Red Wines (chart)
| Red Grapes |
| Varietal | Origin | Body/Color | Aroma | Taste/Style | General | Pair with |
| Cabernet Sauvignon | Bordeaux, France--left bank; California | Medium to full/ Deep blue purple | Fruit: Blackberry, plum, Oak, Cedar, Smoke, Spice, Chocolate | Fruit, oak, pepper / High tannins, complex, high acid | This grape yields many different styles from easy to drink to complex; The most important grape in Bordeaux; high tannins make for wonderful aging |
Herbs/spice: •Thyme, Italian Parsley, Bay leaf, Rosemary/nutmeg Cheese: •Aged cheddar |
| Gamay | Burgundy region, France | Light/purple | Cherry, plum | Grapey; easy drinking style, little to no tannins, drink while young | This grape is used to make the popular French Beaujolais, Nouveau is bottled and on the shelves one month after harvesting; sold before Thanksgiving- drink young; a preview of the wine to come | Very food friendly |
| Malbec | Argentina | Medium/deep, rich red color | Plum, Blackberry | Dark Fruit, honey, spice/ complex, supple tannins, medium acidity | This grape is often blended with other grapes, for example used in Bordeaux style wines | •Rib-Eye Steak with a Western Dry Rub |
| Merlot | Bordeaux, France- right bank; California | Medium to full/ Deep red | Fruit: Cherry, Raspberry Oak, cedar, smoke, pepper, coffee | Fruit, oak/ Medium tannins, elegant, medium acidity | Currently the most popular red wine in the world. Like Cabernet Sauvignon, it yields many different styles |
Herb/spice: •Basil, Italian Parsley, Mint, Thyme, horseradish /nutmeg Cheese: •Aged cheddar, Parmesan
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| Pinot Noir | Burgundy, France; California; Oregon | Light to full depending on where the grape is grown/ Transparent ruby | Fruit: Cherry, Raspberry, Oak, vanilla, spice, earth, herb | Great fruit flavor, earth, oak/ Fruit forward, velvety, easy to drink. Light tannins medium to high acidity | This grape does best in cool climates and is one of the only two red grapes permitted to be grown in the Burgundy region (the other is Gamay); Some of my favorites come from Willamette Valley Oregon and Southern coastal area of California |
Herb/spice: •Thyme, fennel, basil, Italian Parsley/cinnamon Cheese: •Parmesan, Asiago, Fontina •Pork Crown Roast with sausage and sage dressing •Grilled Stuffed Portobella Mushrooms with Tomato Basil Relish
For a treat, serve |
| Syrah/Shiraz | Northern Rhone, France; Australia; California | Medium to full body/Deep reddish purple | Fruit: Plum, Blackcurrant, Oak, spice, pepper, chocolate |
Dark fruits, pepper and unique spice/ concentrated style, easy to drink Medium tannins, medium acidity |
This grape is known as Shiraz in Australia where it is their most popular red grape |
Herb/spice: •Thyme, Tarragon, Basil/black pepper Cheese: •Aged •Peppercorn sauce (with your favorite beef) •Blueberry Barbeque Sauce with Pan Seared Pork Chops
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| Zinfandel | California | Medium to full body/ Ruby red | Cherry, Blackberry, plum Oak, spice, coffee | Black and red fruit, spice, licorice/ California produces 3 styles: light, medium and full Firm tannins, medium acidity | Known as Primitivo In Italy |
Herb/spice: •Basil, thyme, Italian parsley, bay leaf and fennel Cheese: •Parmesan, Aged Cheddar, Dry Jack •Beef Brisket with Memphis Dry Rub •Cheese Stuffed Grilled Burgers
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| Red Grapes: Italy and Spain Varietals |
| Varietal | Origin | Body/Color | Aroma | Taste/Style | General | Pair with |
| Barbera | Piedmont region of Italy | Medium- to full bodied | Cherry, raspberry | Fruit flavors/ soft tannins, high, crisp acid | When aged this grape produces a bold wine, but without oak it can be a very simple to drink wine | •Sundried Tomato Risotto |
| Sangiovese | Tuscany & Umbria region of Italy | Medium/ light reddish to dark cherry | Cherry | Fruit/ high acid, soft to ripe tannins | This grape is the principal grape variety of Chianti and is great with Italian pasta |
Herb/spice: • Basil, Thyme, Bay leaf, fennel Cheese: •Asiago, Parmesan •Italian Meatballs with Marinara
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| Nebbiolo | Piedmont region of Italy Barolo region produces Barolo wine. Barbaresco region produces Barbaresco wine | Barolo- full Barbaresco- light to medium style / brick red | Smoky, woody | Earthy, tar, rose Barolo has a heavy style with rich tannins Barbaresco has a light style with little tannins | Barolo- must be aged at least 2 years in either oak or chestnut; Barbaresco is not required to age |
Herb/spice: • Basil, Oregano, parsley Cheese: •well aged cheese, Parmesan and Asiago •Roasted Tomato Basil Soup Parmesan Croutons
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| Tempranillo | Spain | Full/ ruby red | Cherry, Strawberry, spice leather and earth | Red fruits/ Firm tannins, light to complex style | Many think that Rioja is the varietal but it is actually a region in Spain where this grape is grown and it is quite popular |
Herb/spice: • bay leaves, thyme, rosemary Cheese: • sheep and Spanish cheeses, most popular Manchego •Roasted Rosemary & Sage Chicken
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