Wine &
RKR Wine List
Introduction to Wine
White Grapes
There are 50 major white grapes grown in the world today, 24 in California alone. The
three most important grapes are listed here, ranked by texture from lightest to most
full-bodied.
European wines will usually be identified by their appellation; elsewhere wines will be
identified by varietal.
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Grapes
Riesling
Sauvignon Blanc

Chardonnay
Where they grow best
Germany; Alsace, France; New York State
Loire Valley, France; Bordeaux, France;
New Zealand; California (Fumé Blanc)
Burgundy, France; California; Australia;
Champagne, France
Other significant white wine grapes, listed alphabetically:
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Grapes
Albariño
Chenin Blanc
Gewürztraminer
Pinot Grigio/Gris
Sémillon
Viognier
Where they grow best
Spain
Loire Valley, France; California;
Alsace, France
Italy, Alsace, France
Bordeaux (Sauternes), France; Australia
Rhone, France; California
WINE Definition:
“Wine is the alcoholic beverage
obtained from the
fermentation of the juice of
freshly gathered grapes, the
fermentation taking place in
the district of origin according
to local tradition and practice”
FERMENTATION
 A chemical process by which sugar is
converted into alcohol
Natural sugar from
the grape pulp
Carbon dioxide gas
given off
SUGAR + YEAST = ALCOHOL + CO2
Yeast occurs on the
skin of the grape
Types of Wine
 Table or Still Wines
 Sparkling Wines - second fermentation
 Fortified or Aromatized Wines - brandy added
Wine - Vintage
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Year the grapes were picked
Some years are better
Great vintages don’t mean all great wines
Champagne and Port - vintages in exceptional years
only
 Vintage is replaced once previous vintage is sold out
 Each vintage is different
Wine Labels
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Vintage -Year the grapes were picked
Type of wine or name of wine
Region - appellation
Producer
U.S. requires alcohol content, sparkling or still,
warning label
Wine Tasting
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Color/Clarity
Body - “legs”
Aroma - Bouquet
Taste - Sweet,
Sour, Bitter or
Salty
Wine Storage
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Dark, well ventilated, and insulated
Temperature controlled - constant 55- 60ºF
No movement
Store horizontally, label up, bin number
Wine Serving Aids
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Waiter’s tool, captain’s knife, bar key (church key)
“Ah – So”
Wine baskets - red wine
Wine buckets - lower or maintain temperature
 3/4 full - 1 part water to 2 part ice
 Is this bottle chilled to your liking?
 Glassware  Saucer shaped sparkling - Marie Antoinette vs. Flute
 White wine - 1/2 full
 Red wine 1/3 full
Wine Information
Available for Staff
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Bin #
Phonetic Spelling
Year
Bottle Size
Price
Type
Origin
Serving Temperature
Characteristics of wine
Food pairing
Food & Wine
 Whatever the guest desires
 Traditional
 Red wines with red meats
 White wines with fish or fowl
Chateau
Collins
1997
Sommelier/Wine Steward
Selects wines for wine
list;
Maintains wine
inventory;
Responsible for
storage, handling, and
conditions of wine
cellar;
Wine consultant to
guests
Wine-serving
Temperatures
White and Rosé wines chilled to
45-55 °F (7-13°C)
Sparkling wines 45 °F (7°C)
Most Red wines served 60-65 °F
(16-19°C)
Very good Red wines 70 °F (21
°C)
Wine Service
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Taking the order
Collecting the wine
Showing the bottle
Opening the bottle
Letting host taste
Serve wine
Top up glasses
Wine Service
 Serving Size
Guidelines
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1/2 Bottle - 2 people
Split - 1. 5 glasses
Bottle - 2 to 6 people
Magnum (2 bottles) 7
to 12 people
 Corkage
 Serving (from the
right)
 White before Red
 Decanting Red
 Different Glasses for
each wine
 Bring new before
taking old glass
Wine Training &
Tasting Benefits
 Increases wine sales
 Gives servers confidence in making wine
suggestions
 More opportunities for suggesting
substituted
Wine List
 A sales tool that can generate revenue
 List should be attractive, informative, easy to use
 Organize in various ways: according to uses,
dryness, sweetness, body, country etc.
