Wine

Under Construction

I recently got interested in upstanding the ins and outs of wine after my brother gave me some bottles of cabernet sauvignon from Lewelling Vineyards. My Great Great Great Grandfather John Lewelling started the vineyard in 1865. It was a highly rated wine and I figured I ought to learn how to treat it right. So I started updating a wine page I created in 2009.

A cousin Kathy from the other side of my family who worked for Joseph Phelps, one of the top wineries in California, for 30 years says this about understanding wine,
"As you probably know, most anything to do with wine is both an art and a science, and you can spend a lifetime studying it and never reach the end of what there is to learn"

The best wine I've ever had was Joseph Phelps Insignia, which Kathy shared with a Sierra Club Group in 2000.
It was wine of the year in 2002 and goes for $300-$400 per bottle in 2023.

I graduated from the University of California at Davis and always kicked myself for not taking "Introduction to Viticulture and Enology" from the top grape growing and wine making research department in the country.

See More about Lewellings

Common Wines at PLCB Wine and Spirits Stores

USA RED DESCRIPTION TASTE SERVING TEMPERATURE *

Cabernet Sauvignon Medium to full-bodied. Can have great concentration and depth. Tend to be tannic in their youth. Dry Room
(59-64 Degrees)

Merlot Medium to fairly full-bodied. Lighter, softer tannins than cabernets, more accessible when young. Similar aromas and flavors, can be herbaceous. Dry Room

Pinot Noir Generally light to medium-bodied. Known for their elegance rather than power. At their best, aromatic with a touch of spice. Dry Room

Syrah/Shiraz Medium to full-bodied. Can be tannic with earthy, spicy and dark fruit flavors and aromas. Dry Room

Zinfandel A grape almost unique to California. Varies greatly according to winemaker's style...from light to heavy-bodied, from tannic and concentrated to easy drinking and fruity, and from table wines to dessert wines. Dry Room

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FRANCE RED DESCRIPTION TASTE SERVING TEMPERATURE

Beaujolais Light-bodied. Made from Gamay grapes. Preferred for its fruity aroma and taste. Should be drunk young. Dry Slightly Chilled
(50-55 Degrees)

Bordeaux Medium to full-bodied. Made mainly from Cabernet Sauvignon and Merlot grapes. Astringent in youth, can have great complexity and life. Ages well. Dry Room

Burgundy Made from the Pinot Noir grape. Medium to full-bodied with an aromatic bouquet and earthy flavors. Dry Room

Rhone Some of the most robust of the French wines. Very full-bodied, tannic, intense and fruity. Tend to have a purplish cast when young. Made primarily from Mourvedre, Grenache and Syrah blends. Dry Room
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ITALY RED DESCRIPTION TASTE SERVING TEMPERATURE

Bardolino Dry, pale, light-bodied Veronese reds. A blend of Corvina, Rondinella and Molinara. Fruity and fresh. Should be drunk young. Dry Room

Barolo Dry, very robust, heavy-bodied and tannic wines that need to be aged in order to soften out. Made from the Nebbiolo grape. One of the greatest of the Italian reds. Dry Room

Chianti Dry medium to full-bodied. Fruity and slightly acidic. Made primarily from the Sangiovese grape. Riserva level receives three years of aging. Dry Room

Lambrusco Dry, light, slightly effervescent, soft and fruity. Semi-dry Room to slightly chilled

Primitivo Italian grape related to American Zinfandel. Medium-bodied with plum flavors. Dry Room

Valpolicella Veronese red. Modern blends employ mostly Corvina and Rondinella. Light and fruity with a slight bitterness. A touch heavier-bodied than Bardolino. Should be consumed young. Dry Room
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AUSTRALIA RED DESCRIPTION TASTE SERVING TEMPERATURE

Shiraz Light to full-bodied. Often blended with Grenache and Cabernet Sauvignon. Those from Barossa can be very robust and tannic. Dry
Room

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S. AMERICA RED
DESCRIPTION TASTE SERVING TEMPERATURE

Carménère Single varietal wine from Chile. Medium-bodied with pretty red fruit and a sweet spiciness. Dry Room

Malbec Argentina's signature grape. Medium to full-bodied with dark fruit, tobacco and earthy notes. Dry
Room

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S. AFRICA RED
DESCRIPTION TASTE SERVING TEMPERATURE

Pinotage South Africa's signature variety. A cross between Pinot Noir and Cinsault. Can be light to medium-bodied, and is generally fruity and acidic. Dry
Room to slightly chilled

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SPAIN RED
DESCRIPTION TASTE SERVING TEMPERATURE

Garnacha Medium to full-bodied with wild berry, leather and earth flavors. Dry Room

Tempranillo Medium to full-bodied, these wines can also have a pronounced acidity. Flavors of black cherries, black berries and tobacco. Dry
Room

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USA WHITE
DESCRIPTION TASTE SERVING TEMPERATURE

Chardonnay This grape produces wine with an apple aroma. Light to medium in body. Often a wine of depth and character. Dry Chilled
(43-50 degrees, slightly warmer for more complex wines.)

