Beaujolais (boh-zhoh-lay): A
light, fruity red wine from the Beaujolais region in southern Burgundy.
Bordeaux (bore-doh): A
region of southwestern France and home to what many consider some of the world’s
greatest wines. Bordeaux wines are usually a blend of grapes including cabernet
sauvignon, merlot, cabernet franc. (See also claret and meritage.)
Burgundy (ber-gun-dee): Many
consider France’s Burgundy region to be the home of the world’s
best wines, and the Burgundy versus Bordeaux thing is a big catfight among wine
snobs. White Burgundies usually come from chardonnay grapes and red Burgundies
from pinot noir. Inexpensive American wines labeled “Burgundy”
are fakes.
cabernet sauvignon (ca-ber-nay
soh-vin-yon): Considered one of
the “noble” red wine grapes because of its high quality, “cab”
is usually dark and full-bodied.
Chablis (sha-blee):
White wine made from chardonnay grapes in the Chablis
region of northern Burgundy, France. Any wine labeled Chablis that doesn’t
actually come from Chablis is not a true Chablis.
Champagne (sham-pain): Sparkling
or bubbly wine made in the Champagne region of France. Other types of bubbly
include cava (Spain), prosecco (Italy), spumante (Italy), and sekt (Germany).
Most others are just sparkling wine.
chardonnay (shar-doh-nay): The
world’s most-produced white wine. Robust and highly versatile, this
grape can pick up all kinds of flavors. In general, French chardonnays, such as
Chablis, have a simpler taste, while California-style “chards”
are full of fruit and oak.
Chateauneuf-du-Pape
(sha-toh-noof-doo-pop): Literally
“new castle of the Pope” (it’s a medieval thing),
Chateauneuf-du-Pape wines are usually made from a blend of grapes and can be
either red or white. Considered quite fine (Ernest Hemingway was a big fan), they
can be identified by the papal coat of arms on the bottle.
Chianti (kee-ahn-tee):
A dry red wine from Tuscany, in northern Italy, made from sangiovese and
other grapes.
claret (clar-ette, not
clar-ay): A peculiar term used in England for red Bordeaux wines or wines
in the same style. It comes from a misunderstanding that stems back to the
Middle Ages. Don’t ask.
Cotes-du-Rhone (coat-doo-roan): Red
and white wines made from the French Cotes-du-Rhone region made from a
blend of varietals.
gewurztraminer (gah-vert-strah-mee-ner): A
white
grape grown in Alsace, Germany; New York; and on the west coast of the U.S. “Gewurz”
wines tend toward the sweet and fruity end of the spectrum.
meritage (like “heritage”
but with an “m”): A
term used to distinguish wines made in the style of Bordeaux blends outside the
Bordeaux region. They’re basically clarets made in the U.S.,
Australia, or South Africa.
merlot (mer-loh): The
ever-popular red grape, second only to cabernet. Merlot varies from medium- to
full-bodied and can sometimes be mistaken for cab.
pinot blanc
(French: pee-noh blahnk), pinot grigio (Italian:
pee-noh gree-zhee-oh): A white grape that
produces a dry, full-bodied white wine.
pinot noir(pee-noh
nwar): A
red grape originally from the Burgundy region of France but now grown in
California, Oregon, and elsewhere. It can make highly complex
wines, often described as earthy and velvety.
Pouilly-Fuisse (poo-yee
fwee-say): A white Burgundy made
from chardonnay grapes.
riesling
(reez-ling): A German white
grape from the Rhine and Mosel regions that makes a slightly sweet, somewhat
acidic wine.
Rioja (ree-oh-ha): Blended
red, white, or rose wines made in Spain’s Rioja region.
rose (roh-zay): Pink
wine made from red grapes, with the skins left in just long enough to tint the
juice. There are many good roses, but steer clear of white zinfandel, white shiraz,
or blush wines. They’re strictly for rookies.
sauvignon blanc (soh-vin-yon
blahnk): A white grape from
the Loire and Bordeaux regions of France. Now grown just about everywhere, it
makes a light, refreshing wine.
shiraz (shih-raz): Syrah
from Australia or South Africa.
syrah (sir-ah): A
red grape from the Rhone region of France, often used in Chateauneuf-du-Pape wines. Now grown all over the world,
syrah is a popular varietal on its own.
zinfandel (just
as it is spelled): California’s special
wine, noted for its raisin and jam flavors. Initially believed to be an indigenous
grape, DNA sourcing has shown it to be identical to grapes grown in Italy and
Eastern Europe. The California climate renders these wines unique, which just
goes to show that region can trump varietal in wine-making.