LIGHT-BODIED RED WINE
The skins of a red grape is what gives a red wine both its color and tannins. Light-bodied red wine's are made from grape varieties with thinner and/or lighter skins than those grapes that make a fuller-bodied red. For this reason, lighter bodied red wines will be both lighter in color and will contain less tannins. These wines also tend to have less alcohol which will lead to a more watery and light feel of the wine, oppose to a thicker heavier feel that a more fuller bodied wine might have.
Light bodied red wines tend to be more delicate and elegant in aroma and flavor. Their berry flavors tend towards the red fruits and are often fresh and light. This fresh and light quality allows for more of the flowery aromas and earthy tones and spices to come through. These lighter and varied flavors also allow them to more easily pair with food and are often described as versatile for this reason.
these wines have fewer notes of vanilla, espresso and cinnamon because these flavors and aromas are editions through oak aging and many light reds are either not oaked or oaked for relatively shorter periods of time than a fuller red would be. When oaked, winemakers choose the more subtle flavor infusing French oak over the bolder American oak.
Light bodied red wines tend to be more delicate and elegant in aroma and flavor. Their berry flavors tend towards the red fruits and are often fresh and light. This fresh and light quality allows for more of the flowery aromas and earthy tones and spices to come through. These lighter and varied flavors also allow them to more easily pair with food and are often described as versatile for this reason.
these wines have fewer notes of vanilla, espresso and cinnamon because these flavors and aromas are editions through oak aging and many light reds are either not oaked or oaked for relatively shorter periods of time than a fuller red would be. When oaked, winemakers choose the more subtle flavor infusing French oak over the bolder American oak.
PINOT NOIR (Pee-noh Nwahr)
To characterize "Pinot Noir" is to stereotype Pinot Noir. When you describe a Pinot Noir, you describe just that Pinot Noir, not all Pinot Noirs. Pinot Noir is the elusive and varied varietal wine. Its characteristics are so drastically different from region to region, winery to winery and year to year, that you have to look at more than just the grape variety. Its components are so subtle and delicate that, when its at its best, its layers could be endless.
Its body can be light to medium, its color tend towards pale and almost translucent. It is dryer, with lighter tannin, lower alcohol and higher acidity. It is oak aged and highly aromatic and contains fruit forward flavors. Beyond this, its any ones game on description. The region in which the Pinot Noir is grown in has great effect on aroma and flavor.
Depending on the region, the weather, the fermentation, additives, and much more, a Pinot Noir can be described in many differing combinations. Generally, it is said to carry black cherry, raspberry or plum aromas and the flavours of a young Pinot Noir include raspberries, strawberries, cherries and violets. Aged, a Pinot Noir acquires a bouquet of game, licorice and autumnal undergrowth.
A Pinot Noir coming from Europe will be more herb based, earthy and light combined with floral roses and violets over fruit flavors. Those grown in the United States tend towards the sweeter fruitier tastes. New Zealand tends to follow suite with the United States but contains with this character spicier gamey flavors. South American Pinot Noir is similar to the United States as well but has stronger hints of flower elements. Descriptions vary anywhere from containing cherries, strawberries, raspberries combined with earth and spice to a more bitter cranberry currant or more sweet vanilla caramel cherry cola combination to the meatier, earthier mushroom and spice and everything nice.
In blending, Pinot Noir is an important component of Champagne but other than Champagne is not blended as often as other grapes. It fetches far more and is far more popular among wine drinkers as purely Pinot Noir. _
Its body can be light to medium, its color tend towards pale and almost translucent. It is dryer, with lighter tannin, lower alcohol and higher acidity. It is oak aged and highly aromatic and contains fruit forward flavors. Beyond this, its any ones game on description. The region in which the Pinot Noir is grown in has great effect on aroma and flavor.
Depending on the region, the weather, the fermentation, additives, and much more, a Pinot Noir can be described in many differing combinations. Generally, it is said to carry black cherry, raspberry or plum aromas and the flavours of a young Pinot Noir include raspberries, strawberries, cherries and violets. Aged, a Pinot Noir acquires a bouquet of game, licorice and autumnal undergrowth.
