Grape
Varities
Airen
The most widely grown white grape in Spain, where it accounts
for over 30 per cent of Spanish wine production primarily
in the central 'La Mancha' region. Used not only for producing
varietal whites but also as a blending grape for the more
beefy reds of the Valdepenas region.
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Aligoté
The second white grape of Burgundy and very much the 'poor
relation' of Chardonnay. Originally used as a blending wine
with Chardonnay, it is now producing some interesting varietal
wines thanks to stainless steel fermentation and modern vinification
methods. Somewhat tart and acidic, it is considered the ideal
base wine for the French aperitif, Kir.
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Baga
Widely planted red grape of Portugal notably in the Bairrada
region. It gives dense colour and extract, is thick skinned
and prolific. Not noted for fine wine production.
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Barbera
Italy's most common red grape originally from the Piedmont
region of the NorthWest but now grown throughout the South.
Has grown in popularity outside Italy notably in California
and Argentina. Vigorous, high yielding grape that grows well
in poor soils. Produces wines of good extract and colour without
the harsh tannins of its neighbour, Nebbiolo.
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Cabernet Franc
One of the principal red grapes of Bordeaux, particularly
St-Emilion, and also the dominant red varietal of the Loire
Valley. Generally more stalky and greener than its noble partner
Cabernet Sauvignon, it performs well in cooler regions, is
resistant to disease and survives well in heavier clay soils.
It provides a useful 'insurance policy' for the Bordelaise
vignerons in cooler vintages. It is the primary varietal in
the top Premier Grand Cru Classé, St-Emilion - 'Château
Cheval Blanc. Now planted throughout Italy and in Chile as
well as Australia's Clare Valley.
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Cabernet Sauvignon
The classic grape of Bordeaux and the dominant variety in
all the top growths of the Medoc. A most fashionable varietal,
sought the world over and synonymous with rich blackcurrant
concentration, cassis and cedarwood. It is a small grape,
giving very deep colour and extract, quite resistant to disease
and capable of producing wines of great longevity, elegance
and structure. It is grown throughout the winemaking world
as both a single varietal and a blending grape, where it imparts
a classic quality to many local indigenous varieties. It has
been particularly successful in Australia, California and
South America where the long, warm ripening season and diverse
soils realise the grape's true potentials. It has a natural
affinity with oak, which imparts the wonderful cedar and 'cigar
box' attributes for which the grape is famous.
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Carignan
Most popular red grape variety grown in the Languedoc-Roussillon*
region of France. Used as a blend, where it can account for
as much as 60% of the cépage, it is late ripening,
resistant to spring frosts, tolerant of heat and gives high
tannin, extract and colour. Now popular in California and
South America as well as Northern Spain, where it is known
as 'Cariñena'.
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Chardonnay
The classic white varietal of Burgundy and perhaps the best
known and loved white varietal in the world. It is vigorous,
easy to grow but susceptible to spring frosts as witnessed
regularly by the vigernons of Chablis. It grows well in cooler
climates but can lose acidity if picked late, especially in
warmer regions such as Australia and California. Its typical
varietal characteristics are honeyed, tropical fruit flavours
with toasty, buttery nuances. It ages well and is totally
at home with oak, which imparts those delicious vanilla and
butterscotch tones so beloved of Burgundy drinkers. Its diversity
of style can perhaps account for some of its worldwide appeal.
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Chenin Blanc
Classic white varietal of France's Loire Valley and now grown
throughout the world. Known for its rather unusual 'wet-wool',
'damp straw' aromas, it tends to be more floral than fruity
when young and gives high acidity, growing well in marginal
climates. It ages well and its susceptibility to 'botrytis'*
produces some of the great sweet wines of the Loire, for example
Quarts de Chaume and Vouvray. It is grown widely in South
Africa where it is known as 'Steen'.
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Cinsaut
Sometimes spelt Cinsault, this red variety is a popular constituent
of the wines of Southern France, notably Châteauneuf-du-Pape
and the Midi. It is an early ripener, gives intense colour
and flavour and can withstand very hot climates. It is one
of the blending grapes of the South African 'Pinotage' where
it is known as 'Hermitage' after the Northern Rhône
region - why? nobody knows, as Cinsaut is neither used nor
permitted in this region of France.
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Dolcetto
Italian red grape from the Piedmont area of the North West.
Produces soft varietal wines for early drinking. Gives lots
of up front fruit with soft tannins with a style not unlike
the Gamay of Beaujolais.
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Gamay
The red grape of Beaujolais. Vinified by a process known as
'macération carbonique'* if produces light, fruit driven
wines for early consumption. At home in the granite hills
of Beaujolais it is a vigorous producer but susceptible to
rot. Sometimes blended with Pinot Noir under the appellation
'Bourgogne Passe-Tout-Grains'. Also grown quite extensively
in the Loire Valley notably in Touraine.
