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Types Of Red Wine
There are about 40 important types of red wine grapes grown in
the world today. Some of the major types of red wine are listed
below. The color of the wine actually depends on contact with the
skin of the grapes, not the color of the grape. If you separate the
grape from its skin soon enough after picking and you can make a
very white red wine. For example, most wines made in Champagne are
white wines made with a significant proportion of red grapes.
This grape from Italy is planted primarily in Piedmont (as well as other
areas of Italy), but has traveled widely, primarily to California. One of the
most underrated grapes in, Barbera can be used to make an wide range of
styles, ranging from young and spritzy to powerful and intense wines that need
extended cellaring. It is a deep ruby color, full bodied, with low levels of
tannins balanced by higher levels of acidity. Barbera is charactarized by
bright berrylike flavors and is one of the best alternatives to overcropped
and overpriced Merlot.
Cabernet Sauvignon is the grape responsible for the wines of the Medoc
region of Bordeaux, arguably some of the finest reds in the world. It performs
well practically the world over, as long as it's not too cold, but in some
areas of France, and in California's Napa Valley, it produces astonishingly
rich and complex wines. The classic Cabernet flavor is one of deep, dark
fruits, primarily black currant, and the best are medium- to full-bodied,
intense and firm. Cabernets are almost always aged in oak for over a year, and
should age several more years in the bottle. The great Cabernets of the Medoc
region in France age for 15 years and more.
Around cities of Florence and Sienna in Tuscany is the Chianti region. It
is broken up into seven subdivisions: the most famous region is called Chianti
Classico, and close on its heels, Chianti Ruffina; then Chianti Montalbano,
Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, and
Chianti Colli Arezzo.
Chianti is probably the most well known Italian wine. The dominant grape in
Chianti is Sangiovese, but it may also contain Cabernet Sauvignon and other
grapes. The Chianti wines labeled ''Riserva'' must be aged at least three
years and are often fine wines that rank among the best red wines of Italy.
Chianti is a perfect red wine to accompany most Italian cuisine, with hints of
floral complexity in the bouquet, firmly structured medium-bodied flavors and
balancing acidity.
Merlots have soared in popularity in the last decade, as they offer
something for everyone: from light and simple wines to full-bodied and complex
bottlings. While Merlots are quite often less tannic and more lush than
Cabernets, ther are still full-bodied, deep in color and fairly high in
alcohol with flavors of cherry, plum and chocolate. Merlot is often blended
with Cabernet Sauvignon and is the dominant grape of St. Emilion and Pomerol.
Merlot has also been successfully grown (and frequently blended into Cabernets
to produce a more complex wine) in wine regions of northern Italy, California,
Washington and the Rogue Valley of Oregon.
This grape is named for the dense fogs common in the vineyards of Piedmont,
Italy where it is grown. Some of the world's finest and longest-lived wines
are made from the Nebbiolo grape. These Nebbiolo-based wines are known by the
areas in Piedmonte where they are grown: Barolo, Barbaresco, and to a lesser
extent Ghemme and Gattinara. Nebbiolo generally makes powerful and intense
wines, with medium body and color. These wines are high in tannins and acids,
they often need several years of aging in the bottle before they are ready to
drink. They often have aromas and flavors of of raspberries, plums, earth,
roses, and tar.
The Petite Sirah grape is grown mainly in California. This grape is thought
to be related to either the Syrah grape or to the nearly-extinct Durif variety
once grown in France's Rhone region. These wines are are big, deep-colored,
and full-bodied wines with a peppery flavor. Although they are a fine
stand-alone varietal, Petite Sirah grapes are often blended with Zinfandel to
add complexity.
Pinot Noir presents both the ultimate challenge and the ultimate reward to
both grape growers and winemakers. At their best, Pinot Noir grapes produce
rich and complex wines, tasting of black cherries, red berries, earth and
spice, with an aroma that's been likened to everything from herbs and cola to
bacon and roses. They can be high alcohol, light in color and low in tannin,
although oak aging can increase the tannin levels. One of the most exciting
developments in the world of wine is the recent advances Oregon and California
winemakers have made in producing world class Pinot Noirs, respectable rivals
to the legendary reds of French Burgundy. At their best there is no wine in
the world that can offer more seductive, velvety, complex flavors than a fine
Pinot Noir.
Sangiovese is an important grape in some of Italy's greatest red wines,
this hard-working grape from the Tuscan region is coming into its own as a
stand-alone varietal. Wines from the Sangiovese can be medium to full-bodied
and medium to high in tannin. They are ypically characterized by cherry and
spice flavors, sometimes with hints of violet, and sometimes even slightly
nutty. Sangiovese wines are constantly evolving, depending on where the grapes
were grown and what, if any, additional grapes are blended with them.
Syrah is a rich, full-bodied, complex, spicy, long-lived wine that thrives
in the Rhone region of France and produces such famous wines as Hermitage and
Cote-Rotie. In Australia and South Africa, it is called Shiraz. It is the most
popular red wine of Australia. Syrah is becoming increasingly popular in
California, where it is replacing the Petite Sirah. Syrah can be successfully
blended with many other wine grapes; it also can be made in a variety of
styles ranging from soft and medium-bodied with some berry characteristics to
deeply colored, powerful wines, tasting of roasted peppers, black cherry and
smoke. Like California Zinfandels, American Syrahs can be full-bodied wines
but often show more spice elements and less berry-like fruit than Zinfandels.
This important red wine variety is native to Spain. It is primarily
cultivated in Rioja, Ribera del Duero and parts of Penendes. Tempranillo is
often described as Spain's answer to Cabernet Sauvignon. This variety is
capable of producing deeply colored, richly flavored and ageworthy wines with
flavors of dark cherry, spice, tobacco, and strawberry. Fairly low in acid and
alcohal levels, Tempranillo is often blended with other grape varieties such
as Garnacha (Grenache) Monastrell, Cabernet Sauvignon, and Merlot.
Zinfandel is a "new-world" grape varietal that been around for a long time.
It is the one varietal that some say is indigenous to California. Once
considered a lowly step-child to more noble grapes, California winemakers
lately have been paying close attention to its potential and consumers have
responded with a cult following.
The wines are big, robust, and incredibly concentrated. Look for zinfandels
from Napa, Amador and The Sierra Foothills. Sonoma in particular, was charmed.
Look for Russian River, Alexander Valley and Dry Creek Valley appellations.
You will find wines with depth, color, concentration and balance as well as
those exotic spices so unique to zins. They are drinkable now, but will
certainly not wilt in the cellar. Think three-cheese pizza, rib-eye steak and
especially..summer barbeques!
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