WINE TOOL REF KIT

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TM

LATIN CONNOISSEUR

REFERENCE SHEETS TO KEEP YOU UPDATED ANYWHERE

WINE REF KIT

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MOST USED GRAPES BY COUNTRY

ARGENTINA Red Grapes: Criolla (Misión), Malbec, Barbera, Bonarda, Cabernet Sauvignon, Merlot, Nebbiolo, Pinot Noir, Sangiovese, Syrah, and Tempranillo.

White Grapes: Chardonnay, Chenin Blanc, Sémillon, Sauvignon Blanc. Fortified Wines: Palomino, Torrontes, and Pedro Ximénez.

AUSTRIA Red Grapes: Blauburgunder (Pinot Noir), Portugieser, Blaufrankisch, and Zweigelt.

White Grapes: Gruner Veltliner, Gewurztraminer, Muscat, Rhine Riesling, Muller Thurgau, Weissburgunder (Pinot Blanc) Welschriesling, Rotgipfler, Zierflander, and Sylvaner.

AUSTRALIA Red Grapes: Shiraz, Cabernet Sauvignon, Grenache, Pinot Noir, Cabernet Franc, and Merlot.

White Grapes: Muscat, Chardonnay, Riesling, Sémillon, Trebbiano Sauvignon Blanc, Colombard Fortified: Sherry, Palomino, Sultana, and Pedro Ximénez.

BOLIVIA Red Grapes: Cabernet Sauvignon, Merlot, Syrah, Grenache, Alicante, Barbera, Malbec, Pinot Noir, and Grinolina.

White Grapes: Sauvignon Blanc, Riesling, Chardonnay and Muscat.

BRAZIL Hybrids: Concord, Isabella and Niagara.

Red Grapes: Barbera, Cabernet Sauvignon, Cabernet Franc, Merlot and Nebbiolo,.

White Grapes: Chardonnay, Pinot Blanc, Riesling, Sémillon, Muscat, and Trebbiano.

CANADA Red Grapes: Cabernet Franc, Syrah, Cabernet Sauvignon, Merlot, and Pinot Noir.

White Grapes: Chardonnay, Gamay, Gewurztraminer and Riesling Hybrids: Chaunac, Marechal Foch, Seyval Blanc, Vidal Blanc and American Varieties: Catawba, Concord, Elvira, and Niagara.

CHILE Red Grapes: Pais, Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, and Pinot Noir.

White Grapes: Sauvignon Blanc, Sémillon, Chardonnay, Gewurztraminer, Riesling, and Pedro Ximénez.

CHINA Red Grapes: Cabernet Sauvignon, Cabernet Franc, Merlot, French Blue, Muscat Hamburg, Pinot Noir, Syrah, Carignan, and Saperavi.

WhiteGrapes: Chardonnay, Italian Riesling, Ugni Blanc, Chenin Blanc, Gewurztraminer, Sauvignon Blanc, Semillon, White Riesling, and Rkatsiteli.

FRANCE Red Grapes: Grenache, Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, Pinot Noir, Gamay, Syrah, Cinsault, Mouvedre, and Petit Verdot.

White Grapes: Chardonnay, Pinot Blanc, Sémillon, Gewurztraminer, Riesling, Muscat, Chenin Blanc, Sauvignon Blanc, Sylavaner, Pinot Gris, Muscadet, and Mauzac.

GERMANY Red Grapes: Portugieser, Spatburgunder (Pinot Noir), Trollinger (Schiava).

White Grapes: Mullerthurgau, Riesling, Sylvaner, Bachus, Ehrenfelser, Elbing, Gewurztraminer, Chasselas, Huxelrebe, Kerner, Morio Muscat, Optima, Ortega, Rulander (Pinot Gris) Scheurebe and Weissburgunder (Pinot Blanc).

GREECE Red Grapes: Agiorgitiko, Liatiko, Limnio, Mandilaria, Romeiko Kotsifali, Krasato, Mavrodafni, Xynomavro, Malvasia and Muscat.

White Grapes: Savatianó, Aidani Aspro, Athiri, Asyrtiko, Lagorthi, Mavrodaphne, Moscophillero, Robola (Ribolla), Malagousia, Roditis, and Vilana.

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HUNGARY Red Grapes: Kadarka, Cabernet Sauvignon, Medoc Noir, Pinot Noir.

White Grapes: Olasz, Riesling, Welschriesling, Ezerjo, Furmint, Harslevelu, Keknyelu, Leayka, Gewurztraminer, Szurkebarat, Pinot Gris, Sylvaner, Pinot Gris, Muscat, and Ottonel.

