Wine Grape Varieties
Sort of in alphabetical order.....
Albariño
Albariño is a crisp and mouth-watering white wine which originates in Spain and continues to be mainly produced there.
Description:
Albariño is a fruity and aromatic wine which is light in body, highly refreshing and food friendly. You can expect aromas and flavours of citrus such as lemons, limes and grapefruit, orchard and stone fruit, floral and a minerality and saltiness which naturally cleanses the palette. It is most popular as a light and refreshing wine but can also be made into a full-bodied intense wine depending upon the winemaking techniques. Richer expressions of this wine have flavours and aromas of ripe orchard fruit, tropical fruit and herbal notes.
Food Pairing:
Albariño pairs best with milder cuisines and is a natural and complementary pairing with Spanish cuisines such as seafood Paella, ceviche, crab, shrimp, white fish or chicken. It also pairs well with mild vegetarian fare.
Albariño is best served well chilled and is a “drink now” kind of wine!
Blaufränkisch
Blaufränkisch, also known as Lemberger, is a red grape variety widely grown in Hungary, Austria, and Germany. It has several other names but usually goes by “Blaufränkisch” in Canada and the US.
Description:
Blaufränkisch can be a light and fruity wine like Pinot Noir or Gamay or rich and spicy like a Syrah or Zweigelt. Expect flavours and aromas of blackberry, black cherry, spice, herbs, pepper, and chocolate. It is a deep garnet colour, with medium tannins and body and good acidity.
Food Pairing:
This wine pairs well with foods from its traditional regional origins such as schnitzel, borscht, sausages, dumplings, or spaetzle.
Cabernet Franc
Cabernet Franc is an especially important grape originating in France and is a parent to Cabernet Sauvignon, Merlot and Carménère. Cabernet Franc is most often blended with Merlot and Cabernet Sauvignon in red Bordeaux wines and is often produced as a single-varietal or Icewine in Canada and the US. Some of the most delicious and expensive wines in the world have Cabernet Franc as a blending partner.
Description:
Cabernet Franc has flavours and aromas of raspberries, strawberries, blackcurrants, graphite, floral, and liquorice, and vegetal notes of green bell pepper, tobacco leaf or dried herbs. This grape variety produces a rich, medium-bodied red wine with soft tannins and medium acidity.
Food Pairing:
Cabernet Franc pairs well with roasted meats and foods with tomato-based sauces or herbaceous foods such as lasagne, pesto linguine, pizza, roast chicken, lamb and Greek dishes. Cab Franc also loves green vegetables, roasted or otherwise and foods with umami (savoury) flavours such as tomatoes, olives, peppers and mushrooms.
Cabernet Sauvignon
Cabernet Sauvignon is a crossing between Cabernet Franc (black grape) and Sauvignon Blanc (white grape) and has been around since the 17th century. It is the most popular red wine in the world and is grown in almost every wine-producing country, although it is most notably from Bordeaux, France.
Description:
Cabernet Sauvignon is a rich, dense, full-bodied, and highly tannic red wine with flavours and aromas of black fruit, like berries, cherries, plums, and herbs and/or herbal notes such as mint, bay leaf, bell peppers or peppercorns. The wine-making process and ageing techniques (oak barrels) often bring flavours and aromas of cedar, baking spice, chocolate, or tobacco to this wine.
Cabernet Sauvignon can easily age from 5 to 25 years and even longer in the right conditions, however, most are consumed within the first 5 years of their release.
Food Pairing:
This wine pairs well with hearty meats such as steaks, burgers, beef short ribs, lamb and other hearty grilled foods
Carménère
Carménère is a grape variety that originated in Bordeaux, France and is related to the Cabernet Sauvignon grape. It is now rarely found in France as it was wiped out by the phylloxera plague in the mid-1800s which killed most of Europe’s vineyards. Carménère has since found its forever home (hopefully) and is thriving in Chile, although you can find some smaller plantings in other countries.
Description:
Carménère has a deep crimson colour and is an excellent blending partner with other grape varieties, but you can also buy it as a pure varietal. It has flavours and aromas of red berries, plums and cherries, as well as some herbal, herbaceous, spicy, earthy, and smoky notes and produces a medium-bodied to full-bodied wine with soft tannins.
