Wine School

White Wines

Pinot Gris/Pinot Grigio

Straw colored, light bodied, dry, crisp, pears, peaches & green apples.

Food Pairings: seafood pastas, antipasto, spicy- curried flavors, figs & goat cheese, tuna, turkey, melon

Sauvignon Blanc

(Sancerre & Pouilly-Fume) light colored, herbal aromas- fresh grass, bell peppers, mineral with bright citrus fruits; lemon, lime, grapefruit, pineapple & melon.

Food Pairings: veal, chicken, white fish, sweeter shell fish, pasta & rice, pestos, vegetables, goat cheese, herbs such as basil, oregano, fennel, garlic


(Chablis, Pouilly-Fuisse, Meursault, Macon, Puligny-Montrachet) various golden hues, dry, smooth- medium to full bodied, apples, pears, figs, tangerine, lemon, tropical fruits (warmer climate) toasted oak aromas & flavors- vanilla, spicy, buttery

Food Pairings: pork, chicken, salmon, lobster, potatoes, couscous, corn, squash, peaches, mangos, cheeses- brie, fontina, Asiago, white sauces, nuts, caramelized onions, Dijon


Highly aromatic, floral-fruity-spicy, Alsace- dry, Others- dry to off-dry, high acidity, tangerine, white peaches, apricots, papaya & litchi, Gewurztraminers are spicy, clove, nutmeg & white pepper, both are very mineral, think wet chalk and stones

Food Pairings: ham, pork, sausage, smoked salmon/salmon, peppers, sweet potatoes, cheese- muenster, camembert, goat cheese, spicy- cilantro, ginger, curry


(Condrieu) very aromatic & perfume, smooth & silky, peaches, apricots, melons, all-spice and pepper, tropical fruits & honey, full bodied

Food Pairings: very aromatic, similar foods to mirror flavors, sweet shell-fish, curried dishes, full flavored cheeses and creamy/buttery dishes & sauces

Red Wines

Pinot Noir

A ruby red wine with cherries, berries, coffee and earthy flavors.

Food Parings: medium to full-bodied foods with moderately robust flavors: Lamb, grilled red meats, roast chicken, duck, pork, salmon, hearty pastas with tomato sauce. Basic, oregano, garlic, tomato sauces, mushroom sauces, etc.


(Pomerol, Saint-Emilion) dry, sweet fruit, lower acidity, smooth, lower tannins, red & black fruits, raspberry, cherry, blackberries, plums, cinnamon, toasted oak, herbal aromas, chocolate

Food Parings: easy food paring, chocolate, chicken, pork, duck, beef, veal, lentils, mushrooms, eggplant, bell peppers,

Cabernet Sauvignon

(Medoc, Pauillac, Saint-Julien, Margaux, Graves) Classic wine, dry, medium to full bodied, strong tannins (from thick grape skins) red & black fruits- cherry, raspberry, black cherry, blueberry, cassis, toasted oak, cedar, mint & herbal, complex dried fruits in older wines

Food Pairings: beef, lamb, dark meats, eggplant, spinach, strong cheeses- cheddar, provolone, blue cheese, parmesan, gouda, gravy, rosemary-sage-thyme, black pepper


Dry with sweet fruits, medium tannins, red fruits- strawberry, jammy, raspberry, spicy, various styles ranging from elegant to big & chewy

Food Pairings: American food, burgers, steak, ribs, pastas, tomatoes, cheeses- aged, strong, blue cheese, spices, chocolate


(St. Joseph, Gigondas, Cote Rotie, Cothes-du-Rhone) dry, smooth, medium to full bodied, red & black fruits, spicy white pepper, meaty- bacon, pancetta, smoky

Food Pairings: think comfort winter foods, steak, burgers, bacon, lamb, duck, anything roasted, mushrooms, olives, eggplant, cheeses- parmesan, percorino, smoked gouda, herbs de Provence, plums, dates