Barbera - Red Wine Grape

Barbera grapes on the vine

Barbera is the second most widely grown red wine grape of Italy,
where it is found mostly in Piedmont in the north, and to a lesser
extent in central and southern Italy. It dates back to the Thirteenth
Century. Barbera can be found include Argentina, Brazil, and
Uruguay.It is widely grown in the Central and Napa Valleys of
California, where it has evolved from jug-wine status.

The juice of the Barbera grape has a dark ruby color, with high levels
of acid but moderate to low tannins. It has a fruity, floral nose and a
distinctive taste of red fruits and black cherries. Barbera-based wine is
usually consumed within a few years of bottling, but it does age well.
Italian Barbera is very versatile, making dry, sweet, and sparkling red
wines. Because of its somewhat light taste, it is often blended with
other red varieties.

As you might guess, Barbera-based wines tend to go with Italian food

such as Antipasto, Pasta with Tomato or Vegetable Sauce, and Pizza.
For those who want a non-Italian treat, try a Barbera wine with Greek
Moussaka.
 Cabernet Franc - Red Wine Grape
Cabernet Franc was known in the Bordeaux region of
southwestern France by the end of the Eighteenth Century.
In France Cabernet Franc is found in the Loire Valley, and
in Bordeaux especially in the famous St. Emilion and
Pomerol districts. It is now recommended for planting
throughout France. It is widespread in northeast Italy and
Chile, Hungary, and Yugoslavia. In the United States it is
grown mostly in California and New York.

Given their complementary characteristics, Cabernet Franc

and Cabernet Sauvignonvines are often planted in the same vineyard
as a sort of insurance policy. Cabernet Franc grapes ripen earlier and
their vines survive cold winters better. On the other hand, Cabernet
Sauvignon vines are more resistant to spring frosts.

Cabernet Franc wines are highly acidic with moderate tannins. They
are aromatic and spicy, have berry flavors, and tend to age well.
Cabernet Franc is a major component of Bordeaux wines, many of
which are world class. In the Médoc and Graves districts it is blended
with Cabernet Sauvignon and Malbec, while in St Emilion and Pomerol
it is blended with Merlot. On a more prosaic tone, elsewhere in France
it is blended with more plebian grapes. In the Loire Valley it is blended
with Malbec and is also popular as a varietal wine. Some Italian
Chiantis are blends of Cabernet Franc and Sangiovese. Australia has
found success with unblended Cabernet Franc and with Bordeaux-type
blends of Cabernet Franc, Cabernet Sauvignon, and Malbec.

Cabernet Franc-based wines are often enjoyed with Patés, Couscous,

Pork Chops, and Rabbit.

Cabernet Sauvignon - Red Wine Grape

As its name may indicate, Cabernet Sauvignon comes from the
red Cabernet Franc grape and the white Sauvignon Blanc. In spite of
these origins, it is definitely red and not pink. Cabernet Sauvignon
originated in the Médoc and Graves areas in the Bordeaux region of
southwestern France. It may have been known in Roman times, and
was definitely known at the beginning of the Eighteenth Century.
Cabernet Sauvignon is the dominant red grape variety on the left-bank
 of Bordeaux. It is popular in many other countries including
Argentina, Australia, Chile, and South Africa. Cabernet
Sauvignon is widely grown in the United States and is the signature
grape of California’s Napa Valley.

Cabernet Sauvignon image first published in Victor Rendu, Ampelographie francaise,

comprenant la statistique, la description des meilleurs cepages, l'analyse chimique
du sol et les procedes de culture et de vinification des principaux vignobles de la
France. [2nd ed.]Paris: Masson, 1857.

Illustration courtesy of the State Library of South Australia, Wine Literature of the
World website.

Given their complementary characteristics, Cabernet Sauvignon

and Cabernet Francvines are often planted in the same vineyard as a
sort of insurance policy. Cabernet Franc grapes ripen earlier and their
vines survive cold winters better. On the other hand, Cabernet
Sauvignon vines are more resistant to spring frosts.

Cabernet Sauvignon is a really “red” red wine with strong tannins, high
acidity, and powerful flavors, usually black currant. The style of wine
produced from Cabernet Sauvignon grapes varies considerably from
one geographic region to another. Major variables include the climate,
soil and winemaker’s touch. It may be surprising, but Hungarian
Cabernet Sauvignon tastes of paprika, Hungary’s favorite spice.
Carefully made Cabernet Sauvignon wines have a complex bouquet
and a deep taste, often presenting a variety of fruit flavors. Because of
their strong tannins they may require years of cellaring to develop
fully. This grape is very versatile. It produces the French Anjou Rosé,
and can be transformed into a sparkling red wine. Given its well-
defined characteristics, it is often blended with other grape varieties
such as Cabernet Franc, Merlot, Malbec, and Petit Verdot to make
world-class French Bordeaux wines. It also blends well with
Australian Shiraz.

