Every Major Type Of Red Wine You Would Ever Need To Know

By Samantha Maxwell & Hayley Hamilton Cogill Tasting Table | Aug 8, 2022 & others

If you’re a beginner in the world of red wine, walking down a wine aisle at a local wine shop or even your grocery store can be intimidating. Sure, you know that Merlot and Malbec are both red, but your knowledge doesn’t go too far beyond that. If that’s the case for you, don’t worry. We’re here to shed some light on the red wine section. The truth is, the vast majority of red wines come down to a handful of grapes, so if you know about those grapes, then you’ll have a much clearer picture of the wine landscape. That can help you choose the perfect red for that steak dinner or select a bottle for your friend’s housewarming party.

We’re going to cover 10 common types of red wine you’ll find on shelves. Of course, there are countless other varieties out there, but these are the types you’re most likely to see regularly. Get acquainted with these varieties first, then make your way to your local wine shop and try them out for yourself. After all, the best way to determine what kind of wine you prefer is by sipping it yourself. Ready to get started? Here’s every major type of red wine you’d ever need to know.

1. Merlot

If you’re looking for an easy, approachable red wine to start sipping, you certainly can’t go wrong with a Merlot. According to Wine Enthusiast, it’s one of the most popular red wines in the world, and it comes in at number two in red wine popularity in the United States (right behind Cabernet Sauvignon). It’s a versatile grape that can be transformed into fruity or oaky wines alike, serving a variety of taste palettes.

When you get a good Merlot, you’re going to experience a well-balanced wine with moderate tannins, moderate acidity, and relatively high alcohol content. Though individual bottles may vary significantly, you can expect a medium or full-bodied wine. It’s common for tasters to pick up notes of cherry, berries, or plums, or you might get a taste of chocolate or vanilla if you’re drinking an oakier variety (via Wine Folly).

While a wine featuring only Merlot grapes is common on its own, these grapes also commonly find their way into Bordeaux blends. One thing’s for sure: If you bring a Merlot to a dinner party, no one is going to complain. We think this is a great entry point for all those just beginning to get into wine.

2. Zinfandel

Let’s clear one thing up right away: Zinfandel is not the same thing as white Zinfandel. The latter is a sweet or off-dry rosé that many wine drinkers dislike. Of course, if you like it, you should enjoy it, but you definitely shouldn’t confuse it with Zinfandel, which is a red wine with moderate tannins and high alcohol levels, per Wine Folly. This results in a big-bodied wine that pairs well with various Arabic and Mediterranean cuisines. However, the wine itself is originally from Croatia, which has a thriving wine industry. Fun fact: Per Wine Folly, Zinfandel is the only grape varietal in the world that has an annual festival called the ZAP Wine Festival.

While white Zinfandel might be more common on grocery store wine shelves than red Zinfandel, you can usually find the latter without too many issues. This grape is also often found in California red blends (via VinePair). If you’re looking for a bold, robust red that will pair deliciously with all of your favorite foods like grilled meats and mezze, you may find just what you’re searching for in a Zinfandel.

3. Cabernet Sauvignon

Moderately bold, full-bodied, and perfect for pairing with food, it’s hard not to love a good Cabernet Sauvignon. This is an extremely popular type of wine. In fact, it’s the most popular in the world. Like Merlot, Cabernet Sauvignon is a great variety for beginner red-drinkers, as it’s both easy to obtain and has a widely appreciated taste. You may notice notes of black cherry or black currant if you’re enjoying a fruitier Cab, while an oakier variety may evoke notes of graphite or cedar, per Wine Folly. Cabernet Sauvignon is produced worldwide, from France, Italy, and Spain to South Africa, Argentina, and even China.

One of the reasons Cabernet Sauvignons are so popular is because they age really well. Tannins and chemical compounds referred to as phenolics ensure that Cabs taste amazing even after they’ve been in a cellar for decades (via The California Wine Club). The tannins in this wine are more pronounced in younger bottles, but older vintages tend to be more mellow, thus pairing with a wider variety of foods. If you’re looking for the perfect entryway into the world of red wine, grab yourself a Cabernet Sauvignon the next time you’re out.

4. Nebbiolo

According to Wine-Searcher, while Nebbiolo grapes are produced in many parts of the world, they’re overwhelmingly grown in the Piedmont region of Italy. It has high-quality wines that are known for their intense tannin and acidity. Because of these qualities, they pair well with cheese and other fatty, creamy dishes, as the acidity helps cut through those intense flavors (via “Wine Folly: Magnum Edition”). Taste for notes of cherry, leather, rose, and star anise.

You may find cheaper Nebbiolo varieties on the market, but you should expect to pay around $30 for a good bottle. Due to this price point and its intense, bold flavor, Nebbiolo is generally not a wine that new drinkers start with, but it’s certainly worth a try if you’re looking for something new and interesting. There’s a chance that you won’t be able to find it in your grocery store wine aisle, but most well-stocked wine stores, especially those with robust Italian sections, should carry a wide selection of Nebbiolo. This wine can be consumed young, but it typically ages well rather quickly.

5. Syrah (Shiraz)

This one causes quite a bit of confusion for some new wine drinkers because it technically has two names. According to Wine Folly, the grape originated in France’s Rhone Valley, a legendary wine-producing area. However, since then, it has made its way to Australia, and it’s now the most-planted grape in the country. In Australia, they don’t refer to it as Syrah like they do in Europe. Instead, it’s called Shiraz. If you see different wine bottles with these different names, you’ll know that they’re the same grape, and it gives you an idea about where that particular bottle was produced.

This full-bodied red wine has a moderately high alcohol level, medium-high tannins, and tends to be on the drier side (though not intensely so). It’s excellent when paired with dark meats and intense spices, as those flavors tend to bring out its fun, fruity side. Notes of blueberry and plum are standard, as are tobacco and milk chocolate aromas.

If you’re already a fan of Cabernet Sauvignon and Merlot and want to branch out to try something new, Syrah is an excellent option. These wines share many of the same characteristics, but Syrah is a slightly less common find in the U.S.

6. Malbec

Are you looking for a way to get into South American wines? Then do we have a treat for you: it’s called Malbec! Malbec is grown everywhere from South Africa to New Zealand, but most of its production comes from Argentina, per Wine Folly. VinePair says that it’s been a popular blending grape in France for over 100 years, but Malbec has grown as a wine in its own right over the past few decades. And the stuff from Argentina is generally regarded as some of the best.

If you like juicy, fruity wines, Malbec is going to be perfect for you. Don’t assume that juiciness means it will be too sweet, though. Most Malbec is quite dry. We love that this type of wine is affordable so that everyone can enjoy it. If you’re looking for a good bottle of Malbec, you can expect to spend around $15. You should be able to find Malbec at most shops that sell wine.

While many red wines tend to have a longer finish (meaning the flavor stays with you for a while after you take a sip), the finish on Malbec is relatively short. This means it’s great for pairing with red meats that tend toward the leaner side.

7. Pinot Noir

Burgundy is one of the most legendary wine regions globally, and Pinot Noir is right at home there, according to Decanter. However, it’s also grown in other parts of the world, from Chile to Switzerland, so you shouldn’t worry about tracking down a Burgundy if you can’t find it at first. This light-bodied red is great for those who generally drink white wine but want to branch out and try something new. It’s not very sweet, but the acidity is intense, making it ideal for pairing with foods that you normally wouldn’t think of eating with a glass of red wine (via “Wine Folly: Magnum Edition”). Chicken, for instance, is an excellent pairing with Pinot Noir.

Unfortunately, Pinot Noir can be more expensive than other bottles, which means you’ll want to spend around $30 for a bottle of the good stuff. Pinot Noir is an incredibly finicky varietal for grape growers to work with, per Wine Enthusiast, since it is susceptible to disease and root rot. But even though it is hard to grow, Pinot Noir is a fave for many drinkers, and if you haven’t tried it yet, it’s worth a sip.

8. Cabernet Franc

Never seen a Cabernet Franc in the flesh before? You’re not alone. It’s not especially common to see this wine on its own because it is most often used for blending with other varietals into Bordeaux red wines. However, it is sometimes produced as a single varietal, according to MasterClass. When you drink this wine, expect a medium-bodied red with plenty of acidity that makes it sippable and perfect to pair with tomato-based dishes. You might pick up on notes of strawberry or raspberry as well as bell pepper and chili pepper.

If you’re looking for intense tannins, then Cabernet Franc is probably not for you. While it can often be confused with Cabernet Sauvignon, Sauvignon grapes have a thicker skin than Franc ones, which gives Sauvignon a heavier and more intense flavor. However, if you’re not super into red wines generally, this wine is a great place to start. It’s a fun option to serve at a party if you want to introduce your guests to something a little different than what they might be used to drinking.

9. Sangiovese

According to Wine Folly, Italy, Tuscany grows most of the world’s Sangiovese, a dry, acidic, savory red wine. Because it’s so acidic, it can pair well with spicy and other acidic dishes, making it one of our favorites for a dinner party. It pairs excellently with tomatoes and potent herbs. It can be a great option for vegetarian cooking — as long as the food you’re eating has plenty of plant-derived fats. However, Sangiovese generally isn’t amazing for pairing with sweet dishes, so if you’re looking for a dessert-adjacent drink, it’s usually not the way to go.