Food Pairing:
Carménère pairs well with meats such as steaks, lamb shank, ribs or Osso Bucco. Foods that have a lot of herbs in their rubs or sauces also pair very well with Carménère, such as herb-crusted tuna, chimichurri sauce-based foods, and roasted or grilled vegetables. Many Mexican foods also pair well with Carménère, because of its spicy and peppery flavours.
Carignan
Carignan (pronounced “care-in-yen”) is a high-producing, hearty, drought-resistant red/black grape variety that originated in Spain but is produced mainly in Southern France. It is often used as a blending partner and brings a nice dark hue to the wines. It has several other names such as Mazuelo, Bovale Grande, Cariñena, Carinyena, Samsó, Carignane and Carignano, but is most often referred to as Carignan.
Description:
Carignan has flavours and aromas of red cherries, raspberries, cranberries, baking spices, pepper, and cured meats. More recently, mutations to this grape variety have produced white (blanc) and grey (gris) Carignan grapes, however, these are rare and small plantings of these mutations can be found in Southern France.
Food Pairing:
Smoked turkey, roasted duck, pork, beef brisket or spicy meatballs. It also pairs with rich dishes that have sweet spices like tagine, African stews, pastrami or Montreal smoked meat.
Champagne
Coming soon.
Chenin Blanc
Chenin Blanc is made in several styles from still and dry, light to full-bodied to sparkling and sweet dessert wines. The best expressions of Chenin Blanc are from France--- Vouvray, Anjou, Savennières and Crémant de Loire.
Chenin Blanc is a very old grape variety going back to the 9th Century in France and was the most widely planted white grape in California before the vast Chardonnay plantings in the 1970s. Most of the world’s Chenin Blanc (also called “Steen”) is now grown in South Africa although many other countries also grow Chenin Blanc.
Description:
The flavours and aromas of Chenin Blanc are quince (what does quince taste like? = apples and pears and citrus), ginger, herbs, chamomile, and honey. It is very high in acidity, light-bodied and refreshing in still, dry wines. Flavours vary depending on style, but you can pretty much guarantee that you will get citrus and herbs flavours and aromas in any style.
Chenin Blanc is a great food wine and is very versatile and easy to drink.
Food Pairing:
Asian dishes, roast ham or pork, shrimp, fish and chips, and salads. Oaked Chenin Blanc pairs well with lighter meats and fish with cream-based sauces.
Chardonnay
Chardonnay is the most popular white wine in the world, and this is likely because it’s grown in pretty much every wine-producing country in the world due to its heartiness, versatility, and adaptability to every climate.
Chardonnay originated in the Burgundy region of France where some of the best Chardonnays are found.
Chardonnay can be produced in a variety of styles from sparkling, to light, with high to medium levels of acidity, unoaked or medium-to-full-bodied, buttery, and oaky. The type of Chardonnay depends upon the climate and wine-making techniques used. Whatever style you prefer, the best Chardonnays are well-balanced with complex flavours and aromas and are one of the few white wines that can mature and improve in the bottle.
Description:
In the cooler climates, Chardonnay will have flavours and aromas of citrus, apples, and stone fruit, with minerality and high acidity while in the hotter climates, you will get flavours and aromas of lemon curd and pineapple, medium-to-full body, and medium levels of acidity.
A wine-making technique used often on Chardonnay is malolactic fermentation and this technique will create buttery or creamy textures in the wine. Ageing Chardonnay in new oak barrels will bring out flavours and aromas of vanilla, coconut, baking spice, and butterscotch. Sometimes Chardonnay will be allowed to sit for some time on its lees (post-fermentation yeast cells) which will bring out flavours and aromas of biscuit, brioche, or toast.
Chardonnay is best served chilled, but not too chilled, about 10 – 12 Celsius in an aroma collector glass (Burgundy glass) with a large bowl base and tapers to the top, gathering the beautiful aromas of the Chardonnay and directing them up to your nose.
