Types of Red Grapes

a. Cabernet Sauvignon (Ka-ber-nay soh-vin-yoh)
Where it is produced : Bordeaux, California, Washington, Australia, South Africa, Chile, Argentina, Italy, Romania and Bulgaria.
Characteristics : Known as the “King of Red Wine”, it is the most popular red wine grape to date. It’s color is medium to dark red with usually strong tannins. When grape is young, it has vegetal aroma – mint and green bell pepper. With greater maturity, it develops softer tannins with strong flavor of blackcurrent. The very good wines are able to age for long and may develop chocolate, leather, tobacco, lead pencil or cedar aromas.


b. Merlot (Mehr-loh)
Where it is produced : Bordeaux, California, Washington, South Africa, Chile, Argentina, Italy, Romania and Bulgaria.
Characteristics : Often used as a grape to blend with the Cabernet Sauvignon grape, Merlot is increasingly gaining popularity on its own. It’s color is medium to dark ruby with usually soft tannins. It has rich and ripe plummy fruit flavor with a fruity lingering aftertaste with a hint of vanilla. Drink it while it is young.

c. Pinot Noir (Pee-no Nwahr)
Where it is produced : Burgundy, Alsace, Germany, California, Oregon, Italy, Switzerland and New Zealand.
Characteristics : The grape that is used to make great Burgundy wines. It’s color is light to medium red with soft tannins, usually dry with a suggestion of sweetness. Aroma and flavor varies from region to region. In France, it is earthy with hints of boiled cabbage, roasting coffee, prunes or plums. In California, it may have berry-like aroma of cherries or vanilla. Drink it when it’s young.

d. Syrah (Sir-ah) or Shiraz (Sear-az)
Where it is produced : Rhone, Switzerland, California, Italy, Israel, Australia (Shiraz) and South Africa (Shiraz).
Characteristics : Known as either Syrah or Shiraz, this grape allows wine-makers to vary in style from light to full-bodied and in taste from mediocre to great. It’s color is usually dark red with high tannins. The aroma and flavors can vary from fruit flavors (strawberry, cherry or raspberry) to vegetal flavors (roasted green peppers), meaty flavors (smoky bacon) to spicy flavor (black pepper). The best wines can age well.

e. Gamay (Gam-ay)
Where it is produced : Beaujolais and Loire Valley in France.
Characteristics : The light-hearted and friendly wine which has helped drawn many drinkers into red wines. It is more popularly known as “Beaujolais” than by the name of the grape. It’s color is light to medium red with soft tannins. It is surprising fruity and fragrant with grapey or strawberries flavors. Most wine makers try to maintain the youthful, light-bodied, low alcohol style which followers have grown to like. Definitely drink it young.

f. Zinfandel (Zin-fan-dell)
Where it is produced : California
Characteristics : An increasingly popular wine in the US that has a pink version called the “White Zinfandel”. It can vary in style, from light to full bodied and in color from light to deep purple. It has a spicy-berry bouquet, sometimes peppery or earthy. Moderate tannin and acidity. Good, full-bodied Zinfandel can keep.

g. Sangiovese (Sahn-jo-vay-zay)
Where it is produced : California, Central Italy, Argentina.
Characteristics :The grape that is used primarily for the popular Italian wine called “Chianti” (Key-ahn-tee). It’s color is medium ruby red with low to medium tannins. It has an earthy and smoky aroma though some may exhibit cherry fruit and dusty nose. Has a slightly harsh and bitter aftertaste. The good ones can keep up to six years.

h. Nebbiolo (Neb-be-o-low)
Where it is produced : California, Italy (Piedmont).
Characteristics :The grape that is used for Italy’s finest wine – Barbaresco (Bar-bear-esk-o), Barolo and Gattinara (Ghatt-een-ah-rah). It’s color is dark red and is tannic and acidic when young. With age, it becomes rich and dry and is usually full bodied. It has an earthy and pungent aroma with suggestion of leather or licorice. Often with a bitter aftertaste. Can age well.

i. Tempranillo (Tem-pra-knee-oh)
Where it is produced : Spain, Portugal, Argentina.
Characteristics : Used to make great Spanish wines such as the Rioja (Ree-o-ha), Pesquera (Pess-care-ah) and Vega Silica (Veg-ah Si-sil-yah). It’s color is deep red with moderate tannins. It has a pepper and vanilla flavor although its aroma is often mask by the blending with other grapes.

j. Grenache (Gren-ahsh)
Where it is produced : California, Spain, Rhone Valley in France, Australia.
Characteristics :The grape that is used in the famous Rhone regions. It’s color is usually deep reddish-purple when young, becoming dark red when aged. It has a earthy flavor of black pepper and raspberry. Turns coffee-like with age. Can age well.

k. Pinotage (pee noh TAHJ)
Where it is produced : South Africa.
Characteristics : A cross between Pinot Noir and a spicy Rhone variety called Cinsault. The really good ones are delicious – berry flavours with an earthly matured taste. Potential for aging.

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