Choosing the right wine for your particular tastes can be a confusing process. Having a basic understanding of the differences between wine varietals can help to move you in the right direction. |
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| CHARDONNAY Flavors: Note: Chardonnay is so varied that flavors here are described by region
Regions of Note: Planted globally; best results in Australia, California, France, Italy, South Africa, New Zealand |
CABERNET SAUVIGNON Flavors: Black currant, blackberry, black cherry, bell pepper, green olive, green peppercorn Features: Medium- to full-bodied; dependable grape for aging; grape has thick and tough skin; typically tannic. Regions of Note: Planted globally; best in Bordeaux (Medoc), California (Napa, Sonoma & Paso Robles) and Washington State (Walla Walla) |
| BARBERA Flavors: Red fruit, currants, blackberry Features: Naturally high in acid; smoky/toasty notes through barrel aging Regions of Note: Italy (Piedmont, Lombardy, Sardinia), also grown in Slovenia & California |
GEWÜRZTRAMINER Flavors: Peach, mango, lychee, rose petal, honeysuckle Features: Fragile grape; thick, tough skins; low acidity; heavy, oily texture Regions of Note: France (Alsace), Germany, Washington State, California |
| RIESLING Flavors: Apple, peach, apricot, rose petal, violet, minerals, flint Features: Range is immense; steely, dry (Kabinett) to intensely sweet (Trockenbeerenauslese); cultivated in Germany since 1400; Riesling wines are well-suited to the coldest wine growing climates; low alcohol; powerful aroma Regions of Note: Germany, France (Alsace), Oregon, California, Washington State, Australia, New Zealand |
MERLOT Flavors: Currant, black cherry, plum, violets, clove, bell pepper, green olive Features: Ripens fairly early; lower in tannins and higher in sugar than Cabernet Sauvignon; medium- to full-bodies; round, rich & fruity; most widely planted grape in Bordeaux; best quality Merlots grown in rock and clay based soils providing earthiness to the wine Regions of Note: grown worldwide; famous in Bordeaux (St. Emilion & Pomerol), California |
| PINOT NOIR Flavors: Cherry, strawberry, raspberry, violet, rose petal, black olive, rosemary, cinnamon Features: Low in acidity and tannins; high in alcohol; light to medium-full body Regions of Note: France (Burgundy), Oregon, California, Germany (called Spätburgunder) |
MALBEC Flavors: Plum, blackberry, cassis Features: Dense, rustic, structured wines; major red varietal in Argentina Regions of Note: Argentina, France (Cahors & Bordeaux), Oregon, Washington State, California |
| SANGIOVESE Flavors: Strawberry, blueberry, plum, cherry, violet, cinnamon, clove, thyme Features: Late ripening grape; has a thin skin; high natural acidity; light to medium body Regions of Note: #1 varietal in Italy (Tuscany/Chianti), California, Washington State |
SAUVIGNON BLANC Flavors: Ranging from herbaceous (grass, lemongrass, gooseberries); vegetal (bell pepper, green olive, asparagus); fruity (grapefruit, lime, citrus, lemon, melon) Features: Wide range of dry-style (Loire Valley) to very sweet dessert-style (Sauternes) wines Regions of Note: France, California, Washington State, New Zealand, South Africa, Chile, Argentina |
| SYRAH / SHIRAZ Flavors: Black currant, blackberry, black pepper, licorice, clove, thyme, sandalwood, cedar Features: Dark berry with a thick skin; needs a lot of heat; Syrah forms intense, rich, spicy wines Regions of Note: Syrah in France (primarily Côtes du Rhône, Côte Rotie & Hermitage), California, Washington State; Shiraz in Australia and South Africa |
ZINFANDEL Flavors: Raspberry, blackberry, boysenberry, cranberry, black cherry, licorice, cinnamon, black pepper Features: Full-bodied; highly concentrated, age worthy wines; Zinfandel is a clone of the Croatian variety Crljenak, coming to the U.S. in 1820; best when drunk within 3 to 5 years Regions of Note: California, Washington State |