When people just say " Bordeaux wine", they typically mean the classic red blend. The red Bordeaux are created with Cabernet Sauvignon, often blended with Cabernet Franc and Merlot. The color tends to be a garnet/ruby shade. The flavor is typically a light one, with blackberry, black fruits, wood, and other notes. Classic Bordeaux is said to have a "cigar box" aroma to it.
Graves, the dry whites, are made by blending mostly Sauvignon Blanc with a small amount of Sauvignon Gris. Sauternes, the sweeter whites, are made with Sémillon, Sauvignon and a drop of Muscadelle.
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Pinot Grigio / Pinot Gris
Pinot Gris and Pinot Grigio are actually the same white grape, with two different names. In Italy and California this wine is known as pinot grigio, while in Oregon and France it's known as pinot gris. Other countries use the terms interchangeably. The pinot grigio grape is in essence a white mutation of the pinot noir grape, which is red.
Important note - pinot blanc is not the same as pinot gris or pinot grigio. Pinot blanc is a further mutation of the pinot noir grape.
Most pinot grigio wines are created in Italy. The Italian version of pinot grigio is typically dry (not sweet) and light, with a mineral taste to it. Californian variants of pinot grigio tend to be richer in flavor, but still have the mineral taste. Often, they finish with a lemony or citrusy flavor.
French pinot gris wines tend to come from the Alsace region. These are more fruity and flowery than their Italian counterparts, though they still have that mineral aroma. Flavors can range from peach to grapefruit to melon.
Pinot grigio pairs well with light dishes that are still on the "thick" side, like chicken in a rich white sauce, or eggplant with heavy spices. Pinot Grigio is a white wine, but it is able to hold its own against richer flavors. It should be served at 48F.
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Amarone
Amarone della Valpolicella, or Amarone for short, is created in the Venitian region of Italy. Originally there was only one legal region, or DOC, for the Valpolicella name. These wines are made with the Corvina Veronese, Rondinella and Molinara grapes. Two sub-groups emerged, though - recioto, which is a sweet dessert wine, and amarone, which is a dry red wine with great body.
Both recioto and amarone are made with grapes that have been dried on racks, bringing out their flavors. In 1991 these two were granted their own DOCs. The land area encompassed by these three DOCs is the same, but the types of wine are quite different.
Amarone is the fourth biggest seller in Italy, behind Chianti, Asti, and Soave. This fine wine has flavors of licorice, tobacco and fig, and goes well with game and ripe cheese. Hannibal of Silence of the Lambs fame, of course, had his with fava beans. In the movie version, they had him drinking the more pedestrian chianti wine type. While some styles of amarone can be very bitter (that's where the name comes from), new styles are fruitier.
Amarone can be drunk young, while still a ruby purple, but they also age magnificently to a dark garnet for thirty years or more. A typical drinking age is 10 years. Amarone should be served around 60 F.
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Cabernet Sauvignon
Cabernet Sauvignon is the name of both the grape and the wine it produces. Cabernet is known as one of the world's finest red wines, with its depth of complexity and richness of flavour. Other names for this grape and wine are Petit Cabernet, Petit Verdot, and in Italy, Uva Francese.
Cabernet is grown all over the world - South America; Australia; Lebanon; Long Island, NY; Northern California; and of course France. The grape is very durable and adapts to various climates well. The two areas of Bordeaux, France that use this grape - Médoc and Graves - have only created the red wine since the 18th century, so it is a relatively new occurrence.
Cabernet goes well with beef, lamb and goose, especially when cooked with herbs. It also is a great match for brie, cheddar cheese and chocolate.
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Chardonnay
The Chardonnay grape is thought to have originated in Lebanon and in France Chardonnay became the only grape allowed to be grown in Chablis, Burgundy.
These white Burgundy wines were well enjoyed, and the grape is also used in sparkling wines and Champagne.
Chardonnay really hit its prime when it was grown in California, however. Its popularity has grown immensely in the past forty years, to where it is now the most popular white wine available. Winemakers love Chardonnay because the vines are easy to grow, and have a high yield. Wine drinkers love Chardonnay because of the wide variety of flavors it can take on.
Depending on where it's grown and how it's fermented, Chardonnay can taste semi-sweet or sour, heady or light. Typical flavors are apple, tangerine, lemon, lime, melon, and oak. Also, Chardonnay is not a "rich man's drink". A surprisingly good chardonnay can cost under $10.
Chardonnay is usually dry, and goes best with poultry or seafood, like lobster or scallops. It can even go well with a light red meat dish. Good cheeses for Chardonnay include Gruyere, Provolone, and Brie
In addition to California and Burgundy, Chardonnays are also grown in quantity in Australia, New Zealand, and South Africa. Cool-climate Chardonnays get longer growing times, and end up with subtle overtones. Warm-climate Chardonnays, on the other hand, become more flavorful and full tasting.
