Types of Red & White French Wine Varieties
The type of grape used in winemaking determines the variety of wine produced. The following notes are a quick guide to the classic grape varieties grown around the world:
BARBAROSSA
This red grape is grown primarily in France, Italy, and the Balkans. It is made into an aromatic, robust varietal wine with moderate aging potential.
BARBERA
A semi-classic red grape commonly found in most of the Piedmont and other regions of northern Italy. It usually produces an intense red wine with deep colour, low tannins and high acid. Vines that are centuries old still exist in many regional vineyards and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content. In North America, plantings are mostly confined to the warm western coastal regions.
CABERNET FRANC
A parent red grape variety which helped create the truly classic Cabernet Sauvignon vine. It is found mainly in damper, cooler climates than its successor. It is widely grown in the Loire and Bordeaux regions of southwest France. Wine from these grapes has a deep purple colour, when young, with an herbaceous aroma just like Cabernet Sauvignon.
CABERNET SAUVIGNON
Classed as a "noble" grape, being famous as one of the main varieties of red grape such as Syrah (Shiraz in Australia), Merlot, Cabernet Franc and others used to create the magnificent French Bordeaux region blended red wines. Several other main wine producing regions such as Argentina, Chile, Italy and New Zealand are all serious producers of this wine type, both red and white grape (cabernet sauvignon blanc) varieties.
CARIGNAN
The most widely-planted red wine grape in France is Carignan (sometimes spelled Carignane in the US, a.k.a. Carginano in Italy and Cariñena or Mazeulo in Spain). Planting became widespread in France during the 1960s, when Algeria gained its independence and was no longer an inexpensive source of ripe grapes. Most Carignan is confined to the Languedoc and southeastern France and is gradually being replaced with more distinctive and aromatic varieties.
Carignan buds and ripens quite late, so is not prone to spring frosts, but requires a long season. A vigorous, though not really hardy vine, it is very sensitive to downy mildew and powdery mildew (a.k.a. oidium). The berries are bluish-black, round and fairly large, with fairly thick, astringent skins. They hang in large, rather compact clusters that are short-stemmed, difficult to harvest, and susceptible to grape worms. They also rot easily.
Like Pinot Noir, Sangiovese, and Grenache, Carignan is a somewhat unstable species, with the tendency to mutate. The French recognize and approve over 25 separate clones.
Carignan mostly produces wines that have high color, acidity, and tannin, without displaying much distinct flavor or personality and when pushed for high yields has very little appeal. However if yields are rigorously controlled to limit crop size it can produce interesting, distinctive wines. As with many other varietals, older carignan vines seem to produce wines with generally more character and less brutality.
Thus, Carignan frequently becomes a wine for blending or, on its own, for inexpensive everyday consumption. The whole cluster fermentation technique of carbonic maceration is often employed to soften the variety and to ensure a purer fruit expression. Oak treatments, on the other hand, seem merely to exacerbate the variety's underlying toughness, while adding little to either its complexity or interest. It is used as an element in blending many of the AOC wines of the Languedoc as it provides a firm backbone and colour to other ‘softer’ varieties. In parts of the Corbierres Carignan must make up at least 50% of the blend and the vines must be at least 50 years old.
CARMENÈRE
This vine now has very limited plantings in the Médoc region of Bordeaux, France where it is used to produce deep red wines occasionally used for blending purposes. In fact the world’s largest vineyard areas under cultivation are now found in the Santiago region of Chile, South America. A very similar grape to Merlot.
CHARDONNAY
The most common white-wine vine grown in France, chardonnay vines are widely planted in the Burgundy and Chablis regions. Similarly, this vine is massively successful in many regions of the world due to its mid-season ripening and versatility. Australia and New Zealand have succeeded in producing world-class wines in recent years. In Burgundy, France, Chardonnay was for the sole vine responsible for all of the finest white Burgundy. In the late 20th century however, it was transplanted in most of the worlds wine regions - where varietal labelling has become the norm.
