Wine Varieties
Cabernet Franc
Although similar in structure and flavor to Cabernet Sauvignon, this red wine grape is not quite as full-bodied, and has fewer tannins and less acid. It is, however, more aromatic and herbaceous. Unlike Cabernet Sauvignon, Cabernet Franc grows in cooler climates and ripens early. Cabernet Franc is most often blended with Merlot and Cabernet Sauvignon it's usually not the dominant grape in these blends. In the United States, Cabernet Franc has not been widely planted, mainly because the weather in California yields consistently higher-quality Cabernet Sauvignon grapes than in France. Only recently has its popularity grown as a flavor enhancer for wines based on Cabernet Sauvignon.
Cabernet Sauvignon
If not the king, as many argue, Cabernet Sauvignon is certainly the most successful and popular of the top-quality red wine grapes. It is the primary grape of most of the top vineyards in Bordeaux&rsquos;, Médoc; and Graves districts. It's also the basis for most of California's superb red wines. The flavor, structure, complexity, and longevity of wines made from the Cabernet Sauvignon grape are what make it so popular. Its fruity flavors have been described as cherry, black cherry, black currant (cassis), and raspberry. In addition, other flavor descriptors include minty, cedar, and bell pepper the word tobacco is often used to describe older vintages. The acids and tannins found in a Cabernet Sauvignon wine help form the basis for its structure and longevity. In Bordeaux, Cabernet Sauvignon is most often blended with one or more of the following: Merlot, Cabernet Franc, Petit Verdot, or Malbec. In California, wines are more often made with 100 percent Cabernet Sauvignon grapes, although the trend recently has been toward some blending, as in Bordeaux.
Chardonnay
Just as Cabernet Sauvignon has become the most popular high-quality red-wine grape, Chardonnay has taken the lead for first-class white-wine grapes-and with even greater ardor. It's high in extract and, unless picked late, has good acid levels. The wide range of growing soils, as well as the winemaker's influence, produces a diverse spectrum of Chardonnay wines with varying characteristics. Their flavors can be described as buttery, creamy, nutty, smoky, and steely popular fruit descriptors include apple, lemon, melon, and pineapple. Chardonnay's origins are difficult to determine but-as with many popular wines-its reputation was established in France, particularly in the Burgundy region. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe while it still has high Acid and understated fruit flavors-the perfect combination for champagne.
Merlot
Though commonly referred to as simply Merlot, this red-wine grape is really Merlot Noir (there's also a Merlot Blanc variety). Much of the wine world views Merlot as simply a grape to be blended with Cabernet Sauvignon or Cabernet Franc. Still, Merlot can produce great wines like those of Pomerol's Château; Pétrus;, which makes one of the world's most expensive red wines, most of which are 100 percent Merlot. Merlot is also widely planted in other areas of France. Merlot is extensively grown throughout the world but has developed a tarnished reputation from overproduction in areas like northeastern Italy. In California and Washington, Merlot was initially planted as a blending grape, but in the late 1970s it began to stand on its own as a variety and has been continually gaining popularity. California Merlot acreage has continued to increase, as have the number of wineries producing Merlot wines. In French the word Merlot means "young; blackbird," probably alluding to the grape's beautiful dark-blue color. Compared to Cabernet Sauvignon, Merlot grapes ripen fairly early and have lower tannins and higher sugar levels. They produce wines that are generally softer and with slightly higher alcohol content. High-quality Merlot wines are medium to dark red in color, rich, and fruity, with characteristics of black currant, cherry, and mint. Merlot wines are rounder and more supple than Cabernet Sauvignons and usually can be enjoyed much earlier. Generally, Merlot wines do not age as long as Cabernet Sauvignons. A small amount of Cabernet Sauvignon or Cabernet Franc is often blended with Merlot grapes to give the wine a bit more Structure.
Semillon
A white-wine grape that is planted around the world, in most cases, turns out neutral-flavored, mediocre wines. By itself, Sémillon; generally produces wines that are not well rounded. Combine Sémillon; with Sauvignon Blanc, however, and the resulting wines can be quite extraordinary. Sémillon; marries well with oak and tends to produce high-alcohol wines that have good extract and texture but which are often low in acid and aroma. Sauvignon Blanc adds the missing acidity and aroma while Sémillon; tempers Sauvignon Blanc's tendency toward grassiness. Blending the two grapes creates a richer, more complex wine than either can create alone. Indicative of this style are the white wines from Bordeaux, which often use from 50 to 80 percent Sémillon; in the blend, producing dry, marvelously complex wines with great aging ability. Bordeaux also produces the world-famous sweet wines from Sauternes, which capitalize on Sémillon;'s susceptibility to botrytis cinerea, a mold that shrivels the grapes, intensifying the acid and sugar levels. The resulting wines are rich, honeyed, concentrated, and expensive. In Australia, the image of this grape's inability to stand-alone is blurred by the world-class dry Sémillon; wines from Hunter Valley.
Zinfandel
A grape that is considered California's red-wine grape because it's not widely grown in other parts of the world. Zinfandel vines were brought to California by Agoston Haraszthy (known as "the; father of California wine") in the 1850s. By the 1880s this variety was rapidly gaining acceptance by California growers, and it is now that state's most extensively planted red grape. For years Zinfandel's origins were very mysterious. Now, however, a relationship between Zinfandel and Primitivo (a variety grown in Italy's Puglia region) has been established. When made into red wine, Zinfandel can produce wines ranging from light, noveau styles to hearty, robust reds with berrylike, spicy (sometimes peppery) flavors, plenty of tannins and alcohol, and enough depth, complexity, and longevity to be compared to cabernet sauvignons.
