Cabernet Sauvignon is the king of the red wine grape varieties. It is extremely versatile and is capable of producing wines which can age for over 50 years. Cabernet Sauvignon flourishes in the gravely soils of the Left Bank of Bordeaux and grows particularly well in California's Napa Valley. Cabernet offers wonderful flavors consisting of blackcurrant, blackberry, chocolate, tar and leather. The beauty of this resilient red wine grape is the many different styles of wine it is capable of yielding. From the fresh, easy drinking, fruit forward styles to the intensely big, dense and complex wines with ample tannins. It should be served at room temperature and pairs beautifully with full flavored meats, game meats and hearty cheese.

CHARDONNAY
(Shar Doe Nay)

Chardonnay is the world's most popular white wine grape. It is grown in virtually every wine-producing region. This versatile and resilient grape produces a variety of wine styles depending upon the winemaker and region in which it is grown. Chardonnay, in general produces wines that are dry to medium dry, with pear, apple, tropical or citrus fruit flavors. When little to no oak aging occurs, Chardonnay tends to be more crisp and fresh. With extensive oak aging, they become creamy and buttery with vanilla, spice and oak flavors. Chardonnay at its best is elegant and majestically rich with layers of complexity and flavors. It is an excellent choice with poultry, veal, creamy pastas and vegetables.

CHENIN BLANC
(Shen IN Blonk)

This interesting white grape is capable of producing a broad range of wines from the light, crisp and dry style produced in Washington State and California to the great honey-like wines of the Loire Valley in France. Most famous for the off-dry to sweet white wines of Vouvray, Chenin Blanc is well received by those looking for an alternative to White Zinfandel or Riesling. Chenin Blanc boasts aromas and fruit flavors of melon, pear, and peach with a lovely crispness. This versatile white pairs beautifully with fresh fruit and light hors d'oeuvres.

GEWURZTRAMINER
(Geh VIRTS Trah MEE Ner)

Gewurztraminer literally translates into "spicy grape". This opulent vhite variety is irresistibly perfumed and filled with loads of exotic, spicy fruit flavors, including lychee nuts, citrus and peach. Gewurztraminer is most known for the astonishing wines it produces in Alsace. These wines range from the crisp, fruity and dry style to the lavish, honeyed sweet styles found in the Vendange Tardive or late harvest wines. California and Washington State also produce excellent examples of Gewurztraminer, ranging from the semi-sweet to sweet style. Gewurztraminer is excellent with spicy food, Asian cuisine or your Thanksgiving feast.

MERLOT
(Mair LO)

Merlot is currently the world's most popular red wine. Originally used as a blending grape in Bordeaux to soften Cabernet Sauvignon, Merlot has captured the attention of the everyday wine consumer because of its fresh, ripe fruit appeal. Merlot offers red fruit components such as cherry, plum and currants with hints of cedar prominent with oak aging. Merlot dominates the Right Bank communes of Saint Emilion and Pomerol where the wines are refined and elegant with loads of complexity. It is capable of producing wines that are full-bodied and tannic, but most wine producing areas focus on the friendly, soft and fruit-forward style. Serve at room temperature with lamb, duck, veal and cheese

PINOT GRIS
(Pee-no-Gree)

Pinot Gris is finding hospitable new homes in Oregon and California. It makes a full-bodied dry white wine with a fruity aroma and intensely fruity flavor, with the substance and weight of Chardonnay, but usually without the addition of oak. Serve slightly chilled with richly prepared seafood, chicken, or white (veal, pork) or smoked (sausages, pate') meat.

PINOT NOIR
(PEE No Nwarh)

Wines made with Pinot Noir are known for their elegance and refinement. They often possess an exotic bouquet along with a velvety, mouth filling texture. Pinot Noir exhibits flavors of ripe red fruit, cherry, chocolate, toast and spices. Most famous in Burgundy, where it is only grape permitted in producing the famous red wines of the Cote d'Or, Pinot Noir thrives in cooler climates. Other fine, well-structured examples of Pinot Noir can be found in Oregon's Willamette Valley, California's Carneros and Russian River Valleys and parts of New Zealand. Generally low in tannins, Pinot Noir pairs beautifully with salmon, turkey, pork and cheese.

RIESLING
(REEZ Ling)

Riesling is one of the noble grape varieties and is capable of producing a variety of extraordinary white wine styles. Reisling is most known for the sweeter style German wine it produces. These wines contain alluring floral bouquets and are filled with peach, honey and apricot fruit flavors. The much-touted Riesling produced in Alsace offers the same aromas and fruit flavors but is produced in a drier style and is famous for its food pairing capability. California and Washington State also produce high quality Riesling. Most of this fresh wines are made in a sweeter style and is a great alternative to White Zinfandel.

SAUVIGNON BLANC/FUME BLANC
(So Vin YAWN Blonk/ FOO May Blonc)

This dry white grape offers distinctive flavors of citrus fruit, melon, fig, herb and sometimes grassiness. Sauvignon Blanc can also offer vanilla and creamy flavors when introduced to oak. Typically light, crisp and full of fruit, Sauvignon Blanc thrives as the white wine of Bordeaux and is used to produce the delicious Pouilly-Fume' and Sancerre of the Loire Valley. It has also proven extremely successful in California, New Zealand and Chile. In the 1960's, Robert Mondavi coined the name Fume' Blanc to increase its popularity in the United States. Today, Fume' Blanc has become more of a stylistic reference to Sauvignon Blanc which have been oak aged. Serve this white wine with shellfish and seafood.

SYRAH / SHIRAZ

Syrah is widely planted around the world, although it seems to flourish in Australia, Washington State and in the Rhone Valley of France. This resilient grape is relatively easy to grow and produces wines from the easy-drinking, fresh style to the intense, full-bodied and highly concentrated style. The traditional flavors of Syrah include dense red and dark berry, violet, tar, pepper and spice. The most popular form of Syrah is produced in Australia, where it is known as Shiraz. Most consumers are not aware that Syrah dominates the Northern Rhone, producing the renowned Hermitage, Saint-Joseph and Crozes-Hermitage. Syrah is best served at room temperature with full-flavored meats, game stews and cheese.

VIOGNIER
(Vee-own-yay)

Viognier has recently increased in popularity among consumers. Most known as the principle white grape variety in the Northern Rhone, Viognier is capable of producing extraordinary wines with peachy and musky aromas. On the palate, there are dry, luscious flavors of tree fruit, nuttiness and undertones of spice. At its best, it is lush and rich with amazing complexity and a wonderful alternative to Chardonnay. Viognier is also used for blending in Southern Rhone and does very well in Washington State when introduced to a minimal amount of oak. Try a chilled Viognier today with your roasted pork or poultry dishes.

ZINFANDEL
(Zin Fan DELL)

Zinfandel, the progeny of Italy's Primitivo grape, is one of America's most widely planted red grape varieties. This exuberant red wine is capable of producing top quality red wines which can rival Cabernet Sauvignon. It offers an array of flavors including black and red fruit, spice, pepper, tar, and licorice. Zinfandel is produced in three distinct styles. The first is the fresh and fruity, easy-drinking style which offers charm and balance with light tannins, followed by the medium-bodied, fuller flavored Zinfandels with noticeable spiciness and ripe tannins. This is followed by the big, concentrated and powerful style with intense fruit and unbelievable richness. Zinfandels are best at room temperature with beef, lamb, burgers and ribs