CHENIN BLANC
A very popular white-wine producing variety; called Pineau de la Loire in the Loire region of France; Steen in South Africa; and White Pinot (Pinot Blanco) elsewhere in the world. Similarly, it is the favourite grape of the Anjou region of France and, although naturally a hard, acidic grape slow to mature, is made into fine sweet wines that age well for a least ten years in the bottle. In the U.S. the grape all too often ends up in the generic jug wines of bulk producers as acidity enhancer for otherwise flabby high sugar/alcohol blends. Often made in a number of styles with or without some residual sugar
CINSAULT
Cinsaut (or Cinsault) is most often used as a blending grape with other types. France has more Cinsaut planted (50,000 hectares) than Cabernet Sauvignon and there is as much Cinsaut acreage planted in its former backdoor wine colony of Algeria.
Cinsaut is one of those "grower" varieties that easily produces a very large crop of 6 to 10 tons per acre. At this crop level, it shows little flavor distinction. When properly managed to crop from just 2 to 4 tons per acre, it can produce quite flavorful wines of strong aroma and easy quaffability.
The tight bunches rot easily, so it does best in drier climes. The Cinsaut vine is fairly drought tolerant and has a fairly short growing season. With cluster stems that easily detatch from the vine, Cinsaut adapts well to machine harvesting.
It is one of the most often planted varieties in Southern France, Algeria and Morocco, and is a major red variety in South Africa, Corsica, and Lebanon. The North African plantings were particularly important when, as colonies of France, their wine was shipped across the Mediterranean for blending. The grape was originally known as "Hermitage" in South Africa (although French Hermitage has none in its blend). When a South African professor crossed the grape with Pinot Noir, he therefore named it Pinotage(now the Top Red there). There are also Cinsaut plantings in Australia, although it has yet to achieve popularity there.
Wine made from cinsaut grapes can have great perfume and supple texture. Fairly low in tannin, it is often made into rosé by itself or blended, to brighten the fruit and tone down the harsher edges of carignan, in particular. Although officially sanctioned in Châteauneuf du Pape, it is used by only a few producers in their blends.
FREISA
Grown in the Piedmont region of Italy and used to make both dry and spumante-style sweet red wines. (Sparking wine)
GAMAY
At least three different vitis vinifera grape species are permitted to use the term "Gamay" as their label-specified variety in the U.S.A. The Gamay Noir, Gamay Beaujolais and Napa Gamay. At one time or another each one was thought to be the true Pinot Noir variety of Burgundy before it was determined that many cepage clones existed.
GEWÜRZTRAMINER
A hugely popular grape in Eastern France and Germany and a clone of the parent Traminer variety. The name has many dozens of synonym names in various countries including Traminer Rot. Best known as one of the mainstay grape varieties for which the French Alsace region is famous the popular Gewürztraminer produces white wines with a strong floral aroma and lychee nut-like flavour. It is often regarded as somewhat similar in style to the (Johannisberg) Riesling grape variety. Occasionally it is made into an Eiswein, a late harvest (during the early frosts) dessert style wine. Does well in the cooler coastal regions of Western U.S. - (where it ripens in late September) - Australia and New Zealand. In Australia the variety is also known under several alias names. Among these are Traminer Musque, Gentil Rose Aromique and Red Traminer. Cool climate growers should be aware that, in addition to quite large successful plantings of the above variety, a well-regarded cross named Traminette, developed by Cornell University in the U.S.A over the last 30 years, is currently very successfully cultivated on small commercial acreages in the Finger Lakes region of New York State and several other cool northern regions of the USA.
GRENACHE
Also confusingly known under the synonym names Alicante in the south of France and Guarnaccia in the Ischia DOC, Campania, Italy. It should not be confused with the shortened name for the late nineteenth century cross Alicante Bouschet. Grenache is currently widely grown in Spain, (where it is known under the name Garnacha), the south of France and also in California. Is now believed to be descended from the grape named Cannonau, an ancient variety widely grown in Sardinia. It is the main grape used in the red wine blend known as Chateauneuf-du-Pape and, along with the Mourvèdre, Cinsaut and some others, makes good wine blends under the appellation "Cotes du Rhone Villages". In the warmer regions of California the Grenache grape tends to produce pale red wines that are mainly useful for blends. Older vines give juice that produces a creditable varietal. Often "hot" due to high alcohol content and with a distinctive orange colour tint. Also used to make some of the better rosé wines of Provence in southern France.
