|
Cabernet Sauvignon
|
Bordeaux
(usually reliable)
|
Grape is small, very dark blue, forms tight clusters
Very good aging potential (high ratio skin to juice)
Deep color
High viscosity, full body
Very dry (low sweetness)
Blackcurrant, herbaceous flavor
Low acidity
High tannin
|
|
Merlot
|
Bordeaux
St. Emilion
Pamerol
|
Softer than Cabernet
Low tannin
Low acidity
|
|
Pinot Noir
|
Burgundy
(very variable)
|
Ready long before Cabernet (low tannin)
Pale color
Low viscosity
Raspberries, vegetables flavors
Sweet
Marked acidity
Low tannin
Light body
|
Gamay
(France)
|
Beaujolais |
High in refreshing acidity
Lightweight (mostly)
Fresh and fruity
Rarely suitable for aging
Rarely planted outside France
|
Syrah
(or Shiraz)
|
Black pepper, sweet and chocolaty
Full bodied
Viscous
Fairly tannic
|
Sangiovese
(Italy)
|
Brunello di Montalcino (the most expansive)
Vino Nobile di Montepulciano
Chianti Classico
Sangiovese di Romania
(should be drunk young)
|
Pale wines in Chianti region
marked acidity
|
Nebbiolo
(Italy)
|
Thick skinned, very tannic, dark colored
Very dry
Full bodied
|
Zinfandel
(California)
|
Best within 5 to 8 years
Can reach extremely high sugar levels
|
