Red Grape Profiles Flashcards
Cabernet franc:
Aromas of red and black fruist with juicy flavors of raspberry, loganberry, blackcurrant, cherry, cedar and bell pepper. Often displays herbaceous qualities and mineral notes.
Body: Light to medium
Tannin: Low
Acidity: High
Age: Drink within a few years of release but the finest wines age very well.
Barbera:
Refreshingly fruity with aromas of red and black fruits followed by flavors of plum, cherry and blackberry.
Body: Light to medium (can be full)
Tannin: Low
Acidity: High
Age: Drink while young and fruity but more serious wines age well.
Cabernet Sauvignon (Cool climate):
Aromas and flavors of blackcurrant, black cherry and blackberry as well as vegetal notes of green bell pepper and mint together with vanilla and spice from oak.
Body: Medium to full
Tannin: High
Acidity: Medium to high
Age: Most are made to be consumed within a few years of release, but higher quality wines need several years to soften their tannic structure and develop their full flavour profile.
Cabernet Sauvignon (Warm climate):
Intense black cherry and blackcurrant flavors accompanied by cassis and licorice. Oak aging adds additional vanilla, cedar, coconut and spicy notes.
Body: Full
Tannin: High
Acidity: Medium
Age: Most should be drunk within two or three years of the vintage, but the best wines will continue to improve for another five or ten years.
Cabernet/Merlot blends:
Aromas of black and red fruits infused with vegetal bell pepper and oak fragrances. A broad range of flavors such as blackcurrant, blackberry, black cherry, plum and red berries can combine with cedar, coconut, tobacco and vanilla.
Body: Medium to full
Tannin: Medium to high
Acidity: Medium to high
Age: Simpler wines are best consumed within a few years, but higher quality wines need time to age and develop.
Other: The character and structure of the wine will vary depending on which grape variety is dominant in the blend.
Carmenere:
A velvet texture accompanied by black fruit flavors of blackberry, black cherry and plum, with spicy notes of clove and black pepper giving it a savory character.
Body: Medium to full
Tannin: High
Acidity: Low
Age: Most should be enjoyed within a few years but the better wines age well gaining complexity.
Cinsault:
Fruit forward and lively with pronounced aromas of red fruits followed by flavors of strawberry, raspberry, morello cherry and pomegranate as well as a white pepper spiciness and a savory quality. Cinsault is almost always confined to a supporting role in blends.
Body: Light to medium (can be full with low yield / old vines)
Tannin: Low
Acidity: High
Age: Most blended wines, and the rarer varietals, should be enjoyed within a few years of release.
Aka: Known as Ottavianello in Italy, occasionally as Blue Imperial in Australia and was traditionally called Hermitage in South Africa.
Gamay:
Aromas of red fruit, banana and a hint of spice give way to prominent flavors of cherry, raspberry and strawberry.
Body: Light to medium
Tannin: Low
Acidity: Medium to high
Age: Most should be drunk while young and fruity but the best wines can improve with age.
Grenache:
A distinct white pepper aroma with red fruit flavors of strawberry and raspberry accompanied by spicy notes of clove and licorice, while oak adds vanilla and toast. The best wines can develop complex flavors of blackcurrants, black olives, coffee, leather and tar.
Body: Medium to full
Tannin: Low to medium (can be high, depending on the blend)
Acidity: Low to medium
Age: The majority are made to be drunk young but the best wines, such as those from Châteauneuf-du-Pape and Priorat, age well.
Aka: Also known as Garnacha in Spain and Cannonau in Sardina.
Malbec:
A violet bouquet with dark fruit flavors of blackberry, cherry and plum accompanied by notes of spice and tobacco.
Body: Full
Tannin: Medium to high
Acidity: Low
Age: Most should be enjoyed within a few years, but the better wines age well gaining complexity.
Aka: Also known as Auxerrois and Cot.
Merlot:
A soft, silky texture with flavors of strawberry, raspberry and plum accompanied by some vegetal notes in cooler climates which change to blackberry and black cherry with additional chocolate and fruitcake flavors in hotter climates.
Body: Medium to full
Tannin: Low to medium
Acidity: Low to medium
Age: Most should be drunk young as only the finest wines need time to develop.
Mourvèdre:
A ‘meaty’ and savory aroma when young, with red fruit and blackberry flavors accompanied by pronounced spicy, herbal and earthy notes. With age develops more complex flavors of leather, mushroom and truffles along with notes of black pepper, cinnamon and licorice, as well as coffee and chocolate.
Body: Full
Tannin: High
Acidity: Medium to high
Age: Most should be drunk within a few years of release, but those from Bandol in France need several years to soften their tannic structure.
Aka: Also known as Monastrell and Mataro.
Nebbiolo:
Aromas of cherry and violets are followed by red fruit flavors of strawberries, plums and red cherries. As it matures it develops a classic aroma of ‘tar and roses’ with notes of herbs, leather, wood smoke, mushrooms and truffles.
Body: Medium to full
Tannin: High
Acidity: High
Age: Modern Barolo (aged in new oak barriques) can be drunk within three to four years but the finest wines, and those made in the traditional manner (aged in large old oak casks), need several years to develop and mature. Generally, Barbaresco requires less aging than Barolo.
Petit Verdot:
Dense and powerful with aromas of violets, dark fruits, black pepper and vanilla followed by flavors of blackberry, cherry, plum, cassis and dark chocolate, as well as strong spicy notes. Additional smoky aromas develop with age, along with hints of clove, licorice and tobacco.
Body: Full
Tannin: High
Acidity: Medium to high
Age: Best within two to five years of the vintage but the finest wines can improve for ten years or more.
Other: Varietal examples are generally high in alcohol.
Petite Syrah:
Powerful and intense with dense blackberry and plum fruit and a savory, peppery edge along with smoky notes.
Body: Full
Tannin: High
Acidity: Medium to high
Age: Require a few years to soften their structure. The best wines have good aging potential and can continue to develop for a decade or more.
Aka: Also known as Durif.
