FULL BODIED RED WINES
Fuller bodied red wines, in character, are heftier, louder, boisterous characters who are thicker skinned are full of boldness and intensity. Some can have a sweeter side, but some can be more bitter. They can hold their alcohol and have vivacious and rich complexions of red, ruby, burgundy or purple.
A Fuller bodied wine is defined as one that feels heavier, denser, and thicker in the mouth. A heavier, denser, thicker wine is produced by a relatively higher sugar content and/or alcohol, and/or tannin content.
Tannins naturally come from the skins of a a red grape variety. A thicker and darker skinned grape will yield a wine higher in bitter tannins and darker in red/purple colour. Tannins also come from pips, or the seeds of the grapes and these can make a wine's tannin content higher and therefore the wine's body fuller. There may be a natural pip content in the wine or the winemaker may have added extra pips to the process. Tannins and esters are naturally found in oak wood and wine aged in oak barrels (especially new oak barrels) will take on a fuller character. Oak aging also increases the alcohol level creating bigger bolder flavours. Higher alcohol levels increase the viscosity of a wine, making it feel thicker an heavier.
A process called MLF (malolactic filtration) turns the malic acid naturally in the grapes into lactic acid which is creamier, creating a rounder, smoother fullness to the wine. Sugar also increases viscosity and to increase natural residual sugar content in a wine, the winemaker will stop the fermentation slightly earlier. All of these natural elements and purposeful processes decide whether a wine will take a lighter or fuller body.
A Fuller bodied wine is defined as one that feels heavier, denser, and thicker in the mouth. A heavier, denser, thicker wine is produced by a relatively higher sugar content and/or alcohol, and/or tannin content.
Tannins naturally come from the skins of a a red grape variety. A thicker and darker skinned grape will yield a wine higher in bitter tannins and darker in red/purple colour. Tannins also come from pips, or the seeds of the grapes and these can make a wine's tannin content higher and therefore the wine's body fuller. There may be a natural pip content in the wine or the winemaker may have added extra pips to the process. Tannins and esters are naturally found in oak wood and wine aged in oak barrels (especially new oak barrels) will take on a fuller character. Oak aging also increases the alcohol level creating bigger bolder flavours. Higher alcohol levels increase the viscosity of a wine, making it feel thicker an heavier.
A process called MLF (malolactic filtration) turns the malic acid naturally in the grapes into lactic acid which is creamier, creating a rounder, smoother fullness to the wine. Sugar also increases viscosity and to increase natural residual sugar content in a wine, the winemaker will stop the fermentation slightly earlier. All of these natural elements and purposeful processes decide whether a wine will take a lighter or fuller body.
CABERET SAUVIGNON* (ca-ber-NAY SO-vee-nyohn)
The all around full bodied wine, Cab Sav can always be relied upon for its black currants, savoriness and spice
Often simply called Cabernet or referred to as Cab Sauv by those you frequent this wine's company, this is a character full of life, of consistency and of "all around good character." You can almost always depend on Cab Sauv for its tart black currant and dark berry flavours regardless of the region Cab Sauv comes from.. A happy medium individual often practising balance in character who, if bitter drying tannins were a sign of reserved maturity and mouthwatering acidity was a sign of youthful freshness, would be at the prime of its life with the right amount of experience and the right amount of adventurous, reckless curiosity. Cab Sauv emits a balance of those medium tannins and medium acidity, and yet presents slightly free in alcohol practices, with a relatively higher alcohol level that range between 13 and 15%.
Of its history, Cab Sav is a native of the Bordeaux region but today is successful around the world., Cab Sav is rarely seen alone as a varietal in the Bordeaux region any more, but is seen in common practice as a blend with the likes of Cab Franc and Merlot. As a blend, This gang is usually just referred to as A Bordeaux wine. When in Bordeaux, and other European vineyards, Cab Sauv tend to display more earthy characters than when found in other regions of the world. European Cabernet's more herbal or floral flavours take foreground over its fruitier flavours, and tend to be slightly lighter in body but manage to maintain balanced tannins and acidity.