 Include appealing descriptions; Relate wine to
food
Champagne & Sparkling
Styles
 Some Champagnes & Sparkling wines are bone dry,
while others are off-dry and still others are sweet. The
level of sweetness depends on the last step before the
cork, dosage.
 Extra Brut or Brut Natural – Bone dry - the driest of the
dry
 Brut – Dry. This is the typical style of Champagne, with
no sweetness
 Sec – Still very dry but with a hint of sweetness.
 Demi-sec - While the definition is half dry, think of it as
half sweet. This wine will be fairly sweet.
 Doux – also known as rich, this wine is the sweetest you
can get in Champagne –over 5% sugar. It's a dessert in
itself and very rare.
Sparkling Wines &
Champagne
 Sparkling wines are enjoyed around the
world for their festive addition to a meal
or celebration.
 Enjoy sparkling wines with salads,
seafood, desserts, or alone as an aperitif.
Sparkling Wines &
Champagne
BIN
Schramsberg “Mirabelle” Brut nv
Schramsberg Blanc de Blancs, 01, Napa Valley, 375ml
Roederer Estate Brut, Anderson Valley, Estate Bottled
Roederer Estate Brut Rose, Anderson Valley,
Estate Bottled
15 Piper-Heidsieck Brut Champagne, France
16 Borgo Magredo Prosecco NV, Italy
17 Maschio Prosecco Brut NV, Italy
11
12
13
14
24
24
30
33
42
20
18
Rosé Wine
(row-ZAY)
 A Rose by Any Other Name
Technically, a rosé is an "unfinished red
wine," but the term seems so- secondary.
 Rosé is a different sort of wine, with all
the refreshing qualities of a white wine
mixed with some characteristics of a red.
 It can be made from many different grape
varietals and in many different regions, the
most popular and successful being
Southern France, Spain, California & Italy.
Rosé Wine
Summing it up
 Successful Sites: Southern France,
Spain, Italy, California
 Common Descriptors: strawberry,
raspberry
Rosé Wines

Rosé wines can be a pleasant alternative to a meal.
They are refreshing, crisp and cold and compliment the
acidity in salad dressings. Rosé wines also work well
with rich, grilled and smoky foods. Great for easy
sipping and hot weather!
BIN
20. Beringer White Zinfandel ‘05, California
21. Rivera Rose, ’05 Castel del Monte, Apulia Italy
22. La Vieille Ferme, 06, Côtes Du Ventoux, France
23. Hart Syrah Rose ‘05, Temecula Valley
12
25
15
20
Chardonnay
(shar-dawn-AY)
 White Wine’s Queen Bee
Like Cabernet Sauvignon, Chardonnay can grow
just about anywhere. It adapts well to different
soils and different climates. While frequently
paired with California, its native home lies in the
vineyards of Burgundy, France. The only white
grape of the region, Chardonnay is at its best
from rolling slopes in Bourgogne. Other popular
Chardonnay sites include California (just about
everywhere), Oregon, Washington, Other US,
Australia, South Africa, South America and New
Zealand.
Chardonnay
 Depending on climate conditions and the
amount of wood aging, Chardonnay
wines range from crisp and citrusy to
buttery, rich and toasty. Chardonnay
compliments shellfish, chicken and
cheese dishes.
 Wines are listed in descending order
from no oak to heavy oak flavors.
