19,99 €
Mehr erfahren.
- Herausgeber: John Wiley & Sons
- Kategorie: Lebensstil
- Sprache: Englisch
Become a wine connoisseur with this fun guide to the complex world of wine
Wine For Dummies helps you explore everything there is to know about wine—the different regions, types, flavor profiles, pairing techniques, and beyond. This edition is updated with the latest, must-know wine varieties and styles, so you can start building your collection (or just know what to order when you're out at restaurants) and discover pro tips on how to sip, share, and store it. This fruitful reference includes a new section full of vocabulary you'll need to describe your wine, plus a guide to all the key wine regions around the world, including the U.S. You'll also discover how apps and social media can enhance your enjoyment of this popular beverage.
- Discover the basics of winemaking in the vineyard and in the cellar
- Choose the best wine for any occasion, budget, or food pairing
- Learn about buying, storing, and collecting wine—plus, considerations for building your own cellar
- Start serving wine like a sommelier by mastering temperatures, opening techniques, and glassware
- For beginning and intermediate wine enthusiasts seeking a down-to-earth book about all things wine, Wine For Dummies is the perfect choice.
Sie lesen das E-Book in den Legimi-Apps auf:
Seitenzahl: 733
Veröffentlichungsjahr: 2025
Ähnliche
Wine For Dummies®
To view this book's Cheat Sheet, simply go to www.dummies.com and search for “Wine For Dummies Cheat Sheet” in the Search box.
Table of Contents
Cover
Table of Contents
Title Page
Copyright
Introduction
About This Book
Foolish Assumptions
Icons Used in This Book
Beyond the Book
Where to Go from Here
Part 1: Getting Started with Wine
Chapter 1: What Is Wine?
Understanding the Importance of Varieties
Living Life as a Vine
Exploring Grape Character and Performance
Who’s Who in White Grapes
Who’s Who in Red Grapes
Chapter 2: How Wine Got Here
Charting the Rise of
Vitis Vinifera
Understanding the Spirit of
Terroir
Discovering Wine Around the World
Chapter 3: Winemaking 101
Understanding How Wine Happens
Making (Not Quite) White Wine
Making Amber Wine
Making Rosé Wine
Making Red Wine
Making Champagne and Sparkling Wine
Making Dessert and Fortified Wines
Appreciating Winemakers as Magicians
Chapter 4: Honing Your Particular Taste (Buds)
Exploring the Science of Perception
Using the Four “S” Method
Detecting Quality
Part 2: The World of Wine: Europe
Chapter 5: Italy: Wine and Passion
The Laws and the Labels
Regions, Varieties, and Styles
Chapter 6: France: The Super Model
The Laws and the Labels
Regions, Varieties, and Styles
Chapter 7: Spain: Con Vino
The Laws and the Labels
Regions, Varieties, and Styles
Chapter 8: Germany: A League of Their Own
The Laws and the Labels
Regions, Varieties, and Styles
Chapter 9: Portugal: Força!
The Laws and the Labels
Regions, Varieties, and Styles
Chapter 10: Central, Eastern, and Southeastern Europe: Old to Wine, New(er) to You
The Laws and the Labels
Regions, Varieties, and Styles
Part 3: The World of Wine: The Americas
Chapter 11: North America: Modern Winelands
The Laws and the Labels
Regions, Varieties, and Styles
Chapter 12: South America: Bold and Beautiful
The Laws and the Labels
Regions, Varieties, and Styles
Part 4: The World of Wine: Australia and New Zealand
Chapter 13: Australia: A True Wine Power
The Laws and the Labels
Regions, Varieties, and Styles
Chapter 14: New Zealand: Young and Powerful
The Laws and the Labels
Regions, Varieties, and Styles
Part 5: The World of Wine: Africa, the Middle East, and Asia
Chapter 15: Africa: Roaring Wines of the Continent
The Laws and the Labels
Regions, Varieties, and Styles
Chapter 16: The Middle East: Ancient Vines and Modern Appeal
The Laws and the Labels
Regions, Varieties, and Styles
Chapter 17: Asia: Wine’s Next Wave
The Laws and the Labels
Regions, Varieties, and Styles
Part 6: Building Your Wine Muscles
Chapter 18: Pairing Food and Wine
Understanding Taste
Discovering How Wine and Food Interact
Pairing Principles for Food and Wine
Cooking with Wine
Chapter 19: Buying Wine to Enjoy at Home
Getting Started as a Buyer
Checking Out Your Retail Options
Strategies for Wine Shopping
Growing Your “Cellar”
Chapter 20: Serving Wine Like a Sommelier
Getting to Grips with the Tools
Removing the Foil
Getting Uncorked
Serving Wine Correctly
Reflecting that Glassware Matters
Entertaining with Wine
Looking After Leftover Wine
Chapter 21: Enjoying Wine in Restaurants and Bars
Exploring the Art of the Wine List
Leveraging the List
Having Candid Conversations
Understanding Tasting Etiquette
Drinking Wine in a Restaurant or Bar
Savoring Wine Bars
Chapter 22: Continuing Your Wine Journey
Going Back to School: Wine Classes
Getting Behind the Bar
Experiencing Tastings and Expositions
Attending Wine Dinners and “Meet the Winemaker” Events
Visiting Wineries
Exploring from Your Armchair
Part 7: The Part of Tens
Chapter 23: Answers to Ten Common Questions about Wine
What’s the Best Wine?
Which Vintage Should I Buy?
How Should I Store My Wine?
How Long Will My Wine Last After Opening?
How Do I Know whether a Wine Is Flawed?
Is Wine Giving Me a Headache?
What Are Organic and Biodynamic Wines?
What Are Natural Wines?
How Do I Know When to Drink the Special Wines I’ve Been Keeping?
Are Wine Experts Sommeliers?
