When we went to school, an A was an A. How could there be a huge difference between a term paper that scored 91, and one that scored 93? Some teachers even graded on a curve, so that an 89 was still an A! Luckily, high school is over for most of us, and we have better things to worry about, like if we think a wine tastes good! Well, we don't sell any wines that we don't like, but we thought it might be helpful if we showed you how we approach making our selections for the store. When you're done with this, you'll be able to understand if a wine is sweet or dry, if it smells or tastes oaky, how full bodied it is, and even a little about its intensity. We might even be able to give you some handy information about the producer and their farming or production methods. We're currently rolling out our signature icons in the store, but thought we'd give you a sneak preview of them on our site in the interim. Check out How to Interpret a Profile for a description of our scaling system and how it will help you profile a wine that best suits your needs.

Red: These days, there's a red wine for every taste. From light and fruity Beaujolais to inky, rich Australian Shiraz and age-worthy Bordeaux, the sky's the limit. Some reds are even sweet or sparkling!

White: Some are delicate and crisp, others are oaky and rich, some are bone dry, others unctuously sweet. Most are food friendly, versatile, and refreshing. Some can even benefit from bottle age!

Pink: Pink wine gets a bad rap from folks who mistakenly believe it is uncool. But on a hot day, there is nothing more refreshing than a chilled glass of zesty rosé, and rosés are also incredibly versatile with a huge range of foods. Since the juice of most grapes is clear, most rosés are made from black skinned grapes; minimal contact between the juice and skin gives the wine a beautiful light pink color and a lovely fruity character.

Sparkling: While a glass of bubbles is an instant celebration, sparkling wines also make a perfect way to start off almost any meal. Richer bubblies, whether white, pink or even red (!) can be drunk right through the meal. These wonderful wines are as fun and diverse as they are delicious.

Dessert: Dessert wines can be found in a wide range of styles and degrees of sweetness; from delicately fruity and off-dry Moscato d'Asti from Italy, to the honeyed and luscious late-harvest Rieslings from Germany, to the powerful and opulent Ports of Portugal's Douro Valley. Dessert wines are made from naturally sweet grapes, in some cases from late-harvested very sweet fruit. Other dessert wines such as Port and Sherry are made by fortifying the sweet must as it ferments. Whatever the case, the Ferry Plaza Wine Merchant has a dessert wine to satisfy wine lovers. Whatever the case, Ferry Plaza Wine Merchant has a dessert wine to satisfy almost anyone!

Wood: (0-5) Wood barrels of various shapes and sizes are used in the fermentation of some wines and also in the long-term aging and storage of many wines. The impact of barrels on the finished wine will either be in the form of a smoothing out or softening the texture of the wine, or additional flavors in the wine such as vanilla, sweet baking spices, toast, and smoke. Wood is a valuable winemaking tool and can add much to the complexity and texture of wine. Excessive use of new oak, however, can render a wine harsh and completely out of balance. We pride ourselves in finding wines that, when appropriate, have a beautiful balance of wood character.

Sweet: (0-5) The range between very dry and very sweet in a wine is dramatic. Some wines are "bone" dry (0), with virtually no perceived sweetness, while others are rich and very sweet (5). Most wines fall somewhere between those extremes. Some wine lovers mistakenly believe that a wine has to be bone dry to qualify as "sophisticated," or to pair successfully with food, but a touch of sweetness can add charm, and serve as a useful bridge in pairing - especially if the food is at all spicy. Additionally, some wines are perceived as slightly sweet simply because they have such rich fruit character. They all have their place on the world wine stage.

Intensity: (1-5) This is a fun one. Think of cheese . . . Fresh mozzarella (1) has very subtle intensity and flavor, and chefs will almost always wake it up with something else such as olive oil, cracked pepper, basil and tomatoes. But what about a blue veined cheese like Stilton (5)? It can be so intense that it dominates everything else on the plate. Wine is just as varied, with some subtle and graceful, others big and bold. You'll find beautiful examples of both from the Ferry Plaza Wine Merchant.

Body: (1-5) Body in wine is descriptor that causes confusion, but makes a lot of sense when you think about it. Lots of everyday things have similar flavor, but thoroughly different weight and richness. Milk is a great example. Nonfat milk is thin and light (1), whole milk is much heavier (3-4), heavy cream is weightier still (5). The body of a wine comes from its alcohol, dissolved grape extract, and in the case of sweet wines, unfermented sugar. The richer and heavier the style of a wine, the more body it will have.

Farming: (U, S, O, B) Sorry, we didn't mean to be rude. ;>) As society learns more about the far reaching consequences of farming practices, it is good to know that more and more conscientious winegrowers are committed to organic and sustainable agriculture. Some are even going beyond organic to a farming and production method called biodynamic, which ties vineyard and winery tasks and disciplines to the natural cycles of the earth and solar system. These wines will be flagged with a letter B. Certified organic farming will be noted with an O, and wines where we can't make a good assessment of farming practices will be marked with a U for undetermined. An S indicates sustainable farming. This is admittedly a more nebulous description, and one where the wine industry is struggling to come up with consistent standards. Generally it means organic without benefit of certification. We are using our judgment when applying an S. The integrity of the producer must be well established, and the claim credible.

Tawny: Just like "white" or "red," "tawny" is a reference to color. While traditionally used only for Tawny Ports that have had their color changed by long aging in wood, we find it equally descriptive for most Madeiras, some Sherries, Marsalas and similar wines. It is even applicable to some sweet Muscats that have been made from semi-dried (passito style) grapes.

Pink Sparkling: When you visit fine Champagne producers and ask them to pour their favorite cuvée it will often be a rosé bubbly. Surprised? Don't be. The image of rosé, thanks to lousy jug wines, has suffered greatly, but good rosés, whether still or sparkling, are potentially lovely wines.

Red Sparkling: Now this is a novel idea! Truth is there aren't many wines in the world that fit this category - think hearty sparkling Shiraz from Australia, or charming Brachetto from Piemonte. Sparkling reds are sometimes quirky, but can be fascinating wines.