Chardonnay
BIN
32
33
35
38
39
40
41
42
43
Sterling “Vintner’s Collection ‘05, Central Coast
Alamos 06, Mendoza, Argentina
Dog Point Vineyard ‘02, Marlborough, New Zealand
Cambria ‘03, Santa Maria Valley, Katherine’s Vineyard
Chalone Vineyard, ‘01, Chalone AVA, Estate Bottled
Dehlinger ‘00, Russian River Valley, Estate Bottled
Domaine Alfred Chardonnay, ‘03 Edna Valley
Patz & Hall, Durrell Vineyard ‘02, Sonoma Valley
Patz & Hall, Dutton Ranch ‘02, Russian River Valley
21
20
37
26
35
36
34
45
42
Sauvignon Blanc
(so-veen-YAWN blahnk)
 One of the most distinctive grapes,
Sauvignon Blanc is a highly aromatic
variety that does well in both the old and
new world. From the Loire Valley of
France to Marlborough in New Zealand,
Sauvignon Blanc has found many
regions that bring out its unique and
delicious flavors.
Sauvignon Blanc
Summing it up
Successful Sites:
 Loire Valley, New Zealand, California,
Chile, Italy
Common Descriptors:
 grass, lemon, grapefruit, passion fruit.
Sauvignon Blanc
with Food
 Sauvignon Blanc is one of the worlds
most distinctive and popular dry white
wines. They range from very bright and
tart, to rich, smooth and toasty.
 Try Sauvignon Blanc with seafood,
shellfish, chicken, and pasta dishes
Sauvignon Blanc
BIN
50 Château Reynier Entre-Deux-Mers ’03, France
51 Pascal Jolivet ‘03, Sancerre, France
52 Brander ‘04/‘05, Santa Ynez Valley
53 Brancott Vineyards Reserve ‘03,
Marlborough, New Zealand
55 Dog Point Vineyard “Section 94” ‘04,
Marlborough, New Zealand
57 Robert Mondavi, ‘03, Fumé Blanc, Napa Valley
58 Spottswoode ‘03, Napa Valley
59 Lail Vineyards Georgia ‘02, Napa Valley
20
28
23
28
37
21
42
57
Riesling
Summing it up
 Successful Sites:
Germany, Alsace, Austria, Australia, New
Zealand, Washington State, California,
New York State
 Common Descriptors:
steely, peach, mineral, floral, petrol,
orange blossom, citrus
Gewürztraminer
Summing it up
Successful Sites:
 Alsace, Germany
Common Descriptors:
 lychee nut, floral, perfume
 Other than lychee, typical descriptors of
Gewürztraminer are roses and perfume. It’s
blend of fruits and acid make it a perfect match
for spicy food like Indian and Thai.
Riesling &
Gewürztraminer
 Both Riesling and Gewürztraminer pair
well with many types of food. Particularly,
chicken, seafood, cheese, and spicy
foods! Think Asian cuisine.
 The wines are listed in descending order,
from lightest to most full bodied.
Riesling &
Gewürztraminer
BIN
70 Bonny Doon Pacific-Rim Riesling 05, Santa Cruz
71 Dr. Loosen Bernkasteler Lay Riesling Kabinett, 05,
Germany
72 Ch. Ste. Michelle Eroica, Riesling 05, Columbia Valley
73 Fess Parker White Riesling 05, Santa Barbara County
74 Chehalem “Reserve” Dry Riesling 05, Willamette Valley
75 Domaines Schlumberger Grand Cru Riesling 04,
Alsace, France
76 Navarro Vineyards Gewürztraminer 02/05,
Anderson Valley
77 Zind Humbrecht Gewürztraminer 01, Alsace, France
18
33
33
21
26
33
24
50
Other White Wines
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Wines in this section are great for wine and
food pairings! They offer a change from
Chardonnay and Sauvignon Blanc.
All work well with salads, seafood, shellfish,
chicken, and pasta dishes.
