This document discusses different styles of white and red wines categorized by their predominant flavors and characteristics. It describes crisp, dry whites as having sour and fruity flavors like lemon and green apple with high acidity. Big, fat whites are characterized by fattiness, creaminess, and buttery flavors from oak aging. Light, fruity reds like Pinot Noir and Gamay have sour cherry and strawberry flavors with good structure. Reds with forward fruit have medium to full body and are defined by ripe berry flavors that are velvety and lacking bitterness. Each section provides examples of regions and grape varieties that produce wines in that particular style.

1. CRISP, DRY WHITES

2. • Predominant building blocks:
Sourness and fruitiness
• Flavours:
Lemon, lime, gooseberry, grapefruit,
green apple, pineapple.
• Other flavours include floral, grassy
and mineral-like.

3. • Wines produced in this style tend to have a
natural backbone of crisp acidity with light to
medium body.
• They're considered good food wines as this
acidity cleans the palate between bites.
• Crisp, dry whites can be inexpensive and are
ideal as picnic and barbecue wines, or
sophisticated companions to gourmet fare like
caviar or oysters on the half shell.
• Their best food matches highlight summer
vegetables, such as fresh
tomatoes, spinach, mixed greens, artichokes
and asparagus. They also work with sour
ingredients like goat cheese, feta and yogurt.

4. Regions
• Sauvignon blanc
Canada (British Columbia, Ontario)
Chile (Casablanca Valley)
France (Bordeaux, Languedoc, Loire)
Italy (Friuli)
New Zealand
South Africa
Spain (Penedés, Rueda)
United States (California)

5. • Dry Riesling
Canada (British Columbia, Ontaio)
France (Alsace)
Germany
United States (Oregon, Washington
State)

6. • Others
Aligoté - Canada (Ontario)
Chenin Blanc - South Africa, United
States (California)
Cortese di Gavi - Italy (Piedmont)
DOC Frascati - Italy (Latium/Lazio)
DOC Vernaccia di San Gimignano - Italy
(Florence)
Gruner Veltliner - Austria
Muscadet - France (Loire)
Orvieto - Italy (Umbria)
Verdicchio dei Castelli di Jesi - Italy
(The Marches)
Vinho Verde - Portugal (Vinho Verde)
Viognier - France (Cotes du Rhone)
Viura - Spain (Rioja)

7. BIG, FAT WHITES

8. • Predominant building blocks:
Fattiness with some sourness and
fruitiness.
• Flavours:
Buttery, creamy, oily, nutty, toasty, o
aky and spicy; subtle fruity and
floral flavours.

9. • Intricate processes give wines in this style their
identifiable complexity, with rich, creamy
texture and buttery aromas and flavours.
• Big, fat whites are always full-bodied, usually
with high alcohol.
• Medium-tasters and nontasters, who love
bold, unique flavours like vanilla, oak and
woody-ness, generally love this wine style.
• Many fatty dishes require a white wine with
this weight, complexity and creamy nature.
• Best food matches for wines in this style are
high-fat and deep-fried foods, fatty cheeses
and heavy vegetables such as shrimp
tempura, double- and triple-cream brie and
potatoes. You can also pair big, fate wines with
Alfredo-, butter-, pesto- and olive oil-based
sauces.

10. Regions
• Oaked Chardonnay
Australia
Canada (British Columbia, Ontario)
Chile
New Zealand
South Africa
United States (CaliforniaNapa, Russian River, Sonoma)

11. • Others
Meursualt - France (Cote de Beaune)
Pouilly-Fruisse - France (Burgundy)
White Burgundy (Premier Cru, Grand
Cru) - France

12. LIGHT, FRUITY REDS

13. • Predominant building blocks:
Sourness and fruitiness, sometimes
with pleasant bitterness.
• Flavours:
Cherry, strawberry and gooseberry;
sometimes spicy and mineral-like
flavours.

14. • One of the most famous wines in the world
falls into this style - red Burgundy
• Light, fruity reds may be light- to mediumbodied, but aren't simple. They can offer
fantastic depth and layers of flavours, good
structure and a long lasting finish.
• In North America, the most prestigious wines
produced in this style are Pinot Noirs, mostly
in cooler climatic regions. This climate gives
the resulting wines elegance, finesse and
sophistication as well as great acidity.
• Best food matches include fatty fish, such as
salmon and
swordfish, chicken, quail, squab, feta, goat
cheese, beets, cabbage, whole wheat pasta and
wild mushrooms.

15. Regions
• Gamay
Canada (British Columbia, Ontario)
France (Beaujolais, Languedoc)

16. • Pinot Noir
Canada (British Columbia, Ontario)
France (Burgundy)
United States
(California, Oregon, Washington
State)

17. REDS WITH FORWARD
FRUIT

18. • Predominant building blocks:
Fruitiness and fattiness with subtle
sourness and subtle pleasant
bitterness.
• Flavours:
Ripe berry fruit flavours, black
cherry, black raspberries; sometimes
with mineral, floral, grassy and spicy
characters.

19. • Many of the wine regions of the world are
producing wines in this fruit-forward style.
• This style of wine has medium to full body.
• Forward fruit means the moment you
sip, ripe berry flavours fill your palate. The
texture is velvety and there's little to no
bitter aftertaste.
• Due to their moderate tannin, reds with
forward fruit can work with gentle heat and
spice. Pair caramelized fruit preserves low
in sugar with these wines, as well, such as a
diabetic raspberry jam on barbecued
chicken or ribs.
• Wines in this style also work with
mushrooms, bacon and highly fatty
cheeses, such as aged cheddar,brie, blue
cheese and parmesan.

20. Regions
• Merlot
Australia
Canada (British Columbia, Ontario)
Chile
New Zealand
United States (California)

21. • Others
Burgundy - France
Cotes du Rhone-Villages - France
Grenache - Australia
Malbec - France
Shiraz - Australia
Zinfandel - United States (California)