Varietals

Varietals/Wine Styles

Admin — Sun, 16 Jul 2006 14:30:22 -0700

Wine produced from a specific type of grape is referred to as varietal wine. A multitude of different grapes exist around the world. Every one in theory is capable of making wine, but some are more prized for the wine they produce and have become the common grapes used in many wine producing regions around the world. The principal wine grape species is known as Vitis vinifera. All of the traditional grapes used are this same species and the differences between say Chardonnay and Cabernet Sauvignon are due to genetic mutations within the species. The differences displayed within the plant species produce the specific plants called varieties, which is where the term varietal wine comes from. Varieties are furthur subdivided into clones.

In addition to vinifera vines, a subgenus of the Vitis family known as Muscadinia rotundifolia is used to produce the Muscadine and Scuppernong wines in the southeast United States. The species Vitis labrusca is native to North America and is used in the colder regions of the U.S. and Canada along with several Vitis hybrid varieties. Different species of vines native to America possess resistance to phylloxera and nematodes and are used as the rootstocks for vinifera vines as well.

Cabernet Franc

Admin — Sun, 16 Jul 2006 14:32:34 -0700

Cabernet Franc is the main role playing varietal of Bordeaux and shares qualities similar to Cabernet Sauvignon. This black grape is commonly a key part of the blend in both Cabernet Sauvignon and Merlot varietal wines. It produces a full-bodied wine in its own right, with black pepper spice, raspberry fruit, and bell pepper herbaceousness. Cabernet Franc quite often is described as having an aroma similar to pencil shavings. This varietal is very hearty, resistant to vineyard problems, and grows well in a range of climates. It ripens a few weeks earlier than Cabernet Sauvignon, producing small to medium sized clusters that are usually loose. Genetic profiling has revealed that Cabernet Franc, along with Sauvignon Blanc, are the parent grapes of Cabernet Sauvignon.

Cabernet Sauvignon

Admin — Sun, 16 Jul 2006 14:46:09 -0700

Cabernet Sauvignon is the grape most commonly associated with the classic red wines of Bordeaux. This varietal is an old world cross between Cabernet Franc and Sauvignon Blanc. It is a thick skinned grape that ripens late in the harvest season and is usually one of the last varietals picked. It tends towards small berries with loose, open clusters that help this varietal resist rot and mold problems. It produces deep colored wines with dense tannin structures, and tends to be one of the longer ageing table wines. Typical flavors associated with Cabernet Sauvignon are dark berry characters such as black currant (cassis), spiciness, and an herbaceous bell pepper/capsicum character when under-ripe or grown in cooler climates.

Cabernet Sauvignon is available as several different clones. Two clones of Cabernet Sauvignon are:

2: This clone is known to produce lower yields with intense flavored fruit.
4: This clone is known for average yields with good quality fruit.

Carignane

Admin — Wed, 26 Jul 2006 13:50:50 -0700

Genetic profiling has revealed this heartily structured grape originally developed in northeastern Spain. Until recently, Carignane was the most widely planted grape in France, with large acreage devoted to the grape in the Languedoc region. However, Merlot took over the top spot during the last part of the 20th century when nearly half the Carignane vines were replanted to other varietals.
Carignane’s popularity in the industry was due to extremely high yields for the production of everyday table wines and some blending with Rhone varietals. However, the grapes’ high tannic and acid profiles are generally believed to prevent the grape from producing wines of finesse and balance.
This late ripening grape is extremely susceptible to powdery mildew and the tightly bunched clusters are prone to bunch rot.

Charbono

Admin — Wed, 26 Jul 2006 14:01:22 -0700

Less than 80 acres of this late ripening grape are still cultivated in California. Genetic mapping at UC Davis reveals Charbono to be identical to Corbeau found in the French alps bordering Switzerland. The varietal is one of the last to ripen during the growing season and usually creates inky-purple, spice-driven wines. Just over half of the remaining acreage is planted in Calistoga, where warmer daytime highs help the grape reach full maturity. While plantings are scarce, a handful of producers, including Summers, Pacific Star, Tofanelli and Turley create varietal bottlings for a small following of dedicated consumers.

Chardonnay

Admin — Sun, 16 Jul 2006 14:37:13 -0700

Chardonnay is the white grape of Burgundy. It holds the distinction of being the world’s most popular white wine. Recent research shows it originated as a cross between the grape Gouais Blanc and Pinot Noir. Chardonnay is a very versatile grape that can make a range of wine styles since its character is quite neutral. This varietal is fairly vigorous and easy to grow, but can be susceptible to frosts and some diseases and also tends to crop lightly. It produces small to medium sized tight clusters with small sized berries and ripens early during harvest. Chardonnay tends to loose a bit of acid if grown in warmer climates. Typical flavors range from citrus fruit, to melons, peaches, apples and tropical fruit. Chardonnay handles oak very well and several new world styles use heavy amounts of toasted barrels. When combined with sur lie ageing it can also produce a very buttery flavor. Recently there has been some backlash to the heavy oak and butter style causing a shift towards the lighter, crisper acid wines similar to the Chablis region. Chardonnay is also one of the principal grapes in Champagne and sparkling wine production along with Pinot Noir.

Chasselas

Admin — Wed, 26 Jul 2006 13:31:07 -0700

One of the oldest cultivated varietals on the planet, the origins of Chasselas remain unknown. Like many varietals, the grape goes by a number of names depending on the region and country in which it is grown. In Switzerland, where often known as Fendant, it remains the county’s most planted and revered varietal. Swiss producers focus on dry wines that are fairly low in acidity. Plantings also exist in Italy, Germany, France as well as across Central and Eastern Europe, North Africa, Chile and New Zealand. In France, the varietal is almost exclusively used for table grapes or for production of inexpensive jug wines.

Because the vine buds early, it is susceptible to frost damage in areas where frost is an issue.

Fortified Wine

Stuart Ake — Tue, 06 Nov 2007 16:13:54 -0800

A wine fortified with distilled alcohol. Fermented wines generally produce alcohol levels somewhere between 9% and 16%. Most yeast strains can't handle levels higher than this and die off. When producing fortified wines, brandy or other wine spirits are added to bring the alcohol levels between 17% and 22%. The higher alcohol content preserves the wine and prevents microbial spoilage.

It's believed the expansion of trade routes via sea was the catalyst for the development of fortified wines. Sailors discovered that table wines often spoiled during long ocean voyages and the major swings in temperature had a negative impact on flavors.

Some examples of fortified wines include: Madiera, Port, Sherry and Vermouth.

Gamay

Admin — Wed, 26 Jul 2006 13:49:51 -0700

Gamay is a wine grape varietal.

Gewürztraminer

Admin — Wed, 26 Jul 2006 13:44:05 -0700

Gewürztraminer is a wine grape varietal.