to 2 years

Climate gradient

Cool climate favors boysenberry and strawberry; warm climate shifts toward blackberry.

Common styles

A lighter style (~13.5% ABV) shows red fruit and spice (raspberry, rose petal, spice cake, sage, black pepper); a more powerful style (~15% ABV) shows jam and smoked caramel (blackberry, cinnamon, caramel, marmalade, chocolate, smoked tobacco).

Regional differences

Best California examples come from hillside sites in Napa, Sonoma, Paso Robles, and the Sierra Foothills, with exceptionally old vines around Lodi. In Italy, Puglia's Primitivo is typically lighter, though bottlings from around Manduria can reach real depth and are often blended with Negroamaro.

Similar wines

DNA-identical to Primitivo (Italy) and Tribidrag (Croatia, its origin); historically traded in Venice through the 1400s. Only about 15% of US Zinfandel production goes to the red style — most becomes the sweet blush rosé known as White Zinfandel.
Source: p.128 · p.129 · ↩ Menu
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Full-bodied reds

High-tannin, high-alcohol reds built to age and to stand up to rich food.

Aglianico (Taurasi)

Full-bodied reds
PROFIL read from the book's printed chart
Fruitlow-medium
Bodyhigh
Tanninhigh
Acidhigh
Alcoholmedium-high

Dominant aromas

White pepperDark cherrySmokeGame meatSpiced plum

Other aromas

CinnamonAllspiceIncenseNutmegCedarEspressoCocoaLeatherCured/smoked meatBlack truffleMushroom brothForest floorLoamFigDried cranberryWild strawberryRaspberryBlueberry
OriginSouthern Italy · 10,000 ha
Where madeItaly — primarily Basilicata (Mount Vulture) and Campania (Taburno hills, Irpinia/Beneventano); minor plantings elsewhere
Serving / agingop til 15 år

Climate gradient

Cool-vintage/warm-vintage bar present, with fruit shifting from pomegranate and plum toward blackberry and fig

Quality tiers

Not a formal graded ladder, but the named appellations (Vulture, Taburno, Taurasi) function as a de facto quality/prestige tier above the broader regional Irpinia/Beneventano/Campania bottlings — a factual structural distinction rather than a creative rating.

Common styles

Aglianico del Vulture — blackberry, licorice, and smoke notes; 100% Aglianico from the Vulture volcano in Basilicata
Taurasi — dark raspberry, smoked meat, and cigar notes; best sought out with roughly a decade of bottle age
Aglianico del Taburno — blackberry, dried cranberry, cocoa powder, allspice, and smoke; 100% Aglianico from the Taburno hills in Campania
Irpinia / Beneventano / Campania (broader regional wines) — dark berry, green herb, and charcoal notes; positioned as more affordable alternatives to the named appellations above

Also worth knowing

Decant Aglianico at least two hours before serving.
Source: p.132 · p.133 · ↩ Menu
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Bordeaux blend (Meritage, Cabernet-Merlot)

Full-bodied reds
PROFIL read from the book's printed chart
Fruitmedium-high
Bodyhigh
Tanninhigh
Acidmedium
Alcoholmedium-high

Dominant aromas

plumsblackcurrantviolet

Other aromas

graphitecedarcaramelvanillaChristmas spicesdark chocolatesandalwoodminteucalyptusbay leavesblack pepperred plumsredcurrantpomegranateraspberrydark cherryblueberry
OriginFrance (Bordeaux); widely replicated worldwide · 671,000 ha
Serving / agingRoom temperature in a large red-wine glass; up to 10 years

Climate gradient

Cool climate → warm climate, moving from graphite/dark-cherry-and-violet character toward blackberry and blueberry

Grape composition

Cabernet Sauvignon
Merlot
Cabernet Franc
Petit Verdot
Malbec
Carménère

Regional differences

Comparing Bordeaux blends across regions shows two broad climate camps. Warmer-climate regions (Paso Robles and Napa in California, Australia, Mendoza in Argentina, South Africa, Tuscany, Spain) tend toward ripe, dark fruit with menthol, chocolate and allspice notes, often powerful with ripe tannins. Cooler-climate regions (Bordeaux itself, Southwest France, Chile, Veneto in Italy, Washington State, Sonoma Coast and Mendocino in California) lean toward tart dark and red fruit with violet, black pepper and bay leaf, and can taste lighter due to higher acidity. Within a blend, Cabernet Sauvignon-dominant versions typically show firmer tannin and green-pepper notes, while Merlot-dominant versions are softer-tannined with more red fruit.