A Pinot Noir coming from Europe will be more herb based, earthy and light combined with floral roses and violets over fruit flavors. Those grown in the United States tend towards the sweeter fruitier tastes. New Zealand tends to follow suite with the United States but contains with this character spicier gamey flavors. South American Pinot Noir is similar to the United States as well but has stronger hints of flower elements. Descriptions vary anywhere from containing cherries, strawberries, raspberries combined with earth and spice to a more bitter cranberry currant or more sweet vanilla caramel cherry cola combination to the meatier, earthier mushroom and spice and everything nice.
In blending, Pinot Noir is an important component of Champagne but other than Champagne is not blended as often as other grapes. It fetches far more and is far more popular among wine drinkers as purely Pinot Noir. _
RIOJA (Ree-OH-ha)
Berries, nuts, roses and vanilla. Just picture the combination.
Rioja is a wine region of spain known for producing blend wines that may be marketed under the regional name. The region uses most notably the Tempranillo grape variety as well as Garnacha Tinta, Graciano, and Mauelo. These grape varieties are typically blended with a higher percentage of Tempranillo, followed by a medium percentage of Garnacha and smaller percentage of Mazuelo and/or Graciano. The Tempranillo adds much of the character and ageability, the Garnacha adding both body and alcohol content, the Mazuelo adding spice like flavors and Graciano inputting aromas.
Rioja wine has a well placed classification system. A Rioja on its own is not aged in oak and only aged in 1-2 years while a Rioja Crianza must be aged 1 year in oak with 1 year in bottle. A Rioja Reserva must be aged 1 year in oak and 2 years in bottle. A Gran Reserva Rioja needs 2 years oak aging and years bottle aging. Flavors for a red Rioja tend to be described as fresh blackberries, strawberries and cherries with nuttiness, floral roses and oak infused vanilla.
Rioja is a wine region of spain known for producing blend wines that may be marketed under the regional name. The region uses most notably the Tempranillo grape variety as well as Garnacha Tinta, Graciano, and Mauelo. These grape varieties are typically blended with a higher percentage of Tempranillo, followed by a medium percentage of Garnacha and smaller percentage of Mazuelo and/or Graciano. The Tempranillo adds much of the character and ageability, the Garnacha adding both body and alcohol content, the Mazuelo adding spice like flavors and Graciano inputting aromas.
Rioja wine has a well placed classification system. A Rioja on its own is not aged in oak and only aged in 1-2 years while a Rioja Crianza must be aged 1 year in oak with 1 year in bottle. A Rioja Reserva must be aged 1 year in oak and 2 years in bottle. A Gran Reserva Rioja needs 2 years oak aging and years bottle aging. Flavors for a red Rioja tend to be described as fresh blackberries, strawberries and cherries with nuttiness, floral roses and oak infused vanilla.
CHIANTI (key-AHN-tee)
Chianti, not only the Italian food friendly wine, but the Italian food improving, wine improving, wine
Chianti is a dry red wine that hails from the Chianti region of Italy. The Chianti region can be further subdivided and often on a Chianti wine the region will be added, such as Chianti Classico. It is widely known to be best consumed with food and is made from a blend. Most important among the grape varieties in this blend is the Sangiovese grape. For this wine to be called a Chianti, it must be at least 80% Sangiovese. Originally, the Sangiovese was blended with the Canaiolo and Malvasia Bianca grape varieties but today can contain up to 10% Canaiolo and up to 20% of any other approved red grape variety such as Cabernet Sauvignon, Merlot or Syrah. The original blend grape Malvasia has been banned for use in Chianti these days. A chianti must contain at least 12% alcohol and must be aged in oak for a minimum of seven months.
Chiantis can range anywhere from light to full-body and tend to have a higher acidity and alcohol content. Chiantis classically contain aromas and flavors of cherry, floral notes of roses and violets, cinnamon, leather, plum, raspberry and tobacco.
