Enter name of wine
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
1 2 3 12



Domaine de Tamary Cote De Provence Rose 2020



Synonyms: Alvarinho (Portuguese), Albariño (Spanish), Albarín Blanco, Abelleiro, Albarina, Albelleiro, Alvarinha, Azal Blanco, Cainho Branco, Galego, Galeguinho, Paderna

Wine Name: Albariño, Alvarinho, Vinho Verde,

Background: Alvarinho is the Portuguese name for Albariño and therefore the same grape as Albariño. Its name, “Alba-Riño” means “the white [wine] from the Rhine”. Albariño is currently one of Spain’s most fashionable white grape varietals. It produces a light aromatic wine with lemon, grapefruit, apricot and white peach scents, similar to a lighter version of a Viognier. The Rias Baixas region of northwestern Spain is the best known producer. In Portugal, Alvarinho, the same grape with a different name, is used to produce a very light, low alcohol, unripe and acidic wine called Vinho Verde (literally “green wine”). It does not have the aromatics of the Spanish Rias Baixas Albariño but it is often made with a little “frizzante”, small bubbles that give a refreshing tingle to the palate. Occasionally some red grapes are thrown in to make it a rosé or pale red color. It can be a delightful summertime wine.

Classic Brands and Sources: Spain: Agro de Bezán, Benito Santos, Bodegas Fillaboa, Bodegas Valamor, Burgans, Lagar de Cevera, Martin Codax, Quinta da Aveleda; U.S.: Artesa, Gallica


Style #1 – Rias Baixas

Body – light to medium

Acidity – high

Sweetness – fruity but dry

Tannins – low

Style #2 – Vinho Verde

Body – light to medium

Acidity – high

Sweetness – dry with frizzante

Tannins – low



Wine and food pairing guidelines:
pairs well with moderately acidic, light bodied dishes, saffron

Foods and Entrees that usually pair:
seafood (especially grilled and slightly spicy), Cajun flavored dishes (e.g., jambalya, creole sauces), cerviche, chorizo, paella, sushi, lemon chicken, pizza, tomato-based acidic pasta, salads, vegetable dishes

Cheese Pairings:
Feta (sheep’s milk), Garrotxa, goat cheese, Gouda, Manchego, Majorero (Spanish hard goat cheese) Mahon, Murcia, Bucheron (French goat cheese), Roncal, Tetilla, dry Jack cheese, cream cheese, Neufchatel

See also Appetizers to pair with Albariño

Touriga Nacional

Synonyms: Touriga, Bical Tinto, Mortagua, Mortagua Preto, Preto Mortagua, Touriga Fina, Tourigao, Tourigo Antigo, Tourigo do Dao, Turiga

Wine Name: Touriga Nacional, Douro Red, Douro Blends, Red Blends, Red Douro

Background: Touriga is a black grape from Portugal and very similar to Cabernet Sauvignon i its characteristics. However, it is rarely made as a varietal wine; it is heavily used in making blends. The classic Portugal blend using Touriga is Port wines.  The Port production region of the Douro Valley in Portugal though has recently turned to an increased production of dry red wines using excess port grapes such as Touriga Nacional, Tinta Amarela, Aragonez (Tempranillo), Bastardo, Castelão, Cornifesto, Donzelinho Tinto, Malvasia Preta, Marufo, Rufete, Tinta Barroca, Tinta Francisca, Tinto Cão, Touriga Franca. The wines result in blends similar to Bordeaux wines that are full-bodied, dry, and having moderate tannins. Also recently, Touriga has been approved for planting in small amounts in Bordeaux for use in red Bordeaux blends because it.

It should be noted that the grape known as Touriga in California, is most often Touriga Franca, not Touriga Nacional.

