The 8 major types of red wines - French Scout Syrah, cabernet, zinfandel are red grape varieties . This page describes wine styles by variety and production area. If only one (merlot, cabernet sauvignon) is mentioned on the label, then the wine is called varietal and is named after the grape with a capital initial (Merlot, Cabernet Sauvignon). Varietal wines primarily show the fruit: how the wine tastes much depends on the grape variety. Syrah (or Shiraz) (Sah-ra or Shi-raz) Syrah and shiraz are two names for the same variety. Europe vintners only use the name syrah. Food pairings: meat (steak, beef, wild game, stews, etc.) Districts: syrah excels in California, in Australia, and in France’s Rhone Valley. Typical taste in varietal wine: aromas and flavors of wild black fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins .

Toffee notes if present come not from the fruit but from the wine having rested in oak barrels. The shiraz variety gives hearty, spicy reds. While shiraz is used to produce many average wines it can produce some of the world’s finest, deepest, and darkest reds with intense flavors and excellent longevity. You’ll discover Syrahs of value and elegance by reading my reviews of French wines . Merlot (Mare-lo) Easy to drink. The softness of Merlot has made it an "introducing" wine for new red-wine drinkers. Food pairings: any will do. Districts: a key player in the Bordeaux blend , merlot is now also grown in Italy, Romania, California, Washington State, Chile, Australia, etc. It is the fourth wine grape variety in terms of coverage worldwide (after sultanine blanche, airen blanc, and grenache noir). Typical taste in varietal wine: typical scents include blackcherry, plums and herbal flavors. The texture is round but a middle palate gap is common. The Merlot type of wine is less tannic (rough) than Cabernet Sauvignon.

Cabernet sauvignon (Ca-burr-nay so-veen-yaw) Widely accepted as one of the world’s best varieties. Cabernet sauvignon is often blended with cabernet franc and merlot . It usually undergoes oak treatment. Food pairings: best with simply prepared red meat. Districts: cabernet sauvignon is planted wherever red wine grapes grow except in the Northern fringes such as Germany. It is part of the great red Médoc wines of France, and among the finest reds in Australia, California and Chile. Typical taste in varietal wine: full-bodied, but firm and gripping when young. With age, polyphenols polymerize: the grip fades away. The rich currant qualities of the Cabernet Sauvignon wine change to that of pencil box. Bell pepper notes remain. Another article deals with the health benefits of polyphenols . Vanilla notes if present come not from the fruit but from the oak treatment. They increase review ratings but may overwhelm the varietal taste . (San-gee-oh-ve-zee) Food pairings: a good choice for Italian and other Mediterranean-style cuisines.

Districts: sangiovese produces the Chiantis of Italy’s Tuscany region and, of late, good wines from California. Typical taste in varietal wine: the primary style is medium-bodied with fresh berry and plum flavors. (Bar-bear-a) Not as popular as Merlot but with similar attributes. Food pairings: barbera wines are versatile: they match many dishes, including tomato sauces. Districts: another classic red of Italian origin. Widespread in California. Typical taste in varietal wine: juicy black cherry and plum fruit, a silky texture and excellent acidity. You may wish to read tasting notes of Barberas at La Spinetta . Shiraz Wine Information Shiraz Shiraz Wine Shiraz is the name given to the dark-skinned Syrah grape when grown in Australia and selected pockets of the New World . Though genetically identical, the stylistic differences between Shiraz and Syrah are pronounced enough to consider them distinct varieties. Shiraz is so important to Australian viticulture that it is the most planted grape variety in the majority of Australian vineyards and has become virtually synonymous with the country's wine regions, and in particular the Barossa Valley .

The term Shiraz has its roots in the New World, although there is no one story about how it came to be named this. The prevailing style of Shiraz winemaking reflects its New World roots, though, tending toward bright fruit flavors – most frequently blueberries, blackcurrants and black cherries. Secondary notes of chocolate lend themselves well to the full-bodied texture of these wines, often accented by pepper and spicy inflections. Shiraz Grapes During the 1990s and early 2000s a lot of Australian Shiraz was characterized by highly extracted, super-ripe wines that, for better or worse, caught the attention of wine critics around the world. Some responded well to the style, championing the rich and bold flavors, while others lambasted the wines' lack of subtlety. Regardless of the divided critics, consumer enthusiasm for Australian Shiraz flourished during this period and countless expressions of the style were exported around the world. At the dawn of the 21st Century there was a tangible shift in the way a lot of Australian Shiraz was made, with cool-climate styles coming into their own and complexity gaining ground over sheer power.

A new generation of wines began to emerge, working towards the elegantly spicy styles of the northern Rhone . As with Syrah in the Rhone, Australian Shiraz is often blended with Grenache and Mourvedre , creating what has become widely known as GSM . The dark chocolate and cassis of Shiraz, coupled with the plummy richness of Grenache and the earthy, gamey strength of Mourvedre makes for a rich, opulent style often greater than the sum of its parts. One uniquely Australian application of Shiraz is to blend it with Cabernet Sauvignon . This was a previously unheard-of tradition in the Old World, but the Cabernet – Shiraz blend has become so popular that it now represents a sizable proportion of Australian red wine blends. The other major Shiraz blend emulates the idiosyncratic wines of Cote Rotie by adding a small proportion of Viognier to the wine. Australian Shiraz – Viognier wines have forged a formidable reputation on the international stage; some of the best examples can fetch three-figure prices. The name Shiraz has become so widely recognized and so highly marketable that it has been used to label Syrah wines in countries other than Australia.

In South Africa, the Shiraz naming convention is commonplace and in the U.S., South America and Israel either Syrah or Shiraz may be used depending on fashion. Even a handful of producers in France's Languedoc-Roussillon have taken to labeling their wines as Shiraz. Synonyms include: Syrah, Hermitage, Scyras. Food matches for Shiraz include: Beef Wellington Lentils with smoked ham hock Last updated 01-Dec-2015 Red Wine Production | Midwest Grape and Wine Industry Institute Midwest Grape and Wine Industry Institute Red Wine Production by Dr. Murli Dharmadhikari The basic procedure of red wine production is outlined in the diagram. An important point in making red wine is that the fermenting must consists of juice skins and seeds. As a result, the composition of red wine is determined by the constituents extracted from skins and seeds in addition to those present in the juice. Red Wine Styles Red wines are made into a variety of styles. The stylistic differences are based on differences in wine characteristics such as grape variety, color, flavor, body, mouthfeel, and aging potential.

