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Red or 'black' grapes produce different
levels of color and body, the color coming from the grape skin. Creating
a light-bodied red wine depends on the amount of structure obtained from
extract and tannins that the wine takes on.
These 'flavorings' provide depth and
longevity. Medium-bodied wines will have a taste that may be a direct
result of the grape variety or varieties used in the blend, the climatic
conditions or even, in some cases, the vintage.
Red Grapes Body
Thick-skinned grape varieties, such as
Cabernet Sauvignon, are capable of making full-bodied, dense, and
long-lived wines. Winemaking also plays a part, as color and extract can
be controlled as part of the process to make wines that are well
balanced and harmonious.
Light-bodied red wines include Beaujolais
Primeur, medium-bodied red wines include Chinon and Barossa Valley
Shiraz is among the most popular of the full-bodied red wines.
Gamay Grapes Wine
Gamay is the Beaujolais grape, known for
its light, soft, and easy-drinking qualities. Light in tannin and full
of cherry and strawberry flavor, it peaks in the Beaujolais Crus
(officially classified vineyards), such as Morgon and Fleurie. In the
Loire, where it is used to make red and rose wines, Gamay accounts for
about fifteen percent of all French plantings. Gamay is usually
fermented through a process called maceration, where fermentation takes
place below a protective layer of carbon dioxide. Gamay is grown almost
exclusively in France, principally in Burgundy and the Loire Valley.
Grenache / Garnacha Grapes Wine
The strawberry-scented and peppery tones,
which often dominate a Côtes du Rhône or Châteauneuf-du-Pape, are the
well-known characteristics of Grenache. At best, Grenache can reveal
concentration and great power from old, low-yielding vines. The Grenache
thrives in the exceptionally hot climates of Spain and the south of
France. It blends well with Shiraz and is used with Tempranillo for
Riojas. In Spain, where it is known as Garnacha, it is renowned for
providing the color and flavor in the fruity Rosados. As well as being
planted in Spain and France the Grenache is also found in Australia and
the USA.
Malbec Grapes Wine
The hallmark characteristic of Malbec
wines are deep color and flavors full of black fruit. The grape
originates from southwest France, in the Appellation of Cahors, where
the wines were once known as 'Black Wines'. Expect to find Malbec in
blends too, such as in Côtes de Bourg, Bordeaux. In recent years Malbec
grapes have thrived in irrigated, sandy soils in the warm climate of
Argentina. Good crops combined with advances in winemaking techniques
have produced some excellent, full-flavored wines. Malbec is grown in
France, Italy, Spain, South America and the USA.
Mourvèdre / Monastrell / Mataro
Grapes
This powerful grape variety adds
blackberry like concentration and structure to many blends. It can be
truly exciting, as in Bandol, and in the tiny vineyard plantings of the
southern coastal districts of California. Young Mourvèdres tend to be
earthy but ageing can cause the development of a smoky aroma. Grown in
the south of France, Spain and Australia, the Mourvèdre prefers a hot
climate.
Nebbiolo Grapes
The two greatest names and expressions of
the magical Nebbiolo grape, Barolo and Barberesco, grow in the hills of
Piedmont, Italy. Often requiring age, these are rich and savory wines,
with aromas of tar and roses! Nebbiolo is fermented in
temperature-controlled stainless steel vessels. Generally, it requires a
long ageing period in wood in order to soften but trends are towards
shorter periods, in maceration and more bottle ageing. Apart from
Piedmont, Nebbiolo is grown in California, South America, and the USA.
Pinotage Grapes
Pinotage, the earthy, spicy, deeply
colored grape of South Africa, has aromas of plum skin and a generous,
well-structured palate. The grape is actually a hybrid of the Pinot Noir
and Cinsault grapes and was created by a professor at Stellenbosch
University in the 1920s. Although most associated with South Africa,
attempts have been made to grow the grape in New Zealand, Chile and
Australia.
Sangiovese Grapes
Sangiovese, the great Italian grape, makes
the concentrated red wines of Tuscany. It is the main constituent of
Chiantis, the best of which are rich, plummy, cherry-scented wines,
highish in acidity, and with tannins which softens towards cedary
elegance with age. The lighter wines, such as the Sangiovese de Romagna,
are ideal for everyday drinking. They are best drunk while young and
fresh. Apart from Italy, the Sangiovese has also impressed in
California, Australia and Argentina.
Tempranillo Grapes
Spain's best red grape, Tempranillo is the
backbone of Rioja and the wines of Ribera del Duero. Wines range in
flavor from strawberry and vanilla lightness to full-bodied
cherry-dominated depth. Tempranillo is also used in the production of
port. The Tempranillo variety is also grown in Portugal, where it is
called Tinta Roriz, and Argentina.
Zinfandel Grapes
Rarely seen outside of California,
Zinfandel can vary enormously in style, from the bland, slightly pink
'White Zins', to old vine, oak-aged, richly fruity, elegant wines, which
finish with a note of tangy acidity. Part of the explanation for the
variety of Zinfandel wines lies in the fact that the very latest
technology is used in production. This technology ensures that the grape
rises to the challenge of adaptability. Found predominantly in
California.
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