Classic Brands and Sources: Quinta do Crasto, Quinta do Noval, Quinta das Tecedeiras, Quinta de Roriz, Quinta do Vallado (Portugal), Yarra Yearing (Australia)


Style #1 – typical

Body – full

Acidity – medium +

Sweetness – dry

Tannins – full/firm


Wine and food pairing guidelines:
Pairs well with red, savory meats, grilled or roasted.

Foods and Entrees that usually pair:
Beef, lamb, game, chicken, turkey, veal or pork grilled, roasted or braised, chili, hamburgers, meatloaf, mushrooms, cheese based pasta, risotto.

Cheese Pairings:

Mild and medium sharp Cheddar, Corvo, Edam, Glouchester, Muenster, Provolone (aged), Parmesan, Pecorino, Roncal, Smoked Gouda.

Appetizers that pair:

See Appetizers that pair with Cabernet Sauvignon


Pronunciation:  alli-YAWN-nee-co

Synonyms: Aglianichello, Aglianico di Castellaneta, Aglianico Femminile, Aglianico Mascolino, Aglianico Zerpuloso, Aglianicone, Aglianicuccia, Agliano, Agliatica, Ellanico, Ellenico, Fiano Rosso, Gagliano, Gnanica, Granica, Prie blanc, Uva Catellaneta, Uva dei Cani, Uva nera

Wine Name: Aglianico, Aglianico del Vulture, Aglianico del Taburno, Falerno del Massico, Taurasi

Background: From the Southern Italy regions of  Campania and Basilicata, this native grape is grown on the slopes of the volcanos Mt Vulture and Taburno as well as the Falerno del Massico, Irpinia and Avellino sub-regions. For many years it was just made similar in style to strongly tannic Sangiovese wines, but recently winemakers have learned to tame the searing acidity and often coarse tannins.

Classic Brands and SourcesCantina di Venosa, Donnachiara, Feudi di San Gregorio, Mastroberardino, Paternoster Don Anselmo, S.Molettieri,

Characteristics:  the Aglianico grape makes a full-bodied red wine with firm tannins and acidity that many think equal or surpass the fine Italian wines made from Sangiovese and Nebbiolo. Traditionally, however, Aglianico has not had large production and distribution, nor the notoriety of Brunellos or Barolos.

Aromas include black fruits, leather, and earthiness tones of mushroom and black truffle.  On taste, the acidity and tannins giving a rustic sensation are noticeable in young wines, but with aging of 10 years or more, the wine exhibits dried fruit aromas with dusty, fine tannins and spiced finish.

Style #1 – dry, Italian style

Body – full

Acidity – medium+

Sweetness – dry

Tannins – medium (+) to strong

Wine and food pairing guidelines: This wine pairs well with rich meats with high fat content to absorb the astringency. For non meat eaters, pair with rich umami flavors that also feature high acidity in accompanying sauces.

Foods and Entrees that usually pair: BBQ without hot capsaicin, beef, lamb, game, fatty pork, and charcuterie meats such as prosciutto, Tuscan salami, pancetta, smoked meat, cold cuts, and sausages.

Cheese Pairings: Asiago, Bel Pase, Fontina, Grana Padano, Mozzarella, Parmigiano-Reggiano, Pecorino Romano, Provolone, Taleggio.

Appetizer Pairings:  See Appetizers that pair with Sangiovese

Etna Rosso

Synonyms: Mascalese nera, Mascali, Mascalisi, Mascoli, Negrello, Negrello 39, Nerello, Nerello Calabrese, Nerello Carbunaru, Nerello di Mascali, Nerello Mostrale, Nerello Paesano, Niereddo, Niereddu, Niredda, Nireddu, Nirello, Nirello Mascalese, Niureddu, Niureddu Mascalese, Niureddu Mascalisi

Wine Name: Etna Rosso, Nerello Mascalese

Background: In the Etna Rosso DOC in Sicily, on the eastern slopes of Mount Etna, two grapes are allowed in Etna Rosso, 80-100% Nerello Mascalese and up to 20% Nerello Cappuccio. Vineyards are located at about 2000-3000 feet elevation which preserves acidity of the grapes but also allows for long sun exposure and ripening. By DNA studies, the Nerello Mascalese grape has been identified to be a cross between Sangiovese and some other as yet unknown grape variety. The wine has predominantly red fruit aromas such as strawberry and cherry, with moderately high acidity. Tastes include spices, vanilla, leather and anise. The body can be on the lighter side unless the season is unusually long.