The styles range from simple, fruity, fresh, light colored blushes and rosés to complex, full-bodied, rich and dark red, with long aging potential. Many factors such as a variety, soil, climate, growing conditions, and viticultural practices influence the fruit composition, and therefore, the style of wine that can be produced. In addition to fruit composition, winemaking techniques also play an important role in determining the wine style. Varieties Many varieties are available for red wine production. The wines are usually produced as varietals, or as blends containing several varieties. A list of commonly used red wine varieties is given in Table 1. Table 1. Red wine varieties _______________________________________________________________ Barbera Gamay Varieties from the Vinifera group are most widely used for winemaking. In regions where Vinifera grapes are not grown, French hybrids, Labrusca, and other varieties are often used. Among the Vinifera group, Cabernet Sauvignon alone, or in combination with Merlot and/or Cabernet Franc is used in premium red wine production. Pinot noir, the famous grape of Burgundy, makes excellent red wine.

When grown in other parts of the world, the wine does not always attain the same level of quality as found in Burgundy. Zinfandel, though popular for blush wine, can also make dark, full-bodied, and flavorful red wine. Syrah, the popular grape of Rhône and Australia makes fruity wines with softer tannins. Concord is the leading red wine variety among American grapes. Wines from these grapes have a strong flavor, which is often referred to as a “foxy” aroma. Another American red wine grape, Cynthiana/ Norton, does not have the foxy aroma and can make full-bodied, dark red wines. Among the varieties in the French hybrid category, Baco, Chambourcin, Foch, and Rougeon are commonly used for red wines. These varieties, with proper handling, make good red table wines. Fresh grapes make the best raw material for making red wine. In a situation where fresh grapes are unavailable, frozen grapes or grape concentrate can be used, particularly for making smaller lots of wine. Maturity and Harvest The decision to harvest grapes with certain maturity parameters is guided by many factors. These include wine style, variety, and maturity criteria.

Typically during the course of maturation sugars accumulate, titratable acidity declines, pH rises, color, and phenolic compounds increase and the formation of distinct varietal aroma components occurs. It would be highly desirable to have all these parameters in an ideal balance. However, in practice this can be difficult to achieve since these parameters are influenced by many factors. Generally the fruit is harvested based on sugar (ºBrix), titratable acidity, and pH. It should be noted that for making red wine, following only these harvest criteria is not sufficient. Skin constituents such as color, tannins, and flavor strongly influence red wine character and, therefore, their level should also be evaluated when making harvest decisions. Because the skin is fermented with the juice, the skin condition (freedom from rot) and the proportion of skins to juice (depending on berry size) are also important considerations. Generally, the accumulation of some components such as color and tannin closely follows the accumulation of sugars. But this may not necessarily hold true for the flavor. Aroma development may follow a different pattern. In such a case, sugar measurements to determine harvest may not yield the best result.

A good understanding of the fruit composition and the way it is influenced by factors such as region, climate, variety, and viticultural practices is essential in determining optimum fruit maturity, and the time of harvest. Prefermentation Processing Destem/Crush The most common practice of handling harvested grapes is to separate the berries from the stems. This is achieved by using the machine called a stemmer/crusher. The object of destemming and crushing is to remove the stem and gently break the berry skin. Care is taken to avoid excessive skin maceration and breaking of seeds. The crushed fruit consisting of pulp, skin, and seed, called must, is transferred to a container and about 30 mg/L of free SO2 is added. The purpose of SO2 addition is to prevent the development of unwanted microbes such as indigenous yeast and harmful bacteria. Some winemakers retain a small (15 to 20%) amount of whole berries and also add a fraction of stems to the must. The stem addition is intended to extract extra tannins. In some cases, this can be beneficial; however, the stems can also contribute to harshness and loss of pigments.

Cold Soak In the practice of cold soak or cold maceration, the must is cooled to about 15 to 20 ºC (41 to 68 ºF) to slow down the onset of fermentation by indigenous yeast, and contact between skins and juice is promoted. The purpose of cold soaking is to encourage extraction of pigments and other phenolic compounds from skins in the absence of ethanol. The skins are soaked for one to two days and the must is pumped over or mixed to facilitate the phenolic extraction. The cold maceration is thought to improve color, body, and mouthfeel of the resulting wine. The effectiveness of this approach will depend on variety, fruit composition and the condition of the fruit. Must Adjustment Grapes are generally harvested at 22 to 24 ºBrix for red wine production. Some varieties may not have sufficient amount of sugar at harvest. For these varieties (e.g., Concord), sugar addition to the must would be necessary. Sugar addition can be done to the must at the beginning of fermentation. However, one needs to make an allowance for the volume of seeds and skins when calculating the amount of sugar needed.

To circumvent this problem, some winemakers prefer to add sugar to the fermenting must after pressing and removing seeds and skins. In low sugar, high acid American grapes such as Concord, a sugar syrup in place of dry sugar can be used. This process is also called amelioration. The advantage of this process is that while sugar content increases, the acid level decreases due to dilution. To ensure the quality of the resulting wine, the extent of amelioration within legal limits should be carefully evaluated. Prefermentation Processing Adjusting Acidity Compared to white wines, red wines are produced with lower acidity levels. Generally a titratable acidity in the range of 6.5 to 7.5 g/L and a pH value of 3.4 to 3.6 is preferred. If the grapes are low in acid content (e.g., less than 5 g/L) then the acidity should be raised by tartaric acid addition. It is important to bear in mind that a portion of the tartaric acid added to the must will be lost (by precipitation of potassium bitartrate) following fermentation and cold stabilization.

Allowance for this acid loss should be made when determining the amount of tartaric acid addition. Sometimes red grapes at harvest contain high acid levels (>9 g/L). To produce well balanced wines from these grapes, a reduction in acid level may be desired. To reduce acidity, a winemaker should consider chemical as well as biological (yeast and malolactic fermentation) deacidifications. Must Treatment The issue of SO2 addition needs some consideration. Some winemakers do not add free SO2 to red must prior to fermentation. The rationale is to minimize SO2 levels in wine, facilitate malolactic fermentation, and maybe to achieve flavor complexity by allowing indigenous yeast to participate in alcoholic fermentation. The problem with this approach is that no SO2 addition can leave must unprotected from the activity of undesirable microorganisms such as wild yeast and spoilage-causing bacteria. We recommend the addition of a small amount (20 to 30 mg/L free SO2) of SO2 to the clean must; must with rot will need higher (75 to 100 ppm) doses.

This level (20 to 30 ppm) is sufficiently high to discourage spoilage organisms but not too high to suppress malolactic fermentation, if it is so desired. Pectolytic enzymes have been in use for white wine production. In recent years some commercial enzyme preparations have been made available for red winemaking. These enzymes are designed to promote the release of pigments, tannins, and polysaccharides in the must. For certain styles of wines, use of these enzymes may be beneficial. However, the merits of using these enzymes should be experimentally evaluated. Adequate nutrient level is necessary to ensure sound and complete fermentation. Therefore, addition of diammonium phosphate (DAP), (a nitrogen source) and yeast nutrient containing essential vitamins is recommended. The amount of DAP required will depend on must nitrogen status, yeast strain, and the conditions of fermentation. Generally a DAP addition in the range of 250 to 500 mg/L should be sufficient to prevent fermentation problems such as H2S formation and ensure a clean fermentation.