Also worth knowing

The first popular Bordeaux blend was not a red but a pale rosé called Claret, now rare but still found under the basic Bordeaux appellation.
Source: p.134 · p.135 · ↩ Menu
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Cabernet Sauvignon

Full-bodied reds
PROFIL read from the book's printed chart
Fruitmedium-high
Bodyhigh
Tanninmedium-high
Acidmedium
Alcoholmedium-high

Dominant aromas

Dark cherryBlackcurrantRed bell pepperChristmas spiceCedar

Other aromas

Pipe tobaccoLeatherCharcoalSmokeButterscotch/caramelNutmegVanillaCocoa nibsMochaCoffeeVioletMintEucalyptusOreganoJalapeñoCranberryBlackberryPruneFigWet gravel/graphite
OriginFrance · 290,000 ha planted worldwide
Where madeFrance (origin, Bordeaux); also Chile, USA, Australia, Spain, China, Argentina, Italy, South Africa, and other regions. The world's most widely planted grape variety.
Serving / agingop til 10 år

Climate gradient

Unlabeled cool-to-warm flavor bar present, running from redcurrant toward blackcurrant, dark cherry, and blackberry

Regional differences

Warm-climate regions (California, Australia, Argentina, South Africa, central/southern Italy, Spain) tend to give riper, more fruit-focused wines with black pepper and cocoa powder notes, higher alcohol, and softer tannins. Cooler regions (Bordeaux, Chile, northern Italy, Washington State, northern California) give wines with more red fruit, mint, and green-pepper character, and a lighter body.

Also worth knowing

Cabernet Sauvignon is a natural cross of Cabernet Franc and Sauvignon Blanc that first appeared in Bordeaux in the mid-1600s.
Source: p.136 · p.137 · ↩ Menu
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Malbec (Côt)

Full-bodied reds
PROFIL read from the book's printed chart
Fruithigh
Bodymedium-high
Tanninmedium
Acidmedium
Alcoholmedium-high

Dominant aromas

Red plumBlueberryVanillaSweet tobaccoCocoa

Other aromas

Wild irisSageCinnamonChristmas spiceMilk chocolateClay potMatePruneRaisinPlum candyGrape jamDark cherryDark raspberry
OriginSouthwest France (Cahors) · 40,600 ha
Where madeArgentina (mainly Mendoza, especially the higher-altitude Uco Valley and Luján de Cuyo), France (Cahors, southwest France); also Chile, USA, South Africa, Australia, Italy
Serving / agingop til 2 år

Climate gradient

Cool-to-warm climate flavor bar present

Common styles

Basis Malbec — a juicy style with dominant red-fruit aromas and balanced tannin, made with little or no oak aging
Reserva Malbec — longer oak aging, showing dark fruit, chocolate, sweet tobacco, and subdued wild-iris notes

Regional differences

Argentina now accounts for over three-quarters of the world's Malbec, mostly from Mendoza. Altitude matters a great deal there — grapes from higher elevations show higher acidity, more tannin, and herbal/floral notes. French Malbec, mostly from Cahors in southwest France, is noticeably earthier and more tannic than the Argentine style, with redcurrant/blackcurrant, smoke, and licorice character.

