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Chardonnay: Medium to full-bodied, rich, more complex
Pinot Grigio: Light to medium–bodied, crisp and dry
Sauvignon Blanc: Light, herbal, crisp
Riesling: Floral, fruity, ranging from dry to very sweet
Cabernet Sauvignon: Full-bodied, drier, more complex
Merlot: Supple, smoother, less tannic
Zinfandel: Fruity, light to medium-bodied
Pinot Noir: Floral, fruity, ranging from dry to very sweet
Shiraz/Syrah: Full-bodied, dense and tannic
Champagne: A dry sparkling wine from France; under U.S. labeling law, a semi-generic term for sparkling wines
Sparkling Wines: Range from sweet (Spumante) to semi-sweet (Extra-Dry) to dry (Brut)
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Major Wine Styles
New WorldIn general, the United States and other wine-producing countries in the Western and Southern Hemispheres produce fruit-forward, easy drinking wines that are labeled by predominant grape varietal.
Old WorldIn Europe, it is common practice to blend two or more grape varieties, resulting in earthier, subtler wines that are at their best with food. Old-world wines are typically labeled by region rather than varietal.
Suggested Wine Serving Temperatures
Red Wines Light-bodied reds (Beaujolais, Pinot Noir, Barbera, Light Chianti): 55-62°F Full-bodied reds (Cabernet, Merlot, Zinfandel): 62-68°F Most other red wines: 54-58°F
White Wines Light Chardonnay, Riesling, Soave, Sauvignon Blanc: 48-53°F Viognier, White Burgundy, full-bodied Chardonnay, Semillon: 54-58°F
Champagne/Sparkling All sparkling wine (Champagne, Cava, etc.): 45-50°F
Dessert Wines Sauternes, Riesling Beerenauslese, Eiswein: 51-61°F Port, Madeira, Sherry: 62-65°F