I'm no wine expert, but then again I don't think I need to be. As stated in The Wall Street Journal Guide to Wine, "A good wine is a wine that tastes good to you." And we at Sea Rocket Bistro believe this to be the best, and only necessary, test. In spite of the many variables that give each wine its own unique flavors, texture and body, there are some basic properties of any varietal that can be used as a guide to selecting something you might like, or at least inform you of what to expect from, or look for, in a wine.

Basic differences between whites and reds:

• Red and white wines are made from the same grapes- reds simply acquire their color from the skins while whites are processed without the skins, resulting in their clear or yellowish color.
• Red wines are more often aged in oak barrels, while many whites are aged solely in stainless steel tanks. Wood barrels infuse wines with earthy properties, while stainless steel tank-aged wines exhibit more of the natural fruit flavors.
• Wines taste different based on whether they're consumed warm, chilled, or somewhere in between. Chilling wines generally tames their flavors while warming wines allows any complexities to be fully detected. Wines will "open up" as they warm and as a bottle sits open, the flavors can change significantly.
• Wines will taste different based on how long they have been exposed to air, and depending on what kinds of food you are drinking them with- enjoy the evolution!

Whites

Chardonnay
Flavor Basics: Traditionally full-bodied, heavy and oaky, rich and buttery, sometimes with a toastiness, creaminess or vanilla flavor but varying in strength or "largeness" depending on the vintage and winery, based on the various permutations this wine has gone through over the years.
Temperature Notes: Chardonnay should usually be consumed at room temperature (technically, about 55 degrees), to allow the full richness of flavor to come through.

Savignon Blanc
Flavor Basics: Crisp and grassy, herbal and acidic, sometimes creamy (if oak aged) and sometimes very fruity (aged in steel only).
Temperature Notes: Should ideally be served well chilled.

Viognier
Flavor Basics: Generally heavier, flatter wines (meaning not crisp and acidic) and rich, often with a mineral or earthy flavor, and melon fruits
Temperature Notes:

Pinot Gris/Pinot Grigio
Flavor Basics:
Temperature Notes: Should ideally be served well chilled.

Reds

Merlot
Flavor Basics:
Temperature Notes: Room Temperature

Cabernet Savignon
Flavor Basics:
Temperature Notes: Room temperature.

Syrah
Flavor Basics:
Temperature Notes: Room temperature.

Pinot Noir
Flavor Basics:
Temperature Notes: Lightly chilled.

Zinfandel
Flavor Basics:
Temperature Notes: Lightly chilled.