Some Wine Notes


Types of Red Wines:

Syrah or Shiraz
  1. Grown: Rhone, Australia, California, Washington State, South Africa
  2. Pairings: Heavy and fatty, intense, smoky or spicy food
  3. Like: Beef, tuna, steak, sausage, venison, duck, mushrooms, cheese
  4. If you’re cooking: barbecue, grill, stew, roast
  5. You may smell: black pepper, smoke, jam, mushroom, leather
  6. Will taste: more tannins, well balanced, a bit sweet, moderately acidic

Zinfandel
  1. Grown: California
  2. Pairings: Medium to heavy, fatty, intense, smokey, or spicy food
  3. Like: Chicken, pork, sweet barbecue, beef, duck, lamb, pasta, bell peppers, pizza, spicy
  4. If you’re cooking: Barbecue, grill, stew, roast
  5. You may smell: jam, blackberry, clove
  6. Will taste: more alcohol, good balance, still strong tannins but less than Syrah, less sweet, less acidic

Cabernet Sauvignon
  1. Grown: almost everywhere but mainly Bordeaux and California
  2. Parings: Heavy and fatty, or bitter food
  3. Like: Steak, beef, game, lamb, smokey meat, cheese, duck, burgers
  4. If you’re cooking: grill, smoke, braise, stew
  5. You may smell: blackcurrant, cedar, thyme, jam, blackberry
  6. Will Taste: more alcohol and tannins, medium bitter and acidic

Malbec
  1. Grown: Argentina,Cahors, Bordeaux, some California
  2. Parings: Food of medium to full weight and intensity
  3. Like: Beef, steak, lamb, pizza, sausage
  4. If you’re cooking: stew, barbecue, grill, roast
  5. You may smell: blackberry chocolate, truffle, toast, cedar
  6. Will Taste: Less alcohol and tannins, more bitterness and acidity

Merlot
  1. Grown: Bordeaux, California, Washington State, Chile
  2. Parings: Food of medium body and intensity
  3. Like: Chicken, duck, pork, mushrooms, cheese, turkey, veal
  4. If you’re cooking: Bake, roast, grill, braise
  5. You may smell: prune, cherry, raspberry, thyme, tobacco
  6. Will Taste: more balance less bitter than all of the others listed, a bit more acidic
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