Loved Chris Sherman's Naples Winter Wine Festival story today. That's some seriously pricy hooch. For folks who are interested in wine but just learning, I thought a list of varietal descriptors might be helpful for your own next tasting. Wine's vocabulary can be somewhat intimidating, with each varietal getting its own set of key words. You might print out copies of this to see if you recognize the smells and flavors in the wines you taste.

Whites:

Sauvignon Blanc: Strong varietal character. High acid, vegetative/herbaceous (grassy, bell pepper, green olive, herbs), citrus (lemon), fig (especially if Semillon is blended in), melon, unripe fruit (apples, peaches), “kitty litter” or wet eucalyptus leaves, oak/vanilla if aged or fermented in oak. Should be bone dry (but if oak aged, might seem slightly sweet).

Chardonnay: Not very strong varietal character (much “Chardonnay” character—buttery, creamy, toasty, vanilla qualities—comes from oak aging, not the grape itself). Apples, pineapple, citrus (lemon), clove or cinnamon. Can be high-acid and light-bodied or full-bodied with more oak character.

Gewurztraminer: Fruity (peach, tropical such as passionfruit, guava, papaya, lychee), floral/perfumey (rose, gardenia, honeysuckle, orange blossom, jasmine), honey, spicy (allspice, pepper, nutmeg, clove, cinnamon, ginger, curry). Bone dry to medium sweet, can have a bitter finish.

Reds:

Pinot Noir: Fruity (strawberry, cherry, plum), smoky, earthy/mushroomy, floral (violet), spicy (black pepper, sweet spices e.g. cinnamon, clove, nutmeg), oak/buttery/toasty, woodsy/herbal, tobacco leaf, tar, leather, meaty, bacon, fat.

Zinfandel: Made in several styles (white or rose, nouveau, fruity-berry, claret-like, late harvest, port). Fruity (blackberry, raspberry, plums, prune, raisin, blueberries), spice (black pepper, licorice, cinnamon), oak/vanilla, chocolate.

Merlot: Smooth, mellow, “round,” “soft tannins,” fruity (cherry, black cherry, plum, orange rind), coffee, tea leaf, sometimes woodsy or herbal, oak/vanilla, spicy (black pepper, “bake shop” spices).

Cabernet Sauvignon: Complex, intense, can be quite tannic, especially when young, fruity (cassis, berries, cherries, plums), cedar, “cigar box,” oak, vanilla, herbaceous (green pepper, green olive, mint, eucalyptus), chocolate, coffee.