Juice Varietal Descriptions
Alicante – a light bodied wine with hints of tannin, astringency, and acidity. A wine that is not overpowering with flavor characteristics. It is best when consumed while young. It has a beautiful, rich “brick red” color.
Amarone – “the great bitter”-a dry Italian wine. This full-bodied wine is very ripe, raisin, and has very little acid. This ruby purple wine will not disappoint any dry wine lover, especially with its unique flavors of licorice, tobacco, and fig.
Barbera – the vivid hue of red which characterizes full fruity flavors. This wine has a minimal amount of tannins which means it will not be astringent. Taste perception can vary from fresh cherry to a plumy boldness. If aged, this wine can have a touch of spiciness.
Bardolino – a dry, soft, delicate Italian wine that exemplifies a bitter aftertaste. It has a delightful fruity aroma. Fun Fact: In the 1800s, Bardolino must be fermented in waterproof holes in the ground which were covered by stone slabs.
Barolo – has a profound red color and is thick and complex with flavor. Barolo can have tasting notes of roses, fruits, oak, and licorice.
Beaujolais – A dry French wine that is fruity, fresh, simple, and light bodied. It has a high acidity and not tannic nor astringent. It is best when consumed young.
Brunello – A large grape variation of Sangiovese. It was the first wine in Italy to be recognized as having “high status.” It has a high acidity and a light body.
Cabernet Franc – pronounced character, soft but distinct tannins and deep color, ages well. Usually blended with other grapes to produce a light to medium bodied wine. Fruitier than Cabernet Sauvignon.
Cabernet Merlot – Flavors of black current and cherry, the Merlot blend smooths it. A full bodied wine and its pungent flavors linger on the palate.
Cabernet Sauvignon – rich, intense wine that has aromas of deep berry fruits and flowers. Has a smooth lingering finish.
Carmenere – a deep colored full-bodied, dry and fruity red wine. Aromas of spice, jam, raspberry and dark chocolate with flavors of tobacco and fig.
Chardonnay – tasting notes of apples, pears, lemons, peaches and grapes. Terroir has a significant influence on this variety’s chemistry and flavors.
Chateau Neuf de Pape – Full bodied with powerful character. Offers hints of chocolate, cocoa, and smoke.
Chianti – Very young tasting. It has the fruity fresh appeal of Beaujolais and is usually a Sangiovese grape blend.
Carmenere – deep full bodied, dry and fruity. Aromas of spice, jam, raspberry and dark chocolate. Hint of tobacco and fig.
Dolcetto – “little sweet one.” Traditional styles are light purple in color with low tannins, cherry, raspberry, jammy flavors with hints of spice.
Frascati – Italian white wine which can be either dry or sweet. Has a citrus, floral flavor and striking acidity.
Gewurztraminer – One of Germany’s best known varieties its name translates to “spice.” It is naturally high in sugar and well balanced in acidity. Typically off-dry with aromas of roses, passion fruit and floral notes.
Grenache – Most widely planted red grape variety in the world. This wine is spicy, berry-flavored and soft on the palate. Neither astringent nor tannic. It is mostly used as a blending grape because of its high yield and success in warm climates.
Lambrusco – An Italian wine known for its natural effervescence. A sweet medium bodied wine that has berry tasting notes and a high acidity.
Liebfraumilch – A semi-sweet German white wine. The name means “beloved lady’s milk.” It is a classic medium to dry wine with a pleasant fruity and floral flavor.
Malbec – Makes a dry spicy wine. Powerful character with blackberry, plum, red pepper, sweet cherry, spice licorice, and deep bittersweet notes, almost like unsweetened chocolate or espresso.
Malvasia/Melavasia (Red, Blanc or Nera) – Typically a delicate, sweet wine with high alcohol content.
Meritage – A blend of Cabernet Sauvignon with other red varieties to make a unique and palatably pleasing table wine.
Merlot – softer and fruitier than Cabernet Sauvignon but has many similar characteristics to it. It has black cherry, currant, cedar, and green olive tasting notes.
Montepulciano – hearty and acidic. It has dark fruity flavors and surprising hints of cocoa, chocolate, and caramel.
Muscat, Muscato, Muscatel Alejandria – has a sweet, floral aroma. Due to the high level of sugar it is commonly used for sweeter style wines. However, it can be used to make a wine with high alcohol.
Nebbiolo – a full flavored wine with well-balanced, high levels of acidity and tannins. Its aroma is memorable with roses and tar. • Palomino: A Spanish grape used to make sherry. The grape is typically very low in acid and oxidizes easily.
Petit Syrah/Petit Sirah – Its blackberry and spice aromas make a robust wine with a dark inky color. Makes a well-balanced wine and can be described with scented flavors of carnations and violets.
Pinot Grigio – A soft, gently perfumed white with hints of honey nut to spicy musk. One of the most popular whites.
Pinot Noir – aromas resembling black currant. Sweet fruitiness and low tannins. Aging brings out a spicy and smoky flavor. Its flavors are reminiscent of sweet red berries, plums, tomatoes, cherries and occasionally have a notable earthy or woody flavor-depending on growing conditions (terroir).
Riesling – A very aromatic grape variety that displays a flowery perfume. Usually makes a semi-sweet or dry wine. Fruit flavors may range from peach, green apple and citrus. It is a very “terroir specific” wine (influenced by its place of origin).
Ruby Cabernet – a full red color. It is big bodied with flavors of black currants, cherries and raspberries. It is a cross between Cabernet Sauvignon and Carignan.
Sangiovese – ruby red in color has a luscious red cherry character with hints of violets.
Sauvignon Blanc – light to medium-bodied dry wine that develops an herbaceous bouquet & spicy taste.
Shiraz – a blend of blackberry, spice and chocolate notes. Considered to make top quality wines.
Syrah – A dark, rich color and has a ripeness that delivers a full zesty finish. • Thompson Seedless: a grape used to make sweet table wines. Has a greenish white color.
Valdespena – dark and fruity, similar to Zinfandel.
Valpolicella – Made from three grape varieties: Corvina Veronese, Rondinella, and Molinara. This wine is a light, fragrant table wine known for its sour cherry flavor.
Verdicchio – Very rich in body and texture and has a lot of character. It is high in acidity, has flavors of green apple, lime and has an almond finish.
Vermentino – Full bodied with scents of citrus, leaves, and nuts. Can be high in acid.
Vino de Casa – house red select blend.
Viognier – intense fruitiness but shows a dry and aromatic finish.
White Merlot – Merlot grapes that are not macerated which results in a white or blush wine. Maceration is contact with the grape skin, which contact extracts color.
Zinfandel – a deep red, spicy, peppery wine with a hint of fruit flavors of berries or dark cherries.
Zinfandel Royal – deep red in color like an old vine Zinfandel.
Tannin(ic) – Usually produced from the seeds of the grape (seed is 60% tannin)
Astringent – Caused by tannin in the wine. It causes the dry characteristic sensed when drinking wine.
Terroir – Considered the flavor-ant influence by land on grapes. Mainly soil and weather determine a specific yield of grape.
Effervescence – The natural fizz/carbonation in wine. Effervescence can be caused by trapped gases from fermentation or the variety of grape used.