ISRAEL Red Grapes: Carignan, Grenache, Cabernet Sauvignon, Merlot, and Pinot Noir.

Whites Grapes: Clairette, Muscat, Sémillon, Chardonnay, Sémillon, Riesling and Sauvignon Blanc.

ITALY Red Grapes: Aglianico, Barbera, Bonarda, Canaiolo, Corvina, Rondinella, Molinara, Nero d’Avola, Dolcetto, Freisa, Grignolino, Lagrein, Lambrusco, Montelpuciano, Nebbiolo, Raboso, Refosco, Sangiovese, Schiava and Teroldego, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Nero (Pinot Noir), and Syrah.

White Grapes: Albana, Chardonnay, Gewurztraminer, Muller-Thurgau, Pinot Bianco, (Pinot Blanc), Pinot Grigio (Pinot Gris), Ribolla, Prosecco, Riesling Italico, Sauvignon Blanc, Trebbiano, Sylvaner, Vernaccia, and Verdicchio.

LEBANON Red Grapes: Carignan, Syrah, Mourvèdre, Grenache, Cinsault and Cabernet-Sauvignon.

White Grapes: Ugni-Blanc, Muscat Clairette, Bourboulenc, and Chardonnay.

MEXICO Red Grapes: Cabernet Sauvignon, Merlot, Malbec, Nebbiolo, Tempranillo, Zinfandel, Petite Syrah and Nebbiolo.

White Grapes: Sauvignon Blanc, Chenin Blanc, Chardonnay, Fumé Blanc, Palomino, Ugni-Blanc, and Moscatel.

NEW ZEALAND Red Grapes: Cabernet Sauvignon, Merlot, Pinot Noir, and Merlot.

White Grapes: Muller Thurgau, Chardonnay, Riesling, Sauvignon Blanc, Muscat, Chenin Blanc, and Sémillon.

PORTUGAL Red Grapes: Alfrocheiro Preto, Alvarelhão, Azal Tinta, Tinta Barraida, (Baga), Bastardo, Brancelho, Borracal, Periquita, Ramisco, Espadeiro, Molar, Negra Mole, (Tinta Negra Mole), Perreira Matias, Tinta Amarela, Tinta Pinheira, Tinta Roriz (Tempranillo), Touriga Francesa, Touriga Nacional, Perdal, Vinhao, Espadeiro, Azal Tinto and Trajadura.

White Grapes: Arinto, Assario, Azal, Barcelo, Bical, Boais, Boal, Borrado das Moscas, Branco, Cercereal do Duoro, Encruzado, Esgana Cão, Fernão Pires, Folgosão, Galego Duorado, Loureiro, Maria Gomez, Moscatel (Muscat), Rabo de Ovelha, Roupeiro (Codega), Sercial, Tebbiano and Verdelho. Trajadura, Avesso, and Alvarinho.

PERU Red Grapes: Malbec, Tannat, Petit Verdot, Barbera, Cariñena, Garnacha, Rubi Cabernet, Alicante, Negra Corriente or Creole, and Quebrantana.

White Grapes: Sauvignon Blanc, Ugni-Blanc, Chenin Blanc, Pinot Blanc, Riesling, and Sémillon.

SOUTH AFRICA Red Grapes: Cinsault (called Hermitage locally), Cabernet Sauvignon, Pinotage, Cabernet Franc, Merlot, Pinot Noir.

White Grapes: Chenin Blanc, (called Steen Locally) Cape Riesling (Grouchen), Clairette Blanche, Colombar, Sémillon, Muscat (Hanepoot), Palomino, Chardonnay, and Sauvignon Blanc.

SPAIN Red Grapes: Azal Tinto, Baga, Borrical, Tempranillo (Cencibel), Garnacha, Mazuelo (Carignan), Graciano or Cabernet Sauvignon, Merlot, Caiño, Garnacha Tintorera, Tinto Aragonés, Souson and Macia Alicante, Sousón, Ferrón, Mencía, Brancellao, Cariñena (Carignan), Espadeiro, Monastrell, Moreto, Pansa Rosado, Pinot Noir, and Malbec.

White Grapes: Airen, Viura (Macabeo) Malvasía, Garnacha Blanc, Viognier, Treixadura, Torrontés, Palomino, Godello, Macabeo, Loureira, Jerez, Malvar, Chardaonny, Sauvignon Blanc, Zarello, Pedro Ximénez, Treixadura, Albariño, Torrontes, Jerezana (Palomino), and Godello.

URUGUAY Red Grapes: Tannat, Follie Noir, Cabernet Sauvignon, Cabernet Franc, and Merlot.

