Wine Varietals

Cabernet Sauvignon

Also called:  Bouchet, Bouche, Petit-Bouchet, Petit-Cabernet, Petit-Vidure, Vidure, and Sauvignon Rouge.
Origin:  Bordeaux, from a crossing of Cabernet Franc and Sauvignon blanc that most likely occured in the 17th century.[1]

Typical wine tasting sensory descriptors:  blackcurrants, eucalyptus, chocolate, tobacco.[2]

Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates. Cabernet Sauvignon became internationally recognized first through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, Australia's Coonawarra region, and Chile's Maipo Valley. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990's.[1,3]

Despite its prominence in the world of wine, the grape is a relatively new variety being the product of a chance crossing between Cabernet Franc and Sauvignon blanc sometime during the 17th century in southwestern France. Its popularity is often attributed to the ease of cultivating, with the grape's thick skins and hardy vines being resistant to rot and frost, as well as the grape's consistency in presenting structure and flavors expressing the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have aided Cabernet Sauvignon wines to be good sellers among consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.[1,4]

 

Merlot

Typical wine tasting sensory descriptors:  black cherry, plums, tomato.[2]

Merlot is a red wine grape that is used as both a blending grape and for varietal wines. Merlot-based wines usually have medium body with hints of berry, plum, and currant. Its softness and "fleshiness," combined with its earlier ripening, makes Merlot an ideal grape to blend with the sterner, later-ripening Cabernet Sauvignon. This flexibility has helped to make it one of the most popular red wine varietals.[5,6]

The earliest recorded mention of Merlot was in the notes of a local Bordeaux official who in 1784 labeled wine made from the grape in the Libournais region as one of the area's best. The name comes from the French regional patois word "merlot," which means "young blackbird" ("merle" is the French word for several kinds of thrushes, including blackbirds); the naming came either because of the grape's beautiful dark-blue color, or due to blackbirds' fondness for grapes. By the 19th century it was being regularly planted in the Médoc on the "Left Bank" of the Gironde.[4,6]

Merlot grapes are identified by their loose bunches of large berries. The color has less of a blue/black hue than Cabernet Sauvignon grapes and with a thinner skin, the grapes also have fewer tannins. Also compared to Cabernet, a Merlot grape tends to have higher sugar content and lower malic acid.[3,6]

 

Shiraz

Also called:  Syrah, Hermitage, Antourenein Noir, Balsamina, Candive, Entournerein, Hignin Noir, Marsanne Noir, Schiras, Sirac, Syra, Syrac, Serine, and Sereine.
Origin:  Rhône, France.[7]

Typical wine tasting sensory descriptors:  tobacco, black/white pepper, blackberry, smoke.[2]

Shiraz, or Syrah is a dark-skinned variety of grape used in wine. Syrah/Shiraz, which is grown in many countries is primarily used to produce powerful red wines, which enjoy great popularity in the marketplace. Shiraz grapes have a characteristically deep purple color that is reflected in their wine. Syrah/Shiraz is used both for varietal wines and in blended wines, where it can be both the major and minor component. It is called Syrah in its country of origin, France, as well as in the rest of Europe, Argentina, Chile, and most of the United States. The name Shiraz became popular for this grape variety in Australia, where it has long been established as the most grown dark-skinned variety. In Australia it was also commonly called Hermitage up to the late 1980's, but since that name is also a French Protected designation of origin, this naming practice caused problem on some export markets and was dropped. The name Shiraz for this grape variety is also commonly used in South Africa, Canada, and New Zealand. DNA profiling in 1999 found Syrah to be the offspring of two obscure grape varieties from southeastern France, Dureza, and Mondeuse Blanche.[7]

The grape is also known under many other synonyms that are used in various parts of the world including Antourenein Noir, Balsamina, Candive, Entournerein, Hignin Noir, Marsanne Noir, Schiras, Sirac, Syra, Syrac, Serine, and Sereine.[3] Shiraz also has one of the highest recommended wine serving temperatures at 18.3°C (65°F).[7,8,9]

Syrah/Shiraz should not be confused with Petite Sirah, a synonym for Durif, another grape variety which is a hybrid of Syrah with Peloursin dating from 1880.[7]

 

Petite Syrah

Also called:  Duriff, Plant Durif, Plant Fourchu, Pinot de Romans, and Pinot de l'Hermitage.
Origin:  Montpellier, France.[10]

Typical wine tasting sensory descriptors:  earthy, black pepper, dark fruits.[2]