Fermentation After making all the necessary adjustments (sugar, acid, etc.) and additions, the red must, consisting of juice, skin, and seeds is ready for fermentation. The must can be fermented in open top containers. This allows for ease in must handling, cap management, and temperature control. However, some provision should be made to keep the fruit flies away from the fermenting must. Some winemakers prefer to use fermenters with closed tops or some cover to keep fruit flies away. Smaller lots can be fermented in tubs, tanks, bins, or other containers made of plastic or stainless steel. For larger must volumes, specially designed stainless steel fermenters should be used. The fermentation should be conducted in a well-ventilated area, and provisions should be made to remove excess CO2 generated during fermentation. Yeast A wide selection of yeast strains is available for conducting red wine fermentation. The winemaker should choose the strain that will ferment the must efficiently and completely with very little (below sensory threshold) amounts of undesirable compounds such as acetic acid, ethyl acetate, and hydrogen sulfide. To obtain a clean and rapid fermentation, commercially produced strains of active wine yeast in dry form should be used.

Dry yeast must be properly rehydrated before inoculating the must. We suggest that winemakers experiment with various strains to make proper selection. Some winemakers use indigenous yeast strains. This practice can sometimes give good results; however, it is risky and requires a lot more skill and attention. We prefer commercially produced pure culture stains and suggest their use in red wine fermentation. Controlling Fermentation Temperature The fermentation releases a significant amount of heat, which further increases the must temperature. Increased temperature enhances the rate of fermentation and also the extraction of color and phenolic compounds. Beyond a certain level (e.g., above 89 to 95ºF) the excessively high temperature can cause stuck fermentation, promote the growth of undesirable microorganisms and contribute to the formation of off-odor compounds. Therefore, controlling temperature during fermentation is critical. Red must is generally fermented in the temperature range of 77 to 86ºF. As the fermentation begins, the skins and seeds rise to the top and form a cap. A portion of the heat released leads to a higher temperature in the cap as compared to the fermenting liquid below. In order to release the trapped heat and promote extraction of skin constituents, the cap is periodically broken and the must is stirred.

In smaller lots, stirring the must can be sufficient to lower the fermentation temperature. For larger must volumes, pumping over, along with the use of cooling jackets, or must chiller may be needed to control the temperature. Cap Management With the onset of active fermentation the skins rise to the top of the fermenting liquid and form a cap. Thus the skins and juice in a fermenter are somewhat separated. In order to maximize the extraction of color and flavor from skin it is important to keep skins in close contact with the juice during fermentation. To achieve this, the cap is punched and skins and juice are mixed. For smaller lots, punching the cap twice daily is sufficient to facilitate extraction and release heat. For larger lots, punching the cap is difficult. In such a case, the juice can be drawn and pumped over the cap. Some winemakers use a sprinkling device that sprinkles the juice on top of the skin using a pump. The object is to thoroughly moisten the cap to release the heat; thus, cooling the must and encouraging extraction of skin constituents. When using pump-over, about one volume of juice is pumped over the cap; and this is done about twice a day.

Some winemakers vary the volume and frequency of pump-over and choose the best approach that suits them. Using smaller and shallower fermenters, punching the cap, and mixing the must gives good color and flavor extraction. Extraction of Skin Constituents during Maceration Skin constituents have a significant influence on the quality and style of red wine. A good understanding of these components, their extraction pattern, and their evolution during maturation and aging is important in making stylistic decisions in red wine production. The color and tannins are the two major components that are extracted from skins during fermentation. The purplish-red color of red grapes is due to the pigments known as anthocyanins. The pigments are located mostly in the outer layers of the skins. In grapes, many kinds of anthocyanins are present. They occur in both color and colorless forms. The amount of pigment in colored or colorless form is strongly influenced by the pH of the wine and also by the presence of free sulfur dioxide. Lowering the pH shifts the equilibrium towards the colored form and SO2 has a bleaching effect on the (monomeric) anthocyanins. Tannins are complex polymeric phenols.

They react with proteins, and it is this property that is used in tanning hides to make leather. They are bitter and astringent compounds with a wide range of molecular sizes. Condensation and polymerization of smaller tannin molecules leads to the formation of bigger tannin molecules such as condensed and highly condensed tannins. These large tannin polymers are less astringent and assume yellow-red to yellow-brown color. When the tannins become too large, they precipitate. Tannins also play an important role by forming complexes with pigments, which contributes to color stability. These polymeric pigments (pigment and tannin complexes) are less sensitive to changes in pH and SO2 levels in wine. During alcoholic fermentation, both the pigments and tannins are extracted from the skin, but their pattern of extraction is slightly different. The extraction of color is rapid at the beginning of fermentation. It reaches a peak in the first two to three days; and, then slightly declines during the remainder of fermentation. This means a short maceration time of about two to three days is sufficient to obtain good color.

Tannins and other phenolic substances are also extracted quickly at the beginning but their rate of extraction slows down as the fermentation proceeds. However, the concentration of total phenols (this includes tannins) continues to increase towards the end of fermentation. The extraction of color and tannins is influenced by temperature, length of skin contact, and the cap management technique followed during fermentation. Increasing fermentation temperature from 20 to 30 ºC causes an increase in color (pigment) and tannin content of the resulting wine. Various cap management options have already been mentioned. For better extraction, a thorough mixing of must is essential. Large wineries use autofermenters and rotary fermenters to facilitate good mixing. However, smaller lots can be mixed by punching the cap and mixing the must. The length of skin contact also influences extraction. A longer contact time generally means greater extraction of skin and seed constituents into the wine. Skin Contact Time and Pressing Options The winemaker has several options in determining the length of time of skin contact during red wine fermentation. The decision is based on the wine style and the level of extraction of skin component that the winemaker wishes to have in the wine.

Although a winemaker has many choices, presented are three of the widely used approaches. Short or No Skin Contact Red grapes are crushed and pressed, and the skins are separated immediately. The must is treated like a white wine. This approach will have very little color in the wine. To obtain slightly more color, a short skin contact of about 24 hours may be allowed before the must is pressed. Wines produced in this style have a light color and a fruity aroma with some residual sugar. They are processed for early consumption. Blush and light rosé wines are the examples of this style. A More Common Approach Many winemakers typically ferment the must until the sugar level drops between 5 to 0 ºBrix. Depending on the conditions of fermentation, it may take three to five days to reach this level. Note that in this range (0 to 5 ºBrix), the must will contain some residual sugar and the fermentation will be expected to continue after the must is pressed and skins are removed. This approach should yield wines with good color and fruit flavor with a soft and round mouthfeel. These wines are consumed when relatively young or after a short maturation period. They would not require prolonged aging to achieve a higher quality.

