As we have noted in previous posts – Syrah, Cabernet, Zinfandel, etc. are grape varieties. This page describes wine styles by variety and production area.
If only one variety (merlot, cabernet sauvignon, etc.) is mentioned on the label, then the wine is called varietal and is named after the grape with a capital initial (Merlot, Cabernet Sauvignon). A varietal wine primarily shows the fruit: its taste much depends on the grape variety.
Syrah (or Shiraz) – (Sah-ra or Shi-raz)
Shiraz or syrah are two names for the same variety. Europe vintners only use the name syrah.
Food Pairings: Meat (steak, beef, wild game, stews, etc.)
Places that Produce: Syrah excels in California, in Australia, and in France’s Rhone Valley.
Distinctive taste in varietal wine: Aromas and flavors of wild black-fruit (such as blackcurrant and black berries), with overtones of black pepper spice. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins.
The Shiraz variety gives hearty, spicy reds. Shiraz is used to produce many average wines it can produce some of the world’s finest, deepest, and darkest reds with intense flavors and excellent longevity.
Merlot - (Mare-lo)
Easy to drink. The softness of Merlot has made it an "introducing" wine for new red-wine drinkers.
Food Pairings: Merlot wines are versatile: they match many dishes.
Places that Produce: A key player in the Bordeaux blend, merlot is now also grown in Italy, Romania, California, Washington State, Chile, Australia, etc.
Distinctive taste in varietal wine: The Merlot type of wine is tannic (rough) but less so than Cabernet Sauvignon. A middle palate gap is common. Blackcherry and herbal flavors are Distinctive.
Cabernet Sauvignon - (Ca-burr-nay So-veen-yawn)
Widely accepted as one of the world’s best varieties. Cabernet sauvignon is often blended with cabernet franc and merlot. It usually undergoes oak treatment.
Food Pairings: Best with modestly prepared red meat.
Places that Produce: Cabernet sauvignon is planted wherever red wine grapes grow except in the Northern fringes such as Germany. It is part of the great red Médoc wines of France, and among the finest reds in Australia, California and Chile.
Distinctive taste in varietal wine: Full-bodied, but firm and gripping when young.
Pinot noir – (Pee-know Na-wahr)
One of the noblest red wine grapes. Pinot noir is difficult to grow, rarely blended, with no roughness.
Food Pairings: Excellent with grilled salmon, chicken, and lamb.
Places that Produce: Makes the great reds of Burgundy in France, and good wines from Austria, California, Oregon, and New Zealand.
Distinctive taste in varietal wine: Very unlike Cabernet Sauvignon. The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols. The aromatics are very fruity (cherry, strawberry, plum), often with notes of tea-leaf, damp earth, or worn leather.
Zinfandel - (Zin-fan-dell)
Perhaps the world’s most versatile wine grape, making everything from blush wine (White Zinfandel), to rich, heavy reds.
Food Pairings: Very much depends on the freshness/heaviness of the wine; tomato-sauce pastas, pizza, and grilled and barbecued meats.
Places that Produce: California.
Distinctive taste in varietal wine: Often a zesty flavor with berry and pepper.
Sangiovese – (San-gee-oh-ve-zee)
Food Pairings: A good choice for Italian and other Mediterranean-style cuisines.
Places that Produce: Sangiovese produces the Chiantis of Italy’s Tuscany region and, of late, good wines from California.
Distinctive taste in varietal wine: The primary style is medium-bodied with fresh berry and plum flavors.
Barbera – (Bar-bear-a)
Not as popular as Merlot but with similar attributes.
Food Pairings: Barbera wines are versatile: they match many dishes.
Places that Produce: Another classic red of Italian origin. Widespread in California.
Distinctive taste in varietal wine: Juicy black cherry and plum fruit, a silky texture and excellent acidity.
I love when I come across an article the reinforces my beliefs on what "high-priced" wines are and what categories they fall into. I can’t say it enough. Wine is to be enjoyed – not bragged about. Even the most prestigious wine tasters seem to not be able to tell the difference between wines. Makes me wonder… what truly makes a great wine. Is it the wine itself or is it the company that comes with it.
Brochet invited 57 wine experts and asked them to give their impressions of what looked like two glasses of red and white wine. The wines were actually the same white wine, one of which had been tinted red with food coloring. But that didn’t stop the experts from describing the "red" wine in language typically used to describe red wines. One expert praised its "jamminess," while another enjoyed its "crushed red fruit." Not a single one noticed it was actually a white wine.
Read the full article here
Seems that software isn’t the only thing being pirated these days. Wine has fallen prey to this underground mischief – how could it have not? Magnums of 1921 Bordeaux from France’s legendary Chateau Petrus have sold for up to $75,000 at auction. It’s no wonder these gems attract counterfeiters.
In the May 2008 issue of Wired Magazine on page 41 they have outlined a list of counterfeit-fighting technologies that high-end wine makers are stating to utilize.
3-D Labeling
The Tech A hologram-like "optically variable device," bearing a 3-D image that’s specific to a particular brand, is applied to the neck capsule.
Who’s Using It A consortium of Brunello producers in Italy, including makers of the Ciacci Piccolomini d’Aragona brand.Algorithm IDs
The Tech The label is marked with a unique algorithm and serial number, which can then be tracked online or via SMS.
Who’s Using It Wineries in France’s Bordeaux region.DNA Marking
The Tech Grape DNA info is hidden on a special seal on the bottle’s neck. If the authenticity is in doubt, the DNA of the wine in the bottle can be compared with the genome on the neck.
Who’s Using It Aussie printer Collotype Labels pioneered the tech with vintner Hardys, which has since stopped using it. Applied DNA Sciences in the US is marketing a similar approach.Bottle Etching
The Tech Distinguishing information is etched into the bottle with a laser.
Who’s Using It Australian winemaker Penfolds adopted etching after a series of forgeries and thefts in the late ’90s. Chateau Mouton Rothschild uses it as well.Invisible Ink
The Tech A chemical is added to the ink used for printing labels. It’s detectable only with a special handheld scanner— no other analysis can find it.
Who’s Using It A handful of Napa Valley wineries— HL Vineyards, Vineyard 29, and Staglin Family Vineyard— use a version sold by Kodak.RFID Corks
The Tech Synthetic corks are embedded with radio frequency identification chips that can be coded with an ID number.
Who’s Using It Patented as Smartcorq by Italy’s Lab ID, the tech has been deployed by Umbrian winery Arnaldo Caprai.
I find it fascinating the simplicity of these security measures. And to think we have come to a place in time where these tactics must be used. Although, being such an art form, I guess it must have its protective measures.
Read the full article here