MALBEC
Semi-classic grape grown in the Bordeaux region of France and in other areas under the names Médoc Noir, Côt or Pressac, while in the Alsace it has the local name Auxerrois. Also grown in the cooler regions of California. The vine is widely planted in Argentina where it is being used to produce very popular varietal wines. As a varietal it creates a rather intense, inky, red wine so it is also commonly used in blends, such as with Merlot and Cabernet Sauvignon, to create the renowned red French Bordeaux "claret" blend. In California and other areas it is increasingly being used for the same blending purpose.
MARSANNE
This grape is relatively new to the "varietal scene", as one of the white wine grapes that is helping, along with Viognier and Roussanne, to increase the visibility and popularity of "Rhône-style" wines in California in particular and the United States in general.
Its probable origin is the northern Rhône region and it is one of eight white grape varieties allowed in the Côtes du Rhône appellation. Offering greater productivity and intriguingly different aromas, it has gradually taken oven the role of blending that traditionally was held in many Rhône appellations by Roussanne. Besides fairly recent and limited plantings in California, Australia has less than 250 acres of vineyards planted to Marsanne, although some date back a century or more.
While the vines are relatively hardy, the grapes hangs in winged, long, well-filled, and compact clusters. This leaves the fruit susceptible to powdery mildew (odium), bunch rot, berry cracking and excessive juicing at harvest. Marsanne grapes tend to be low in acidity, so both must and wine have tendencies to oxidation and browning. This grape's varietal character has little tolerance for weather that is either too cool or too warm and bland, simply vinous wine will result.
The round, medium-gold to amber Marsanne berries make deep-colored wine that is also fairly full-bodied, sometimes described as almost "waxy". Where growing conditions are right, Marsanne aromas can suggest almond paste or citrus, mixed with perfume or model airplane cement. Low aciditiy means Marsanne wine is best consumed young.
MERLOT
Classic grape widely grown in the Bordeaux region of France and elsewhere. The red wine bears a resemblance to Cabernet Sauvignon wine, with which it is sometimes blended, but is usually not so intense, with softer tannins. Matures earlier than Cabernet Sauvignon, with mid-late ripening. Moderate cold-hardiness. In California it is a popular varietal on its own and also as a percentage constituent of the red wine blend resembling Bordeaux claret called "Meritage". It does extremely well in the state of Washington and shows great promise on Long Island, N.Y. Results in the Finger Lakes region of N.Y., where it ripens in early October, have been mixed due its relative lack of cold-hardiness and the fruit subject to bunch rots. Recently some have claimed that many of the labelled Chilean varietal wines are actually of the Carmenère variety. Other countries such as Argentina and New Zealand also seem to have a suitable climate for this variety.
MOURVEDRE
Mourvèdre as a cultivated wine variety originated in Spain, where it is called monastrell. Over 250,000 acres are planted there and, although many vineyards are intermingled with the bobal variety, only grenache outnumbers total monastrell acreage. It is the principal black grape of the five appellations that cluster on Spain's Southeastern Mediterranean Coast, Almansa, Valencia, Alicante, Jumilla, and Yecla. Prior to the late Nineteenth Century phyloxera devastation, mourvédre was also widely planted in Southern France.
There are contradictions and anomolies in the growth characteristics and properties of mourvédre vines. Mourvédre is a very late variety in both bud break and ripening season. It can recover quite well from Spring frosts, but sometimes fail to survive cold Winter temperatures. It craves heat, but is drought-sensitive.
Phylloxera nearly drove mourvèdre to extinction, because the vines took so poorly to grafting that most vineyardists deemed the results not worth the effort. Replanting did not begin seriously until following World War II, 60 years after the devastation, when sufficient vinestock was developed that had both adapted to grafting and had consistent production history.
Until the late 1960s, however, the main French plantings of Mourvèdre were in Provence, where it is the dominant grape in Bandol. Total Mourvèdre vineyards in France increased from 2,200 acres in 1968 to nearly 14,000 by 1988.
Mourvèdre is a slow-ripening variety that develops tight bunches of grapes that need good ventilation to avoid rot. It seems to do best in windy climates like Southern France, and in parts of Spain and Algeria.
