In this section, my aim is to familiarize you with some of my personal favorite varietals. General descriptions and information associated with the grapes are provided along with a photo of these grapes on the vine. Please understand, this listing is only a small sampling of the various grapes that are used for winemaking. Also, the focus of this short list is on the resultant red wines produced from these grapes.
My Favorite Wine Grapes
Barbera
Barbera is a varietal that originated in the cooler regions of northwest Italy but has rapidly spread to be grown in other areas worldwide, including the U.S. (California and Washington State) and South America (Argentina). Barbera grapes do not necessarily yield complex or layered wines with flavor profiles that are elegant in nature, but they have a reputation for providing the foundation to create solid, affordable, vivacious, everyday wines. Aromas of barbera typically exhibit scents of red fruit, berries, dark cherry, plum, blackberry and spice. Barbera inherently exhibits higher levels of acidity, and while some wineries will make wines consisting of 100% barbera, this grape is often used as a blending grape as well. This grape is flavorful, yielding wines that are fruity (with some tartness), medium-to-full-bodied with essentially no tannins, moderate to high alcohol levels and generally more dry. 100% barbera wines pair well with rich and hearty foods, such as tomato-based Italian dishes, lamb and beef stew, and dishes with rich sauces. Wines crafted from Barbera grapes pair well with everyday cuisine like bacon cheeseburgers, pizza and BBQ’d ribs.
Cabernet Franc
Carbernet Franc is the genetic “father” of Cabernet Sauvignon and Merlot. This varietal typically yields a plum colored red wine that is often interpreted as a lighter bodied wine (in both color and tannins) that exhibits more fruit than its sauvignon “offspring”. Cabernet Franc is a Bordeaux varietal that is primarily grown in France, but its popularity as a blending grape as well as its role as the primary component for full 100% Cabernet Franc wines, has motivated its planting in many other areas, including Romania, Italy, Hungary, the U.S. and Canada. This grape is thinner-skinned than Cabernet Sauvignon grapes and grows well in cooler regions. The specific region and style of wine making will influence the aromas present in Cabernet Franc, but the typical aromatic profile for Cabernet Franc includes notes of raspberry, bell pepper, floral scents such as violet notes, and sweet tobacco. Cabernet Franc typically yields wines that are medium-to-full bodied, with medium-to-high acidity and medium tannin levels. Flavors in Cabernet Franc are similar to the wine’s aromas, and depending on the region of planting, may exhibit red (raspberry, cherry and strawberry) or dark (plum, blackberry, currant) fruit flavor profiles with secondary notes of herbs and/or spices. Wines created from Cabernet Franc pair well with cheese, pizza, and tomato-based or vinegar-based sauce dishes, poultry dishes, ham, pork or veal dishes, red meats and heavy game, and Mediterranean cuisine.
Cabernet Sauvignon
I would say that Cabernet Sauvignon is my favorite varietal at this stage in my wine life. Unlike many of the other grapes you may read about, it is grown in practically all places where wine grapes can thrive. Known as the “king” of grapes, this (Left Bank) Bordeaux varietal is a primary component in many of the world’s finest blended wines, as well as varietal wines. According to wine historians (and scientists alike), the Cabernet Sauvignon grape was the natural offspring of Cabernet Franc and Sauvignon Blanc a few hundred years ago. A number of attributes in combination, help make this grape a favorite choice of vineyard growers and winemakers. These include the thick skin of the Cabernet Sauvignon grape that is rich in tannins. Important phenolic compounds are produced from the pulp, skins, seeds and stems of grapes and it is this Phenolic “ripeness” (the changes that occur in the tannins, grape seeds, skins and stems when the fruit is fully ripe) that winemakers look for. Additionally, the vines are robust and adapt effectively to a variety of climates and soils. These grapes exhibit moderate-to-high acidity and alcohol, bone-dry (essentially no sweetness), and yield full-bodied wines. The rich flavor profile of wines produced with Cabernet Sauvignon vary as a function of ripeness and climate, among other factors, and include black currant, blackberry, black cherry, cedar, baking spices and graphite as examples. Typical aromatics can be complex at times and include dark fruit, vegetative or herbaceous notes, minerality, pepper, vanilla and more. The high tannin content of these wines makes it an ideal pairing with grilled and/or fatty meats, lamb and pork, mushroom dishes, heavy game, spicy foods and flavorful and heartier (red) pastas, aged cheeses and chocolates (especially dark).