Lately, Cab Sav is finding itself more successful in California, its character shinning even more so than when in Bordeaux. In California, Cab Savs can be seen independent as a varietal, but is often still considered an independent varietal even though it is sometimes found in bottle with other grape varieties. Cab Sauv is technically allowed to claim itself independent and self sufficient, calling itself a varietal, so long as it is a least 75% Cab Sav, containing 25% or less other grape varieties by its side in bottle. Any time Cab Sauv is less than 75% alone, it must be considered part of a blend, often called a "Meritage" in America. Common blending partners in California Cab Savs include Merlot and Cab Franc. Australian Cab Savs are also popular and are often blended with Shiraz. Cab Sav, when in regions outside of Europe, tends to exude a more pronounced fruit forward character. When produced In these regions It tends to have less tannin and acidity but contain a higher alcohol level.
In regions where the grape might be harvested at a younger stage, the Bell pepper smell might be more pronounced in the wine for this aroma stems from the organic compound group called pyrazines which are higher in unripe grapes.
Spices such as cocounut, vanilla, licorice, lavander, tobacco and chocolate are also found in Cab Savs and come from the wine's long stint in oak barrel. These secondary flavors are entirely dependent on the aging time and the individual oak it is aged in so will vary from winery to winery and vintage to vintage. Overall, the wine is known for its dark berries flavors such as blackberries, cherries and currant with savory and spice flavors that vary from black pepper, bell pepper, cedar, licorice, vanilla, lavander, tobacco and sometimes mint and green olive.
Often simply called Cabernet or referred to as Cab Sauv by those you frequent this wine's company, this is a character full of life, of consistency and of "all around good character." You can almost always depend on Cab Sauv for its tart black currant and dark berry flavours regardless of the region Cab Sauv comes from.. A happy medium individual often practising balance in character who, if bitter drying tannins were a sign of reserved maturity and mouthwatering acidity was a sign of youthful freshness, would be at the prime of its life with the right amount of experience and the right amount of adventurous, reckless curiosity. Cab Sauv emits a balance of those medium tannins and medium acidity, and yet presents slightly free in alcohol practices, with a relatively higher alcohol level that range between 13 and 15%.
Of its history, Cab Sav is a native of the Bordeaux region but today is successful around the world., Cab Sav is rarely seen alone as a varietal in the Bordeaux region any more, but is seen in common practice as a blend with the likes of Cab Franc and Merlot. As a blend, This gang is usually just referred to as A Bordeaux wine. When in Bordeaux, and other European vineyards, Cab Sauv tend to display more earthy characters than when found in other regions of the world. European Cabernet's more herbal or floral flavours take foreground over its fruitier flavours, and tend to be slightly lighter in body but manage to maintain balanced tannins and acidity.
Lately, Cab Sav is finding itself more successful in California, its character shinning even more so than when in Bordeaux. In California, Cab Savs can be seen independent as a varietal, but is often still considered an independent varietal even though it is sometimes found in bottle with other grape varieties. Cab Sauv is technically allowed to claim itself independent and self sufficient, calling itself a varietal, so long as it is a least 75% Cab Sav, containing 25% or less other grape varieties by its side in bottle. Any time Cab Sauv is less than 75% alone, it must be considered part of a blend, often called a "Meritage" in America. Common blending partners in California Cab Savs include Merlot and Cab Franc. Australian Cab Savs are also popular and are often blended with Shiraz. Cab Sav, when in regions outside of Europe, tends to exude a more pronounced fruit forward character. When produced In these regions It tends to have less tannin and acidity but contain a higher alcohol level.
In regions where the grape might be harvested at a younger stage, the Bell pepper smell might be more pronounced in the wine for this aroma stems from the organic compound group called pyrazines which are higher in unripe grapes.
Spices such as cocounut, vanilla, licorice, lavander, tobacco and chocolate are also found in Cab Savs and come from the wine's long stint in oak barrel. These secondary flavors are entirely dependent on the aging time and the individual oak it is aged in so will vary from winery to winery and vintage to vintage. Overall, the wine is known for its dark berries flavors such as blackberries, cherries and currant with savory and spice flavors that vary from black pepper, bell pepper, cedar, licorice, vanilla, lavander, tobacco and sometimes mint and green olive.