Chapter 24: Ten Wine Myths Demystified
Single Varietal Wines Are Better than Blends
A More Expensive Wine Is a Wiser Choice
Fortified Wines Are Actually Liquor
Screw Caps Are for Lower-Quality Wine
Red Wines Are More Sophisticated than White Wines
Red Wine Shouldn’t Be Chilled
White Wine with Fish, Red with Meat
Buy the Wine because Someone Gave It “90 Points”
Very Old Wines Are Always Good Wines
Champagne Doesn’t Age Well
Part 8: Appendixes
Appendix A: Pronunciation Guide to Wine Terms
Appendix B: Glossary of Wine and Wine-Tasting Terms
Appendix C: Vintage Wine Chart: 1996–2023
Index
About the Authors
Supplemental Images
Connect with Dummies
End User License Agreement
List of Tables
Chapter 1
TABLE 1-1 Other White Grapes and Their Characteristics
TABLE 1-2 Other Red Grapes and Their Characteristics
Chapter 6
TABLE 6-1 The Structure of Burgundy AOC Names
Chapter 18
TABLE 18-1 Fancy Pairings
TABLE 18-2 Everyday Pairings
Chapter 20
TABLE 20-1 Recommended Serving Temperatures for Wine
List of Illustrations
Chapter 2
FIGURE 2-1: The early migration of
Vitis vinifera
.
FIGURE 2-2: World wine production by country in 2023.
Chapter 4
FIGURE 4-1: The trail of wine flavors.
Chapter 6
FIGURE 6-1: A typical French wine label.
Chapter 9
FIGURE 9-1: The wine regions of Portugal.
Chapter 10
FIGURE 10-1: The wine regions of central, eastern, and southeastern Europe.
Chapter 11
FIGURE 11-1: The wine regions of Mexico.
FIGURE 11-2: The wine regions of Canada.
Chapter 12
FIGURE 12-1: The wine regions of Brazil.
FIGURE 12-2: The wine regions of Uruguay.
Chapter 13
FIGURE 13-1: The wine regions of Australia.
Chapter 14
FIGURE 14-1: The wine regions of New Zealand.
Chapter 16
FIGURE 16-1: The wine regions of the Middle East.
Chapter 17
FIGURE 17-1: The wine regions of China.
FIGURE 17-2: The wine regions of Japan.
FIGURE 17-3: The wine regions of India.
Chapter 20
FIGURE 20-1: The Waiter’s Corkscrew.
FIGURE 20-2: The lever-style corkscrew.
FIGURE 20-3: The Ah-So corkscrew.
FIGURE 20-4: Sparkling wine glasses (from left): Tulip, flute, and trumpet.
FIGURE 20-5: The Bordeaux glass (left) and the Burgundy glass (right).
Guide
Cover
Table of Contents
Title Page
Copyright
Begin Reading
Index
About the Authors
Pages
iii
iv
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
25
26
27
28
29
30
31
32
33
35
36
37
38
39
40
41
42
43
44
45
46
47
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
259
260
261
262
263
264
265
266
267
269
270
271
272
273
274
275
276
277
278
279
280
281
282
283
285
286
287
288
289
290
291
292
293
294
295
296
297
298
299
301
302
303
304
305
306
307
308
309
310
311
313
314
315
316
317
318
319
320
321
322
323
324
325
326
327
328
329
330
331
332
333
334
335
336
337
338
339
340
341
342
343
344
345
346
347
348
349
350
351
352
353
354
355
356
357
359
360
361
362
363
364
365
366
367
368
369
370
371
372
373
374
375
376
377
378
379
380
381
382
383
384
385
386
387
388
389
391
392
393
395
396
397
398
399
400
401
402
403
404
405
406
407
408
409
410
411
412
413
414
415
417
418
419
Wine For Dummies®, 8th Edition
Published by: John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030-5774, www.wiley.com
Copyright © 2025 by John Wiley & Sons, Inc. All rights reserved, including rights for text and data mining and training of artificial technologies or similar technologies.
Media and software compilation copyright © 2025 by John Wiley & Sons, Inc. All rights reserved, including rights for text and data mining and training of artificial technologies or similar technologies.
Published simultaneously in Canada
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the Publisher. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions.
The manufacturer’s authorized representative according to the EU General Product Safety Regulation is Wiley-VCH GmbH, Boschstr. 12, 69469 Weinheim, Germany, e-mail: [email protected].
Trademarks: Wiley, For Dummies, the Dummies Man logo, Dummies.com, Making Everything Easier, and related trade dress are trademarks or registered trademarks of John Wiley & Sons, Inc. and may not be used without written permission. All other trademarks are the property of their respective owners. John Wiley & Sons, Inc. is not associated with any product or vendor mentioned in this book.
LIMIT OF LIABILITY/DISCLAIMER OF WARRANTY: THE PUBLISHER AND THE AUTHOR MAKE NO REPRESENTATIONS OR WARRANTIES WITH RESPECT TO THE ACCURACY OR COMPLETENESS OF THE CONTENTS OF THIS WORK AND SPECIFICALLY DISCLAIM ALL WARRANTIES, INCLUDING WITHOUT LIMITATION WARRANTIES OF FITNESS FOR A PARTICULAR PURPOSE. NO WARRANTY MAY BE CREATED OR EXTENDED BY SALES OR PROMOTIONAL MATERIALS. THE ADVICE AND STRATEGIES CONTAINED HEREIN MAY NOT BE SUITABLE FOR EVERY SITUATION. THIS WORK IS SOLD WITH THE UNDERSTANDING THAT THE PUBLISHER IS NOT ENGAGED IN RENDERING LEGAL, ACCOUNTING, OR OTHER PROFESSIONAL SERVICES. IF PROFESSIONAL ASSISTANCE IS REQUIRED, THE SERVICES OF A COMPETENT PROFESSIONAL PERSON SHOULD BE SOUGHT. NEITHER THE PUBLISHER NOR THE AUTHOR SHALL BE LIABLE FOR DAMAGES ARISING HEREFROM. THE FACT THAT AN ORGANIZATION OR WEBSITE IS REFERRED TO IN THIS WORK AS A CITATION AND/OR A POTENTIAL SOURCE OF FURTHER INFORMATION DOES NOT MEAN THAT THE AUTHOR OR THE PUBLISHER ENDORSES THE INFORMATION THE ORGANIZATION OR WEBSITE MAY PROVIDE OR RECOMMENDATIONS IT MAY MAKE. FURTHER, READERS SHOULD BE AWARE THAT INTERNET WEBSITES LISTED IN THIS WORK MAY HAVE CHANGED OR DISAPPEARED BETWEEN WHEN THIS WORK WAS WRITTEN AND WHEN IT IS READ.
For general information on our other products and services, please contact our Customer Care Department within the U.S. at 877-762-2974, outside the U.S. at 317-572-3993, or fax 317-572-4002. For technical support, please visit https://hub.wiley.com/community/support/dummies.