Cabernet Sauvignon accompanies a variety of meat such as Pheasant

(Chilean Cabernet Sauvignon in particular), Leg of Lamb (Californian
Cabernet Sauvignon in particular), Hamburger, and Steak. If you’re
going to finally open that decades-old $100 (or $200…) Bordeaux, we
recommend the Steak over the Hamburger.

Carignan - Red Wine Grape

 Carignan originated in Spain probably near the town of
Cariñena in Aragon. It first appeared in the Pyrenées
Orientales region of France in the Twelfth Century, and later expanded
into Mediterranean France.

Carignan is the most widely planted red grape in France, which may
give you an idea of its quality. It is grown all around the
Mediterranean. There are also large plantings in Argentina, Chile,
Spain, and the United States, especially in California. Because
Carignan wines tend to be hard and astringent and often lack
character, the juice is usually blended with varieties such
as Grenache, Mourvèdre, and Syrah. Carignan adds characteristics
such as body, color, fruitiness, and length. As it matures Carignan
becomes softer and loses its astringency. Some Carignan growers
choose to favor quality over quantity.

A good Carignan can accompany grilled meat, Poultry, Rabbit, and

Sausage.

Gamay - Red Wine Grape

Gamay probably originated in Dalmatia in the former Yugoslavia, and
was introduced in the Third Century to the Lyon region of eastern
France. Because it was often a prolific grape producing poor quality
wine its cultivation was forbidden in the Burgundy region of
southwestern France in 1395. Gamay is widely grown in Beaujolais,
just south of Burgundy, and to a lesser extent in the Loire Valley. It is
also grown in Italy, in particular in Tuscany, and in Austria, Romania,
and Switzerland, as well as in Argentina and Chile.

Gamay produces a high acid, low tannin, light colored,

fruity red wine. Many people who don’t like red wines enjoy
Gamay-based wines such as Beaujolais, produced in the
French wine region of the same name. Critics say that it
tastes like melted black cherry Jell-O. Unlike most other
wines, Gamays such as Beaujolais are made from whole
grapes. Beaujolais Nouveau is one of the first available
wines following the harvest, traditionally hitting the market
on the third Thursday of November. (Of course, some
Southern Hemisphere wines are available months
previously, because their seasons are opposite to those in
the Northern Hemisphere.) Gamay is a major component of Dôle,
Switzerland’s most famous red wine.

Enjoy Gamay wines with Appetizers, Cheese such as Emmenthaler,

Greek Feta, Muenster, Pasta with Vegetables, Paté, Curried Fish or
Chicken, and spicy Mexican food.

Grenache - Red Wine Grape

Grenache originated in Spain, where it is called Garnacha,
and spread throughout the Mediterranean into France and
southern Europe. It is the most widely planted red wine
grape in the world. Grenache is grown throughout
Mediterranean from Spain to Sicily. It is popular in
southern France. It is also grown in Australia, South
Africa, and the United States, in particular in California,
where it usually produces table wines, rather than
premium wines.

Grenache juice is sweet. Its color and depth vary according to climate
and the winemaker’s art. It is usually spicy with a fairly high level of
alcohol. It tastes of berries and may be weak in acid, color, and
tannins. Grenache produces three wine styles. Unblended it yields the
famous Tavel Rosé wines from the Côtes du Rhône region in
southeastern France as well as some lesser regional dry red wines.
When blended with other reds such as Mourvèdreand Cinsault it
produces the famous Châteauneuf-du-Pape, also from the Côtes du
Rhône region. While thirteen varieties of red grapes are authorized for
this usually excellent wine, historically Grenache was the dominant
variety. Grenache is now ceding this role to Syrah and Mourvèdre.
Unblended, Grenache produces fortified sweet wines known as vins
doux naturels in the Banyuls district of the Roussillon region in
southern France.

Grenache-based wines are popular with Lamb, Pork, Veal, Eggplant,

and Red Snapper.

Malbec - Red Wine Grape

Malbec probably originated in southwestern France before expanding
to the Bordeaux region in the 1780s and then to Touraine in
northwestern France. Although it is losing popularity in these regions,
 Malbec is widely grown in Argentina, where it is the most
popular red grape variety, in Chile, in Australia, and in the
United States.