Other White Wines
80 Albarino, 06 Martin Codax, Rias Baixas, Spain
81 Champalou, 05 Vouvray, France
82 Pazo Senorans Albarino, 05 Rias Baixas, Spain
83 Planeta La Segreta Bianco, 05 Sicilia, Italy
84 Vignalta Sirio Moscato del Veneto, 05, Italy
85 Casal di Serra, 05 Verdicchio dei Chastelli di Jesi, Italy
86 Vignalta Agno Casto Colli Euganei Pinot Bianco, 04, Italy
87 La Famiglia Pinot Grigio, 03, California
88 WillaKenzie Estate Pinot Gris, 03, Willamette Valley
89 Hugel Tokay Pinot Gris, 00 Alsace, France
90 Caparoso Pinot Gris, 02, Baden, Germany
91 Castello Banfi San Angelo Pinot Grigio, Toscana
92 Triennes Viognier, Sainte Fleur, 05, France
93 Bridlewood Viognier, 05, Reserve, Estate Bottled
94 Vigne Regali Principessa Perlate, 06, Italy
20
25
31
16
22
18
27
20
26
25
21
25
27
30
23
Red Wines
Red Wines
Red Grape Varietals
 There are about 40 important red grape varietals grown
in the world today. The major ones are listed below.
 Generally speaking, as you go down the list the grapes
will go from light to full-bodied in texture; low to high in
tannin level; lighter to deeper in color (which generally
corresponds to perceived acidity); younger to older in
ageability.
 In truth the redness of a wine depends on contact with
the skin of the grapes: separate the grape from its skin
soon enough after picking and you can make a very
white red. For example, most wines made in
Champagne are white wines made with a significant
proportion of red grapes.
Red Grape Varietals
European wines will usually be identified by their appellation;
elsewhere wines will be identified by varietal.
Grapes
Gamay
Pinot Noir
Where they grow best
Beaujolais, France
Burgundy, France; California;
Oregon; Champagne, France
Tempranillo
Rioja, Spain
Sangiovese
Tuscany, Italy
Merlot
Bordeaux, France; California;
Washington State
Zinfandel
California
Cabernet SauvignonBordeaux, France; California; Chile
Nebbiolo
Piedmont, Italy
Syrah/Shiraz
Rhone, France; Australia
Barbera
 Successful Sites: Northern Italy, Other
Italy, Some California
 Common Descriptors: juicy, cherry,
blackberry, chocolate
Barbera
& Food
 Barbera produces wines that are deep
purple in color, high in acidity and dry in
finish. These wines are enjoyed best
while young and bright!
 Enjoy with cheese dishes, seafood and
grilled meats.
Barbera
BIN
101
102
801
103
104
Eberle ‘02, Paso Robles
Contratto Solus Ad ‘98, Barbera D’Asti, Italy
Contratto Solus Ad ‘97 Barbera D’Asti , Italy magnum
Vietti Tre Vigne ‘02, Barbera D’Asti , Italy
Pio Cesare ‘04, Barbera d’ Alba , Italy
28
36
75
29
27
Sangiovese
 Successful Sites: Tuscany
 Common Descriptors: tart cherry, red
raspberries, olives, plum, spice
Sangiovese
& Food
 Sangiovese produces Italy’s most
recognized red wine, Chianti.
 The wines are usually very dry, earthy
and high in acidity.
 Try Sangiovese based wines with
seafood dishes, poultry, and grilled
meats.
Sangiovese
BIN
111 Seghesio 01, Alexander Valley
112 Falchini Chianti Colli Senesi, 05, Italy
113 Vignamaggio Chianti Classico 01, Italy
114 Selvapiana, Chianti Rufina 99 Riserva
“Vigneto Bucerchiale”, Italy
115 Rosso Di Montalcino, Castello Banfi 01, Italy
116 Brunello Di Montalcino, Castello Banfi 98, Italy
117 Collepino 06, Toscana
118 Centine 06, Toscana
119 Castello Banfi Cum Laude, Sant’ Antimo 04, Italy
30
20
32
48
34
67
17
20
51
Pinot Noir
(PEE-noh nwahr)
 Just as Merlot was pooh-poohed by Miles in Sideways,
Pinot Noir was worshiped in its glorious difficulty.
 Pinot Noir is a finicky grape. It only grows in the right
climate, with the right soils and the right care. Perhaps
because it is so difficult is why it is so loved. Pinot
Noir’s home and the classic wines from the grape hail
from Burgundy. Pinot is the only grape allowed for
AOC wines of the region. Pinot Noir mutates easily and
so there are many different clones floating around in
each wine region.