On their own, Mourvèdre wines tend to be deep- coloured, quite tannic, somewhat alcoholic, and have generally "spicy" aromas and, sometimes, "gamey" flavours in their youth.
In France it is used a part of the blended red wines in the southern Rhone, often playing a supporting role to Grenache However, in the right hands Mourvèdre can make a stunning, complex and interesting wine. It is widely used to blend with other varieties across the Languedoc and is increasingly being seen as a variety that can add complexity and depth to the blend.
MUSCAT
Another family of clone varieties, making both red and white wines. Most are of the muscat type, having the unique aromatic character commonly associated with muscat wines. These include the Muscat Blanc, Muscadel, Moscato di Canelli. These clones are mostly used for making medium-sweet and dessert style table or fortified wines. Small acreages of Orange Muscat in the Central Valley of California allow a local variation of this wine to be made by at least one producer, a situation that also occurs in Australia. Hot climate producers of sparkling wines often use the various Muscat grape clones to create wines in the style of Italian Spumante.
NEBBIOLO
Grape responsible for the long-lived, fine red wines of the Piedmont region of Italy. The role of honour includes traditionally vinified "Barolo", "Gattinara", "Barbaresco" and "Ghemme"; all huge, tannic wines that at their best can take decades to mature.
PETITE SIRAH
Historically has been something of a "mystery" vine. When first imported into California this variety somehow acquired the subject name possibly as a result of a labelling error confusing it with Petite Syrah. Traditional Californian wine blends under the name of Petite Syrah produce dark red, tannic wines in the warmer regions of California, used mainly as backbone for Central Valley "jug" wines. In the cooler northern regions, where many very old vines still exist, it is often made into a robust, balanced red wine of considerable popularity.
PINOT NOIR
The premier grape of the Burgundy region of France, producing a red wine that is lighter in colour than the Bordeaux reds such as the Cabernet's or Merlot. It has proved to be a capriciously acting and difficult grape for N. American wineries, best results being obtained in cool, fog-liable regions such as the Carneros region of northern California. The worlds best "quality" wines are reputed to result from a mixing of suitable clones; a common practice in Burgundy, France. Cherished aromas and flavours often detected in varietal wines include cherry, mint, and raspberry.
PINOTAGE
This grape has been widely grown and successful in South Africa since its release in 1925. Also currently grown in Brazil, Canada, California (USA), Virginia (USA) and Zimbabwe. Also grown in some quantity on New Zealand's North Island where it is used to produce flavoursome, early-maturing wines that are considerably less concentrated or complex than South African versions.
PINOT GRIGIO
Synonym name of the Pinot Gris where grown in Italy. Planted extensively in the Venezia and Alto-Adige regions where it can produce crisp, dry wines with good acid "bite".
PINOT GRIS
Mutant clone of Pinot Noir. Has several synonym names in France, e.g. Fromentau in the Languedoc, Malvoisie in the Loire or Pinot Beurot in the Burgundy region where it is selectively used in blends because it produces high sugars. In Germany and Austria it is known as the Ruländer or Grauer Burgunder where it is used to make pleasant, young, white wines in the southern regions. Similar aliases are used in the German settled regions of Australia. In north-eastern Italy it is known as Pinot Grigio. Versions named Auxerrois Gris and Tokay d'Alsace are also grown in the Alsace where the latter variety is used to make a golden-yellow wine with aromatic, fruity flavours that improves with a couple of years in the bottle - (not to be confused with the Hungarian Furmint grape used to make the famous "Tokaji" sweet wines). Also grown in western coastal regions of the U.S.A. where it ripens earlier than Chardonnay.
RIESLING
(aka White Riesling in New York state (USA), Ontario and British Columbia (Canada), Riesling in Germany, Rheinriesling in Austria, Riesling Renano in Italy and Rhine Riesling in Australia). A white-wine producer variety widely grown along the Rhine river and tributaries - (e.g.: Rheingau, Rheinhessen, Mosel, Nahe regions etc.) - in Germany and also in other cool temperate regions of Europe. It is also grown in N. America, where it can produce a flowery, fruity dry wine with high acid and low alcohol not unlike the German "Kabinett" version or a semi-dry style with some residual sugar similar to the German "Spätlese" version. If infected with appropriate amounts of "botrytis", it can make outstanding late-harvest wines - (e.g.: comparable to the German "Auslese" series). The Finger Lakes region of New York state in the U.S. and the Niagara region of Ontario, Canada produce excellent dry versions in the Mosel and Alsatian styles in addition to consistent freezing temperature extracted juice made into "ice-wine", "eiswein".