Carménère
There is much history regarding the Carménère grape. It just so happens to be my wife’s favorite varietal. Its roots can be traced back to the Roman days, but in present times Chile is known as the primary producer and wine making country of Carménère. However, this varietal originated in the Bordeaux region of France. After what was thought to have completely devastated the grape into extinction in France in the 1800’s (due to the Phylloxera plague), a few remaining vines were obtained and transported to Chile where they were planted and thrived. Apparently Carménère is a challenging grape to grow and manage, and is rather preferential to warmer climates and longer growing seasons. At present, Chile is now the world’s largest grower of Carménère grapes, but other areas including Washington State (Red Mountain and the Walla Walla Valley) and California (Napa and Sonoma) produce smaller amounts of Carménère grapes. Wines produced from this varietal are typically deep red in color and exhibit strong herbal qualities, green bell pepper (depending on the ripeness), and fruit with hints of raspberries and black plum, spices including peppercorn, and sometimes smoky qualities. Typical Carménère wines have moderate levels of acidity and tannins yielding medium-bodied wines, and these attributes allow Carménère to pair well with venison, spicy dishes, tournedos Rossini, roasted or grilled beef or chicken, smoked meats, and hard cheeses.
Cinsault
The Cinsault grape is a Rhône varietal typically used as a blending grape that has dark skins, generally complements any or all of the GSM trio (Grenache, Syrah and Mourvèdre), and is rarely crafted as a varietal wine (not including rosé) – at least in the Pacific Northwest. In the past I have purchased single bottles of 100% Cinsault from Maryhill Winery in Southern Washington State. This grape prefers hotter and drier climates. The Cinsault grape yields wine that is lighter in body and tannins, with moderate acidity but adds pronounced floral and fruity characteristics, and sometimes a slight spiciness. Wines crafted from Cinsault provide flavors of tart cherry, red currant and raspberry, with aromatic notes of flowers, violets and black tea. Wines made from Cinsault pair well with braised or roasted chicken, beef, lamb, duck or pork, as well as stews.
Counoise
The Counoise grape is a dark skinned grape that is grown primarily in the Rhône Valley of France, but is also produced in both Washington State and California. While Counoise is generally used as a blending grape (due to lower tannins, lower alcohol, a lighter body and a lack of color depth), there are instances of U.S. winemakers crafting Counoise varietal wines in both California and Washington State. This grape tends to thrive in hot, dry climates where the soil has gravel/rocky components to it, where vines tend to produce lower yields and the grapes take longer to ripen. This essentially indicates that quality over quantity is the rule of thumb for producing Counoise grapes. The attributes of Counoise that winemakers tend to focus on are its higher acidity and flavor/aromatic profiles that enhance a blended wine with notes of spice and black pepper, however, Counoise can also provide raspberry, plum and strawberry notes as well as subtle hints of anise or licorice. Similar to Cinsault, this grape blends very nicely with the GSM trio of Grenache, Syrah and Mourvèdre. Wines crafted from Cinsault grapes pair well with dishes such as sausage and shrimp jambalaya, grilled lamb chops, roasted meats and stews.
Gamay
The Gamay grape is a purple grape that originated near the Burgundy region of France but now thrives in the Beaujolais region of Eastern France, which essentially focuses on this particular varietal. In addition, these grapes are also grown in the Loire and Rhône Valleys. Outside of France, Australia and Canada also grow them. Gamay grapes have a rich and long history, starting hundreds of years ago in the 1300’s. This grape is very low in tannins but exhibits pronounced fruitiness and sometimes hints of earthiness. Gamay grapes characteristically have fairly high acidity, and wines crafted from Gamay offer hints of subtle “sweetness”, are light-bodied, and typically lower in alcohol content. A variety of wine styles using Gamay grapes are created across France. These are some of the very first red wines I ever drank. These wines generally are a moderate to deep red in color and can provide flavors of strawberries, cherries and raspberries, blackberry bramble and even banana (as a result of carbonic maceration). This maceration process (essentially fermenting the grapes with CO2) can create floral aromatics such as violets, as well as other unique aromas including cotton candy, vanilla, toast and even bubblegum. Wines crafted from Gamay grapes pair well with roast chicken and fish, pastas, salads, sweet and sour salmon, and many other dishes.