Press At Dryness or After Extended Skin Contact The must is fermented until it reaches dryness, i.e., all the fermentable sugar is used up, and then pressed. If a winemaker wishes to extract more tannins, the skin contact time is extended for one to three weeks. Generally, after the completion of fermentation, the tank is closed and the must is left undisturbed. Over time the cap sinks to the bottom and the must is then pressed. This approach is recommended for the production of full-bodied, dark, and tannic red wines. They require a long maturation and aging time before they are ready for consumption. Carbonic Maceration Carbonic maceration, also called whole berry fermentation, consists of fermenting whole berries, without crushing, in a CO2 saturated atmosphere. In this method, the tank, or any other container containing CO2 is filled with whole clusters. Some winemakers place a small amount (about 5 to 10%) of fermenting must in the bottom of the tank, which generates CO2. The idea is to surround all the fruit with CO2 and create an anaerobic atmosphere. The tank is sealed after it is loaded with the fruit.

Under anaerobic conditions, partial fermentation begins within the cells. This fermentation is caused by the cell’s own enzymes, (without yeast). The fermentation produces a small amount of alcohol (about 1.5 to 2.5%), and brings about many changes in the must composition. The fermentation is carried out for about eight to ten days. The temperature is held near 95 ºF. Following this whole berry fermentation, the clusters are removed and pressed. The partially fermented juice is inoculated with wine yeast and the fermentation is complete. Wines so produced are softer due to lower phenolics and reduced acidity and have a characteristic fermentation aroma. These wines are clarified, stabilized, finished, and offered for consumption within a few months of the vintage. Pressing A decision to press the must is made according to the desired wine style, when an optimum amount of color, flavor, tannins, and other constituents are extracted. Generally the juice is drained or pumped, the cap is transferred to the press and the must is then pressed. Following pressing, the young wine is placed in containers and is allowed to finish alcoholic (if unfermented sugar remains) and malolactic fermentation.

Malolactic Fermentation Red wines are often subjected to malolactic fermentation (MLF). The object is to reduce the acidity and achieve flavor complexity. The wine also achieves some degree of biological stability, but it is important to realize that MLF wines are not necessarily stable and that bacterial activity can occur if the conditions become favorable. In the traditional approach, the malolactic fermentation is allowed to occur naturally. This practice, however, is risky because the MLF remains uncontrolled and the storage conditions favoring MLF are also conducive to microbial spoilage. It is, therefore, prudent to use a selected pure culture of ML bacteria for conducting MLF. The lactic acid bacteria culture is commercially available in two freeze-dried forms. In one case, the culture requires reactivation and propagation before addition to the must. In recent years, another form of freeze-dried culture for direct addition (without the need for reactivation) has been developed and is commercially available. We suggest the use of this freeze dried, direct addition culture form for conducting MLF. To use the culture, follow the supplier’s directions. The time of inoculation is an important consideration in conducting MLF. Some winemakers inoculate the must during alcoholic fermentation.

This approach may have some benefits, but we think that the risk outweighs the benefits. Therefore, we recommend conducting MLF after the completion of alcoholic or primary fermentation. This approach is also suitable for using a freeze-dried culture, especially designed for direct addition to the must. Proper inoculation is an important step in conducting MLF. We strongly recommend following the supplier’s instruction to obtain good results. Wine Clarification Young red wine is cloudy. The turbidity is caused by particles that remain in suspension. The particulate matter includes grape fragments, crystalline compounds (potassium bitartrate), colloidal compounds and microorganisms such as yeast and bacteria. During storage, many of the particles slowly settle to the bottom leaving the wine relatively clear. To achieve greater clarity, i.e., to make wine brilliantly clear, wine is subjected to treatments such as racking, fining, and filtration. Racking After the alcoholic and malolactic fermentation, the wine is racked off the lees. Generally, the amount of sediment is greater in the first racking and its volume decreases in subsequent rackings. The procedure for racking red wine is similar to the one described in the white wine section with one exception.

In white wine racking, the wine should be protected from undue aeration; whereas, in red wine racking, limited air exposure, particularly in the first racking, is desirable. Controlled air exposure during wine transfer is beneficial to the aging of red wine. It also allows for the removal of off-odors (such as hydrogen sulfide) that may have developed during fermentation. Racking wine three to four times a year should yield fairly clear wine. It is important to add appropriate amounts of free SO2 after each racking. Fining Red wine can be fined to achieve greater clarity. However, the fining agents also tend to influence the flavor of the wine. Red wines are rich in pigments and phenolic compounds such as tannins that contribute to a harsh and astringent taste. Proteinaceous fining agents such as gelatin and egg white are often used to lower the tannin level, soften the wine, and enhance clarity. The choice of a fining agent and the amount of fining material needed should be determined by conducting a fining trial and blind tasting the wines. For egg white fining, separate the egg white from the yolk and mix it with some water.

The solution will be cloudy, but adding a pinch of salt should make it clear. The egg white solution should be slowly added, without foaming, to the wine while gently stirring. Generally five to eight egg whites per barrel (50 gallons) are used for fining. Gelatin for fining is commercially available in liquid and/or dry powder (leaf) form. For convenience and better results, we recommend using low bloom liquid gelatin. The amount of gelatin used in fining should be based on the supplier’s recommendation. Filtration Filtration is another option that can be used alone or in combination with fining agents. A wide variety of filters are available to small-scale wine producers. A small plate and frame or cartridge filter can be used to filter and clarify the wine. The filters come in various pore sizes. A polish or sterile grade filter pad often gives satisfactory results. Stabilization The practice of stabilization refers to the treatment of wine to prevent cloudiness and formation of sediment in the bottle. Red wines are rich in tannin contents, which carry a negative charge. The tannins interact with positively charged proteins which lead to agglomeration and settling of the tannin-protein complex.

Due to the removal of proteins in this manner, the problem of proteinaceous haze in red wines is not a serious one. Some winemakers use a small dose of bentonite to clarify the wine, which also helps in protein stability. However, winemakers generally do not treat wine for protein instability unless a test warrants it. The precipitation of bitartrate in the bottle can be a serious fault. Therefore, red wine is stabilized to prevent this problem. One approach is to hold the wine at 28 to 35ºF for two to three weeks and remove the precipitated potassium bitartrate by filtering the cold wine. Some winemakers feel this treatment to be too harsh and prefer to stabilize wine by chilling or seeding with bitartrate crystals at much higher temperatures, such as in the range of 41 to 50 ºF. The rationale behind this approach is that the red wines are stored and consumed at warmer temperatures than white wines, and therefore subjecting these wines to severe low temperatures is not necessary. Deep red and high tannic wines generally throw sediment during long bottle aging. The sediment primarily consists of pigment polymers and some bitartrates.