If you prefer a lighter Chardonnay with high acidity, stick with cooler climate countries such as France, Canada, or New Zealand. If you enjoy a medium-to-full-bodied Chardonnay with tropical fruit notes, look for a hotter climate Chardonnay such as the US – specifically Oregon, Napa Valley, or Carneros, California. The hot climate of wine-producing regions of Australia such as Murray Darling, Riverland, or Riverina produces some delicious full-bodied Chardonnays as does the hot Umbria region of Italy. Check out the names of the Chardonnay and/or the descriptions on the label, which often gives you a description hinting at what you can expect from that Chardonnay.
Food Pairing:
Chardonnay pairs well with foods that are buttery, cheesy or creamy such as Mac and Cheese, Fettucine Alfredo, seafood dishes, puttanesca, butter chicken, and a variety of cheeses. The lighter-bodied Chardonnays pair well with ceviche, sushi and sashimi, as well as tempura and fish and chips.
Tannat
Tannat: A Healthier Red Wine
Tannat is a black wine grape that is high in antioxidants, making it a healthier choice of wine.
The Tannat grape originated in southwest France and made its way to Uruguay in the 19th century where it continues to thrive, becoming Uruguay’s national grape. It is also grown in many other regions of the world.
Tannat wines produced in France differ from the Tannat wines produced in Uruguay. The French Tannat tends to be highly tannic and is often blended with other wines to counterbalance its tannins. The Tannat wines produced in Uruguay tend to be lower in tannin, making them softer and lighter.
Tannat has flavours and aromas of blackberry, black currant, black cherry, plum, raspberry, sweet spice, leather, chocolate, wood, and smoke. These wines are deep in colour and are medium- to full-bodied, with powerful tannins, low acidity and medium to high alcohol levels.
If you are looking for an affordable and healthy red wine with much to offer, try Tannat today!
Tempranillo
The Early Red Grape
Tempranillo is Spain’s top red wine grape variety, also grown worldwide. The most notable of these wines are from the Rioja and Ribera del Duero regions. Tempranillo is known to ripen earlier than most red grape varieties; hence, its root name which means “early” in Spanish.
Tempranillo has flavours and aromas of cherry, fig, blackberry, roasted tomato, cedar, tobacco, and herbs such as dill or bay leaf. Tempranillo is often described as savoury and complex yet balanced with a medium to full body, medium acidity, medium to high tannins, and alcohol.
Tempranillo wines pair well with tapas, paella, and other Spanish fare.
Recommendations:
Torres “Celeste” Crianza; a full-bodied and fresh Tempranillo with some aging (minimum 24 months), reasonably priced, and always tasty.
Complex and maximum aged 'Tradicion H' Gran Reserva Tempranillo Gran Reserva; this is a stand-out wine I highly recommend.
I recently tasted two delightful British Columbia Tempranillos, which I also recommend:
Stag’s Hollow, 2020 and Moon Curser, 2021.
Decanter World Wine Awards just published its Best in Show Tempranillos: The two wines that won the top spot are Bodegas Ysios, Finca Lagunazuri 2018 and Ramon Bilbao, Lalomba Finca Ladero 2018. If you want to check out the other DWWA winners, visit www.decanter.com.
Xinomavro
Greece’s Highest Quality and Celebrated Red Wine
Xinomavro (pronounced “ksi-no-mav-aro”) is native to Greece and produces rich, high-quality red wines and vibrant and flavourful rosé wines.
Xinomavro has rich flavours and aromas of berries, plums, and cherries with earthy notes of mushroom and truffle, liquorice, sweet spice, leather, and tobacco. It is high in tannins and acidity and has a medium-to-full body.
Xinomavro is often compared to the Italian Nebbiolo grape (Barolo) but is a fraction of the price.
Xinomavro pairs well with roast lamb, roasted game meat, grilled tuna or swordfish, hamburgers, sausages, and mushroom risotto.