Chenin Blanc Light, fruity. Produced in both a dry and semi-dry style. Crisp, clean, and simple. Semi-dry Chilled

Sauvignon Blanc Slightly grassy aroma. Light to medium body. Usually some degree of complexity. Dry Chilled

Riesling This grape produces distinctive fruity, delicate wines. Peachy or apricot aroma. Late harvest styles tend to have honey-like character. Semi-dry to sweet Chilled

Gewurztraminer Light to medium-bodied with spicy notes and delicate fruit flavors. "Gewźrz" means spice in German. Semi-dry to sweet
Chilled

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FRANCE WHITE DESCRIPTION TASTE SERVING TEMPERATURE

Alsace Light to medium-bodied fruit filled whites made from Riesling, Gewurztraminer, Pinot Blanc and Pinot Gris. Semi-dry to dry Chilled

Bordeaux Light-bodied pleasant and soft. Tend to have a slightly herbal aroma and light flavors. Sauvignon Blanc, Semillon and Muscadelle are the allowed grapes. Dry Chilled

Burgundy Chardonnay-based, medium-bodied, complex and longer lived than most whites. Considered by many to be the world's finest whites. Dry Chilled

Champagne Light to medium-bodied sparkling wines made from a blend of Chardonnay, Pinot Meunier and Pinot Noir. Dry Chilled

Loire This region covers a variety of light to medium-bodied wines. From very dry Melon and Sauvignon Blanc-based wines to off-dry Chenin Blanc-based wines. Dry to semi-dry Chilled
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GERMANY WHITE DESCRIPTION TASTE SERVING TEMPERATURE

Mosel Light, flowery, delicate. Among the world's finest when made from the Riesling grape. May have a slight spritz when young. Semi-dry to sweet Chilled

Rhine A touch fuller-bodied, broader and softer than Mosels. Those made from Riesling can have great character and complexity, especially in the late-harvest levels. Semi-dry to sweet Chilled
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ITALY WHITE
DESCRIPTION TASTE SERVING TEMPERATURE

Frascati Lightest in color and body of all Italian wines. Very delicate, soft and smooth. Produced from Malvasia, Trebbiano and other light grapes. Dry Chilled

Orvieto Produced from Trebbiano, Verdello, Grechetto and Malvasia grapes. Made in two styles: Abboccato(semi-sweet) and Secco(dry). Fruity, light and neutral in aroma. Dry to semi-dry Chilled

Moscato d'Asti Slightly sparkling light-bodied wines featuring soft fruit flavors and aromas. Aperitif or dessert wine. Semi-dry Chilled

Pinot Grigio Light-bodied with floral aromas. Fruity, yet dry with a crisp finish. Produced in many regions. Dry Chilled

Soave Produced from Garganega and Trebbiano grapes. Light fragrance and light in body. Best are labeled "Classico." Semi-dry Chilled

Trebbiano Straw yellow, light-bodied with a faint aroma. Rather neutral taste with a hint of bitter almond. Produced in many regions. Dry
Chilled

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NEW ZEALAND WHITE DESCRIPTION TASTE SERVING TEMPERATURE

Sauvignon Blanc Light to medium-bodied, epitomized by tropical fruit flavors and bold, grassy notes. Dry Chilled
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FOOD and WINE AFFINITY

Drink the wine you enjoy with the food you enjoy.

Beef
Barbera, Barolo, Burgundy, Cabernet Sauvignon, Tempranillo, Pinot Noir

Cheese Dishes
Cabernet Sauvignon, Pinot Noir, Riesling... very ripe cheese hides the flavor of wine...serve fine wines with mild cheese

Chicken
Chablis, Chardonnay, Chenin Blanc, Riesling, Loire, Sauvignon Blanc

Clams
Chablis, Chardonnay

Crab
Chablis, non-vintage Champagne

Duck, Goose
Barbera, Cabernet Sauvignon, Merlot, Pinot Noir, Rhone, RosŽ, Zinfandel