Wine Folly refers to Sangiovese as a “chameleon,” meaning that different wines using this varietal will taste different. The variation is huge, so it pays to learn about the specific region you’re getting your Sangiovese from if you’re curious about the details. This fun, interesting wine is a great option for food lovers and those who want to branch out to slightly less recognized varietals that are still widely available.

 

10. Grenache

Grenache, also known as Garnacha in Spain, is a common grape used in wines throughout the world. VinePair describes the flavor as berry-forward with notes of strawberries and white pepper along with a hint of Fruit Roll=Ups. Umm … sign us up! This varietal was originally cultivated in Spain, and it’s sold both as a single varietal as well as appearing in blended bottles. You may want to consider pairing it with autumnal dishes like roasted veggies, lamb, or even prime rib. However, The Wine Cellar Insider shares that it’s extremely versatile, so don’t be afraid to try some creative pairings if that’s what you’re into.

While Grenache can be quite expensive, you won’t have to spend a fortune to enjoy this wine to its fullest. A $15 to $20 bottle can give you a good idea of what this grape offers and initiate you into a whole new world of red wine. Give it a try the next time you cook a special dinner.

 

11. Lambrusco

From Italy’s Emilia-Romagna, Lambrusco is a regional designation and a mix of various grapes that grow wildly and flourish quickly (via Wine Traveler). Yes, it can be confusing. Don’t fret, though. You’ll love this type if you like juicy, lively wine with an effervescence. With origins potentially dating back to 160 BC, Wine Folly says Lambrusco tends to be low-alcohol and easy-drinking.

The different varieties range from pale-pink to inky purple, the site says, and are produced either dry or semi-sweet. The wines also tend to have aromas of wildflower, black cherry, pomegranate, and wild herbs. Flavors can be fruit-forward like tart cranberry and sour cherry, or savory with black tea, spice, and olive. Best served chilled, this type of sparkling wine always has a bubbly element as a semi-sparkling frizzante or fully-carbonated spumante.

Regional classifications can help you determine which you’ll most enjoy. Lambrusco di Modena is an uncomplicated and approachable introductory style. Lambrusco di Grasparossa is dark, dry, and structured with blue-and-black fruit flavors, bold tannins, and mouth-watering astringency. If you’re a fan of semi-sweet, fruity, and creamy wines, Lambrusco Salamino and Lambrusco Reggiano should be on your list.

Lambrusco is known for high acidity that pairs with rich, fatty foods, particularly from the Emilia-Romagna province — home of balsamic vinegar of Modena, mortadella, and Parmesan-Reggiano cheese. Pair Lambrusco with parmesan risotto or a charcuterie board with Prosciutto di Parma.

12. Barbera

Slo Wine shares that over 5000 varieties of wine grapes are included in the Italian National Registry! Of which, they add about 350 are actively growing native varieties. Within Italy’s northwestern Piedmont region, Barolo might be best known for its production of powerful, tannic (and often expensive) wine from nebbiolo grapes.

But, it isn’t the only variety grown in this region notable for white truffles, chestnuts, and hazelnuts. The barbera wine grape thrives on low slopes and valleys below the fog line (as in, the less-than-prime locations) throughout the Piedmont province, notes Wine Folly.

Barbera wines are fleshy and food-friendly with a light-to-medium body. With its rich purple color, this wine can confuse your palate. You may expect the wine to be dense and tannic. Instead, barbera is aromatic and fresh with high acidity. The wine site shares the wine’s flavors include juicy wild strawberry, tart cherry, and pencil lead. A young, fresh style of wine also has a structure, texture, and balance that is ideally enjoyed the first few years after release.

Some of the best come from vineyards around Asti and Alba, where the wines are bright and fresh with an easy approachability. Outside of Italy, barbera is grown in California, Australia, and Argentina, typically delivering darker fruit notes with higher alcohol from the warmer growing conditions.

Barbera wine is usually quite affordable, making it the perfect Tuesday night wine for pairing with regional dishes like truffle-topped chestnut agnolotti.

13. Tempranillo

Tempranillo is a tale of mediums: Medium to full-bodied, medium to low acidity, medium to high tannin, medium alcohol, and a lot of flavor. Though various red wine varieties originate in Spain, tempranillo is the country’s signature grape. Foods and Wines of Spain says tempranillo grapes cover 20% of Spain’s total vineyard area. The grape’s native region, Rioja, enjoys high elevations with warm days and cool nights, resulting in balanced, fresh wines with notes of red fruit, soft herb, and leather. In central Spain’s Ribera del Duero and Toro regions, Wine-Searcher finds the wines are more rugged, tannic, and high in alcohol due to the extreme temperatures.

Tempranillo comes from the Spanish word temprano, meaning early, because it ripens quickly, producing thick-skinned grapes on highly productive vines. The variety goes by different names, including tinto fino, cencibel, and tinta de toro, with each showing different characteristics and styles. The best tempranillo wines are from areas preserving the fruit’s natural acidity.

Tempranillo has an affinity for American oak aging, embracing the oak’s vanilla coconut flavors in the wine. As the wine ages, tertiary qualities emerge like dried cherry, fig, and woody herbs. By law, a Rioja Reserva wine must age at least three years, of which one year must be in barrel and six months in bottle (via Rioja Wine). Rioja delivers incredible quality for the price point. Delicious Rioja Reserva wines are available for under $20 from producers like CVNE, Beronia, and LAN.

14. Carménère

As Spain has tempranillo and Argentina has malbec, the signature red wine of Chile is carménère. Though a native Bordeaux variety, its success shines brightest in South America. After phylloxera devastated the vine in France, carménère was considered extinct. However, before the pest spread throughout Europe, vintners took cuttings of the carménère vines to Chile says Wine Enthusiast.

Vinepair adds Chilean vintners had misunderstood what variety they were growing for decades. They thought the carménère was merlot, and treated it as such in the vineyard, harvesting the fruit side by side with early-ripening grape. In the 1990s scientists confirmed they were growing a late-ripening carménère. In 1998, the Chilean Department of Agriculture designated carménère as a distinct variety, skyrocketing production. The sun-loving variety now thrives throughout Chile’s Central Valley.

Carménère wines made from unripe grapes display bitter green pepper, paprika, and Tabasco. These qualities are similar to the carménère parent grape, Cabernet Franc. The wines have moderate tannin, medium to full body, rich concentration, and flavors of black plum, fig, cherry, and woody herb. Though most carménère grapes are grown in Chile, vintners in Italy and New Zealand dabble with small productions, though they too likely began growing the grape confusing it with something else.

15. Tannat

Tannat is believed to originate from the Basque country on the border of France and Spain. Today, it is most widely planted in France’s Madiran region. Wine Enthusiast says tannat’s opaque, purplish-black wine grapes are filled with tannin and thrive in arid, desert-like conditions, like the dry and dusty vineyards of California’s Paso Robles.

Tannat is the signature variety of wine grape for Uruguay, where vintners first planted tannat vines in the 1870s. However, Uruguayan tannat is unlike other versions worldwide, in part, because cuttings came from vines from the Basque country arrived before the phylloxera louse wiped out much of Europe’s vineyards throughout the 1800s (via Vinepair). Chile’s old vine tannat produces wines that have bold tannin with racy acidity, dense concentration and structure, and a rustic yet finessed Old World style.

In addition to its powerful flavor profile, tannat may be one of the healthiest red wines available. The Grape Collective adds tannat has high levels of antioxidants, including polyphenols, procyanidins, flavenoids, and resveratrol, thanks to the number of seeds grown within tannat grapes; most grapes have two or three seeds, but tannat has five. If you haven’t tried tannat and want to start with a good one, we love Bodega Garzon — and we’re not the only ones. Bodega Garzon’s Reserva Tannat has landed on Wine Enthusiast’s top 100 wines of the year multiple times.

16. Mourvèdre

Deep and intense, mourvèdre is a robust, sun-loving grape that creates concentrated, full-bodied wines. The variety originates from eastern Spain, where it is known as monastrell. Cellar Tours finds that Phoenicians are believed to have introduced the grape to Spain around 500 BC before the Romans brought it to France, where it took on its internationally recognized name, mourvèdre. A challenging variety to work with, the late-ripening grape requires a long-growing cycle to fully mature, which pushes alcohol levels to extremes, often exceeding 16%, says Cellar Tours. It becomes a continuous juggling act in the vineyard as picking mourvèdre wine grapes early, before the fruit is ripe, creates intensely tannic wines with astringency.

Blending mourvèdre with other varieties, like grenache and syrah, helps create wines with balance and appealing flavors, such as the bold wines of France’s Bandol. Wine Folly shares that Bandol wines are full-bodied and tannic, with peppery, meaty flavors. Wile the wine grape is integral to red blends, in Spain, mourvèdre, or monastrell, is still showcased on its own.

