Following are short descriptions of the most prevalent grapes used to make
red wines. I describe the flavors and sensations typically found in each wine.
Of course there can still be significant variance in individual wines based on
the climate, the terroir and the winemaker’s style.
BARBERA
Barbera is most commonly used in wine from Italy’s Piedmont region, but a
few new world producers also make Barbera wines, which are typically fruity
and fairly acidic. Dark in color with plum and dark berry flavors, Barbera is a
great pair for northern Italian dishes. It’s also a reasonable priced alternative
to Italy’s increasingly expensive offerings.
CABERNET FRANC
Cabernet Franc is one of five grapes used in the red wines of Bordeaux.
While not commonly bottled on its own, it is frequently blended with Cabernet
Sauvignon, Merlot and to a lesser extent, Petit Verdot and Malbec. Lighter in
body and less tannic than Cabernet Sauvignon, Cab Franc often displays
tobacco and herbal qualities. In France’s Loire Valley it's made into a lighter
styled wine called Chinon.
CABERNET SAUVIGNON
The worldwide king of red wine, Cabernet Sauvignon is successfully grown in
old world and new world wine regions. Many of Bordeaux’s most famous
wines are predominantly Cabernet Sauvignon. Cabs from California’s Napa
Valley are also treasured worldwide. It’s becomingly increasingly common for
winemakers to blend Cabernet with locally popular grapes such as
Cabernet/Shiraz in Australia or Cabernet/Sangiovese in Italy.
Cabernet results in wines of power and a wide variety of flavors. Depending
on the growing region and style, Cabernet might taste of black cherry, plum,
mint, mocha or currant. Most Cabernet improves when aged in oak barrels
and the wine will usually offer some wood-derived flavors of toast or vanilla.
Cabernets are among the most tannic wines and thus can be challenging to
drink young, but will often age magnificently. Cabernet wines are the perfect
accompaniment for red meat dishes like steak or roast beef. It also can be
wonderful with chocolate-based desserts.
CARIGNANE
Carignane is a medium-bodied, but full-flavored wine that can be difficult to
find outside of winemakers in the Southern France or in Spain. Flavors are
often rustic but interesting with blackberry, earth and spice common.
DOLCETTO
Another wine predominantly from Piedmont, Itay, Dolcetto is an inexpensive
alternative to Barolo and Barbaresco. Dolcetto makes nice, fruity wines
fragrant with licorice and nutty flavors. These wines are usually affordably
priced and ready to drink upon release.
GAMAY
Gamay is the grape used to make Beaujolais, a light, fruity and fairly acidic
wine released each November for immediate consumption. Most Gamay
wines are fairly basic wines, although a few winemakers in the Morgon and
Moulin A Vent regions of Beaujolais have raised the quality bar.
GRENACHE
While not commonly recognized by its name, Grenache (Garnacha in Spain)
is used in some of the world’s most prestigious wine regions including
France’s Chateneuf du Pape and Banyuls, Spain’s Rioja and Priorat and even
Australia and California. Valued by winemakers for its big fruit flavors,
medium body, tannins and age-worthiness, Grenache is frequently blended
with other grapes including Syrah and Mourvedre to make Rhone-style wines
as well as bottled on its own.
LEMBERGER
Lemberger has some appeal for winemakers in non-traditional growing
regions as it’s a hardy grape. It usually produces light, juicy wines that feature
blueberry flavors.
MALBEC
One of the five grapes blended to make red Bordeaux wine, Malbec is rarely
bottled on it’s own outside of Argentina. Pure Malbecs typically show earthy
fruit flavors and often have a rustic quality.
MERLOT
Merlot wine production has skyrocketed over the last 15 years. Due to its
softer tannins and early-drinking nature, consumers have been flocking to
simple, fruity Merlots from around the world. It has been historically blended
with Cabernet Sauvignon and other red grapes in Bordeaux to make some of
the world’s most treasured wines. California and Washington winemakers
have been planting Merlot at a tremendous pace, but not all regions can fully
ripen the grapes to make high quality wine. Typical flavors include cherry,
chocolate and currant, although regional influences and vinification
techniques frequently determine a wine’s final flavor profile.