Chardonnay should be served at 48F. Most chardonnays are meant to be drunk immediately, but some can age for 5-10 years or more.
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Chianti
Chianti comes from the Chianti region of Tuscany, Italy. Only wines from this region can properly be called Chianti, although some other areas are using the name on their labels.
Chianti was first identified as a type in the 13th century. Its primary red grapes are Sangiovese and Canaiolo, while the main whites are are Trebbiano and Malvasia. There are now seven Chianti zones, defined by the Dalmasso Commission in 1932:
- Chianti Classico
- Chianti Montalbano
- Chianti Colli Fiorentini (Florentine hills)
- Chianti Rufini
- Colli Senesi ( Siena hills)
- Colline Pisane (Pisan hills)
- Colli Aretini ( Arezzo hills)
These demarcations are not quite as well done as the similar ones in France. The Classico, for example, was initially set by edict in 1716. With the expansion in 1932, they were pushed to include inferior vineyards, and suffered as a consequence. Other areas were expanded in a more logical manner. It is still wisest to learn about the actual winery the Chianti comes from, instead of relying solely on the zone the wine comes from.
Chianti is a red wine, strong and bold. It goes well with well-seasoned foods. Current marketing of the Chianti name includes a "Black Rooster" emblem - wineries in the Chianti Classico have started using this rooster to build regional recognition for their wines. Chianti should be served at 59F and is good for up to 10 years, for a good variety. If you can find any, 1997 was considered by many to be the "vintage of the century".
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Merlot
Merlot is the name of a red grape which traces its ancestry to the biturica variety. This was brought to France in the first century. From this stock came many of the varieties we know today - Cabernet, Malbec, and so on. The "Merlot" grape was not named as a distinct variety until the 1800s. It is known as a Noble Bordeaux varietal.
Merlot is not well suited for long aging, so until recently the wine made from merlot grapes was used solely as a blending wine. Soft and compliant, it was used to mix with Cabernet in the French Bordeaux wines. It would bring a more mellow aspect to these wines.
Recently, merlot has been discovered as a delicious wine in its own right. It is being grown for that purpose primarily in California and Chile, and in a few other wine regions. It tends to be more tolerant of soil conditions than a Cabernet vine is, and while it buds earlier, it also can be harvested earlier.
Not quite as harsh as other reds, merlot has less tannin than a Cabernet and can therefore be drunk earlier. It is mellow but still complex, a bit chewy. Merlot is known for the flavors of plums, black cherry, violets, and orange. It is a perfect match for beef and other medium-heavy dishes. Try some with a rich, red pasta dish, or even a heavy chicken dish. Merlot is also an excellent compliment to chocolate. Merlot should be served at 64F.
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Montepulciano
Montepulciano is the name of a red grape that is planted in central Italy. It is grown in Tuscany, but it is most widely known for its use in Abruzzi. Here it is used to create Montepulciano d'Abruzzo, which is an inexpensive but tasty red wine.
Montepulciano is best served around 60F and goes well with red sauce dishes.
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Petite Sirah
The petite sirah grape creates a rich red wine. The petite sirah grape is separate from the sirah/shiraz grape even though the names are similar. The petite sirah grape is descended from the Durif Rhone grape of France. For most of its history, petite sirah was only used to blend into other wines. The grape gained a lot of attention in the 1970s because of the general red wine push, and because of its full, tannic taste.
Petite Sirah is predominantly planted in California, where it does well. Petites are anything but petite - they tend to be big, strong, muscular, and, well, purple.
Typical flavors include plum, raspberry, blackberries, and black pepper. The wine tends to go well with stronger meats - game, beef, lamb, and spicy sauces. Petite Sirah can be drunk fresh from the bottle or aged for a mellower flavor - its high tannin content makes long aging worthwhile. It should be served at around 59F.
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Pinot Noir
Pinot Noir is a light red wine, first planted by the Gauls before the Roman invasion. By 150BC there were vineyards in France of this fine grape. The pinot noir grape is the main grape used in much of Burgundy. It is used for Red Sancerre wine. Some experts feel that pinot noir makes the finest wine in the world.
It was only recently, in the early 1990s, that pinot noir began to be grown in quantity in California, Oregon, Australia and New Zealand. Pinot Noir grows best in cool climates. It is known as an extremely difficult grape to grow and to make into wine.
A Pinot Noir's color can be any of a range of colors - from cherry red to purple-red and even brown as the wine ages. Typical flavors include earth, leather, vanilla (from the oak), and jam ... the fruity flavors of the jam often taste like raspberry, strawberry, and plum.
Pinot Noirs go well with pasta with red sauce, or lighter beef dishes. Also, any local game you might have, or even goose would do well. It should be served at around 61F. While some pinot noirs are meant to be drunk immediately, a fine pinot noir can easily age for 10 years or more.