Malbec’s characteristics vary greatly depending on where it is gown

and how it is transformed. Generally it produces a light style, well
colored sweet wine that tastes of plums, berries, and spice. Malbec
wines mature quickly and are best consumed young. Malbec grapes
are usually blended with other varieties such as Cabernet
Franc,Cabernet Sauvignon , Merlot, and Petit Verdot to make Bordeaux
style wines, in which their role is to add color, fruit, and acidity.
Malbec reaches its peak of excellence in the wines of St Emilion and
Graves.

Try an Argentine Malbec with Leg of Lamb, Roast Chicken, or Roast

Beef. Try a Malbec-based Bordeaux with large Game, Beef Stew, Duck
or Goose.

Merlot - Red Wine Grape

It is believed that Merlot originated in the Bordeaux region of
southwestern France. It has become increasingly popular in
southern France. It is the most widely planted red grape in
Bordeaux, in part because it ripens early. It is also found in
Chile, Italy, Australia, and in the US, especially in California
and Washington.

Merlot has an aromatic bouquet and tastes of berries and plums. It

usually has a medium red color, and is medium bodied, soft, and
round. Merlot is generally enjoyed young. It blends well with Cabernet
Sauvignon; Merlot’s softness counterbalancesCabernet
Sauvignon's hardness and strong tannins. Often Cabernet Franc is
added to the mix. Many great, and not so great, Bordeaux wines are
combinations of these three varieties. The world-famous and very
pricey Chateau Petrus Bordeaux is 95% or more Merlot.

Merlot goes well with Couscous, Mousakka, spicy Chinese

food, and Tuna. Don’t waste a Chateau Petrus on
Mousakka or canned Tuna.

Mourvèdre - Red Wine Grape

Mourvèdre originated in Spain in the Sixteenth Century. It then spread
eastward into southern France. Its acreage declined sharply after the
outbreak of phylloxera in France in the 1860s and has only recently
increased. Mourvèdre is widely planted in Spain and to a lesser extent
in Mediterranean France. It is also grown in the US, especially in
California, and in Australia.

Mourvèdre has a dark purple color and is high in acid and alcohol. It
tends to be quite tannic and ages well. It is an important blending
wine, and has become a major component of the famous Châteauneuf-
du-Pape from the Rhône Valley of southern France. In Australia
mourvèdre is used alone, or is blended with other Rhône Valley grapes
such as Grenache and Syrah. Mourvèdre also produces a fortified wine
in southwestern France and a port style wine in Australia.

Mourvèdre is recommended with roasted and grilled meat including

Calf’s Liver and Spicy Sausage.

Nebbiolo - Red Wine Grape

While the first historical reference to Nebbiolo dates back to the

Thirteenth Century, near Turin, some feel that Nebbiolo was known to
the Romans. Nebbiolo occurs most often in the Piedmont region of
northwestern Italy. Its name is thought to derive from the fog that
often occurs during the growing season. Nebbiolo’s finest wines, many
would say Italy’s finest reds, Barolo and Barbaresco, are grown in this
area. Nebbiolo is also grown in small quantities in Argentina, Australia,
Switzerland, Uruguay, and California.
Nebbiolo is a difficult grape to grow and process. Its juice is high in
acid, alcohol, and tannin content. It should be aged for years in small
oak barrels to develop a rich, fruity wine that ages well. Nebbiolo can
develop into sparkling or still dry or sweet red wines.

Three great choices for Barolo wines are Roast Lamb, Pasta Carbonara
(pasta with a sauce whose main ingredients are Cream, Black Pepper,
and Panacetta-Italian Bacon), and Osso Bucco (Braised Veal Shanks.)

Pinot Meunier - Red Wine Grape

s its name may indicate, Pinot Meunier is a mutation of Pinot Noir. It

comes from northern France. It grows mostly in the Champagne region
of northeastern France. It is also grown in California, New York,
Oregon, Washington State, Germany, and the Loire Valley of France.

Pinot Meunier is well suited to cool climates, as it buds later

than Chardonnay and Pinot Noir, the other components of Champagne.
It brings fruit and acidity to this world class sparkling wine. Pinot
Meunier grapes are more acidic thanPinot Noirs, but are less colored
with lower tannins. Pinot Meunier still wines are rosé to light red in
color, and are nicely acidic with a touch of smoke. They should be
consumed young. the result is a product that is a light red to rosé in
color, with crisp acidity and some smoky notes. Although these wines
are not designed to age, they are very enjoyable in their youth.

Enjoy still Pinot Meunier wines with Roast Lamb, Mu Shu Pork,
Barbequed meat, and Blue Cheese. Enjoy Champagne with virtually
any high-quality food, or on its own.