We aren’t just another wine club - we provide our club members with everyday wines along with a daily blog full of great wine information. Our articles are full of wine news, pairing suggestions, restaurant reviews, and party tips designed to help wine buyers ranging from complete novices to experienced drinkers looking for the next best bottle. Sure, we want you to purchase a membership to The South Beach Wine Club, but we also want you to stop by every day to see what's on our minds. And once you're here, we hope you comment on what you read.

The club is designed for those who like to enjoy wine every day and those who know that wine helps make a party great - no matter what size! But who has time to make that extra trip after work to the wine store, trolling through endless bottles of wine? You should spend your time enjoying the wine, so we pick great bottles at great prices for you. No more guess work!

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What’s outside is your key to what’s inside a bottle of wine. The labels tell you essentials like the producer, the grape type, alcohol content, growing region and more.

Why is a wine’s place of origin so important? It starts with the French concept of terroir. Literally the French word for soil, terroir (tehr-WAHR) refers not only to the type of soil in which grapevines grow, but other factors that can influence the character of the grapes, including climate, wind and altitude. Those products made outside of name-protected regions may be of high quality, too, but they will not be the same as those that hail from within a name-protected region. That’s why, by law, such products must be called something else – sparkling wine rather than Champagne, and Meritage rather than Bordeaux.

The French started their Appellation d’Origine Controlee (AOC) system in 1935. The system has evolved over the years, and now wine with an AOC designation must meet strict criteria for seven categories that include everything from the patch of land on which the grapes are grown to the maximum yield of grapes per crop. Since 1979, all wines under consideration for AOC status must be approved by a tasting panel. Other countries have followed suit. In 1978, America launched the American Viticultural Area (AVA) system. Unlike France, America’s system is limited to geography, but it ensures, among other things, that a bottle labeled Napa Valley Cabernet Sauvignon is made predominantly from grapes grown in Napa Valley. There are now more than 200 recognized AVAs in the country.

When it comes to wine, the tricky thing with the AOC/AVA system is that an appellation can also be carved up into many sub-appellations. For example, in France, wine can be from Bordeaux in general, or from one of its sub-regions, such as Pomerol, St. Emilion, Graves or Medoc. In America, a region such as Napa Valley also has its sub-regions, including Oakville, Stags Leap, and Yountville. Wines within a designated region are likely to share basic characteristics. After trying several, you can decide whether or not it’s worth your while to sample more wines within that region.

For example, perhaps you have been disappointed by Pinot Grigio, but a friend serves you one that exhibits a depth and finesse you’ve never before enjoyed in this wine. Grab that bottle and take a really close look. Try a few more Pinot Grigios from that region, and if you like them, you’ll know that’s generally a style of Pinot Grigio you’ll enjoy. Another example would be to try a variety of Cabernet Sauvignon including one from the general area of Sonoma, Napa Valley and another from a sub-region such as Rutherford or Oakville. Then, throw in a Cab-based wine from Bordeaux, perhaps from the Medoc and Graves appellations. You’ll then be able to get a better handle on what region produces the varietal in the style that best suits you.

There’s no need to memorize exactly what the designations on wine bottles mean. Simply know that if you spot them, they’re an authentic link to place and, in most cases, standards and tradition. From now on, start casting a keen eye to where your favorite sips come from. Soon, you’ll start developing a new appreciation for what goes into making the world’s great wines. Here is the cheat-sheet you’ll need:

•    AOC (Appellation d’Origine Controlee), sometimes abbreviated to AC: the French system of geographically based wine regulation. Literally, “Controlled Appellation of Origin,” this system ensures that wines labeled by a particular region are, in fact, grown and produced in that region. In France, a wine labeled with AOC must also follow other guidelines, such as the varieties of grapes in the wine, the minimum alcohol content and winemaking practices.

•    DOC (Denominazione di Origine Controllata): the Italian version of the French AOC system. DOCG is a second, higher designation for Italian wine, with even more demanding laws.

•    DO (Denominacion de Origen): the Spanish version of the AOC system. DOCa is a second, higher designation for Spanish wine.

•    DOC (Denominacao de Origem Controlada): the Portuguese version of the AOC system. Portugal was the first country to implement such a system, in 1756.

•    AVA (American Viticultural Area): an American system that controls the geographical names used on labels. Unlike the French AOC system, however, the AVA system does not regulate other matters, such as grapes used, alcohol content and winemaking practices.

When it comes to wine, there are many imitators, but only one France. Have your doubts? Then take a look at all of the different wine regions producing some of the best wines in the world. And as you consider all of the wine coming from all of the regions, keep in mind that they are all over France. It would be like saying that instead of the US looking to just the west coast for power-house wines, we could begin considering New York, Texas, and even Florida as prime wine producing regions. And we may get to that point…in another 20 years.

Alsace: Provocative and unique, Alsatian whites are the most significant and well known. Start with Riesling and Gewurztraminer. There are soft, pale red wines made from Pinot Noir, often produced as roses. Sparkling wines known as Cremant d’Alsace are also produced in this region.

