{"id":1155,"date":"2020-05-02T17:00:00","date_gmt":"2020-05-02T17:00:00","guid":{"rendered":"https:\/\/grape-to-glass.com\/?page_id=1155"},"modified":"2025-01-27T17:14:31","modified_gmt":"2025-01-27T04:14:31","slug":"red-grapes-in-brief","status":"publish","type":"page","link":"https:\/\/grape-to-glass.com\/index.php\/red-grapes-in-brief\/","title":{"rendered":"Red Grape Varietals – ‘brief insights’"},"content":{"rendered":"\n\t
Bite-size insights into some classic red grape varietals…<\/h6>\n\t\t\t\t\"Red-Wines-Brief-Temp-01\"\n\t

Cabernet Sauvignon:<\/h4>\n\u2022 Origin:<\/strong>\u00a0Cabernet Sauvignon is the dominant varietal in its home of Bordeaux in France. It is a crossing between Cabernet Franc and Sauvignon Blanc during the 17th century.
\n\u2022 Classic Flavours:\u00a0<\/strong>Dark plums, blackcurrants, blackberries, mint chocolate, vanilla clove, leather, tobacco and many more.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A light style Cabernet Sauvignon pairs well with: simple red meat cuisine, sausages, kebabs, grilled or bbq\u2019d steak. A fuller-style Cabernet Sauvignon with good oak – will pair well with: wild game, rich red meats, dishes with a red wine sauce or wine-jus and rich earthy flavours etc.\n\t\t\t\t\"Red-Wines-Brief-Temp-16\"\n\t

Carignan:<\/h4>\n\u2022 Origin:<\/strong> Carignan is believed to have origins in Cari\u00f1ena, the Aragon region of Spain, and an historically key part of Rioja’s red wine blends. For a long time, it was the world\u2019s most planted vine.
\n\u2022 Classic Aromas & Flavours:<\/strong> Dark wild berries and dried spices. Naturally high in acidity, tannins and astringency – requires skill to craft a wine of elegance.
\n\u2022 Food Pairing Suggestions:<\/strong> A medium-full style Carignan pairs well with simple red meat cuisine, rich sausages, grilled or bbq\u2019d meats. A fuller-style Carignan with good oak – will pair well with game red meats, dishes with lingering rich earthy flavours.\n\t\t\t\t\"Red-Wines-Brief-Temp-14\"\n\t

Carmen\u00e8re:<\/h4>\n\u2022 Origin:<\/strong> Carmen\u00e8re is a red wine grape varietal (a member of the Cabernet family) originally planted in the Medoc region of Bordeaux in France, where it was used for blending purposes to produce deep red wines.
\n\u2022 Classic Flavours:<\/strong> Carmen\u00e8re produces a deep red colour and aromas of red fruits, wild berries, earthy, leather, tobacco notes and dried spices.
\n\u2022 Food Pairing Suggestions:<\/strong> A light style Carmen\u00e8re pairs well with: simple red meat cuisine, sausages, kebabs, grilled or bbq\u2019d steak. A full, richer style Carmen\u00e8re with good oak – will pair well with: wild game, fatty red meats, dishes with a bbq sauce or wine-jus and earthy, dried spice flavours.\n\t\t\t\t\"Red-Wines-Brief-Temp-04\"\n\t

Grenache:<\/h4>\n\u2022 Origin:<\/strong>\u00a0Grenache has its origins in Spain,\u00a0(where it is known as Garnacha)<\/em>\u00a0is one of the most widely planted red wine grape varieties in the world.
\n\u2022 Classic Flavours:\u00a0<\/strong>Blackcurrants, sweet fleshy dark plums, allspice, cinnamon, vanilla and subtle smoky notes.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A classic style, fruit driven, early drinking style Grenache wine will pair well with: traditional pizzas, rabbit and pork, lamb. An old vine, richer style Grenache can pair with lighter Indian dishes, Moroccan Tagine\u2019s along with baked, and both styles with earthy vegetarian cuisine.\n\t\t\t\t\"Red-Wines-Brief-Temp-06\"\n\t