Source: p.138 · p.139 · ↩ Menu
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Mourvèdre (Monastrell, Mataro)

Full-bodied reds
PROFIL read from the book's printed chart
Fruitmedium-high
Bodyhigh
Tanninhigh
Acidmedium-high
Alcoholmedium-high

Dominant aromas

BlackberryBlack pepperCocoaSweet tobaccoGrilled meat

Other aromas

MochaCoffeeVanillaSmokeTobaccoLoamGame meatLavenderSageFennelBlack olivesOreganoRed plumBoysenberryBlackcurrantDark raspberryPlum sauceMarmalade
OriginSpain · 70,000 ha
Where madeSpain (as Monastrell — Valencia, Jumilla, Yecla, Almansa, Alicante), France (Bandol appellation, Provence, for single-varietal bottlings), Australia (as Mataro — South Australia, used in GSM blends); also South Africa and others
Serving / agingop til 10 år

Climate gradient

Cool-to-warm climate flavor bar present

Regional differences

A very old grape, possibly brought to Spain by Phoenician traders who settled Catalonia around 500 BC. Mourvèdre is usually used as a blending grape — the 'M' in Rhône/GSM blends — adding color, tannin structure, and dark-berry character. In Spain it's called Monastrell and used both for red wines and, in Cava, for sparkling rosé. In France it underpins the still rosé and red wines of Bandol in Provence. In Australia it's called Mataro and blended into GSM wines from South Australia.

Also worth knowing

Spanish Monastrell offers good value and doesn't need long aging; decant at least an hour before serving.
Source: p.140 · p.141 · ↩ Menu
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Nebbiolo (Barolo, Barbaresco, Spanna, Chiavennasca)

Full-bodied reds
PROFIL read from the book's printed chart
Fruitmedium
Bodymedium-high
Tanninhigh
Acidhigh
Alcoholmedium-high

Dominant aromas

rosecherryleatherterracotta/clay potanise

Other aromas

sweet tobaccocedarcolaclovetarfighibiscusred licoricecinnamonwhite peppermintcherry syrupstrawberryraspberrycranberry
OriginItaly (northern Italy) · 6,000 ha
Where madeItaly (primary); minor plantings in Mexico, Argentina, Australia and the USA
Serving / agingCellar temperature; ages very well, up to 15+ years

Climate gradient

Cool vintage → warm vintage: cranberry / cherry / dried dragonfruit progressing toward fruitcake

Regional differences

Regarded as one of Italy's top grape varieties, most famous from the two premier districts, Barolo and Barbaresco. The wines are pale in color and aromatically resemble a light red, but naturally high tannin gives them the structure of a full-bodied wine. With age they develop softer notes of molasses, fig and leather. Wines are typically labeled by district and generally contain 70-100% Nebbiolo: in Piemonte these include Barolo, Barbaresco, Nebbiolo d'Alba, Langhe Nebbiolo, Roero, Gattinara, Carema and Ghemme; in Lombardy, Valtellina and Sforzato.

Also worth knowing

Langhe Nebbiolo bottlings can be good value in strong vintages. Barolo was historically a sweet red wine until the mid-1800s. Barolo Chinato is a heavily spiced red vermouth made with added Nebbiolo.
Source: p.142 · p.143 · ↩ Menu
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Nero d'Avola (Calabrese)

Full-bodied reds
PROFIL read from the book's printed chart
Fruithigh
Bodyhigh
Tanninmedium-high
Acidmedium-high
Alcoholmedium-high

Dominant aromas

Dark cherryDark plumLicoriceTobaccoChili

Other aromas

Smoked woodCedarCarobVanillaLeatherDesert dust/clay dustTarGrilled meatEucalyptusDried herbsBay leafDark chocolateCocoaRaisinPruneDried strawberryOrange peelMulberry
OriginSicily, Italy · 16,600 ha
Where madeItaly — primarily Sicily; minor plantings elsewhere
Serving / agingop til 10 år

Climate gradient

Cool-vintage/warm-vintage bar present, with fruit shifting from red cherry and raspberry toward blackberry and prune

Regional differences

The page uses descriptive prose rather than a region-by-region comparison: Nero d'Avola is Sicily's most widely planted red grape, giving wines with bold, sweet fruit character and often a subtly smoky, sweetish finish. Quality examples show red fruit, black pepper, licorice, and spice-cake notes, and the peppery edge tends to soften after roughly an hour of decanting.