Classic Brands and Sources:    Al-Cantàra, Benanti, Idda, Pietra Dolce, Tenuta delle Terre Nere 


Style #1 – Dry, medium bodied

Body – medium (-) – medium

Acidity – medium (+) – high

Sweetness – dry

Tannins – medium weight fine-grained

Alcohol – medium to high

Wine and food pairing guidelines: The red berry flavors and high acidity with medium tannins makes this wine similar to the lighter bodied Pinot Noirs for the purpose of food pairing. Choose  foods that are light to medium body that are not excessively salty or fatty.
Foods and Entrees that usually pair:  Oily fish such as tuna, swordfish, or salmon , Chicken and pork dishes with acid sauces or marinades.

Cheese Pairings: Epiosses, Feta (sheep’s milk), goat cheese, Gouda, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, cream cheese, Gouda, Neufchatel, Pont-L’Eveque, Raclette, Reblochon, Roquefort, Saint-Nectare, Vacherin

Appetizers Pairings: See also Light red acidic wine appetizers 


Synonyms: Carricanti, Catanese Bianco, Catarratto alla porta bianca di Sicilia, Catarratto amantidatu, Catarratto Mantellato, Catarratto Scalugnatu, Catarratto Scarugnatu, Nocera Bianca.

Wine Name: Carricante, Etna Bianco,

Background:   Growing on Sicily’s Mt Etna volcanic slopes for over a thousand years, this very dry white wine is gaining popularity as a varietal wine in its own right, similar to Sauvignon Blanc or Assyrtiko. Carricante wine offers refreshing citrus aromas – anything from lemon and lime to grapefruit to orange, as well as herbal notes such as mint and aniseed. In blends, the grape must be  60 % minimum in the standard Etna Bianco Wine and 80 % in Etna Bianco SuperioreThe most common grape it is blended with is Cattarrato,  a variety with which Carricante is often confused.

Classic Brands and Sources: Benanti, Ciro Biondi, Donnafugata, Firriato, Tenuta delle Terre Nere, Tornatore,


Style #1 – Dry

Body – Medium

Acidity – High

Sweetness – Very dry

Tannins – none







Wine and food pairing guidelines:

pairs well with highly acidic foods (eg. sauces with citrus or vinegar, vinaigrettes, yogurt) and fresh herbs,

Foods and Entrees that usually pair:

seafood and shellfish with acidic sauces, Tzatziki, yogurt and sour cream dips, hummus, kebabs, chicken, pork and lamb with herbs,

Cheese Pairings:

Feta, goat’s cheese (fresh), Parmigiano-Reggiano, other acidic cheeses

See also Appetizers to pair with light, dry lemony white wines


Synonyms: Filleri Tripoleos, Moschophilero, Moscophilero, Mosxofilero, Phileri Tripoleos

Wine Name: Moschofilero

Background: Moschofilero is an aromatic white grape of Greek origins with a pink/purple skin and quite spicy flavor with good acidity. It has white flower aromas, honeysuckle, violets, and rose petals. It is not given malolactic treatment. It is grown throughout much of Greece, but primarily in Peloponnese where it is traditionally used to make a dry and bold wine with much spice and perfume. It is characterized by a “rose garden’ bouquet and is usually paired with fresh fruit or fruit-based desserts. It makes still, sparkling, and dessert wines, and can have characteristics similar to Muscat/Moscato wines.