Wiley publishes in a variety of print and electronic formats and by print-on-demand. Some material included with standard print versions of this book may not be included in e-books or in print-on-demand. If this book refers to media that is not included in the version you purchased, you may download this material at http://booksupport.wiley.com. For more information about Wiley products, visit www.wiley.com.
Library of Congress Control Number: 2025938156
ISBN 978-1-394-32007-3 (pbk); ISBN 978-1-394-32011-0 (ebk); ISBN 978-1-394-32009-7 (ebk)
Introduction
Wine is the intersection between science, art, and culture. In each glass, there are centuries of history and hours of blood, sweat, and tears. We love wine not only for its seemingly infinite spectrum of tastes, but most importantly for the experiences it helps us to create. We want you and everyone else to enjoy wine too — regardless of your experience or budget.
We will be the first to admit that wine’s commercial trappings — the ceremony, the fancy language, the paraphernalia — don’t make it easy for regular people to enjoy wine. You have to know strange names of grape varieties and foreign wine regions. You have to figure out whether to buy a $20 wine or an $8 wine that seem to be pretty much the same thing. You usually even need a special tool to open the bottle when you get it home. All of this may be the most investment you’ve ever made in a mere beverage!
While the process of buying, storing, and pouring wine may never get easier, you don’t have to let the complications stand in your way. With an open mind and willing palate, you can discover as much as you want and engage as much as you want with wine. Like many people who will open this book, we started out knowing little to nothing about wine. We benefited from years of tasting wines, asking questions, gaining important mentors, and learning from our mistakes over and over again. We want to help you feel more comfortable around wine, and want this book to be your guide. Ironically, what will really make you feel comfortable about wine is accepting the fact that you’ll never know it all — and neither will we! There’s just too much information, and it’s always changing. So, sit back, grab a glass, and rest assured that you’re in good company as the wine world (and the wine in your glass) evolves.
About This Book
The first edition of Wine For Dummies was published in 1995, with several editions that followed. There was no time better than now to release an eighth edition of Wine For Dummies, which includes new (to the book) countries and regions, updated price points, and the latest vintage information. It also offers a deeper look behind the scenes, including modern considerations about wine in restaurants, bars, and sommeliers (find out what they are in Chapter 20). Some of our favorite highlights of this edition include:
New information on the history and evolution of wine, including the migration patterns of
Vitis vinifera
and their impact on modern winemaking (
Chapter 2
).
Inclusion of sparkling, dessert, and fortified wines in their relevant country chapters to ease your frame of reference and help commit each specialty’s homeland to memory.
Separate chapters for Spain (
Chapter 7
), Germany (
Chapter 8
), Portugal (
Chapter 9
), central, eastern, and southeastern Europe (
Chapter 10
), Africa (
Chapter 15
), the Middle East (
Chapter 16
), and Asia (
Chapter 17
), offering more detail on the grapes, the laws and labels, and the most important wines to know.
More focused (and color) maps to serve as helpful reference points.
A chapter on the science of food and wine pairing (
Chapter 18
), as well as some of our favorite pairings to try at home or on your travels.
We wrote this book primarily as a reference. You don’t have to read it from cover to cover for it to make sense and be useful to you. Simply turn to the section that interests you and dig in. Note that sidebars, which are shaded boxes of text, consist of information that’s interesting but not necessarily critical to your understanding of the topic. We italicize many non-English or special words at least the first time they appear, drawing your attention to terms that may be specific to a particular country, region, or established theme in the wine industry. We offer pronunciation guides for some of the most commonly used words in Appendix A.
Finally, wine is a truly global subject and different countries use different methods of measurement. We reflect this variety within the text. Remember that 1 liter equals approximately 2 pints, 1 milliliter (ml) equals approximately 0.03 ounces, and 1 gram (g) equals approximately 0.04 ounces. Temperatures are given in both Fahrenheit (°F) and Celsius (°C) throughout.
Foolish Assumptions
We assume that you picked up this book for one of several reasons:
You know little about wine but want to learn more.
You do know something about wine, but you want to understand it better, or with more complexity.
You’re already very knowledgeable but realize that you can always discover more.
You are not a dummy, otherwise you wouldn’t be reading this book to learn more about wine. We hope that selecting this book means you don’t take yourself too seriously and can move past the wine mumbo jumbo to get to the real stuff that matters. A casual, yet professional approach drives our tone throughout the book, which is after all, about a beverage that’s meant to be enjoyed!
Icons Used in This Book
The pictures in the margins of this book are called icons, each drawing your attention to different types of information.
A bargain’s not a bargain unless you really like the outfit. The wines we mark with this icon are bargains because we like them, we believe them to be of good quality, and their price is low compared to other wines of similar type, style, or quality. You can also interpret this logo as a badge of genuineness, as in “This chablis is the real deal.”
Some issues in wine are so fundamental that they are worth commiting to memory. This symbol draws your attention to these critical points of information.
This icon is a bit like the 4-year-old who insists on knowing “Why?” Where you see it, feel free to skip over the technical information that follows unless you’re interested. Wine will still taste just as delicious.
Advice that will make you a wiser wine drinker or buyer is marked by this bull’s-eye so that you won’t miss it.
There’s very little you can do in the course of moderate wine consumption that can land you in jail — but you could spoil an expensive bottle and sink into a deep depression over your loss. This symbol warns you about common pitfalls.
Unfortunately, some of the finest, most intriguing, most delicious wines are made in very small quantities. Usually, those wines cost more than wines made in large quantities — but that’s not the only problem. The real frustration is that those wines have very limited distribution, and you can’t always get your hands on a bottle even if you’re willing to pay the price. We mark such wines with this icon, and hope that your search proves fruitful.
Beyond the Book
As if all the great information in this book weren’t enough, you can go beyond the book for even more information! Check out this book’s online Cheat Sheet by going to www.dummies.com and searching for this book’s title. You can also download a PDF of the maps featured in this book at www.dummies.com/go/winefd8e.
Where to Go from Here
We recommend that you go to Chapter 1 and start reading there. But if you don’t have time because you’re about to head out to a fancy restaurant, then begin at Chapter 21. If you already have bottle in hand or wine in glass, and want to know more about what you’re about to sip, turn to the relevant country chapter. Of course if you’re considering making your own wine or the story behind what may be in your glass, Chapter 3 may be what you need.
In other words, start wherever you wish, closer to the beginning if you’re a novice and closer to the middle if you know something about wine already. On the journey of wine appreciation, you get to decide how far to go and how quickly — and you get to choose the route to get there. Pleasure is your final destination!