Similar wines

Frappato
Nerello Mascalese

Food pairing

Oxtail soup
Beef stew
Bacon cheeseburger
Source: p.144 · p.145 · ↩ Menu
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Petit Verdot

Full-bodied reds
PROFIL read from the book's printed chart
Fruitmedium-high
Bodyhigh
Tanninhigh
Acidmedium-high
Alcoholmedium-high

Dominant aromas

Dark cherryPlumViolet

Other aromas

CloveNutmegVanillaDark chocolateMochaHazelnutLoamSmoked meatCharcoalIrisLilacSageLilyLavenderThymeBlackberryBoysenberryBlueberry
OriginFrance · 7,200 ha
Where madeSpain, France, Australia, USA (especially Washington State), South Africa, Chile, Argentina, and others — mostly grown for blending into Bordeaux-style blends; single-varietal bottlings need enough sun to fully ripen, so are mostly found in Washington State, California, Spain, and Australia
Serving / agingop til 5 år

Climate gradient

Cool-to-warm climate flavor bar present

Regional differences

In Spain (Castilla-La Mancha), Petit Verdot contributes dark-fruit character to Bordeaux-style blends. In classic 'left bank' Bordeaux blends it typically makes up only about 1-2% of the final blend. In Australia and the USA, single-varietal bottlings show blueberry, vanilla, and violet character. One notable example is the famous Chilean Carménère 'Purple Angel,' which adds 10% Petit Verdot for dark fruit, chocolate, and sage notes.

Source: p.146 · p.147 · ↩ Menu
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Petite Sirah (Durif, Petite Syrah)

Full-bodied reds
PROFIL read from the book's printed chart
Fruithigh
Bodyhigh
Tanninhigh
Acidmedium
Alcoholhigh

Dominant aromas

Plum candyBlueberryDark chocolateBlack pepperBlack tea

Other aromas

Pipe tobaccoCamphorCocoaLavenderDried rosemaryMentholBlackberryDark cherryMochaHazelnutNutmegCinnamonPie crustVanillaCoffee groundsMarmaladeKalamata oliveWild mushroom
OriginSouthwest France (parent grape origin) · 3,600 ha
Where madePrimarily USA/California today; minor plantings elsewhere
Serving / agingop til 5 år

Climate gradient

Cool-vintage/warm-climate bar present, with fruit shifting from dark cherry and dark plum toward blackberry

Regional differences

The page uses prose rather than a region comparison: Petite Sirah is a natural cross of Syrah and a rare blue grape from southwest France called Peloursin. It's grown mainly in California today, often used to add body to Cabernet Sauvignon and Zinfandel. It's considered one of the best-value full-bodied reds — look for bottlings with extra oak aging or a small percentage of Zinfandel blended in to soften its powerful tannin structure.

Food pairing

Barbecue
Meaty pasta dishes
Hearty stews/casseroles

Also worth knowing

Petite Sirah and other deep-colored, high-tannin reds contain roughly 2-3x more antioxidants than lighter reds such as Zinfandel and Gamay.
Source: p.148 · p.149 · ↩ Menu
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Pinotage

Full-bodied reds
PROFIL read from the book's printed chart
Fruitmedium-high
Bodyhigh
Tanninmedium-high
Acidlow-medium
Alcoholhigh

Dominant aromas

dark cherryblackberryfigmentholgrilled/roasted meat

Other aromas

tarsweet-and-sour saucesmoked meatsweet tobaccomolassesbarbecue smokevioletminteucalyptusblack licoricerooibosred cherrycherry syrupblackcurrantplum sauce
OriginSouth Africa · 6,400 ha
Where madeSouth Africa (primary); also grown in other regions
Serving / agingRoom temperature; up to 5 years

Regional differences

The fourth most-planted dark-skinned grape in South Africa, bred in 1925 by crossing Cinsaut and Pinot Noir in an effort to create a wine with Pinot Noir's character but the hardiness to withstand South Africa's climate. Curiously, Pinotage doesn't really taste like either parent grape. Quality varies widely: look for bottlings showing both red and dark fruit as a sign of balance and complexity, and be wary of cheaper, mass-produced examples, which can show an off-putting tar or nail-polish-remover note (a sign of volatile acidity).