Such sediment is not perceived as faulty and wine is simply decanted before consumption. Maturation, Aging The process of maturation and aging involves a series of changes that lead to the improvement in the appearance, color, taste, and flavor of a wine. Red wine color is due to the presence of anthocyanin pigments, which occur in monomeric and polymeric forms. Young wines have higher levels of monomeric anthocyanin pigments in various colored and colorless forms. The proportion of colored and colorless types is pH dependent. In the range of wine pH, the lower the pH, the greater the concentration of pigments in red form. Therefore, to produce young red wines of attractive color, the winemaker should strive for a lower wine pH. The monomeric pigments are also susceptible to sulfur dioxide, which causes bleaching. This reaction, however, is reversible and loss of SO2 can restore original color. This point is important to remember when sulfating young red wines. As the wine matures, the monomeric pigments are polymerized and the color becomes more stable. It is then less responsive to changes in pH and SO2 levels. Another important phenolic compound in red wines is tannins.

Their structure is complex and they result from oxidative and non-oxidative polymerization reactions involving many other compounds. They contribute bitterness and astringency to wine. During maturation, some of the tannins are lost due to precipitation, while others undergo reactions that diminish astringency and increase suppleness in red wine. The flavor of the wine becomes complex as fruit, fermentation, and oak-derived aromas become integrated. The processing technique and the duration of maturation depend on the style of red wine. Rosé, light red, and nouveau style wines, destined for early consumption, are matured and aged for relatively short periods. The appeal of these wines is their youth and fruit-derived aromas. They are simple wines and delicious to taste when young. Medium to full-bodied, deep-colored and high tannin wines require prolonged maturation periods before they become drinkable. During maturation and aging, their tannins become soft and the complex flavors become integrated, resulting in balanced and harmonious wines. Generally, the containers used for red wine storage include stainless steel tanks and wooden barrels. For home winemakers and others dealing with smaller lots, glass carboys may be more suitable.

In glass and steel containers, there is no loss of wine due to evaporation. However in wood barrels, usually 2 to 5% of the wine is lost due to evaporation. Because of this loss, it is necessary to top the barrels with wine to keep them completely full. The operation of topping and filling the barrel exposes wine to air which results in limited oxidation. A certain amount of air exposure (oxidation) is considered necessary for the maturation of red wine. It is commonly believed that wine can breathe through wood, and, therefore, to facilitate the oxidation, wood barrels should be used as a container of choice for maturation. It has been demonstrated that a sealed and airtight barrel (wet staves) does not allow air to enter the barrel, and oxidation of wine occurs when the barrels are opened during topping and filling operations. Fruity and young wines are generally matured in steel tanks (or used wood barrels) and are usually made without oak character. Medium and full-bodied premium reds are commonly matured in wood barrels. The barrels used include a mix of new and used barrels. In this approach, the winemaker is aiming for flavor complexity, including oak character.

The length of wood maturation depends on grape variety, wine style, kind of barrel, winemaker’s preference, and consumer choice. Winemakers have a wide range of choices in selecting barrels based on species of oak, geographic origin, toast levels, and method of barrel production. For a small-scale producer, the use of a 50-gallon wood barrel may or may not be practical. Barrels are generally expensive, require space for storage (full and empty), and are difficult to clean and sanitize. Many winemakers use oak chips as an alternative to oak barrels. In smaller lots where the use of a wine barrel is not practical or possible, oak chips can be used to obtain oak character in the wine. Both American and French oak chips are available in various sizes and grades. The usual rate ranges between 10 to 15 lbs/1000 gal (4.5 to 6.8 g/gal), and the contact time between oak chips and wine varies between one to three weeks. Some winemakers prefer to use a higher dose in a portion of the wine and then blend it back with the untreated portion to obtain a desired level of oakiness in wine.

It is desirable to conduct a trial to determine the optimum quantity and length of contact time. Maintaining Proper SO2 Managing proper SO2 levels in red wines is critical. The amount of SO2 used should be low enough to permit some oxidation, but high enough to control spoilage-causing microorganisms. This can be a difficult exercise, particularly if the wine pH is high (3.6 and more). This is because at a higher pH, the higher dose of SO2 necessary to control microorganisms can adversely affect the taste and flavor of the wine. To avoid the need of using excess levels of SO2, the winemaker should attempt to keep the wine pH lower, reduce microbial load by filtration before prolonged storage, and conduct all cellar operations under stringent hygienic conditions. The SO2 levels should be periodically checked and adjusted to the proper level. Bottling The procedure for bottling red wine is quite similar to bottling white wine. *Previously published in Vineyard & Vintage View, Mountain Grove, MO.

Syrah / Shiraz wine - Decanter Decanter Shiraz/Syrah Shiraz/Syrah Syrah is a quintessentially Mediterranean-climate variety, a big cropper resistant to pests and diseases, producing dark, inky, aromatic reds with black fruit flavours and peppery, spicy characteristics. It is the great red grape of the northern Rhône where it reaches its apogee in the deep-hued, muscular, long-lived wines of Hermitage and Côte Rôtie. It is a component of southern Rhône reds and the fastest growing grape in Franc’s Languedoc region, where it has been introduced as an improving variety. New World As Shiraz, it is Australia‘s most important red variety, where it forms the backbone of Grange, Australia’s most famous red, and is grown with increasing confidence in South Africa and Argentina.

SEE: Syrah and Shiraz Grapes – Climatic, Winery Influence, Most important regions – WSET Level 2 | Top Australian Cabernet Shiraz blends | The Syrah/Shiraz quiz – test your knowledge | Value Rhône reds: 10 under £18 | Best New World Syrah for Rhône lovers What does it taste like? Syrah produces dark red wines whose purest incarnation in the northern Rhône produces a wine with memorable aromas which can be smoky, floral, peppery, minty or spicy and often linked to a kind of medicinal or creosote-like character. Cool climates, whether northern Rhône or Victoria and parts of Western Australia, bring out the mint, pepperiness and the spice in the Syrah, while the warmer it gets the more it changes from raspberry to blackberry, becoming chocolatey and, with age, tarry and gamey. Shiraz / Syrah Wine Shiraz / Syrah Wine By Stacy Slinkard Updated January 23, 2016. Syrah or Shiraz? It's the same red wine grape, just going by a different name depending on where it's grown.

In France it is known and grown as Syrah, and responsible for some of the Rhone Valley's big, bold red wines. However, in Australia and South Africa it goes by the sassy moniker of "Shiraz." In either case, this versatile grape is completely capable of producing dark, full-bodied wines. Climate, regional influences and producer preferences make a dramatic mark on the final wine's style and price point. While France and Australia stake significant claim on this remarkable red wine grape, the U.S., South America, Italy and Spain all find ways to accommodate this tasty and adaptable grape variety. Syrah from France Stylistically, Syrah is largely influenced by the specific climate zones in which it is cultivated. In the Northern Rhone , where weather is a heady mix of warm Mediterranean influences during the summer and cooler Continental winters, Syrah takes on dark fruit nuances, with a decent dose of black pepper, smoke and herbal undertones. continue reading below our video How to Prevent Your Cutting Board from Sliding Some of Syrah's best label locales in the prestigious Northern Rhone come from the famous Cru vineyards in the AOCs of Hermitage and Cotie-Rotie.