Bordeaux: Bordeaux is justifiably famous for its dry reds, but sample the dry whites, too. Red Bordeaux varietals can include Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, and Merlot. The most popular white varietals are Semillon and Sauvignon Blanc. For dessert, sumptuously sweet Sauternes could be the ultimate.

Burgundy (Bourgogne): Red Burgundies, made from Pinot Noir, are among the world’s most cherished wines, but Chardonnay fans will thank themselves for giving white Burgundy and Chablis a go, as well. If you like fruity reds, you probably already admire Beaujolais and its constituent grape, Gamay.

Champagne: French Champagnes are among the most refined and luxurious sparkling wines in the world. They’re made exclusively from Chardonnay, Pinot Noir, and/or Pinot Meunier grapes.

Languedoc-Roussillon: In addition to the Corbieres and Minervois regions, explore the huge range of both reds and whites generally labeled Vin de Pays d’Oc. These wines are often identified by grape variety (Cabernet Sauvignon, Merlot, Syrah and Chardonnay are the ones to look for here), and many are underpriced.

Loire: Standard bearers for this important region are Sancerre and Pouilly Fume, both elegant dry whites made from Sauvignon Blanc. Vouvray is also a popular Chenin Blanc-based wine.

Rhone: The northern Rhone is admired for powerful reds – Cote Rotie, Hermitage, and Crozes-Hermitage, all showcasing Syrah. The south offers highly regarded, pricey Chateauneuf du Pape, a famous blend, as well as the easygoing red Cotes du Rhone, also a blend. Roses from Tavel are considered some of France’s finest. When choosing a Rhone, remember the three main red varietals are Syrah, Grenache, and Mourvedre.

In many articles I attempt to draw a parallel from Old World wines to New World Wines. I can suggest Pinot Noir from the Willamette Valley in Oregon, as opposed to Pinot Noir from the Burgundy region of France. I can suggest a Meritage from California instead of a Bordeaux. I could even suggest that lovers of Champagne try sparkling wines from New York State. But for all the different regions you’d have to visit to try amazing New World wine, you don’t have to go any further than France to try just about everything.

Cowboys and fine wine definitely go together. In Paso Robles, the Wild West of California wine, they especially do! Here you’ll find a spirited mix of ranches, outlaw lore and some killer wines for criminally good prices. And it goes without saying, Paso Robles reds pair excellently with summer barbecue feasts.

When referring to the region, remember that “Paso,” rhymes with “lasso.” How perfect for a region that’s held fast to its colorful western identity. In this area where ranches thrive aside vineyards, campfire talk could easily turn from talk of prize steers to praise for the region’s latest, greatest Petite Sirah. These days, Paso ranks as California’s fastest growing wine area, and one of its most diverse and innovative, as well. Over the past 10 years, the number of wineries stampeded from just 35 to almost 170. And Paso’s star-studded lineup of grape varietals numbers more than 40.

While most of California’s Central Coast sports a chilly climate, Paso takes the road less traveled with summer days that edge toward branding-iron heat. Yet, heat alone does not make fine wine. Paso keeps its cool with phenomenal 40 to 50 degree overnight temperature drops throughout the main growing season – the largest swing of any California wine region. This hot day/cool night two-step means that Paso’s grapes luxuriate on the vine for an exceptionally long time before picking. Grapes develop opulently distinctive flavors while maintaining plenty of crisp acidity.

Jesse James reportedly hid out in Paso Robles, relaxing his bones between robberies at the sulfur hot springs in town. Today, however, the good guys thrive: The Rhone Rangers. These dynamic winemakers seized the area’s potential for producing rich, satisfying wines from grapes traditionally grown in France’s Rhone region, notably Syrah, Viognier and Roussanne. In the past 10 years, the number of acres planted leapt from 100 to 2,200 as wine lovers everywhere began to discover the great wine coming out of Paso Robles.

Rhone varietals, however, are not the only cards on the table. Aficionados have adored the regions plush, satisfying Zinfandels for years. Cabernet Sauvignon claims top spot as the most widely planted in the region, helping to satisfy the world’s thirst for this ever-popular style. Keep your eye out for Petite Sirah as well – Paso winemakers pride themselves on their bright and lusciously fruity takes on this grape.

Best of all, while quality ranks consistently high, the area remains under the radar for many consumers. That means prices haven’t jumped into the ultra-premium territory claimed by regions such as Napa and Bordeaux. This calculates into Paso Robles equaling a great wine region to look in for every day wines.

Blended wines are hardly new. Bordeaux is traditionally anchored by Cabernet Sauvignon and Merlot. In Tuscany, Chianti is rarely 100 percent Sangiovese. France’s Chateuneuf du Pape can meld as many as 13 grapes. Consider the unassuming blend of Red Truck, a tangy, berry-rich California red that debuted with the 2002 vintage. Featuring six grapes of disparate origins (Syrah and Mourvedre from the Rhone, Cabernet Sauvignon and Cabernet Franc from Bordeaux, Pinot Noir from Burgundy, and the French hybrid Alicante Bouschet), Red Truck is a veritable kitchen-sink blend.

