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This information
is taken from www.winespectator.com.
Excerpts by James Laube, Wine Spectator Senior Editor and James Molesworth,
Wine Spectator Tasting Coordinator.
WINE
VARIETY
refers to the type of grapes used to produce a wine. Although wines
are produced using different techniques, and grapes are grown in different
environments, "a varietal wine always displays certain qualities,
which are inherent in the grape's personality."
CABERNET
SAUVIGNON
(cab-er-NAY SO-vin-yon) -- RED
"The undisputed king of red wines . . ."
"At its best, unblended Cabernet produces wines of great intensity
and depth of flavor. Its classic flavors are currant, plum, black cherry
and spice. It can also be marked by herb, olive, mint, tobacco, cedar
and anise, and ripe, jammy notes. In warmer areas, it can be supple
and elegant; in cooler areas, it can be marked by pronounced vegetal,
bell pepper, oregano and tar flavors. . . It can also be very tannic
if that is a feature of the desired style. The best Cabernets start
out dark purple-ruby in color, with firm acidity, a full body, great
intensity, concentrated flavors and firm tannins.
CHARDONNAY
(shar-dun-NAY) -- WHITE
". . . the king of white wines. . ."
"When well made, Chardonnay offers bold, ripe, rich and intense
fruit flavors of apple, fig, melon, pear, peach, pineapple, lemon and
grapefruit, along with spice, honey, butter, butterscotch and hazelnut
flavors."
FUMÉ
BLANC
(FOO-may BLAHNK) -- WHITE
see Sauvignon blanc
GEWÜRZTRAMINER
(geh-VERTS-trah-mee-ner) -- WHITE
"Gewürztraminer can yield magnificent wines, as is best demonstrated
in Alsace, France, where it is made in to a variety of styles from dry
to off-dry to sweet. The grape needs a cool climate that allows it to
get ripe. It's a temperamental grape to grow and vinify, as its potent
spiciness can be overbearing when unchecked. At its best, it produces
a floral and refreshing wine with crisp acidity that pairs well with
spicy dishes. When left for late harvest, it's uncommonly rich and complex,
a tremendous dessert wine."
MERLOT
(mur-LO) -- RED
"Merlot is the red-wine success of the 1990s: its popularity has
soared along with its acreage, and it seems wine lovers can't drink
enough of it."
"Several styles have emerged. One is a Cabernet-style Merlot, which
includes a high percentage (up to 25%) of Cabernet, similar currant
and cherry flavors and firm tannins. A second style is less reliant
on Cabernet, softer, more supple, medium-weight, less tannic and features
more herb, cherry and chocolate flavors. A third style is a very light
and simple wine; this type's sales are fueling Merlot's overall growth."
PINOT
GRIS
or PINOT GRIGIO
(Pee-no GREE or GREE-zho) -- WHITE
"Known as Pinot Grigio in Italy, where it is mainly found in the
northeast, producing quite a lot of undistinguished dry white wine and
Collio's excellent whites. As Pinot Gris, it used to be grown in Burgundy
and the Loire, though it has been supplanted, but it comes into its
own in Alcase -- where it's known as Tokay. Southern Germany plants
it as Rulander. When good, this varietal is soft, gently perfumed and
has more color than most whites.
PINOT
NOIR
(PEE-no NWA) -- RED
"Pinot Noir, the great grape of Burgundy, is a touchy variety.
The best examples offer the classic black cherry, spice, raspberry and
currant flavors, and an aroma that can resemble wilted roses, along
with earth, tar, herb and cola notes. It can also be rather ordinary,
light, simple, herbal, begatal and occasionally weedy. It can even be
downright funky, with pungent barnyard aromas. In fact, Pinot Noir is
the most fickle of all grapes to grow: It reacts strongly to environmental
changes such as heat and cold spells, and is notoriously fussy to work
with once picked, since its thin skins are easily bruised and broken,
setting the juice free.
RIESLING
(REES-ling) -- WHITE
"One of the world's greatest white wine grapes, the Riesling vine's
hardy wood makes it extremely resistant to frost. The variety excels
in cooler climates, where its tendency to ripen slowly makes it an excellent
source for made from grapes attacked by the noble rot Botrytis cinerea,
which withers grapes' skin and concentrates their natural sugar levels."
"Riesling produces dry or just off-dry versions. Its high acidity
and distinctive floral, citrus, peach and mineral accents have won dry
Riesling many fans. The variety pairs well with food and has an uncanny
knack for transmitting the elements of its vineyard source."
SAUVIGNON
BLANC (SO-vin-yon BLAHNK) -- WHITE
"Another white with a notable aroma, this one "grassy"
or "musky"."
"It can be crisp and refreshing, matches well with foods, costs
less to produce and grow than Chardonnay and sells for less."
"The wine drinks best in its youth, but sometimes will benefit
from short-term cellaring. As a late-harvest wine, it's often fantastic,
capable of yielding amazingly complex and richly flavored wines."
ZINFANDEL
(ZIHN-fan-del) -- RED
"The origins of this tremendously versatile and popular grape are
not known for certain, although it is thought to have come from Southern
Italy as a cousin of Primitivo. It is the most widely planted red grape
in California (though Australia has also played around with the grape).
Much of it is vinified into white Zinfandel, a blush-colored, slightly
sweet wine. Real Zinfandel, the red wine, is the quintessential California
wine. It has been used for blending with other grapes, including Cabernet
Sauvignon and Petite Sirah. It has been made in a claret style, with
berry and cherry flavors, mild tannins and pretty oak shadings. It has
been made into a full-bodied, ultraripe, intensely flavored and firmly
tannic wine designed to age. And it has been made into late-harvest
and Port-style wines that feature very ripe, raisiny flavors, alcohol
above 15 percent and chewy tannins."
"Styles aimed more for the mainstream and less for extremes, emphasizing
the grape's zesty, spicy pepper, raspberry, cherry, wild berry and plum
flavors, and its complex range of tar, earth and leather notes. Zinfandel
lends itself to blending."
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