Archive for September, 2012

Wine Pronunciation Guide

September 25th, 2012 No comments

Image credit: Dave Morrison Photography

Raise your hand if you’ve ever avoided ordering a bottle of wine at a restaurant because you couldn’t pronounce the name. Bookmark our wine pronunciation guide and never fear embarrassing yourself again!

Alvarinho: ahl-vah-ree-nyoh

Albariño: al-bah-ree-nyoh

Barbaresco: bar-bah-RES-coe

Barbera: bar-BEH-rah

Barolo: bar-ROW-lo

Beaujolais: boh-zhuh-LAY

Bordeaux: bohr-DOH


Cabernet Franc: KA-behr-nay-FRAHNGH

Cabernet Sauvignon: ka-behr-NAY so vihn-YOHN

Cava: KAH-vah

Chablis: sha-BLEE

Chardonnay: shar-doh-NAY

Châteauneauf-du-Pape: shah-toh-nuhf-doo-PAHP

Chenin Blanc: SHUH-ihn BLAHNGK

Chianti: key-AWN-tee

Colombard: KAHL-hm-bahrd

Cote Rotie: coat-row-TEE

Côtes du Rhone: koht deu ROHN

Cuvée: koo-VAY

Fumé Blanc: FOO-may BLAHNK

Gamay: GAM-may

Gewürztraminer: guh-vurts-TRAH-MEE-NER

Grenache: gruh-NAHSH


Languedoc: lawn-geh-dock

Madeira: muh-DEER-uh

Malbec: mahl-behk

Merlot: mehr-LOH

Montepulciano: mawn-teh-pull-CHA-no

Montrachet: mawn-rah-SHAY

Mourvedre: moor-VAY-druh

Muscat: MUHS-kat

Nebbiolo: neh-be-OH-low

Nouveau: NEW-voe

Petite Sirah: peh-TEET sih-RAH

Petit Verdot: puh-TEET-vare-DOE

Pinot Blanc: PEE-noh BLAHN

Pinot Gris: PEE-noh GREE

Pinot Noir: PEE-noh NWAHR

Pouilly-Fuissé: poo-yee fwee-SAY

Pouilly Fume Poo: yee-foo-MAY

Prosecco: praw-SEHK-koh

Riesling: REES-ling

Rioja: ree-oh-hah

Rosé: roh-ZAY

Sancerre: sahn-SEHR

Sangiovese: san-joh-VAY-zeh

Sauternes: soh-TEHRN

Sauvignon Blanc: SOH-vee-nyawn BLAHNGK

Semillon: say-mee-YOHN

Shiraz: she-RAHZ

Spumante: spu-MON-tay

Syrah: see-RAH

Tempranillo: temp-ra-NEEL-yo

Trebbiano: treb-e-AH-no

Verdelho: vehr-DEH-lyoh

Verdicchio: vehr-KEEK-kyoh

Viognier: vee-oh-NYAY

Zinfandel: Zin-fan-DELL

Grüner Veltliner: Your New Favorite White Wine

September 11th, 2012 1 comment

Austria, home of Grüner-Veltliner.

Summer is coming to an end. But it doesn’t go quietly: the most sweltering weeks of the year are now upon us. The dark, heavy reds of winter are the last thing on your mind. So what to drink?

If you haven’t yet tried Grüner Veltliner, Austria’s dominant white wine varietal, it’s time you did. Grüner Veltliners can vary widely from bottle to bottle, but most are medium-bodied dry wines. Most Grüners are high in acidity, making them refreshingly perfect for hot summer nights. They can vary from fruity, with aromas of apple and pear, to very mineral, to spicy, with notes of pepper.

Grüner Veltliner is a great wine to pair food with: its subtle acidity is a good foil for all kinds of dishes. Austrians serve it with everything from Wiener Schnitzel to strong-tasting vegetables such as broccoli and artichoke. Grüner Veltliner also pairs well with spicy foods: try it with your next Thai or Chinese meal.

Some Grüner-Veltliners are meant to be enjoyed soon after bottling, but others have the kind of complexity that aging agrees with.    If you haven’t tried this varietal before, pick up a few bottles: some to save for a rainy winter day, and some to toast the end of a long, beautiful summer.