MERLOT* (mair-LOH)
If you could show a laid back, softer, more fruit generous, cigar smoking, coffee drinking side of Cab Sav, it would be Merlot.
Another native to the Bordeax region, displaying similar black fruit aromas and flavors as Cabernet Savignon, Merlot is Cabernet Sauvignon's softer and fruitier sibling with lower tannin levels, higher sugar and alcohol content and forward fruit flavors.
Merlot is thought to be the love child of Cabernet Franc and some obscure grape and is known to have been around in the 1700's. It is usually oak aged of 8-12 months and contain medium acidity and tannins along with 12-15% ABV. Merlot is enjoyed on its own but is most successful as a blend, especially when blended with Cabernet Savignon. Merlot softens and mellows the Cabernet and the Cabernet contributes structure and the ability to age longer.
Though Merlot is typically a medium bodied wine, climate can greatly effect the outcome of the wine's characteristics. A Merlot whose grape variety has been grown in cooler climates presents as a wine that is more full bodied, more structured, higher in tannins and more focus on earthy mineral flavors such as tobacco, licorice, and tar. Those grown in warmer climates have less tannins and more fruit forward flavors, presenting emphasis on the cherry, raspberry, mocha and flower flavors.
Overall, Merlot presents with dark berry flavors such as currants, plums, cherries, blueberries, raspberries and is mixed with earth and mineral qualities such as tobacco, tar, licorice, mocha, clove, vanilla, charcoal, and cedar. The flavors and their intensity mostly depend on climate of growth and oak barrel aging.
Another native to the Bordeax region, displaying similar black fruit aromas and flavors as Cabernet Savignon, Merlot is Cabernet Sauvignon's softer and fruitier sibling with lower tannin levels, higher sugar and alcohol content and forward fruit flavors.
Merlot is thought to be the love child of Cabernet Franc and some obscure grape and is known to have been around in the 1700's. It is usually oak aged of 8-12 months and contain medium acidity and tannins along with 12-15% ABV. Merlot is enjoyed on its own but is most successful as a blend, especially when blended with Cabernet Savignon. Merlot softens and mellows the Cabernet and the Cabernet contributes structure and the ability to age longer.
Though Merlot is typically a medium bodied wine, climate can greatly effect the outcome of the wine's characteristics. A Merlot whose grape variety has been grown in cooler climates presents as a wine that is more full bodied, more structured, higher in tannins and more focus on earthy mineral flavors such as tobacco, licorice, and tar. Those grown in warmer climates have less tannins and more fruit forward flavors, presenting emphasis on the cherry, raspberry, mocha and flower flavors.
Overall, Merlot presents with dark berry flavors such as currants, plums, cherries, blueberries, raspberries and is mixed with earth and mineral qualities such as tobacco, tar, licorice, mocha, clove, vanilla, charcoal, and cedar. The flavors and their intensity mostly depend on climate of growth and oak barrel aging.
MALBEC* (mahl-BEHK)
This wine is the overachieving, balls deep in everything, powerhouse! Deeper color, more drier, more acidic, more tannic, more alcoholic, jam packed flavor....
Another originator of the Bordeaux region, this wine could be described as the rustic cousin of Merlot. Though native to Bordeaux, this grape variety fell from favor in this region after a series of plights including phylloxera epidemics and out of season frosts. Malbec is not often seen in the Bordeaux region these days and usually only fills the bottle as a blend from the region. Instead, Malbec has found resurrection and thriving potential in Argentina.
Malbec grapes are a deep purple yet thin skinned grape giving its wine a deep purple to inky red hue. The Malbec wines are anywhere from medium bodied to full bodied and tend to be drier with higher acidity levels, higher alcohol levels and higher tannins dependent on region grown. Known for their lushness and full ripe flavors of berries and plums these wines have often been described as "jammy" in flavor. They are also known for their unique pronounced spicy and smokey flavor that pair well with the "jamminess" of their intensely ripe berry flavor. Flavor highlights include plum, blackberry, and black cherry with herbal, lavendar, licorice, smoke, earthy leather, tobacco and pepper notes.
