Page 85 - Indulgence

7 Primary Varietal RED Grapes and Their Common Flavor Characteristics

Pinot Noir: (peeno-no-war) As an early budder and early ripener, it is best suited to cool,

marginal climates. Spring frosts are dangerous and proneness to rot makes it difficult to
harvest late season. The working life of the vine is usually over before it’s third decade. Well-
made examples include lush flavors of black raspberry and cherry where thinly or poorly

produced taste more of cranberry.

Merlot: (mer-low) It’s early budding and flowering exposes it to the dangers of spring frosts. It
ripens comparatively early, although being thinner-skinned than Cabernet Sauvignon; it is
likely to rot in a wet vintage. Merlot is lower in tannin than Cabernet Sauvignon and higher in

sugars allowing the round fruitiness to be enjoyed early in wine development. Flavors include
blackberries, cherries & oak.

Zinfandel: Ideal growing conditions are fairly cool with lots of sunshine. Many high altitude

sites work well. Generally harvested in early mid-season, not long after Pinot Noir. The wines
can be red, white, rose, full and fortified and as a base for sparklers. Flavors often include
zesty, ripe berries with pepper, spice and high alcohol in the robust finish. Great grilled meats

or barbecue wine.

Syrah/Shiraz: Relatively easy to grow. Resistant to pests and diseases. When produced in
cooler climates, it takes on a dry, peppery quality, responding well to wood aging. While
Middle Eastern in origin, Syrah was made first famous in France, later planted in Australia and

renamed “Shiraz.” Flavors include black fruits and spice with various levels of toasted oak.

Petite Sirah: Found mostly in northern California, it is genetically related to Syrah/Shiraz but is
a distinct grape in its own right. Some say that it is a cross between Syrah and Peloursin, while

many winemakers claim that it is actually a clone of the Durif grape of southeast France.
Flavors include deep extract of intense black fruits with cassis and rich oak in the finish.

Cabernet Franc: (cabber-nay- fronk) A cousin to the Cabernet Sauvignon Grape, it is well suited

to cool, inland climates. It Buds and matures more than a week earlier than Cabernet
Sauvignon while easier to ripen fully and much less susceptible to poor weather during
harvest. The grape is more herbaceous than Cabernet Sauvignon, lower in tannins, acids and

extracts, making it more approachable. Cabernet Sauvignon tastes like Cabernet Franc when
made in too cool a climate. Flavors include black fruits with hints of cedar and spice.

Cabernet Sauvignon: (cabber-nay- so-veen-yon) Originally a cross between Cabernet Franc

(red) and Sauvignon Blanc (white). The vine is easy to grow and harvest. Its hard stalk makes
it a survivor in cold winters. The grapes are robustly resistant to heavy rain, rot and insects.
Cabernet Sauvignon has the highest proportions of pip to pulp, almost 1 to 12 as opposed to 1
to 25 for most other grapes. For this reason, more tannin is usually present. Flavors include

black fruits such as currants, berries, cherries and various toasted oak.