Similar wines

If you enjoy Australian Shiraz or American Petite Sirah, South African Pinotage's dark fruit and sweet tobacco character sits alongside them as a comparable style.
Source: p.150 · p.151 · ↩ Menu
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Syrah (Shiraz)

Full-bodied reds
PROFIL read from the book's printed chart
Fruithigh
Bodyhigh
Tanninmedium
Acidmedium-high
Alcoholmedium-high

Dominant aromas

BlueberryPlumMilk chocolateTobaccoGreen peppercorn

Other aromas

Black pepperBlack olivesBlackberry jamSageLavenderEucalyptusStar aniseLicoriceBlackcurrantDark cherryDark raspberryVanilla podCreamAllspiceCigar boxTarCured meatLeather
OriginFrance · 185,000 ha planted worldwide
Where madeFrance (origin); also widely planted in Australia, Spain, Argentina, South Africa, USA, Italy, Chile, Portugal, and other regions
Serving / agingop til 10 år

Climate gradient

Unlabeled cool-to-warm flavor bar present, running from redcurrant-type fruit in cooler climates toward blueberry/blackberry in warmer ones

Regional differences

Warmer-climate Syrah (California, South Australia, Spain, Argentina, South Africa) tends to be riper and more fruit-forward, with blackberry, blueberry, sweet tobacco, smoke, chocolate, and vanilla notes. Cooler, more savory expressions (Rhône Valley, Washington State, Victoria/Western Australia, Chile) lean toward plum, olive, boysenberry, leather, green peppercorn, and cocoa powder. The page also distinguishes regions where Syrah is usually a single-varietal wine (South Australia, Northern Rhône, California, Washington State) from regions where it's typically blended (Côtes du Rhône, Languedoc-Roussillon, and several Spanish regions including Castilla-La Mancha, Extremadura, Catalonia, Valencia, Aragon).

Source: p.152 · p.153 · ↩ Menu
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Tempranillo (Cencibel, Tinta Roriz, Tinta de Toro, Rioja, Ribera del Duero)

Full-bodied reds
PROFIL read from the book's printed chart
Fruitlow-medium
Bodymedium-high
Tanninhigh
Acidmedium-high
Alcoholmedium-high

Dominant aromas

cherrydried figscedar

Other aromas

dillvanillacinnamonchocolatecigar boxparmesan cheesepastramiwet graveldried rosebay leafmustard seedblack peppersour cherrystrawberry saucedried blueberriesraisins
OriginSpain · 232,700 ha
Where madeSpain (primary); also Portugal, Argentina, France, Australia and other regions
Serving / agingCellar temperature; up to 10 years

Quality tiers

Spanish aging-term ladder: Roble/Tinto (little to no oak aging); Crianza (6-12 months in oak); Reserva (12 months in oak plus up to 2 years bottle aging); Gran Reserva (18-24 months in oak plus up to 4 years bottle aging). Rules vary by region.

Common styles

Young (Roble/Crianza): juicy red fruit, herbs and a spicy kick. Some aging (Reserva): red and dark fruit aromas, dried roses and Christmas spices. Long aging (Reserva+): dried red and dark fruit, fig, cinnamon and cedar with leather and dusty, dry-leaf notes.

Regional differences

Spain's flagship red grape, typically named after its local district: La Rioja (Rioja), Castilla y León (Ribera del Duero, Cigales, Toro), La Mancha (Valdepeñas), Extremadura (Ribera del Guadiana).

