Do you prefer sweeter wines? Not sure if a chardonnay or a syrah is the way to go? Check out this helpful break down of sweet to dry in reds and whites.
Pinot Noir: this wine tends to have a light to medium body with an aroma like black or red cherry, raspberry and various other small red and black berry fruits.
Merlot: There are many different sides to this wine—i) soft, fruity, and smooth II) fruity with more tannic structure III) brawny, highly tannic. The tannins can continue to develop in this wine the longer it is kept in the bottle.
Shiraz/Syrah: There is not a distinct aroma, though subtle hints of blackberry and pepper can be noticed. As this wine sets, over the decade savory notes like leather and truffle surface.
Cabernet Sauvignon: Bold with high tannin content, with some oaky influence and high levels of alcohol. It mellows as it ages, allowing it to be paired with more food.
Pinot Grigio: Light-bodied, light in color and can sometimes be crisp and acidic.
Riesling: Flowery notes with high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually not used in blends and are very rarely oaked.
Sauvignon Blanc: Depending on the climate, the flavor can range from grassy to tropical. Usually consumed young, this wine does not really benefit from aging.
Chardonnay: The variety itself is very neutral, with many of the flavors being derived from various influences like geographical elements and oak. It ranges from lean and crisp to oak and tropical fruit flavors
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