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Wine Classifications

Wine Classifications. “Old World”. “New World”. Names Production Perception. Fortified Wine. Finished Wine + Grape Based Spirit (Brandy). CABERNET SAUVIGNON  (Red ) [ cab-er-NAY SO-vin-yon]. Bordeaux, US, Australia, Tuscany, South Africa, California, Chile, Argentina, New Zealand

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Wine Classifications

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  1. Wine Classifications • “Old World” • “New World” • Names • Production • Perception

  2. Fortified Wine Finished Wine + Grape Based Spirit (Brandy)

  3. CABERNET SAUVIGNON (Red)[cab-er-NAY SO-vin-yon] • Bordeaux, US, Australia, Tuscany, South Africa, California, Chile, Argentina, New Zealand • Most popular red wine • Lots of tannins • Full body • Flavors: currant, plum, black cherry and spice

  4. MALBEC (Red) [MAHL-beck] • Argentina, Bordeaux, US • Acidic • High tannins

  5. MERLOT (Red) [mur-LO] • Bordeaux, US, Italy, Provence, California, Australia, South Africa, Argentina, Switzerland • High alcohol content • Light • Full Body • Flavors: Currant, chocolate and cherry

  6. PINOT NOIR (Red) [PEE-no NWA] • Burgundy, Champagne, Alsace, California, California, Australia, South Africa, Germany. • Flavors: black cherry, spice, raspberry, strawberry, cranberry, roses and currant

  7. SYRAH or SHIRAZ (Red) [sih-RAH or shih-RAHZ] • Rhone Valley, Australia, US, South America, Australia, California, Argentina, Switzerland. • Powerful wine • Flavors: pepper, spice, black cherry, tar, leather, smoke and roasted nut flavors

  8. ZINFANDEL (Red) [ZIHN-fan-dell] • Only California • Blend • Mild tannins • Flavors: spicy pepper, raspberry, cherry, wild berry and plum and cherry flavors

  9. RIESLING (White) [REES-ling] • Germany, Aslace, Austria • Sweet wines • High acidity • Flavors: floral, citrus, peach, green apples, orange and lime, honey

  10. SAUVIGNON BLANC (White) [SO-vin-yon BLAHNK] • Loire, Graves, Bordeaux, New Zealand, France • Crisp, fresh, dry • High acidity • Flavors: Freshly cut grass, gooseberries, asparagus or green beans

  11. SÉMILLON (White) [SEM-ih-yon] • Graves, Australia, South Africa, California, Washington • Dry or Sweet • Flavor: fig, pear, tobacco, grass, lemon, toast and honey

  12. PINOT GRIS or PINOT GRIGIO (White) [PEE-no GREE or GREE-zho] • Burgundy , Loire, Italy • Dry, Acidity • Flavor: grass, lemon, fruity

  13. Chardonnay (White) {SHAR-doe-nay] • California, France, Champagne, Chablis • Dry character defined greatly by oak • Flavor: depends greatly on how matured

  14. GEWüRZTRAMINER (White) [geh-VERTS-trah-mee-ner] • Alsace, France, Eastern Europe, New Zealand, Washington • Sweet • High Acidity • Flavor: spicy, floral, lychees, ginger, cinnamon, roses

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