Part 1
Getting Started with Wine
IN THIS PART …
Understand how wine grapes grow and identify the most important varieties.
Delve into wine’s rich history and find out how it got here. Become familiar with the concept of
terroir
.
Take a sneak peek at the process of winemaking.
Discover how to taste and describe wine.
Chapter 1
What Is Wine?
IN THIS CHAPTER
Discovering why grape variety is important
Understanding how grapes grow
Observing grape characteristics and performance in the vineyard
Learning who’s who in the worlds of white and red grapes
What is wine? Wine is an alcoholic beverage made from the fermented juice of grapes. While wine can be made from many other types of fruit, this book focuses on wine made specifically from the Vitis vinifera species of grapes.
Most wine marketing highlights the pleasurable, fun aspects of wine: the suspense of the first sip, the bonds strengthened with friends and loved ones over a good bottle, and the memories that connect us as people.
If you work in wine or know anyone who has ever made it, then you know that there are countless hours of blood, sweat, and (often) tears in every bottle. Behind the label, wine is in its most basic form an agricultural product. It is fermented grape juice, processed and packaged as a breathing link between the earth and its people.
In this chapter, we dive into the world of grapes, tracing a vine’s life cycle and highlighting key aspects of vineyard management that can impact a winemaker’s ability to harvest grapes and make different types of wine. We conclude the chapter with important facts about the most popular grapes to know and the wines they make.
Understanding the Importance of Varieties
Grapes are the starting point of every wine. The grapes that make a particular wine dictate the genetic structure of that wine and how it will respond to everything the winemaker does to it. Think back to the last wine you drank. What color was it? If it was white or amber, the odds are that it came from white grapes. If it was pink or red, the wine likely came from red grapes. Did it smell herbal or earthy or fruity? Whichever, those aromas came mainly from the grapes. Was it firm and tannic or soft and voluptuous? Most of what you will remember is due in large part to the grapes, with a nod to both mother nature and the winemaker.
The specific grapes that make any given wine are largely responsible for the sensory characteristics the wine offers — from its appearance to its aromas, flavors, alcohol, tannin (a substance that exists naturally in skins, seeds, and stems; refer to Chapter 4 for more details), and acid profile. How the grapes grow — the amount of sunshine and moisture they get, for example, and how ripe they are when they’re harvested — is also a factor and can emphasize certain grape characteristics over others. So can winemaking processes, such as oak aging. Each type or variety of grape reacts in its own way to the farming and winemaking techniques that it faces. By variety, we mean the fruit of a specific type of grapevine: the fruit of the cabernet sauvignon vine, for example, or of the chardonnay vine. Discover more about winemaking in Chapter 3, and about the different varieties later in this chapter. Parts 2 through 5 of this book reveal how different varieties thrive in different wine regions, and how some regions have become known as the best places for wines from those varieties.
The term variety has scientific meaning. A variety is a subdivision of a species. Most of the world’s wines are made from grape varieties that belong to the species vinifera — itself a subdivision of the genus Vitis. This species originated in Europe and western Asia. Other distinct species of Vitis are native to North America. You can find out more about Vitis vinifera and the spread of winemaking in Chapters 2 and 3.
Grapes of other species can also make wine. For example, the concord grape, which belongs to the native American species Vitis labrusca, makes concord wine and grape juice and jelly. Non-vinifera wines often receive less appreciation compared to wines made from Vitis vinifera grapes because they are typically perceived as having less complexity, more inconsistent quality, and a sweeter, fruitier flavor profile, which many wine connoisseurs associate with lower-tier wines, particularly due to the historical dominance of European Vitis vinifera grapes in the wine industry. However, there is a growing interest in exploring diverse grape varieties and high-quality non-vinifera wines produced by skilled winemakers.
A VARIETY OF VARIETIES
Snowflakes and fingerprints aren’t the only examples of nature’s infinite variety. Within the genus Vitis and the species vinifera, as many as 10,000 varieties of wine grapes exist. If wine from every one of these varieties were commercially available and you drank the wine of a different variety every single day, it would take you more than 27 years to experience them all!
Not that you would want to. Within those 10,000 varieties are grapes that can make extraordinary wine, grapes that tend to make very ordinary wine, and grapes that probably shouldn’t be turned into wine at all. Most varieties are obscure grapes whose wines rarely enter into international commerce.
An adventuresome grape nut who has plenty of free time to explore the back roads of Spain, Portugal, Italy, and Greece might be able to encounter only 2,000-plus different grape varieties (over five years’ worth of drinking) in their lifetime. The grape varieties you might encounter during your normal wine enjoyment probably number fewer than 50.
Living Life as a Vine
Most wine education focuses on winemaking in the cellar: fermentation vessels, different types of fermentations, yeasts, and so forth that can influence the final flavor profile, texture, and more in a wine (find out more about these in Chapter 3). Less attention is paid to what happens to grapes before they enter the cellar. Like any other plant, the grapevine has a life (and often mind) of its own.
The life cycle of a vine
The typical life cycle of a vine happens in phases according to the seasons of the year and location on the globe. See the color section of this book to discover the life cycle of a vine, which is described in more detail here:
Winter pruning:
Up to 90 percent of a vine’s previous growth can be removed to prepare it for the coming season. The goal of this step, carried out while the vines are in a dormant state, is to guide the vine’s future production, limiting the number of clusters (also known as
thinning,
which packs nutrients and energy into fewer grapes, thereby concentrating sugars and aromatic and phenolic compounds), maximizing sun exposure, and ensuring high-quality fruit.
Spring bud break:
After a winter of dormancy, small buds begin to swell and unfold, revealing the first signs of green growth. This critical step tells winemakers that fruit is on the way, but is in a fragile, not fully formed state. Frost and hailstorms can be serious threats during this phase, permanently damaging new shoots if temperatures are too extreme.
Spring flowering:
Surviving buds develop numerous small flowers, each with the potential to turn into an individual berry (since grapevines are also magical enough to self-pollinate).
Summer fruit set:
As the temperature increases, the tiny, pollinated flowers shed their petals and small, green berries (all grapes start out green, even if they may later become red, blue, or purple) form with seeds at the end of each stem. The fruit set stage gives the winemaker an early sign of potential crop yield. Mid-season, encouraged by the sun’s heat, the clusters of green berries begin to show pigmentation and develop more sugar and ripeness. Referred to as
veraison,
some clusters begin to turn red, purple, or bluish in color.