Malbec can be seen on its own as a wine or in blends. It is more commonly seen on its own in Argentina but more so as part of a blend when coming from Europe. It is a constituent of a Bordeaux blend out of Bordeaux, or with Cabernet Franc and Gamay coming out of the Loire Valley, and as a Meritage blend out of California and the USA.
Another originator of the Bordeaux region, this wine could be described as the rustic cousin of Merlot. Though native to Bordeaux, this grape variety fell from favor in this region after a series of plights including phylloxera epidemics and out of season frosts. Malbec is not often seen in the Bordeaux region these days and usually only fills the bottle as a blend from the region. Instead, Malbec has found resurrection and thriving potential in Argentina.
Malbec grapes are a deep purple yet thin skinned grape giving its wine a deep purple to inky red hue. The Malbec wines are anywhere from medium bodied to full bodied and tend to be drier with higher acidity levels, higher alcohol levels and higher tannins dependent on region grown. Known for their lushness and full ripe flavors of berries and plums these wines have often been described as "jammy" in flavor. They are also known for their unique pronounced spicy and smokey flavor that pair well with the "jamminess" of their intensely ripe berry flavor. Flavor highlights include plum, blackberry, and black cherry with herbal, lavendar, licorice, smoke, earthy leather, tobacco and pepper notes.
Malbec can be seen on its own as a wine or in blends. It is more commonly seen on its own in Argentina but more so as part of a blend when coming from Europe. It is a constituent of a Bordeaux blend out of Bordeaux, or with Cabernet Franc and Gamay coming out of the Loire Valley, and as a Meritage blend out of California and the USA.
ZINFANDEL* (zin-fayn-del)
Two words: Spiced Jam
Originally from Croatia, historically grown in the Balkans, Greece and Italy as the Primitivo grape, this variety made its way to California to take up residence under the new identity of Zinfandel. Zinfandel can alter its identity even further, capable of turning itself into three distinctly different red wine styles depending on climate, location and producer and can even go further, completely transforming its identity into a white (rose) wine. These three styles take the form of a light body, medium body or full body. This section is for describing the full body.
The full bodied Zinfandels are higher in alcohol content and tannins and boast rich jammy berries like raspberries, blueberries, cranberries and blackberries with dark fruits like plums. Underlying these bold fruits is the Zinfandel spiciness of pepper, clove and cinnamon. This is topped off with the oak aged flavors of vanilla, chocolate and spices. These fuller bodied, deeper colored Zinfandels have a capability for aging
Zinfanel is popular in Californian blends, most popularly including the Cabernet Frac-Zinfandel combination or Cabernet Savignon-Zinfandel combination. The rich jammy elements and spice of the Zinfandel give the blend great first impressions and the Cabernets finish the good impressions off by providing backbone and framework as well as providing the herbal notes.
Originally from Croatia, historically grown in the Balkans, Greece and Italy as the Primitivo grape, this variety made its way to California to take up residence under the new identity of Zinfandel. Zinfandel can alter its identity even further, capable of turning itself into three distinctly different red wine styles depending on climate, location and producer and can even go further, completely transforming its identity into a white (rose) wine. These three styles take the form of a light body, medium body or full body. This section is for describing the full body.
The full bodied Zinfandels are higher in alcohol content and tannins and boast rich jammy berries like raspberries, blueberries, cranberries and blackberries with dark fruits like plums. Underlying these bold fruits is the Zinfandel spiciness of pepper, clove and cinnamon. This is topped off with the oak aged flavors of vanilla, chocolate and spices. These fuller bodied, deeper colored Zinfandels have a capability for aging
Zinfanel is popular in Californian blends, most popularly including the Cabernet Frac-Zinfandel combination or Cabernet Savignon-Zinfandel combination. The rich jammy elements and spice of the Zinfandel give the blend great first impressions and the Cabernets finish the good impressions off by providing backbone and framework as well as providing the herbal notes.
