| Barbera
Semi-classic
grape commonly grown in the Piedmont region and
most of northern Italy; was probably imported
into the U.S.A. late in the 19th century. Usually
produces an intense red wine with deep color,
low tannins and high acid and is used in California
to provide "backbone" for so-called
"jug" wines. Plantings in North America
are mostly confined to the warm western coastal
regions.
Brunello
The
Sangiovese Grosso
clone
Brunello
isolated in the mid 19th century in Montclair,
Tuscany. Variety is used for the dark red, traditionally
powerful and slow-maturing "Brunello di Montalcino"
wine. If you like a darker wine, we suggest you
blend with Petite Sirah or Syrah. Longer aging
produces a much softer & smoother wine. A
good choice as a Reserve Wine.
Cabernet
Franc
Bordeaux wines commonly
contain a blend of both Cabernet varietals wines
as well as Merlot, a practice increasingly being
followed in California and elsewhere. Wine from
these grapes can be fermented to many varietals
styles, drunk young or aged, having a deep purple
color and herbaceous aroma when young. As with
Cabernet Sauvignon, growth in North American is
mainly confined to the cooler coastal regions;
the U.S. Northeast and the Pacific Northwest proving
to have hospitable climates. New Zealand has also
shown itself to be a potential good home.
Cabernet Sauvignon
A
"noble" grape famous as one of the main
varieties, along with Merlot, Cabernet Franc and
others used to create the magnificent French Bordeaux
region blended red wines. This varietal grape
produces a dry red wine. Aromas and flavors include:
Black-currant, blackberry, mint (etc).
Merlot
Classic
grape widely grown in the Bordeaux region of France
and elsewhere. The red wine bears a resemblance
to Cabernet Sauvignon wine, with which it is sometimes
blended, but is usually not so intense, with softer
tannins.
Petite Sirah
They
produce dark red, tannic wines in the warmer regions
of California, used mainly as backbone for Central
Valley "jug" wines. In the cooler northern
regions, where many very old vines still exist,
it is often made into a robust, balanced red wine
of considerable popularity.
Pinot
Noir
The
premier grape "cépage" of the Burgundy
region of France, producing a red wine that is
lighter in color than the Bordeaux reds (such
as the Cabernet's or Merlot). Cherished aromas
and flavors often detected in varietal wines include
cherry, mint, raspberry, truffles and the ubiquitous
gamey odor in new wines often referred to as "animalé"
by the French winemaker.
Ruby
Cabernet
Red-wine
grape cross originating from
Carignan
and
Cabernet Sauvignon
parentage. Bred for use in the hot San Joaquin
Valley region of California. Produces a dry, deep
red fruity table wine that is perfect for meals
with red meat.
Sangiovese
Used
to produce the Chianti and other Tuscan red wines.
Produces medium-bodied reds with rich cherry or
plum like flavors and aromas. The California grape
has been lighter in color and harder to make.
We suggest t blending with Zinfandel or Cabernet.
Syrah
A
grape variety associated with the Rhone Valley
region of France, makes full-bodied tannin red
wine. Make it straight or use it in a blend.
Old Vine Zinfandel
50
year old vines, grown in California and used to
produce robust red wine as well as very popular
"blush wines" called "white Zinfandel".
Zinfandel is noted for the fruit-laden, berry-like
aroma and prickly taste characteristics in its
red version and pleasant strawberry reminders
when made into a "blush" wine.
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