Fall harvest:
Sugar continues to increase (and acidity decreases, marking the importance of this inverse relationship in finished wines as well) as the grapes remain on the vine and exposed to sunlight. This is where the fun begins for winemakers as they taste and test the grapes for sugar content (referred to as
brix
), determining the exact day or moments when to pick grapes and transport them to the winery. Check out
Chapter 3
for details of what happens when the grapes reach the winery.
Each vintage (growing season) has a different story to tell based on the conditions of the vine, the soil, the climate, and more. Leading up to the many decisions the winemaker will face at the time of harvest, the approach to vineyard management can play just as important of a role as the winemaking itself.
Pests and other vineyard concerns
If you think that humans are the only species that love grapes and the wines that come from them, then think again! Vineyards (and wineries) can be havens for a range of pests and diseases that can permanently damage if not eradicate entire plots if not identified and/or treated immediately. Some of the most common pests include:
Grapevine moths:
These can eat different parts of the plant, with larvae feeding on everything from flower buds, blossoms, and grapes.
Leafhoppers:
As the name implies, these hop from leaf to leaf, nibbling away as they go and leaving white and yellow patches that render the leaves incapable of achieving
photosynthesis
(the process by which plants, algae, and bacteria turn light energy into chemical energy in sugar form).
Mealybugs:
These typically make their homes inside vine trunks, then venture onto grapes where they infect berries with their egg sacs.
Phylloxera:
The most infamous pest of them all is by far the historic villain of the wine industry.
Phylloxera
is a sap-sucking insect that feeds on the roots of grapevines. See
Chapter 2
for more information on phylloxera and its devastating impact on
Vitis vinifera
in the late 1800s.
Roundworms:
These pests infiltrate and feed on the area around and inside the vine root.
In most cases (outside of phylloxera and roundworm, that require resistant rootstock to truly combat threats; see Chapter 2), vineyard-generated remedies and insecticides can help winemakers prepare for the worst of pests. But in addition to pests, winemakers must stay vigilant about other potential diseases affecting vines and grapes. The most common include Powdery Mildew (a fungus attacking both the vine and the grapes), Downy Mildew (another fungal disease resulting in oil spots and patches that prevent full photosynthesis), Pierce’s Disease (spread by glassy-winged insects called sharpshooters and European sap-feeding insects that inhibit water flow), and various forms of rot. Botrytis cinerea, when manipulated with precision by winemakers, is the one exception to unwanted diseases that results in delicious, dessert-style wines. See Chapter 6 for more detail on Botrytis cinerea and the process for making wine with “botrytized” grapes.
Exploring Grape Character and Performance
Grapes grow on vines and are made into wine. But what makes some grapes better for winemaking than others? We like to think of the grape universe, if you will, as being defined by two main attributes, which we informally call character traits and performance factors. Character traits are the characteristics of the fruit itself — its unaltered flavors that are driven by genetics alone. Performance factors refer to how the grapevine grows, how its fruit ripens, and so forth.
Appreciating a grape’s true character
Skin color is the most fundamental distinction among wine grapes. Every grape is considered either a white variety or a red (or black) one, according to the skin color of the ripe grapes. A few red-skinned varieties are further distinguished by having red pulp rather than white pulp, but almost all red varieties have white pulp. Within the white and black categories, each grape variety has its own hue.
THE ROUTE TO RIPENESS
When grapes are not yet ripe, they contain high amounts of acid and very little sugar — which is true for any fruit — and their flavor is tart. As ripening progresses, they become sweeter and less acidic (although they always retain some acid), and their flavors become richer and more complex. Their skins get thinner, and even their seeds and stems ripen. In red varieties, the tannin in the skins, stems, and seeds becomes richer and less astringent. The stage of ripeness that the grapes attain before being harvested is a big factor in the style of a wine that is totally driven by the winemaker’s discretion. For more on flavors and pairing with food, see Chapter 18.
Individual grape varieties also differ in other ways:
Aromatic compounds:
Some grapes (such as muscat; see
Table 1-1
later in this chapter) contribute floral aromas and flavors to their wines, for example, while others contribute herbaceous (think sauvignon blanc; read more on this superstar later in this chapter) or fruity notes. Some grapes have neutral aromas and flavors and, therefore, make fairly neutral wines.
Acidity levels:
Some grapes are naturally disposed to higher acid levels than others, which makes for crisper, leaner wines.
Thickness of skin and size of the individual grapes (called
berries
):
Black grapes with thick skins naturally have more tannin than those with thin skins. The same holds for small-berried varieties compared to large-berried varieties, because their skin-to-juice ratio is higher. More tannin in the grapes translates into a firmer, more tannic red wine.
The composite character traits of any grape variety are fairly evident in wines made from that grape. For example, cabernet sauvignon grapes tend to have thicker skins and smaller berries compared to merlot grapes, contributing to higher tannins and higher sugar. Due to the higher sugar content in cabernet sauvignon grapes, the resulting wines often have higher alcohol levels.
Understanding a grape’s performance factors
How a particular grape variety performs in the vineyard is vitally important to the grape grower because the vine’s growth patterns determine how easy or challenging that variety will be to cultivate in a particular site. Considerations include:
How much time a variety typically needs to ripen its fruit. In regions with short growing seasons, early ripening varieties do best.
THE MARRIAGE OF GRAPEVINE AND SOIL
One key factor in grape performance is the soil of the vineyard. Over centuries, some classic compatibilities between grape varieties and types of soil have become evident: chardonnay in limestone or chalk, cabernet sauvignon in gravelly soil, pinot noir in limestone, and riesling in slatey soil. At any rate, these are the soils of the regions where these varieties perform at their legendary best. Soil affects a grapevine in several ways: it provides nutrition for the grapevine, it can influence the temperature of the vineyard, and it’s a water-management system for the plant.
A safe generalization is that the best soils are those that have good drainage and aren’t particularly fertile. An extreme example is the soil — if we can call it that — of the Châteauneuf-du-Pape district in France’s Rhône Valley (see Chapter 6): it’s mostly just stones. The wisdom of the ages dictates that the grapevine must struggle to produce the best grapes, and well-drained, less fertile soils challenge the vine to struggle, regardless of the grape variety.
How dense and compact the grape bunches are. In warm, humid conditions, dense bunches can have mold and mildew problems.
How much vegetation a particular variety tends to have. In fertile soils, a vine that’s disposed to growing a lot of leaves and shoots can have so much vegetation that the grapes don’t get enough sun to ripen.