SYRAH/SHIRAZ* (see-RAH/shih-RAHZ)
Think big, bright, bold fruitiness and then end that thought with peppery spice
The name of the grape is the Syrah grape variety. Depending on where this grape is grown, the wine can be labelled a Syrah or a Shiraz. In old world Europe the wine remains a Syrah but in the new world, especially in Australia where the name was coined, the wine is referred to as a Shiraz. Though these two wines come from the exact same grape, the climate and worldly regions they are grown in make them distinct enough to warrent the different names.
The grape itself is the product of mingling two more obscure grape varieties called Dureza and Mondeuse Blanche. The Syrah grape is responsible for some of the darkest full bodied wines in the world and is definitely known for its bright forward punching fruit flavors combined with the afterglow of spiciness. In old world European style, under the name of Syrah, these wines tends to have more acidity and to have more earthy and herbal aromas. Those from Australian, North and South Amercia are more fruit driven with lots of spice and are typically called a Shiraz under this description.
Because its fruits are so forward and bold, it is often blended with other grape varieties to provide more complexity to the wine. Australia has been working with its Shiraz, often blending it with the likes of Grenache and Mourverde grape varieties, to create what is termed GSM.GSM, Grenache, Shiraz, Mourverde blend, brings together chocolate and cassis highlights of Shiraz, the plum favorites of Grenache and the earthiness the Mourverde is known for. A Shiraz blend that is unique to Australia and very popular to drink worldwide is one involving Cabernet Sauvignon. Another major blend is that involving Shiraz with small amounts of Viognier.
Either as a Shiraz or as a Syrah, this grape variety produces wines that burst with forward fruit berries of blackberries, blueberries and boisonberries with hints of olive, pepper, clove, mint, vanilla, licorice, chocolate, tobacco and smoke. They are usually oaked and contain medium tannins and acidity.
Syrah is most known for blending purposes in the Mourvedre-Syrah blending and for playing a supporting role in Granache based blends, adding structure and flavor. It has also been used in blending with Cabernet and Viognier.
The name of the grape is the Syrah grape variety. Depending on where this grape is grown, the wine can be labelled a Syrah or a Shiraz. In old world Europe the wine remains a Syrah but in the new world, especially in Australia where the name was coined, the wine is referred to as a Shiraz. Though these two wines come from the exact same grape, the climate and worldly regions they are grown in make them distinct enough to warrent the different names.
The grape itself is the product of mingling two more obscure grape varieties called Dureza and Mondeuse Blanche. The Syrah grape is responsible for some of the darkest full bodied wines in the world and is definitely known for its bright forward punching fruit flavors combined with the afterglow of spiciness. In old world European style, under the name of Syrah, these wines tends to have more acidity and to have more earthy and herbal aromas. Those from Australian, North and South Amercia are more fruit driven with lots of spice and are typically called a Shiraz under this description.
Because its fruits are so forward and bold, it is often blended with other grape varieties to provide more complexity to the wine. Australia has been working with its Shiraz, often blending it with the likes of Grenache and Mourverde grape varieties, to create what is termed GSM.GSM, Grenache, Shiraz, Mourverde blend, brings together chocolate and cassis highlights of Shiraz, the plum favorites of Grenache and the earthiness the Mourverde is known for. A Shiraz blend that is unique to Australia and very popular to drink worldwide is one involving Cabernet Sauvignon. Another major blend is that involving Shiraz with small amounts of Viognier.
Either as a Shiraz or as a Syrah, this grape variety produces wines that burst with forward fruit berries of blackberries, blueberries and boisonberries with hints of olive, pepper, clove, mint, vanilla, licorice, chocolate, tobacco and smoke. They are usually oaked and contain medium tannins and acidity.
Syrah is most known for blending purposes in the Mourvedre-Syrah blending and for playing a supporting role in Granache based blends, adding structure and flavor. It has also been used in blending with Cabernet and Viognier.