Grenache
Grenache grapes (or Garnacha as they are known in Spain) are very popular and one of the most planted grapes worldwide. While wine historians generally believe these grapes originated in Northern Spain where they still thrive in abundance, they became famous for the Grenache grown in the Southern Rhône Valley of France. In addition, Grenache is also produced in Italy, South Africa, the U.S. and many other places. These grapes are used to craft both varietal wines as well as to supplement blended wines. Grenache grapes are well known as a complement to Tempranillo as well as Syrah and Mourvèdre. The color of wines crafted from Grenache grapes can vary depending on the climate in which they are grown, with warm climates yielding more pale, lighter colored wines and cooler climates resulting in darker colored wines. The challenge for winemakers is to ensure the berries are ripe. Grenache grapes generally exhibit moderate tannins and acidity, higher alcohol levels, and yield medium-to-full bodied wines with essentially no sweetness. Grenache wines are typically rich in texture and intensely flavorful with bright hints of raspberries, strawberries, plum, and in some cases black fruit, cassis, licorice, and white pepper. Aromas of leather, dried herbs and blood orange are common. Since Grenache grapes typically require a longer growing season, sugar levels are higher thereby increasing alcohol levels as well. Wines crafted from Grenache grapes pair well with roasted meats and vegetables, rack of lamb, prime rib, and many Asian cuisines.
Malbec
The Malbec grape has been around for a long time, and is one of the primary Bordeaux varietals originally grown and harvested in the Southwest of France. Primarily produced as a blending grape, Argentina began growing the grape in the mid-1800’s in a hot, high-altitude climate where it thrived. Now, Argentina is the world’s largest producer of Malbec. In addition, over the past 10-12 years, Malbec has become a huge hit in the United States for its drinkability and affordability. While Malbec is still used as a blending grape, it is primarily crafted as a varietal wine in Argentina. In the U.S., in particular in both California and Washington State, it is often used as a blending grape, however, some really outstanding Malbec varietal wines can also be found in these regions. The Malbec grape generally has low-to-moderate acidity, less tannins than Cabernet Sauvignon, medium-to-high alcohol levels, has very subtle sweetness, and produces full-bodied wines. Wines crafted from Malbec are typically dark and inky in color, balanced, luscious, fruity and vibrant, exhibiting plum and blackberry, mocha and spiciness (often some pepper on the palate). General aromatics can include earthy aromas, vanilla and sweet tobacco. Malbec wines can be enjoyed ala carte or with many different food pairings, including many types of cheeses, grilled-cured-BBQ’d meats, spicy cuisine, chicken, pork and veal, and Mexican beef dishes such as carne asada and even empanadas.
Merlot
If Cabernet Sauvignon is the “King of Grapes”, then perhaps Merlot is the “Queen”! Merlot is a very popular grape worldwide, and is especially popular in the U.S. It is a classic Bordeaux varietal, is the most produced Bordeaux grape and has centuries of history behind it. France is the world’s largest Merlot producer, with many other areas also growing prominent amounts of the grape, including the U.S., Italy, Spain, Chile and areas in Eastern Europe. Not only does this grape pair very well with Cabernet Sauvignon, but it also is a primary constituent for many other blends and can be crafted into sleek and elegant varietal wines with beautiful fruitiness. Merlot grapes have thinner skins, looser clusters and ripen earlier than Cabernet Sauvignon, allowing for larger yields per acre. The softness of the fruit characteristics and the tannins in Merlot provide a nice platform for its approachability and smooth mouthfeel. The Merlot grape generally exhibits bone-dry levels of “sweetness”, medium levels of acidity and moderate or slightly above moderate levels of tannins, alcohol and body. Depending on grape ripeness and climate, the fruit flavor profile of wines crafted from Merlot can span the range of lighter fruit and black plum to boysenberry, blackberry and cherry pie. Good Merlots offer supple tannins and a smooth lingering finish with hints of cedar, smokiness or chocolate. Typical aromatic profiles can include dried herbs, vegetative aromas, vanilla, violet, mint and bay leaves. Wines crafted from Merlot typically pair well with rich meats such as grilled steak or lamb chops, roast duck, pork shoulder, roasted mushrooms and pastas in red sauce.
