Wine Basics: Red Grape Varieties

Wine starts with the grape variety which shapes the taste or character. In order to appreciate wine, it is crucial to understand the characteristics of different grapes and how they are expressed in wines. While there are lots of grapes in the world, there are select few that are most recognisable for making fine wine.

To make red wine, the skins are almost as important as the juicy grape pulp. Skins and stems add colour and tannins to the wine. Here are some of the popular red grape varieties:

Cabernet Sauvignon (Cab-er-nay So-vin-yon)
Cabernet Sauvignon is considered to be “King” of all red wine grapes. It makes medium- to full-bodied wines. Cabernet Sauvignon-based wine tends to display high tannins with medium acidity. When it is aged in oak casks it develops aromas of cedar, vanilla, pepper and spice. Major countries for this grape are France, Chile and United States.
Aromas: currant, bell pepper, vanilla
Flavours: blackcurrant, plum, black cherry, tobacco, mint
Food pairings: cheese burgers, steaks, hearty pastas, strong cheeses and dark chocolate

Syrah or Shiraz (Sih-rah or Shih-rahz)
Syrah is known as Shiraz in Australia and South Africa. The grape generally produces spicy and bold wine with a complex combination of flavours. It makes medium- to full-bodied red with medium tannins and acidity with a lingering, spicy aftertaste. Major wine countries for this grape are France, Australia and Chile.
Aromas: spicy, smoky, cocoa
Flavours: blackberry, blueberry, plum, black pepper, clove, vanilla, chocolate, allspice, cured meat, tobacco,herbs, smoke
Food Pairings: great with spicy bold flavours, barbequed red meat, spicy lamb, strong soft cheeses, red meat curries,  Tandoori-style red meat

Merlot (Mer-low/Merl-oh)
This grape is used to make medium-bodied wine or used in blends with grapes such as Cabernet Sauvignon.  Merlot is a bit of a chameleon depending on where it is grown. In cool climates (France, Italy, Chile) Merlot is more structured with medium to strong tannins and earthy flavours. Warm climate (California, Australia) produce a Merlot that is more “fruit forward” with soft tannins.
Aromas: herbal
Flavours: tobacco, cedar, raspberries, red cherries, vanilla, mocha, chocolate
Food pairings: great with a wide variety of foods including poultry, red meat, pork, pasta, pizza, salad, cheese

Pinot Noir (Pee-no-nwah)
Pinot Noir  is the lightest of the red grapes which is used to make light-bodied, smooth wine with high acidity and soft tannins. It is also a classic grape used for Champagne, where it is pressed immediately after picking in order to yield white juice. Major regions are France, California and New Zealand.
Aromas: fragrant, floral, rose
Flavours:  cherry, raspberry, strawberry, earthy, mushrooms.
Food Pairings: poultry, beef, pork, lamb, salmon, tuna, creamy sauces.

Carignan(kah-ree-nyahn)
Carignan is a high-yielding grape that grows mainly in France,  Spain and California. It is popular as a blending grape because it brings a red fruit characteristics with a deep purple colour. It has a strong tannin structure and high levels of alcohol. Carignan is elusive in its pure varietal form.

Cinsault (San-soh)
Cinsault is one of the most planted variety in southern France (Bandol and Languedoc). It is a pale coloured grape which produces medium-bodied wines that are soft, fruity and aromatic.  Though mainly used in blends it is often made into a rose by itself.
Aromas: peach, raspberry, strawberry
Flavours:  spice, pomegranate, red plums, strawberry, raspberry, peach
Food Pairing: BBQ chicken, grilled red meat, Thai and South Asian dishes.