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Sauvignon Blanc
Sauvignon Blanc has been used for generations in France, and came to California in 1878. In the US it is sometimes called "Fumé Blanc", a name first coined by Robert Mondavi to play up its smoky flavors. The sales of the wine under this new name now exceed sales under the original name. New Zealand is now known as one of the top producers of sauvignon blanc.
Sauvignon Blanc has pronounced flavors of a herbal variety, with grassy and apple flavors, plus olive and a soft, smoky flavor. They can be anything from sweet to dry, but are typically very light. Sauvignon blancs tend to be crisp and acidic, helping the wine cut through heavy food flavors. It pairs well with thick sauces and stews.
Sauvignon blanc should be served at around 52F and should be drunk within a few years.
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Shiraz / Syrah
Shiraz and Syrah are both names for the same red wine grape. This grape is most definitely NOT the same as Petit Sirah, a different red wine grape grown mostly in California.
The Shiraz / Syrah grape is called Syrah in the US, France and many countries. In Australia it is called Shiraz, where it is considered the finest red wine grown there. Shiraz is certainly the most widely planted red grape in Australia. Now that Shiraz has become well known and popular, some wineries in the US who are making an "Australian style wine" with this grape are calling their wines Shiraz as well.
The Shiraz grape was once thought to have originated in Persia, but recent research indicates the grape is a native of the Rhone valley, in France. It is best known for its usage in Hermitage, in the Rhone valley. The grape creates a heavy red wine that has recently fallen out of flavor with many wine lovers.
Shiraz is known for its spicy blackberry, plum, and peppery flavors. Often there are additional notes of licorice, bitter chocolate and mocha. Shiraz is even affected by growing temperature - warmer climates bring out the mellower flavors of plum, while cooler temperatures spice up the wine.
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Zinfandel
Red Zinfandel is an "American Classic" wine. It was even originally thought to be made of native Californian grapes. Research has now shown that the zinfandel grape originated in Italy, but this wine is now primarily grown in California. Zinfandel grows its best in cool, coastal locations.
The color of a zinfandel wine is deep red, bordering on black. Zinfandel is a spicy, peppery wine, with a hint of fruity flavor - berries or dark cherries are often the taste range. Zinfandel goes well with "typical American" food - pizza, burgers, etc. It's hearty enough to match up with thick red sauces.
Red zinfandel should be served at around 65 degrees, which is NOT room temperature nor fridge temperature. It's somewhere in the middle. It tastes best in a narrow-mouthed glass. Most people like to drink zinfandels young - within a year or two - but there are also quite a few zinfandels that age well. Note that the flavor becomes much different, far more mellow. It's completely up to you if you favor the taste of a young zin over an old!
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Primitivo
The variety yields a wine of fine quality that has high alcohol content and a highly special aroma. Because of those characteristics, it is also known by the local dialectical name "Mirr Test", meaning "hard wine." That descriptive term refers to the wine's big body.
Wines are still extensively made from the variety, not only in the Primitivo di Manduria production zone but also throughout the Taranto and Bari districts and the provinces of Lecce and Brindisi.
It appears that the variety from which the wine is principally made, Primitivo, got its name because of its tendency to ripen earlier than other types of vines. It is also believed to have been developed from a clone by one of the three groups of peoples who settled in the coastal zone of the Salento along the Ionian Sea.
It appears that the variety from which the wine is principally made, Primitivo, got its name because of its tendency to ripen earlier than other types of vines. It is also believed to have been developed from a clone by one of the three groups of peoples who settled in the coastal zone of the Salento along the Ionian Sea. That area was first colonized by the Messapians, then the Phoenicians and finally the Greeks. Afterward and particularly in the Middle Ages with the diffusion of settlements encouraged by Basilian hermits of Greek origin, the variety spread through the Murge Mountains in the provinces of Bari and Taranto.
It is known, from authoritative historical documents, that the variety was intensively cultivated in a vast stretch of Apulian territory in the 17th century as a result of the work of the Benedictines. But it was at Gioia del Colle, above all, that the monks found the most favorable conditions for growing that generous variety. Primitivo became so popular that it was introduced into the province of Taranto toward the close of the 19th century.
The variety yields a wine of fine quality that has high alcohol content and a highly special aroma. Because of those characteristics, it is also known by the local dialectical name Mirr Test, meaning "hard wine." That descriptive term refers to the wine's big body.
Wines are still extensively made from the variety, not only in the Primitivo di Manduria production zone but also throughout the Taranto and Bari districts and the provinces of Lecce and Brindisi.
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Wine Education Topics
About The Grape
The Vineyard Cycle
Wine Categories
Dynamics Of Food & Wine
Pairing Food & Wine
Reading The Label
