Local Tastings: Princeton or Westfield

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Red (158)
Red
Wines made from red grapes, from ruby to deep purple, rust and brick red.
White (124)
White
Wines made from white wine grapes, from water white to deep canary yellow.
Rose (12)
Rosé
Wines made in the classic rosé fashion, from light salmon and pink to bright red.

Light Bodied (65)
Light Bodied
Light and crisp, often with higher acidity, these wines, whether red, white or rosé, pair well with vegetables, seafood and lighter meats.

Acidity – malic, lactic and other naturally occurring acids in grapes which serve to balance the sweet and fruit flavors in a wine, also lending to the age-ability of a wine.
Medium Bodied (87)
Medium Bodied
Often considered to be the most flexible and food-friendly wines, these wines, due to their fuller flavors, lower acidity and softer textures, also drink well by the glass.

Acidity – malic, lactic and other naturally occurring acids in grapes which serve to balance the sweet and fruit flavors in a wine, also lending to the age-ability of a wine.
Full Bodied (102)
Full Bodied
These wines, made from thicker-skinned, riper grapes, are often aged in oak, adding depth and complexity. These wines standup well to rich, intensely flavored foods.
Sparkling (16)
Sparkling
Bone dry to juicy sweet, these Champagnes, Proseccos and other bubblies are not just for celebratory toasts, but are great as starters or accompaniments to a meal.
Sweet (10)
Sweet
Decadently sweet, these late harvest, and other naturally sweet wines, can be paired with desserts…or can BE the dessert.
Fortified (14)
Fortified
These wines have grape spirits added back to increase their alcohol content and intensify their flavors. Find Port, Sherry, Madeira and others here. Light to full-bodied, dry to sweet, red, white and tawny.

Modern (113)
Modern
Wines that accentuate the characteristics of the grapes; clean and pure. Great by the glass…and with food.
Traditional (170)
Traditional
Wines that accentuate the characteristics of the soil and terroir; complex, minerally in the whites and earthy in the reds, these wines are often considered the best “food wines”

Terroir – the combined effects of environment and winemaking technique that, when practiced consistently over the years, create a signature style of a particular region or wine type.
Off-Dry (5)
Sweet (3)
Sweet
Whether from residual or supplemented sugar, these wines are viscous and sweet.

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