Facts
and Flavor Profiles for Common Wine Grape Varietals
The following are some of the typical varietal aromas and flavors associated
with wines made from these grapes.
White Varietals
Lemon, lime, grapefruit, nectarine, pear, apple, pineapple,
guava, melon, banana, smoke, steel, cream, vanilla, butter,
butterscotch, toast, chalk, yeast, mint, coconut, mineral.
This variety is the best-known white-wine producer grown in
France. The Chardonnay vine is widely planted in the Burgundy
and Chablis regions. Wine made from it is often aged in small
oak barrels to produce strong flavors and aromas. Possessing
a fruity character (e.g: Apple, lemon, citrus) subsequent barrel-influenced
flavors include "oak", "vanilla", and malolactic
fermentation imparted "creamy- buttery" components.
Hugely successful in many regions of the world due to its mid-season
ripening (late September to early October) and versatility.
Quite cold-hardy although early to bud and susceptible to bunch
rots, yet retains fruit crispness in warmer growing years. Australia
and New Zealand have succeeded in producing world-class wines
in recent years, from selected clones of this variety, by using
cold fermentation methods that result in a desired "flinty"
taste in the dry versions. |
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Peach, pear, melon, fig, cream, honey,
cinnamon, lanolin, vanilla, apricot (in sweeter styles), floral,
beeswax.
Classic grape widely grown in the Bordeaux region of France
and elsewhere. This grape variety has a distinct fig-like character.
In France, Australia and increasingly in California it is often
blended with Sauvignon Blanc to cut some of the strong "gooseberry"
flavor of the latter grape and create better balance. Wineries
in many countries also use the grape to create dry single-varietal
white wines. Australian grapes, particularly those grown in
the Hunter Valley region where the fruit has also been historically
known as Hunter (River) Riesling, are famous for producing dry
and sweet wines from this varietal that will age admirably for
20 to 30 years. |
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Red apple, peach, pineapple, guava, chalk,
lemon, vanilla, cream, apple blossom, chamomile, melon.
It is the favored grape of the Anjou region of France and, although
naturally a hard, acidic grape slow to mature, is made into
fine sweet wines that age well for a least ten years in the
bottle. In the U.S. the grape all too often ends up in the generic
jug wines of bulk producers as acidity enhancer for otherwise
flabby high sugar/alcohol blends. |
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Apricot, peach, nectarine, green apple,
honeysuckle, geranium, rose, licorice, petrol, asphalt, smoke,
cream, earth, flint, slate. |
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Apple, pear, cloves, cinnamon, honeysuckle,
geranium, pepper, apple, orange, earth, anise, smoke, sauerkraut,
pine, nutmeg, mace.
Best known as one of the mainstay grape varieties for which
the french Alsace region is famous the popular Gewürztraminer
produces white wines with a strong floral aroma and lychee nut-like
flavor. It is often regarded as somewhat similar in style to
the (Johannisberg) Riesling - (below) - when vinified as slightly
sweet yet tart. Occasionally it is made into a "botrytized"
late harvest dessert style wine. Does well in the cooler coastal
regions of Western U.S. - (where it ripens in late September)
- Australia and New Zealand. In Australia the variety is also
known under several alias names. Among these are Traminer Musque,
Gentil Rose Aromique and Red Traminer. |
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Apricot, lychee, almond, earth, tangerine,
golden raisin, pepper, toffee, lemon, orange, grape, spice. |
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Grapefruit, lemon, lime, melon, apple,
grass, hay, straw, alfalfa, bell pepper, asparagus, green olive,
artichoke, stemmy, honey, smoke, apricot, mint, menthol, wet
wool, catty, mineral, flint, gooseberry.
Classic white-wine producer variety commonly planted in the
Bordeaux and eastern Loire regions of France. Shows vigorous
growth and is late maturing. All versions of the cépage
show a tendency towards a grassy, herbaceous flavor in the grapewine,
often referred to as "gooseberry" by professional
tasters, when the grapes are grown in temperate regions. In
warmer regions, the flavors and aromas tend to be more citruslike,
(e.g: grapefruit or pear), plus the characteristic "earthy"
taste. New Zealand has had much success with the grape in recent
years. |
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Red Varietals
Blackberry, black raspberry, black currant
(cassis), bell pepper, eucalyptus, mint,black olive, green olive,
earth, mushroom, chocolate, cocoa, molasses, smoke, plum, cedar,
tobacco, licorice, graphite (pencil box).