Source: p.154 · p.155 · ↩ Menu
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Touriga Nacional

Full-bodied reds
PROFIL read from the book's printed chart
Fruithigh
Bodyhigh
Tanninhigh
Acidmedium-high
Alcoholhigh

Dominant aromas

violetblueberryplums

Other aromas

nutmegcooking chocolatetoasted marshmallowvanillawet slategranite dustgraphitelilymintEarl Grey teabergamottart plumsdark raspberryblackcurrantplum candyblackberry
OriginPortugal · 10,500 ha
Where madePortugal (primary); a small planting (~40 ha) exists in the US, mainly in Lodi, California
Serving / agingUp to 5 years; served at room temperature in a large red-wine glass

Climate gradient

Cool vintage → warm vintage: tart plums / dark raspberry progressing toward plum candy / blueberry

Regional differences

A dark-skinned grape native to Portugal's Douro Valley, historically used for Port but increasingly made into dry reds. Douro-grown examples lean toward blueberry, blackcurrant, violet and vanilla with subtle cooked-meat notes, structured with fine-grained tannins. Dão, being cooler and higher-altitude, gives more red-fruited wines with bergamot and violet plus a spicier acid edge. Alentejo produces a powerful yet juicy style combining dark and red fruit, violet and licorice, usually with a touch of vanilla from oak aging.

Source: p.156 · p.157 · ↩ Menu
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Dessert wines

Fortified and late-harvest wines — concentrated, sweet or nutty, served in small pours.

Madeira

Hedvin (fortified wine)
PROFIL read from the book's printed chart
Fruitmedium
Bodyhigh
Sweetnessmedium-high
Acidmedium-high
Alcoholhigh

Dominant aromas

Burnt caramelWalnut oilPeach

Other aromas

Roasted bell pepperDried chiliFresh-cut grassSzechuan pepperCurry spiceBlack walnutPecanVanillaCinnamonMaple syrupRoasted peanutHazelnutOrange zestMarmalade
OriginMadeira, Portugal, 400 ha
Where madeMadeira, Portugal
Serving / aging85 ml pour (white/dessert-wine glass)

Quality tiers

Finest / Choice / Select — Estufagem, aged 3 years, typically blended with tinta negramole
Rainwater — Half-dry style, aged 3 years, typically blended with tinta negramole
5-Year / Reserve / Mature — Aged 5-10 years, typically blended with tinta negramole
10-Year / Special Reserve — Canteiro-aged 10-15 years, often a single varietal
15-Year / Extra Reserve — Canteiro-aged 15-20 years, often a single varietal
Colheita / Harvest — Canteiro-aged vintage wine, 5+ years, often a single varietal
Solera — Canteiro-aged blend of multiple vintages; the year aging began is printed on the label
Frasqueira / Garrafeira — Canteiro-aged vintage wine, 20+ years — very rare

Types within the style

Sercial — Lightest, extra-dry style, served chilled
Verdelho — Light and aromatic, dry to off-dry, served chilled
Bual/Boal — Half-sweet, nutty
Malmsey — The sweetest style
Tinta Negramole / Rainwater — Dry-to-sweet, basic-quality tier

Sweetness levels

Extra Dry — 0-50 g/L residual sugar
Dry — 50-65 g/L residual sugar
Medium Dry — 65-80 g/L residual sugar
Medium Rich/Sweet — 80-96 g/L residual sugar
Rich/Sweet — 96+ g/L residual sugar

Production method

Estufagem — Wine is heated for a shorter period in tanks
Canteiro — Wine ages in casks in warm rooms or in the sun

Label example

Illustrative label shown: Bual, Medium Rich, 1990 Colheita.

