A beer made by warm fermentation using predominately pale malt.
An alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops.
Spawned from the English mild ale, brown ales tend to be maltier and sweeter on the palate, with a fuller body. Colour can range from reddish brown to dark brown.
Certain Belgians are malt-balanced on the sweet side, while others remain malt-balanced but lack sweetness. Many also display fruit and/or spicy yeast character.
RED WINE While Zinfandel is grown many places, its most popular and successful region is California. Appellations producing delicious Zinfandel wines include Sonoma, specifically Dry Creek Valley, Napa, the North Coast, the Central Coast, and the Sierra Foothills. Zinfandel stands out with its very berry intensity and exotic spice notes. In some, jammy fruit will
RED WINE Tempranillo features flavours of red fruits like sweet strawberries and tart cherries, backed by a rustic edge. Tempranillo takes well to oak, and many Spanish wines from this grape will spend a few years in barrel and bottle before reaching the consumer. Spanish wine laws are very specific about ageing wine, both in
RED WINE Like many world-popular grapes, Syrah (also known as Shiraz) can differ in style depending on the climate, region and winemaking techniques. Typical aromas and flavours from most Syrah-based wines include pepper, blackberry and leather or smoke. Australian Shiraz and central or southern California Syrah tend to be more dense in fruit flavour, some
WHITE WINE Sauvignon Blanc’s home is the Loire Valley of France, where it produces the crisp, grassy mineral-tinged wines of Sancerre and Pouilly Fume (not to be mistaken with Pouilly-Fuisse in Burgundy – that would be Chardonnay). Wine of this region is crisp and grassy, with delicious minerality and an occasional gun flint/smoky character. In
RED WINE Sangiovese mutates easily, and therefore has many clones – the most notable being Brunello, of Brunello di Montalcino fame. Sangiovese is a slow-growing, late-ripening grape. It has high acidity and a thin skin, which makes it difficult to master. If not cared for correctly, the grape will produce a wine overly acidic with
WHITE WINE Riesling has an extremely high level of acidity. That acidity is matched by the intensity of the grape’s floral and fruit aromas. A number of descriptors are associated with Riesling due to its tendency to adopt the characteristics of where it is grown. Riesling of the Mosel is distinctive because its flavours reflect