Similar examples of “splendid blendeds” have been cropping up with eyebrow-raising frequency over the past decade. They are emblematic of a growing trend toward creative, no-grapes-barred blending that is particularly evident in New World wine regions. Indeed, what sets these new-wave wines apart from traditional Old World blends is that the combination of grapes is not driven by agricultural practicality. Back in the day, if you will, the focus of European winemakers was rooted squarely in the vineyard, where producers first had to determine which varietals grew well in their particular soil and climate. Then, if several grapes could enhance one another when blended, so be it.

But in most New World regions, growing conditions are simply more hospitable, so more types of grapes grow well in the same general area. At the same time, modern technology has made the transportation of grapes and bulk wine much easier. Factor in the overload of Chardonnays, Cabernets, and Merlots fighting for shelf space and it’s no wonder that current-day vintners are trying new tricks with old grapes.

California isn’t the only hotbed of crossover blends. Australians stir up crisp whites from half Semillon, half Chardonnay and sturdy Shiraz-Cabs. Italian vintners have found new dancing partners for Sangiovese. But the trend of splendid blended wines is especially strong in California, where it can be seen as a natural step in the state’s rapid evolution. Beginning in the 1980s, California vintners began to imitate the European winemakers, even spawning the nicknames Meritage (for Bordeaux blends) and “Rhone rangers,” for wines using Rhone grape varietals. Imitation, however, has been shifting steadily to innovation, leading to the current upsurge in unorthodox blending.

The apparent laundry list of varietals on these new-wave blends can be misleading. Despite their diverse recipes, the taste profiles of many splendid blendeds priced under $15 are remarkably easygoing. By design, many are inherently fresh and fruity, with little of the earthiness commonly found in Old World wines, and with smooth textures that scream “Drink me now!” Higher-priced splendid blendeds (such as Opus One), however, will usually be rougher in texture, more obvious in structure (tannin and acidity) and more intense. Apply similar logic to creative white blends: lower-priced examples will be loaded with fruit, while pricier ones will deliver more body and complexity.

The bottom line is that for these blends you should expect the unexpected because the synergy of the varietals creates wines whose sum is greater than their parts.

Once known for world-class Merlot, Washington State’s wineries are taking on the world. This shouldn’t come as a surprise; after all, the state’s escalating wine industry is on about the same latitude as two of France’s most famed wine regions, Bordeaux and Burgundy.

The number of wineries in the state has increased by more than 400 percent in the past decade. Today, Washington boasts 460 wineries and 30,000-plus acres of vineyards, making it second in wine production in the U.S. only to California. Obviously something remarkable is going on here, and it’s happening fast.

After initially achieving prominence with wines made from Merlot, which many critics still consider to be the best in the country, award-winning wines have been made from the state’s Cabernet Sauvignon and Chardonnay. Old World-style blends of Merlot, Cabernet Sauvignon, and Cabernet Franc also became popular.

But now, Washington’s vintners are finding that less-common grape varieties are producing great wines due to the soil and climate of the state. Washington is blessed with lots of volcanic soil, which is resistant to the root pest called phylloxera that plagues vineyards in other regions. That makes it easy to try more demanding grape varieties. More important, a combination of generally warm days, cool nights, and adequate water lead to grapes with both good sugar content and acidity – essential for making well-balanced, quality wines.

Examples of the new varietals being planted include Sangiovese and Nebbiolo (the fathers of Chianti, and Barolo and Barbaresco, respectively, in Italy), Syrah (the signature red grape of the northern Rhone Valley in France) and Viognier (famous for the tropical fruit-flavored white wines of Condrieu in France).

Due to the near-ideal growing conditions of many areas in Washington, Riesling (the great grape of Germany) has found a second home here and is being used to make outstanding wines. Sauvignon Blanc and Semillon are making a good showing as well.

Yes, Washington State is playing in the “big-leagues” of wine making, and there is a lot of press to back up the assertion that WA wines are some of the best in the country. But despite the increase in notoriety, the price of Washington wine has not grown at the same rate as their quality.  The next time you are wandering about your local wine store, you may want to do a little comparison shopping, trying a Washington version of your favorite Italian red, or even a sweet Washington Riesling. These wines are kind of like potato chips…you can’t just have one.

With a bevy of aristocratic red wine labels such as Chateaux Mouton Rothschild, Latour and Lafite ringing in their ears, who could blame wine lovers for concluding that reds are the only serious wines Bordeaux has to offer? Thankfully, Bordeaux also offers millions of cases of distinguished, top-flight dry whites, along with one of the world’s most cherished sweet wines, Sauternes. And as though the area hadn’t been blessed enough already, Bordeaux also holds the famous brandy region of Cognac.

The most common white Bordeaux is a blend of Sauvignon Blanc and Semillon. Why a blend? In a word, balance. Sauvignon Blanc lends racy acidity and flamboyance; Semillon counters with body and depth. You’ll find that these whites mesh superbly with an ultra-wide range of dishes, and they go swimmingly with fresh fish and seafood. For the classiest Bordeaux whites, the region of Graves has the loftiest reputation – in particular, a sub-district of Graves called Pessac-Leognan. Also keep an eye out for Entre-Deux-Mers, an area that produces many wonderful white wines at modest prices.