Durif is a variety of red wine grape primarily grown in California, Australia, France, and Israel. Recently, wineries located in Washington State's Yakima Valley, Maryland, Arizona, West Virginia, Chile, Mexico's Baja Peninsula, and Ontario's Niagara Peninsula have also produced wines from Petite Sirah grapes. It is the main grape known in the US and Israel as Petite Sirah with over 90% of the California plantings labeled "Petite Sirah" being Durif grapes; the US Bureau of Alcohol, Tobacco, and Firearms recognizes "Durif" and "Petite Sirah" as interchangeable synonyms referring to the same grape.[11] It produces tannic wines with a spicy, plummy flavour. The grape originated as a cross of Syrah pollen germinating a Peloursin plant. On some occasions, Peloursin and Syrah vines may be called Petite Sirah, usually because the varieties are extremely difficult to distinguish in old age. Compared to Syrah, the Petite Syrah wine is noticeably more dark and purplish in color.[10]

The grape is named after François Durif, a botanist at the University of Montpellier. It was in a vineyard near the university that he discovered the Peloursin berry that contained the first Durif seed in 1880.[12] The grape's high resistance to downy mildew encouraged its cultivation in the early 20th century in areas like Isère and Ardèche though the relative low quality of the resulting wine caused the grape to fall out of favor with the local wine authorities. Today it is almost non-existent in France.[3,10]

 

Rosé

A rosé (from French: "rosé," pinkish) wine has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near-purple, depending on the grapes and wine making techniques.[13]

There are three major ways to produce rosé wine[13]:

• Skin contact
  Rosé wine is made in a range of colors, from a pale orange to a vivid near-purple, depending on the grapes, additives, and wine making techniques.The first is used when rosé wine is the primary product. Red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two or three days.[14] The grapes are then pressed and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The skins contain much of the strongly flavored tannin and other compounds, which leaves the taste more similar to a white wine.[15] The longer that the skins are left in contact with the juice, the more intense the color of the final wine.[13]
• Saignée
  Saignée, or bleeding, is used when the winemaker desires to impart more tannin and color to a red wine, and removes some pink juice from the must at an early stage, in a process known as bleeding the vats. The removed juice is then fermented separately, producing the rosé as a by-product of the red wine, which is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration is concentrated.[16]
• Blending
  Blending, the simple mixing of red wine to a white to impart color, is uncommon. This method is discouraged in most wine growing regions now except for Champagne. Even in Champagne, many producers do not use this method.[13]

 

Chardonnay

Also called:  Aubaine, Beaunois, Gamay Blanc, and Melon Blanc.
Origin:  Burgundy, France.[17]

Typical wine tasting sensory descriptors:  butter, melon, apple, pineapple, vanilla (if oaked, e.g., vinified or aged in new oak aging barrels).[2]

Chardonnay is a green-skinned grape variety used to make white wine. It believed to have originated in the Burgundy wine region of eastern France but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a "rite of passage" and an easy segue into the international wine market.[18]

The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak.[3] It is vinified in many different styles, from the elegant, "flinty" wines of Chablis to rich, buttery Meursaults, and New World wines with tropical fruit flavors.[17]

Chardonnay is an important component of many sparkling wines around the world, including Champagne. A peak in popularity in the late 1980's gave way to a backlash among those wine drinkers who saw the grape as a leading negative component of the globalization of wine. Nonetheless, it remains one of the most widely-planted grape varieties, with over 400,000 acres (175,000 hectares) worldwide, second only to Airén among white wine grapes and planted in more wine regions than any other grape, including Cabernet Sauvignon.[18]

 

Riesling

Typical wine tasting sensory descriptors:  citrus fruits, peach, honey,[2] flowers, tropical fruits, mineral stone (such as slate or quartz), petrol note (with time).[19,23]

Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. As of 2004, Riesling was estimated to be the world's 20th most grown variety,[3] but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon Blanc. Riesling is a variety which is highly "terroir-expressive," meaning that the character of Riesling wines is clearly influenced by the wine's place of origin.[19]

In wine making, the delicate nature of the Riesling grape requires special handling during harvesting to avoid crushing or bruising the skin. Without this care, the broken skins could leak tannin into the juice, giving a markedly coarse taste and throwing off balance the Riesling's range of flavors and aromas. A wine that is best at its "freshest" states, the grapes and juice may be chilled often throughout the vinification process. Once, right after picking to preserve the grapes' more delicate flavors. Second, after it has been processed through a bladder press and right before fermentation. During fermentation, the wine is cooled in temperature controlled stainless steel fermentation tanks kept between 10-18°C (50-65°F). This differs from red wines that normally ferment at 24-29°C (75-85°F).[19]

Unlike Chardonnay, most Riesling do not undergo malolactic fermentation. This helps preserve the tart, acidic characteristic of the wine that gives Riesling its "thirst-quenching" quality. (Producers of Sauvignon Blanc and Pinot Grigio often avoid malolactic fermentation for the same reason.) Riesling is often put through a process of cold stabilization, where the wine is stored just above its freezing point. The wine is kept at this temperature until much of the tartaric acid has crystallized and precipitated out of the wine. This helps prevent crystallization of the acid (often called "wine diamonds") in the bottle.[20] After this, the wine is normally filtered again to remove any remaining yeast or impurities. In viticulture, the two main components in growing Riesling grapes are to keep it "Long & Low," meaning that the ideal situation for Riesling is a climate that allows for a long, slow ripening and proper pruning to keep the yield low and the flavor concentrated.[4]

