4.3 Principal Black Grape Varieties Flashcards
Cabernet Sauvignon
Cabernet Sauvignon is widely planted around the world and produces dry wines with high levels of tannins and acidity.
They can range between medium and full-bodied, and have aromas and flavors of black fruits (blackcurrant, black cherry) and herbaceous notes (green bell pepper, mint).
The wines are often matured in oak, which adds flavors of cedar and vanilla.
Due to its high levels of tannins, Cabernet Sauvignon is often blended with other grape varieties, such as Merlot in Bordeaux, which adds softness and body to the blend.
It is also grown widely in California, Australia, Chile and South Africa. In Australia, it is sometimes blended with Shiraz, which adds aromas of spice.
Merlot
Merlot makes wines that are generally dry and full-bodied with medium acidity and tannins.
Merlot wines can have flavors ranging from red fruits (strawberry, plum) to black fruits (blackberry, black cherry).
They are often matured in oak, giving aromas of vanilla.
Merlot is widely grown in a number of places, such as Chile and California to produce soft, fruity wines.
It is also commonly blended with Cabernet Sauvignon, which adds tannin and acidity to the blend.
Bordeaux is the most famous region for Merlot-Cabernet Sauvignon blends, but this blend is now common in many other places.
Pinot Noir
Wines made from Pinot Noir tend to be dry and light-bodied, with low tannin levels and high acidity.
They have flavors of red fruit (strawberry, red cherry, raspberry) and are often matured in oak, which can give vanilla and clove aromas.
Pinot Noir is the grape used for red Burgundy and it is the principal black grape in New Zealand.
When producing red wines Pinot Noir is not usually blended with any other grape varieties.
Pinot Noir can also be used in the making of Champagne, where it is often blended with Chardonnay.
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Pinot Noir
Wines made from Pinot Noir tend to be dry and light-bodied, with low tannin levels and high acidity.
They have flavors of red fruit (strawberry, red cherry, raspberry) and are often matured in oak, which can give vanilla and clove aromas.
Pinot Noir is the grape used for red Burgundy and it is the principal black grape in New Zealand.
When producing red wines Pinot Noir is not usually blended with any other grape varieties.
Pinot Noir can also be used in the making of Champagne, where it is often blended with Chardonnay.
Syrah / Shiraz
This grape variety is known as Syrah in France and Shiraz in Australia.
It produces dry wines that are medium- to full-bodied, with high tannins and medium acidity.
Typical flavors are of black fruits (blackberry, black cherry), with spice (black pepper, licorice).
Many are matured in oak to give flavors of vanilla or coconut to the wine.
The Northern Rhône in France can produce wines that are medium-bodied with fresh black fruit (blackberry) and pepper aromas.
In comparison, warm regions in Australia can produce full-bodied Shiraz wines with jammy black fruit (black cherry) and licorice flavors.