ROUSSANNE
This grape should be extinct for all practical purposes, as far as vineyardists are concerned, who would rather manage more cooperative vines. Roussanne gives irregular yields and tends to uneven and late ripening, has little resistance to powdery mildew and rot and is easily damaged by wind and drought.
By selecting and propogating only the least problematic clones, it is the vintners who have preserved Roussanne for two primary reasons: unique aroma and bracing acidity.
Roussanne probably gets its name from the light-brownish russet cast of its ripe berries. It is the only other white variety, besides Marsanne, allowed in France's mostly-red-wine-producing northern Rhône appellations of Crozes-Hermitage, Hermitage and St. Joseph. It is also grown in Châteauneuf-du-Pape to the south. There are limited plantings in a few other French regions and in Italy's Liguria and Tuscany and also in Australia. As of the 2002 California Grape Acreage Report, there are 177 acres in the state.
Roussanne can be thin and tart and is not often bottled on its own in Europe, being blended with Marsanne in the Rhône and in other areas with Chardonnay. Roussanne will perform well using barrel fermentation and oak aging and some California winemakers release varietal bottlings.
The aroma of Roussanne, not as overtly fruity as some types, can suggest wild flowers or herbal tea.
Roussanne wines and blends seem to hold up well with cellaring and may be enjoyable a decade or more past the vintage.
SANGIOVESE
(Pronounced "sahn-joe-veh-zeh"). Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many cloned versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years aging to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plum like flavours and aromas.
SAUVIGNON BLANC
Classic white-wine producer variety commonly planted in the Bordeaux and eastern Loire regions of France. Shows vigorous growth and is late maturing. Members of the cépage are now thought to be descendants of the ancient Fié variety once common in the Loire region of France. The sauvignon cépage apparently derives the latter part of its name from the colour of its skin. Other members include the recent - (4-97) - genetic parental link to Cabernet Sauvignon and other mutations known as the Sauvignon Noir, Sauvignon Jaune and Sauvignon Rose. The last named grape is also known as Sauvignon Gris. In the Styria region of Austria the variety is occasionally referred to as the Muskat-Sylvaner. All versions of the cépage show a tendency towards a grassy, herbaceous flavour in the grape wine, often referred to as "gooseberry" by professional tasters, when the grapes are grown in temperate regions. In warmer regions, the flavours and aromas tend to be more citrus like, (e.g.: grapefruit or pear), plus the characteristic "earthy" taste. New Zealand has had much success with the grape in recent years.
SÉMILLON
Classic grape widely grown in the Bordeaux region of France and elsewhere. This grape variety has a distinct fig-like character. In France, Australia and increasingly in California it is often blended with Sauvignon Blanc to cut some of the strong "gooseberry" flavour of the latter grape and create better balance. Wineries in many countries also use the grape to create dry single-varietal white wines. Australian grapes, particularly those grown in the Hunter Valley region where the fruit has also been historically known as Hunter (River) Riesling, are famous for producing dry and sweet wines from this varietal that will age admirably for 20 to 30 years. Another alias name used for this variety is Boal/Bual in its incarnation as one of at least four varieties using the same name for use in fortified wines on the island of Madeira. Back in France, it has the synonym names Chevrier, Columbier, Malaga and Blanc Doux. Those grown in South Africa, where the grape is known as the Green Grape and also as Semillion, have not fared so well in popular favour and are not extensively planted at present. When infected by the "noble rot" fungi, (Botrytis cineria), it can be used to produce first-class sweet white wines such as those of the French Sauternes.
SHIRAZ
Alternate name for the French Syrah clone grape grown in Australia and responsible for very big red wines that are not quite as intense in flavour as the French Rhone versions. In the past it was also known under the alias name Hermitage.
