From Chardonnay to Sangiovese...
There are literally hundreds of different wine varietals produced all over
the world. To better help you understand the basic aromas and taste
characteristics of wine, we have listed some of the more popular
varietals. A wine "varietal" is simply the main grape used to produce that
particular bottle of wine. In order for a wine to be labeled as a varietal
wine, at least 75% of the grapes must be of that variety.
White Wines
Chardonnay: As "The King" of white wines this grape can grow
almost anywhere, though it seems to favor coastal regions with tremendous
sunlight and a very cool breeze off of the water to prevent over ripening.
Chardonnays will traditionally ferment and age in oak barrels, giving it
a traditional oaky taste. It is a medium to full bodied wine, with a
relative dryness. The flavors typically found in Chardonnay are apple,
citrus, pear, vanilla, tropical fruits and oak flavors. Chardonnay has a
tremendous aging potential, unlike most white wines.
Pinot Grigio/Gris: This white grape seems to be at its best when
grown on hillsides in milder weather. Wines made from this varietal vary
greatly and are dependent on the region and wine making style from which
they are born from. Traditionally this medium bodied wine will ferment and
age in stainless steel barrels and is a quick to market product that can
be sold soon after fermentation. Typically, this varietal offers a
pleasant experience from its bouquet to its quick and light finish.
Lemon, apple, pear, melons, and peach are common flavors found in this
wine. You will also see this grape called Pinot Gris. As a general rule,
wineries calling it Pinot Gris follow the traditions of France's Alsace
region, where it is a big, smooth, round full-flavored wine. And wineries
calling it Pinot Grigio follow the Italian tradition of making a
minerally, dry wine that usually has a restrained nose.
Sauvignon Blanc: This white wine is known for its intense,
aromatic character and flavors, which range from distinctly herbal and
vegetal to grapey and melon like. Sauvignon Blanc wines are normally light
to medium bodied, with a dry and crisp savor. Typical flavors found in
this varietal are bell peppers, herbal and vegetal smells, grassy notes,
citrus, oak, butter, grapefruit and tropical fruits.
Riesling: As the "Queen" of white wines, this fruity and flowery
tasting wine has a taste that is distinctive. This varietal is often
consumed young, when they make a fruity and aromatic wine which may have
aromas of green or other apples, grapefruit, peach, honey, pear, rose
blossom or cut green grass. This varietal thrives with a wet, hillside
climate which provides ample sun, yet protection from the winds. A higher
relative acidity, lends itself to a nice crisp taste. It can be found from
dry to sweet in taste.
Red Wines
Cabernet Sauvignon: As the "King" of red wines, this wine is dry
and full-flavored, with a very distinctive character and a remarkable
aging potential. Typically medium to full bodied, this varietal often
yields a spicy, bell pepper aroma. This grape is often softened with some
merlot or spiced up with some cabernet franc to yield some powerful wines.
In the mouth, Cabernet can have liveliness and even a degree of richness,
yet usually finishes with firm astringency. Some of the aroma and flavor
descriptors most typically found are bell pepper, blackberry, black
cherry, black currants, cedar, oak, plum, chocolate and exotic spices.
Merlot: Merlot is a medium bodied and colored red grape that has
a velvety texture with a generous, easy-drinking flavor. It is usually
softer in tannins and lower in acidity, producing a rounder, fatter and
earlier-maturing wine. Merlot pairs nicely with lighter foods. Typical
flavors found in this varietal are cherry, blackberry, plum, vanilla,
spice aromas, with a mild oak flavor at times. It is often paired with its
close relative, cabernet sauvignon.
Pinot Noir: Often referred to as the "Queen" of the red wines,
as a grape it is a winemakers thorn, as well as the pride of their heart.
Pinot Noirs are an extremely difficult grape to bring to ripeness. Most
red grapes are survivors and can grow most anywhere, this grape however
needs regular attention from both nature and the vine dresser. Pinot Noir
is prized for its rich, complex character and sumptuous texture and can
range from a medium-to-strong body, dry-to-mellow style and from a round
texture to a juicy one. Tastes might include floral, herbal, woody, spicy,
nuttiness, black cherry, and berries.
Syrah: Syrah's firm and full bodied has flavors that suggest
roasted peppers, smoked meat, tar and even burnt rubber. Syrah is grown in
many countries and is primarily used to produce powerful red wines. The
Australian varieties (using the name Shiraz) are often softer, less
full-bodied and more berry like than the typical French Syrah. Aroma
characters can range from violets to berries (usually dark as opposed to
red), chocolate, espresso and black pepper.
Zinfandel: Zinfandel is most widely grown here in the US, with
California being the major producer. It is sensitive to climate and
location. The typical character is cherry, blackberry, raspberry, and
plums with a hint of spiciness. You will see an Italian relative to this
wine, Primitivo as well. Another popular zinfandel is the white zinfandel,
which has limited grape skin contact, thus the blush color.
Sangiovese: Sangiovese is the primary grape used to make chianti
and several other red wines from the Tuscany region of Italy. These wines
have moderate tannins, with a somewhat high acidity. The aromas and
flavors are fruity, particularly cherry, with a subtle hint of violets and
a slight nuttiness.
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