White Grapes: Sémillon, Ugni Blanc, Sauvignon Blanc, Chardonnay, and Muscat.

UNITED STATES Red Grapes: Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel, Syrah, Cabernet Franc, Touriga Nacional, and Tinta Roriz.

White Grapes: Chardonnay, Chenin Blanc, Sauvignon Blanc, Sémillon, Pinot Gris, Riesling, Concord, Catawba, Viognier, Chenin Blanc, Riesling, Gewurztraminer, Muscat, Elvira, and Niagara.

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RED STYLE WINES BY THEIR BODY STRUCTURE, GRAPE AND ORIGIN LIGHT BODIED C o r v i n a , M o l i n a r a g r a p e s based wines from: Valpolicella and Lambr usco. S o r b a r a , G r a s p a r o s s a a n d S a l a m i n o g r a p e s based wines from Italy.

G a m a y g r a p e based wines/Gamay-Beaujolais style from U.S. G a m a y g r a p e based wines from: Chiroubles, Broully, Saint Amour, Fleurie, Chenas, Julienas, Morg on, Moulin-Ă vent, Vin de Savoie and Regnie from France. D o l c e t t o g r a p e based wines from U.S. and Italy.

P o r t u g i e s e r g r a p e based wines from Austria, Hung ar y and Ger many.

S p a t b u r g u n d e r g r a p e based wines from Ger many.

P i n o t N o i r g r a p e s based wines from Cote Du Beaune from Burgundy in France.

Azal Tinto, Sercial, Bastardo, Borracal, Touriga Nacional and Espadeiro grapes based wines from Por tug al.

MEDIUM BODIED C o r v i n a a n d M o l i n a r a g r a p e s based wines from Recioto Della Valpolicella Amarone.

B a r b e r a g r a p e based wines/Verbescos style from Italy.

S a n g i o v e s e a n d C a n a i o l o g r a p e s based wines/Chianti Classico style wines from Italy.

G a r n a c h a , T e m p r a n i l l o g r a p e s based wines from Rioja, Spain.

C a r i g n a n , G r e n a c h e g r a p e s based wines from: Corbieres, France.

C i n s a u l t a n d C a r i g n a n g r a p e s based wines from Cote de Provence, France.

Z i n f a n d e l g r a p e based wines/Zinfandel style wines from U.S. P i n o t N o i r g r a p e based wines/Pinot Noir style from U.S. P i n o t N e r o / B l a u b u r g u n d e r based wines fr om Italy.

Cab ernet Sauvignon, Cab ernet Franc, Merlot , Petit Verdot a nd Ma lbec grapes based wines wines/Bordeaux style. Most g ood and top vintag es from France.

A g i o r g i t i k o a n d X y n o m a v r o g r a p e s based wines/Naoussa wine style from Naoussa, Greece.

V e r d e l h o g r a p e based wine from Madeira, Por tug al.

FULL BODIED B a r b e r a g r a p e based wines from Barbera in Italy. P i n o t N o i r g r a p e based wines Grand Cr u, Premier Cr u and top vintag es from Cote d’or : Beaune, Bonnes Mares, Chamber tin, Cor ton, Musigny, Pommard, Richebourg, Romanee Conti and Volnay in Burgundy, France.

S y r a h g r a p e based wines from Her mitag e, Cote Rotie and Cor nas in Cotes du Rhone, France.

G a r n a c h a T i n t a g r a p e based wines in Navar ra, Carinena, La Mancha, Penedes, Rioja and Utiel Requena from Spain.

S y r a h a n d G r e n a c h e g r a p e s based wines from Chateauneuf-du-Pape in the Rhone Valley, Languedoc and Rousillon in France. Also from Arg elia, Israel, Australia, Corsica, Morocco and Italy (Sardinia).

T a n n a t a n d M a l b e c g r a p e s based wines from: France, Arg entina, Chile, Ur uguay, U.S. and Australia. M e r l o t g r a p e based wines from: Bordeaux, Pomerol, Laguedoc and Rousillon in France. Also found in wines from most regions in U.S., Arg entina, Chile, Australia.

C a b e r n e t S a u v i g n o n g r a p e based wines from: Bordeaux, France, most regions in U.S., Arg entina, Chile, Australia, Bulg aria, Italy and Spain.

P e t i t S i r a h ( D u r i f ) a n d S y r a h g r a p e s based wines: from U.S. Australia, Brasil, Mexico, Arg entina, Chile. Carinena and Gar nacha Tinta grapes wines based from Priorato, Spain.

Z i n f a n d e l g r a p e based wines, Zinfandel style from U.S. T e m p r a n i l l o g r a p e s based wines from Por tug al. Rioja and Rivera del Duero, Spain.