Chianti is a dry red wine that hails from the Chianti region of Italy. The Chianti region can be further subdivided and often on a Chianti wine the region will be added, such as Chianti Classico. It is widely known to be best consumed with food and is made from a blend. Most important among the grape varieties in this blend is the Sangiovese grape. For this wine to be called a Chianti, it must be at least 80% Sangiovese. Originally, the Sangiovese was blended with the Canaiolo and Malvasia Bianca grape varieties but today can contain up to 10% Canaiolo and up to 20% of any other approved red grape variety such as Cabernet Sauvignon, Merlot or Syrah. The original blend grape Malvasia has been banned for use in Chianti these days. A chianti must contain at least 12% alcohol and must be aged in oak for a minimum of seven months.
Chiantis can range anywhere from light to full-body and tend to have a higher acidity and alcohol content. Chiantis classically contain aromas and flavors of cherry, floral notes of roses and violets, cinnamon, leather, plum, raspberry and tobacco.
BURGUNDY (BURR-gun-dee)
Want quality Pinot Noir, turn to Burgundy
Burgundy is a famous wine region that produces Pinot Noir reds. Being a famous region, A Pinot Noir may be market under the regional name. There is some classification to the Burgundy wine quality. A regional wine is surpassed by a village wine which is surpassed by a Premier Cru which is surpassed by a Grand Cru. Regional Wines can contain grapes from anywhere within the Burgundy region and tend to have a fresh, light quality. These regional wines may be labelled as “Bourgogne Rouge." Village wines are named after the town that the grapes are strictly from. These wines tend to be quite similar to regional wines but perhaps slightly more complex. Premier Cru wines are those from vineyards recognized for being more intense. Grand Cru wines tend to come from vineyards that produce grapes capable of bearing bold, powerful and complex wines. These are usually aged.
Burgundy is a famous wine region that produces Pinot Noir reds. Being a famous region, A Pinot Noir may be market under the regional name. There is some classification to the Burgundy wine quality. A regional wine is surpassed by a village wine which is surpassed by a Premier Cru which is surpassed by a Grand Cru. Regional Wines can contain grapes from anywhere within the Burgundy region and tend to have a fresh, light quality. These regional wines may be labelled as “Bourgogne Rouge." Village wines are named after the town that the grapes are strictly from. These wines tend to be quite similar to regional wines but perhaps slightly more complex. Premier Cru wines are those from vineyards recognized for being more intense. Grand Cru wines tend to come from vineyards that produce grapes capable of bearing bold, powerful and complex wines. These are usually aged.
BORDEAUX*(Bore-DOH)
You are never bored with a Bordeaux blend
Wines from the famous Bordeaux region may be market by the region, Bordeaux, rather than the grape variety 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 but do provide some light bodied blends. 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.
Bordeaux Blends are high in tannins and well known to be powerful in structure and deep in flavors. Dark berries and fruits such as blackcurrant and plums are common flavors.
Wines from the famous Bordeaux region may be market by the region, Bordeaux, rather than the grape variety 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 but do provide some light bodied blends. 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.
Bordeaux Blends are high in tannins and well known to be powerful in structure and deep in flavors. Dark berries and fruits such as blackcurrant and plums are common flavors.
BEAUJOLAIS VILLAGES AND NOUVEAU (Bo-jho-LAY)
Nouveau is a style where the wine is released almost immediately after fermentation, while the grapes are still fresh. When you see Beaujolais Nouveau, you need only think of fresh.
A wine region of France, it is known for its almost exclusive growing of the Gamay grape variety. The Gamay grape has thinner skin giving it a lighter body and low tannins and higher acidity. Wines from the Gamay grape tend to move towards fresh and lively fruitness. Not all Beaujolais contain 100% Gamay grapes and may contain other varieties. Beaujolais can be made somewhat age worthy despite its lack in tannins and can pair well with food. Red wines from this region may be marketed by the regional name and can be further divided into four catagories including Beaujolais Villages, Beaujolais Nouveau, Beaujolais Cru, and Beaujolais Superieur. Beaujolais Cru and Superiore tend to be more medium to full bodied wines why Nouveau and Villages are more light bodied.