Source: p.160 · p.161 · ↩ Menu
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Marsala

Hedvin (fortified wine)
PROFIL read from the book's printed chart
Fruitmedium
Bodyhigh
Sweetnessmedium-high
Acidmedium
Alcoholhigh

Dominant aromas

Cooked-down apricotVanilla

Other aromas

ChestnutWalnutBrown sugarMolassesTobacco leafLeatherLicoriceJuniperOrange peelTamarindSour cherryPlumDried apricotHoney
OriginItaly, 45,500 ha
Where madeSicily, Italy
Serving / agingCellar temperature; up to 2 years; 85 ml pour

Grape composition

Grillo
Cattarato
Inzolia
Damaschino (white grapes)
Nero d'Avola
Pignatello
Nerello Mascalese (red grapes, used for Rosso)

Quality tiers

Fine / Fine IP — All styles, aged 1 year
Superior — All styles, aged 2 years
Superior Reserve — Dry to semi-sweet, aged 4+ years
Virgin / Virgin Solera — Dry, aged 5+ years
Virgin Stravecchio / Virgin Reserve — Dry, aged 10+ years

Types within the style

Oro (gold) — Made with green (white) grapes
Ambra (amber) — Made with green grapes plus reduced grape must
Rosso (ruby) — Rare; a red Marsala with up to 30% red grapes

Sweetness levels

Secco (dry) — 0-40 g/L residual sugar
Semisecco (half-dry) — 40-100 g/L residual sugar
Dolce (sweet) — 100+ g/L residual sugar

Using it in cooking

Sweet Marsala: for sweet sauces with pork or chicken, or in desserts like zabaglione. Dry Marsala: for aperitifs, or to add a nutty tone to beef tenderloin, mushrooms, turkey, or veal — generally the more versatile bottle to keep on hand.

Source: p.162 · p.163 · ↩ Menu
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Port

Hedvin (fortified wine)
PROFIL read from the book's printed chart
Fruithigh
Bodyhigh
Tanninhigh
Acidmedium
Alcoholhigh

Dominant aromas

Ripe blackberryRaspberry sauce

Other aromas

PecanHazelnutMilk chocolateCocoaEspressoCaramelVanillaCinnamonStar aniseCandied gingerDried red chiliRed licoriceOrange zestApricot marmaladeBlueberryBlack currantGraphite
OriginPortugal, 45,000 ha
Where madeDouro, Portugal
Serving / agingRoom temperature; ages 15+ years; 85 ml pour

Types within the style

Young Port (Ruby, LBV, White, Rosé) — Aged briefly, made to drink young — more spiced tones and tannin (Ruby: red fruit and chocolate with peppery acidity; LBV: red/dark fruit, spice, cocoa, higher tannin/acid; White: dried peach, white pepper, tangerine zest, incense; Rosé: strawberry, honey, cinnamon, raspberry liqueur)
Tawny Port — Barrel-aged for years, developing nutty oxidative notes; drinkable on release since it ages at the winery. 10-Year: raspberry, dried blueberry, cinnamon, clove, caramel. 20-Year: fig, raisin, caramel, orange zest, cinnamon. 40-Year: dried apricot, orange zest, caramel, crème caramel. Colheita: vintage tawny, flavor varies with age.
Vintage-worthy Port — Sealed with a regular cork, built to age 40+ years. Vintage Port: from an exceptional year, needs 10+ years and ideally 30-50. Crusted Port: a blend of vintages made to age like Vintage Port, often develops sediment ('crust') and needs decanting, sometimes through a filter.
Source: p.164 · p.165 · ↩ Menu
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Sauternes-style blend

Ædelråd (noble rot)
PROFIL read from the book's printed chart
Fruithigh
Bodylow-medium
Sweetnesshigh
Acidhigh
Alcoholmedium

Dominant aromas

Lemon curdApricotQuinceHoney

Other aromas

Acacia blossomHoneysuckleHazelnut creamMarzipanBriocheToastButterHoneycombCandied gingerQuince jellyDried apricotWhite peachPineappleMangoLemon marmaladeWet stone
OriginFrance, 4,500 ha
Where madeBordeaux, France
Serving / agingChilled; ages 15+ years; 120 ml pour

Grape composition

Sémillon (dominant grape — adds body and tropical fruit)
Sauvignon Blanc (adds lime and grapefruit tones with vibrant acidity)
Muscadelle (typically a small part of the blend)

Regional differences

'Sauternes og co.' covers several sweet-wine districts in Bordeaux, typically close to the river where the grapes are prone to developing noble rot: Sauternes, Bordeaux Moelleux, Barsac, Sainte-Croix-du-Mont, Loupiac, Graves Supérieures, Premières Côtes de Bordeaux, and Cadillac. Some producers only make a sweet wine in years the grapes actually develop noble rot.