N e b b i o l o , A g l i a n i c o a n d S a n g i o v e s e g r a p e s based wines/Aglianico, Br unello di Montalcino, Barbaresco, Gattinara and Barolo from Italy. M a v r o d a p h n e , L i m n i o a n d K o t s i f a l i g r a p e s based wines from: Greece. B o a l a n d M a l m s e y g r a p e s based wines from Madeira, Por tug al. P e r i q u i t a g r a p e based wines from Por tug al. T o u r i g a F r a n c e s a a n d N a c i o n a l , T i n t a R o r i z g r a p e s based wines from Por t, Por tug al. Pedro X imenez, Palomino, Mosc atel gr apes based P.X. (Pedro Ximenez) sweet Sherry from Montilla Moriles, Malaga wines from Jerez Spain. Pedro Ximenez grape based wines from Argentina and Australia.

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W H I T E S T Y L E W I N E S B Y T H E I R B O DY STRUCTURE, GRAPE AND ORIGIN LIGHT BODIED

A l b a r i ñ o , M a c a b e o - V i u r a a n d G r e n a c h e B l a n c g r a p e s based wines from Navar ra, Galicia and Rioja in Spain.

A l v a r i n h o , L o u r e i r o a n d T r a j a d u r a , M a l v a s i a , M o s c a t e l g r a p e s based wines-Vinho Verde style from Por tug al.

C h a r d o n n a y g r a p e based wines from Poully Fuisse and Chablis in Burgundy, France.

P i n o t B l a n c g r a p e s based wines from Alsace, France and U.S. S a u v i g n o n B l a n c g r a p e s based wines from: Loire Valley/Pouilly Fume, Sancer re and Bordeaux/Graves in France. Also from Australia, New Zealand, Argentina, Chile and U.S. K a b i n e t t T r o c k e n , R i e s l i n g , S y l v a n e r , C h e n i n B l a n c g r a p e s based wines from France, Austria, Germany, U.S. and South Africa.

S e m i l l o n g r a p e s based wines from Graves, Gironde in Bordeaux, France.

M u s c a d e t g r a p e based wines from Muscadet in France.

M u s c a t G r a p e based sparkling wines from: Italy, Austria, France, Greece, Spain, Australia, and U.S. C h e n i n B l a n c a n d P i n o t N o i r g r a p e s based white and rose wines from Anjou and Rose de Marsannay in France.

G a r g a n e a a n d T r e b i a n n o g r a p e s based wines: Soave, Venetto in Italy, South America, Australia, Por tug al and U.S. MEDIUM BODIED

C h e n i n B l a n c g r a p e based wines from: U.S. and other fine sparkling wines from Vouvray in France and South Africa C h a r d o n n a y , P i n o t N o i r , P i n o t M e u n i e r , M a r s a n n e a n d R o u s a n n e g r a p e s based sparkling wines from: Champagne, Saint-Péray and Saumur in Burgundy, France.

C h a r d o n n a y g r a p e based wines from: Pouilly Fuisse, Chablis, Macon, Saint Veran and Mersault in Burgundy, France. Unoaked from U.S., Australia, Italy, Lebanon, New Zealand, Spain and South Africa.

M a c a b e o , X a r e l l o , P a r e l l a d a a n d C h a r d o n n a y g r a p e s based table and sparkling (Cava) wines from Penedes, Spain. Pr osecco grape based wines from Prosecco, Italy.

P i n o t B l a n c g r a p e s based wines from: Alsace, France and Califor nia, U.S., P i n o t B i a n c o g r a p e based wines from Italy.

S a u v i g n o n B l a n c g r a p e s based wines: oak y and unoaked from U.S. Loire Valley, Graves in Bordeaux, France. Casa Blanca and Maule Valleys in Chile. Mendoza in Arg entina.

Marlborough in New Zealand and South Africa.

P i n o t G r i g i o g r a p e based wines from Italy. V e r d e j o g r a p e based wines from Rueda, Spain and V i u r a , G r e n a c h e B l a n c , g r a p e s from Rioja, Spain. M a l v a s i a a n d V e r d i c c h i o g r a p e s based wines in Or vieto and Frascati, Italy.

A s y r t i k o , A t h i r i , V i l a n a g r a p e s based wines from Greece.

T i n t a N e g r a M o l e a n d V e r d e l h o g r a p e s based wines from Madeira, Por tug al.

P a l o m i n o , P e d r o X i m e n e z g r a p e s b a s e d O l o r o s o, M a n z a n i l l a , J e r e z s t y l e w i n e s from: Andalucia in Spain.

