Wine Guide

Different Wine
Types Explained.

Wine Guide

Enjoy all the wine
wine types


Wine, an alcoholic beverage,
is made of fermented fruit
juices, such as grapes,
apples, or berries.

Wine has been around
since about 4500 B.C.

Tasting Wine

The tongue senses different
tastes at different spots
of the tongue.

Sweetness is detected on
the tip of the tongue,
bitterness to the rear.

Saltiness is detected on
the front sides of the
tongue, as is acidity
sour tastes.

The recommended practice
is to first to use your
sense of smell, then
swallow a small mouth
full directly, then allow
a bit of wine to sit in
the mouth, as you swirl it
around the tongue and

Blended Wine

Blended wines are blended
from different grape
varieties of the same

Vintage wine is one made
from grapes grown in the
same year.

In the United States, if
the wine is vintage, it
must contain 95 persent
of the grapes
harvested that year.

If the wine is not country
labeled, its percentage
only has to be 85 person.

Top Production

Wine top production countries
are, in this order, Italy,
France, Spain, United States,
Argentina, China, South
Africa, Australia, Germany,
and Chile.

Health Benefits

Recent studies have shown
that people who drink a glass
or two of wine per day are 25
percent less likely to develop
health problems, like coronary
disease or fatal heart attacks.

Wine consumption also has
been shown to promote good

Wine has also been shown
to help keep the pounds off.

Red Wines

Merlot, pronounced
(Mare-Low), is the most
widely grown red
grape in France.

The wine has a delightful
flavor of plums, red currant
and mint.

The Merlot grape is a dark
fruit that produces wines
rich in colors.
The grape ripens early,
because of the thin skin.

Merlot wine goes well with
cheeses, salads, chocolates,
Italian-style red sauced
pasta, tomato-based dishes,
and dinners of beef, or

The wine is served at room
temperature, cooling tends
to adversely affect the

Merlot wine is bottled in
high-shouldered bottles
for appearance.

Merlot wine stores best
between 55 and 65 degrees

Store the wine in a dark
area, on its side to keep
the cork wet.

This prevents any air from
entering and oxidizing the

Store where it is free of
vibration and drastic
changes of temperature.

Allow a day to warm
to room temperature
before serving.

European Merlots tend
to be earthier and complex,
while American Merlot
tends on the fruity, and
simple side.

All wines need to be stored
free of light, and dampness.

Do not store wine along
side any food capable of
If the food rots, the wine
can produce mold also.

Wines store best between
40 degrees F and 55
degrees Fahrenheit.

Humidity is best between
60 and 70, anything over
80 can ruin a wine.


Deep colored robust,
with herbal overtones.

Taste has zesty flavors of
black berry, raspberry,
anise, and is much
dependent on the ripeness
of the grape.

Alcohol content can exceed
15 percent.

Served with of tomato
sauce dishes, grilled meats,
and barbecued meats.


Rich full bodied wine,
with concentrated flavors.

Have aromas and flavors
of wild blackberry, plum,
with peppery flavors.

There is hints of licorice,
bitter chocolate, and

Served with steak, stews,
beef, and wild game.

Best served no warmer
than 65 degrees Fahrenheit.

Cabernet Sauvignon

Full-bodied, with tastes of
rich currant, and green bell
pepper flavors.

Hints of mint, black cherries,
plum and black currant
being the dominate.

High alcohol levels.

Served with red meats,
but not with spicy foods.

Pinot Noir

Light bodied, with a velvety
texture, flavors of sweet red
berries, plums, cherries,
strawberry, and tomatoes.

Hints of tea-leaf and damp

There is an aroma of
blackberry and ripe

It has a spiciness,
somewhat like cinnamon,
sassafras, or mint.

Lighter than Chardonnay
wines, but high in alcohol

Served with chicken
and pork.

White Wines


Full bodied, crisp, and
spicy, with strong aromas
of flowery bouquet.

Fruity flavored, with aroma of
rose, peach, and all spice.
Hints of mango, and spices
like nutmeg, and cloves.

Served with spicy curry
dishes, sauerkraut, pork,
Chinese, Mexican, and
Asian dishes.

Serve at 50 degrees
Fahrenheit (10C).


Crisp, refreshing, slightly
sweet with an steely acidity

Produced with variations
between dry to sweet,
and light to full bodied.

Has aromatics of apple,
peach, and pear.
Hints of honey, floral,
and spice.

Served with fish, chicken,
and pork.

Served best at 47 degrees
Fahrenheit , slightly warmer
than the fridge.


Crisp dry wine, with flavors of
citrus, lemon, and grapefruit,
with hints of oak, butter,
melon and vanilla.

Served with fish and chicken.

Best served at 48 degrees

Sauvignon Blanc

Lighter than Chardonnay
Sauvignon Blanc.

Flavored with herbal
varieties, with hints of
bell peppers and freshly
mowed grass.

Flavors are melon, mango,
black current, sour green
fruits, apple, pear, and

Served with sea foods,
poultry, and salads.

Served best between 50
and 55 degrees Fahrenheit.

Balance of a Wine


Acidity is part of the
tartness that is critical for


Fruit concentration that
gives it the wine a fruity


Adds weight to the wine,
the correct percentage
makes a good wine.


Tannin causes the dry
sensation of a wine.


Residual sugar left over
from the fermentation,
the drier the wine,
the less sugar.

New Discoveries

New strains of yeast are being
developed that produce fewer
amines, chemicals in red wine
and Chardonnay that produce
off flavors that can trigger
headaches, hypertension, and

Look forward to better wines.
These ML01 wines are already
on the store shelf.


Check the label to make
sure you are getting the
wine from the country stated
on the bottle, many different
wines are bought by some
producers, mixed, bottled,
and sold with their label
on the bottle.


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