Wines 101

Light bodied wines ( keys words to describe

crisp

bright

fresh

light

elegant

refreshing

delicate

light body wine (how it feels)

higher acidity

lighter texture

easy to drink

Light body wine ( pair with )

filet

salmon

tuna

light body wine ( how to say to guest)

if your looking for something lighter. more crisp and refreshing, Pinot Noir is a great option - it wont overpower the dish

Medium Bodied wines ( key words to describe)

Smooth

balanced

round

soft

versatile

Approachable

medium bodied wine ( how it feels )

Moderate tannis

not too heavy, not to light

easy middle ground

medium bodied wine ( pair with)

New York strip

Chicken

Pasta

Medium bodied wine ( how to say )

If you want something smooth and balanced, not too heavy, Merlot is a great choice

Full bodied Wines ( key words to describe

Bold

rich

Robust

structured

powerful

intense

Full bodied wine ( how it feels)

High tannins

heavy mouthfeel

longer finish

Full bodied wine (pair well with )

Ribeye

Wagyu

bone in steaks

Full bodied wine ( way to describe)

for something more bold and rich that really stands u to a steak, Cabernet is a classic

WIne Memory trick

light → crisp and refreshing

Medium → smooth and balanced

Full - bold and full

Tannins (come from )

grape skin, seeds, stems, oak barrels (aging )

Tannins ( what are they?)

tannins are compounds that create a drying feeling in your mouth

tannins ( how do they feel?)

drying

slighlty bitter

make your mouth feel “grippy”

think: strong black tea → that dry feeling = tannins

red wine tannins

have more tannins because they are fermented with the skins

white wines tannins

usually little to no tannins ( skins removed early)

Why tannins matter ( for steak)

FAT + TANNINS = BALANCE

when you eat a fatty steak ( like ribeye):

• fat coats your mouth

• makes it feel rich and heavy

tannins ( what do they do)

cut through the fat

clean your palate

reset your mouth for the next bite

tannins ( way to explain to guests)

tannins help cut through the richness of the steak and cleanse your palate between bites

how tannins cleanse your palate

tannins bind to proteins and fat in your mouth

this removes that heavy, coated feeling

leaves your mouth feeling cleaner

so every bite tastes fresh again

Light bodied ( wines)

Pinot Noir → red ( very common)

Gamay → red ( less common but possible

sauvignon blanc → white ( crisp , very common)

Pinot Grigio → white ( light, common)

Medium bodied ( wines)

Merlot → red (very common)

Sangiovese → red ( italian wines)

Zinfandel → red ( common)

Chardonnay (unoaked/ light) → white

Chenin blanc → white

Full Bodied ( wines)

cabernet sauvignon → red (most common)

Malbec → red ( common)

Syrah → red (common)

Chardonnay (oaked) → white (very common)

Steak 48 Pairs

Pinot Noir → lighter steaks/ fish

Merlot → balanced/ New York strip

Cabernet Sauvignon → ribeye/ fatty cuts

Memor trick for tannins and fat

tannins = drying

fat= rich

tannins cut fat

reset your palate

make food taste better

light bodied grapes red

pinot noir

Gamay

words : crisp, light elegant

Medium bodied grapes red

Merlot

Sangiovese

Zinfandel

Tempranillo

words: smooth, balanced, soft

Full bodied red

Cabernet sauvignon

Malbec

Syrah (aka SHiraz)

Petite Sirah

words bold, rich, structured

white light bodied grapes

Sauvignon blanc

pinot grigio

albarino

words: crisp, bright, refreshing

Medium bodied white grapes

Chenin Blanc

Viognier

words: round, smooth, balanced

full bodied white grapes

Chardonnay

words: rich, creamy, full