Muller-Thurgau, Sylvaner, Gewurztraminer, Moscatto di Canelli, L i e b f r a u m i l c h g r a p e s based wines from Alsace in France. Austria, Rhine i n G e r m a n y , C a l i f o r n i a i n U. S . a n d P i e m o n t e i n I t a l y .

R i e s l i n g g r a p e based white wines from: Austria, Germany, France, S. Africa, Australia and U.S. FULL BODIED

P i n o t G r i g i o g r a p e s based wines from Italy. T o k a y d ’ A l s a c e g r a p e based wines from: Alsace, France. P i n o t G r i s g r a p e s based wines from Austria, Ger many, Hung ar y, Romania, U.S., Australia, New Zealand and Canada.

V i o g n i e r g r a p e based wines from Condrieu, France, California, U.S. South America, Spain, South Africa, Italy and Australia M u s c a t g r a p e based sweet, for tified wines from: Australia, Italy, France, Greece, Spain, Australia, U.S.and Por tug al F u m é B l a n c g r a p e based wines from Califor nia, U.S. .

A l b a r i ñ o g r a p e based wines from: Rias Baixas (Galicia) in Spain and also widely produced in Portugal.

C h a r d o n n a y g r a p e based wines for m: Chassagne-Montrachet, Puligny Montrachet, Mersault, Cor ton Charlemagne, Montrachet in Burgundy, France. C h a r d o n n a y g r a p e bar rel fer mented and ag ed wines from Califor nia, Chile, Arg entina, Australia, Italy, Lebanon, New Zealand, Spain and South Africa.

G r e n a c h e , C i n s a u l t , G r o s l o t , C a b e r n e t g r a p e s based rose wines from Califor nia, U.S. Rhone Valley and Anjou, France S e m i l l o n , S a u v i g n o n B l a n c g r a p e s based late harvest-sweet wines from: Sauternes in France, S. Africa, Australia, Chile, U.S. T o k a j A s z ú g r a p e s based wines from Car pathian Mts in Hung ar y.

R i e s l i n g g r a p e based sweet and late har vest wines from: Austria, Ger many, France, South Africa, Australia and U.S. A u s l e s e n s t y l e desser t wines from Ger many and Austria.

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"Appellation"

A designated growing wine region that should be controlled or regulated by a local and federal government. There are a few different adjectives used to explain the unique qualities from each region such as: its longitud, latitude, soil, climate of each “appellation”. These conditions and their names varies from country to country or from region to region depending its topography. The very first country that established this regulations was Portugal followed by France. Below find a lisitng of the most important ones: FRANCE (AOC) APELLATION D ’ ORIGINE CONTROLEE

ITALY (DOC) DENOMINAZIONE DI ORIGINE CONTROLLATA

PORTUGAL (DOC) DENOMINACAO DE ORIGEM CONTROLADA SPAIN (DO) DENOMINACION DE ORIGEN

GREECE O.P.A.P. (ONOMASÍA PROELÉFSEOS ANOTÉRAS PIÓTITOS) UNITED STATES (AVA) AMERICAN VITICULTURAL AREA

“Enemies of Wine” - Oxygen - Direct Light - Heat - Vibration - Fluctuating Temperatures

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WINE BOTTLE SIZE CHART

Name

Measure

Split (sparkling wine bottles) 187 ml Half Bottle

Standard Bottle

Magnum

375 ml

Equivalent

One-quarter bottle Half bottle

750 ml

Standard bottle

1.5 liters

Two bottles

Double Magnum/Jeroboam (Champagne & Burgundy wine bottles) _____________________ 3 liters____________ Four bottles Rehoboam (Bordeaux shaped wine bottles) 4.5-5 liters Imperiale (Bordeaux shaped wine bottles)

6 liters

Six bottles

Eight bottles

Methuselah (Burgundy shaped-Sparkling wine bottles)__________________ 6 liters______________________________________Eight bottles Salmanazar

9 liters

Twelve bottles (1 case)

Balthazar (sparkling wine bottles)_________________________ 12 liters__________________________________Sixteen bottles

Nebuchadnezzar (sparkling wine bottles) ___fifteen liters________ 12 to 16 lit*_____________________Sixteen to Twenty bottles Titanic (still wine bottles)

27 liters

36 btls/Three cases

* Size depends on producer and origin

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QUICK CHART FOR WINE DESCRIPTION APPEARANCE

- Radiant, tenuous, limpid, greasy, bright, star-bright, glycerine, and dense.

COLOR

- Brilliant, clean, opaque, or dark.