Pinot Noir
Food & Order Listed
 Pinot Noir is the red grape of Burgundy.
 It is well represented in the United States by
California and Oregon. At its best, Pinot Noir
can range from strawberry-scented, to plumy
and earthy.
 Rich stews, lamb, and roasted poultry dishes
are great matches for Pinot Noir.
 The wines are listed from lightest to full-bodied
in descending order.
Pinot Noir
BIN
121 Aquinas 06, Napa Valley
122 Melville 03, Santa Rita Hills, Estate Bottled
123 Domaine Serene “Evenstad Reserve 04, Oregon
124 Dehlinger 00, Russian River Valley, Estate Bottled
125 Robert Mondavi 06, Carneros
126 Morgan “12 Clones” 04
127 Dog Point Vineyard, 03, Marlborough, New Zealand
128 Hitching Post 02/05, Santa Rita Earth
129 Domaine Alfred “Califa” 02, Edna Valley
20
36
47
53
28
33
45
40
49
Merlot
 Successful Sites:
Bordeaux, California, Washington State,
Chile, South Africa
 Common Descriptors:
plum, cherry, blackberry, spice, raspberry
Merlot
 Merlot is a varietal of Bordeaux. It is blended
with Cabernet Sauvignon, Cabernet Franc and
Petite Verdot, to create some of the world’s
greatest red wines.
 In California and Washington, as in the Pomerol
and St. Emilion regions of France, Merlot is
vinted into a wine of distinction.
 Enjoy it with red meats, rich stews and cheese.
Merlot
BIN
141
143
144
Raymond Estates 04, California
Miner 00, Napa Valley, Stagecoach Vineyard
Havens 02, Carneros
19
47
24
Zinfandel
 Successful Sites: California
 Common Descriptors: jammy,
blackberry
Zinfandel
 Zinfandel grapes are used to produce
many styles of wine. From off-dry blush
wines to late harvest port styles;
Zinfandel wines produced in California
work with a variety of foods.
 Try it with grilled meats, hearty stews and
pastas.
Zinfandel
BIN
151 Ravenswood Vintner’s Blend ‘03, California
152 Frog’s Leap ’03, Napa Valley
153 Ravenswood ‘02, Sonoma County
154 Terraces “Rutherford” ‘02, Napa
155 Howell Mountain Vineyards,
Old Vines ‘01, Howell Mtn.
156 St. Francis Pagani Vineyard Reserve ‘00,
Sonoma Valley
20
33
32
37
32
53
Syrah/Shiraz
 Successful Sites:
Rhone, Australia, California, Washington
State, South Africa
 Common Descriptors:
pepper, jam, meat, smoke
Syrah/Shiraz
BIN
161
163
166
167
168
169
Echelon ‘01, Espéranza Vineyard
Lysis Cotes du Rhone, ’01, France
Morgan ‘01, Monterey
Melville ‘02, Santa Rita Hills Estate
Guigal Chateauneuf- du Pape, ‘01
Groom ‘02, Barossa Valley, Australia
23
20
33
28
57
50
Cabernet Sauvignon
(cab-uhr-NAY sow-veeh-yawn)
 King of Red
Many refer to Cabernet Sauvignon as the king of
red grapes. Perhaps that title is due to its ability
to grow worldwide in a number of climates, or to
the fact that it produces wine with such character
yet such diversity. Either way, this grape is
responsible, as a whole or a partner, for some of
the greatest wines in the world. In Bordeaux
Cabernet Sauvignon is the principle grape of the
Medoc. It plays a supporting role in the blends of
the right bank in regions such as St-Emillion and
Pomerol. Most of the classic and cult wines of
Napa Valley are made with Cabernet
Sauvignon.
Cabernet Sauvignon
 Cabernet Sauvignon is considered the
king of red wines!