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Gewurztraminer
Difficult to pronounce, the 'gewurzt' means 'spice' in German,
it is also one of the easier varietals to recognise because
of its distinct perfumed aroma, likened to rose petals and
lychees. Best known in the wines of Alsace where it is designated
a 'noble' grape and a permitted variety for the Grand Crus.
It produces very aromatic wines with up to 14% alcohol and
can be an excellent companion to oriental cuisine.
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Grenache
Thought to have originated in Spain, where it is known as
Garnacha, this is a hot climate red grape ideally suited to
the Languedoc region of France and the Navarra region of Spain.
It is primarily a blending grape, thin skinned, so giving
lighter colour. It is often used to add subtlety to the more
beefy southern reds. Has become very popular in California
and Australia where it can be seen as a single varietal.
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Lambrusco
Famous for the 'frizzante', semi sweet wines found in 1 litre
screw cap bottles, this grape originates near Modena in the
Emilia-Romagna region of Central Italy. Much maligned by 'serious'
wine drinkers, it produces a fresh, semi sweet, fruit driven
wine usually low in alcohol and quite inexpensive. Very popular
in the United States.
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Malbec
This red grape accounted for the famous 'black wine' of Cahors
where it is known as the 'Cot' and the 'Auxerrois', and just
to confuse matters further, when grown in St. Emilion, it
is known as the 'Pressac'. A small, dark, thick-skinned grape,
it gives intense colour, big tannins and lots of structure
to the wines and is generally blended with a little Merlot
for subtlety. Has become very popular in Argentina where it
adapts well to the hot climate.
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Marsanne
White grape of the Northern Rhône and primary constituent
of white Crozes-Hermitage and St.Joseph it is also a permitted
blend for red Hermitage. It produces wines high in extract
and alcohol with pronounced floral and almond characteristics.
Often blended with the more refined Roussanne for a touch
of elegance. Seen as a varietal in the Victoria region of
Australia, notably Chateau Tahbilk.
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Merlot
The second 'noble' red grape of Bordeaux and the first in
St. Emilion and Pomerol. Responsible for that delicious, plummy,
soft style of wine it is an ideal blend with the more austere
Cabernet. It is an adaptable grape that ripens early, gives
great colour and fruit sweetness, but is susceptible to spring
frosts and to rot. It has become extremely popular throughout
the world in both its blended and varietal form, especially
in Italy, Australia and Chile. Its most hallowed 'claim to
fame' is perhaps Pomerol's 'Château Pétrus, one
of the world's most expensive and sought after wines.
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Muscat
There is no single Muscat grape but rather a family of grapes
- over 200 in total - to which the name Muscat is appended.
They are generally associated with aromatic, full flavoured
wines with distinct floral and musky tones. They can be vinified
dry, as in Alsace, sweet as in the Italian 'Moscato' and fortified
as in Muscat Beaumes-de-Venise etc. In Spain the variety is
known as 'Moscatel', in South Africa 'Muskadel' and many wine
lovers have enjoyed the sumptuous delights of the Liqueur
'Brown' Muscats of Australia.
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Nebbiolo
The red grape of Barolo and Barbaresco from the Piedmont region
of Northwest Italy. Named after the word 'nebbia', or fog
in Italian, which rises around the hills of Alba, the famous
truffle countryside. It is noted for its high acidity and
'mouth puckering' tannins and its distinct bouquet of black
cherries, liquorice and leather. A top Barolo will take years
to soften but when mature will evolve the vegetal, gamy characteristics
for which this Italian classic is famous. The colour on ageing
Nebbiolo wines fades rapidly to form a distinctive brownish
rim.
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Pinotage
South Africa's famous red wine is in fact a man made strain,
created in 1925 by crossing Pinot Noir with Cinsaut (known
locally as Hermitage). It had received some bad press for
its quality levels but in recent years has produced some stunning
wines from the top growers, with huge fruit concentration
and ageing potential. Be prepared to pay for the quality but
it's worth it.
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Pinot Blanc
Known as Pinot Bianco in Italy and Weissburgunder in Germany
this white grape produces fresh varietal wines with apple
and citrus aromas for early drinking. It performs well in
cooler climates with medium to high yields and good sugar
levels.
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Pinot Gris
Known as Pinot Grigio in Italy and Rulander in Germany it
is believed to have mutated from the Pinot Noir. Widely grown
throughout Europe but particularly in Alsace and northern
Italy it produces relatively full- bodied wines with a slight
yeasty aroma. It is highly thought of in Alsace where it is
known as Tokay d'Alsace or Tokay Pinot Gris and is permitted
for Grand Cru wines. Here it is also used to produce the luscious
'vendange tardive' or late harvested sweet wines.
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Pinot Noir
The classic red grape of Burgundy and responsible for some
of the world's most expensive and sought after wines. Packed
full of juicy strawberry fruits when young, at its top level
it matures into a complex masterpiece with vegetal and farmyard
tones. It is, however, a poor traveller and difficult to cultivate
in hot climates. Purists will argue that its home is Burgundy
and that is where it should remain - doubtless producers in
Oregon and Carneros will differ. Pinot is however capable
of producing very mediocre wine, at worst thin and acidic,
and many people buying at the lower Burgundian levels have
been disappointed. Good Pinots are available and worth seeking
out, the best are sublime but sadly, out of reach for the
average pocket.