- White wines could be light, greenish, healthy, straw, amber, citrus, copper, mahogany, golden, gold, or green with a yellow rim.

- Red wine could be light red, violet, cherry, dark, faded, reddish, brownish, chocolate, brick, deep, ruby, earthy, purple, or violet.

NOSE OR AROMA

-Personality: floral, fruity, vegetal, animal, spicy, woody, limpid, dirty, and dense. .

-Intensity: light, medium, heavy -Quality: superb, acertive, elegant, pleasant, mediocre, or unpleasant.

MOUTH

- In mouth: rich, big, concentrated, greasy, mature, soft, velvety, fluid, smooth, rough, fresh, sweet, honeyed, rich, acid, tannic, brief, thin, weak, plain, or green.

- Body: alcohol (poor, weak, balanced, normal, spicy, hot, or warm).

- Consistency: full, round, meaty, or delicate and chewy.

- Tannin: rich, bitter: tannic, astringent, hard, rough, citrus and dry.

- Palate: ample, consistent, tight, long, short, or weak.

- Finish: long, short, extensive, pleasant, nonexistent, unpleasant, bitter, persistent.

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REMOVING WINE LABELS

1)-H o t W a t e r M e t h o d

Fill a tall jug with hot water and add a teaspoon of detergent. Also, fill the wine bottle with very hot water and place inside the jug. After 20-30 minutes, you will see the label floating in the jug or hanging loosely on the bottle. If the label has come off, leave it soaking. If the label is still on, dry the bottle well and peel carefully with a sharp knife. Be careful not to break the label because sometimes soap deteriorates the label.

2)-I c i n g M e t h o d At restaurants and parties, some wine bottles need to be kept cold for better enjoyment. The server places the bottle in a wine bucket with ice and keeps it there until you finish drinking. By the time you have finished the bottle, the wine label has completely fallen off the bottle.

3)-S t e a m i n g o r S w e a t i n g M e t h o d You can sweat the bottle in the hot vapor of boiling water for 5 to 8 minutes. This leaves the adhesive loose and ready to be taken off and also leaves the bottle clean.

4)-C o m m e r c i al S t e a m e r ( e x p r e s s o m a c h i ne ) A commercial grade steamer used in restaurants exposes the steam directly to the side with the label After 3 to 5 minutes the label will peel off easily.

5)- L a m i n a t i n g M e t h o d Purchase a pack of label scotch pads at any office supply store. Fill wine bottle with hot water, place the clear adhesive sticker on the bottle, and rub firmly. Leave it for a few minutes and peel it off. Now you not only have your label but it is laminated as well. It’s available on the web.

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B a s i c Ta b l e S e t t i n g

With Seat Position Numbers Placed Clockwise Silver / cutlery: left to right: - butter plate with butter knife on - Appetizer or salad fork - Main course or dinner fork - Show plate* with folded napkin on

Front of show or dinner plate: - Spoon and fork for dessert and coffee service Right side of show dinner plate: - Main course or dinner knife - Appetizer or salad knife

Glassware / clockwise top center to right:

Champagne, water, white wine and red wine glasses.

Keep glassware format reflecting the different courses-pairings available.

Usually light wines followed by full bodied wines. *show plate: term referring the use of a dinner plate for cosmetic purposes to make the table setting looks more elegant. Usually this plate holds the appetizer and soup plates and then later it is used to serve the main course.

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WINE SERVING TIPS CHART

- White wine before red wine

- Light wine before heavy wine - Dry wine before sweet wine

- Simple wines before complex wines

- Provide each guest a separate glass for each wine

- If serving two kind of wines, provide half bottle of each wine per every two people.

- If serving four type of wines, provide one bottle for every four people

- If your guest had a glass of wine but He/She wants to try a new type of wine pour the new wine in a clean glass.

- To get your wine cold very quickly place ice in a bucket with some water and salt, submerge the bottle and after a few minutes the result will be satisfying reflecting the quickest wine chill you ever had.

- White wines are served colder than red wines.

- Complex, subtle, and full-bodied wines should be served with minimum temperatures.

- White, fruity, and sparkling wines are served colder in warm temperatures, because it increases the aromatic quality of the wine.

- In cold climates, the temperature reduces the aroma and flavor.

- Lighter, younger and fruitier reds can be served slightly chilled.

- Fuller bodied and tannic reds should not be chilled, but served at 60ยบ F.

- Sparkling wine bottles have thicker walls and require extra chilling time. If a bottle with sparkling wine is opened without a proper chill or if it's shaken up, it will foam and spill thus resulting in loss of precious liquid that is a waste and it could be avoided by being careful.

