COMMON
GRAPE VARIETALS
Of the approximately 10,000
documented grape varieties; 180 are made
into wine. Out of those you’ve likely
heard of a few varietal wines just by visiting
your local supermarket. For those who haven't,
or those who want to learn more, here are
some short definitions and defining characteristics
for some of the more common varietals and
grapes. Keep in mind, most American wines
are identified by their varietal name, while
in Europe, it is more common for wines to
be associated with and named after the region
in which they were produced.
RED WINE
Cabernet Franc [cab-er-nay frahnk]
- Traditionally used as a blending grape
in Cabernet Sauvignon and Merlot, Cab Franc
has recently come into its own as an exceptional
stand-alone varietal. It benefits from some
oak aging and aging in general.
AROMAS/FLAVORS: Floral, red and black fruits,
plum, spice, coffee/tea, oak.
TASTE: Medium to full body. Firm but round
tannins with generally a slightly softer
palate than Cabernet Sauvignon.
NOTE: Cabernet Franc is known for lending
a liveliness to both the color and nose
of Cabernet Sauvignon blends.
Cabernet Sauvignon [cab-er-nay so-vin-yon]
- Cabernet Sauvignon is a red wine known
for its depth of flavor, aroma and ability
to age. It is full-bodied and intense, with
cherry, currant and sometimes herbal flavors.
Cabernet Sauvignon may have noticeable tannins
and definitely benefits from oak aging (and
aging in general).
AROMAS/FLAVORS: Red (cherry, raspberry)
and black (blackberry, wild berry) fruits,
currants, black pepper, spice (cloves),
chocolate, oak.
TASTE: Medium to full body, tannic (astringent)
and usually complex.
NOTE: Considered to be "King"
and most noble of all grapes. Is one of
the red grapes permitted to be used in American
red Meritage wines.
Grenache [greh-nahsh] -
Grenache comes in both red-wine and white-wine
varieties. Red Grenache wines are usually
blended with those made from other varieties;
100 percent Grenache wines are rarely found.
AROMAS/FLAVORS: Blackberry yam, raisins,
tobacco.
TASTE: Grenache wines are sweet, fruity,
and very low in tannins.
NOTE: Grenache Noir (Red Grenache) is one
of the world's most widely cultivated red
grapes.
Merlot [mur-low] - Merlot
is a red wine with medium to full body and
herbaceous flavors. Merlot is typically
softer in taste than Cabernet Sauvignon
and can be found on its own (usually with
a little cab) or used as a blending varietal.
It benefits from oak aging and aging in
general.
AROMAS/FLAVORS: Blackberries, backed cherries,
plums, spice, coffee/tea, chocolate and
mocha.
TASTE: Medium to full body. Mild tannins
with generally a softer, fleshier palate
than Cabernet.
NOTE: Merlot is the most widely planted
grape in Bordeaux and is the fastest growing
varietal wine in the United States (no matter
what “Sideways” says).
Pinot Noir [pee-no nwahr]
- Pinot Noir is a red wine of light to medium
body and delicate, smooth, rich complexity
with earthy aromas. It is less tannic than
a Cabernet Sauvignon or a Merlot. Pinot
noir is a very delicate grape, so winemaking
has to be gentle. Benefits from oak aging.
AROMAS/FLAVORS: Raspberries, baked cherries,
plums, spice, earth (mushrooms), cedar,
cigars, and herbal.
TASTE: Light to medium body, good acids,
mild tannins, complex.
NOTE: Pinot noir means "Pine Cone Black."
Considered to be the most demanding grape
to grow and make into wine.
Sangiovese [san-gea-vehsay]
- An important red grape grown in the Tuscany
region of Italy. Used as the primary grape
in Chianti, it's blended with a variety
of other red Italian varietals. In the "Super
Tuscans" (and in California wines)
it's blended with cabernet sauvignon and
benefits from some oak aging. Sangiovese
wines are high in acid, with moderate to
high tannins, and medium levels of alcohol.
The flavors have a hint of earthiness and
are usually not boldly fruity.
AROMAS/FLAVORS: Blackberries, cranberries,
medium spice, green wood, leather, vanilla
and milk chocolate.
TASTE: Medium to Full Body, firm acids,
medium tannins.
NOTE: Its name literally means "Blood
of Jove" or "Blood of Christ."
Syrah [sih-rah] - Syrah
generally produces hearty red wines with
strong tannins and complex combinations
of flavors including berry, plum and smoke.