Beaujolais is the basis for all Beaujolais referring to the region this wine comes from. Beaujolais Villages is an intermediate catagory of wine from Beaujolais. "Villages" can be affixed to the name if the grapes all come from the same vineyard in the region of Beaujolais. These are often wines released in the spring following harvest. The Beaujolais producers that produce a red wine under the Beaujolais-Villages will often market under the more internationally recognized names of Mâcon-Villages or Saint-Véran
Beaujolais Nouveau refers to grapes of this region that have been harvested, fermented for just a few day and literally releases within weeks after to be drunk as sooon as possible while still fresh and fruity. this is a style of Beaujolais and any Beaujolais or Beaujolais-Villages vineyard can produce Beaujolais Nouveau. This is the lightest, fruitiest Beaujolais.
A wine region of France, it is known for its almost exclusive growing of the Gamay grape variety. The Gamay grape has thinner skin giving it a lighter body and low tannins and higher acidity. Wines from the Gamay grape tend to move towards fresh and lively fruitness. Not all Beaujolais contain 100% Gamay grapes and may contain other varieties. Beaujolais can be made somewhat age worthy despite its lack in tannins and can pair well with food. Red wines from this region may be marketed by the regional name and can be further divided into four catagories including Beaujolais Villages, Beaujolais Nouveau, Beaujolais Cru, and Beaujolais Superieur. Beaujolais Cru and Superiore tend to be more medium to full bodied wines why Nouveau and Villages are more light bodied.
Beaujolais is the basis for all Beaujolais referring to the region this wine comes from. Beaujolais Villages is an intermediate catagory of wine from Beaujolais. "Villages" can be affixed to the name if the grapes all come from the same vineyard in the region of Beaujolais. These are often wines released in the spring following harvest. The Beaujolais producers that produce a red wine under the Beaujolais-Villages will often market under the more internationally recognized names of Mâcon-Villages or Saint-Véran
Beaujolais Nouveau refers to grapes of this region that have been harvested, fermented for just a few day and literally releases within weeks after to be drunk as sooon as possible while still fresh and fruity. this is a style of Beaujolais and any Beaujolais or Beaujolais-Villages vineyard can produce Beaujolais Nouveau. This is the lightest, fruitiest Beaujolais.
ZINFANDEL*(ZIN-fun-dell)
Want a fresh, fruity and easy to drink red? Try the light bodied Zinfandel
The light bodied Zinfandels are the more abundantly produced Zinfandels. They are fresher, forward fruitier, easier to drink and with less tannins than its heavier counterparts.
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.
The light bodied Zinfandels are the more abundantly produced Zinfandels. They are fresher, forward fruitier, easier to drink and with less tannins than its heavier counterparts.
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.
PINOTAGE
It may be a gamble with Pinotage but how many wines have been described as tasting like bananas?
Pinotage is highly finicky and has a history of producing low quality wine where, at its worse, it can be far to high in acidity and tannins. But while there have been these far less desirable products coming out of South Africa, there have also been examples of this grape variety at its best, described as elegant, balanced, fully developed fruit flavors and long lasting in finish.
The outcome of flavor and aroma is, in part, effected by pruning measures. It has been shown that looser, wilder growing vines will produce a fruitier and fuller its wines while a Closely and strict pruned vine will produce deeper, more austere flavors and stronger acid structure in their wines. In a more general sense, if this Pinotage wine has good quality to it, it is described as more rustic, taking on earthy notes and smokey berries and an underlying flavor often described as banana.
Pinotage is highly finicky and has a history of producing low quality wine where, at its worse, it can be far to high in acidity and tannins. But while there have been these far less desirable products coming out of South Africa, there have also been examples of this grape variety at its best, described as elegant, balanced, fully developed fruit flavors and long lasting in finish.
The outcome of flavor and aroma is, in part, effected by pruning measures. It has been shown that looser, wilder growing vines will produce a fruitier and fuller its wines while a Closely and strict pruned vine will produce deeper, more austere flavors and stronger acid structure in their wines. In a more general sense, if this Pinotage wine has good quality to it, it is described as more rustic, taking on earthy notes and smokey berries and an underlying flavor often described as banana.