Buttery sweet and decadent, top dessert wines from Sauternes and the neighboring Barsac region are examples of winemaking at its most fanatical. As an example, it can sometimes require the fruit of almost an entire grape vine to yield just one glass of wine. Despite such uncompromising standards, however, many good Sauternes wines are offered at affordable prices. Half-bottles are usually available, too, lowering the price of admission to attainable levels. Due to its slightly lower profile, sweet deals can sometimes be found in quite nice bottles of Barsac.

In addition to its world-famous reds and equally worthy whites, Bordeaux offers yet another prized sip to the world: Cognac. This prestigious wine-based brandy is named after a city north of Bordeaux, and is considered the finest brandy in the world. To attain its rock-solid dependability, Cognac is usually blended from grapes of different vintages. For good value, opt for Cognac with “V.S.” (very special) on the label. The youngest spirit in this blend will be at least 2 years old. “V.S.O.P” (very special/superior old pale) offers greater complexity in a blend of brandies no less than 4 years old. The ultimate in flavor and expressiveness comes at a corresponding price. The “X.O.” (extra old) and “Napoleon” designations contain no Cognac less than 6 years old, and often, brandies that are many decades old.

So the next time you’re wondering around the Bordeax section of your wine store, consider picking up a white along with your regular reds. Although the bottle may seem alien to you, the varietals inside are not. And of course, if you’re looking for something stronger, it may be time for you to begin getting into Cognac – or you can wait until the weather gets a little colder.

A wine-tasting party is a fun and creative way to broaden your wine knowledge. Uncork some bottles and invite your friends over for a night of fun, unforgettable swirls, smells and sips.  Engaging conversation will flow as you and your guests move from wine to wine – just make sure you have plenty of glasses!

When planning how many bottles to buy, a good formula to use is 5 glasses of wine per bottle.  If you pour a “tasting serving” you can bump the number of glasses per bottle up to 10.  You can assume that each guest will drink half a bottle of wine, but remember that you’re having a wine TASTING party and you want to have a little of many different bottles.  You can have an assortment of red and white wine varietals for a traditional approach, or choose different versions of a single varietal such as Merlot from different countries including Chile, California, France, Italy, and Australia.  You could even have a dessert wine tasting party, offering Port, Sherry, Late Harvest Riesling, Ice Wine, Sauterne, and Semillon.

As you sample each bottle, notice how the wine looks, smells and tastes. Is the color light and watery; is it deep and intense?  Did the palate offer bold fruit, or a subtle minerality? Was there any alcohol burn? Were the flavors ripe, juicy, or lush on the palate? Was the acidity balanced? Were the tannins bold or elegant?  Was the finish short or long? Discussing your reactions will enhance everyone’s wine vocabulary. To expand your ability to describe wine flavors, read the article on wine aromas and flavors; you may find something you haven’t been able to put your finger on.

In addition to wine, any good wine tasting party will have water and snacks on hand to nibble on between sips. Start with the perfect pairing that is cheese and wine, but you can also experiment by combining wine with dinner foods.  Impress your guests with a few simple pairing suggestions.

Offer cheeses with a range of textures and flavors in order to provide variety. Consider mixing cheeses from each milk source (cow, goat and sheep). For example, you could serve fresh goat cheese, creamy Brie (made from cow’s milk) and firm Manchego (made from sheep’s milk).  Pair wines and cheeses with matching flavors and mouth-feel. For example, link creamy-textured cheeses with heavy, dessert-type wines such as Sauterne or a Dolce because both wine and cheese will have a thick, rich feel on the tongue. Generally, tangy, fresh goat cheese tastes best with crisp white wine such as Chardonnay fermented in stainless steel, Sauvignon Blanc, Pinto Grigio, or even an Albarino.  Above all, remember that there’s nothing wrong with experimenting. Select your favorite wines and cheeses, and see what different combinations you prefer.

If you’re serving dinner foods at the wine tasting party, remember that heartier foods usually taste better with hearty, full-bodied wines. Pasta and red sauce would pair perfectly with different Italian reds such as a Chianti, Super Tuscan, Ripasso, and Barolo. White meats such as duck, chicken, or pork could be paired with multiple Chardonnay or Riesling from different regions and countries.  Steak or other red meat could be served with a variety of big reds such as Cabernet Sauvignon, Merlot, Malbec, Shiraz, Bordeaux, and Priorat. The tasting of new wines will introduce you and your guests to bottles that may be out of the drinking “comfort zone,” and may open new doors to new flavors.

To satisfy your sweet tooth, complement a multitude of desserts with an array of sweet wines. Pair an assortment of chocolate with Pedro Ximenez Sherry and Late Bottled Vintage Port.  Serve fruit tarts, creme brulee, mousse, and pastries with glasses of white dessert wine such as Eiswein, Late Harvest Riesling or Sauterne. Be sure to select a wine that is sweeter than the dessert so the wine isn’t overshadowed, and there’s a balance.

Whatever you decide to do, remember that the only bad pairings are the ones YOU don’t enjoy, so feel free to experiment to you heart’s content.