In the Southern Rhone, Syrah is often blended with Grenache (among other grapes) to add aromatics, additional flavor components and color. AOCs from the Southern Rhone to look for on the label include the Cote du Rhone and Chateauneuf-du-Pape (literally "Castle of the Pope"). Overall, the Syrah styles coming out of France have less forward fruit (due to the cooler climate conditions), with more earth and subtle spice nuances when compared to the super ripening regions of Australia and California. Shiraz from Australia Shiraz is touted as Australia's spicy, big-hitting fruit-forward red wine. The Barossa and Hunter Valleys along with McLaren Vale are Australia's dominating Shiraz growing regions. As for the grape, it makes wines that are deep purple in color and produces medium to full-bodied wines. In terms of flavor profiles, the fruit character leans heavily into ripe fruit, with jammy notes and often less acidity than much of France.

Shiraz/Syrah Flavor Profiles Syrah-based wines typically display fairly firm, but resilient tannins with flavors of black cherry, blackberry, plum, bell pepper, black pepper, clove, licorice, dark chocolate, earth, olive, bacon, leather, spice, game and smoked meat. Expect more fruit from warmer regions and more reserved, almost tart fruit components along with spice, subtle earth and leather character from the cooler zones. Syrah/Shiraz Food Pairings The more reserved style of French Syrah typically partners well with all sorts of lamb-inspired themes or wild game, venison. Australian Shiraz carries considerable food-pairing flexibility and shows remarkably well with all sorts of bar barbecue options, burgers, brats, beef stews and meat lover's pizza. Key Producers to Try Australia: Clarendon Hills, Mollydooker, Lehmann, Penfold's, Robert Oatley, Rosemount Estate France: Delas, Domaine de Verquière, E. Guigal, Jaboulet, Jean Luc Colombo, Mason Nicolas U.S.: Bonny Doon, Charles Smith, Chateau Ste. Michelle, Hogue, J.

Lohr, Klinker Brick, Michael David, Red Diamond, Shafer Vineyards, Tablas Creek, Qupe Chile: Falernia, Merino Types of wine (The 8 most popular names) Types of white wine grapes Riesling (Rees-ling) Food-wine pairing: dry versions go well with fish, chicken and pork dishes. Districts: the classic German grape of the Rhine and Mosel, riesling grows in all wine districts. Germany’s great Rieslings are usually made slightly sweet, with steely acidity for balance. Riesling from Alsace and the Eastern USA is also excellent, though usually made in a different style, equally aromatic but typically drier (not sweet). California Rieslings are much less successful, usually sweet and lacking in acidity for balance. Typical taste in varietal wine: Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. The riesling variety expresses itself very differently depending on the district and the winemaking. Rieslings should taste fresh. If they do, then they might also prove tastier and tastier as they age.

Gewürztraminer (Gah-vurtz-tra-meener) A very aromatic variety. Food-wine pairing: ideal for sipping and with Asian food, pork and grilled sausages. Districts: best-known in Alsace, Germany, the USA West Coast, and New York. Typical taste in varietal wine: fruity flavours with aromas of rose petal, peach, lychee, and allspice. A Gewürztraminer often appears not as refreshing as other kinds of dry whites. Chardonnay (Shar-doe-nay) Chardonnay was the most popular white grape through the 1990’s. It can be made sparkling or still. Food-wine pairing: it is a good choice for fish and chicken dishes. Districts: chardonnay makes the principle white wine of Burgundy (France), where it originated. Chardonnay is grown with success in most viticultural areas under a variety of climatic conditions. Typical taste in varietal wine: often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavours.

Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD 15 Californian Chardonnay should give citrus fruit flavours, hints of melon, vanilla, some toasty character and some creaminess. Burgundy whites can taste very different . Sauvignon blanc (So-vee-nyon Blah) Food-wine pairing: a versatile food wine for seafood, poultry, and salads. Districts: New Zealand produces some excellent Sauvignon Blancs. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities. Of French origin, sauvignon blanc is grown in the Bordeaux district where it is blended with semillon. It is also grown extensively in the upper Loire valley where it is made as a varietal wine. Typical taste in varietal wine: generally lighter than Chardonnay — Sauvignon blanc normally shows a herbal character suggesting bell pepper or freshly mown grass. The dominating flavours range from sour green fruits of apple, pear and gooseberry through to tropical fruits of melon, mango and blackcurrant.

Quality unoaked Sauvignon Blancs will display smokey qualities; they require bright aromas and a strong acid finish; they are best grown in cool climates. For reference there is a longer list of white varietals . Types of red wine grapes Syrah (Sah-ra or Shi-raz) Shiraz or syrah are two names for the same variety. Europe vine growers and winemakers only use the name syrah. Food-wine pairing: meat (steak, beef, wild game, stews, etc.) Districts: syrah excels in France’s Rhône Valley, California and Australia. Typical taste in varietal wine: aromas and flavours of wild black-fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins. Toffee notes if present come not from the fruit but from the wine having rested in oak barrels. The shiraz variety gives hearty, spicy reds. While shiraz is used to produce many average wines it can produce some of the world’s finest, deepest, and darkest reds with intense flavours and excellent longevity.

You’ll discover Syrahs of value and elegance by reading my reviews of French wines . Merlot (Mer-lo) Easy to drink. Its softness has made it an "introducing" wine for new red-wine drinkers. Food-wine pairing: any will do. Districts: a key player in the Bordeaux blend, merlot is now also grown on the US West Coast, Australia, and other countries. Typical taste in varietal wine: black-cherry and herbal flavours are typical. The texture is round but a middle palate gap is common. Cabernet sauvignon (Ka-ber-nay So-vee-nyon) Widely accepted as one of the world’s best varieties. Cabernet sauvignon is often blended with cabernet franc and merlot . It usually undergoes oak treatment. Food-wine pairing: best with simply prepared red meat. Districts: cabernet sauvignon is planted wherever red wine grapes grow except in the Northern fringes such as Germany. It is part of the great red Médoc wines of France, and among the finest reds in Australia, California and Chile. Typical taste in varietal wine: full-bodied, but firm and gripping when young.

With age, rich currant qualities change to that of pencil box. Bell pepper notes remain. Vanilla notes if present come not from the fruit but from the oak treatment. They increase review ratings but may overwhelm the varietal taste . Another article deals with the health benefits of polyphenols . Pinot noir (Pee-no Nwar) One of the noblest red wine grapes — difficult to grow, rarely blended, with no roughness. Food-wine pairing: excellent with grilled salmon, chicken, lamb and Japanese dishes. Districts: makes the great reds of Burgundy in France, and good wines from Austria, California, Oregon, and New Zealand. Typical taste in varietal wine: very unlike Cabernet Sauvignon . The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols . The aromatics are very fruity (cherry, strawberry, plum), often with notes of tea-leaf, damp earth, or worn leather. Yet pinot noir is very transparent to the place where it is grown. The staggering range of wines produced makes it pointless to define which personality is the best expression of the variety.