Although similar in structure and flavor to Cabernet Sauvignon, this red wine grape is not quite as full-bodied, and has fewer tannins and less acid. It is, however, more aromatic and herbaceous. Unlike Cabernet Sauvignon, Cabernet Franc grows in cooler climates and ripens early. Cabernet Franc is most often blended with Merlot and Cabernet Sauvignon it's usually not the dominant grape in these blends. In the United States, Cabernet Franc has not been widely planted, mainly because the weather in California yields consistently higher-quality Cabernet Sauvignon grapes than in France. Only recently has its popularity grown as a flavor enhancer for wines based on Cabernet Sauvignon.
Cabernet Sauvignon
If not the king, as many argue, Cabernet Sauvignon is certainly the most successful and popular of the top-quality red wine grapes. It is the primary grape of most of the top vineyards in Bordeaux&rsquos;, Médoc; and Graves districts. It's also the basis for most of California's superb red wines. The flavor, structure, complexity, and longevity of wines made from the Cabernet Sauvignon grape are what make it so popular. Its fruity flavors have been described as cherry, black cherry, black currant (cassis), and raspberry. In addition, other flavor descriptors include minty, cedar, and bell pepper the word tobacco is often used to describe older vintages. The acids and tannins found in a Cabernet Sauvignon wine help form the basis for its structure and longevity. In Bordeaux, Cabernet Sauvignon is most often blended with one or more of the following: Merlot, Cabernet Franc, Petit Verdot, or Malbec. In California, wines are more often made with 100 percent Cabernet Sauvignon grapes, although the trend recently has been toward some blending, as in Bordeaux.
Chardonnay
Just as Cabernet Sauvignon has become the most popular high-quality red-wine grape, Chardonnay has taken the lead for first-class white-wine grapes-and with even greater ardor. It's high in extract and, unless picked late, has good acid levels. The wide range of growing soils, as well as the winemaker's influence, produces a diverse spectrum of Chardonnay wines with varying characteristics. Their flavors can be described as buttery, creamy, nutty, smoky, and steely popular fruit descriptors include apple, lemon, melon, and pineapple. Chardonnay's origins are difficult to determine but-as with many popular wines-its reputation was established in France, particularly in the Burgundy region. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe while it still has high Acid and understated fruit flavors-the perfect combination for champagne.
Merlot
Though commonly referred to as simply Merlot, this red-wine grape is really Merlot Noir (there's also a Merlot Blanc variety). Much of the wine world views Merlot as simply a grape to be blended with Cabernet Sauvignon or Cabernet Franc. Still, Merlot can produce great wines like those of Pomerol's Château; Pétrus;, which makes one of the world's most expensive red wines, most of which are 100 percent Merlot. Merlot is also widely planted in other areas of France. Merlot is extensively grown throughout the world but has developed a tarnished reputation from overproduction in areas like northeastern Italy. In California and Washington, Merlot was initially planted as a blending grape, but in the late 1970s it began to stand on its own as a variety and has been continually gaining popularity. California Merlot acreage has continued to increase, as have the number of wineries producing Merlot wines. In French the word Merlot means "young; blackbird," probably alluding to the grape's beautiful dark-blue color. Compared to Cabernet Sauvignon, Merlot grapes ripen fairly early and have lower tannins and higher sugar levels. They produce wines that are generally softer and with slightly higher alcohol content. High-quality Merlot wines are medium to dark red in color, rich, and fruity, with characteristics of black currant, cherry, and mint. Merlot wines are rounder and more supple than Cabernet Sauvignons and usually can be enjoyed much earlier. Generally, Merlot wines do not age as long as Cabernet Sauvignons. A small amount of Cabernet Sauvignon or Cabernet Franc is often blended with Merlot grapes to give the wine a bit more Structure.
Semillon
A white-wine grape that is planted around the world, in most cases, turns out neutral-flavored, mediocre wines. By itself, Sémillon; generally produces wines that are not well rounded. Combine Sémillon; with Sauvignon Blanc, however, and the resulting wines can be quite extraordinary. Sémillon; marries well with oak and tends to produce high-alcohol wines that have good extract and texture but which are often low in acid and aroma. Sauvignon Blanc adds the missing acidity and aroma while Sémillon; tempers Sauvignon Blanc's tendency toward grassiness. Blending the two grapes creates a richer, more complex wine than either can create alone. Indicative of this style are the white wines from Bordeaux, which often use from 50 to 80 percent Sémillon; in the blend, producing dry, marvelously complex wines with great aging ability. Bordeaux also produces the world-famous sweet wines from Sauternes, which capitalize on Sémillon;'s susceptibility to botrytis cinerea, a mold that shrivels the grapes, intensifying the acid and sugar levels. The resulting wines are rich, honeyed, concentrated, and expensive. In Australia, the image of this grape's inability to stand-alone is blurred by the world-class dry Sémillon; wines from Hunter Valley.
Zinfandel
A grape that is considered California's red-wine grape because it's not widely grown in other parts of the world. Zinfandel vines were brought to California by Agoston Haraszthy (known as "the; father of California wine") in the 1850s. By the 1880s this variety was rapidly gaining acceptance by California growers, and it is now that state's most extensively planted red grape. For years Zinfandel's origins were very mysterious. Now, however, a relationship between Zinfandel and Primitivo (a variety grown in Italy's Puglia region) has been established. When made into red wine, Zinfandel can produce wines ranging from light, noveau styles to hearty, robust reds with berrylike, spicy (sometimes peppery) flavors, plenty of tannins and alcohol, and enough depth, complexity, and longevity to be compared to cabernet sauvignons.