ma
AROMA
The term for any wine that does not contain a significant amount of grape sugar (or sweetness).
The smell of the wine The woody aromas and flavors; bu er, popcorn, and toast notes are found in 'oaky' wines.
Find more than 100 bottles of domestic and international wines priced under $10. Save 10% when you buy any 6 bottles of wine. FLAVORS
The ripe, unique fruit flavors perceived in the wine.
The smoothness of the wine on the palate, not overly tannic.
The pleasing, sharp acidic taste of the wine.
SERVING TEMP
WHITE WINE
RED WINE
Hints of citrus
Hints of berry
SERVED CHILLED* 45°- 55° F
SERVE SLIGHTLY CHILLED* 55°- 65° F
*Temperatures range depending on varietal of wine.
A natural compound derived from the grape’s skins, stems and seeds. Provides structure to a wine and over time tannins die off, making wines less harsh.
The impression the wine leaves in the mouth a er it has been swallowed.
The layers of smells and aromas perceived in wine. 4721
es
Want to know what wine would pair nicely with food and nosh for your next special occasion? Check out some of these pairing tips:
Chardonnay (Shar-dun-NAY)
• Dry. Medium to heavy body. Typically with oak (creamy, buttery, toast) with subtle flavors and aromas of apple, citrus, apricot and tropical fruit.
Pairs well with: Mild Cheese, Salmon, Scallops, Chicken, Baked Ham, Cheesecake
Sauvignon Blanc (So-veen-YOHN-Blahnk)
• Dry. Light to medium body. Clean and refreshing with crisp flavors of grapefruit, lemon, passion fruit and melon.
Pairs well with: Oysters, Shrimp, Lobster, Chicken, Key Lime Pie
Pinot Grigio
(Pea-no-GREE-gee-oh)
• Medium body. Crispy and dry with fruit forward flavors of citrus, green apple and floral notes.
Pairs well with: White Sauces, Grilled Chicken, Lobster, Shrimp, Pork, Apple Tart
Riesling (REESE-ling)
• Sweet. Light body. Traditionally sweet (off-dry) with flavors of stone fruit, melon, apple, citrus and notes of minerality.
Pairs well with: Creamy Cheeses, Spicy Dishes, Baked Ham, Grilled Pork, Melon
Moscato (MOS-cahtoh)
• Sweet. Light body. Sweet flavors of apricot, peach and honeysuckle.
Pairs well with: Oysters, Shrimp, Spicy Dishes, Peach Cobbler, Sorbet
Sparkling
• Light and bubbly.
Pairs well with: Nu y Cheeses, Oysters, Clams, Crab, Spicy Food, Milk Chocolate
Cabernet Sauvignon (ka-behr-NAY soh-vee-YOHN)
• Dry. Heavy body. Rich flavors of blackberry, plum, black cherry and notes of earthiness.
Pairs well with: Pungent Cheeses, Grilled Steak, Roasted Lamb, Red Sauces, Dark and Bi ersweet Chocolate.
Malbec (mahl-BECK)
• Dry. Heavy body. Luscious cherry, black raspberry and plum notes.
Pairs well with: Smoked Turkey, Carne Asada, Pulled Pork, Dark and Bi ersweet Chocolate
Zinfandel (ZIN-fan-dell)
• Dry. Medium to heavy body. Spicy flavors of ripe berries, pepper and jammy fruit.
Pairs well with: Aged Cheeses, Spare Ribs, Brisket, Leg of Lamb, Pizza, Chili, Beef Stew, Chocolate Cake
Merlot (mer-LOW)
• Dry. Medium body. Lush and velvety with flavors of red berries and chocolate.
Pairs well with: Aged Cheeses, Veal, Meatloaf, Hamburgers, Salmon, Red Sauces, Chocolate Mousse
Pinot Noir (PEA-no-Nwar)
• Dry. Medium body. Fruity at the core with flavors of strawberry, cherry and plums.
Pairs well with: Creamy Cheeses, Roasted Pork, Smoked Sausage, Salmon, Creme Brulee
Red Blend
• Off-Dry. Medium body. Can be different styles but usually have flavors of jam, blackberry and plum.
Pairs well with: Riso o, Lamb Chops, Grilled Steak, Hamburgers, Cherry Pie
es
Want to know what wine would pair nicely with food and nosh for your next special occasion? Check out some of these pairing tips:
Chardonnay (Shar-dun-NAY)
• Dry. Medium to heavy body. Typically with oak (creamy, buttery, toast) with subtle flavors and aromas of apple, citrus, apricot and tropical fruit.
Pairs well with: Mild Cheese, Salmon, Scallops, Chicken, Baked Ham, Cheesecake
Sauvignon Blanc (So-veen-YOHN-Blahnk)
• Dry. Light to medium body. Clean and refreshing with crisp flavors of grapefruit, lemon, passion fruit and melon.