For reference there is a longer list of red varietals . Syrah back to GRAPE VARIETY Syrah Syrah is the primary (sometimes sole) grape variety used to make the famous red Rhône wines of Côte Rotie and Hermitage and also the component that gives backbone and structure to most Rhône blends, including Chateauneuf du Pape. Although cultivated since antiquity, competing claims to the origin of this variety have it either being transplanted from Persia, near the similarly-titled city of Shiraz, or to being a native vine of France. Starting in 1998, combined research of the University of California at Davis and the French National Agronomy Archives in Montpellier proved syrah is indeed indigenous to France. DNA profiling proved syrah to be a genetic cross of two relatively obscure grapes, the white mondeuse blanc and the black dureza. More than half the world's total Syrah acreage is planted in France, but it is also a successful grape in Australia (called Shiraz or Hermitage), South Africa, California and, increasingly, Washington state.

The syrah vine does well within a fairly wide range of seasonal average temperatures on the warmer side, between 60° and 68° F. Syrah first came to California in 1878, imported by J.H. Drummond. After a couple of decades during which a few producers made these grapes into wine labeled "Hermitage", most of the state's syrah was destroyed by phylloxera before 1900. There was no further mention of syrah in California until the University of California at Davis advised growers against planting it mid-20th Century. The Christian Brothers winery planted four acres in 1959. Joseph Phelps purchased the fruit and was impressed enough by the results to plant six acres of his own, from which he produced a 1974 vintage. Gary Eberle planted syrah in Paso Robles at his family's Estrella River Vineyard in 1975. McDowell Valley Vineyards discovered a patch of old vines syrah on their Mendocino property in 1979. Gradually, more growers and wineries around California added syrah to their portfolios.

Although slow to cross the threshold of popular acceptance, syrah became one of California's most planted varieties around the cusp of the millennial transition. In 1984, there were less than 100 acres, but by 2010, over 19,000 vineyard acres in the state were growing syrah. Some of California's Syrah was propagated from Hermitage in the Rhône Valley and some from Australian cuttings. Plantings range over all of the Golden State's temperature zones, from the coolest to the warmest, with San Luis Obispo, San Joaquin, Sonoma, Monterey, Madera and Santa Barbara together accounting for more than half the total acreage. Syrah vines are relatively productive, yet not too vigorous. Like Merlot, it is sensitive to coulure , and although Syrah buds fairly late, it is a mid-season ripener. Syrah requires heat to get fully ripe, but can lose varietal character when even slightly overripe. The berry is thick-skinned and dark, almost black.

Syrah forms intense wines, with deep violet, nearly black color, chewy texture and richness, and often alcoholic strength, with aromas that tend to be more spicy than fruity. Although plainly impacted by vineyard and appellation temperature, Syrah style, even from cooler climates, is typically sumptuous and lavish, sometimes described as "voluptuous"; one famous maker even says "slutty". Although many New World producers make stand-alone bottlings, Syrah often provides color, richness, and tannin to Rhône-styled blends with Grenache , Mourvédre , and, as more plantings become available, Counoise and Cinsault . *Typical Syrah Smell and/or Flavor Descriptors *Typicity depends upon individual tasting ability and experience and is also affected by terroir and seasonal conditions, as well as viticultural and enological techniques, so this list is neither comprehensive nor exclusive, merely suggestive.

Varietal Aromas/Flavors: 6 Weird Fruit Wines You Must Try | Prevention 6 Weird Fruit Wines You Must Try Go beyond the grape for a whole new world of non-traditional wines 1/7 Broaden your wine horizons Most of us have only one question when it comes to wine—“Red or white?”—which means we've been seriously missing out. Turns out there's a new trend in winemaking: using anything but grapes. Winemakers have moved beyond the vineyard to bottle everything from strawberries to elderberries, and the results are ridiculously tasty. In addition to the array of fresh, fruity flavors these new vinos offer, there’s also a health benefit: Each variety comes with its own unique blend of disease-fighting chemicals. “Fermentation may improve the health benefits of fruit,” says Elvira de Mejia, PhD, a professor of food science and human nutrition at the University of Illinois. “When the sugars are removed by fermentation, some key chemicals, like anthocyanins, become more powerful.” Need any more motivation to pop the cork? Didn’t think so. Try a glass (or two) of these six delicious fruit wines.

2/7 Apple wine “This is a versatile wine,” says Dominic Rivard, an award-winning wine master and author of The Ultimate Fruit Winemakers’ Guide. “You can use apples for dry wine, cider, sparkling wine, or ice wine.” For a palate-pleasing bottle, look for a blend of aromatic apples (like Golden Delicious, McIntosh, and Red Delicious) and acidic ones (like Jonathan and Winesap). Combining different types gives you complexity of flavor, but also nutritional variety. “Apples that have been bred for size, color, and sweetness have lost a lot nutritionally,” says Mary Ann Lila, PhD, director of the Plants for Human Health Institute at North Carolina State University. “Those closest to the wild aren’t very flavorful, but they’re chockfull of health-beneficial compounds.” By combining several varieties, you get a pleasing flavor with lots of health benefits. The primary player: quercetin, which helps build up your immune response.

Try: Earle Estates Meadery Apple Enchantment 100% Apple Wine ($13.99, meadery.com ) 3/7 Strawberry wine Strawberry wine is best consumed fresh, so grab a corkscrew and start sipping—you don't need to let the wine breathe. “Keep it light—it lends itself to the Rosé style very nicely,” Rivard notes. “It’s a fun, easy-drinking, summer-type wine.” In your body, however, this wine gets down to business. “The main component in strawberries is anthocyanins—and in the wine, they’re concentrated,” says Dr. Lila. These compounds are bursting with health benefits: In a University of California Los Angeles study, anthocyanin-rich strawberry extract was shown to destroy human colon cancer cells (even more effectively than blueberry, cranberry, or blackberry extracts). Try: Ackerman Winery Strawberry Wine ($10.95, ackermanwinery.com ) 4/7 Blueberry wine Low in sugar and high in acid, blueberries are ideal for dry table wines, which are best served at room temperature, says Rivard. As for flavor?

