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Wine lovers know that the grape will effect the basic flavors, along with, taste and aromas of the wine. Better wines are often associated with a single grape variety, referred to as a "varietal".
There are over 5000 grape varitals.
To simplify the often confusing world of grape varieites, we have put together a list of some of the most popular, their pronunciations, a little of their history, flavor descriptions and suggested food pairings.
Reds
Cabernet Franc is prince of Bordeaux. It acts both as a great blender with its special fragrance and forms the backbone of many of the supple delicious wines of the region.
Flavors
Blackcurrant and red berry fruit.
Food Pairings
Lamb provence, vegetables,
One of the Nobelest of grapes, Cabernet Sauvignon has spread to almost every winemaking country.
Flavors
Its classic flavors are currant, plum, black cherry, spice, and firm tannins. Strong anise, and ripe, jammy notes distinqish this grape.
Food Pairings
Roastered meats, game meats, lamb, pasta with red sauce, full-flavored cheeses, and chocolate desserts.
The Gamay grape variety makes wines that are light, low in alcohol, and very fruity. The wines are generally meant to be consumed within two years of bottling.
Flavors
Cherry, strawberry, raspberries and citrus.
Food Parings
Picnic foods, fried chicken, with noodle salads.
The Grenache produces wines that, in their youth, are fruity, full in flavor, and have overtones of spice. Wines made from the Grenache are usually light in color and are often made of blends with other grape varieties.
Flavors
Red fruits, spice, and earthy.
Roasted meat and vegitable stews and hearty soups, and a good cigar.
A Bordeaux varietal, Malbec falls somewhere between Cabernet Sauvignon and Merlot. It can bring very deep color, ample tannin, and a plum-like flavor. Some of the best Malbecs can be described as dry, mouthfilling and sumptuous.
Flavors
Plum, ripe red fruits, earthy, and spicey.
Food Pairings
Grilled fish and meats, spicey vegitables.
Two styles. One includes Cabernet and is full bodied and robust. Another is softer, medium-weight, and features more herb, cherry and chocolate.
Flavors
Current and cherry flavors and firm tannins.
Food Pairings
Duck, lobster bisque, and smoked salmon.
Pinot Noir, the classic grape of red burgundy. Pinot Noir along with Chardonnay and Pinot Meunier, is one of the major grape varities in Champagne.
Flavors
Black cherry, spice, pure, sweet, red berry, and currant flavors.
Food Pairings
Turkey, beef, lamb, pork, veal, wild game, pasta with red sauce.
Sangiovese is Chianti. It can produce concentrated, long-lived, oaked reds with savory, herb and spices. Great with all foods.
Flavors
Medium to full bodied with flavors of spice, raspberry, cherry, and anise
Food Pairings
Beef, veal, pork, pasta with red sauces, poultry and expresso
This is the great red grape of the northern Rhône where it reaches its glory in the dark, muscular, long-lived wines of Hermitage and Côte Rôtie.
Flavors
Smooth, supple texture, with black fruit flavors and peppery, spicy characteristics.
Food Pairings
Beef, small game, poultry, and full-flavored cheese and a good cigar.
The most popular of all white grape varieties. Produces a variety of flavors and styles depending on where it’s grown. From crisp Chablis to the buttery woody styles of California.
Flavors
Intense fruit flavors of apple, fig, melon, pear, lemon, along with honey, butter, and vanilla.
Food Pairings
Shellfish, poultry, pork, veal, salmon, cream sauces.
Pinot Gris, is one of the chief dry white varieties in Alsace, but also produces some deliciously sweet, ageworthy, late-harvest styles.
Flavors
Medium bodied flavors of citrus, spice, figs, and toasted almonds.
Food Pairings
Pasta primavera, charcuterie (mixed grill), and fresh fruit.
A true classic grape, Riesling is the one of the most versatile. Aromatic, clean, crisp, it produces dry to outstanding
sweet wine.
Flavors
Complex fruit flavors of peach, apricot, and green apple.
Food Pairings
Poultry, grilled fish, shrimp, crab, smoked salmon, fresh fruit, and mild cheeses.
It’s biggest glory is in the Loire Valley which produces many diverse styles, from fresh and bright near the coast to richer, fuller, earthy, food friendly dry whites of Poulilly Fume.
Flavors
Tropical fruits, such as melon, pineapple, and citrus.
Food Pairings
Seafood, salads, light pastas, poultry, appetizers, and goat cheese.
wine basics
Wine and your health, what is truth & myth... >
Wine Regions of France, the history, climate,
and wine making processes... >
> wine and food pairings
> wine varietals
> wine vocabulary
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> ordering: the wine list
> barell making
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