ZWEIGELT (TSVYE-gelt)
Zweigelt is like the up and coming natural actor with depth and character. It can play an array of parts, it can perform consistently, it just doesn't have the business connections yet.
A relatively new grape variety, Zweigelt varietal wines are light and fresh in character. It has a them of violets. Its color is a violet-red, it gives off floral aromas of violets. Zweigelt's lower acids and soft tannins allow its more subtle floral, spice, earth and mineral character to thrive. Most often the fruit aroma and flavor tones center on cherry and raspberry. Its a wine with spice, perhaps cinnamon, perhaps pepper. Because of its low acids and tannins, a Zweigelt wine does not age well and should be consumed when younger and fresh.It often shows earthen or mineral aspects
Zweigelt is popular on its own and in blends. It can usually be seen blended with St. Laurent, Blaufrankisch, Cabernet Savignon or Merlot creating blends with depth and body, making Zweigelt less juicy and more complex.
A relatively new grape variety, Zweigelt varietal wines are light and fresh in character. It has a them of violets. Its color is a violet-red, it gives off floral aromas of violets. Zweigelt's lower acids and soft tannins allow its more subtle floral, spice, earth and mineral character to thrive. Most often the fruit aroma and flavor tones center on cherry and raspberry. Its a wine with spice, perhaps cinnamon, perhaps pepper. Because of its low acids and tannins, a Zweigelt wine does not age well and should be consumed when younger and fresh.It often shows earthen or mineral aspects
Zweigelt is popular on its own and in blends. It can usually be seen blended with St. Laurent, Blaufrankisch, Cabernet Savignon or Merlot creating blends with depth and body, making Zweigelt less juicy and more complex.
ST. LAURENT
St. Laurent wines are like a sultry, smokey Pinot Noir with silk and spice
A St. Laurent wine will present slightly darker and richer than Pinot Noir. The color of St. Laurent has been described as dark red with violet reflection to dark purple in color. It is described as containing higher acidity compared to Pinot Noir, having structure and silkiness, with widely varied tannins depending on harvest time. The flavors that most come up when describing this wine is ripe or dark cherry, black current, bergamont, juniper and blackberries with smoke and spice to add. it is said to benefit from aging which will give the wine the aromas and flavors of chocolate, vanilla and spice.
A St. Laurent wine will present slightly darker and richer than Pinot Noir. The color of St. Laurent has been described as dark red with violet reflection to dark purple in color. It is described as containing higher acidity compared to Pinot Noir, having structure and silkiness, with widely varied tannins depending on harvest time. The flavors that most come up when describing this wine is ripe or dark cherry, black current, bergamont, juniper and blackberries with smoke and spice to add. it is said to benefit from aging which will give the wine the aromas and flavors of chocolate, vanilla and spice.
PRIMITIVO*
Zinfandel's more down to earth sibling - tannins, alcohol, spice, intense juicy flavor....and a hint of earthen clay and nutmeggy clove
Primitivo is darker skinned giving its wines a deeper dark ink like color. It tends to be a well structured wine, high in alcohol and tannins and is intense in juicy flavor. These flavors and aromas are similar to Zinfandel but carry more earthy flavors as is typical of a European region. You can pick up on ripe blackberries, raspberry jam, voilets, with pepper, nutmeg, clove and earthy clay hints. The high tannins and a bitterness often found in Italian grape variety such as a Primitivo makes it optimal for aging. Primitivo can be a lighter bodied wine in nature with floral and fruity elements.
Before Zinfandel renewed the interest in Primitivo as a variety wine, it was almost strictly used as a blend. Popular blends include Negroamaro-Primitivo blends or Primitivo-Cabernet blends
Primitivo is darker skinned giving its wines a deeper dark ink like color. It tends to be a well structured wine, high in alcohol and tannins and is intense in juicy flavor. These flavors and aromas are similar to Zinfandel but carry more earthy flavors as is typical of a European region. You can pick up on ripe blackberries, raspberry jam, voilets, with pepper, nutmeg, clove and earthy clay hints. The high tannins and a bitterness often found in Italian grape variety such as a Primitivo makes it optimal for aging. Primitivo can be a lighter bodied wine in nature with floral and fruity elements.
