Aromas and Tastes of Red Vinifera Wines

From warm climates, Cabernet Sauvignon wines will still have black currant fruit but also they have more black berry and cherry fruitiness along with licorice, tobacco and mintiness.

In cool climates, Merlot tends to make wines with only medium body and red fruits and sometimes with green pepper or vegetal flavors; whereas in warmer climates it gravitates toward black fruits and fuller body. Tannins are usually soft no matter what the climate.

In cool climates or in a cool vintage year, Merlot tends to make wines with only medium body and red fruits and sometimes with green pepper or vegetal flavors; whereas in warmer climates it gravitates toward black fruits and fuller body. Tannins are usually soft no matter what the climate.

In temperate or warm climates, Syrah can take on more chocolate flavors along with being fuller bodied and lower acidity than when grown in cool climates.

Grenache wines characteristically have red berry flavors, white pepper, low acidity and higher alcohols levels. Tannins are low and soft. When it ages, some of the berry flavors are lessened and more leather and tar tastes come through.

Pinot Noir is an acidic grape that produces wines with red berry flavors, light to medium body and low tannins. When it is aged, the red berry fruits are less distinct but the wine becomes leathery or earthy with a silky creamy mouthfeel.

Cabernet Sauvignon from cool climates or in a cool vintage year can often have a green pepper taste if the grapes do not get ripe enough. However, it still has the characteristic black currant and cedar taste with a slight tanginess.

In cool climates or cool vintage years, Syrah has a little less body and a little more acidity than when grown in a warm climate and the phenolics do not release their chocolate flavors as well.

Pinot Noir is an acidic grape that produces wines with red berry flavors, light to medium body and generally, low tannins. When it is aged, the red berry fruits are less distinct but the wine becomes leathery or earthy with a silky creamy mouthfeel.

Sangiovese has less fruit tastes than other red wines but generally dark fruit with violets, anise and earthy tastes. It usually has very firm, astringent tannins and can be recognized by that alone.

Tempranillo is the Merlot of Spain, It is usually soft and leathery with less distinct red or dark fruit flavors but moderate tannins.

Malbec is across the board a medium wine as far as fruit flavors, acidity, tannins and alcohol goes. This is what makes it such a good food wine that goes will many different dishes.

Zinfandel has a unique spiciness along with its black fruit flavors. If left to ripen in warm climates, the sugar levels and thus the alcohol levels get high. It does not usually have a gamey taste nor astringent tannins.

Historically, Barbera wines were the laborer’s rustic wine to have at lunch. Its tannins are not as high as other Piedmont Italian grapes but it has a firm acidity, making it a great food wine.

A Barolo would almost always be described with firm tannins as would most Shiraz and for both, there would be more comments of spice and earthiness.

Cherry and the flowers are key. A Grenache might be a possibility but the flower aroma rather than a leathery element are against it.

Grenache wines characteristically have red berry flavors, white pepper, low acidity and higher alcohols levels. Tannins are low and soft. When it ages, some of the berry flavors are lessened and more leather and tar tastes come through.

As with most Mediterranean grapes there is a spiciness that is characteristic for this grape. It is a full bodied red that is tannic and black fruit but with indistinct fruit aromas and sometimes a gamey flavor like a Petite Sirah grape.

Cabernet Franc is similar to its offsping, Cabernet Sauvignon, except it is softer with less tannins, and a little less cedar and tanginess.

One of the most tannic grapes wines from Madrian in southwest France, this wine has found a home in Uruguay where they have learned to tame the tannins by blending.

The long tannin finish and floral component are keys.

Carmeniere is a close possibility but it generally has a tobacco note that is not mentioned here.

The leather aroma and the tannins with the long finish are the key.

Spicy makes it a Mediterranean grape. Note the lack of currant and cassis notes.

Generally makes fuller bodied wines than the other two.

Cool climate Cabernet Franc can have green pepper flavors if the grapes do not fully ripen, If the aroma is not too strong, it makes a distinct character that many tasters like.

The iodine and spiciness are the best discriminators.

Meat, mineral, spicy and mocha along with a lack of a tobacco note and plum are the key.