The reasons some varieties perform brilliantly in certain places (and make excellent wine as a result) are complex. The amount of heat and cold, the amount of wind and rain (or lack of it), the slant of the sun’s rays on a hillside of vines, and the presence of water bodies are just a few of the factors affecting a vine’s performance. In any case, no two vineyards in the world have precisely the same combination of these factors or terroir. We describe the history and concept of terroir with more detail in Chapter 2.
Grape royalty
Bees have their queens, elephants have their matriarchs, and humans have their royal families. The grape kingdom has nobles, too — at least as interpreted by the people who drink the wine made from those grapes. Noble grape varieties (as wine people call them, possibly inheriting this term from King Louis the XIV of France who once created a list of grapes to claim his country’s economic and artistic superiority) have the potential to make great — not just good — wine. Every noble grape variety can claim at least one wine region where it’s the undisputed champion. The wines made from noble grapes on their home turf can be so great that they inspire winemakers in far-flung regions to grow the same grape in their own vineyards. The noble grape might prove itself noble there in its own way, too.
Classic examples of noble grape varieties at their best are:
Cabernet sauvignon in Bordeaux, France (
Chapter 6
)
Chardonnay and pinot noir in Burgundy, France (
Chapter 6
)
Chenin blanc in France’s Loire Valley (
Chapter 6
)
Nebbiolo in Piedmont, Italy (
Chapter 5
)
Sangiovese in Tuscany, Italy (
Chapter 5
)
Riesling in the Mosel and Rheingau regions of Germany (
Chapter 8
)
Syrah in France’s northern Rhône Valley (
Chapter 6
)
Who’s Who in White Grapes
This section includes descriptions of the white vinifera varieties whose wines are most popular in today’s global industry. These wines can be varietal wines or place-name wines that don’t mention the grape variety anywhere on the label (a common practice for European wines). These grapes can also be blending partners for other grapes, in wines made from multiple varieties. We discuss these wines broadly in order of their importance.
Chardonnay
Chardonnay is considered an elite grape variety thanks to its role in producing some of the greatest dry white wines in the world and the greatest sparkling wines — white Burgundies, in the first case, and champagnes (where it’s usually part of a blend), in the second case. Today, it also ends up in a lot of everyday wine. The chardonnay grape grows in practically every wine-producing country of the world for two reasons: it's adaptable to a wide range of climates, and the name Chardonnay on a wine label is a surefire sales tool.
Traditional chardonnay winemaking involves using oak barrels to ferment the juice or age the wine, and the oak influences the wine’s taste. The process can bring smoky, toasty flavors to the wine and diminish the wine’s fruitiness. But many chardonnays these days are either unoaked or made in such a way that the oak influence is minor. See Chapter 3 for more on oak.
Chardonnay itself has fruity aromas and flavors that range from tart green apple — in cooler wine regions — to tropical fruits, especially melon or pineapple, in warmer regions. Chardonnay also can display subtle earthy aromas, such as mushrooms or minerals. Chardonnay has medium to high acidity and is generally medium to full-bodied. Classically, chardonnay wines are dry, but many inexpensive chardonnays are sweeter.
The top chardonnay-based wines (except for most champagnes and similar bubblies) are 100 percent chardonnay. But less expensive wines that are labeled Chardonnay — those selling for less than $12 a bottle in the United States, for example — are likely to have some other, far less distinguished grape blended in, to help reduce the cost of making the wine.
Riesling
The great riesling wines of Germany and the Alsace region of France have put this grape on the map as one of the world’s greatest varieties. Riesling shows its real class in a few other places, but certainly not everywhere. Austria, Australia’s Clare Valley and Eden Valley regions, and New York’s Finger Lakes region are among the few.
In some ways, riesling is the antithesis of chardonnay. While chardonnay is often full and rich, riesling is usually lighter and fresh. Riesling’s precision and vivid personality can make many chardonnays taste clumsy in comparison.
Trademarks of riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from ebulliently fruity to rocky and mineral driven.
The common perception of riesling wines is that they’re sweet, and many of them are — but plenty of them aren’t. Riesling grapes can be vinified — made into wine — either way, according to the style of wine a producer wants to make. Some riesling wines don’t taste as sweet as they might technically be, because their high acidity undercuts the impression of sweetness. Look for the word trocken (meaning dry) or halb-trocken on German riesling labels and the word dry on U.S. labels if you prefer a dryer style of riesling. In general, though, we suggest that you don’t get hung up on the sweetness issue and just focus on how delicious riesling can be.
Sauvignon blanc
Sauvignon blanc is a white variety with very distinctive character. It can be very high in acidity and has pronounced aromas and flavors. Besides herbaceous notes (sometimes referred to as grassy or vegetal), sauvignon blanc wines can have tart to ripe stone fruit, tropical fruit, and citrus flavors (particularly grapefruit, lemongrass, and passionfruit), as well as mineral notes. The wines are light- to medium-bodied and dry or dryish. Most of them are unoaked (fermented in stainless steel or other container besides oak).
France has two classic wine regions for the sauvignon blanc grape: the Loire Valley, where the two best-known sauvignon wines are called Sancerre and Pouilly-Fumé (described in Chapter 6), and Bordeaux. In Bordeaux, sauvignon blanc is sometimes blended with Sémillon. Some of the Bordeaux wines that are blends of the two grapes and fermented in oak are among the greatest (and most expensive) white wines of the world.
New Zealand’s sauvignon blanc wines are particularly renowned for their intensely flavorful style. Sauvignon blanc is also important in northeastern Italy, South Africa, Chile, and parts of California (sometimes labeled as Fumé Blanc).
Pinot gris/pinot grigio
Pinot gris (pronounced gree) is one of several grape varieties that begin with the word pinot. Others include pinot blanc (white pinot, called weissburgunder in Austria), pinot noir (black pinot, called blauburgunder in Austria), and pinot meunier (we don’t know how that one translates). Pinot gris (gray pinot), called pinot grigio in Italian, is considered a white grape, although its skin color is coppery pink, and especially dark for a white variety.
Pinot gris wines are usually not oaky. Those labeled pinot grigio typically are light to medium-bodied and have fairly fresh green apple and pear aromas and flavors, while those called pinot gris can be aged in oak and tend to have more body with notes of dried or baked peaches, apricots, orange peels, and baking spice.
