Wine doesn't need to be complicated. Here are the 27 overarching flavor profiles we use to categorize wines, explained in plain English. No jargon.
Highly fragrant with white blossom and citrus zest, finishing clean, dry, and light on its feet.
Perfect Pairing:Thai green curry, Vietnamese pho, sushi, and ginger-scented stir-fries.
Deep copper and rustic with dried citrus peel, tea leaves, and earthy complexity.
Perfect Pairing:spiced lamb tagine, smoked duck, roasted aubergine, funky cheeses, and fermented condiments.
Juicy and medium-bodied with dark berry notes and low tannins.
Perfect Pairing:grilled vegetable skewers, casual burgers, and tomato-based pasta dishes.
Deeply colored and savory with red cherry, dried herbs, and a gently structured feel.
Perfect Pairing:roast lamb cutlets, chorizo paella, grilled salmon, and charcuterie.
Vibrant and citrus-led with orchard fruit and moderate, mouth-watering acidity.
Perfect Pairing:calamari, grilled sea bass, garlic prawns, fish and chips, and Greek salads.
Taut and mineral with lively bubbles, green apple, and a crisp, dry finish.
Perfect Pairing:fish and chips, fried calamari, fresh crab, oysters, and light canapés.
Light-bodied, crunchy, and packed with tart red berries and a smooth finish.
Perfect Pairing:charcuterie, tuna tartare, artisan pizza, and pork pies. Best served slightly chilled.
Vibrant pink fizz with wild strawberry, red currant, and a snappy, refreshing dry finish.
Perfect Pairing:smoked salmon canapés, duck spring rolls, charcuterie, and grilled prawns.
Light, refreshing, and fruit-forward without the alcohol footprint.
Perfect Pairing:light salads, steamed fish, raw vegetables, and simple summer lunches.
Bone-dry and crisp with a clean, salty finish.
Perfect Pairing:raw oysters, steamed mussels, whitebait, sashimi, and fresh goat's cheese.
Ripe, warming, and generous with blackberry compote, cracked black pepper, and licorice.
Perfect Pairing:barbecue ribs, venison sausages, rump steak, and smoked brisket.
Dense, sweet, and warming with dark raisin, fig, chocolate, and molasses.
Perfect Pairing:Stilton, sticky toffee pudding, dark chocolate torte, and mince pies.
Big, bold, and gripping with dark blackberry and cedar.
Perfect Pairing:dry-aged ribeye steak, braised ox cheek, venison stew, and mature cheddar.
Bone-dry, pale, and refreshing with tart red berries and a crisp finish.
Perfect Pairing:Mediterranean tapas, grilled prawns, melon with ham, and light summer salads.
Bone-dry and savory with a distinct salty tang.
Perfect Pairing:Marcona almonds, green olives, jamón Ibérico, anchovies, and fried seafood.
High acidity and a structured feel with sour cherry, tobacco, leather, and dried herbs.
Perfect Pairing:slow-cooked beef ragù, roast leg of lamb, wild boar, and hard cheeses like Parmesan.
Rich, heavy texture with bold peach, lychee, and baking spice.
Perfect Pairing:duck liver pâté, roast pork belly, butter chicken, and washed-rind cheeses.
Lively, low-calorie, and sessionable with orchard fruit and gentle effervescence.
Perfect Pairing:light snacks, picnic foods, and salty bar bites.
Medium-bodied, plush, and fruit-forward with soft textures, ripe plum, and gentle oak.
Perfect Pairing:gastro-pub smash burgers, steak frites, cottage pie, and tomato pasta.
Complex and savory with toasted walnut, dried orange peel, toffee, and brine.
Perfect Pairing:consommé, roasted game, aged Comté, pecan pie, and charcuterie.
Full-bodied and broad, layered with butter, toasted brioche, vanilla, and ripe stone fruit.
Perfect Pairing:roast chicken with gravy, lobster thermidor, scallops, and creamy pasta.
Creamy and structured with baked raspberry, pastry crust, and fine persistent bubbles.
Perfect Pairing:roast duck, seared tuna, mushroom tarts, and creamy soft cheeses.
Graceful and perfumed with red cherry, forest floor, and refined, silky textures.
Perfect Pairing:pan-roasted duck breast, mushroom risotto, roast quail, and seared salmon.
Juicy and easy-drinking with sweet strawberry, red berry notes, and low acidity.
Perfect Pairing:barbecue pulled pork, mild chicken curries, and spicy buffalo wings.
Frothy and fruit-driven with pear, peach blossom, and a gentle, welcoming sweetness.
Perfect Pairing:afternoon tea, cured meats with melon, fruit pavlova, and mild brunch dishes.
Amber-hued with dried apricot, iced tea notes, and a gentle, refreshing finish.
Perfect Pairing:Middle Eastern mezze, falafel, roast cauliflower, fermented dishes like kimchi, and aged pecorino.
Rich, biscuity, and creamy with toasted brioche, baked apple, and fine, persistent bubbles.
Perfect Pairing:roast poultry, lobster, truffle fries, sweetbreads, and triple-cream cheeses.