Classic Brands and Sources: Boutari, Skouras


Style #1 – typical Greek, dry styleBody – light

Acidity – medium

Sweetness – dry

Tannins – low


Wine and food pairing guidelines:
pairs well with medium acidic foods (eg. yogurt) and fresh herbs,

Foods and Entrees that usually pair:
seafood and shellfish with acidic sauces, grilled calamari, Taziki, yogurt and sour cream dips, hummus, kebabs, chicken souvlaki (grilled chicken on skewers) and Greek salad.

Cheese Pairings:
Feta, goat’s cheese (fresh), Manouri, a sheep’s milk “cream cheese”, Masseri, Myzithra, Ricotta (sheep’s milk), Gran Kinara and other acidic cheeses

Gavi di Gavi

(GAHV-ee  dee  GAHV-ee)

Synonyms: Cortese dell’ Astigliano, Fernanda bianca, Raverusto, Bianca Fernanda, Corteis, Cortese Bianca, Cortese Bianco, Cortese d’Asti,  Courteis, Cortesi, Courteisa

Wine Name: Gavi, Gavi di Gavi, Colli Tortonese, Cortese, Cortese del Alto Monferatto, Bianco di Custoza

Background: Cortese is an acidic white grape from the Piedmont area of Italy, especially in the provinces of Alessandria and Asti. It is also grown in the more eastern areas of Lombardy and Verona. Cortese makes a light, citrusy white wine that goes well with seafood. Occasionally there are herbal notes and a distinct, elegant aftertaste. A frizzante version similar to Portugal’s Vinho Verde is also produced.

Classic Brands and Sources: Italy – Battistina, Bergaglio, Gian Piero Broglia, La Chiara, Chiarlo, La Guistiniana, F Martinetti, Pio Cesare, Marchesi di Barolo, San Pietro, La Scolca, Castello di Tassarola, Villa Sparina


Style #1 – Northern Italian style, dry

Body – medium (-)

Acidity – medium (+)

Sweetness – dry

Tannins – low

Style #2 – Frizzante

Body – light

Acidity – medium (+)

Sweetness – dry

Tannins – low


Wine and food pairing guidelines:
Generally a light bodied white wine that goes well with acidic dishes

Foods and Entrees that usually pair:
Any seafood, shellfish especially with citrus sauces

Cheese Pairings:
Boursin herbed , Brick, Derby, Feta (sheep’s milk), goat cheese, Gouda, Havarti, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, Cream , Neufchatel , Saint -Felicien (French cow’s milk cheese), Raclette, Pave Affinois

See also Appetizers that go with medium acidity-medium bodied white wines


Synonyms: Favorita, Pigato, Rolle, Formentino, Malvoisie de Corse

Wine Name: Vermentino, Vermentino di Gallura, Vermentino di Gallura Superiore

Background: This is a white grape used to make dry white wines and occasionally sweet or sparkling styles. It makes a refreshing, racy, citrus, green apple and often minerally dry wine. It is usually unoaked and moderate in alcohol. This is a classic Mediterranean grape variety, retaining its acidity well even in relatively warm regions.

Vermentino is widely planted in Sardinia and Corsica. In the Ligurian region of Italy it is known as Pigato, while in Piedmont Italy under the name Favorita. In Languedoc-Roussillon in southern France it is known as Rolle.

Classic Brands and Sources: Aia Vecchia, Cantine Argiolas, Sella and Mosca, Pieve de’Pitti, Laurent Miquel, Tablas Creek, Villa Appalaccia, Raffaldini Vineyards


Style – typical

Body – light to medium (-)

Acidity – medium

Sweetness – dry

Tannins – slight to low

Wine and food pairing guidelines:
pairs well with more acidic fish and white meat dishes, and vegetables

Foods and Entrees that usually pair:
fish and shellfish with lemon sauces, pasta with fish, chicken or pork in tomato based sauces, bruschetta,

Cheese Pairings:
goat cheese, feta, Pecorino, Fontina

1 2 3 12