In the United States, it's sometimes blended
with small amounts of zinfandel and cabernet
sauvignon. Is not the same grape as Petite
Sirah, although both wines can be similar
in flavor and texture. Syrah is capable
of aging a while in oak.
AROMAS/FLAVORS: Blackberry, currants, spice,
truffles, dried meat, violets and herbs.
TASTE: Full body, good tannins, low acids,
big red wine with a lingering finish.
NOTE: It's known as Shiraz mainly in Australia
and South Africa.
Zinfandel [zin-fan-del]
– Primarily thought of as a Californian
varietal due to its partiality toward warmer
weather, Zinfandel is a red wine with light
to full body and berry-like or spicy flavors.
Pairs well with moderately spicy meat dishes
and casseroles.
AROMAS/FLAVORS: Black currants, cooked plums,
bananas and pepper.
TASTE: Full body, big red wine with a lingering
finish.
NOTE: The Zinfandel grape is also widely
used in the popular off-dry blush wine known
as White Zinfandel.
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WHITE WINE
Chardonnay [shar-dun-nay]
- Usually 100% varietal, Chardonnay is a
white wine, which can range from clean and
crisp with a hint of varietal flavor to
rich and complex oak-aged wines. Chardonnay
typically balances fruit, acidity and texture.
Most Chardonnays spend time in oak, either
barrel fermented and/or aged. This varietal
goes well with everything from fish and
poultry to cheeses, spicy foods and nut
sauces.
AROMAS/FLAVORS: Tropical fruit (pineapple,
papaya, mango), apple, pears, honeydew melon,
citrus, fig, vanilla, butter/butterscotch
and oak.
TASTE: Medium to full body, good acidity.
NOTE: Chardonnay is the most popular wine
in the United States. It is even preferred
more often than White Zinfandel.
Gewurztraminer [gah-vertz-trah-mee-ner]
- Gewurztraminer is a white wine that produces
distinctive wines rich in spicy aromas and
full flavors, ranging from varying degrees
of sweetness-dry, medium-sweet, and late
harvest. Because of the grape's pinkish
(sometimes yellow) pigment, Gewurtztraminer
wines are some of the more deeply colored
of the whites, many have gold or peach tones.
It is often a popular choice for Asian cuisines
and pork-based sausages.
AROMAS/FLAVORS: Litchi, roses, cloves, gingerbread,
vanilla, apple, grapefruit, honeysuckle,
pepper and pine.
TASTE: Medium to full body, good acidity.
NOTE: The German word gewürtz means
"spiced," and these wines are
known for their crisp, spicy attributes.
Pinot Gris [pee-noh gree]
- The color of this grape can vary substantially,
producing wines that range from white to
slightly pink. The style of wines ranges
from crisp, light, and dry-such as those
produced in northern Italy (where Pinot
Gris is called Pinot Grigio), to the rich,
fat, honeyed versions from France's Alsace
region. The color of this grape can vary
substantially, producing wines that range
from white to slightly pink, but often ending
up more colorful than other whites. Pinot
Gris is usually delicately fragrant and
mildly floral with lightly lemon-citrus
flavors.
AROMAS/FLAVORS: Pear, lemon-citrus, apple,
floral, spice, vanilla and roasted hazelnuts.
TASTE: Tangy and light, or quite rich, round
and full bodied (depending on ripeness at
harvest).
NOTE: French for "gray," which
presumably refers to the grayish hue of
this member of the Pinot family.
Riesling [rees-ling] -
Rieslings are white wines known for their
floral perfume. Also known as Johannisberg
Riesling and White Riesling. Depending on
where they're made, they can be crisp and
bone-dry, full-bodied and spicy or luscious
and sweet. Most are fermented and aged in
stainless steel. Some see oak aging. Pairs
well with duck, pork, and roast vegetables.
AROMAS/FLAVORS: Grapefruit, peaches, apricots,
pear, honeydew melon, apples, floral and
perfumy.
TASTE: Light to medium body when dry. Medium
to full body, rich and viscous when made
as a sweet dessert wine.
NOTE: The principal grape of Germany.
Sauvignon Blanc [sah-vin-yon blahnk]
- Sauvignon Blanc is a white grape used
to make sweet or dry white wine, best known
for its grassy, herbal flavors. Most Sauvignon
Blanc wines are fermented and aged in stainless
steel. Some see a little oak aging. It can
also be called Fume Blanc, and is a popular
choice for fish and shellfish dishes.