A "noble" grape famous as one of the main varieties,
along with Merlot, Cabernet Franc and others used to create
the magnificent french Bordeaux region blended red wines. This
variety has several alias names such as Petit Cabernet, Petite
Vidure and Vidure. A "hard" grape, it helps make wines
of classic breed, intensity and complexity that often need to
bottle-age for at least 5-10 years in order to reach peak flavor
condition. The most successful plantings in North America are
mainly on Long Island (N.Y.) and the cooler regions of northern
California. The vine is quite cold-hardy, although it acclimates
slowly and can be injured by cold freezes in December and early
January. In the warmer regions of California, grapes made into
a single varietal wine will often produce higher than optimum
levels of alcohol due to high sugar content and, conversely,
lower than optimum acid levels in most years and so may tend
to age less successfully than the blended french versions. Aromas
and flavors include: Black-currant, blackberry, mint (etc).
In the last decades of the twentieth century many other countries
have seen their regions develop into prime producers - (e.g:
Argentina, Chile, Italy and New Zealand). |
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(Similar to Cabernet Sauvignon, but "softer",
rounder when very ripe, focus on herbal and "green"
flavors.).
Classic grape widely grown in the Bordeaux region of France
and elsewhere. The red wine bears a resemblance to Cabernet
Sauvignon wine, with which it is sometimes blended, but is usually
not so intense, with softer tannins. Matures earlier than Cabernet
Sauvignon, with mid-late ripening. Moderate cold-hardiness.
In California it is a popular varietal on its own and also as
a percentage constituent of the red wine blend resembling Bordeaux
claret called "Meritage". It does extremely well in
the state of Washington and shows great promise on Long Island,
N.Y. Results in the Finger Lakes region of N.Y., where it ripens
in early October, have been mixed due its relative lack of cold-hardiness
and the fruit subject to bunch rots. |
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Cherry, raspberry, strawberry, prune,
plum, pomegranate, coffee, spice, coriander, ginger, cloves,
cinnamon, earth, smoke, mushroom, "barnyard", caramel,
allspice, violets, lavender, jasmine, cocoa, sausage, citrus.
The premier grape "cépage" of the Burgundy
region of France, producing a red wine that is lighter in color
than the Bordeaux reds (such as the Cabernet's or Merlot). Cépage
clones of this variety have many alias names such as Auvernat
Noir, Pinot Droit, Blauer Klevner, Coraillod, Noirien, Schwartz
Klevner, Vert Dore. It has proved to be a capriciously acting
and difficult grape for N. American wineries, best results being
obtained in cool, fog-liable regions such as the Carneros region
of northern California, and the selection of similar well-drained
limestone-base soils for which Burgundy, France is famous. |
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Blackberry, raspberry, jam, cherry, port,
plum, chocolate, olive, bell pepper, cloves, black pepper, spice.
Currently regarded as an important grape variety, thought to
be the variety advertized in the 1830's as the Zinfendal by
a Long Island, NY. Is widely grown in California and used to
produce robust red wine as well as very popular "blush
wines" called "white Zinfandel". Zinfandel is
noted for the fruit-laden, berry-like aroma and prickly taste
characteristics in its red version and pleasant strawberry reminders
when made into a "blush" wine. |
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Cherry, raspberry, red plum, blackberry,
cinnamon, dried flowers, vanilla, pepper, truffle, smoke, chamomile,
rose petal, tar, coffee, anise. |
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Raspberry, strawberry, cinnamon, cloves,
rose petal, jasmine, violets, cranberry, mineral (in Cru Beaujolais).
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Grape, jam, berry, cinnamon, prune, tea,
soy, pepper, violets, rose petal. |
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Blackberry, black currant (cassis), black
raspberry, black plum, white pepper, black pepper, cinnamon,
anise, prune, oak, soy, chocolate, smoke, sausage, toast, violets.
A grape variety associated with the Rhone Valley region of France,
famous for creating "Hermitage" red wine. Grosse Syrah
and Petite Syrah, distinguished only by berry size. In the state
of California, depending on location, vintage or fermentation
technique, the variety is used to either produce a spicy, complex
wine or a simple wine. Considerable acreage is grown in South
Africa, and also in Argentina where it has historically been
called the Balsamina variety until the late 1960's. |
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