CABERNET
FRANC: This black skinned French grape dates back to the
end of the 18th century and is thought to be a parent of the
Cabernet Sauvignon grape. Usually it’s blended with other
grapes such as Cabernet Sauvignon and Merlot to make
Bordelais blends, where it adds complexity and perfume. A
varietal produces a light to medium bodies wine, fruiter
than a Cabernet Sauvignon.
CABERNET SAUVIGNON: A cross between Cabernet Franc
and Sauvignon Blanc grapes thought to have occurred in the
fields. Today it is one of the world’s most renowned red
wine grapes. Grown to be used as a varietal or blend, it has
been described as having the flavor of black currants with
an aroma of cherry and plum when young, cedar and cigar when
aged. A wine worthy of aging.
CARMENERE: This deep carmine red grape originated in
France’s Bordeaux region. Today it is most widely grown in
Chile. Carmenere makes a deep red, full-bodied wine
combining the charm of a Merlot with the structure of a
Cabernet Sauvignon. It’s low acidity provides a complex,
sweet savory essence, bringing out flavors of blackberry,
black plums and spices followed by notes of coffee, celery
and soy.
MALBEC: A black skinned grape variety originally from
the Bordeaux region of France, now most widely grown in
Argentina and Chile. Often blended with Cabernet and Gamay
in France to produce Bordeaux wines. This grape produces
lush wine that ages very well. When carefully produced, it
combines flavors of damson plums with a violet aroma and a
soothing tannic structure.
MERLOT: A popular French black grape dating back to
the late 1700’s. It is known as Bordeaux’s “other” red grape
to Cabernet Sauvignon. As a varietal this grape has complex
and varying flavors, most consistently described as smooth.
It is lighter in color, acid and tannins than Cabernet
Sauvignon, and is often blended with Cabernet Sauvignon and
Cabernet Franc to make a Bordelais blend.
MOURVEDRE: A small sweet black grape of Spanish
origin, where it is known as Monastrell. This grape produces
heady wines that are high in alcohol and tannins. They tend
toward a gamy mix of herbs and blackberry flavors when
consumed while young. In France Mourvedre is sometimes
blended with Cainsaut and Granache, and also with Syrah and
Carignan to make Chateaunef-Du-Pape
PETIT SYRAH: A black grape variety thought to have
been derived from the nearly extinct French grape known as
Durif, from the Rhone region. California records date this
grape to the 1880’s. As a varietal it makes a dark,
well-balanced wine with sturdy tannins and an exotically
scented flavor of carnations and violets, with a touch of
wood smoke and rosemary.
PETIT VERDOT: A classic black grape variety from the
Bordeaux region of France. When fully ripened this grape
produces a rich, spicy wine that ages very well. Blended, it
is a contributor to many of the best wines of the Bordeaux
region. In California it is used with Meritage blends
(Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec) to
mimic French Bordeaux style blends.
PINOT NOIR: A noble French black grape that dates
back to the 14th century, but is believed to have existed in
Burgundy since the 4th century A.D. This grape is
responsible for red burgundy wines. When at its best it is
described as sensual and transparent, with a sweet
fruitiness and a relatively low tannin level. Aging brings
out more of the spicy gaminess and smoky flavors, with less
of the fruitiness.
PINOTAGE: A South African grape created in 1925. It
is a cross between Pinot Noir and Cinsaut. A good Pinotage
is unlike any other wine; flavors include mulberry,
blackberry and damson plums, with a hint of lava and roasted
marshmallows. Its aggressive tannins need to be controlled
or the curious blend of flavors can result in something
resembling gloss paint or raspberry vinegar.
PRIMOTIVO: A red grape from southern Italy whose DNA
matches California’s Zinfandel grape. It appears to have
been planted in Italy after it had benn found growing in
California. This grape was traditionally grown for use as a
blend with lighter northern Italian reds to add body and
color. It is gaining ground as a varietal since the
popularity of Zinfandel has been increasing over the last
decade.
SANGIOVESE: An Italian red wine grape from the
north-central regions of Italy. It is widely cultivated in
the eastern part of the Emilia-Romagna region. The advent of
modern winemaking techniques have tended to standardize the
variations of this grape. Sangiovese wines include Chianti,
Montepulciano, Vino Nobile and Brunello. Characteristics of
bitter cherries and violets, followed by an herbal
bitterness are typical.
SYRAH: A noble black grape variety thought ot be
indigenous to the Rhone region of France since Roman times.
This grape is called Shiraz in Australia. Syrah is capable
of aging majestically for decades—France’s Hermitage is
probably its best manifestation. Blended with Grenache to
extend it’s again ability, it is also blended with Mourvedre
Cinsaut and Cabernet Sauvignon. Syrah becomes less fruity
with age.
TEMPRANILLO: A thick skinned Spanish red grape. It is
as common in Spain as Cabernet Sauvignon is in France. This
grape is the main ingredient in many Spanish Rioja wines,
where it is often blended with Garnacha (Grenache.) It makes
a long-lasting red wine, higher in alcohol content than most
Spanish reds. It resembles a cross between a Cabernet
Sauvignon and Pinot Noir—with flavors of berries, spice and
leather.
ZINFANDEL: An exotic black grape believed to have
been brought to California in the mid 1800’s. This grape is
California’s answer to the French Claret. This varietal
makes a dry, sturdy red with an optimum age of 4 to 8 years.
Characteristics include spiciness followed by fruits ranging
from berries to prunes; it can contain nutty, chocolate or
cedar flavors, with oak and vanilla.
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