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Body/Type

• Light Bodied (3)
  

  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 (1)
  

  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 (2)
  

  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.

Style

• Traditional (2)

  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 (4)

  Off-Dry

  With a bit of grape sugar left after fermentation, these food-friendly wines, sparkling or still, contain a touch of sweetness.

Price

• $ - Under $15 (1)
• $$ - $15-25 (2)
• $$$ - $25-40 (2)
• $$$$ - Over $40 (1)

Region

• Mosel (3)
• Nahe (2)
• Rheingau (1)

Other

• Organic (2)