Contents

Know more about this
(or any other) subject?

Show off your know-how at Quamut Wiki.

Learn more with these titles from Barnes & Noble

Windows on the World Complete Wine Course: 2007 Edition

Food & Wine Magazine's Wine Guide 2007

Hugh Johnson's Pocket Wine Book 2007

The Wine Bible

Kevin Zraly's American Wine Guide

Previous:
How to Understand Wine Names

Next:
White Wine Varietals

Red Wine Varietals

This table covers some of the most popular red wine varietals. It explains their general characteristics and lists the regions that produce the best wines of each variety.

Name	Description	Regions
Aglianico	Powerful and firm, with a long finish. Rich earthy and black fruit flavors; hints of chocolate or coffee develop with age. Age at least three years.	Southern Italy. Best from Taurasi and Aglianico del Vulture, Italy.
Barbera	Medium-bodied and soft (for inexpensive Barbera) or full-bodied, firm, and dry (for more expensive wines). Fruity, with hints of vanilla and smoke.	Italy, Yugoslavia, South America, United States. Best from Barbera d’Alba and Barbera d’Asti, Italy.
Cabernet Franc	Light-bodied, soft, and silky, with fruity and herbal flavors.	France, Australia, North America, South America. Best from Loire Valley, France.
Cabernet Sauvignon	Full, dry, and deep, with firm tannins. Black currant, with herbal or spice hints. Often blended with Merlot and Cabernet Franc.	France, Australia, New Zealand, Chile, California, Washington, South Africa, Canada. Best from Bordeaux, France.
Gamay	Light- to medium-bodied, with low tannins and high acidity. Fresh and fruity flavors, such as strawberries, and peaches.	United States, Australia, France. Best from Beaujolais, France.
Grenache	From light, sweet, and mild to full and rich. Fruity and floral, sometimes with hints of vanilla, spice, and tea.	France, Spain, United States, Australia, Italy, North Africa. Best from Châteauneuf-du-Pape, France, and Rioja, Spain.
Merlot	Mellow, hearty, smooth, and straightforward. Berry flavors.	California, France, Italy. Best from Bordeaux, France, and Fattoria de Ama and Ornellaia, Italy.
Nebbiolo	Deep, complex, and firm, with a body ranging from medium to full. Powerful flavors of dark fruits, leather, tar, and violet.	Italy, California. Best from Lombardy and Piedmont, Italy.
Pinot Noir	From light- to medium-bodied, with moderate to high acidity and moderate to low tannins. Velvety, with flavors ranging from berry to buttery to earthy.	California, Oregon, Canada, Australia, France. Best from Burgundy, France.
Sangiovese	From light and straightforward to full and complex. High acidity, moderate tannins. Smooth, with flavors of wild berry and spice.	California, Italy, Australia, Argentina. Best from Tuscany, Italy.
Syrah / Shiraz	Full-bodied, with firm tannins. Hearty flavors of wild berry, spice, herbs, smoke, and sometimes even a twist of pepper.	United States, South Africa, Australia. Best from Rhône Valley, France (Côte-Rôtie, Hermitage).
Tempranillo	Soft, with low acidity and tannins. Flavors of berry, smoke, and spice predominate, sometimes with an earthy undertone.	Spain, United States, South America. Best from Rioja, Spain (used in the blend to make Rioja).
Zinfandel	Well structured, with strong tannins; ranges from dry to sweet, and from light to heavy. Plum, raisin, leather, and spice flavors.	California, Italy, South Africa, Australia. Best from California.