Pinot gris is an important grape throughout northeastern Italy, but the only region in France where pinot gris figures prominently is Alsace, where it really struts its stuff. Oregon makes different styles of pinot gris that can range from light and crisp to fuller and fruit packed. California versions are mainly mass-market wines labeled pinot grigio and modeled after the Italian style with varying levels of quality.
Other white grapes
Table 1-1 describes some other grapes whose names you see on wine labels or whose wine you could drink in place-name wines without realizing it.
TABLE 1-1 Other White Grapes and Their Characteristics
Grape Type
Characteristics
Albariño
An aromatic grape from the northwestern Spanish region of Rías Baixas and Portugal’s northerly Vinho Verde region, where it’s called alvarinho. It makes medium-bodied, crisp, stone fruit, citrus, and tropical fruit-forward wines that are usually unoaked.
Arneis (ahr-nase)
A local variety from the Piedmont region of northwestern Italy, where white varieties are uncommon. It makes soft, flavorful wines with notes of melons, almonds, and flowers.
Chenin blanc
A noble grape in the Loire Valley of France, for Vouvray and other wines. The best wines have high acidity and a fascinating oily texture (they feel viscous in your mouth). Other excellent regions for chenin blanc include South Africa’s Western Cape and California’s Mendocino County.
Garganega
An Italian white grape grown mostly in the Veneto region of Northeast Italy. This grape makes the increasingly popular wine named after the region called Soave. The wines are light to medium-bodied, with lemon zest, orange blossom, and almond characteristics.
Gewürztraminer (geh-vurz-trah-mee-ner)
An aromatic grape that makes deep-colored, medium to full-bodied, white wines with aromas of lychee, rose petals, and jasmine. Gewürztraminer is one of Germany’s most important grapes. France’s Alsace region is also classic domain of this variety. The wines have pronounced floral and fruity characteristics but are dry. Italy’s Alto Adige region makes dry, mineral-driven gewürztraminer, as do some wineries in California and New York.
Grüner veltliner
A native Austrian variety most known for its white pepper characteristics. The grape makes clean, precision-focused white wines that can be rich in texture with tart fruit and other vegetal and mineral-driven notes.
Muscat/moscato
An aromatic grape with baked peach and floral aromas that makes Italy’s sparkling Asti (which, incidentally, tastes exactly like ripe muscat grapes). Alsace and Austria make a dry muscat wine, and in lots of places (southern France, southern Italy, and Australia, for example) it makes a delicious, sweet dessert wine. Moscato (the Italian name) from California and Australia is a popular mass-market wine in the U.S.
Pinot blanc
This grape can range from light and neutral to more aromatic and richer in texture. High acidity and low sugar levels translate into dry, crisp, medium-bodied wines. Alsace, Austria, northern Italy, and Germany are the main production zones.
Sémillon (seh-mee-yohn)
Sauvignon blanc’s classic blending partner but can be made as a varietal wine in its own right. This wine is low in acid relative to sauvignon blanc and has attractive but subtle aromas although it can be slightly herbaceous when young. A major grape in Australia, and southwestern France, including Bordeaux (where it’s the key player in the dessert wine, Sauternes).
Verdicchio
A grape from Italy’s Adriatic coast that makes varietally-labeled wine with medium body, crisp acidity, and aromas of lemon and sea air.
Viognier (vee-ohn-yay)
A grape from France’s Rhône Valley that’s grown in California, the south of France, South America, and elsewhere. This wine is known for its richness and body. It can show floral aromas, delicately apricot-like flavors, and be medium- to full-bodied with lower acidity.
The grapes described in this chapter make the most popular wines on the market today. You will (and should) encounter many more varieties and styles to try on your wine journey!
Who’s Who in Red Grapes
If you love red wine, lucky you! You have a wide range from which to choose, because so many red varieties make good quality, interesting wines. Some of these varieties grow just about everywhere, while others are specialties of certain countries or regions. You’ll encounter these grapes in varietal wines, place-name wines, and sometimes in blends. In Parts 2 through 5, we discuss the common place-name wines within each wine major wine-producing country of the world.
International superstars
Four red grape varieties are so renowned that winemakers all over the world have tried their hands at growing them and making wine from them. Read on to meet these four superstars.
Cabernet sauvignon
Cabernet sauvignon is a noble grape variety that grows well in many climates, except very cool areas. It became famous through the age-worthy red wines of the Médoc district of Bordeaux (which also contain merlot and cabernet franc, in varying proportions — see Chapter 6). But today, California is an equally important region for cabernet sauvignon — not to mention Washington, Australia, South Africa, Chile, Argentina, and so on.
The cabernet sauvignon grape makes medium- to full-bodied wines that are higher in tannin. The textbook descriptors for cabernet sauvignon depend on their age, and can include aromas of dark fruits (blackberries, black currants, plums), earth (leather, tobacco), vegetal or herbal notes (green bell pepper, mint, eucalyptus, cacao), and baking spices (vanilla, cinnamon, cloves, mostly due to oak aging).
Cabernet sauvignon wines come in all price and quality levels. The least-expensive versions are usually fairly soft and very fruity. The best wines are rich, firm, and complex with great depth and classic, concentrated cabernet flavor. Serious cabernet sauvignons can age for 15 years or more (see Chapter 3 for more details on aging as a winemaker decision).
Because cabernet sauvignon is fairly tannic (and because of the blending precedent in the home region of Bordeaux), winemakers often blend it with other grapes such as merlot or cabernet franc. Australian winemakers have a unique practice of blending cabernet sauvignon with syrah (more on that in Chapter 13.)
Merlot
Deep garnet to ruby in color, full body, relatively high alcohol, and softer tannins than cabernet sauvignon are the characteristics of wines made from the merlot grape. The aromas and flavors can include red and black fruits, violets, roses, and chocolate, with a velvety texture in the best examples.
Some wine drinkers find merlot easier to enjoy than cabernet sauvignon because it’s less tannic. But some winemakers believe that merlot isn’t satisfactory in its own right, and thus often blend it with cabernet sauvignon, cabernet franc, or both. Merlot makes both inexpensive, simple wines and, when grown in the right conditions, very serious wines.
Merlot is the most-planted grape variety in France’s Bordeaux region (read more about its reign in Chapter 6). Merlot is also important in Washington, California, New York’s Long Island district, northeastern Italy, and Chile, among others.