 Cabernet Sauvignon wines are best
enjoyed with hearty dishes. Beef, lamb,
and game are great matched with
Cabernet Sauvignon wines. The wines
are listed from light bodied to full-bodied
in descending order.
Cabernet Sauvignon
BIN
201
204
205
206
207
208
209
210
212
Riboli Family Vineyard, 98/99 Rutherford
Frog’s Leap 04, Napa Valley
Provenance Vineyards 01, Napa Valley
Jordan 00, Sonoma County
Louis M. Martini Monte Rosso 99, Sonoma Valley
Terra Valentine 00, Napa Valley, Spring Mountain
Spottswoode 01, Napa Valley,
Spottswoode Estate Vineyard
Richard Partridge 00, Napa Valley
Sharecropper’s 06, Columbia Valley
46
52
50
60
60
44
80
53
26
Bordeaux Blends
 The Fab Five
With so much history under its belt, it’s no
wonder that Bordeaux has figured out the recipe
to produce amazing wines.
 Centuries of making (and drinking) wine has led
them to the blend that has become synonymous
with Bordeaux.
 Winemakers in the New World replicated this
formula and have created successful blends in
their respective areas - you may see Bordeaux
blends from the US labeled Meritage (rhymes
with heritage).
Bordeaux Blends
Notable Facts
 Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec
and Petit Verdot. These five red grapes are the
components of a Bordeaux Blend.
 Cabernet Sauvignon and/or Merlot are usually the
predominant variety,
 while Cabernet Franc, Malbec and Petit Verdot are the
supporting cast.
 These three grapes help to add color, structure or
body in varying amounts.
 A Bordeaux Blend typically uses at least three of the
five grapes to be labeled as such. The beauty of the
blend?
 Each year the percentage of each grape in the blend
will vary and the winemaker can include more of the
variety that excelled in that particular vintage.
Bordeaux Blends
Summing it up
 Successful Sites:
Bordeaux, California, Australia,
Washington
Bordeaux Based
Blends/Meritage
Meritage, rhymes with “heritage”. Meritage wines reflect
the wine maker’s influence in blending Bordeaux grape
varietals.
BIN
224
225
226
227
228
229
230
231
232
Ch. De Reignac 01, Bordeaux, France
Double T by Trefethen 03, Napa Valley
Ch. Reynier “Cuvee Heritage” 01, Bordeaux, France
Ch. Faugeres 00, St. Emilion Grand Cru, France
Aquinas Red Table Wine 99, Napa Valley
Joseph Filippi “Cinq Vignobles” 03, library reserve
Deux Mondes, by Joseph Fillipi 03, Cucamonga Valley
Lail, J. Daniel Cuvee, Napa Valley, 00
Vignalta Gemola Colli Euganei Rosso 01, Italy
44
30
30
66
45
38
55
80
60
Other Red Wines
Wines in this section are great for wine and food pairings!
They offer a change to Cabernet Sauvignon. All work
well with hearty dishes, grilled and roasted meats.
BIN
241
242
243
244
245
246
247
248
249
250
Bogle Petite Sirah 04, California
Joseph Filippi Cabernet Franc, 01, Cucamonga Valley
Ferrari Carano Siena, Cabernet/Sangiovese/Merlot 00,
Sonoma County
Treana 99/00 Central Coast, Red Table Wine
Este de Bodegas Alto Almanzora, 04
Monastrell, Tempranillo, Spain
Castello Banfi Summas 99, Syrah/Cabernet, Italy
Rutherford Grove Petite Sirah 01, Napa Valley
Bramare Malbec 02, Mendoza Marchiori Vineyard,
Argentina
Donausome Blaufrankish “Ausbruch” 03, Australia
Umani Ronchi Cúmaro Rosso Conero 03
Montipulciano d’Abruzzo, Italy
20
24
38
44
13
65
50
40
22
44
Dessert, Fortified &
Fruit Wines
Dessert, Fortified &
Fruit Wines
These are wines made with addition of
spirits to raise the alcohol content. The
greatest are Port from the Douro region
of Portugal, and Sherry from a region of
Andalusia in southern Spain. Since wines
in other countries are labeled as port, true
Portuguese is now labeled
Sherry
 Sherry is a fortified wine from the area
around Jerez, Spain ("Sherry" being the
anglicized corruption of the word
"Jerez"). Made primarily from the
Palomino grape, Sherry is another of the
world's great expressions of chalky soil
(along with Chablis, Burgundy, and
some Loire wines).