Mourvèdre benefits from aging to soften tannins, the wine site suggests up to ten years for the Bandol selections. Open and decant mourvèdre wine an hour or so before dinner to introduce oxygen into the wine, helping the flavors open. The meaty and robust wines pair well with hearty dishes like boneless short ribs, roasted leg of lamb, or venison.

17. Portuguese Field Blend

Deep red grapes creates sweet, fortified port wines, and dry, concentrated red table wines.
Deep red grapes creates sweet, fortified port wines, and dry, concentrated red table wines.

If you stroll through the slate-filled, steeply terraced vineyards along the Douro River in Portugal, you will see a patchwork of vines known as the Portuguese field blend. The Best Portugal explains this melange of deep red grapes creates sweet, fortified port wines, as well as dry, concentrated Portuguese red table wines. The site says the combination varies, but includes varieties like tinto roriz (the Portuguese tempranillo), touriga nacional, alicante bouchet, touriga franca, and legally upwards of 90 more. All of these are warm-weather varieties that thrive in hot, arid temperatures.

Wine-Searcher reports the effects of global warming in wine-producing regions means thick-skinned, high-tannin, and warm weather varieties that might have been obscure in the past could become the standard vines in the future. The site says varieties commonly included in the Portuguese field blend are heat resistant and adapt well to little rainfall and extreme daytime temperatures.

Although Portugal’s field blend is often best associated with fortified port wines, the blends meld harmoniously as dry Portuguese table wines. Wine Enthusiast shares that in the past these wines left much to be desired; however, when Portugal joined the European Union in 1986, investment from the EU brought about essential improvements and modern technology to vineyards and wineries — white Vinho Verde has famously benefited from a modern update. Leading Portuguese winemakers, like Symington and Esporao, are crafting high-quality, affordable table wines that are powerful and have an easy-drinking, balanced style.

18. Red Meritage

Blend of words: "merit" to indicate quality and "heritage," referring to the historic art of blending.
Blend of words: “merit” to indicate quality and “heritage,” referring to the historic art of blending.

Every Bordeaux wine is a blend of select varieties — including cabernet sauvignon, cabernet franc, and merlot — that must come from the celebrated Bordeaux region in France. So, how could every other international winemaker blending these varieties distinguish their wine as a premium product and differentiate itself from various other Bordeaux-style red table blends?

Enter the Meritage Alliance: The Alliance began in the United States in 1988, known then as the Meritage Association, when producers sought a way to discern their New World wine blends. The name is a blend of words: “merit” to indicate quality and “heritage,” referring to the historic art of blending. With the label, premium quality blends of white and red noble varieties denoted higher prestige and the finest wines of the vintage, particularly the red blends from Napa Valley.

The Meritage Alliance is dominated by New World members mainly from California but includes international makers from Argentina, Mexico, Australia, and Canada. For red wines to be classified as a Meritage, the grape blend must contain only cabernet sauvignon, merlot, cabernet franc, malbec, petit verdot, carmenère, or the relatively obscure varieties of Saint-Macaire and Gros Verdot. Red Meritage wines can also include no more than 90% of any one variety. Enjoy red Meritage wines with dishes that pair well with Bordeaux wines, including braised lamb, pork belly, beef cheeks, or slow-cooked, sous vide ribeye.

19. Gamay

Best served slightly chilled, highlighting the natural fruit notes.
Best served slightly chilled, highlighting the natural fruit notes.

If you have ever tried a bottle of Beaujolais Nouveau wine, you have enjoyed gamay grapes. The quickly produced, grape juice-like wine is released on the third Thursday of November and raced from the Beaujolais region to Paris to celebrate the first wines of the season on Beaujolais Nouveau Day. But, gamay wines are so much more than the youthful nouveau selections.

Like pinot noir in weight and body, gamay has light tannin and high acidity, shares Vinepair. Gamay wines are also usually best served slightly chilled, highlighting the natural red fruit notes. Styles range from light and fresh to well-rounded and age-worthy. One thing is sure, all gamays are approachable, easy to drink, and delicious.

The most famous gamay wines come from Beaujolais, a 34-mile-long area in central France south of Burgundy that encompasses 12 regional designations. Vinepair says wines labeled as Beaujolais are most common, but the 10 cru Beaujolais, like Morgon, Fleurie, and Brouilly, are the most high-quality wines. If you are a fan of light-bodied wines, Wine Folly says wines from Fleurie showcase floral aromas with a delicate softness. If you prefer something heartier, the site adds the Morgon wines are similar in taste to pinot noir from Burgundy thanks to notes of dark cherry, mushroom, and truffle, especially when allowed to age.

Due to gamay’s overall low alcohol, juicy fruit, and fresh acidity, the wine is incredibly food-friendly: Pair with salmon tacos, crispy roast duck, and roasted turkey and cranberry sauce on Thanksgiving.

20. Mencia

Spain's answer to Pinot Noir
Spain’s answer to Pinot Noir

Mencía is Spain’s answer to Pinot Noir. The thick-skinned up-and-coming mencía grape produces aromatic, complex wines filled with notes of wildflowers melding with dried leaves or truffles. These intoxicating aromas lead to flavors of wild strawberry and pomegranate, then finishing with spicy, freshly cracked pepper. Cellar Tours says mencía, pronounced “men-thee-ah,” is a native variety to northwest Spain, specifically Bierzo in Castilla y Leon and neighboring Galicia. The delicate variety presents various challenges in the vineyard because mencía is sensitive to disease, can quickly lose acidity, and delivers high-alcohol levels, adds Cellar Tours. However, when mencía is crafted with care, the expressive wines are some of the most compelling, delicious selections from Spain today.

A region filled with mountains and valleys, Wine Tourism Mag says Bierzo benefits from its location nestled between Galicia’s rainy, humid, Atlantic-influenced climate, and Castilla y Leon’s sunshine-filled, continental climate. Wine Enthusiast adds that Bierzo enjoys a balanced growing season thanks to its higher, cooler elevation compared to the rest of the province, resulting in wines showcasing minerality that’s attributed to the region’s slate and schist deposits — a defining element of these expressive wines.

We love the wine with grilled pork belly or roasted mushroom burgers. Though the popularity of the wines has grown in recent years, mencía remains affordable, with options from Losada, Raul Perez, and Avancia often costing less than $20 — making it a good option for a red wine spritzer.

21. Cinsault

Cinsault should hold a permanent position in your wine rack if you are a fan of refreshing, balanced wines with ripe red-fruit flavors. Cinsault, also known as cinsaut or hermitage in South Africa, is a heat-loving red grape from southern France. It is a vigorous vine, producing a lot of fruit each year thanks to its resistance to drought and love of hot, dry growing conditions. But, just because the vine delivers like the “Giving Tree” doesn’t mean the fruit quality is lacking: Cinsault produces clean, crunchy, bright rosé wine and luscious, dry red wines.

Cards of Wine notes cinsault is often used as a blending partner with Rhone varieties in the wines from France’s Rhone Valley and Languedoc-Roussillon. It is also a key part of South Africa’s regional favorite, pinotage, which is blended with pinot noir, the site adds. But, cinsault can easily shine as a single variety wine thanks to its wild red berry and stone fruit flavors. Henry Jeffreys shares in Club Oenologique that today young winemakers are producing high-quality, single-variety South African cinsault wines from old bush vines. The light-bodied wines are low alcohol, refreshing, and affordable, he adds.

Cinsault Rhone blends are perfect pairing partners for hearty, fatty dishes like Irish stew. Cinsault rosé wines are excellent with seafood and shellfish, grilled vegetables, and summer salads. Pop a bottle of single-varietal cinsault wine in the fridge for 15 minutes before opening and sip solo on a lazy summer afternoon.

22. Chambourcin

Mony Knight. Okahu Wines, Northland. One of the few NZ wineries selling Chambourcin.
Mony Knight. Okahu Wines, Northland. One of the few NZ wineries selling Chambourcin.

Chambourcin is a species of grapevines belonging to the Vitis genus in the flowering plant family Vitaceae. It is a French-American interspecific hybrid grape variety used for making wine. Its parentage is uncertain. The hybrid was produced by Joannes Seyve who often used Seibel hybrids produced in the 1860s. The grape has only been available since 1963; it has a good resistance to fungal disease, and is one of the parents of the new disease resistant variety, Regent, which is increasing in popularity among German grape growers.

The grape produces a deep-colored and aromatic wine. It can be made into a dry style or one with a moderate residual sugar level. Chambourcin is a teinturier a grape whose juice is pink or red rather than clear like most red vitis vinifera cultivars.

The red juice fermented over the red skins can produce a very strongly flavoured wine. Most red wines are served at cellar temperature (55-58 degrees F.) to bring out the flavour but some Chambourcin wines have such a strong flavour that it is recommended that they be served chilled.