Pinot noir
Every winemaker we’ve spoken to that makes pinot noir detests the process. Cabernet sauvignon is an easier, sensible wine to make — a predictable, steady, reliable wine that doesn’t give the winemaker much trouble and can achieve excellent quality. On the other hand, pinot noir is finicky, enigmatic, and challenging. Achieving a high-quality pinot noir is like winning a gold medal at the Olympics after a brutal training season.
The benchmark region for pinot noir wine is red Burgundy from France, where tiny vineyard plots yield rare treasures of wine made entirely from pinot noir. Oregon, California, New Zealand, and parts of Australia, Chile, and Slovenia also produce excellent pinot noir. But pinot noir’s production is relatively limited, because this variety is very particular about climate and soil. These are very thin-skinned grapes that are some of the most sensitive to infections and disease in the vineyard. They produce low yields and are sensitive to extreme temperatures. But wait, there’s more: pinot noir must be delicately handled in the winery too, as aggressive methods and over-extraction can quickly zap the grape of its inherently delicate and sophisticated flavor profile.
Pinot noir’s wine is generally lighter in color than cabernet sauvignon or merlot. It has fairly high alcohol, medium to high acidity, and medium to low tannin (although oak barrels can contribute additional tannin to the wine). Its flavors and aromas can be very fruity — often a mix of red and blackberries — or earthy and woodsy, depending on how it’s grown and/or vinified. You can find pinot noir wines in a wide variety of styles. Pinot noir is rarely blended with other grapes in making red wine, but most champagnes combine pinot noir with chardonnay. Chapter 6 explains how a red grape can make a white sparkling wine.
Syrah/shiraz
The northern part of France’s Rhône Valley is the classic home for great wines from the syrah grape, but Australia can be considered the grape’s second home. Syrah also grows in Washington, California, Italy, Spain, Chile, Argentina, Israel, and Greece.
Syrah produces deeply colored wines with full body, firm tannin, and aromas of black and blueberries, black pepper, cured meat, herbs, and sometimes leather or tobacco. In Australia, syrah (often referred to as shiraz) comes in several styles. Some are charming, vibrantly fruity wines that are quite the opposite of the northern Rhône’s powerful, pepper-driven syrah wines, such as Hermitage and Côte-Rôtie, while others are even more powerful than those classic French wines. Turn to Chapter 13 for more on shiraz.
Syrah doesn’t require any other grape to complement its flavors, although in Australia, it’s often blended with cabernet sauvignon, and in the southern Rhône Valley, it’s typically part of a blended wine with grenache and other varieties.
BURIED IN THE BLEND
Knowing the grape variety or varieties of a wine — either because it’s the name of the wine, or because you remember which grape varieties are approved for use in the wine’s specific region — can really boost your understanding of that wine. But a big trend today is blended wines, which contain the juice of several varieties. Only the winemaker knows which varieties are in the blend (and they’re not always willing to tell). The best approach with these wines is to just taste them and decide whether you like them or not — whatever they might be.
Local heroes
Some red grape varieties don’t translate well outside their home regions, usually because growing conditions elsewhere aren’t ideal. But they can make exciting wines on their home turf — wines that offer a terrific change of pace from the more standard “international” red varieties. Here are five of these varieties, in order of U.S. market presence.
Malbec
This grape originated in Bordeaux and is prominent in the southwestern French region of Cahors. But today, wine drinkers know it far better as Argentina’s signature red grape variety. Malbec is a dark grape that makes deeply colored red wines with very firm tannin and spicy, dark-berry aromas and flavors. In the sunny, high elevations of Argentina’s Mendoza region, the wines tend to have softer tannin and richer fruit flavors than in France.
Sangiovese
Sangiovese is an Italian grape that excels in the Tuscany region of Italy, especially in the Chianti Classico and Brunello di Montalcino areas. Sangiovese makes wines that are medium to high in acidity and firm in tannin. Sangiovese wines can be light to full-bodied, depending on exactly where the grapes grow and how the wine is made. Tasting notes can include dried to ripe red cherries or cranberries, herbal notes like tomato leaf, oregano, or bay leaves, and floral characteristics such as violets or other purple flowers.
Tempranillo
Tempranillo is Spain’s undisputed claim to fame. It gives wines deep color, fairly low acidity, and only moderate alcohol. Modern renditions of tempranillo from the Ribera del Duero region and elsewhere in Spain prove what depth of color and fruit intensity this grape has. In the most traditional wines, such as some in the Rioja region, much of the grape’s color and flavor is subdued by long wood aging and by blending with varieties that lack as much color, such as grenache. Tasting notes can still include ripe red and black cherries, dill, cedar, and baking spices. Aged versions will show more coffee, cocoa, leather, and tobacco aromas.
Zinfandel
Although most wine drinkers associate zinfandel with California, research has shown that zinfandel is a Croatian grape called crljenak kastelanski (soorl-yen-ak kash-tel-ahn-ski.) This is the same grape as Italy’s primitivo.
Zin — as California lovers of red zinfandel call it — makes rich, dark wines that are high in alcohol and medium to high in tannin. They can have red, black, and blue fruit aromas, a spicy or tarry character, and a jam-like flavor. Some zinfandels are lighter than others and meant to be enjoyed young, and some are serious wines with a tannin structure that’s built for aging. You can usually tell which is which by the price. Zinfandel also makes the popular, inexpensive pink wine called white zinfandel.
Nebbiolo
Outside of scattered sites in northwestern Italy — mainly the Piedmont region — nebbiolo just doesn’t make remarkable wine. But the extraordinary quality of Barolo and Barbaresco, two Piedmont wines, proves what greatness nebbiolo can achieve under the right conditions.
Nebbiolo is high in both tannin and acid, which can make a wine tough. Fortunately, the grape also gives enough alcohol to soften the wine. Its wines can be deep in red color when young but can develop orange tinges within a few years. Its complex aroma is fruity (dried to ripe strawberry, cherry), earthy and woodsy (tar, truffles), herbal (mint, eucalyptus, anise), and floral (roses). Aged nebbiolos can take on more dried fruit characteristics (figs, prunes), and softer tannins over time.
Lighter versions of nebbiolo are meant to be consumed young — wines labeled Nebbiolo d’Alba or Roero, and some wines labeled Nebbiolo Langhe, for example — while some of the finer Barolos and Barbarescos are wines that really deserve a minimum of 5 years’ age before drinking.
Other red grapes
Table 1-2 describes additional red grape varieties and their wines, which you can encounter either as varietal wines or as wines named for their place of production.
TABLE 1-2