Mourvèdre
Mourvèdre is a Rhône varietal typically used as a blending grape, and complements Grenache and Syrah very nicely. It has been used by many winemakers to provide color, depth, and boldness to Rhône style blends. However, I am more frequently seeing Mourvèdre varietal wines being crafted in Washington State more than ever before, and I love it! Mourvèdre grapes are darker in color, smaller in size, have thick skins and tend to thrive in warm, dry climates. This grape is grown largely in Spain, with a good amount also being produced in Southern France, and a host of other countries including the U.S., where Washington State produces some very nice Mourvèdre grapes. Mourvèdre grapes have been used for wine making for 100’s of years, and have long been known to produce masculine wines that are bold and smoky. The Mourvèdre grape inherently provides high levels of tannins and full bodied wines, while exhibiting medium levels of acidity and alcohol, with essentially no sweetness to it. Wines crafted from Mourvèdre grapes generally have herbal or earthy (roasted meat or tobacco) aromatic profiles that are unique and distinctive. Mourvèdre wines may offer rich flavor profiles that include red and dark fruit, jam, spice/pepper, herbs, gamey flavors, and chocolate. Mourvèdre-based wines are food friendly, and pair nicely with smoked meats and BBQ, hard and soft cheeses, venison, veal, duck and baked eggplants stuffed with lamb mince.
Petite Sirah
The Petite Sirah grape, also known as Durif, allegedly originated in France in the 1800’s but never received much traction as a cornerstone for French wine. When the grape reached California, winemakers realized its potential and the rest is history. Petit Sirah grapes are small but intensely colored berries that grow in tight clusters and have a high skin-to-juice ratio. They tend to thrive in warm, dry climates and are primarily produced in the U.S., (California and Washington State), with a host of other countries such as Australia, Mexico, Chile and Israel also producing quality Petit Sirah grapes. Wines crafted from this grape are typically big, powerful, tannic wines that have the ability to age well for many years. As a blending grape, it tends to add color, structure and tannic components to wines like Zinfandel, Barbera, Syrah and Cabernet Sauvignon. Many winemakers in the U.S. are crafting Petite Sirah varietal wines that are simply amazing. These grapes provide the framework for concentrated, flavorful, full-bodied wines with high alcohol and tannin levels, moderate acidity and are bone-dry. Petite Sirah wines are characteristically dark and inky, yielding flavor profiles that include sugar plum, black fruit, blueberry, licorice, dark chocolate, spices and black pepper. Aromas of blueberry, black pepper, herbs and raisins are often noted. These wines pair nicely with fatty or umami-driven dishes such as grilled steaks and beef stroganoff, sautéed mushrooms, curry-based dishes, stews, short ribs and BBQ.
Petit Verdot
The Petit Verdot grape is yet another Bordeaux varietal that has been around for hundreds of years but plays the role of a minor blending grape in the French region where it originated. This grape is typically used in smaller amounts to infuse wines with spice, depth and color. However, in the U.S., many winemakers are crafting outstanding Petit Verdot varietal wines that I simply love. Petit Verdot grapes ripen later and tend to grow best in warm climates but cooler than many other Bordeaux varietals. In addition, these grapes thrive in gravel-based soils that are well drained (as they are sensitive to water stress), similar to the conditions of the Left Bank of Bordeaux. Petit Verdot grapes are small in size and have thick skins with depth and intensity of color to them. While Spain and Australia are the two largest producers of this grape in the world, France, the U.S., Italy, South Africa, Chile and Argentina are all vested as solid growers of this grape. These violet-black grapes yield deeply colored, inky, full-bodied wines, and are inherently high in tannins, with moderate acidity, medium-high alcohol levels and are bone dry. Wines crafted from Petit Verdot grapes are richly concentrated, bold yet smooth, with a shorter (not lingering) finish. Petit Verdot wines yield flavor profiles that include black cherry, plum, blackberry, spices (sage) and pepper (white or black). Aromas of flowers, olives, herbs and blueberries are often noted. These wines pair nicely with rich, meat dishes, grilled steak, Cuban style pork, veal, lamb, all types of game and sausage. Spicy foods pair well with Petit Verdot, as do many cheeses, in particular blue cheese.