Vintage climate range

Cool vintage: lime, quince, apricot. Warm vintage: papaya.

Sweetness in the glass

A standard 120 ml glass of Sauternes carries close to 17 g of sugar, balanced by the wine's naturally high acidity.

Source: p.166 · p.167 · ↩ Menu
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Sherry

Hedvin (fortified wine)
PROFIL read from the book's printed chart
Fruitlow-medium
Bodymedium
Sweetnessmedium
Acidmedium-high
Alcoholhigh

Dominant aromas

JackfruitSaltLemon

Other aromas

Toasted almondBrazil nutWalnutRoasted coconutPeanutDulce de lecheChocolateVanillaFigRaisinGreen appleApricotFennel seedGreen cardamomPickled lemonOrange zest
OriginSpain, 31,600 ha
Where madeAndalusia, Spain
Serving / agingCellar temperature; up to 2 years; 85 ml pour

Types within the style

Dry sherry styles — Made from Palomino Fino grapes, style varies by production method: Fino & Manzanilla (very light, salty, fruity, served chilled); Amontillado (a bit fuller, nutty, between Fino and Oloroso); Palo Cortado (rich, roasted coffee and molasses notes); Oloroso (dark, nutty, from longer oxidative aging)
Sweet sherry styles — Usually made from Pedro Ximénez or Moscatel grapes: PX (the sweetest, fig and date notes); Moscatel (very sweet, caramel notes); Sweetened sherry (typically Oloroso blended with PX)

Sweetness levels

Dry — 5-45 g/L residual sugar
Medium — 5-115 g/L residual sugar
Pale Cream — 45-115 g/L residual sugar
Cream — 115-140 g/L residual sugar
Dulce — 160+ g/L residual sugar

Production method

Aged through solera, a system blending multiple vintages across tiers ('criaderas'). New wine is added at the top tier; finished wine is drawn in small portions from the bottom tier. Wines move through the solera for at least 3 and up to 50+ years. A rare vintage-dated sherry, Añada, skips the solera system entirely.

Source: p.168 · p.169 · ↩ Menu
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Vin Santo

Vin på tørrede druer (wine made from dried grapes)
PROFIL read from the book's printed chart
Fruitmedium
Bodyhigh
Sweetnesshigh
Acidmedium-high
Alcoholhigh

Dominant aromas

PerfumeFigRaisinAlmondCrème caramel

Other aromas

Dried rosePotpourriOrange blossomHazelnutWalnutToasted almondCaramelBurnt sugarCreamHoneyDateTamarindLavenderDried apricot
OriginItaly, 23,400 ha
Where madeCentral Italy
Serving / agingCellar temperature; ages 15+ years; 120 ml pour

Common styles

Hvid Vin Santo (white) — The most common style — dried fig, almond, and crème caramel notes, made mainly from Malvasia Bianca and Trebbiano
Rød Vin Santo / Occhio di Pernice (red) — A rare style with caramel, coffee, and hazelnut notes, made mainly from Sangiovese

Regional differences

Tuscany and Umbria are the primary regions for Vin Santo in Italy. Well-aged passito-style Malvasia wines from Sicily, called Malvasia delle Lipari, are a related style worth seeking out.

Production method

Made using the appassimento method: grapes are harvested and laid or hung to dry for up to 6 months, losing around 70% of their liquid content. The raisined grapes are then pressed, and the juice ferments very slowly — sometimes over as long as 4 years — in small oak or chestnut barrels.

Tradition

Traditionally enjoyed during Easter week alongside biscotti.

Source: p.170 · p.171 · ↩ Menu
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