SYRAH
A grape variety associated with the Rhone Valley region of France, famous for creating "Hermitage" red wine. In southern France some regard the grape as taking two forms, the Grosse Syrah and Petite Syrah, distinguished only by berry size. Experts reject this distinction but it has in the past led some wine producers in North and South America to mistake California vineyard plantings of Petite Syrah, which produces a very dark red and tannic wine judged simple in comparison to the true Rhone Syrah, as the latter grape. DNA analysis has now shown (Meredith C.P., et al., "Am. J. Enol. Vitic." 50(3): 236-42 1999) there is in fact a probable cross-variety relationship. In the cooler regions of Australia a (presumed) clone of the Rhone variety, once known as the Scyras, is grown very successfully and now known as Shiraz. In the state of California, depending on location, vintage or fermentation technique, the grape is used to either produce a spicy, complex wine or a simple wine. Considerable acreage is grown in South Africa, and also in Argentina where it has historically been called the Balsamina grape until the late 1960's.
TEMPRANILLO
Fine wine grape used in best quality red wines of Spain. Also known under the alias name of Cencibel in La Mancha and as Ull de Llebre in Catalonia. Has over thirty synonym names listed in the Geilweilerhof database (see above). Some other reported versions that exist are the Tinto Fino of the Zamora region, Tinta del Pais of the Ribero del Duero and Tinta de Toro in the Toro region. In Portugal the grape is known as the (Tinta) Roriz and Aragonez. Large acreages are grown in Argentina. Also found in the Central Valley of California where it is known as Valdepeñas and mainly used to make grapejuice much favoured by home-winemakers sold under the "Valdepenas" name in N. America.
TRAMINER
Still grown in France, where it is better known as Savagnin Blanc, and in California but almost everywhere else has been largely replaced by its much more intense and aromatic offspring Gewürztraminer cloned variety. The subject name is still used in Australia as an alias name for Gewürztraminer and, confusingly, is also known there under the synonym name Savagnin Rose.
TREBBIANO
Alternate name for Ugni Blanc grape - see below. Has many mutations/sub-varieties such as Procanico etc where found in Tuscany and Umbria, Italy.
VERMENTINO
Syn: Rolle Grape variety for white wine that is probably related to the Malvasia. In Corsica the variety is used to make strong, intense white wines with lots of color. The taste and smell combine much ripe fruit, nuts and some green herbs. We may also detect bay-leaf and hawthorn. It is increasingly popular in the Languedoc due to its natural acidity, flavour and freshness.
VIOGNIER
Semi-classic white grape variety grown in the Rhone Valley, France and California. Has full, spicy flavours somewhat reminiscent of the Muscat grape and violets. New plantings in California have created much anticipation among that States wine community. Viognier wine can vary from almost Riesling-like character to almost Chardonnay character, depending on production method, but is not noted for aging ability and is best drunk while young. Recently planted small commercial acreages in the eastern Finger Lakes region of New York state are now yielding enough grapes to allow one winery to make limited amounts of varietal wine.
ZINFANDEL
This is an important grape variety especially in the California region of the USA where it creates popular reds and other blends such as "blush wines" called "white Zinfandel". Zinfandel is noted for the fruit-laden, berry-like aroma and prickly taste characteristics in its red version and pleasant strawberry reminders when made into a "blush" wine.
Zinfandel appears to originate from the Primitivo (di Gioia) and Vranac variety cépage grown in Montenegro, Serbia and other former Yugoslavia states. The origin of the grape name "Zinfandel" in California is currently not known but is thought by some to be a corruption of Zierfandler, a completely unrelated white variety still grown in the Balkan region of Europe. It has been noted that mid-19th century catalogs mention a red (ie. "roter") mutation of that variety. A plausible hypothesis is that a naming error arose due to attribution and shipping mistakes made during unreliable early-19th century transport and handling to New World destinations.
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Sources: With thanks to:
Hugh Johnson’s Pocket Wine Book 2007
www.thewinedoctor.com/glossary/glossary.shtml
www.trinor.com/WineEN/WineTermsEN.html
www.wine-pages.com/course/glossary.shtml
www.wineeducation.com/glosa.html