One difficulty I face as a blogger is making sure I connect to my audience. Getting my point across to a wide range of wine drinkers is a fun challenge, but a challenge none the less. Some people read the NY Times; others prefer USA Today. My goal is to make sure both groups, and the rest of us in between who read the Philadelphia Inquirer and Miami Herald, are happy too. To do this, I like to post informational pieces in between entertaining posts that discuss specific wine bottles, pairing suggestions, and all around wine rants. These informational posts are stored on the site, so that anyone reading an entertaining post can look up any term they don’t understand. I refer you to the Search Box on the left side of the page. And so, at the behest of my better half, I give you Wine Tasting Terminology.

Acidity – An essential component of wine providing tang that helps a wine’s flavors linger and provides a counterpoint to a wine’s fruit. Wines with notable acidity are often called crisp, lively or refreshing; however, balance is key—overly acidic wines can impart a sharp or sour impression, while too little acidity can leave a wine seeming soft or “flabby.” Acidity is usually more noticeable in dry whites than reds, although in both styles of wine, the acidity, along with tannin, is an important factor in longevity.

Aggressive – Very strong, often due to the wine’s levels of tannin or acid. Wines that are too aggressive seem harsh.

Astringent – Pucker power. Applies to red wines that are high in both acidity and tannin. A degree of astringency contributes “bite” and can help complement food; too much makes the wine bitter.

Backbone – Wines with good structure (tannin and acidity) are said to have a backbone.

Balance – Harmony. A wine is balanced when its key components—fruitiness/sweetness, acidity, tannin, and alcohol—are all apparent and in synch. In such a case, no single element dominates or sticks out.

Big – A descriptor for a wine that is high in alcohol, body, and flavor intensity.

Bitter – As much a textural sensation as a taste, a degree of bitterness comes from a wine’s tannin (too much = too bitter). However, wines that seem bitter sipped alone can seem less so when eating.

Body – Heft. Weight on the palate. Usually wines are gauged as full-bodied (akin to the body of whole milk), medium-bodied (think 2% milk) or light-bodied (think nonfat milk). Red wines tend to be fuller-bodied than whites. Fuller-bodied wines are also usually higher in alcohol.

Bouquet – Effectively interchangeable with aroma, but some tasters apply this term to secondary scents that develop as wine ages, as opposed to the fruity, primary aromas of young wine.

Brut – A French term used worldwide to indicate a dry sparkling wine. Sparklers labeled Brut are actually drier than those labeled Extra Dry.

Clean – Well-made, with no off smells or flavors.

Closed – When a wine’s aroma is surprisingly “tight” and un-giving, it’s closed. The term is likely to be used when comparing several wines of the same type, and one seems decidedly less aromatic than the others. A high-end wine is more likely to be closed, but it can “open up” as it is exposed to air.

Complexity – A complex wine offers interest on multiple levels. The aromas and flavors are plentiful and interesting; the wine’s structural elements (tannin, acidity) are evident and in balance; and there is layering and depth in general. Complexity is one of wine talk’s highest compliments.

Demi-Sec – Literally “partly dry.” Found on sparkling wines, Demi-sec indicates medium sweetness. Demi-Sec is sweeter than Extra Dry and Brut.

Depth – Real substance on the palate. A wine of depth has flavor intensity and/or complexity that lets you discover layers beyond a first impression.

Dry – Dry is not a flavor. Technically dry means that all or most of a wine’s sugar is gone, having been converted during fermentation to alcohol. The vast majority of table wines today are dry, though their degree of fruitiness may make them seem sweet.

Elegant – Delicate, graceful, and subtle – the opposite of big. Elegance is a positive term when applied to a wine that is also balanced. Elegant wines are often said to have finesse (as opposed to power) and refinement; commonly used to describe lighter-bodied French wines.

Extra Dry – A term used to describe sparkling wines that are not as dry as Brut, but not as sweet as Demi-Sec.

Extract – The concentration of fruit in a red wine is called extract, as in the fruit flavors that get extracted from the grape skins during the wine making process. Over-extracted wines may seem harsh.

Fat – A textural term for wines that are full-bodied and mouth filling; usually applied to rich whites or dessert wines.

Finish – The final taste left by a wine after you swallow (or spit). Also called aftertaste. Wines can be said to have a short, medium, or long finish; a long, balanced finish is a reliable indicator of quality.

Firm – Noticeably tannic and/or acidic; in a positive way. Firmness in general suggests age-ability, and is usually applied to reds. A wine that is too firm might be called hard.

Flabby – A negative term (unlike fat); flabby wines are soft and lacking acidity; the opposite of firm.

Fleshy – Soft, smooth texture indicating moderate tannins.

Fruit bomb – A cheeky term often applied to very ripe, bold wines of the New World (California in particular); white or red, fruit bombs offer an explosion of fruit.

Green – Too acidic or herbaceous, possibly deriving from under-ripe fruit or from the stems of grape clusters.

Hard – Tough with tannins. An extreme form of firm. Hard can also mean extremely high in acidity; either way, it’s not a compliment.

Heady – High in alcohol and/or aromatics. The burn on the nose when smelling.

Hollow – Lacking in mid-palate impression; a sense that little is happening between first taste and finish.

