A. St Emilion
B. St Estèphe
C. St Joseph
D. St Julien
Negoska (ne-GOES-ka)
A northern Greek variety used with xynomavro to make the popular, full-bodied Greek The following content is accessible for members only, please sign in.Negramoll (NEG-ra-mol)
Old variety that probably originated in Andalucia, Spain, and from there was brought to Spain’s The following content is accessible for members only, please sign in.Negrara (ne-GRA-ra)
A minor blending grape in the powerful Italian wine amarone and lighter bodied Valpolicella. Considered The following content is accessible for members only, please sign in.Muscardin (moose-car-DEN)
Relatively rare, fairly neutral grape used in France’s southern Rhône The following content is accessible for members only, please sign in.Mourvèdre (moor-VED-rah)
If you were ever an English major, you’ll know what I mean by this: The following content is accessible for members only, please sign in.Mencìa (MEN-thee-a)
Spicy grape native to the area around Bierzo in the province of The following content is accessible for members only, please sign in.Merlot (mehr-LOW)
Very similar in flavor and texture to cabernet sauvignon, merlot is easily The following content is accessible for members only, please sign in.Mission
The first Vitis vinifera variety planted in California. Originally from Spain, The following content is accessible for members only, please sign in.Molinara (mole-in-ARE-a)
High-acid red grape probably native to the Veneto. Not as high in quality as The following content is accessible for members only, please sign in.
The Canelé’s Winemaking Roots
Instantly recognizable by its dark, caramelized crust and soft, custardy center, the canelé is Bordeaux’s iconic pastry. The pastry was born in the 18th century as a “byproduct” of winemaking. The following content is accessible for members only, please sign in.
Continue reading