Just as I did for the main white varietals, I wanted to compose a list of the main red grapes as well. While reading articles provided by The South Beach Wine Club, or wondering about your local wine store, this Guide to Varietals can serve as a quick reference if a question arises. As with the whites, this introduction to red wine varietals will be broken down into separate parts, and will be categorized under “Wine Varietal Descriptions.” As with every post, we encourage visitors and wine club members alike to add anything such as additional flavors/aromas, geographical information, food pairing suggestions, and even individual experiences with these wines.
Barbera – Growing particularly well in the Piedmont region in northern Italy, it makes a medium bodied wine, high in acidity, with dark fruit flavors and medium tannins. Barbera is also grown in the US where it is often used in blends.
Cabernet Franc – Having slightly less firmness than Cabernet Sauvignon, this red grape offers black currant, blackberry, and black plum fruit flavor, along with green pepper and earthy characteristics. When blended with other Bordeaux varietals, it is used in the production of red Bordeaux wines (Clarets). In the Loire region of France, it produces Chinon, Bourgueil, and Saumur Champigny, as well as rose wines (from the region of Anjou).
Cabernet Sauvignon – The classic grape from the left bank of Bordeaux, it is the main varietal from famed French regions such as Medoc, Pauillac, St. Julien, and Margaux. It is also a major varietal throughout the New World wine growing regions such as the US, Australia, and Chile. Cabernet Sauvignon has aromas and flavors of black currant, cassis, blackberries, cedar, wood shavings, and bell pepper, as well as mint (when grown in Australia) and eucalyptus (when grown in California).
Carmenere – One of the original Bordeaux varietals, it is now a major varietal in Chile where it produces deep-colored, high tannin wines. A medium acidic wine, Carmenere offers juicy black fruit, along with subtle herby flavors.
Dolcetto – Grown in northern Italy, these wines dry, low acid, and medium bodied. Low in tannins, Dolcetto has bitter almond and cherry flavor, and is best drunk young.
Gamay – The single varietal for Beaujolais, Gamay is light colored, light bodied and a very soft wine. Sometimes served slightly chilled, there are aromas and flavors of strawberries and cherries. When served very young such as Beaujolais Nuvo, Gamay can be somewhat sweeter in flavor similar to bubblegum.
Grenache – The second most widely planted grape varietal, it is a major varietal of France and Spain, where it is known as Garnacha. In France, it is the most important grape in the blends from Chateauneuf du Pape and Gigondas, both regions of the Cotes du Rhone. The wines have black fruit, violet perfume and peppery characteristics, along with a slightly sweet alcohol flavor. Grenache is also grown in California and Australia, but not in large quantities.