SANGIOVESE (sahn-djoh-VEH-zeh)
Sangiovese is like tomato sauce with oregano and thyme...oh, and balance that thought with cherries, fig, cloves and spice
A scarce variety, almost exclusive to Italy, the Sangiovese grape produces a wine that is both high in acidity and tannins. It is usually lightly oak matured and offers an extremely wide range of taste and aromas. This wide range is due to the Sangiovese grape's ability to easily alter its DNA to fit its environment within Italy. Regardless of the environmental changes to the grape, Sangiovese almost always presents with a distinguishable cherry and tomato flavors. Sangiovese is considered a fruitier red that highlights black cherry and raspberry flavors and has spice
Depending on where it is grown, other accompanying flavors can move from the earthy leather, clay, brick, tobacco and smoke to the herbal oregano and thyme and floral elements to the fruitier plumb, strawberry and fig, cloves, spice. A higher quality Sangiovese based wine is considered to be one that contains a balance of these earthy and fruity elements.
Sangiovese is most often found blended in a Chianti blend wine but is also popular for Cabernet-Sangiovese blends, Merlot-Sangiovese blends, and blends of all three.
A scarce variety, almost exclusive to Italy, the Sangiovese grape produces a wine that is both high in acidity and tannins. It is usually lightly oak matured and offers an extremely wide range of taste and aromas. This wide range is due to the Sangiovese grape's ability to easily alter its DNA to fit its environment within Italy. Regardless of the environmental changes to the grape, Sangiovese almost always presents with a distinguishable cherry and tomato flavors. Sangiovese is considered a fruitier red that highlights black cherry and raspberry flavors and has spice
Depending on where it is grown, other accompanying flavors can move from the earthy leather, clay, brick, tobacco and smoke to the herbal oregano and thyme and floral elements to the fruitier plumb, strawberry and fig, cloves, spice. A higher quality Sangiovese based wine is considered to be one that contains a balance of these earthy and fruity elements.
Sangiovese is most often found blended in a Chianti blend wine but is also popular for Cabernet-Sangiovese blends, Merlot-Sangiovese blends, and blends of all three.
CARMENERE* (car-men-YARE)
Naturally smooth, well-rounded, balanced...for Carmenere its all smoke and spice
This grape variety once took up residence in Europe's Bordeaux region only to disappear after the phylloxera epidemic and mysteriously reappear across the world in Chile. This is Chile's grape variety.
Carmenere can boast itself one of the deepest and darkest of the red grapes, sometimes blended in Bordeaux Merlots and Cabernet Savignons to give them more color and depth. This grape claims a medium to full bodied, smooth and well rounded wine with balance in its tannins, producing bursting berry fruit flavor rivaled with pepper spice. Aromas and flavors that have been associated with this wine include many bigger bolder reds and blacks such as cherries and raspberries, blackberries and black currants. As well it shows cassis, blackberry, blueberry, plumb, black pepper, tobacco, spicy red pepper, tar, leather, coffee, chocolate, smooth vanilla and under all of this the subtle hint of herbs
Today, Carmanere is mostly a blending grape in European wines, adding depth and color due to its dark skin as well as unique spice and smokey quality to the wines it blends in. Out of Chile it can be a blending wine or a pure wine.
This grape variety once took up residence in Europe's Bordeaux region only to disappear after the phylloxera epidemic and mysteriously reappear across the world in Chile. This is Chile's grape variety.
Carmenere can boast itself one of the deepest and darkest of the red grapes, sometimes blended in Bordeaux Merlots and Cabernet Savignons to give them more color and depth. This grape claims a medium to full bodied, smooth and well rounded wine with balance in its tannins, producing bursting berry fruit flavor rivaled with pepper spice. Aromas and flavors that have been associated with this wine include many bigger bolder reds and blacks such as cherries and raspberries, blackberries and black currants. As well it shows cassis, blackberry, blueberry, plumb, black pepper, tobacco, spicy red pepper, tar, leather, coffee, chocolate, smooth vanilla and under all of this the subtle hint of herbs
Today, Carmanere is mostly a blending grape in European wines, adding depth and color due to its dark skin as well as unique spice and smokey quality to the wines it blends in. Out of Chile it can be a blending wine or a pure wine.