Merlot:<\/h4>\n\u2022 Origin:<\/strong> Merlot has its origins in the wine region of Bordeaux – France. Merlot is an offspring of Cabernet Franc and is a sibling of Carm\u00e9n\u00e8re and Cabernet Sauvignon.
\n\u2022 Classic Flavours:\u00a0<\/strong>Black-Doris plums, black cherries, chocolate, coffee, vanilla and with subtle, soft fine tannins.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>Merlot is generally softer in style, with a ripe fruit driven palate and with a lighter tannin structure. With this in mind Merlot pairs well with: simple meat pizza’s and mild pasta dishes, roasted chicken, mild flavoured tapas, earthy vegetarian cuisine and p\u00e2t\u00e9 on toast.\n\t\t\t\t\"Red-Wines-Brief-Temp-20\"\n\t

Mourv\u00e8dre:<\/h4>\n\u2022 Origin:<\/strong> Mourv\u00e8dre (Monastrell or Matar\u00f3 in Spain and Australia) – is a varietal with its origins thought to be in Spain. It is thought it may have been introduced to Catalonia by the Phoenicians in around 500BC.
\n\u2022 Classic Aromas & Flavours:\u00a0<\/strong>Dark fruits, lifted dried herbs like sage. Ripe berry flavours with a savoury earthy character with a good balance of fruit acidity and tannins.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A light-medium style Mourv\u00e8dre pairs well with simple mild meat cuisine, , grilled or bbq\u2019d dishes. A medium-fuller-style Mourv\u00e8dre with oak – will pair well with game, rich red meats, dishes with a red wine sauce or wine-jus and good seasoning.\n\t\t\t\t\"Red-Wines-Brief-Temp-08\"\n\t

Petit Verdot:<\/h4>\n\u2022 Origin:<\/strong>\u00a0Petit Verdot can trace its origins to the Bordeaux region of France. Though today – Petit Verdot is the least known and grown of the Bordeaux red varietals.
\n\u2022 Classic Flavours:\u00a0<\/strong>Blackberry, black cherry and black plums, cigar box, leather and earth tones, violets, green peppers, spices and smoky oak notes.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>Due to the firm tannin structure and concentrated nature of Petit Verdot – if this varietal is the predominant grape varietal in the finished wine – this style of wine pairs well with: rich well seasoned red meats, wild game, bbq\u2019d meats, earthy dishes and well-aged, firm cheeses.\n\t\t\t\t\"Red-Wines-Brief-Temp-10\"\n\t

Primitivo \/ Zinfandel:<\/h4>\n\u2022 Origin:<\/strong>\u00a0Primitivo is a red grape varietal linked with and grown principally in Apulia\u00a0(Puglia)<\/em>\u00a0in southern Italy. DNA testing has confirmed that Primitivo and Zinfandel are clones of the same varietal.
\n\u2022 Classic Flavours:<\/strong>\u00a0Red plums and spice, ripe blackberries, violets and pepper are common.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A youthful, lighter style Primitivo wine none or light notes of oak pairs well with: simple red meats, pork and lamb chops, homemade hamburgers, mildly flavoured pizza’s, mildly sauced pasta dishes, cured and cold meats, eggplant vegetarian dishes and mild cheeses.\n\t\t\t\t\"Red-Wines-Brief-Temp-12\"\n\t

Syrah \/ Shiraz:<\/h4>\n\u2022 Origin:<\/strong>\u00a0Recently DNA testing has clearly indicated that this red grape varietal is native to the Rh\u00f4ne Valley in France.
\n\u2022 Classic Flavours:\u00a0<\/strong>Blackberries, black olives, dark plums game, meaty, cedar, dried spices, pepper\u00a0(black for hot climates & white in cooler climates)<\/em>, smoky oak notes.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A lighter, more approachable style Syrah wine pairs well with: lamb chop, cutlets, grilled or bbq’d pork, herb sausages, kebabs etc. A full, richer style Shiraz with good integrated oak will pair with prime steaks, venison and other game meats, served with a rich sauce or wine-jus.\n\t\t\t\t\"Red-Wines-Brief-Temp-02\"\n\t

