||Carbonated sparkling wine most commonly made from chardonnay and pinot noir grapes.
||Apple, ginger, honeydew, toast, pear, almond
||Light sweet wine (less acidic than other dessert wines.)
||Orange, grape, peach, apricot
||Light sweet wine.
||Floral, citrus and nectar (apple, pear, lemon)
||Crisp flavors made from the main grape used in both champagne and white burgundies.
||Figs, peach, hazelnuts, honey, spice, pineapple, banana, mango
||This thin skin grape produces complex tangy flavors.
||Berries (black berries and red berries), grass, spices, cranberry, red currant
||Ranges from light to full-bodied wine with a slight spicy grape.
||Cherry, plum, chocolate, raspberry, strawberry.
||Rich bold tannic (acidic) wines sometimes referred to as “cabs.”
||Melon, spicy cherry, peppery, smoky
||Full-bodied wine, especially California Zinfandels
||Chocolate, spicy, smoky, roasted black fruit, raisin
||Big flavored wines, lush and exotic.
||Spice, pepper, smoke, black cherry, blackberry, fig
||Fortified wine with up to 40 grape varieties.
||Nut, caramel, toffee, anise