Recommendations:
Kir-Yianni Kali Riza Xinomavro – 90 Points, International Wine & Spirits Competition
Mikro Ktima Titos Xinomavro 2019 - 96 Points, Decanter
Oenops Xinomavro 2020, - 91 Points, Decanter
Tsantali 1/3000 Limited Selection Xinomavro Rosé 2021 – 90 Points, Decanter
Alpha Estate Single Vineyard Hedgehog Rosé 2021 – 90 Points, Decanter
Zinfandel
A Popular US Wine with Croatian Roots
Zinfandel is a red grape variety that can be made in a range of styles. It is called Zinfandel in the US and is equivalent to the Primitivo (Italy) grape variety and its origins are traced back to ancient Croatia.
Zinfandel grapes produce dry, rich, bold, jammy fruit red wines, but they are also used to produce dry to semi-sweet rosé wines called White Zinfandel, often called “blush.” White Zinfandel is quite different from the dry, bold red wines produced from this grape, which is extremely popular in the US. White Zinfandel is light and refreshing and has flavours and aromas of red berries, citrus, peach, melon, cloves, and nutmeg and can be off-dry or sweet.
With dry red Zinfandel/Primitivo you can expect flavours and aromas of red and black jammy fruit and sweet spices such as cinnamon, anise or liquorice. This wine tends to be fruity, full-bodied, high in alcohol and tannins.
Zinfandel/Primitivo pairs well with barbequed meats such as ribs, lamb, ribeye steaks, hamburgers, and roast pork. It also pairs well with Italian dishes such as lasagne or pasta with ragu and is complementary with hearty dishes such as Moroccan tagines or Mexican mole sauces.
Merlot
The Versatile and Tasty Workhorse Grape
Merlot is immensely popular and grown worldwide, producing delicious, versatile wines. It is a popular blending partner with other red/black grape varieties such as Cabernet Sauvignon, Cabernet Franc, and Syrah, although you can also buy it as a pure varietal.
Merlot has flavours and aromas of cherry, plum, red, black dark berries, chocolate, herbal notes like mint or bay leaf, vanilla, leather, and cedar.
Merlot is a food-friendly wine because it is medium to full-bodied, with smooth tannins, medium acidity, and alcohol. It is often blended with more tannic red wines to soften the astringent tannic wines and give them a lovely dark hue.
Some of the best Merlot wines are found in blends, such as Bordeaux; many excellent pure varietal award-winning Merlots are available.
Here are some Canadian award-winning Merlots:
Blasted Church 2019 Merlot (Okanagan Valley, B.C.)
Bordertown 2019 Merlot (Okanagan Valley, B.C.)
Chronos 2020 Merlot (Okanagan, B.C.)
Jackson-Triggs Niagara 2020 Grand Reserve Merlot (Niagara Peninsula, Ontario)
Stonebridge 2020 Reserve Merlot Four Mile Creek (Niagara Peninsula, Ontario)
Check out many more award-winning Merlots in Canada here: https://www.winealign.com/awards/2023/07/25/2023-nwac-merlot#Winners
Gamay/Beaujolais
Beaujolais is a wine made from the Gamay grape variety in the Beaujolais region of France. Gamay prefers cooler climates and produces a light-bodied red wine with flavours and aromas of raspberry, cranberry, cherry, minerality, and floral notes.
Beaujolais Nouveau Day
On the third Thursday of every November, the producers of Beaujolais wines send out young bottles of Beaujolais from the most recent harvest. These bottles of Beaujolais have been fermented for only about 6 to 8 weeks and are released globally to prepare us for the coming Beaujolais and mark and celebrate the end of the harvest.
The process used to make Beaujolais is called carbonic maceration, which makes the wines fruitier and brings out flavours and aromas of banana, sweet spice, cotton candy and bubble gum.
Check out the youngest wine made and celebrate the end of the harvest with a Beaujolais Nouveau.
A couple of recommendations are:
Jean-Baptiste Duperray Vieilles Vignes Beaujolais Nouveau, approx. $22
Georges Duboeuf Beaujolais Nouveau, approx. $16
If you prefer a Beaujolais which is not nouveau and has more complexity and less candied flavours and aromas, check out Beaujolais Villages wines or Beaujolais cru wines from Morgon, Fleurie, Brouilly, Juliénas, Chenas, Moulin-à-Vent AOC, Chiroubles, Régnié, Cote de Brouilly or Saint-Amour.