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Riesling
Germany's 'noble' white grape and revered the world over.
It produces a diversity of wine styles from sweet to dry,
from fresh and youthful to mature and mellow - Riesling has
enormous ageing potential and takes on the character of the
various regions in which it is planted. It is a grower's dream
in view of its versatility and can flourish from the cool
slopes of Germany's Saar region to the warm valleys of California.
It is responsible for the luscious and rare Beerenauslesen
and Trockenbeerenauslen (T.B.A) which retain freshness, high
acidity but low alcohol and intense fruit ripeness. A true
aristocrat of a grape.
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Sangiovese
The red grape of Tuscany and notably, Chianti and Brunello
di Montalcino, it is second only to Barbera as Italy's most
planted red variety. It is a thin skinned grape that gives
medium body but high acidity. Cherry like when young, it develops
into a mature wine with black cherry and liquorice aromas.
It blends very well with Cabernet Sauvignon as witnessed in
the great Tuscan 'Vini da Tavolas' but has not proved too
popular outside Italy. Some plantings are found in California,
Australia and Argentina but its home is very much in the Tuscan
hills.
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Sauvignon Blanc
Synonymous with fresh gooseberry and green apple aromas in
its varietal form, Sauvignon Blanc is one of the most travelled
white grapes in the world. Its home is certainly France where
it bends with the 'fatter' Semillon to make white Bordeaux
wines from the dry Graves style to the luscious botrytised*
Sauternes. In the Loire it is responsible for such famous
marques as Sancerre and Pouilly-Fumé where it is found
in its purest form. The New World has adopted the grape with
great acclaim (and success), notably New Zealand, Argentina
and Chile where its crisp fresh acidity and citrus fruit character
are to the fore. As a dry wine it is best-drunk young and
fresh.
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Sémillon
A thin skinned grape producing wines of high extract and flavour
but soft acidity. In France it combines with Sauvignon Blanc
to make the white wines of Bordeaux, most notably the sweet
dessert wines of Sauternes and Barsac. Its thin skin leaves
it susceptible to the fungus botrytis* the much sought after
'noble rot' in these sweet wine regions. As a varietal it
has fared best in Australia, notably the Hunter Valley, where
it produces well-rounded wines with lots of tropical fruits
and honeyed tones. Here too it is blended with Chardonnay
and oak aged to give an added dimension.
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Syrah (or Shiraz)
The classic red grape of the northern Rhône where it
produces such wines as Hermitage, Côte Rôtie,
Crozes Hermitage and St. Joseph to name but a few. It produces
intense inky purple coloured wines when young with a distinctly
spicy tone. As it matures it turns to deep garnet with evolving
earthy, stewed blackberry and damson flavours. It gives huge
extract and tannins and is capable of great ageing. As 'Shiraz'
in Australia it presents a more approachable nature, more
plummy and elegant when young but still retaining that spicy
character and intense colour. Often blended in the New World
with Cabernet Sauvignon for added complexity. It is best suited
to hot climates and granite soils.
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Tempranillo
The Tempranillo is to Rioja what Pinot Noir is to Burgundy.
By far Spain's most noble indigenous grape it has similar
characteristics to the Pinot - strawberries when young, earthy
vegetal when mature - and it ages very well. It ripens early
('temprana' is the Spanish for 'early') is thick-skinned and
gives good colour and extract but low alcohol and acidity.
In Rioja it is blended with the more fiery Garnacha and a
little Mazuelo and Graciano. It is grown throughout Spain
but very much as a grape for blending as opposed to a straight
varietal. Outside Spain the grape is quite prolific in Argentina
and to a lesser extent in California.
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Viognier
A relatively obscure vine, difficult to grow and cultivate
and capable of only tiny yields, Viognier owes its reputation
to the fine wines it produces in the northern Rhône,
namely Condrieu and Château Grillet. It has a distinct
orange blossom and apricot aroma together with a golden yellow
colour, huge weight of tropical fruits with a broad weighty
structure and quite high in alcohol. It is produced to a lesser
extent as a Vin de Pays in the Languedoc and there are also
some plantings in California. Its low yields and associated
difficulties are unlikely to elevate it to the commercial
status. Worth seeking out though!
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Zinfandel
Known simply as 'Zin', this is California's most common red
wine grape. It produces all styles of wine - red, white and
rosé from bone dry to sweet, even a port style from
late harvested grapes. For years it was dismissed as a quaffing
jug wine not to be taken seriously. Things have changed, however,
and we are now seeing some pretty serious offerings coming
from the better producers. It is rarely blended and is at
its best as a dry red wine with aromas of ripe strawberry
fruits and a whiff of spice. It prefers cooler climates, as
it can tend to over ripen.
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