PETITE SIRAH (peh-TEET sih-RAH)
Petite Sirah will teach you how to chew your wine like a piece of tender meat
Not to be confused with Syrah, Petite Sirah is a cross between Syrah and another minor grape called Peloursin. For many years, Petite Sirah served only as a blending grape in France, noted for its dark skin and high tannins. Today it has gained popularity as a varietal wine and produces a dark and rich full bodied red wine higher in acidity and tannins creating a chewier texture. Its flavors exude deep blackberries, plums and raspberries with black pepper, licorice and smoked meat and tar notes. Its high tannins and acidity make it a great wine for aging and an older, sometimes twenty years or up, wine can come across as much mellower in later years than in its chewy youth. Petite Sirah has also served as a blending wine, most notably with Zinfandel, adding complexity to tone down the natural jammy character of the Zinfandel.
Not to be confused with Syrah, Petite Sirah is a cross between Syrah and another minor grape called Peloursin. For many years, Petite Sirah served only as a blending grape in France, noted for its dark skin and high tannins. Today it has gained popularity as a varietal wine and produces a dark and rich full bodied red wine higher in acidity and tannins creating a chewier texture. Its flavors exude deep blackberries, plums and raspberries with black pepper, licorice and smoked meat and tar notes. Its high tannins and acidity make it a great wine for aging and an older, sometimes twenty years or up, wine can come across as much mellower in later years than in its chewy youth. Petite Sirah has also served as a blending wine, most notably with Zinfandel, adding complexity to tone down the natural jammy character of the Zinfandel.
HERMITAGE (er-mee-tahj)
Think about what was said on Syrah. Now sip your coffee. That's the power of Hermitage
Hermitage is a grape growing region in France known for its Syrah. Wines from this region are often named after the region instead of the variety of grape used. If you see a bottle labelled Hermitage, this is usually a Syrah but may contain up to 15% blend of other grape varieties. Most commonly, Marsanne and Rousanne are the grape varieties chosen for blending. Hermitage reds wines are full bodied Syrah wines that contain more earthy and red berry elements as well as cocoa or coffee. They tend to have higher tannins and longer aging capacity.
Hermitage is a grape growing region in France known for its Syrah. Wines from this region are often named after the region instead of the variety of grape used. If you see a bottle labelled Hermitage, this is usually a Syrah but may contain up to 15% blend of other grape varieties. Most commonly, Marsanne and Rousanne are the grape varieties chosen for blending. Hermitage reds wines are full bodied Syrah wines that contain more earthy and red berry elements as well as cocoa or coffee. They tend to have higher tannins and longer aging capacity.
CHATEAUNEUF-DU-PAPE (shah-toe-nuf-dew-pahp)
the spicy rustic.
A growing region in southern France, some wines will be named after this region rather than the variety or blend. Its primary grape is the Granache, but is sanctioned to grow 13 different varieties including the Syrah, Mourvedre, Muscardin and others. The words that has been used to describe the red wines from this region are "full bodied, spicy, rustic wines."
A growing region in southern France, some wines will be named after this region rather than the variety or blend. Its primary grape is the Granache, but is sanctioned to grow 13 different varieties including the Syrah, Mourvedre, Muscardin and others. The words that has been used to describe the red wines from this region are "full bodied, spicy, rustic wines."
BORDEAUX (bore-DOH)
When you're with Bordeaux, you're never bored.
Wines from the famous Bordeaux region may be market by the region, Bordeaux, rather than the grape varieties used. This is especially the case in blends from this area, often marketed as Bordeaux Blend. the Bordeaux region is mostly known for its dry medium-heavy bodied red wines. The dominant grapes of the region is the Merlot and Cabernet Savignon grape varieties but dozens are grown in the region. When a blend in various ways of Merlot, Cabernet Savignon, Cabernet Franc, Petit Verdot, Malbec and Carmenere is present, it is known as the Bordeaux Blend.