Fish
Chardonnay, Chenin Blanc, Riesling, Sauvignon Blanc, Alsace White

Ham
RosŽ, Gewurztraminer, Zinfandel, Beaujolais

Hamburger
Cabernet Sauvignon, Merlot, Pinot Noir, Chianti, Zinfandel

Lamb
Chianti, Pinot Noir, Rhone, Zinfandel, Tempranillo

Liver
Beaujolais, Merlot, Rhone, Zinfandel

Lobster
Chardonnay, Gewurztraminer, Riesling

Omelettes
Chenin Blanc, Riesling, RosŽ

Oysters
Chablis, Chardonnay, Muscadet, Sauvignon Blanc

Pasta with red sauce Barbera, Barolo, Chianti, Zinfandel

Pheasant
Cabernet Sauvignon, Tempranillo, Riesling, Pinot Noir, Rhone

Pizza
Almost everything

Pork
Zinfandel, Chenin Blanc, Alsace White

Quiche
Sauvignon Blanc, or a young Red according to ingredients

Scallops
Chablis, Chardonnay, Sauvignon Blanc

Shrimp
Sauvignon Blanc, Chardonnay, Gewurztraminer

Turkey
Chenin Blanc, Riesling, Loire, Sauvignon Blanc

Veal
Cabernet Sauvignon, Pinot Noir, Zinfandel, Chardonnay, Riesling

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Visit A Matter of Taste to find out more about specific wine regions and grape varietals.

Quality:
Budget Investing/collecting: There are people who have large wine cellers and purchase wines that age well, so they can sell them for a profit.
At Best Wine To Collect: 10 Investment-Grade Bottles To Buy in 2022 they list wines in 2 categorises,
Budget, Blue-Chip & Rare Bottles
ranging from,
2013 Domaine Leroy Chambertin Grand Cru, Cote de Nuits, France ($19,603)
to 2019 Domaine Huet Vouvray 'Le Mont' Sec, Loire, France ($42).

There are 3 basic things affecting Quality:

Climate and Weather: Vintage (Year of growth) plays the biggest role in regions with the most variable climates.
See Vintage Chard California/Cabernet/Napa
Wines From Predictable Climates: Regions with consistent, sunny, grape-growing weather conditions show the least amount of vintage variation year in and year out. Wines from many warm weather regions including Central Spain, Portugal, Argentina, Australia, California and Southern Italy, tend to produce wines with a more consistent style year in and out.
Growing Practices: Vine care (pruning etc), Harvesting (Time, manual vs mechanical picking)
Production Practices: Inputs such as sulfur dioxide and processing enzymes, levels of alcohol, pH, total acidity, residual sugar, among other specs are carefully managed/manipulated. Oak barrel aging, oxygen managent.
See Understanding Wine Quality |JJ Buckley
Wine Appreciation: Connoisseurship or snobbery? | World of Fine Wine in 2023 says
"The popular press has seen a surge of recent articles detailing how easily wine experts are fooled and connoisseurs misled. "
My cousin who worked for Joseph Phelps, one of the top wineries in California, for 30 years says this about "wine experts",
"The *real* wine geeks are the sommeliers who can taste a wine blind, identify the varietal, know what winery it came from, and often even the specific vineyard if it wasn't a blend and is from a top producer. You might want to add to your website the requirements for becoming a professional sommelier, just for fun and to show how high the bar goes. There aren't very many who pass the test. I just looked it up and it said "There are 273 professionals worldwide who have received the title of Master Sommelier since it was established in 1969." That's quite an elite club!"
Wine Serving tips (wine - food pairing) at:
FurlongsLiquor.com and Quarterly Review of Wines (QRW.com)
See also: Wine Serving
BestWineSites.com

Wine Ratings:
Wine Spectator
Classic Wines
Top 100 Wine sites
Links:
See also Wine Glasses
Wine Storage
Wine, Wine Gifts | Wine.com
www.wine-searcher.com
Wine Spectator
eRobertParker.com: A Glossary of Wine Terms
vinology.com: Wine Phrase Glossary and Definitions
The Elements of Wine Tasting | WineCare.com
Wine 101: A Sensory User's Manual

