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Wines made from red grapes, from ruby to deep purple, rust and brick red.
Wines made from white wine grapes, from water white to deep canary yellow.
Wines made in the classic rosé fashion, from light salmon and pink to bright red.
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.
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.
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.
Decadently sweet, these late harvest, and other naturally sweet wines, can be paired with desserts…or can BE the dessert.
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.
With a bit of grape sugar left after fermentation, these food-friendly wines, sparkling or still, contain a touch of sweetness.
Whether from residual or supplemented sugar, these wines are viscous and sweet.