Cabernet Franc:<\/h4>\n\u2022 Origin:<\/strong>\u00a0Cabernet Franc can link its origins to the Libournais wine region of southwest France. Cabernet Franc crossed with Sauvignon Blanc to produce Cabernet Sauvignon.
\n\u2022 Classic Flavours:\u00a0<\/strong>Wild blackcurrants, sweet liquorice, roasted peppers, dark plum, raspberry, sandalwood, violets, herbs and smoky notes.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A 100% or predominant Cabernet Franc is not as common as one would think – but if you are lucky enough – due to its lighter tannin structure and palate weight it pairs well with games birds, medium rich meat dishes, mushroom pasta, Middle Eastern cuisine and flavoursome pizzas.\n\t\t\t\t\"Red-Wines-Brief-Temp-15\"\n\t

Durif \/ Petite Sirah:<\/h4>\n\u2022 Origin:<\/strong> Durif is named after Dr Francois Durif, a botanist at the University of Montpellier in southern France. He created this new varietal by crossing Syrah with the Peloursin varietal in the 1860’s.
\n\u2022 Classic Aroma & Flavours:\u00a0<\/strong>Dried spices, black pepper and herbs, and typical flavours of wild berries, along with dark fruits and a good firm tannin structure.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A medium to full style Durif pairs well with simple red meat cuisine, sausages, kebabs, hamburgers. A full-bodied Durif with good oak – will pair well with wild game, rich red meats, dishes with a red wine sauce or wine-jus and earthy flavours.\n\t\t\t\t\"Red-Wines-Brief-Temp-03\"\n\t

Gamay:<\/h4>\n\u2022 Origin:<\/strong> Gamay is a purple-coloured grape used for red wines, most notably grown in the wine region of Beaujolais – France. Parents of Gamay are Pinot Noir & Gouais Blanc.
\n\u2022 Classic Flavours:\u00a0<\/strong>Cherries, strawberry, raspberry, violets, rose petal, vanilla and subtle herbs and mild spices.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A youthful, lighter style Gamay wine\u00a0(which can be served slightly chilled)<\/em>\u00a0will pair well with seared tuna, salmon and sushi. A classic, fuller style Beaujolais Gamay red wine pairs well with: roast chicken, turkey, pork, duck spring rolls, pate on toast and earthy vegetarian cuisine.\n\t\t\t\t\"Red-Wines-Brief-Temp-05\"\n\t

Malbec:<\/h4>\n\u2022 Origin:<\/strong>\u00a0Malbec can trace its origins to the region of Bordeaux in France. Though it is Argentina which is now regarded as the\u00a0\u2018new\u2019<\/em>\u00a0home of Malbec.
\n\u2022 Classic Flavours:\u00a0<\/strong>Dark berries, rich plums, dark cherries, chocolate, coffee, cooked bacon, tobacco and with mild tannins.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A vibrant, classic, approachable style Malbec with its ripe dark fruit flavours and mild tannins pairs well with: lean cuts of lamb, and mild beef, grilled or roasted pork, lightly seasoned and sauced pasta dishes along with hard cheeses – like a mild aged cheddar.\n\t\t\t\t\"Red-Wines-Brief-Temp-07\"\n\t

Nebbiolo:<\/h4>\n\u2022 Origin:<\/strong> Nebbiolo is an iconic red Italian varietal predominately associated with the Piedmont wine region where it makes the (DOCG) wines of Barolo and Barbaresco.
\n\u2022 Classic Flavours:\u00a0<\/strong>Violets, liquorice, wild herbs, dark cherries, wild raspberries, black truffles, bitter chocolate and tobacco notes.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A traditional-classic style Nebbiolo wine can have a formidable, even aggressive tannins and natural acidity in their youth. So with this in mind they can pair well with braised beef, slow cooked red meats, dishes with earthy\/ truffle notes and dishes served with a rich sauce or wine-jus.\n\t\t\t\t\"Red-Wines-Brief-Temp-18\"\n\t