Certainly there are unlimited ways to pair food and wine, which truly makes it a beautiful art and a great pleasure in life.

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°F

W I N E S E R V I N G T E M P E R A T U R E S

°C

NOTES

1 0 0 ° 3 9 ° Wa r m B a t h 6 6 ° 1 9 ° V i n t a g e Po r t 64° 18° Bordeaux, Shirah, 6 3 ° 1 7 ° Baga, Tannat, Red Burgundy, Cabernet 6 1 ° 1 6 ° Pais, Rioja, Malbec, Pinot Noir 5 9 ° 1 5 ° C h i a n t i , Z i n f a n d e l , Te m p r a n i l l o, Grenache Noir 5 7 ° 1 4 ° Ta w n y, N V P o r t , M a d e i r a 5 5 ° 1 3 ° Perfect storage for all white wines 54° 12° Beaujolais, Rose 52° 11° Airen, Viognier, Sauter nes 48° 9° Garnacha, Chardonnay 47° 8° A l b a r i ñ o, R i e s l i n g 45° 7° Champagne, Sparkling wines, Cava 43° 6° Ice wines 41° 5° Spumanti 35° 2° Fridge temperature 32° 0° Wa t e r f r e e z e s 0° 18° Freezer temperature A v e r a g e W i n e S e r v i n g Te m p e r a t u r e s : 45-50 °F or White Wines: Red Wines: 50-65 °F or Rosé Wines: 45-55 °F or Sparkling Wines: 42-52 °F or Fo r t i f i e d W i n e s : 5 5 - 6 8 ° F o r

7-10 °C 10-18 °C 7-13 °C 6-11 °C 13-20 °C

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PAIRING FOOD BY TYPE OF WINES

Young white wines are refreshing, clean and have fr uity, citr us, apple, and pear like f lavors. Make g ood pairing with salads, fish, shellfish, spicy dishes and ch e e s e. ( C h a r d o n n a y, Ve r d e j o, Albarinho, Viognier).

Sparkling wines are crispy, refreshingly efferevesent show eleg ance with its mineral treats from the soil, fresh fr uity treats from g reen apples, toasty nuts and since it's a ver y versatile wine it vir tually pairs with any food f lavors and textures. It is usually g ood for Hors d'eouvres, desser ts, any ber ries and chocolates.

(Chardonnay, Pinot Noir or Vouvray style wines).

Oak y or silk y white wines are creamy, toasty, oak y and have vanilla, honey & melon complimentar y f lavors. Makes g ood pairing with pasta, chicken, fish, soft cheese. (Califor nia style wines based on the Chardonnay and Viognier grapes).

Young and ag ed crispy fr uity white wines tend to be refreshing, clean and have fr uity, citr us, f loral treats, and f loral like f lavors.

Makes g ood pairing with cheese, sea food salads, fish, shellfish, spicy dishes. (Fine wines based on varieties such as: (Chenin Blanc, Riesling and Gewurztraminer).

Ag ed rich white wines have minerality treats such as ear thyness, refreshing f loral tones and classic fr uity treats from the varietals such as balanced lemon acidity. But are also slightly butter y which in tur n make g ood pairing with butter y creamy sauces, oily fish, white meats, salads, pizza, pasta, salmon, chicken. (Fine aged Bur gundy style wines based on the Chardonnay varietal).

Simple fr uity red, young and juicy reds are ear thy and silk y a classic treat from the ter roir. In addition they bring mostly red fr uity treats from the g rapes used. T hey pair well with pasta, red meats such as: lamb, pork, veal and beef. (Bur gundy style wines such as Bour gogne Rouge or Beaujolais wines based on Pinot Noir and Gamay grapes).

Round wines are usually intense, complex, with heavy f lavors with treats of coffee, leather, chocolate, pe pper. T hey make g ood pairing with spicy dishes, rich beef and sauces with intense f lavors, also hard and rich cheeses. (Caber net Sauvignon, Syrah, Merlot or blends).

For tified wine styles are syr upy, thick, woodsy sweet wines that have been for tified with brandy and oftentimes f lavored with herbs, roots, peels, and spices. Classic examples are: Sher r y, Madeira, Marsala, Por t, and Ver mouth. T hese wines make g ood pairing to desser ts, fr uit, pastries, sorbets and ice creams.

For tified wines are often used in cooking, and they are ser ved as aperitif or desser t wines. (W ines based on varieties such as: Pedr o XimĂŠnez, Malvasia and Touriga Nacional).

Late har vest wines that are sweet uniquely aromatic, are thick in texture their most classic f lavors are caramel like, woodsy, perfumed, exotic fr uits and pair perfectly ver y rich foods such as foie g ras, duck confit or sweeet breads or Asian spicy foods.

