TOSCA WINE JUICE
FRESH WINE JUICE DESCRIPTIONS
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FRESH WINE JUICE DESCRIPTIONS
Click here for a printable version.
REDS:
TOSCA RED BLEND: A lighter blend of red wines, medium body; comparable to a house red.
ZINFANDEL BLEND: 50% base of pure zinfandel with a blend of lighter red juice to give a lighter zinfandel taste
ALICANTE BLEND: 50% base of pure Alicante with a blend of lighter red juice to give a lighter Alicante wine
ALICANTE SUPERIOR 100%: Full-bodied, intensely coloured red wine
RED BORGHESE: Blend of full bodied juices which gives a delicious wine somewhat like those of northern France
SHIRAZ: Deep coloured, tannic, ages well, very flavourful red wine
GRENACHE: Lighter coloured, fruity, low in tannins
BARBERA: Quite acidic, with a ripe currant flavour and a bit of smokiness
MONTEPULCIANO: Deeply coloured, rich red wine with flavours of blackberry, spice and pepper. Mederately acidic, smooth and mellow.
ZINFANDEL SUPERIOR 100%: Hearty, robust with berry like flavours, spicy, tannic…
MERLOT: Medium to dark red, rich and fruity. Round and supple. Drink young.
"ORGANIC" MERLOT: Grown without the use of chemical pesticides.
AUSTRALIAN CABERNET SAUVIGNON: Medium red, fruity, tannic and long-lived. Oaked
SAUVIGNON: Medium red, fruity, tannic and long-lived
VIEUX CHATEAU ROUGE: Big, rich, full bodied wine with spicy raspberry flavours.
WHITES:
TOSCA WHITE BLEND: Generic blend of white wines. Gives a light to medium “house” white
PALAMINO BLEND: 50% pure palomino blended with other light whites to give a lighter version of the 100% palomino
MUSCATI BLEND: 50% pure muscati blended with other lighter white grapes gives a lighter version of the 100% muscati, while preserving the distinctive aroma and taste
PINOT BLANC: Dry white wine often compared to chardonnay. Fresh appley aroma, with hints of spice. Crisp and fresh
MUSCATI SUPERIOR 100%: Fragrant, perfumy, musky ripe-grape flavours
PALOMINO SUPERIOR 100%: Delightful lighter white wine
FRENCH COLOMBARD: Crisp, moderately dry, spicy wine with floral attributes and good acidity
SAUVIGNON BLANC: Noticeably acidic & crisp herbaceous wine; sometimes flinty
WHITE ZINFANDEL BLUSH: Fruity flavoured, slightly pink wine
GEWURZTRAMINER: Crisp, spicy, highly fragrant, with flavours of litchis, roses, and spices
JOHANNISBERG RIESLING: Delicate, complex, slightly fruity, flowery bouquet & long finish
PINOT CHARDONNAY: Apple, pear, fig citrus tones, may be oaked, can be very soft
ORGANIC CHARDONNAY: same as chardonnay, but grown without chemical pesticides
GOLD - CRUSHED GRAPE SKINS INCLUDED:
AUSTRALIAN CHARDONNAY: Apple, pear, fig citrus tones, oaked, can be very soft
PINOT GRIGIO: Delicate bouquet. Lively when young. Superb with poultry & white pasta. Low in acidity. Pale orange-peach colour
SHIRAZ BLUSH (AUSTRALIAN): A delightful blush wine produced using primarily the juice from these grapes and only a slight smidgen of skin for color.
MULLER-THURGAU: These grapes produce a smooth, low-acid, medium-sweet wine with a hint of Muscat.
WHITE MERLOT: White Merlot derives its color by leaving the grape juice in contact with the red skins of the grape for a short period of time, usually hours or days.
TOSCA RED BLEND: A lighter blend of red wines, medium body; comparable to a house red.
ZINFANDEL BLEND: 50% base of pure zinfandel with a blend of lighter red juice to give a lighter zinfandel taste
ALICANTE BLEND: 50% base of pure Alicante with a blend of lighter red juice to give a lighter Alicante wine
ALICANTE SUPERIOR 100%: Full-bodied, intensely coloured red wine
RED BORGHESE: Blend of full bodied juices which gives a delicious wine somewhat like those of northern France
SHIRAZ: Deep coloured, tannic, ages well, very flavourful red wine
GRENACHE: Lighter coloured, fruity, low in tannins
BARBERA: Quite acidic, with a ripe currant flavour and a bit of smokiness
MONTEPULCIANO: Deeply coloured, rich red wine with flavours of blackberry, spice and pepper. Mederately acidic, smooth and mellow.
ZINFANDEL SUPERIOR 100%: Hearty, robust with berry like flavours, spicy, tannic…
MERLOT: Medium to dark red, rich and fruity. Round and supple. Drink young.
"ORGANIC" MERLOT: Grown without the use of chemical pesticides.
AUSTRALIAN CABERNET SAUVIGNON: Medium red, fruity, tannic and long-lived. Oaked
SAUVIGNON: Medium red, fruity, tannic and long-lived
VIEUX CHATEAU ROUGE: Big, rich, full bodied wine with spicy raspberry flavours.
WHITES:
TOSCA WHITE BLEND: Generic blend of white wines. Gives a light to medium “house” white
PALAMINO BLEND: 50% pure palomino blended with other light whites to give a lighter version of the 100% palomino
MUSCATI BLEND: 50% pure muscati blended with other lighter white grapes gives a lighter version of the 100% muscati, while preserving the distinctive aroma and taste
PINOT BLANC: Dry white wine often compared to chardonnay. Fresh appley aroma, with hints of spice. Crisp and fresh
MUSCATI SUPERIOR 100%: Fragrant, perfumy, musky ripe-grape flavours
PALOMINO SUPERIOR 100%: Delightful lighter white wine
FRENCH COLOMBARD: Crisp, moderately dry, spicy wine with floral attributes and good acidity
SAUVIGNON BLANC: Noticeably acidic & crisp herbaceous wine; sometimes flinty
WHITE ZINFANDEL BLUSH: Fruity flavoured, slightly pink wine
GEWURZTRAMINER: Crisp, spicy, highly fragrant, with flavours of litchis, roses, and spices
JOHANNISBERG RIESLING: Delicate, complex, slightly fruity, flowery bouquet & long finish
PINOT CHARDONNAY: Apple, pear, fig citrus tones, may be oaked, can be very soft
ORGANIC CHARDONNAY: same as chardonnay, but grown without chemical pesticides
GOLD - CRUSHED GRAPE SKINS INCLUDED:
AUSTRALIAN CHARDONNAY: Apple, pear, fig citrus tones, oaked, can be very soft
PINOT GRIGIO: Delicate bouquet. Lively when young. Superb with poultry & white pasta. Low in acidity. Pale orange-peach colour
SHIRAZ BLUSH (AUSTRALIAN): A delightful blush wine produced using primarily the juice from these grapes and only a slight smidgen of skin for color.
MULLER-THURGAU: These grapes produce a smooth, low-acid, medium-sweet wine with a hint of Muscat.
WHITE MERLOT: White Merlot derives its color by leaving the grape juice in contact with the red skins of the grape for a short period of time, usually hours or days.