Pinotage:<\/h4>\n\u2022 Origin:<\/strong> Pinotage is a red wine grape varietal with its origins in South Africa. It is the result of crossing Pinot Noir with Cinsault and created by Professor Abraham Izak Perold in 1925.
\n\u2022 Classic Aromas & Flavours:\u00a0<\/strong>Herbs, bramble and floral notes. When ripe flavours of dark cherries, mulberry, small wild berries – can produce complex wines, but drinkable when young.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A light style Pinotage pairs well with sausages, kebabs, taco\u2019s and mild pasta\/pizza\u2019s. A medium-fuller-style Pinotage with good oak – will pair well with game red meats like duck, along with lamb dishes with a wine-jus and earthy vegetables.\n\t\t\t\t\"Red-Wines-Brief-Temp-09\"\n\t

Pinot Noir:<\/h4>\n\u2022 Origin:<\/strong>\u00a0Pinot Noir is linked to Burgundy in France – and seems to reflect more pronounced\u00a0‘Gout de Terroir’<\/em>, or\u00a0‘flavour of the soil’<\/em>, than other red varietals, making site selection critical.
\n\u2022 Classic Flavours:\u00a0<\/strong>Red to dark cherries, red plums, dried flowers, mushrooms, earthy, dark chocolate, forest floor, mocha, truffle, smoky notes.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A youthful, lighter style Pinot Noir pairs well with: salmon, tuna, duck spring rolls, simple pizza\u2019s and mixed vegetarian dishes. A richer, fuller style Pinot Noir with an amount of oak – will pair well with: smoked salmon, roast pork, lamb cutlets, duck and earthy vegetarian cuisine.\n\t\t\t\t\"Red-Wines-Brief-Temp-11\"\n\t

Sangiovese:<\/h4>\n\u2022 Origin:<\/strong> Sangiovese is an indigenous Italian red grape varietal, with a number of clones – whose name derives from the Latin ‘Sanguis Jovis’, ‘the blood of Jove (Jupiter)’.<\/em>
\n\u2022 Classic Flavours:\u00a0<\/strong>Wild red and black cherries, with fresh through to dried spice, lifted herbs and tobacco.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>A lighter style Sangiovese wine with none or light oak notes will pair well with: mushroom based pasta or pizza’s, bbq’d and grilled red meats. A fuller, richer style Sangiovese with oak will pair well with prime cuts of red meat, wild game with a rich, earth sauce or wine-jus.\n\t\t\t\t\"Red-Wines-Brief-Temp-13\"\n\t

\u00a0Tempranillo:<\/h4>\n\u2022 Origin:<\/strong>\u00a0Tempranillo is a black grape varietal widely grown to make varied approachable mild to full-flavoured red wines in its native home in Spain.
\n\u2022 Classic Flavours:\u00a0<\/strong>Depending upon the style (fruit driven, or oak infused) and age of wine – ripe red-to-dark cherries, plums with hints of coffee and earthy dried spices.
\n\u2022 Food Pairing Suggestions:\u00a0<\/strong>As a Tempranillo based wine can vary in style and personality so much – they pair well with a broad range of pork dishes, from chorizo and dried, cured, and uncured sausages to aged hams like prosciutto and lamb, varied tapas\u2019, mixed pizza’s and mild-to-hard cheeses.\n\tWhite Grape Varietals – \u2018brief insights\u2019 – CLICK HERE<\/strong><\/a>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":8686,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1155","page","type-page","status-publish","has-post-thumbnail","hentry","entry"],"_links":{"self":[{"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/pages\/1155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/comments?post=1155"}],"version-history":[{"count":19,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/pages\/1155\/revisions"}],"predecessor-version":[{"id":8689,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/pages\/1155\/revisions\/8689"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/media\/8686"}],"wp:attachment":[{"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/media?parent=1155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}