(Fine wines based on varieties such as: SĂŠmillon, Sauvignon Blanc, Chenin Blanc, Riesling and Gewurztraminer).

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CLASSIC CODES PA I R I N G F O O D

USED AND

WHEN WINE

1- White before red.

2- Light before heavy.

3- Dry before sweet.

4- Delicate dishes with subtle wines.

5- Rich dishes with full-bodied wines.

6- Never use poor quality wine. Do not use wines you would not drink.

7- Simple before complex 8- Young before old.

9- Match sweet wines with slightly sweet or spicy foods.

10- Serve white wines with seafood and chicken.

11- Serve red wine with other meats

12- Remember, serving a wine too cold can cover its flavor and

sweetness. Chill it just right and the wine will become more flavorful.

13- Heavier, red wines are often paired with red meats because fats and oils usually tend to neutralize strong tannin.

14- High alcohol content wines normally taste slightly sweeter

and often are nicely paired with sweet or spicy foods.

15- Acidic, tart wines taste less acidic with food with the same personality.

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raising a toast

Arabic (Eg yptian) Arabic (Kuwaiti) Basque Bulg aria Fijian English Spanish Catalan Chinese Croatian Danish Dutch French Ger man Hebrew Hung arian Gaelic (Irish) Galician Italian Japanese Korean Lithuanian Moder n Greek Norwegian Persian Polish Por tuguese Quechua Romanian Russian Serbian Swedish Turkish Vietnamese Yiddish Finnish Afrikaans Hawaiian

fee sahitkum! bil-'áfya!

On egin! Topa! sker riska!

Nazdrave!

Bula!

Cheers!

Salud!

Salut! Txin txin!

Ganbei!

U zdravlje!

Skål!

Gezondheid! À votre santé!

Prosit!

Lechaym!

Egészég edre!

Sláinte agus táinte! ¡Saúde!

Salute!/Cin Cin! K anpai!"dr y glass "Konbe!

I sveikata!

Sten hyg eia sas!

Skål! beh salamati Na zdrowie!

Saude! Vivas!

Mana ungug cana Noroc!

Vashe zdorovie!

Zxivjeli! U zdravlje!

Skål!

Afiyettinize!

Can ly!

(Gezunterheyt) Ter veydeksi!

Gesondheid!

Okole Maluna! (bottoms up)

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B U Y I N G , SERVING AND P A I R I N G S H E R R Y

The best foods to pair with Sherry are sea- food or the well known "Spanish tapas." Serve it cold. If you serve Sherry at a social event or you buy it from a restaurant, make sure the Sherry, Fino or Manzanilla, is fresh. Freshness of this wine is crucial, because it will make a difference in the quality of its flavor. At some restaurants, once servers have opened a bottle of Sherry, Fino or Manzanilla, the bottle oftentimes remains open for long periods of times, which results in the oxidation of the product. Once a bottle of Sherry is opened keep it no more than one day. Fino and Manzanilla, oxidize or turn rancid once exposed to air. In Jerez its usually sold in half bottles, which in the end is more practical and ideal for a meal. Amontillados, Olorosos and creams will last much longer. Try to buy Sherry from a trusted source to ensure the integrity of your next bottle of Sherry. There is also the classic sweet sherry that may be paired with desserts as well.

WHITE WINE AND FOOD PAIRING

Chardonnay: veal, turkey, seafood made with butter, ham, chicken, pasta made with butter or cream.

Gewurztraminer: muenster cheese, spiced/peppered cheeses spicy dishes, Indian, Thai food, smoked foods, and pork.

Sauvignon Blanc: chevre, goat and strongly flavored cheeses, oysters, grilled or steam salmon, seafood salads.

Riesling: mild cheese, Asian foods dishes, seared or fried salmon, clams, mussels, sashimi, sushi, ham, pork, lobster, Indian curry based dishes.

RED WINE AND FOOD PAIRING

Cabernet Sauvignon: cheddar, blue cheeses, strong cheeses, spicy or rich beefs, duck, pâté, rabbit, spicy chicken or poultry, sausage and chorizo.

Merlot: roasted beef, roasted turkey, roasted and braised chicken, roasted lamb, veal stew, liver, venison, meat stews.

Syrah: braised chicken, chili based dishes, goose, meat stews, steak stews, barbequed meat, spicy meats, garlic stews and casserole, grilled beef and chicken.

Pinot Noir: Gruyere cheeses, charcuterie, sautéed braised chicken, cold cuts, duck, rabbit, roasted turkey, roasted beef, lamb, veal and truffles.