Sherry
 With non-vintage Champagne, Sherry is also one of the
great expressions of the blender's art. In the Sherry
Bodegas, fractional blending systems called Soleras,
ensure a style of wine uniform from vintage to vintage. In
the finest of these, space is left in the barrels of the
solera for a special yeast called "flor" to develop and
thrive. Sherries run from completely dry, light "finos" to
nutty "amontillado" (remember "The Cask of
Amontillado"?) to rich "oloroso." The latter two are often
sweetened and sold as cream sherry or other proprietary
brands. Interestingly, because of the fortification and the
exposure to air-Sherry essentially being oxidized
already!-an open bottle of Sherry will last almost
indefinitely. Sherry is the perfect wine for tapas.
Fruit Infused
 A “Fruit Wine” is generally any wine that is
fermented from a fruit other than grapes. None
of the fruit character comes from the addition of
fruit flavors but is the natural product of fruit
fermentation. There are many different types of
fruit wines, but the some of the most popular
include: Red Raspberry, Blackberry, Cherry,
Cranberry and Blueberry. These wines are big
and intense in their fruit character as it typically
takes over ten pounds of fruit to produce one
gallon of premium fruit wine.
Fruit Infused
 “Fruit Wines” have a multitude of uses.
They are often consumed slightly- chilled
(55 degrees F) with a dessert course. For
example, Blackberry and Red Raspberry
wines are a great accompaniment with
dense chocolate desserts as the wine
cleanses the palette of the sweet
chocolate.
Port
 Port is a sweet fortified wine from the
grapes growing on the deep valley walls
sloping down to the Douro River in
Portugal. Its name coming from Oporto,
Port is made from up to about 40 grape
varieties, most of which are red. After a
brief fermentation to about 6% alcohol, the
still fermenting grape must is poured off into
larger containers holding spirit, which kills
the yeast and stops fermentation.
Port
 The young wine is then shipped from the vineyards
to the Port houses in Oporto, where it stays in
barrel for a year or two. At that time a "vintage" can
be declared, and the Port bottled with a vintage
designation. This Port virtually demands 15 or 20
years of bottle age. In order to have Port that is
enjoyable at purchase or shortly after purchase,
there are other "wood-aged" Ports, which have
spend more time in cask. These can be young
"Ruby" Ports, aged "Tawny" Ports (which will
sometimes average up to 40 years in cask), and
"Late Bottled Vintage" Ports. Port traditionally
accompanies walnuts and stilton cheese.
Dessert Wines
 Dessert wines can be enjoyed on their
own or with sweets to complete a meal.
 Some dessert wines can actually be
enjoyed with savory dishes.
 Experiment and see which combinations
of food and wine you enjoy!
Dessert Wines
BIN
Glass
Bottle
Sparkling Dessert Wine
701 Banfi Rosa Regale, Italy
28
Sherry/Sherry Style
301 Galleano Sherry Crema, Cask 3, Cucamonga Valley 6.00
43
Late Harvest
401 Ice Wine, Chenin Blanc, Kiona Winery 375ml
Red Mountain ‘05
6.50
27
Fruit Infused
501 Bonny Doon Vineyard Framboise 375ml
4.00
20
7.50
6.00
50
44
43
Port/Port Style
601 Galleano 3 Friends Port
602 Porto Rocha 20 Year Tawny, Portugal 375ml
603 Warre’s Colheits Port 1992, Portugal
Opening Wine
 http://www.lifeinitaly.com/wines/openingwine.asp
 http://www.chow.com/stories/10494
 http://www.Wineintro.com