Chambourcin has been planted widely in the mid-Atlantic region of North America, particularly in such states as New Jersey, New York, and Pennsylvania. It is also grown in Harrow and Ruthven, Ontario, and in Kelowna, B.C., Canada; several counties in Virginia; Frederick, Washington, Harford, Prince George’s County, Maryland, Calvert County, Maryland, and St. Mary’s County, Maryland; Kent County, Delaware; Monroe County, Indiana; Daviess County, Kentucky; in the Ohio River Valley AVA Ohio; Greenbrier, Calhoun, Roane, and Mineral counties in West Virginia; Allegan County, Michigan; the Shawnee Hills AVA of southern Illinois; the Yadkin Valley and Haw River Valley of North Carolina; Western Tennessee in the Mississippi Delta AVA[3][circular reference]; Missouri; south-central Kansas; Norman Oklahoma; New Zealand’s Northland Region;[4] the Hunter Valley Region of New South Wales and other warm, humid regions in Australia; also in France and Portugal.

Wine Fermentation, Explained: How the Process Affects the Flavor and Texture of Your Vino

Understanding these techniques will help lead you to the wine you love.

By Mike Desimone & Jeff Jenssen, RR | 9 Nov, 2022

Bodegas Valduero

Humans have made wine for about 7,000 years, and experts agree that until relatively recently, it may not have tasted perfect. For millennia wine has been the ultimate expression of agriculture. Still, once grapes are transported from the vineyard to the winery, it is up to the winemaker to apply their hand to create the best beverage possible. While cold fermentation is a relatively new technique introduced in the 1950s, many other practices are as old as winemaking. Many terms are casually tossed around by those in the know, so here is a quick explanation of some of the more common winemaking terms you may come across and how wine is fermented will affect the final product.

Cold Fermentation

Of course, wine is made by fermentation: Yeast converts grape sugar to alcohol, and the result is this glorious liquid we love. One of the byproducts of fermentation is heat, which, left unchecked, could cause temperatures to rise to the point that yeast dies and fermentation stops. Fermentation at higher temperatures can also create a wine with lighter aromatics, unpleasant flavours, and a lack of elegance or finesse. A colder, slower fermentation preserves aromatics, fruit flavours and colour. External cooling jackets or pipes filled with cold running water maintain temperatures within the tank, allowing the winemaker to control the fermentation speed.

Barrel Fermentation

Some wines, like the Malbec in Argentina, are fermented in concrete eggs.
David Silverman/Getty Images

Wine may be fermented in various containers, including stainless steel tanks, concrete vats or “eggs,” fibreglass tanks, terra cotta amphorae, or wooden barrels or vats. While stainless steel, concrete and fibreglass are considered neutral and do not impart flavour or texture to the contents within, fermenting in a barrel adds flavour to the wood and a buttery or creamy texture. This method leads to a richer mouthfeel and may bring flavours of vanilla, baking spice, coconut or coffee. It can be used for white wines like Chardonnay or Verdejo and red wines like Cabernet Sauvignon, Merlot, Nebbiolo or Tempranillo.

Yolanda García Viadero, proprietor and winemaker at Bodegas Valduero in  Ribera del Duero, Spain, began using this technique 12 years ago with external rollers that rotate horizontal barrels during fermentation. She told Robb Report, “For fermentation, wood is interesting. The structure is improved, and all the grape characteristics are reinforced and amplified. But at the same time, the texture and flavour are softer.”

Malolactic Fermentation

Sometimes shortened to “malo” by winemakers, malolactic fermentation converts tart malic acid to more creamy or buttery lactic acid. This is easy to remember because “lactic” pertains to milk; a class of bacteria known as lactobacillus are responsible for the conversion. Technically it is not truly fermentation because yeast isn’t involved. It lowers acidity and raises pH, resulting in rounder, smoother or fuller wines. It can occur spontaneously during primary fermentation or after the first fermentation. Many red wines and some white wines, such as Chardonnay, Viognier or Soave, undergo malolactic conversion, which adds stability to wines but may decrease the sense of freshness.

At Bodegas José Pariente in Rueda, Spain, winemaker Martina Prieto Pariente uses malo in her Finca Las Comas wine, a single-vineyard, small batch Verdejo. She explained to Robb Report, “This vineyard tends to maintain a high acidity and therefore also a somewhat higher than normal malic acid content. The partial malolactic conversion in this wine allows us to soften the acidity and provide greater aromatic complexity due to the light notes of butter and cream, respecting the primary aromas as it is partial and not complete. This translates into a wine with more volume, silky texture and depth.”

On the Lees

Champagne has to spend at least a year on the lees, but this bottle spent nearly four decades.

Although the process sounds highly unattractive, ageing on the lees heightens many of the pleasant characteristics of wine’s aroma, flavour and texture. Admittedly, this step isn’t fermentation itself but using the byproduct of fermentation to influence the final product. Called sur lie in French and Sobre lias in Spanish, this is the practice of allowing the wine to remain in contact with dead or spent yeast cells. As fermentation occurs, sediment falls to the bottom of the tank or barrel. The first to sink is gross lees, consisting of dead yeast, grape skins and yeast cells—fine lees, which have a sleeker texture and settle to the bottom throughout the fermentation. Lees can be filtered out, but winemakers may also leave them in to provide more complexity to the finished wine.

This method is always used for Champagne; non-vintage Champagne must spend at least 12 months on the lees, while vintage Champagne must remain in contact with the lees for a minimum of three years. This can add aromas and flavours of almonds, hazelnuts, baking bread, brioche and toast—many other wines, whether white, red or rosé, are also aged in this way.

“The process of ageing Chardonnay on the lees adds complexity, both in the secondary aromas and flavours that it adds to the wines and what it delivers in texture,” Graham Weerts, winemaker for South Africa’s Capensis told Robb Report, “Chardonnay can be subtle in its primary fruit characters, but it’s one of the few white varieties that gains complexity through its evolution over time. The intent for Capensis has always been to produce wines that rival the best white wines in the world in terms of quality and longevity, and lees ageing is a fundamental part of the approach.”

Panel discussion on NZ Rosé, Oct 2022

28 Club members chose to attend this diverse and interesting pink evening, but those that did were pleasantly surprised by most of the wines tasted, educated and now appreciative of Rosés.

From when to drink Rosé, regional styles, and the variety of grapes now used for the various wines, from the opening bubbly, everyone connected with and enjoyed the tastings. Opening with a Toi Toi Sparkling Rosé, which comprised of a mixture of Riesling and Merlot, through to the last McArthur Ridge Lilico Pinot Rosé, the diverseness of the 21st-century Rosés was indeed on display. Rosé is a style of wine, not a grape variety.

The wines were selected from wine sites and supermarkets, which were below the $20 mark, so they can be purchased and enjoyed by everyone the next time they’re shopping or browsing the computer. The wines we sampled during the evening were:

  • Toi Toi Sparkling Rosé NV – Riesling and Merlot blend from Marlborough
  • 2021 Giesen Estate Riesling Blush – from Marlborough and Waipara
  • 2022 ME by Matahiwi Estate – Pinot Noir from Masterton this was thought to be the best value for money in wines
  • 2021 Haha Hawkes Bay Rosé – Merlot and Malbec from Hastings and Bridge Pa this is a Bordeaux blend with added Cab Sauv and Cab Franc
  • 2020 Left Field Moon Shell Moth Rosé – Arneis, Pinotage and Merlot from Hastings
  • 2020 Middle Earth Pinot Meunier – a faux pas for the evening, turned out to be red! A Pinot Meunier – this was enjoyed by everyone nonetheless and will go on to be purchased
  • 2019 Spade Oak Voysey Blonde Rosé – Tempranillo, Albarino, Syrah, Viognier and St Laurent from Gisborne – this was indeed Blonde! And was a special blend as this vineyard has been on-sold since this mixture was bottled
  • 2019 McArthur Ridge Lilico Pinot Rosé – Pinot Noir – from Central Otago

Esk Valley and Gordon Russell, Aug 2022

In 2018 we contacted Gordon Russell to see if he could present a tasting some time, and he said yes, he would be delighted, but it would need to be 2021!

Roll onto 2021 when sadly, the Covid levels meant that our Esk Valley tasting had to be postponed to that year. So, imagine your committee’s disbelief when Gordon contacted us in the week of our tasting to say sadly that his wife had COVID-19 and that he was having to isolate himself. He said he was disappointed but then offered to fast courier the tasting notes and wine to us so the meeting could continue. Thankfully, Richard Taylor then stepped up to the plate and, using the tasting notes, entertained us with an interactive evening that went down well and was much appreciated.

The club’s appreciation of the wines presented was subsequently reflected in the 141 bottles ordered by members.

