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Body/Type

• Light Bodied (2)
  

  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.

• Sparkling (1)
  

  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.

Style

• Traditional (1)

  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 (1)

  Off-Dry

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

Price

• $$ - $15-25 (2)
• $$$ - $25-40 (1)

Grape

• Muller Thurgau (1)
• Pinot Blanc (1)
• Riesling (2)

Vintage

• 2006 (1)
• 2010 (1)