Before Zinfandel renewed the interest in Primitivo as a variety wine, it was almost strictly used as a blend. Popular blends include Negroamaro-Primitivo blends or Primitivo-Cabernet blends
BLAUFRANKISH/LEMBERGER (blau-FRANK-ish)
A wild youth of extremes who ages well, Blaufrankisch in its youth can provide bold deep wood berries and baking spice which suddenly give way to the hot burn of spice and alcohol. In its old age it provides deep fruitiness, and a velvet supple complex.
The nature of this variety will show younger wines are deeply fruity and become more velvety, supple and complex with aging. Blaufrankisch wines contains high acids, dense structure, prominant tannins and deep coloring. It can be bottled on its own as a varietal or can contribute to a blend when it comes to aromas, look for spicy pepper, baking spice and herbal garden smells. Blaufrankischs tend to start off with bold Deep wood berry flavors such as blackberries with red cherries and red currants but then tend to quickly fade as the hot burn of the alcohol and spice take over.
When blended with other varieties, Blaufränkisch often contributes acidity and structure to the blend. It is often blended with its offspring, the Zweigelt, and can also be seen in blends containing cabernet, merlot and others.
The nature of this variety will show younger wines are deeply fruity and become more velvety, supple and complex with aging. Blaufrankisch wines contains high acids, dense structure, prominant tannins and deep coloring. It can be bottled on its own as a varietal or can contribute to a blend when it comes to aromas, look for spicy pepper, baking spice and herbal garden smells. Blaufrankischs tend to start off with bold Deep wood berry flavors such as blackberries with red cherries and red currants but then tend to quickly fade as the hot burn of the alcohol and spice take over.
When blended with other varieties, Blaufränkisch often contributes acidity and structure to the blend. It is often blended with its offspring, the Zweigelt, and can also be seen in blends containing cabernet, merlot and others.
BARDOLINO
Bardolino, when at the right price, provides the Italian flavors of cherries, herbs and that additional spice
A blend of Corvina and Rondinella grape varieties. The Corvina grape variety provides the wine with structure, weight and a sour cherry aroma constituting 35-60% of the content. The Rondinella grape variety provides the fresh herbal flavor of this wine. Some Bardolino contains up to 20% Molinara or up to 20% of any blend of Barbera, Sangiovese, Merlot, Cabernet Savignon or Marzemino.
Bardolino tends to be a fresh and fruity, dry red with ruby color. While low priced bottles of this wine have been associated with low quality, a good quality, higher priced Bardolino is worth investigating. It is best as a young wine, and easy to combine with fruity and spicy, has delicate aromas and full flavor
A blend of Corvina and Rondinella grape varieties. The Corvina grape variety provides the wine with structure, weight and a sour cherry aroma constituting 35-60% of the content. The Rondinella grape variety provides the fresh herbal flavor of this wine. Some Bardolino contains up to 20% Molinara or up to 20% of any blend of Barbera, Sangiovese, Merlot, Cabernet Savignon or Marzemino.
Bardolino tends to be a fresh and fruity, dry red with ruby color. While low priced bottles of this wine have been associated with low quality, a good quality, higher priced Bardolino is worth investigating. It is best as a young wine, and easy to combine with fruity and spicy, has delicate aromas and full flavor
Props for references to:
Wine Searcher @ wine-sercher.com
Wine Folly @ winefolly.com
vinofrizzante @ vinofrizzante.blogspot.com
the wine cellar @ thewinecellarinside.com
Wine Monger @ winemonger.com
Wine Searcher @ wine-sercher.com
Wine Folly @ winefolly.com
vinofrizzante @ vinofrizzante.blogspot.com
the wine cellar @ thewinecellarinside.com
Wine Monger @ winemonger.com