The wines for the evening were:

  • Hawkes Bay 2022 Rose’ – was our mix and mingle wine and a beautiful shade of almost metallic pink, gentle on the nose, smooth in the mouth
  • Hawkes Bay 2021 Pinot Gris had a slightly pinkish colour with greengage on the tongue – it was a lovely extra tasty Pinot Gris which comes from free-draining terraces with the grapes themselves approaching 20 years old! Interestingly it has some oak barrel fermentation too
  • Artisanal Hawkes Bay 2021 Chenin Blanc – this is a new brand that has only been on the market for 12-18 months; it was a pale shade and, at the moment, has baked apple/citrus/peach on the tongue
  • Great Dirt Seabed Chardonnay 2020 – this is their premium label and was buttery on the nose and white peach on the tongue. The terrain where these grapes grow was tidal river territory before the 1930s Napier earthquake.
  • Artisanal Gimblett Gravels Grenache 2021 – nice dark red colour; this is a low-yield crop and is 100% Grenache, fermented in open-topped concrete carrels
  • Artisanal Gimblet Gravels Tempranillo 2021 – almost purple in colour, dry on the nose, dark berries with a hint of vanilla on the nose – has been in American and French oak and comes from a single block in Te Awa planted in 2018
  • Artisanal Gimblett Gravels Malbec, Cav Sauv, Merlot 2000 – again almost purple in colour, blackberry/currents on the tongue. This would go well with Venison. Again this is a low-yield crop, fermented with wild yeast in concrete open-topped barrels and kept until 2032!

Of the above, the most ordered was the Chenin Blanc. This reflected both the quality of this wine and likely the fact of how starved we are of this variety in New Zealand. Thanks again, Richard, for arranging this tasting and then stepping in to deliver it for Gordon. I am told that Gordon has already offered to do this again in 2024. You would be most welcome, Gordon.

Stop Press!! Cellar Club Wins Trifecta of Top Hawke’s Bay wineries!!

June – Te Mata, Hawkes Bay w/ Keith Tibble and Brett Newell

August – Villa Maria / Esk Valley w/ Gordon Russell

and, in September, Brooksfields w/ Peter Robertson

The Committee has been able to arrange for another top-flight Hawke’s Bay winemaker to present to the Club on Wednesday 14th September. This time it is Peter Robertson of Brookfields Winery, one of the doyens of winemaking in Hawke’s Bay.

A top selection of eight wines will be on offer. The wines will be available for purchase on the night at very good prices.

Founded in 1937, Brookfields is Hawke’s Bay’s oldest winery. It is located alongside the Tutaekuri River at Meeanee (between Napier and Hastings). The winery was purchased by its current owner and winemaker, Peter Robertson, in 1977, who transformed it into a leading winery for premium wines. The history of Brookfields is revealed in the handmade 25cm concrete blocks used to build the winery and cellar in the 1930s. These blocks create the perfect environment for ageing great wines and keeping the cellar cool during Hawke’s Bay’s hot summers. Peter creates classic wines with grapes that are only grown in specific locations and have strict growing policies.

Brookfield’s reputation has been built on stunning red wines. For example, the 1989 Gold Label cabernet/merlot on release stunned the critics and trade with its excellence. Subsequent vintages have firmly placed Brookfields as one of the best red winemakers.

Producing between 8,000 and 10,000 cases of wine each year, Brookfields has no desire to push up volumes when there is always the challenge of creating even more dramatic wine. Peter has been crafting exquisite wines from his vineyards in and around Meeanee since he bought the winery in 1977. He is often referred to as a quiet achiever, diligently going about his business, shunning the spotlight, and letting his wines speak for themselves. Showing the meticulous attention to detail that characterises the man himself, the depth, excellence and brilliance of all varietals remind you of his adept talent.

As he himself says, “It is my belief that superior wine comes from superior fruit; great wines are made in the vineyard. Much of the winemaking at Brookfields is traditional. The “Bergman” chardonnay is barrel fermented. The “Reserve” reds are hand-plunged and then aged in French oak barrels for at least a year. Time is a winemaker’s friend.”

Know your wine: A beginner’s guide to the most common types of wine

  • The main types of wine include red, white, rosé, sparkling, and fortified and dessert wines.
  • Exploring new wines can help expand your palette and knowledge of drinks to pair with different dishes.
  • Grapes from all over the world give wines a range of flavours from fruity to oaky to dry.
Wine types vary and each style has a distinct taste that suits different people's preferences. d3sign/Getty Images
Wine types vary and each style has a distinct taste that suits different people’s preferences. d3sign/Getty Images

Humans have produced and enjoyed wine for over 8000 years, so it stands to reason that this grape-based beverage would be easy and stress-free to enjoy, right?

Unfortunately, that’s not always the case. Wine education covers a great deal of information, from grape types to geographic regions to flavour profiles. While some drinkers love to geek out to the nuances and details of this subject, others can feel a bit overwhelmed when they walk into a wine shop.

While there’s no limit to the amount of information that you can learn, a few basic guidelines will help direct your shopping experience and allow you to get your hands on a bottle that suits your tastes and preferences.

As vast as the world of wine is, most wines can be classified into five main categories: red, white, rosé, sparkling, and fortified and dessert wines. Below, you’ll find a rundown of these categories, with a breakdown of 28 popular variety types.

To offer some expert insight, we’ve enlisted sommelier and wine educator Caroline Conner who teaches online courses to wine lovers seeking to enhance their knowledge and broaden their wine-related horizons.

Why is it important to know about different types of wine?

“The best way to learn about wine is to approach it like learning a language,” says Conner. “You can DIY it, but without lots of real-life practice, it’s hard to get anywhere.” Knowing what you’re tasting and why can help you along your wine journey in a number of ways:

Developing your palate: You may have heard the term “palate” tossed around by wine drinkers in the past, but it really just refers to a sense of taste, which can be developed by simply tasting. The more flavours you experience, the more sophisticated your palate will become because you’ll understand how taste elements differ from each other and how they work together to create unforgettable flavours.

Discovering food and wine pairings: Wine and food are a natural match for each other, and when you figure out which wines taste best with which dishes (according to your own palate), then you can take your meals to the next level.

Gaining a global perspective on wine: As corny as it sounds, you really can “travel the world” by tasting wines from different countries, continents, and regions. Learning about the climate and soil conditions of a particular country can help you understand how the wines from that nation develop their flavours. Paying attention to common wine and food pairings from that country will clue you in on how best to enjoy the bottles you purchase.

How to talk about wine

Because flavours are so subjective, it’s easy to dismiss wine-tasting terms as pretentious and less-than-useful. However, understanding a few basic phrases can give you all the vocabulary you need to describe the wines you enjoy (and the ones that you don’t). To get you started, here are a few commonly-used wine words:

Dry: “Dry” essentially translates to “not sweet”. Dry wines don’t contain residual sugar from the fermentation process (or, if they do, it’s in a very low quantity).

Off-dry: An off-dry wine features a small amount of residual sugar, which gives it a gentle sweetness. The French term for off-dry, “demi-sec,” is also frequently used in wine tastings and on bottle labels.

Sweet: A sweet wine — also known as a dessert wine — contains significant amounts of residual sugar and has a pronounced sweetness in its flavour.

Oaky: Many red wines and certain white wines undergo a process of ageing in oak barrels, and said barrels impart a woodsy, toasty flavour to the wine. The more time the wine spends in the oak barrels, the stronger the “oaky” flavour will become.

Full-bodied: This is a term generally used to describe red wines, and it refers to both the flavour of the wine and to its texture. A full-bodied wine boasts rich, complex flavours, a robust texture that coats your mouth and tongue, and (in most cases) a higher alcohol content than a light-bodied or medium-bodied wine.

Tannins/Tannic: Tannins are natural compounds found in wine grapes (particularly in the skins of said grapes). These compounds affect the texture of the wine in the mouth; the drying sensation that you may experience when drinking a glass of red wine comes from tannins. Tannins exist in both white and red wines, but because red wines are produced and aged with the grape skins still in contact, the tannic structure of red wines tends to be more prominent.

Grape: The vast majority of wines produced worldwide use grapes as their core ingredient. Wine grapes differ from “table grapes” designed for eating; they’re typically smaller, juicier, and more acidic. Most wine grapes are of the Vitis vinifera species, a style of grape specifically cultivated for wine production.

Style: Some wines are named after the style of grape used to make them; “Chardonnay”, “Cabernet Sauvignon”, and “Pinot Noir” are all examples of grapes that often lend their names to their wines. However, some wines take their names from the regions where they’re produced. French wines are especially notable for this pattern: “Champagne”, “Bordeaux”, and “Burgundy” all fit into the “wines named after regions” theme.

Now that you know how to talk about it, let’s get into the wines themselves. Below are many of the most popular wine styles you’ll find in stores and at restaurants, along with a few underrated gems.

Red Wines

Merlot

Cabernet Sauvignon is a very popular red wine, while a merlot offers a softer taste. Peter Dazeley/Getty Images
Cabernet Sauvignon is a very popular red wine, while a merlot offers a softer taste. Peter Dazeley/Getty Images

Merlot is a red grape that’s grown throughout Europe, South America, Africa, Australia, and the United States. According to Conner, “some of the greatest wines in the world” are Merlots. “It’s plummy and juicy, and a bit softer than Cabernet [Sauvignon], which it is often blended with,” she says. It tastes delicious alongside charcuterie boards, roasted vegetables, and even cheeseburgers.

Cabernet Sauvignon

Like Merlot, Cabernet Sauvignon can grow in a wide variety of regions and is, therefore, an easy bottle to scoop up at any wine shop. As for flavour, Cabernet Sauvignon is full-bodied and dry. “Cabernet Sauvignon is ‘bigger’ than Merlot, and it has lots of tannins, which are those chewy, drying particles in reds,” says Conner. “It’s wildly popular and you can find stunning examples all over the world.”