Riesling is almost never fermented or aged in new oak.[21] This means that Riesling tends to be lighter weight and therefore suitable to a wider range of foods. The sharp acidity/sweetness in Rieslings can serve as a good balance to foods that have a high salt content.[19] Riesling is a versatile wine for pairing with food, because of its balance of sugar and acidity. It can be paired with white fish and is one of the few wines that can stand up to Thai and Chinese cuisine.[22] A Riesling's typical aromas are of flowers, tropical fruits, and mineral stone (such as slate or quartz), although, with time, the wine acquires a petrol note.[19,23] As with other white wines, dry Riesling is generally served at 11°C (52°F). Sweeter Rieslings are often served warmer.[2]

 

References

1. "Cabernet Sauvignon," Wikipedia, The Free Encyclopedia, 2008, Wikimedia Foundation, Inc., <en.wikipedia.org/wiki/Cabernet_Sauvignon>.
2. "Wine tasting," Wikipedia, The Free Encyclopedia, 2008, Wikimedia Foundation, Inc., <en.wikipedia.org/wiki/Wine_tasting>.
3. Robinson, Jancis (ed), The Oxford Companion to Wine, Third Edition, pp 119-121, 91, 90, 244, 154-156, 746, Oxford University Press, 2006, ISBN 0-19-860990-6.
4. Clarke, Oz, Encyclopedia of Grapes, pp 47-56, 129, 194, Harcourt Books, 2001, ISBN 0-15-100714-4.
5. "Sales & Marketing - Listing of Varietal Sales," Wine Business Journal, 2008, <www.winebusiness.com/SalesMarketing/webarticle.cfm?dataId=42231>.
6. "Merlot," Wikipedia, The Free Encyclopedia, 2008, Wikimedia Foundation, Inc., <en.wikipedia.org/wiki/Merlot>.
7. "Shiraz," Wikipedia, The Free Encyclopedia, 2008, Wikimedia Foundation, Inc., <en.wikipedia.org/wiki/Syrah>.
8. Bonné, Jon, "The perfect temperature for wine," Food & Wine, MSNBC, Sept. 21, 2005, <www.msnbc.msn.com/id/9392760/>.
9. "Shiraz / Syrah Wine Information," WineIntro.com, 2008, <www.wineintro.com/types/sirah.html>.
10. "Petite Sirah," Wikipedia, The Free Encyclopedia, 2008, Wikimedia Foundation, Inc., <en.wikipedia.org/wiki/Petite_Sirah>.
11. "Petite Sirah Timeline," PS I Love You, A Petite Sirah Advocacy Organization, 2008, <www.psiloveyou.org/about_ps.php>.
12. "Peasant turns prince: Long considered an ignoble grape, Petite Sirah's parentage lifts the variety from working class to nobility," San Francisco Chronicle, Jan. 20, 2005.
13. "Rosé," Wikipedia, The Free Encyclopedia, 2008, Wikimedia Foundation, Inc., <en.wikipedia.org/wiki/Ros%C3%A9>.
14. Lichine, Alexis, Alexis Lichine's Encyclopedia of Wines and Spirits, Cassell & Company Ltd., London, 1967.
15. Voss, Roger, and Heimoff, Steve, "Rosés for Summer Sipping," Wine Enthusiast Online, July 2007.
16. Lourens, Karien, "Focus on Rosé," Wynboer, A Technical Guide for Wine Producers, WineLand, 2000, <www.wynboer.co.za>.
17. "Chardonnay," Wikipedia, The Free Encyclopedia, 2008, Wikimedia Foundation, Inc., <en.wikipedia.org/wiki/Chardonnay>.
18. Robinson, Jancis, Jancis Robinson's Wine Course, Third Edition, pp 101-106, Abbeville Press, 2003, ISBN 0789208830.
19. "Riesling," Wikipedia, The Free Encyclopedia, 2008, Wikimedia Foundation, Inc., <en.wikipedia.org/wiki/Riesling>.
20. Margalit, Yair, Winery Technology & Operations - A Handbook for Small Wineries, p 89, The Wine Appreciation Guild, 1996, ISBN 0-932664-66-0.
21. Corrigan, Andrew, "Riesling and Germany 2005 - German Connection," eWineconsult, 2005, <eWineconsult.com>.
22. MacNeil, Karen, The Wine Bible, p 554, Workman Publishing, 2001, ISBN 1-56305-434-5.
23. Bird, Owen, Rheingold - The German Wine Renaissance, pp 90-97, Arima Publishing, 2005, ISBN 1-8459-079-7.