AROMAS/FLAVORS: Citrus (lemon/lime, grapefruit),
gooseberry, melon, grassy, straw, bell pepper,
floral and spring flowers.
TASTE: Light to medium body. Crisp acids.
NOTE: Name means "savage" or "wild
white."
Semillon [sem-ee-yon] -
The principal grape of white Bordeaux and
Sauternes. Used to make sweet or dry white
wines. Usually blended with Sauvignon Blanc,
and sometimes with Chardonnay, but can also
stand on its own as a single varietal. Mostly
fermented and aged in stainless steel, some
wines see oak.
AROMAS/FLAVORS: Figs, citrus, peaches, honey,
floral and nutty.
TASTE: Light to medium body, medium to strong
acids. Full-bodied when made sweet.
NOTE: In Australia it is also known as Hunter
Riesling.
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NON-VARIETAL AND BLENDED WINES
Blush Wine - An American generic term given to wines that are light pink to light apricot in color. The wines are generally produced from red grapes in which the skins are removed from the juice soon after pressing. Longer skin contact will produce a darker color and more tannins.
Bordeaux Blend [bohr-DOH] - A term used for wines blended from two or more of the traditional Bordeaux grape varieties. The most common red Bordeaux varieties include Cabernet Sauvignon, Cabernet Franc, Merlot, Petite Verdot and Malbec. White Bordeaux varieties include Sauvignon Blanc, Semillon and Muscadelle. Meritage wines typically contain less than 75% but may not contain more than 90% of a single variety.
Chablis [sha-BLEE] - Chablis is actually not a varietal at all- it is a growing region in France. In the U.S. the term Chablis refers to ordinary white table wines blended from various grape varieties. These generic wines are usually light and sweet to semi-sweet.
Champagne/Sparkling Wine - These wines are made effervescent in the
wine-making process. Champagnes and sparkling
wines range in style from very dry (Natural),
dry (brut) and slightly sweet (extra Dry)
to sweet (sec and Demi-Sec).
Late Harvest - Wines made from grapes (commonly Riesling) that are picked toward the end of the harvest when the very ripe grapes have a high sugar content. Because of the high sugar content (Brix) they usually make very sweet, highly alcoholic wines. Late Harvest Rieslings, which are usually sweet and fruity with intense flavors of honey, peaches and apricots, are most often used as dessert wines.
Meritage [MEHR-ih-tihj] - Pronounced like "heritage", it is an American trademarked name used to designate wines made with traditional Bordeaux grape varieties. Vintners may use this term only if they are members of the Meritage Association, otherwise wines are sometimes simply referred to as Bordeaux blends. The most common red Bordeaux varieties include Cabernet Sauvignon, Cabernet Franc, Merlot, Petite Verdot and Malbec. White Bordeaux varieties include Sauvignon Blanc, Semillon and Muscadelle. Meritage wines typically contain less than 75% but may not contain more than 90% of a single variety.
White Zinfandel - Not a varietal by any means- it is made from the (red) Zinfandel grape and gets it's pale pink (blush) color by quickly removing the skins from the juice after the grapes are pressed. White Zinfandels are usually somewhat sweet but may be produced in a semi-dry style. These wines often exhibit flavors of strawberries, raspberries and cherries and may have a floral bouquet. Because of it's popularity among novice wine drinkers, many people believe the Zinfandel grape is white. Editor's note: shame on all those waiters that have served me "White Zinfandel" when I ordered "Zinfandel."
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FORTIFIED WINES
Port - A sweet wine that is fortified with a neutral grape alcohol that is added part way through fermentation. The added alcohol stops fermentation while the wine is still sweet and increases the alcohol level to 18 to 20 percent.
Vintage Ports - Generally the best, as they are made from a single vintage and can age for up to 50 years years.
Tawny Ports - Made from grapes from different years and can be aged in wood for as long as 40 years.
Ruby Ports - Generally made from lower quality batches of wine which are aged for about two years, is the least expensive. Ports can be made of several varietal wines including Zinfandel and Cabernet Sauvignon. Because of the sweetness and high alcohol content, Ports are usually served after a meal.
Sherry - A fortified wine that is made in several styles and can take of various characteristics. Sherries are often deep gold to brown in color and are highly aromatic with flavors described as nutty or raisiny. Sherries are most often served before or after dinner, with the dry sherries served chilled and the sweet sherries served at room temperature.
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