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Cabernet Franc is the name of both the grape and the wine it produces. Red Bordeaux, while mostly created with Cabernet Sauvignon, uses for blending in flavor both Cabernet Franc and Merlot. Cabernet Francs are also an important ingredient in Meritage.
Cabernet Franc traces its ancestry, as do most grapes in the Medoc region, to the Biturica. This grape was imported during the first century A.D., but it wasn't until the eighteenth century that the name 'Cabernet' began to be used. Lighter and fruitier than its Cabernet Sauvignon relative, Francs often have cherry, blackberry, and vanilla aromas. The tannin is soft and gentle, and the finish is smooth.
Cabernet Sauvignon is the name of both the grape and the wine it produces. Cabernet is known as one of the world's finest red wines, with its depth of complexity and richness of flavor. Cabernet Sauvignon is the spawn of Sauvignon Blanc and Cabernet Franc.
Cabernets can be mellow and mild, hearty and rich. It has a deep red color, with the primary taste being black currant. Other overtones can include blackberry and mint. Traditionally aged in oak, the wine also takes on an oaky, vanilla flavor. Higher quality cabs age extremely well (although a bit slowly), developing a sprinkling of five or six tastes within it.
Cabernet goes well with beef, lamb and goose, especially when cooked with herbs. It also is a great match for brie, cheddar cheese and chocolate.
Chablis wines come only from the Chablis section of Burgundy, France, in the north of Burgundy. Chablis is a white wine, made from the Chardonnay grape, but there is more to a Chablis than that.
Chablis are grown in a very flinty soil - visitors to the area are often surprised by the rocky quality of this landscape. It is this "Kimmeridgian" limestone that gives Chablis its distinct flavor.
Chablis goes well with seafood (especially oysters) and light poultry. Chablis is typically light, crisp, fruity, and floral. They have a bit of a steely edge to their flavor.
Chardonnay grape is thought to have originated in Lebanon and in France Chardonnay became the only grape allowed to be grown in Chablis, Burgundy. These white Burgundy wines were well enjoyed, and the grape is also used in sparkling wines and Champagne.
Its popularity has grown immensely in the past forty years, to where it is now the most popular white wine available. Chardonnay is usually dry, and goes best with poultry or seafood, like lobster or scallops. It can even go well with a light red meat dish. Good cheeses for Chardonnay include Gruyere, Provolone, and Brie.
Gewürztraminer - Most people think of Gewürztraminer as the sweet white wine with the unpronounceable name. Originally from Germany, Gewürztraminer is pronounced 'ga-VERTZ-trah-MEE-ner' - the name means Spice Grapes. It is primarily grown in Germany, Alsace France, and in smaller amounts in California and Australia.
Gewürztraminer tend to be a sweet white wine, although they do make dry versions. The aroma is a flowery, spicy one, with particular odors of roses and lychees.
Malbec is a red grape that is popular in Argentina and Chile. This black grape creates a rustic, mid-bodied wine, but is most often used in blending with other wines. In Argentina it is almost the most-planted red grape, and is the third most planted in Chile.
Malbec goes well with roast meats such as chicken or turkey.
Meritage is pronounced Meh-rih-TIJ, rhyming with Heritage. This is a made-up word, registered as a US trademark, which wineries must pay to use on their wines.
Back in 1989, wineries were all choosing names for their various blended wines, and it was getting hard to keep track of them all. An association was formed to try to define a "Bordeaux Blend" of grapes that was done on non-French soil. They had over 6,000 people submit choices for the name of this blend, and "Meritage" won. This is a combination of the words "Merit" and "Heritage", and shouldn't be pronounced as if it were French!
Just like Bordeaux, since it's made with the same grapes!! There's a rich, full aroma to it. Depending on the particular blend, it can be blackberry, black cherry, spices, chocolate, and vanilla. Most Meritages have the Bordeaux signature flavors - cigar box, rich fruits, with a hefty feel. It's great with a steak, or with game meats - venison, pheasant, or so on!
Merlot is the name of a red grape which traces its ancestry to the biturica variety. This was brought to France in the first century. From this stock came many of the varieties we know today - Cabernet, Malbec, and so on. The "Merlot" grape was not named as a distinct variety until the 1800s. It is known as a Noble Bordeaux varietal.
Not quite as harsh as other reds, merlot has less tannin than a Cabernet and can therefore be drunk earlier. It is mellow but still complex, a bit chewy. Merlot is known for the flavors of plums, black cherry, violets, and orange. It is a perfect match for beef and other medium-heavy dishes. Try some with a rich, red pasta dish, or even a heavy chicken dish. Merlot is also an excellent compliment to chocolate.
Pinot Blanc is a white wine that is primarily found in Italy, California and France. This grape is in fact a "mutation" of pinot gris, another white wine variety. The wine has a very light flavor, and is great for summer sipping. You can taste mild flavors of nut and honey.
Pinot Gris and Pinot Grigio are actually the same white grape, with two different names. In Italy and California this wine is known as pinot grigio, while in Oregon and France it's known as pinot gris. Other countries use the terms interchangeably. The pinot grigio grape is in essence a white mutation of the pinot noir grape, which is red.