last updated 25 Jan 2009

Common Wines at PLCB Wine and Spirits Stores
USA RED	DESCRIPTION	TASTE	SERVING TEMPERATURE *
Cabernet Sauvignon	Medium to full-bodied. Can have great concentration and depth. Tend to be tannic in their youth.	Dry	Room (59-64 Degrees)
Merlot	Medium to fairly full-bodied. Lighter, softer tannins than cabernets, more accessible when young. Similar aromas and flavors, can be herbaceous.	Dry	Room
Pinot Noir	Generally light to medium-bodied. Known for their elegance rather than power. At their best, aromatic with a touch of spice.	Dry	Room
Syrah/Shiraz	Medium to full-bodied. Can be tannic with earthy, spicy and dark fruit flavors and aromas.	Dry	Room
Zinfandel	A grape almost unique to California. Varies greatly according to winemaker's style...from light to heavy-bodied, from tannic and concentrated to easy drinking and fruity, and from table wines to dessert wines.	Dry	Room Back to Top
FRANCE RED	DESCRIPTION	TASTE	SERVING TEMPERATURE
Beaujolais	Light-bodied. Made from Gamay grapes. Preferred for its fruity aroma and taste. Should be drunk young.	Dry	Slightly Chilled (50-55 Degrees)
Bordeaux	Medium to full-bodied. Made mainly from Cabernet Sauvignon and Merlot grapes. Astringent in youth, can have great complexity and life. Ages well.	Dry	Room
Burgundy	Made from the Pinot Noir grape. Medium to full-bodied with an aromatic bouquet and earthy flavors.	Dry	Room
Rhone	Some of the most robust of the French wines. Very full-bodied, tannic, intense and fruity. Tend to have a purplish cast when young. Made primarily from Mourvedre, Grenache and Syrah blends.	Dry	Room Back to Top
ITALY RED	DESCRIPTION	TASTE	SERVING TEMPERATURE
Bardolino	Dry, pale, light-bodied Veronese reds. A blend of Corvina, Rondinella and Molinara. Fruity and fresh. Should be drunk young.	Dry	Room
Barolo	Dry, very robust, heavy-bodied and tannic wines that need to be aged in order to soften out. Made from the Nebbiolo grape. One of the greatest of the Italian reds.	Dry	Room
Chianti	Dry medium to full-bodied. Fruity and slightly acidic. Made primarily from the Sangiovese grape. Riserva level receives three years of aging.	Dry	Room
Lambrusco	Dry, light, slightly effervescent, soft and fruity.	Semi-dry	Room to slightly chilled
Primitivo	Italian grape related to American Zinfandel. Medium-bodied with plum flavors.	Dry	Room
Valpolicella	Veronese red. Modern blends employ mostly Corvina and Rondinella. Light and fruity with a slight bitterness. A touch heavier-bodied than Bardolino. Should be consumed young.	Dry	Room Back to Top
AUSTRALIA RED	DESCRIPTION	TASTE	SERVING TEMPERATURE
Shiraz	Light to full-bodied. Often blended with Grenache and Cabernet Sauvignon. Those from Barossa can be very robust and tannic.	Dry	Room Back to Top
S. AMERICA RED	DESCRIPTION	TASTE	SERVING TEMPERATURE
Carménère	Single varietal wine from Chile. Medium-bodied with pretty red fruit and a sweet spiciness.	Dry	Room
Malbec	Argentina's signature grape. Medium to full-bodied with dark fruit, tobacco and earthy notes.	Dry	Room Back to Top
S. AFRICA RED	DESCRIPTION	TASTE	SERVING TEMPERATURE
Pinotage	South Africa's signature variety. A cross between Pinot Noir and Cinsault. Can be light to medium-bodied, and is generally fruity and acidic.	Dry	Room to slightly chilled Back to Top
SPAIN RED	DESCRIPTION	TASTE	SERVING TEMPERATURE
Garnacha	Medium to full-bodied with wild berry, leather and earth flavors.	Dry	Room
Tempranillo	Medium to full-bodied, these wines can also have a pronounced acidity. Flavors of black cherries, black berries and tobacco.	Dry	Room Back to Top
USA WHITE	DESCRIPTION	TASTE	SERVING TEMPERATURE
Chardonnay	This grape produces wine with an apple aroma. Light to medium in body. Often a wine of depth and character.	Dry	Chilled (43-50 degrees, slightly warmer for more complex wines.)
Chenin Blanc	Light, fruity. Produced in both a dry and semi-dry style. Crisp, clean, and simple.	Semi-dry	Chilled
Sauvignon Blanc	Slightly grassy aroma. Light to medium body. Usually some degree of complexity.	Dry	Chilled
Riesling	This grape produces distinctive fruity, delicate wines. Peachy or apricot aroma. Late harvest styles tend to have honey-like character.	Semi-dry to sweet	Chilled
Gewurztraminer	Light to medium-bodied with spicy notes and delicate fruit flavors. "Gewźrz" means spice in German.	Semi-dry to sweet	Chilled Back to Top
FRANCE WHITE	DESCRIPTION	TASTE	SERVING TEMPERATURE
Alsace	Light to medium-bodied fruit filled whites made from Riesling, Gewurztraminer, Pinot Blanc and Pinot Gris.	Semi-dry to dry	Chilled
Bordeaux	Light-bodied pleasant and soft. Tend to have a slightly herbal aroma and light flavors. Sauvignon Blanc, Semillon and Muscadelle are the allowed grapes.	Dry	Chilled
Burgundy	Chardonnay-based, medium-bodied, complex and longer lived than most whites. Considered by many to be the world's finest whites.	Dry	Chilled
Champagne	Light to medium-bodied sparkling wines made from a blend of Chardonnay, Pinot Meunier and Pinot Noir.	Dry	Chilled
Loire	This region covers a variety of light to medium-bodied wines. From very dry Melon and Sauvignon Blanc-based wines to off-dry Chenin Blanc-based wines.	Dry to semi-dry	Chilled Back to Top
GERMANY WHITE	DESCRIPTION	TASTE	SERVING TEMPERATURE
Mosel	Light, flowery, delicate. Among the world's finest when made from the Riesling grape. May have a slight spritz when young.	Semi-dry to sweet	Chilled
Rhine	A touch fuller-bodied, broader and softer than Mosels. Those made from Riesling can have great character and complexity, especially in the late-harvest levels.	Semi-dry to sweet	Chilled Back to Top
ITALY WHITE	DESCRIPTION	TASTE	SERVING TEMPERATURE
Frascati	Lightest in color and body of all Italian wines. Very delicate, soft and smooth. Produced from Malvasia, Trebbiano and other light grapes.	Dry	Chilled
Orvieto	Produced from Trebbiano, Verdello, Grechetto and Malvasia grapes. Made in two styles: Abboccato(semi-sweet) and Secco(dry). Fruity, light and neutral in aroma.	Dry to semi-dry	Chilled
Moscato d'Asti	Slightly sparkling light-bodied wines featuring soft fruit flavors and aromas. Aperitif or dessert wine.	Semi-dry	Chilled
Pinot Grigio	Light-bodied with floral aromas. Fruity, yet dry with a crisp finish. Produced in many regions.	Dry	Chilled
Soave	Produced from Garganega and Trebbiano grapes. Light fragrance and light in body. Best are labeled "Classico."	Semi-dry	Chilled
Trebbiano	Straw yellow, light-bodied with a faint aroma. Rather neutral taste with a hint of bitter almond. Produced in many regions.	Dry	Chilled Back to Top
NEW ZEALAND WHITE	DESCRIPTION	TASTE	SERVING TEMPERATURE
Sauvignon Blanc	Light to medium-bodied, epitomized by tropical fruit flavors and bold, grassy notes.	Dry	Chilled Back to Top

