Cabernet Sauvignon, Merlot, Cabernet
Franc, Malbec and Petit Verdot. These
five red grapes are the components
of a classic Bordeaux blend.

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The Cabernet Sauvignon grape is a
small berry with a thick skin and a high
pip to pulp ratio. This in turn creates
a wine high in color, tannin and extract.

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Carménère produces wines with good, plummy fruit,
like Merlot, and firm structure, similar to Cabernet
Sauvignon. The grape kicks in a heady dose of pepper and
spice, which helps distinguish it from other varietals.

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Cooler climates like New Zealand and Chablis lead to crisp,
acid-prone wines, while warmer climates like southern
California and Australia foster riper grapes that create
heavier wine leaning towards tropical fruit flavors.

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Good Chenin Blancs are delightful
wines, versatile with a wide range of
food depending on their sweetness level.

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Malbec produces dark, full-bodied,
delicious wines with velvety texture. It is
also used in small amounts in Bordeaux
blends to add color and tannin.

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Merlot from mountain areas are usually more Cabernet
like, with stronger structure and tannins; while Merlot
from valley floor areas and clay-based soils are opulent,
with velvety textures, often approachable when young.

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Moscato is used to create light, fizzy
wines ranging from dry to sweet.

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Both varietals are flavorful, but wine
named 
Pinot Gris typically provides more
body and rounder fruits, while Pinot
Grigio gives lighter-bodied, citrus fruits.

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Many may wax poetic about this grape, the reason being
that Pinot Noir produces an amazing contradiction in
wine – something so delicate and subtle, yet powerful
and mesmerizing.

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Rhône blends are a wonderful combination
of rustic and ripe – showing their flavors
and delicious character upon release.

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The whites blends of the Rhône are usually rich in
fruit flavors and aromatics. Three of the primary
grapes, Viognier, Roussanne and Marsanne,
are intense on aromatics & texture.

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Riesling has an extremely high level of acidity. That
acidity is matched by the intensity of the grape’s
floral and fruit aromas. A number of descriptors
are associated with Riesling due to its tendency
to adopt the characteristics of where it is grown.

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Sangiovese is a slow-growing, late-
ripening grape. It has high acidity
and a thin skin, which makes it
difficult to master.

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Sauvignon Blanc is a deliciously crisp
varietal, ranging in flavors from grassy
to fruity to oaky, depending on where
it’s grown and how it’s produced.

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Like many world-popular grapes, Syrah (also known as Shiraz) can
differ in style depending on the climate, region and winemaking
techniques. Typical aromas and flavors from most Syrah-based
wines include pepper, blackberry and leather or smoke.

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Tempranillo features flavors of red fruits like
sweet strawberries and tart cherries, backed by
a rustic edge. The combination of the tart fruit
and tannins make this wine very food friendly.

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Zinfandel stands out with its very berry
intensity and exotic spice notes. In some,
jammy fruit will dominate; in others, it’s
the spice that wows the palate.

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