Important note - pinot blanc is not the same as pinot gris or pinot grigio. Pinot blanc is a further mutation of the pinot noir grape. Most pinot grigio wines are created in Italy. The Italian version of pinot grigio is typically dry (not sweet) and light, with a mineral taste to it. Californian variants of pinot grigio tend to be richer in flavor, but still have the mineral taste. Often, they finish with a lemony or citrusy flavor.
Pinot grigio pairs well with light dishes that are still on the "thick" side, like chicken in a rich white sauce, or eggplant with heavy spices. Pinot grigio is a white wine, but it is able to hold its own against richer flavors.
Pinot Noir is a light red wine, first planted by the Gauls before the Roman invasion. By 150BC there were vineyards in France of this fine grape. The pinot noir grape is the main grape used in much of Burgundy. It is used for Red Sancerre wine. Some experts feel that pinot noir makes the finest wine in the world.
Note that some people still call this "port wine" but that is redundant, sort of like calling a chardonnay a "chardonnay wine".
Pinot Noir is the most "food-friendly" of the reds, pairing with virtually all dishes. Port should be served in a narrow wine glass, and the glass should only be half filled. This keeps the alcoholic content from overwhelming the flavors. It often needs to be decanted, and is traditionally served with Stilton or cheddar cheese. Port also goes very well with chocolate. Port aromas include pepper, smoke, truffles and black currant. "Standard" port should be drunk within a year or two of purchase. Vintage Port peaks at around 20 years for good quality port.
Riesling is a white grape with many names - Weisser Riesling, Rheinriesling, Riesling Renano, and Johannisberg Riesling. Riesling is usually made to be a sweet wine, although it can also create a dry wine as well. In a way, sweet riesling is the 'precursor' to White Zinfandel - the wine that "sweet tooth" drinkers sought out before White Zinfandel became available. Riesling, in its drier form, is considered to be the noblest of the white grape varietals.
Riesling goes very well with oriental dishes. It also goes well with seafood of all types, and is one of the few wines that go well with chocolate. It is also great on its own, as a dessert wine.
Sauvignon Blanc has been used for generations in France, and came to California in 1878. In the US it is sometimes called "Fumé Blanc", a name first coined by Robert Mondavi to play up its smoky flavors. The sales of the wine under this new name now exceed sales under the original name. New Zealand is now known as one of the top producers of sauvignon blanc.
Sauvignon Blanc has pronounced flavors of a herbal variety, with grassy and apple flavors, plus olive and a soft, smoky flavor. They can be anything from sweet to dry, but are typically very light. Sauvignon blancs tend to be crisp and acidic, helping the wine cut through heavy food flavors. It pairs well with thick sauces and stews.
Shiraz and Syrah are both names for the same red wine grape. This grape is most definitely NOT the same as Petit Sirah, a different red wine grape grown mostly in California.
The Shiraz / Syrah grape is called Syrah in the US, France and many countries. In Australia it is called Shiraz, where it is considered the finest red wine grown there. Shiraz is certainly the most widely planted red grape in Australia. Now that Shiraz has become well known and popular, some wineries in the US who are making an "Australian style wine" with this grape are calling their wines Shiraz as well.
Syrah (the primary grape of the northern Rhone) was considered the "manliest" wine (before the influx of California cult Cabernet Sauvignon), chiefly exhibited by the wines from the Hermitage region in France.
Shiraz is known for its spicy blackberry, plum, and peppery flavors. Often there are additional notes of licorice, bitter chocolate and mocha. Shiraz is even affected by growing temperature - warmer climates bring out the mellower flavors of plum, while cooler temperatures spice up the wine.
Shiraz goes very well with beef and other hearty foods. It also goes well with Indian, Mexican, and other spicy foods. This wine is rich and full, and should be served from a large glass. This makes Shiraz claim the warmest temperature a wine should be served at. Those who say red wines should be served at "room temperature" need to remember that homes in France were very cold a few hundred years ago!
Zinfandel - White Zinfandel is a relative newcomer to the world of wine. That's not to say the zinfandel grape is new. Bottles of wine were first labeled with the name "Zinfandel" as far back as the 1880s in California. First, in the 1980s red wine was touted as having medicinal effects and a red wine boom hit the US. California started planting zinfandel by the county, because it grew so well in that state. Then white wine rose in popularity, and the wineries with acres of zinfandel grape planted wondered if they could make a wine out of it. Thus white zinfandel was born.
In essence, to make a white zinfandel the winemaker peels the red skins off the red zinfandel grapes. Without those skins, the resulting wine is light in color, sweet in flavor and without the harsh / rich flavors found in red wines. This is how blush wines are made.
Red Zinfandel is an "American Classic" wine. It was even originally thought to be made of native Californian grapes. Research has now shown that the zinfandel grape originated in Italy, but this wine is now primarily grown in California. Zinfandel grows its best in cool, coastal locations.
The color of a zinfandel wine is deep red, bordering on black. Zinfandel is a spicy, peppery wine, with a hint of fruity flavor - berries or dark cherries are often the taste range. Zinfandel goes well with (like a traditional bold red wine): grilled steak, lamb, gorgonzola cheese, and dark chocolate. Also pair well with rich, creamy pastas, grilled or rotisserie chicken, and baked Italian dishes like lasagna and cannelloni. Even "typical American" food - pizza, burgers, etc. It's hearty enough to match up with thick red sauces.
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