Wines from the famous Bordeaux region may be market by the region, Bordeaux, rather than the grape varieties used. This is especially the case in blends from this area, often marketed as Bordeaux Blend. the Bordeaux region is mostly known for its dry medium-heavy bodied red wines. The dominant grapes of the region is the Merlot and Cabernet Savignon grape varieties but dozens are grown in the region. When a blend in various ways of Merlot, Cabernet Savignon, Cabernet Franc, Petit Verdot, Malbec and Carmenere is present, it is known as the Bordeaux Blend.
BAROLO (bah-RO-lo)
Ruby red, truffles, Chocolate, Roses...luxury.
A wine region in Italy's Piedmont hills, Barolo wine often refers to the Nebbiolo, the regions signature grape variety. Wines from this region are usually of a bright ruby to garnet color, tar and rose aromas and are of higher acidity, higher tannins and higher alcohol, making the wines from this region a medium to full body. In order to be called a Barolo wine, it must be aged at least 18 months barrel aging followed by at least 20 months bottle aging. There is great difference between traditional and modern styles of Barolo. Traditional wineries will age their Barolo for at least ten years before selling it commercially and will age them in large wooden casks. The added years and traditional wooden casks gives these wines a hint of earth, truffles and chocolate. Modernist wineries will meet the minimum standards of aging and do so in French barriques. This lessened aging and the barriques will allow for a more fruitier wine that is considered accessible.
A wine region in Italy's Piedmont hills, Barolo wine often refers to the Nebbiolo, the regions signature grape variety. Wines from this region are usually of a bright ruby to garnet color, tar and rose aromas and are of higher acidity, higher tannins and higher alcohol, making the wines from this region a medium to full body. In order to be called a Barolo wine, it must be aged at least 18 months barrel aging followed by at least 20 months bottle aging. There is great difference between traditional and modern styles of Barolo. Traditional wineries will age their Barolo for at least ten years before selling it commercially and will age them in large wooden casks. The added years and traditional wooden casks gives these wines a hint of earth, truffles and chocolate. Modernist wineries will meet the minimum standards of aging and do so in French barriques. This lessened aging and the barriques will allow for a more fruitier wine that is considered accessible.
BARBARESCO (bar-bar-ESS-coh)
Take Barolo and give it refined elegance.
A wine region in the Piedmont hills of Italy known for wine made from the Nebbiolo, Dolceto and Babera grape varieties. Wine marketed under the name Barbaresco is similar to Barolo and uses 100% Nebbiolo grape variety in its wine. Different from Barolo, Barbareco wine tends to be less tannic and is considered more elegant and refined. A Barbaresco can be described as spicy, rich, perfumed, tannic, sweet and acidic. It is required to age at least 2 years, 1 of those in wood barrel, and must contain at least 12% alcohol.
A wine region in the Piedmont hills of Italy known for wine made from the Nebbiolo, Dolceto and Babera grape varieties. Wine marketed under the name Barbaresco is similar to Barolo and uses 100% Nebbiolo grape variety in its wine. Different from Barolo, Barbareco wine tends to be less tannic and is considered more elegant and refined. A Barbaresco can be described as spicy, rich, perfumed, tannic, sweet and acidic. It is required to age at least 2 years, 1 of those in wood barrel, and must contain at least 12% alcohol.
* indicates a wine that can be light - medium - full bodied depending on producer and region
Referenced props need to go to:
Wine Folly @ winefolly.com
Anne Martin article in Canadian Living Nov 2008 issue
The Wine Cellar Inside @ thewinecellarinside.com
Wine Country @ winecountry.com
Total Wine @ totalwine.com
wine-searcher @ wine-searcher.com
Wine Folly @ winefolly.com
Anne Martin article in Canadian Living Nov 2008 issue
The Wine Cellar Inside @ thewinecellarinside.com
Wine Country @ winecountry.com
Total Wine @ totalwine.com
wine-searcher @ wine-searcher.com