Pinot Noir

“Pinot Noir is widely loved because it’s one of the rare lighter reds, but has tons of flavour and complexity,” says Conner. “It’s most famously from Burgundy, but there’s great Pinot all over the place, like in Oregon, New Zealand, and even Germany.” But she does warn that these wines can be fairly pricey: “Pinot is picky and fickle, it’s prone to disease and only thrives in certain climates. You have to be a good winemaker to make the best of it, in any conditions! That’s why it’s so prized, because when it’s good, it’s good, and the winemaker took these grapes from the right place, treated them right, and made them sing.”

Syrah/Shiraz

Wines made with this red grape can claim two names, depending on where the grapes are grown and where the wines are produced. In the Rhȏne Valley region of France, these wines are called Syrah, but in Australia, they’re known as Shiraz. In both cases, you’ll find a rich, deeply-hued red wine with strong dark-berry notes and high tannins.

Zinfandel

Like Syrah/Shiraz, the Zinfandel grape produces “big” red wines with lots of stage presence. Notes of dark fruit, tobacco, and leather are common when tasting Zinfandels. It’s a popular grape in California vineyards (and most Zinfandel is indeed grown in the Golden State), but you can also find it in Italy, South Africa, and New Zealand.

Gamay

The Gamay grape is perhaps best known as the primary grape used to make Beaujolais. Made in France, Beaujolais wines are beloved for their light texture, high acidity, low tannins, and bright fruit flavours. Every November, the first release of Beaujolais bottles (known as “Beaujolais Nouveau”) makes a huge splash in the wine market both in the U.S. and abroad.

Sangiovese

If you’ve ever enjoyed a glass of Chianti at an Italian restaurant, then you’ve experienced the Sangiovese grape. This purple-red grape produces many styles of wine made throughout Italy, all notable for their medium body, high tannins, red fruit flavours, and hints of spice. If you need a wine to pour at a red-sauce dinner, then Sangiovese will do you right.

White Wines

Chardonnay

Some well-known white wines include Riesling, Sauvignon Blanc, and Albariño. Mykhailo Lukashuk/Getty Images
Some well-known white wines include Riesling, Sauvignon Blanc, and Albariño. Mykhailo Lukashuk/Getty Images

“Chardonnay is a true winemaker’s grape; it can really do it all,” says Conner. “A lot of people think they don’t like it because all they’ve tried is their mom’s oak-bomb, buttered-popcorn ’90s Chardonnay. This style still exists, but it’s not very trendy anymore, so it’s easy to find Chards with less oak, more fruit, and more balance. Try Chablis from France if you want to taste a spectacular unoaked Chardonnay.”

Sauvignon Blanc

This white grape famously makes lightweight wines with clean acidity and pronounced fruitiness. “Sauvignon Blanc is all about that fruit,” says Conner. “It has two main styles: the super-intense version with passion fruit aromas coming out of New Zealand, and the more restrained, grassy French style from Sancerre. There are great Sauvignon Blancs from Chile and the USA too.”

Riesling

White grapes are typically easier to grow in cooler climates than red grapes, and Riesling, which originally hails from Germany, serves as a prime example. Riesling wine is highly versatile; it can be sweet, dry, still, sparkling, and anything in between. Its fruity, floral flavours tend to pair well with white meat, fish, and anything spicy.

Pinot Grigio/Pinot Gris

Known as Pinot Grigio in Italy and Pinot Gris in France, this white grape makes a highly approachable and popular wine with citrus notes, zingy acidity, and a pleasant undercurrent of minerality. Alongside a platter of fresh seafood or a cheese plate, Pinot Grigio/Pinot Gris truly shines.

Gewürztraminer

The Gewürztraminer grape is native to Germany, and wines made with it tend to feature fruit flavours like apricot and pear, along with herbaceous notes. In the US, Gewürztraminer proves especially popular at Thanksgiving, thanks to the fact that the wine’s gentle fruit and herbal aromas pair perfectly with turkey, stuffing, and all of the fixings.

Chenin Blanc

Commonly grown in the Loire Valley of France and in South Africa, the Chenin Blanc grape translates to a white wine that’s light-bodied, appealingly tart, and easy to pair with a variety of dishes. Try it with soft cow’s milk cheeses like brie or with grilled or roasted veggies.

Albariño

If you’re a fan of Sauvignon Blanc but want a white wine with even more fruit presence, then Albariño, a wine style native to Spain, could be perfect for you. Albariño is a medium-bodied white, which means it works very well as a food wine. Pair it with shellfish, white meat, or an entrée salad.

Rosé

Rosé wine is made by removing skins from red grapes. Dulin/Getty Images
Rosé wine is made by removing skins from red grapes. Dulin/Getty Images

Contrary to popular belief, most rosé wines aren’t made by combining white grape juice with red grape juice. Instead, they’re made by removing the skins from red grapes after a brief period of time, resulting in a wine that’s light, refreshing, and a pretty shade of pink.

Provençal Rosé

Some rosés are made with only one type of red grape, but many — like the mega-popular, super-refreshing pale-pink rosés that come from Provençe, France — come from a blend of grapes. Conner urges us to embrace blended wines like Provençal rosés: “I think that blends are underrated,” she says. “Many of the famous European wines are blends, and all the better for it! Blending is part of the art of winemaking, and especially with climate change disrupting vineyards, it will continue to be important in order to achieve balanced wines.”

Zinfandel Rosé

Zinfandel rosés got a bad rap for many years due to the perception of “White Zinfandel” as overly sweet and not especially nuanced. However, you can now find plenty of quality Zinfandel rosés on the market, and many feature a delicate sweetness that makes them a great partner for BBQ dishes or grilled salmon.

Grenache Rosé

Grenache is one of the grapes most commonly used in the Provençal rosé blend, but you can also find rosés made solely from this red grape. Grenache rosés burst with summery fruit flavours like strawberry and watermelon, and they’re delicious with Caprese salads, grilled eggplant, and Mediterranean fare.

Sangiovese Rosé

Italian “Rosato” wine often comes from the Sangiovese grape, which gives this varietal a darker hue than some competitors and makes it a robust and spicy wine with plenty of red fruit flavour. There’s no better partner for Sangiovese rosé than pizza (especially grilled pizza).

Tempranillo Rosé

Spanish Tempranillo (also grown in the US and South America) has an almost savoury quality to it, which gives this medium-bodied rosé an advantage where food friendliness is concerned. Enjoy it with anything from grilled meats to tacos to seafood to Spanish classics.

Sparkling Wines

Champagne

Champagne isn't the only type of sparkling wine — there's also Crémant, prosecco, Cava, and Lambrusco. Yulia Naumenko/Getty Images
Champagne isn’t the only type of sparkling wine — there’s also Crémant, prosecco, cava, and Lambrusco. Yulia Naumenko/Getty Images

Some drinkers use “Champagne” as a catch-all term for “sparkling wine,” but the only wines that can truly claim the Champagne name must be produced in the Champagne region of France from grapes grown there. You can use white grapes to make a Champagne (called a “blanc des blancs”) or red grapes (a “blanc des noir”), but either way, you’ll end up with a phenomenal bottle packed with citrus notes, a bit of yeastiness, and a prominent fizz.

Crémant

Not all sparkling wines produced in France fall into the Champagne category. If a wine is made using the same techniques as Champagne but isn’t from the Champagne region, then it’s known as a Crémant. Crémants boast many of the same flavour characteristics as Champagne, but they can often be purchased at a far lower price, making them one of the best bargains in the wine world.

Prosecco

These once-obscure sparkling wines of Venice now claim a major share in the wine market, and these Italian sparklers are bright, crisp, fresh, and very reasonably priced. Drink with a cheese and charcuterie board for a great start to a fun evening.

Cava

Cava, the sparkling wine most closely associated with Spain, uses the same production process as Champagne, but it’s made with a different range of grapes. The result is a dry and lively wine with a pleasant minerality — an almost flinty taste that comes from the soil where the grapes are grown. In fact, this minerality makes Cava a smart pairing choice for creamy dishes and sauces, since the wine has enough fortitude to cut through those weightier ingredients.

Lambrusco

All of the sparklers listed above are whites — even the Champagnes that are made from red grapes. But you can also find sparkling reds, a great example of which is a Lambrusco. Lambrusco comes from Italy and is made from grapes of the same name. It can be either sweet or dry, but all versions have a relatively light body and a potent fizziness that makes it a whimsical choice for pizza or pasta night.

Fortified and dessert wines

Port

Fortified and dessert wines include Port, Sherry, Madeira, and Moscato. Westend61/Getty Images
Fortified and dessert wines include Port, Sherry, Madeira, and Moscato. Westend61/Getty Images

One of the most popular sweet wines on the market, Port takes its name from its country of origin, Portugal. It’s a fortified wine, which means that it has a distilled spirit added to it, upping its alcohol content. Port comes in four different varieties: Ruby (a red Port), Tawny (a barrel-aged Port), White (a Port made with white grapes), and Rosé (a Port made the same way a typical rosé wine would be made). Bold cheeses, BBQ with a sweeter glaze, and, of course, desserts all pair beautifully with Port.