Pairs well with: Oysters, Shrimp, Lobster, Chicken, Key Lime Pie
Pinot Grigio
(Pea-no-GREE-gee-oh)
• Medium body. Crispy and dry with fruit forward flavors of citrus, green apple and floral notes.
Pairs well with: White Sauces, Grilled Chicken, Lobster, Shrimp, Pork, Apple Tart
Riesling (REESE-ling)
• Sweet. Light body. Traditionally sweet (off-dry) with flavors of stone fruit, melon, apple, citrus and notes of minerality.
Pairs well with: Creamy Cheeses, Spicy Dishes, Baked Ham, Grilled Pork, Melon
Moscato (MOS-cahtoh)
• Sweet. Light body. Sweet flavors of apricot, peach and honeysuckle.
Pairs well with: Oysters, Shrimp, Spicy Dishes, Peach Cobbler, Sorbet
Sparkling
• Light and bubbly.
Pairs well with: Nu y Cheeses, Oysters, Clams, Crab, Spicy Food, Milk Chocolate
Cabernet Sauvignon (ka-behr-NAY soh-vee-YOHN)
• Dry. Heavy body. Rich flavors of blackberry, plum, black cherry and notes of earthiness.
Pairs well with: Pungent Cheeses, Grilled Steak, Roasted Lamb, Red Sauces, Dark and Bi ersweet Chocolate.
Malbec (mahl-BECK)
• Dry. Heavy body. Luscious cherry, black raspberry and plum notes.
Pairs well with: Smoked Turkey, Carne Asada, Pulled Pork, Dark and Bi ersweet Chocolate
Zinfandel (ZIN-fan-dell)
• Dry. Medium to heavy body. Spicy flavors of ripe berries, pepper and jammy fruit.
Pairs well with: Aged Cheeses, Spare Ribs, Brisket, Leg of Lamb, Pizza, Chili, Beef Stew, Chocolate Cake
Merlot (mer-LOW)
• Dry. Medium body. Lush and velvety with flavors of red berries and chocolate.
Pairs well with: Aged Cheeses, Veal, Meatloaf, Hamburgers, Salmon, Red Sauces, Chocolate Mousse
Pinot Noir (PEA-no-Nwar)
• Dry. Medium body. Fruity at the core with flavors of strawberry, cherry and plums.
Pairs well with: Creamy Cheeses, Roasted Pork, Smoked Sausage, Salmon, Creme Brulee
Red Blend
• Off-Dry. Medium body. Can be different styles but usually have flavors of jam, blackberry and plum.
Pairs well with: Riso o, Lamb Chops, Grilled Steak, Hamburgers, Cherry Pie
ma
AROMA
The term for any wine that does not contain a significant amount of grape sugar (or sweetness).
The smell of the wine The woody aromas and flavors; bu er, popcorn, and toast notes are found in 'oaky' wines.
Find more than 100 bottles of domestic and international wines priced under $10. Save 10% when you buy any 6 bottles of wine. FLAVORS
The ripe, unique fruit flavors perceived in the wine.
The smoothness of the wine on the palate, not overly tannic.
The pleasing, sharp acidic taste of the wine.
SERVING TEMP
WHITE WINE
RED WINE
Hints of citrus
Hints of berry
SERVED CHILLED* 45°- 55° F
SERVE SLIGHTLY CHILLED* 55°- 65° F
*Temperatures range depending on varietal of wine.
A natural compound derived from the grape’s skins, stems and seeds. Provides structure to a wine and over time tannins die off, making wines less harsh.
The impression the wine leaves in the mouth a er it has been swallowed.
The layers of smells and aromas perceived in wine. 4721
ma
AROMA
The term for any wine that does not contain a significant amount of grape sugar (or sweetness).
The smell of the wine The woody aromas and flavors; bu er, popcorn, and toast notes are found in 'oaky' wines.
Find more than 100 bottles of domestic and international wines priced under $10. Save 10% when you buy any 6 bottles of wine. FLAVORS
The ripe, unique fruit flavors perceived in the wine.
The smoothness of the wine on the palate, not overly tannic.
The pleasing, sharp acidic taste of the wine.
SERVING TEMP
WHITE WINE
RED WINE
Hints of citrus
Hints of berry
SERVED CHILLED* 45°- 55° F
SERVE SLIGHTLY CHILLED* 55°- 65° F
*Temperatures range depending on varietal of wine.
A natural compound derived from the grape’s skins, stems and seeds. Provides structure to a wine and over time tannins die off, making wines less harsh.
The impression the wine leaves in the mouth a er it has been swallowed.
The layers of smells and aromas perceived in wine. 4721