FOOD and WINE AFFINITY
Drink the wine you enjoy with the food you enjoy.
Beef	Barbera, Barolo, Burgundy, Cabernet Sauvignon, Tempranillo, Pinot Noir
Cheese Dishes	Cabernet Sauvignon, Pinot Noir, Riesling... very ripe cheese hides the flavor of wine...serve fine wines with mild cheese
Chicken	Chablis, Chardonnay, Chenin Blanc, Riesling, Loire, Sauvignon Blanc
Clams	Chablis, Chardonnay
Crab	Chablis, non-vintage Champagne
Duck, Goose	Barbera, Cabernet Sauvignon, Merlot, Pinot Noir, Rhone, RosŽ, Zinfandel
Fish	Chardonnay, Chenin Blanc, Riesling, Sauvignon Blanc, Alsace White
Ham	RosŽ, Gewurztraminer, Zinfandel, Beaujolais
Hamburger	Cabernet Sauvignon, Merlot, Pinot Noir, Chianti, Zinfandel
Lamb	Chianti, Pinot Noir, Rhone, Zinfandel, Tempranillo
Liver	Beaujolais, Merlot, Rhone, Zinfandel
Lobster	Chardonnay, Gewurztraminer, Riesling
Omelettes	Chenin Blanc, Riesling, RosŽ
Oysters	Chablis, Chardonnay, Muscadet, Sauvignon Blanc
Pasta with red sauce	Barbera, Barolo, Chianti, Zinfandel
Pheasant	Cabernet Sauvignon, Tempranillo, Riesling, Pinot Noir, Rhone
Pizza	Almost everything
Pork	Zinfandel, Chenin Blanc, Alsace White
Quiche	Sauvignon Blanc, or a young Red according to ingredients
Scallops	Chablis, Chardonnay, Sauvignon Blanc
Shrimp	Sauvignon Blanc, Chardonnay, Gewurztraminer
Turkey	Chenin Blanc, Riesling, Loire, Sauvignon Blanc
Veal	Cabernet Sauvignon, Pinot Noir, Zinfandel, Chardonnay, Riesling
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