Sherry

Like Port, Sherry qualifies as a fortified wine. It comes from the Andalusia region of Spain, and while all Sherry undergoes some level of ageing, darker versions (like Oloroso Sherry and Amontillado Sherry) spend more time in the barrel than lighter versions (like Fino Sherry). Sherry can be drier than other fortified wines, which gives it more food flexibility. It works just as well with an appetizer spread as it does with dessert.

Madeira

Madeira, a fortified wine from a Portuguese island off the coast of Africa, bears many similarities to Port and Sherry. It often features nutty flavours and a hint of caramel, along with fruit notes like orange and peach.

Moscato

A sweet Italian wine made from the Muscat Blanc grape, Moscato can be either still, sparkling, or semi-sparkling (with a lighter level of effervescence). The most popular Moscato, known as Moscato d’Asti, falls into the latter category. Moscato’s pronounced but not overwhelming sweetness lets it pair nicely with spicy dishes, savoury cheeses, and fruit-based desserts.

Insider’s takeaway

At the end of the day, a “good wine” is any wine that you enjoy. Spending serious bucks on high-end bottles isn’t necessary for a great tasting experience, but a bit of know-how will help simplify your shopping and will increase your chances of ending up with a wine that’s exactly what you want to drink.

Taylor Tobin Aug 13, 2021, | Insider

Glass a day keeps the doc away: Wines to boost your immunity

Mia Russell 14-12-2020 | thesouthafrican.comWine

A glass of good red can actually be beneficial as long as it's really just one glass. Image: Pixabay
A glass of good red can actually be beneficial as long as it’s really just one glass. Image: Pixabay

South Africans love their wine, and rightly so, as we have some of the best wines in the world.

And now we may have even more reason to love our favourite drink – studies have shown a compound found in red wine could be linked to boosting the immune system.

Researchers at the University of Florida in the US have found that, unlike many other alcoholic beverages, red wine does not suppress the immune system. In fact, it may help to boost it.

Many studies have shown that red wine in moderation may have some health benefits, including helping with longevity, lower blood pressure, and preventing coronary heart disease and some cancers.

Could red wine actually be healthy? Thankfully, yes, and enjoying a glass of wine can be part of maintaining a healthy lifestyle. However, moderation is key and it is also important to realise that not all red wine is the same. Different reds have different levels of antioxidants.

How red wines can boost the immune system

Red wine contains naturally occurring compounds called polyphenols, which are found in the skins of berries, specifically grape skins. There are different kinds of polyphenols, including antioxidants like procyanidins and resveratrol, each of which has its own health benefits.

Resveratrol enhances the body’s ability to create anti-inflammatory molecules, which may lead to an improvement in the immune system. This antioxidant helps healthy gut bacteria to flourish by stimulating T-cell production and enhancing the body’s immune response.

Best wines to boost your immunity

Nebbiolo

Nebbiolo grapes from the Langhe wine region in Piemonte, Italy. Image: Adobe Stock
Nebbiolo grapes from the Langhe wine region in Piemonte, Italy. Image: Adobe Stock

The best wines for boosting the immune system are wines high in resveratrol and procyanidins, and low in residual sugar – the natural sugars left behind from the fermentation process.

Dry red wines with high levels of tannins and antioxidants should be your go-to varietals during cold and flu season. Some wines with high tannin levels may have an astringent or slightly bitter taste, so if you get headaches from the tannins, go for a low-tannin red with high levels of resveratrol like Pinot Noir.

Merlot

Merlot is the most planted of all grapes in France and the fourth most planted grape after Cabernet Sauvignon, Pinotage and Shiraz. It’s plummy, cassis-like flavours make it one of the more popular drinking wines with a softer, more seductive flavour than Cabernet.

And it’s good for you as it has high levels of the antioxidant procyanidin. Studies have shown that Merlot has demonstrated positive effects on the immune system.

Malbec

Malbec is a full-bodied red grape that grows mostly in Argentina. It is renowned for its plump, dark fruit flavours and smoky finish. The thick-skinned wine grape produces a bold red wine with rich notes of plum and cocoa, and is packed with resveratrol, making it a good choice to boost your immune system.

Pinot Noir

Pinot Noir is a thin-skinned grape with particularly high levels of resveratrol. This fruity, light-bodied, easy-drinking red has been linked to heart health and may help boost your immune system.

Cabernet Sauvignon

Cabernet Sauvignon is one of the world’s most widely recognised red wine grape varieties. This highly adaptable grape produces a full-bodied red wine with high tannins, and notes of dark fruit and baking spices.

It is packed with high levels of antioxidants that enhance immunity and help to protect cells against free radicals.

Nebbiolo

Nebbiolo is an Italian red wine from the Piedmont region that contains high levels of polyphenols like procyanidin. This varietal also contains melatonin, which helps to set the body’s circadian rhythm and may help with relaxation.

Petite Syrah

Also known as Durif, Petite Syrah is a full-bodied wine with rich flavours of blueberry, chocolate, plums, and black pepper, and notably high tannins. Due to its high levels of antioxidants like resveratrol, this varietal has demonstrated cardiovascular and metabolic benefits.

Despite its popularity, Petite Syrah is a relatively rare grape grown mainly in California.

Tannat

Tannat is a red wine grape historically grown in south-west France. It is a full-bodied, tannin-rich wine jam-packed with antioxidants, making it one of the healthiest red wines out there. It is also one of the most prominent grapes in Uruguay, where it is considered the national grape.

Saint Clair Family Estate with Alison Downs – Oct 2020

Saint Clair Family Estate from Marlborough with Alison Downs
presenting.

Last month we had Saint Clair Family Estate from Marlborough with Alison Downs presenting.

This was an extremely well-presented evening and was enjoyed by all club members present – 40 of us!

It was interesting hearing Alison’s wine journey from the UK and Europe to the New World and her enduring wine passion and growing knowledge and experience.

The committee was unanimous in their agreement that Alison is probably the best presenter we have had in recent memory.

Our orders from the evening were substantial with people enjoying all the
wines presented, especially interesting to get to sample the Pinot Blanc, a new white grape for most.

  • 2019 Saint Clair Origin Pinot Gris Rosé
  • 2018 Saint Clair Pioneer Block 28 Pinot Blanc
  • 2019 Saint Clair Origin Hawke’s Bay Viognier
  • 2019 Saint Clair Wairau Reserve Sauvignon Blanc
  • 2019 Saint Clair James Sinclair Chardonnay
  • 2018 Saint Clair Pioneer Block 22 Pinot Noir
  • 2017 Saint Clair Origin Hawke’s Bay Merlot

Vintage 2020 New Zealand statistics

After each vintage season, New Zealand Winegrowers surveys members and compiles vintage data snapshots for the industry.

NZ Wine Vintage Indicators by Region 2020

The total volume of grapes harvested and tonnage by wine region in 2020

NZ Wine Vintage Indicators by Variety 2020

The total volume of grapes harvested and percentage change on last year by key wine varieties.

Saint Clair Family Estate – October 2020

14th October – This month we have Saint Clair Family Estate from Marlborough with Alison Downs presenting.

The Saint Clair Family
The Saint Clair Family

Saint Clair Family Estate was established by Neal and Judy Ibbotson in 1994, having been viticulture pioneers in Marlborough since 1978. From their first vintage, when all their wines won medals, including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today.

Saint Clair is 100% family-owned, with the next generation also involved in the day-to-day running of the company.

Daughters Sarina and Julie both work within the business in sales and marketing after studying wine business marketing at Adelaide and have a vast knowledge of the wine industry. Son Tony is responsible for the design of all Saint Clair’s packaging, promotional material and advertising. He owns a design consultancy business, the Creative Method, in Sydney. Tony designed the original Saint Clair labels back in 1994 when he was a student and has been refining and expanding the range of Saint Clair labels ever since.

Our mission is to create world-class wines that exceed their customers’ every
expectation.

Starter Wine

  • 2019 Saint Clair Origin Pinot Gris Rosé

Wine Tasting

  • 2018Saint Clair Pioneer Block 28 Pinot Blanc
  • 2019 Saint Clair Origin Hawke’s Bay Viognier
  • 2019 Saint Clair Wairau Reserve Sauvignon Blanc
  • 2019 Saint Clair James Sinclair Chardonnay
  • 2018 Saint Clair Pioneer Block 22 Pioneer Block Pinot Noir
  • 2017 Saint Clair Origin Hawke’s Bay Merlot

Book it in now – Tasting: 14th October, starts at 8pm J’ville Community Centre – look out for our sign outside

Door prices: $14 for members $18 for guests

6 Major Mistakes You’re Making When Pairing Wine With Cheese

Betty Gold, August 19, 2020 | RealSimple

Photo: Getty Images
Photo: Getty Images

Pairing wine with cheese is far from rocket science—even the “wrong” matches will still taste (mostly) stellar. That being said, you didn’t spend who-remembers-how-much on that sommelier-led pairing course last year to be left in the dark when you need the advice—and the brie—most.