Hot – Negative term for unbalanced, high-alcohol wines that leave a burning sensation.

Lean – A wine whose palate is shy on fruit is said to be lean. This is not necessarily a bad thing, if the wine’s elements are balanced. The term is used most often for Old World wines, whose grapes generally start off less ripe coming in from the vineyard.

Legs – The drops of wine that slide down the sides of the glass after being swirled. Typical of rich reds and fortified and dessert wines, thick legs are a sign of viscosity and full body, but not necessarily quality.

Length – The amount of time a wine’s flavor lingers after it has been swallowed. Closely related to finish; a long palate impression and finish implies good quality.

Maderized – Showing signs of excess oxidation, including a brownish color and a strong, fortified, Madeira-like flavor.

Mature – Ready to drink. Usually used to refer to red wines that are expected to evolve over years; the majority of wines are mature when released.

Off-dry – Slightly sweet. Off-dry wines are usually white and have alcohol between 10-12%. White Zinfandel and many light German Rieslings are off-dry.

Oxidized – A big no-no. Wines that have been over-exposed to air may seem “tired” and flat (lacking acidity); browning and off flavors are also signs. An extremely oxidized wine will give the impression of vinegar.

Racy – Descriptor for a white wine with a pleasant amount of zing (due to acidity) that’s in balance with zippy fruit flavors.

Residual sugar – The amount of sugar remaining in a wine after fermentation. Dry wines have little or no residual sugar; dessert wines have a lot. Wines that have too much may too taste too sugary sweet, and not fruity sweet.

Robust – Relatively full-bodied and intense; usually refers to a red wine.

Round – Indicating a smooth wine with some depth; red or white.

Soft - Wines that are low in acid and tannin leave a smooth impression in the mouth.

Spritzy - A pleasant, light sparkling sensation sometimes found in young white wines; not a flaw if the wine tastes fresh. Moscato d’ Asti is considered light and Spritzy

Structure - A comprehensive term that relates to a wine’s “framework”, or how a wine is “built.” Encompasses a wine’s non-fruit elements—namely tannin, acidity, body, texture, and length—that work to hold a wine together.

Supple - A complimentary term for wines that are pleasantly textured, as opposed to noticeably tannic or acidic.

Tannins - The rough stuff. Tannin is a compound, found in grape skins, seeds, and stems. Though tannin is in both red and white grapes, it is only found in red wines because reds are made with extended skin contact, allowing the tannins to become part of the wine’s character. In wine, tannins contribute texture, sometimes to the point of making the wine feel rough and astringent (think strong black tea). Tannin is more potent in big young reds; over time (ten-plus years) tannins tend to soften, making firm wine more palatable.

Texture - Mouth-feel. The way a wine feels in the mouth, based mainly on body, alcohol, tannin, and acidity.

Thin - Lacking body; often used to describe a wine that tastes diluted and watery. Two wines that are regularly referred to as thin are Pinot Grigio and Riesling

Tired - A wine that lacks freshness or seems past its peak is said to be tired.

Toasty – A toasted- (or smoky or charred) wood character imparted by oak barrels. Also used to describe aromas of toasted bread in Champagne.

Tough - Astringent or hard.

Velvety - Silky or lush in texture; a positive trait perhaps most famously found in fine Burgundies and Pinot Noirs.

Young - Fresh and vibrant. In simple wines, youth is desirable; in finer wines, youth implies immaturity, or at least prospects for further development as the wine ages.

The following is a guide to aromas and flavors commonly found in wines, arranged alphabetically. Please feel free to make changes and additions in the comments section, and they will surely be added to the list.

Almond - Sweet almond notes (think marzipan) can be found in Pinot Grigio and other dry Italian white wines.

Anise – Some call it licorice, others anise; either way, this spicy element is found in red wines, particularly Old World reds (Rhone, Spain, Italy) and Zinfandel.

Apple – One of the most common fruit characteristics found in white wines. Abundant in Chardonnay and Riesling. Sometimes leaning toward tart green apple, other times toward Red Delicious.

Asparagus – Herbaceous is perhaps a nicer, similar term, but funky vegetal aromas reminiscent of canned asparagus are not uncommon in strong Sauvignon Blanc from California, as well as complex, high-end reds.

Bacon - Smoky/meaty aroma of bacon fat is typical in Syrah-based wines from the Rhone Valley, often in conjunction with dark fruit and spice.

Bell – pepper Green pepper aromas and flavors crop up in heavier red wines, notably Bordeaux blends based on Cabernet Sauvignon, Merlot, and Cabernet Franc. Cabernet Franc by itself can be very bell-peppery.

Black currants - A classic note found in Cabernet Sauvignon and Cabernet-Merlot blends. Often present in conjunction with berry aromas and flavors.

Black pepper - Commonly found in full-flavored reds made from Syrah/Shiraz, Grenache, and/or Zinfandel. French Chateauneuf du Pape is a classic example.

Blackberries - A very common flavor and aroma in red wines from a variety of grapes and origins; frequently found in conjunction with strawberry/cherry flavors as well. May come across as jammy and ripe in New World red wine.