MOURVEDRE
Another of the red Rhone varietals that is more frequently blended than bottled
on its own. New world winemakers and French traditionalists frequently
combine Mourvedre with Syrah and Grenache to make medium-bodied wines
with black cherry and dark fruit flavors.
NEBBIOLO
Nebbiolo is the star of Italy’s Piedmont region, where it is turned into both
Barolo and Barbaresco. These full-bodied wines have tremendous ageability
and the high prices that often accompany such wines. Italian Nebbiolo wines
are typically full-bodied and can show a wide range of berry and mineral
flavors. Nebbiolos from outside of Italy are uninspiring to date.
PETITE SIRAH
Petite Sirah makes dark, almost ink-colored wines. It has often been blended
with other grapes to provide color and structure. When bottled on its own,
Petite Sirah can make intense, peppery wines that age well. Petite Sirah is
not closely related to Syrah.
PETIT VERDOT
Another Bordeaux varietal that rarely is bottled on its own, Petit Verdot adds
complexity, color and density in blended wines such as Bordeaux. Flavors of
currant and blackberry are typical with inky color and big body.
PINOTAGE
Exclusively grown in South Africa, Pinotage makes fairly big wines with flavors
of dark fruit, chocolate and earth that have a tendency to be rustic. Like other
South African wines, the quality of Pinotage is readily increasing. Not yet a
world-class wine grape, there are several interesting and fun Pinotage wines
that are worth exploring now and watching in the future.
PINOT NOIR
Pinot Noir is the source of the great red wines of Burgundy. These elegant
wines typically show flavors of black cherry, raspberry and spice flavors as
well as influences from the local terroir and microclimate. Pinot Noir is a
difficult grape to grow and vinify, leading to plenty of average to poor bottlings.
But at its best, Pinot Noir combines concentrated flavors, intoxicating aromas
and age-worthiness. These characteristics and the grape’s relatively small
yields often lead to high prices – especially from Burgundy. Oregon and
cooler parts of California are finding success with Pinot Noir.
Pinot Noir, along with Chardonnay, is also a primary grape used for making
Champagne and sparkling wine. More on Pinot Noir.
SANGIOVESE
Sangiovese is the heart of many Italian red wines including Chianti and
Brunello di Montalcino. It’s also blended with Cabernet Sauvignon to make
many of the new super-Tuscan wines. It has a unique spicy flavor with
accents of cherry and raspberry and a medium body. Tannins can be supple
or chewy depending on region and climate. Some new world winemakers are
experimenting with Sangiovese, but Italy is still where it shines.
SYRAH
An amazingly versatile grape, Syrah produces magnificent wines in a variety of
regions. From the elegant Cote Roties and Hermitages of France to the
powerhouse Shirazes of Australia, Syrah makes impressive wines with rich
and complex flavors. It shows earthy, spicy flavors that pair superbly with
roast meats. While fairly tannic, Syrah’s tannins are supple while still
allowing for good ageability. Most Rhone wines are a blend of Syrah and
Grenache as well as smaller amounts of other grapes.
Australians have long used Syrah as a staple in their wines. Aussie Shirazes
tend to feature more berry and jammy flavors than Rhone wines. The
Barossa Valley in Australia is home to some of the biggest and juiciest of
Australia’s red wines. U.S. winemakers are experimenting with Syrah and
early results show promise with bright and juicy fruit focused wines. More on
Syrah.
TEMPRANILLO
The primary grape used in Spanish reds, Tempranillo is native to Spain and
rarely grown elsewhere. It is the primary grape used in wines from Rioja and
Ribera del Duero. Spanish Tempranillos show flavors of tobacco, plum and
vanilla.
ZINFANDEL
Zinfandel first made its mark in the 1980s as a sweet, blush wine sold at low
prices and in fact, much of its production still becomes white Zinfandel. But
the red Zinfandel has established itself as a significant player in California’s
wine industry. It has spicy berry and pepper flavors that are easy to drink at an
early age. Yet the grape can easily over-ripen leading to extremely high
alcohol levels and raisiny flavors.
Zinfandel vines are quite hardy and many vineyards feature “old vines” that are
still producing wine grapes after 75 or 100 years of growth. Zinfandel is a
decidedly American grape and a nice match for a traditional Thanksgiving
meal. More on Zinfandel.
Back to Wine Types.
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