Pinot Noir
The Pinot Noir grape not only originated in Burgundy, but is the dominant grape grown in that region of Eastern France. Pinot Noir grapes thrive in cool dry climates and are produced in many other countries, including the U.S. (California, Oregon and Washington State), Germany, Moldova, Italy, Australia and New Zealand as examples. Pinot Noir grapes are delicate and very sensitive to terroir, are generally an early-ripening grape, with thin skins that result in the production of lighter-bodied, more pale red wines that are not suitable for long-term aging and typically not used for blending purposes. There are significant differences between Old World and New World Pinot Noir wines due to a wide spectrum of factors. So, I will focus on New World Pinot Noir’s, where the wines are slightly fuller in body and flavor than red Burgundies. The Pinot Noir grape exhibits low-tannin light-bodied wines, with essentially no sweetness, moderate alcohol levels and medium-to-high acidity. Wines crafted from Pinot Noir exhibit fruit flavors of strawberry and pomegranate (for less ripe grapes in cooler climates) to raspberry and cherry flavors (for more ripe grapes in warmer climates). This red fruit is typically combined with spices, clove and mushroom flavors that are soft and smooth yet intense and long-lasting. Aromas of red berries, herbs, flowers, vanilla and earthy notes are common. These wines pair well with many foods, including roast beef or salmon, roast turkey, pork, dark meat poultry (duck and quail), Asian cuisine, mushroom risotto, and pappardelle pasta with a porcini ragu.
Sangiovese
The Sangiovese grape is the “Grape of Italy” and is postulated to have originated in Southern Italy, then making its way to Tuscany over the centuries. Wine historians believe that since Sangiovese is so old and spread out across Italy, it likely evolved and mutated over many centuries lending itself to potentially many hundreds of clones. Similar to Pinot Noir, Sangiovese grapes ripen relatively late, are quite sensitive to terroir, winemaking style, climate, aging and many other factors. This leads to a wide variety of wine quality and styles within the Sangiovese family of wines. These grapes are crafted into both varietal wines and blends, and are the foundational grape for Chianti Classico and Super Tuscan wines as well as many others. Italy is by far the leading producer of Sangiovese worldwide, but Argentina, France and the U.S. also produce it. Sangiovese grapes provide high acidity, medium-high levels of tannins and alcohol, and are bone dry, typically resulting in medium-full bodied wines. The primary attributes of wines crafted from the Sangiovese grape are distinct and when young, exhibit flavors of fresh cherry pie (ripe and/or tart red fruit), as they age the flavor profile can take on notes of dried orange peel, tea, herbs, earth/minerality and various non-fruit flavors (tomato, espresso, or sweet balsamic). Aromatics include a wide array of scents such as red fruit, floral notes, oak, vegetal accents (herbs, leaves, etc.) and if not fully ripe, these wines can have a barnyard aroma to them. Wines crafted from Sangiovese pair well with dishes prepared with butter and/or olive oil. In addition, steaks, roasted game birds, chicken or mushroom dishes, many cheeses, and anything with a tomato-based sauce are nicely complemented by this wine.