Here, we tapped three wine and dairy professionals for the top mistakes people make when matching wine with cheese, plus how to fix them. Because who says you need to host a crowd to fix yourself a fancy, delicious hors d’oeuvres?

Pairing Red Wine With Soft Cheese

According to Laura Werlin, a James Beard Award-winning cheese author, red wine typically has more tannins and low acidity which can cause soft cheeses to taste chalky. Instead, reach for an equally full-bodied, flavorful cheese, such as an aged cheddar, if you must drink a red wine. The tannins act as a palate cleanser, making each bite and sip just as delicious as the last.

Mismatching Intensity and Flavors

Reddit: A guide for pairing wine and cheese. Posted by Ralome
Reddit: A guide for pairing wine and cheese. Posted by Ralome

The pairing rule of ‘like with like’ rings true when pairing wine and cheese. “In general, white wines pair best with lighter, milder cheeses,” says Werlin. This allows the fresh, often fruity notes of the white wine to enhance the sweet creaminess of the cheese. In fact, Werlin suggests pairing most cheeses with white wines. An unoaked Chardonnay pairs well with an alpine-style butterkase or Swiss cheese while Riesling goes with asiago or Parmesan, and Sauvignon Blanc with cheddar or gouda.

Forgetting the Palette Cleanser

“When tasting a variety of cheeses with wine, it is always good to have a palate cleanser,” says Ken Monteleone, owner of cheese shop Fromagination. He recommends Potters wheat or white crackers, water crackers, or bread (like a plain baguette, nothing grainy)—they act like sponges to absorb any lingering flavors. Also, avoid anything flavored or overly salty, as the point is to refresh the palate for each new wine.

Rushing Through Without Savoring the Process

“Before we start a tasting with a variety of our delicious cheeses, we like to open up the taste buds,” says Monteleone. “Pinch your nose and then un-pinch and you will be ready for a wine and cheese tasting.” Remember to savor and taste. “Slow down, look and smell, then taste. Visualize and isolate flavors as you’re tasting. Identify flavors in the wine and the cheese before moving on. Pay attention to texture and body.”

Playing It Safe

Cheese & Wine Flight for 2 – Milk the Cow Licensed Fromagerie

Pairing wine and cheese is all about finding new flavor combinations and having fun. “Try a Wisconsin original cheese, such as Sartori’s Merlot BellaVitano with Fantesca King Richards Reserve Pinot Noir 2018 and Crissante Barolo 2014,” says D Lynn Proctor, director at Fantesca Estate and Winery. “The style, the palate, the texture is simply amazing.” Cheese should take you on an adventure of taste and texture. Get out of your comfort zone by trying something unique like Roelli’s Red Rock, a bright orange Cheddar Blue combination. Bubbles are very forgiving, so a sparkling wine is always a good choice for cheese wildcards. Want another unique idea? Grab some bubbly and pair it with a blue cheese for an unexpected dessert pairing after dinner. The crisp carbonation of the sparkling wine will cut the creaminess of the bold, blue cheese.

Taking the Task Too Seriously

“You’re here to learn and experiment, and not every pairing is going to take the world by storm,” assures Molly Browne, the education manager for Dairy Farmers of Wisconsin and an American Cheese Society Certified Cheese Professional. “The worst thing that you can happen is that you eat something slightly less than delicious, and that’s just motivation to buy more cheese and try again.” And go outside your comfort zone. It’s great to pick one beverage to pair with one wine, but you will learn a lot more from tasting around the board/across the flight. “Once you’ve sampled your intended pairing, push your palate even further by trying an unintentional pairing and seeing what happens.”

Two NZ vineyards make top 50 global list: Central Otago, Hawke’s Bay estates crack top 20

A list of the world’s 50 best vineyards for wine tourism has named a Central Otago and a Hawke’s Bay estate as being among the best, as voted by ‘The World’s Top Wine Tourism Destination Academy‘.

And those two Kiwi vineyards rank in the top 20 in the world in the list out today.

The World’s Best

The global list of wine tourism destinations named Argentina’s Zuccardi Valle de Uco in the top spot for the second year running.

Bodega Garzón in Uruguay was second for a consecutive year and Domäne Wachau in Austria jumped 16 places to claim the third spot this year.

New Zealand’s Best

But Central Otago’s Rippon, on the Wanaka-Mt Aspiring Rd, placed 13th and was also named the best vineyard in Australasia. The Hawke’s Bay’s Craggy Range was 17th best on the list. Last year, the biodynamic Rippon was in eighth place and Craggy Range was 11th.

Rippon, 2020 World's Best Vineyard (13th)
Rippon, 2020 World’s Best Vineyard (13th)

@13 THE BEST VINEYARD IN AUSTRALASIA: Rippon
Country: New Zealand
Wine region: Central Otago
Standout points: Jaw-droppingly beautiful views from the shore of Lake Wanaka; stunningly sleek biodynamic wines
Winemaker: Nick Mills
Wine style: Precise, site-specific noble varieties (Pinot Noir, Riesling, Gewürztraminer)

The list said Rippon had “jaw-droppingly beautiful views from the shore of Lake Wanaka, stunningly sleek biodynamic wines” from winemaker Nick Mills and “precise, site-specific noble varieties of Pinot Noir, Riesling, and Gewürztraminer”.

Winter at Rippon
Winter at Rippon

“What makes Rippon one of the most desirable estates in the world to visit? The wines, the views, and the people – in equal measure. Lake Wanaka, an ancient moraine lake, shimmering under the crystal light of a sunny Central Otago day must count as one of the most Instagrammable images on the planet. That Rippon maintains 15ha of vines in this immaculate landscape is wonder enough, but the quality and sense of place of its wholly estate-grown wines gives this little corner of heaven an extra special appeal,” the citation said.

Burgundy-trained fourth-generation Mills and his team were praised along with the organic and biodynamic methods and intensive handwork on display. “Rippon’s cellar door is open for small group tastings by uncharged appointment throughout the year. Expect to enjoy an informal yet informed tasting of some of the best wines of Central Otago as you’re guided through a selection of five or six Rippon wines by a switched-on member of the Rippon team, who will talk you through the farm, the family’s history and if you’re game, the arcane world of biodynamics,” the list said.

Craggy Range, 2020 World's Best Vineyard (17th)
Craggy Range, 2020 World’s Best Vineyard (17th)

@17 Craggy Range
Country: New Zealand
Wine region: Hawke’s Bay
Standout points: Stunning location in the shadow of Te Mata Peak; luxury boutique accommodation; award-winning restaurant
Winemaker: Julian Grounds
Wine style: Multi-region, site-specific wines, everything from aromatic whites to Bordeaux blends, and terroir Syrahs and Chardonnays

On the 17th-ranked Craggy Range, the list said it was in a “stunning location in the shadow of Te Mata Peak, luxury boutique accommodation; award-winning restaurant”. It cited winemaker: Julian Grounds and said wines were “everything from aromatic whites to Bordeaux blends, and terroir Syrahs and Chardonnays.

Terry and Mary Peabody & family
Terry and Mary Peabody & family

“Over the past 20 years, Terry and Mary Peabody have expended every possible effort to make Craggy Range an exceptional visitor experience. Whether it’s the cellar door, inspired by some of the Napa Valley’s leading wineries, the award-winning restaurant with 360-degree views of the local landscape, or Craggy Range’s exceptional boutique accommodation, expect nothing but the best in this beautiful little corner of Hawke’s Bay,” the list said of that operation established in 1998.

“When it came to establishing their vineyards, from the off Terry and Mary pursued an innovative multi-regional approach, focusing on the Gimblett Gravels in Hawke’s Bay, ideally suited to high-quality reds including Syrah, Merlot and Cabernet Sauvignon and Te Muna Rd in Martinborough – better for Pinot Noir and Sauvignon Blanc – to produce a range of wines that speak eloquently of their place,” the list said.

“On a typical cellar visit, former New Zealand sommelier of the year Michael Bancks greets guests at the door and begins the tour in the main cellar building, Sophia, where you learn the history of Craggy Range. Then it’s on to the subterranean barrel hall, The Quarry, where you will taste from the estate’s unreleased prestige collection wines still in the barrel.

The award-winning Craggy Range Restaurant
The award-winning Craggy Range Restaurant

“From there, the tour moves on to the restaurant garden in the shadow of Te Mata peak. At the award-winning Craggy Range Restaurant, head chef Casey McDonald has devised a menu inspired by the elements and produced abundantly in Hawke’s Bay. Finally, it’s on to the sun terrace to enjoy a guided tasting of Craggy Range’s diverse multi-region range, with a variety of flight options available to suit each guest’s tastes,” the citation said.

The world’s best vineyards list is based on nominations from a voting academy made up of more than 500 wine experts, sommeliers, and travel correspondents from around the world. It aims to raise the profile of wine tourism and encourage travelers to enjoy wine-related experiences globally.