The Vines experience is about more than simply making your own wine. Learn about your palate, how to pair wine like a boss, wine origins and more. Vineducation is your first step in becoming a Vines connoisseur.

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Know Your Palate

  • If you’re in the dark about which wine might be right for your taste buds then you’ve come to the right place! Narrowing down your own taste preferences is a great way to learn about wines you may enjoy.

    This interactive guide uses knowledge that you already know about your taste to guide you toward a wine that suits your preferences.

    We worked with Lucie Trepanier, a certified sommelier, who put this learning tool together in order to ensure we had certified information.

    Click away on the pictures below to learn about how your taste preferences can help you select a wine that’s right for you.

  • experience

Get to know your palate

Which of these fruit juices would you consider to be your favourite?

Which of these homemade pasta dishes sounds most fabulous to you?

Which of the following fruit sounds like the most appealing snack?

Are you a milk chocolate or dark chocolate lover?

The smell of campfire smoke and intense leather make me feel:

How would you describe your sense of adventure with exotic food and experimenting with new, intriguing flavours?

Exotic tastes in food and drinks such as ginger, lychee fruit, mango, rose water, cardamon, bergamot (the main spice in Earl Grey tea), coriander seed, cilantro, lemon grass, kaffir lime leaf, garam marsala and saffron... are:

Spicy flavours in food such as cloves, nutmeg, cinnamon, fennel seed, star anise, paprika, intense black pepper in my food:

Discover the Rainbow

Taste the colours and flavours of the wine spectrum

  • Full Body Red

    eg. Syrah (Shiraz), Cabernet Sauvignon

  • Usually contain more tannin, higher alcohol content and dark fruity flavours. They are very bold flavour so they pair well with bold flavours. Have a mouth coating density.

    Serve at:
    Room Temperature

    Pairs well with:
    Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes

    Vines Selection:
    Oh for the Love of Red Amorosso, Koala-ty Shiraz

  • Medium Red

    eg. Zinfandel, Merlot

  • A medium bodied wine is rich in flavour and has balanced characteristics without being over powering. Slightly tannic, a little sweet and can vary in its flavour profile depending on where the wine comes from, or the grapes used. Some medium bodied reds can be influenced by oak to further it’s traits.

    Serve at:
    Room Temperature

    Pairs well with:
    Lasagna, Pizza, Spiced and Roasted Meats, Hearty Vegetable Soups, Hamburgers, Roasted Vegetables, Strong flavored spices like Cinnamon, Fennel, Anise, Cumin, Rosemary, Chili Pepper, Allspice

    Vines Selection:
    Baby, You Can Drive My Carmenere, Marilyn Merlot

  • Light Red

    eg. Pinot Noir

  • Delicately perfumed with very subtle flavours, a more approachable wine. Light red wines are known for having lighter tannin, bright acidity and slightly lower alcohol with red fruit flavours.

    Serve at:
    Room Temperature

    Pairs well with:
    Mushroom Risotto, Coq au Vin, Cream Pasta with Chicken, Chicken & other Poultry

    Vines Selection:
    Burn the Night Pinot Noir

  • Rosé

  • Made from black grapes but undergoes less contact with the skins of the grape during fermentation which gives the wine a light red colour. They tend to have more body than most white wines.

    Serve at:
    Cool Room Temperature

    Pairs well with:
    Fried Chicken, Roast Pork, Mexican Food, Lebanese, Greek and Turkish Cuisine

    Vines Selection:
    Make Me Blush Zinfandel

  • Full Bodied White

    eg. Oaked Chardonnay

  • Taste very similar to red wine. Many undergo oak aging, to add a vanilla or coconut note, as well as a process called “Malolactic Fermentation”, which makes wine taste creamier.

    Serve at:

    Pairs well with:
    Crab & Lobster, Pasta with Cream Sauce, Soft Cheeses, Chicken & Other Poultry

    Vines Selection:
    For the Girls Chardonnay

  • Medium Bodied White

    eg. Sauvignon Blanc, Unoaked Chardonnay

  • The wine equivalent to a refreshing beer. “Dry”, “Crisp” “Tart” and “Zippy” are all synonymous with “zesty”. Fresh, fruity and mouth watering acidity.

    Serve at:

    Pairs well with:
    Seafood, Sushi, Green Salads, Pesto, Fried Foods, Chicken & other Poultry

    Vines Selection:
    Chill Bro Pinot Grigio

  • Light Bodied White

    eg. Gewürztraminer, Riesling

  • Perfumed fruit and floral aromas. However, much like good lemonade, this sweetness is generally used to balance an aggressive acidity or bitterness in the wine.

    Serve at:

    Pairs well with:
    Indian Cuisine, Thai Food, Citrus Dishes, Pungent Cheeses, Cream Sauce, Cake, Ice Cream

    Vines Selection:
    Sweetie Pie Viognier

  • Dessert/Fortified Wine

    eg. Port, Sherry

  • Ice wine is a good example of a dessert wine. They are named dessert wines because they are generally paired with dessert due to the fact that they are very sweet wines. Because of the high alcohol and sugar content, dessert wines are precious and meant to be enjoyed in small amounts (about 2-3 ounces).

    Serve at:

    Pairs well with:
    Pungent Cheeses (like Blue), Caramel, Cakes, Chocolate, Fruit Pies

Which wine should I have with...

Look no further

Talk the Talk

Bring up your wine game lingo to match

Acidity: How tart a wine is (or isn't). Includes crisp and bright

Aeration: Exposing wine to oxygen to let it "breathe" and mix with air to open up the wine's aromas.

Blend: Wine from more than one grape variety.

Body: How heavy or full wine feels in the mouth. (light - full)

Earthy: Smell/taste related to the earth (eg. soil, forest) Description for red wines

Fermentation: When yeast turns grape sugars into alcohol.

Finish: How long a wine's flavor lingers in your mouth after swallowing. (short or long)

Fruity: Notes of fruit (eg. plums, berries) Description for red wines

Minerality: Taste related to stones. Description for white wines.

Oaked: Matured in oak barrels/oak chips. Notes of vanilla, cloves, butter, or caramel.

Oxidation: When wine is over-aerated, it loses color and flavor.

Sediment: Particles that settle in the bottom of a bottle of wine. Tastes gross but, it’s a sign of a minimally processed wine.

Tannins: Bitter compounds in the skin and seeds of grapes that give that dry mouth feel. Red wines are more tannic than white.

Varietal: A single variety of grape.

Vintage: Made from grapes that were produced in a single year. Nonvintage wine is from grapes harvested over two or more years.

Questions? Contact us or drop in and see us