Brambly - Suggesting thorny bush fruits (blackberries, raspberries) of significant intensity; usually applied to full-bodied red Zinfandel.

Butter - Rich flavor and smoothness of texture akin to butter. More frequently found in whites than reds, especially Chardonnays that have undergone malolactic fermentation and/or barrel aging.

Candied fruit – candied version of fruit (as opposed to fresh or dried) is sometimes found in New World wines made from very ripe grapes. May suggest that some sugar may be left in the wine, even if it is technically dry.

Caramel - Also perceived as butterscotch and/or toffee, caramel aromas and flavors are typical of barrel-aged Chardonnays; a sign of richness. It can also be found in dessert wines such as Sherry and Port.

Cedar - An evolved aroma commonly found in aged red wine, especially Bordeaux-style blends, and sometimes alongside tobacco and cigar box scents.

Chemical - Some wines are decidedly un-fruity and emit aromas and flavors that suggest chemical substances such as petroleum (common in Riesling), sulfur, nail polish remover, rubber, or plastic.

Cherry - Very common red wine aroma and flavor. Find it in Cabernet, Merlot, Pinot Noir, and Syrah/Shiraz. May come across as a black cherry

Chocolate - Actual chocolate is never in wine, but big reds (Cabernet Sauvignon and Merlot primarily) can give an impression of chocolate or cocoa based on their combination of dark fruit and wood. Think bakers chocolate.

Citrus - A common element in crisp dry white and sparkling wines, reminiscent of lemon, lime, tangerine, or grapefruit. A sure sign of bright, fresh, and tangy acidity. New Zealand Sauvignon Blanc can be boisterously citrusy.

Clean - Fresh, pure, unflawed; applied to both nose and palate and suggests a simple, palatable wine. A clean, long finish is always a good thing.

Corked – Always a flaw! Corky or wet-cardboard aromas that get stronger as a wine is exposed to air indicate a wine with cork taint. If it happens in a restaurant, send the wine back.

Earthy - On the nose and/or palate, characteristics that suggest soil. A positive term, especially when applied to European wines, where it suggests complexity. Too much earthiness, however, can overwhelm. Earthy aromas may lean toward barnyard or forest floor. Mushroom can also be a description of an earthy character.

Flinty - A dry, stony/mineral aromatic quality found in European white wines like Chablis and Pouilly-Fume. Pencil is another common term used for flinty.

Floral - Usually an aromatic quality rather than a flavor. Scents of honeysuckle, jasmine, and orange blossoms are most often found in white wines made from delicate varieties like Riesling and Chenin Blanc. In reds you might find violets (Rhone blends) and rose petals (Italian Barolo).

Grapey - Surprisingly few wines actually smell like grapes. Notable exceptions include sweet kosher reds made from Concord grapes as well as Beaujolais Nouveau and Port.

Grassy - The sharp, pungent aroma of fresh-cut grass is common to Sauvignon Blanc.

Hazelnut - A sweetish aroma often found in white Burgundy and other Chardonnays that have been barrel-fermented, and in Champagne; a sign of depth and complexity.

Herbs - White wines, notably Sauvignon Blanc, are often redolent of fresh herbs (oregano, tarragon) and fresh-cut grass. Full-flavored Cabernet or Syrah wines lean toward mint and eucalyptus; reds from the southern Rhône Valley and Provence can be reminiscent of sage and thyme.

Honey - Characteristic of late-harvest dessert wines like Sauternes; also common in Gewurztraminer, which may be dry or sweet. Sweet wines made with Semillon may also have a honey character.

Hot - A wine whose alcohol is out of balance with other elements (fruit, acidity, tannin); can stick out aromatically and/or in the finish.

Jammy - Reminiscent of jam or cooked fruit. Especially ripe red grapes can yield flavors and aromas that suggest preserves or jam, as opposed to fresh or dried fruits. Excessively jammy wine might be called “cooked” or “stewed.”

Juicy - The term “juicy” is applied to wines whose combination of evident fruit and bright acidity leave a sense of palate-cleansing freshness.

Leather - A distinct, almost belt aroma most likely to appear in high-end Syrah/Shiraz or red Burgundy.

Mango – A tropical character, found largely in sweeter wines. Usually subtle in its fruity sweetness.

Melon - Suggestions of cantaloupe and honeydew may lurk where peach, apple, or pear is prominent; usually the sign of a juicy white wine.

Minerality - Most commonly found in European white wines, these aromas and flavors come from the soil and are reminiscent of chalk, slate, or iron. Good when subtle. Balances fruit flavor, producing a more complex wine.

Musty - Featuring stale, dusty aromas. Some European wines (Spanish Rioja) are slightly musty by design, but too much is not good. Some wines have an overabundant barnyard aroma, but this does not translate into a flavor.

Nutty - While almonds and hazelnuts can be found in young white wines, the term “nutty” is usually applied to older white wines, Champagne, Tawny Port, and Sherry.

Oak (aromas and flavors) – When barrels are used for aging wine before bottling, aromas of smoky/charred oak are imparted to the wine, usually more noticeable on the nose rather than the palate. New oak barrels tend to generate the most intense sense of oak. American oak and French oak produce different flavors.