“Blueberry wine can fool a lot of people into thinking it’s a grape wine,” he says. Even though the two have a similar taste, the nutritional impact of blueberry wine is superior to the grape-based stuff: A 2012 University of Florida study found that blueberry wine has more free radical-fighting power than 80% of reds and 100% of whites—which translates into more protection for your heart, digestive tract, and eyes, the scientists say. Try: Boyden Valley Winery Blueberry Wine ($15.99, boydenvalley.com ) 5/7 Blackberry wine One of the few fruit wines that ages well, “blackberry wine reminds people of merlot,” says Rivard. “Blackberries are usually a little less acidic than other berries, so they give you a very round, smooth flavor.” The deep color comes from the healthy chemicals inside: Each little orb houses a range of disease-fighting anthocyanins, but perhaps most notable is delphinidin. “This compound helps decrease inflammation,” says Dr.

de Mejia, “and we have found that it inhibits some enzymes related to type 2 diabetes.” Try: Honeywood Winery Blackberry Wine ($12, honeywoodwinery.com ) 6/7 Cranberry wine Cranberry wine is characterized by a slightly acidic flavor, balanced out by a delicate sweetness. When it comes to its health benefits: “A lot of people who have urinary tract problems like drinking cranberry wine—it’s more fun to drink than the juice!” says Rivard. And it’s a proven protector: “Cranberries contain A-type proanthocyanidins,” explains Lila. “These wash pathogenic bacteria out in your urine stream, which helps avoid infection.” Cranberry wine also contains nearly 99% less headache-inducing histamine than red wines, a recent Canadian study found. Try: Rodrigues Winery Cranberry Wine ($14.50, rodrigueswinery.com ) 7/7 Elderberry wine Elderberry wine is a serious overachiever. A single glass houses more health-protecting antioxidants than Chardonnay, peach, apple, and plum wines combined, according to a recent study from Canada.

You can credit Mother Nature: “Elderberries grow in the wild—and they can’t run away when there is danger,” says Dr. Lila. “So they have to have this wonderful cornucopia of compounds to protect them from adversity—things like UV rays, bugs, or drought.” The dark-hued berry also boasts magnesium, a mineral few of us get enough of. As you can probably guess, this powerhouse fruit doesn’t produce a weak wine. “It is very full-bodied,” says Rivard. “Elderberry wine has a lot of tannins in it, so it has a very long shelf life and will improve quite a bit over the years.” Try: Three Lakes Winery Elderberry Wine ($11.95, cranberrywine.com ) Red & Dark Fruit Flavors in Wine | Wine Folly Red & Dark Fruit Flavors in Wine March 12, 2012 Blog » Wine Tips & Tricks » Red & Dark Fruit Flavors in Wine Articles , Intermediate , Wine Types Red Fruit Flavors in Wine How do I buy a wine when I don’t know what it tastes like? Refer to the guide below to discover what wines have dominant red fruit flavors vs. dark fruit flavors.

For example a pinot noir often has cherry flavors and a cabernet sauvignon often tastes like black currants. Aglianico Dark Fruit Flavors in Wine Red Fruit Flavors in Wine Varieties Gamay Gamay is better known as Beaujoulais. Most Beaujoulais are meant to be drunk within the year after they were produced and are light cherry with sometimes a banana-like flavor. There are finer more age-worthy Beaujoulais referred to as “cru Beaujoulais” and these wines often have raspberry aromas. These wines often have a green stem bitterness. Tart Cherry, Raspberry Pinot Noir When pinot noir has a cranberry flavor profile it is from a cooler climate such as Oregon, Marlborough, New Zealand and Burgundy, France. Cherry is the most common flavor found in pinot noir ranging from red to black cherry. Dark cherry wines indicate a warmer region such as Sonoma, CA; Central Coast, CA; Central Otago, New Zealand; Warm vintages in Oregon and Patagonia, Argentina. Strawberry aromas are a characteristic often found in New Zealand pinot noir.

When a pinot noir has Raspberry flavors and it’s from America, this often means the wine was blended with some syrah to add extra body. Cranberry, Cherry, Strawberry, Raspberry St. Laurent Widely grown in Czech Republic and Austria, from the same family as pinot noir. Cranberry, Cherry, Raspberry Zwiegelt Austrian red wine cross between St. Laurent and Gamay. Typically it will have tart cranberry flavors along with a peppery note. Cranberry, Tart Cherry Lemberger (Blaufränkisch) Similar in flavor to carmenere with a pronounced spiciness and more tannin than zwiegelt. It can be found being grown in America in Washington State and New York. Because of this, Lemberger will become more popular in America. Cherry, Raspberry Grenache Grenache can range in flavor greatly depending on where it’s grown. American grenache often takes on strawberry and jam flavors. Strawberry, Raspberry, Jam Tempranillo Tempranillo is a Spanish grape used in Rioja.

These wines can range from a light Crianza with more cherry notes to a rich dark Grande Reserve which sometimes even exhibits blueberry flavors because of extended time aging in oak. Red Cherry, Raspberry, Blueberry Barbera From northern Italy, barbera has a much more pale color and notes of cherry and unripe raspberry. From the US, barbera is more jam-like with ripe raspberry flavors. Cherry, Raspberry, Jam Montepulciano The primary grape in Montepulciano d’Abruzzo from Italy. This wine also has intense smokiness and big tannins as well as dark red fruits. Black Cherry Sangiovese Sangiovese comes from Italy and is grown all over. Traditionally, when it’s from Chianti or Brunello di Montalcino, it has a smokiness with dried cherry or strawberry flavors. When grown in the US, it has little to no smokiness and fresh strawberry and jam-like flavors. Red Cherry, Strawberry, Jam Nebbiolo Nebbiolo from northern Italy has very big tannins and is the grape in Barolo and Barbaresco.

When it is made under the “Langhe” designation, it has much lighter flavors that remind me more of pinot noir (although still with stronger tannins). Tart Cherry, Strawberry, Raspberry Merlot Merlot in its lightest stages tastes of cherry and plum. However, many winemakers in America and France are making very rich styled merlots with extended oak aging that take on much darker fruit character and are hard to distinguish from cabernet sauvignon. Plum, Black Cherry, Jam Lambrusco Lambrusco is a grape often used and is a pale red sparkling wine from Lambrusco Italy. Currently Lambrusco is growing in popularity because of its light and refreshing character. Many lambrusco are slightly sweet although many higher end lambrusco makers are making dry-style wines. Strawberry, Raspberry Zinfandel America’s darling, Zinfandel is actually of Croatian origin.

Regardless, America has some of the largest plantings of zinfandel which range from a lighter style (with about 13.5% alcohol) exhibiting strawberry flavors to a rich and high alcohol style tasting more like raspberries (and mocha!) Strawberry, Raspberry, Jam Primitivo Primitivo is very similar to Zinfandel in many characteristics but typically is made with less alcohol. It is light, with earthy clay-like notes to it and strawberry flavors. Strawberry, Raspberry, Jam Cabernet Franc Cabernet franc from France often has stronger notes of bell pepper and black pepper than red berry fruit. Cabernet franc from the US has more cherry notes as well as hints of bell pepper and sometimes, when grown in California, it has a very jam-like character. Black Cherry, Jam Corvina (Amarone & Valpolicella) Corvina is one of three grapes that make up Amarone. Amarone is known for its dried strawberry notes along with dried fruit aromas. Strawberry Carignan This grape is typically found in blends from the Cotes du Rhone. The grape is becoming more planted and more popular in the US both in Washington State and California.

Besides the red cherry flavor, it also has a meaty character to the flavor that reminds me of salami. Cherry, Raspberry

Question: Shiraz is a variety of which fruit?
Answer: Grape