Syrah
The Syrah grape is the sole red grape planted in the Northern Rhône Valley of France, and is one of the most planted and most popular varietals in the world. Much of the history of Syrah is still not known or still under debate by wine experts and historians. While France is the world’s largest producer of Syrah, Australia is a close second. Additionally, the dryer climates of Spain, South Africa, the U.S. (California and Washington State in particular) as well as a small handful of other countries also grow Syrah. The Syrah grape is a powerhouse with thick dark skins and small berries, resulting in dark, luscious, complex wines with intensity, depth and the ability to age well. Syrah can be fantastic as a varietal wine or in a blend. These grapes inherently exhibit spicy and fruity flavor and aromatic profiles. Attributes of Syrah grapes include moderate-to-high levels of tannins, alcohol and acidity with essentially no sweetness, resulting in full-bodied, sometimes meaty wines with a heavy mouthfeel. In cooler climates where the fruit is lower in ripeness, fruit flavors include notes of raspberry and black plum; in warmer climates where the fruit is more ripe, the fruit flavor profile includes blackberry jam and blueberry pie. Depending on many factors, other flavor notes can include boysenberry, black pepper, tobacco, smokiness and graphite. Aromatics are distinct and include dark berry jam, spices, earth, floral notes and white/black pepper. Syrah wines pair well with BBQ and chicken-based dishes, grilled, roasted or smoked meats, soft or hard cheeses, hamburgers and some fish dishes.
Tempranillo
The Tempranillo grape is to Spain, as Sangiovese is to Italy. It is Spain’s #1 grape and is grown throughout the country (but primarily in Rioja) as they produce more of this grape than any other country in the world. In addition, this grape is also produced in Portugal, Argentina, France and other countries including the U.S. (particularly in California and Washington State). Much like Pinot Noir, Tempranillo is sensitive to terroir, winemaking style, climate, aging and many other factors. This leads to a diverse spectrum of wine quality and styles within the Tempranillo family of wines. The Tempranillo grape is said to be 1000’s of years old, is an early-ripening grape with skins that have moderate thickness, and can yield wines with the ability to age 20+ years that are essentially more savory than sweet. These grapes inherently exhibit moderate-to-high levels of tannins, alcohol, and acidity, are bone dry and result in wines that are well structured, well balanced and medium-to-full bodied. These wines can be crafted as varietal wines or blended with Grenache (Garnacha) as an example. Tempranillo wines that are younger tend to exhibit pronounced fresh cherry flavors, but as they age in oak, these wines can develop a deep, complex earthiness to their flavor profiles, to include dried fig, fresh tobacco leaves, leather, cedar and dill. Flavors of chocolate and cinnamon can also develop in these wines. Tempranillo aromatic profiles can include red fruit, floral notes, vegetal accents, oak/wood scents, and brown sugar. Wines crafted from Tempranillo typically pair well with steak or rack of lamb, spaghetti and meatballs, grilled turkey sausage with polenta, hamburgers, baked pasta and other tomato-based dishes.
Zinfandel (Primitivo)
While the Zinfandel grape originated in Croatia, it was only after being transported, grown and crafted in California that this wine reached international acclaim. The U.S. is now the world’s largest producer of Zinfandel grapes, with Italy a close 2nd, and a handful of countries with much smaller production of this grape. Zinfandel grapes produce wines that vary widely in style, with some wines exhibiting fresh, fruit-forward characteristics, and others (from older vines) yielding highly concentrated fruit with firm tannins. The Zinfandel grape is 2nd in popularity in the U.S. only to Cabernet Sauvignon, in large part due to the fact that these wines are very approachable, have great potential to be rich and lively while developing some elegance, pair well with many foods, and are still affordable. Zinfandel grapes characteristically exhibit moderate-to-high tannins, high alcohol levels (between 14% and 17%), fairly low acidity, subtle sweetness, and result in wines that are moderate-to-full bodied. California Zinfandels are renowned for their big, bold yet ripe/fruit forward wines that are jammy, smoky and yield exotic spice notes. Key flavors can include blackberry, strawberry and peach preserves, sweet tobacco, white pepper and cinnamon. Aromatic profiles are said to literally jump out of the glass with pronounced scents of blackberry jam, red fruit, colored flowers, hibiscus, spices and sometimes hickory or dried herbs. Wines crafted from Zinfandel grapes pair well with roast pork, sweet or hot Italian sausages, BBQ chicken or spare ribs, casseroles, as well as Turkish, Moroccan and Arabic Cuisine.