Pinotage (pee-no-tahj)
Pinotage is the South Africa’s signature grape variety. It was bred there in 1925 as a cross between Pinot Noir and Cinsault. It can be expressed in a range of styles, ranging from light-bodied fruit flavours to full-bodied tannic wine with earthy and smoky flavours.
Aromas: red berries, plum, tropical fruit
Flavours: red berries, plum, cherry, tropical fruit, smoky, earthy
Food pairings: game meat, salami, dried meats, Indian curries, pork, pizza, lasagne

Sangiovese (San-geeo-vehs-eh)  
Sangiovese  is the dominant grape of the famous Italian wine Chianti. The grape mainly grows in central Tuscany region. It makes medium-bodied wine with strong acidity and medium to strong tannins.
Aromas: violet, thyme, mint, raspberry, black cherry
Flavours: black cherry, spicy, smoky, herbal
Food pairings: roast chicken, grilled red meat, anything with mushrooms, tomato-based pasta dishes, pizza, well-aged cheese

Tempranillo (Temp-ra-knee-oh)
Tempranillo is the primary red grape grown in Spain. It produces a medium- to full-bodied red wine with medium tannins and smooth acidity. The grape is grown primarily in the Rioja and Ribera del Duero regions of Spain.
Aromas:  fruity, herbal, vanilla,
Flavours: cherry, plum, tomato, strawberry, tobacco
Food Pairings: roasted vegetables, barbecued meats, cured meats, chorizo sausages, pork, poultry, tomato-based sauces.

Granache (Gren-ahsh)
Granache (also known as garnacha in Spain) produces a light to medium red or rose wine.  It is generally spicy with soft tannins and has high acidity.  It is the dominant grape variety in most wines from the Rhone region of southern France, especially the Chateaneuf-du-Pape where it is typically over 80% of the blend. Major countries using this grape include France, Spain, Italy and United States.
Aromas: fruity, spicy
Flavours: red berries, citrus rind, cinnamon, white pepper
Food Pairings: stews, roasted meats, vegetables, spicy dishes, Chinese and Japanese dishes

Malbec (Mal-bek)
Malbec is a medium to full-bodied wine grape that grows mostly in Argentina The grape tends to display medium acidity and medium tannins. When aged in oak it develops coffee, vanilla and chocolate aromas.
Aromas: herb, spice, floral
Flavours: jammy with plum, black cherry, blackberry
Food Pairings: tomato-based sauces, bbq rib-eye steak, chili, pot roast , pork, sausages, spicy dishes

Gamay (Gam-may)
Gamay grapes grow especially well in the Beaujolais district of France. Gamay-based wines are smooth, easy drinking light-bodied wines with low tannins and high acidity.
Aromas: fruity
Flavours: red cherry, strawberry, raspberry, boiled candy, banana
Food Pairings: simply-cooked pork, roast chicken, salmon, burgers, pizza.

Montepulciano d’Abruzzo (Mohn-teh-pool-chah-nooh dabruzzo)
Montepulciano D’Abruzzo is a grape grown in the Abruzzo region of east-central Italy. It normally produces light to medium-bodied “fruit driven” wines, often low in tannins and acidity.
Aromas: fruity, herbal
Flavours: cherry, raspberry, vanilla
Food pairings: pasta with strong tomato sauce, full-flavoured dishes of game or other red meats, aged cheese

Mourvedre (moor-veh-druh)
Mourvedre (Monastrell in its native Spain) is also grown extensively in Southern France, California  and South Australia. It tends to produce tannic wines that can be high in alcohol. Single-variety Mourvedre wines are not particularly common. Mourvedre is often used as a blending grape in popular wines such as Châteauneuf du Pape and GSM (Grenache Syrah and Mourvedre) wines.
Aromas: earthy, gamey, herby, leather, blueberry, blackberry, black plum, violet
Flavours: blueberry, blackberry, violet, rose, black pepper, smoky, earthy,
Food pairing : roast beef, pork shoulder, lamb, rabbit, barbequed red meats, pork sausage, veal, lentils, mushrooms

Sources: www.thewinecellarinsider.com  www.winespectator.com www.wine-searcher.com  www.totalwine.com www.decanter.com