Peach - This stone fruit is a fairly common aromatic and flavor component in Chardonnay, Riesling, Viognier, Albarino (Spain), and Moscato (Italy). Peachy wines usually taste fairly ripe, as opposed to lean.

Pear - Very close in character to apple and commonly found in Chardonnay, Riesling, and Pinot Grigio.

Pencil lead – A complex aromatic peculiar to Bordeaux as it ages; may start to appear after 10 years or so.

Plum - Another common red wine aroma and flavor; typically associated with Merlot.

Raisin – Thick and sweet raisiny character largely found in Port wines.

Smoky - A variation on “oaky.” Smokiness is a sign that the barrels used to age a wine were predominantly new and/or heavily “toasted” (dried using fire) when they were made.

Spice - Having a character suggestive of spices, usually of the baking variety (cinnamon, clove, allspice, ginger) or black pepper (particularly Syrah/Shiraz.)

Steel - An almost metallic taste typical of dry European white wines high in acidity and minerality. Some admit they can taste “steel” in wines fermented in steel tanks (instead of oak barrels).

Strawberry - A fresh, vibrant red-berry character found widely in wines ranging from dry roses, Blanc de Noir and rose sparkling wines, and red wines, particularly Pinot Noir.

Sweet – The term “sweet” is obviously applied to wines that still contain significant residual sugar such as White Zinfandel and dessert wines. Also used to describe intensely ripe, jammy red wines.

Tropical fruit – Exotically fruity aromas and flavors reminiscent of pineapple, mango, lychee, coconut, and possibly banana. Serious Chardonnays from California and Australia can be much heavier in tropical fruit instead of apple and pear.

Vanilla - The distinct aroma of vanilla in wines, both red and white, comes from barrel aging. Common in Chardonnays and Bordeaux-style reds.

Vegetal - Suggestive of vegetables, particularly bell pepper or asparagus. Among red wines, Cabernet Franc can be aggressively vegetal. Overly pungent herbaceous/vegetal aromas are considered a positive characteristic.

Vinegary - Having the smell of vinegar. A sure (and bad) sign that the wine has “turned” and has gone bad.

Woodsy - Aroma akin to earthy, specifically suggesting a forest or wet leaves; a positive aroma when found in red wines, notably Burgundy and Pinot Noir.

Yeasty – Yeasts (natural or lab-made) induce fermentation when they come into contact with sugary grapes. Wines can smell/taste yeasty when the yeast cells are given extra time in the wine, as in barrel-fermented Chardonnay and Champagne.

Unlike the Guide to White Wine Varietals Part 2, the following wines in Part 3 should be much more familiar.  These wines are some the lightest, but contain higher acidity than many other white varietals.

Pinot Blanc – Best known as a varietal from Alsace, Pinot Blanc is also widely grown in Austria, Italy (Pinot Bianco), Germany (Weissburgunder), Eastern Europe, California, and Canada.   Its characteristics vary considerably from country to country, but the wine is generally dry with a good level of alcohol.  Light in color, Pinot Blanc is similar to unoaked Chardonnay, and can be confused for Chardonnay in the glass.

Pinot Gris – Closely related to Pinot Noir, it has a pinkish, light purple skin.  As with Pinot Blanc, it is best known as an Alsatian grape and is classified there as a noble variety.  It is grown in Austria and Germany, where it is known as Rulander and Grauerburgunder, as well as in Italy and the US where it is known as Pinot Grigio.  These wines are normally dry with floral notes, and flavors of white peach and apricot.  Alsatian styles tend to be spicier than their Italian counterparts which can have more of a minerality to them.   US styles tend to be lighter and sweeter.

Rhine Riesling – The classic white grape from Germany, it produces very high quality Rhine and Mosel (German regions) wines, as well as top quality wines in Alsace, Austria, Australia, New Zealand, US, Chile, and South Africa.  Rieslings grown in Germany and Austria usually display more of a mineral quality along with pear, green apple, peach, and honey coupled with good acidity.  New World style Riesling may not be Rhine Riesling, and tend to be less complex.  As Rieslings age, they develop a petrol characteristic.

Roussanne – A light aromatic wine, high in acidity, it is frequently blended with Marsanne for such wines as Hermitage Blanc and Chateauneuf du Pape Blanc – both of which are grown in the Rhone Valley.  Small amounts have been planted in Australia and the US.

Sauvignon Blanc – Although from French origins in the areas of Loire and Bordeaux, this varietal is at its best in New Zealand. Sancerre and Pouilly-Fume are two of the best examples from the Loire Valley, and have a light, complex style.  These French wines have a bouquet of elderberry (similar to honeysuckle) with dry grassy flavors coupled with citrus and gooseberry, giving it a tart sweetness.  Blended with Semillon, it produces dry white Graves and very sweet Sauternes and Barsac (a very sweet wine named for the region).  New World Sauvignon Blanc from New Zealand has a more defined style, particularly from the Marlborough region.  They often show much more ripe citrus flavors such as grapefruit, along with a subtle asparagus character. Other New World Sauvignon Blanc from Chile and Australia can be more acidic, while California style wines (also called Fume Blanc) lack such intensity.