Tempranillo
Spanish red variety.
- red fruit
- sour cherry in cool vintage
- raisin in warm vintage
- medium plus body
- high tannin
- medium plus acid
- medium plus alcohol
Montepulciano
Italian red variety.
- red fruit flavours similar to Merlot; black fruit, tar and prune in hotter and aged wines
- medium plus body
- medium plus tannin
- medium plus acid
- medium alcohol
Syrah
French/international red variety.
- black fruit, blackberry and black pepper
- full bodied
- medium tannins
- medium plus acid
- medium plus alcohol
Pinotage
South African red cross. Pinot Noir/Cinsault.
- black fruit (but can also have some red)
- full bodied
- medium plus tannin
- medium minus acid
- high alcohol
Touriga Nacional
Portuguese red variety.
- black fruit flavours, violet, blueberry , plum
- full body
- high tannin
- medium plus acid
- high alcohol
Petit Verdot
French red variety (right bank) and found in Bordeaux blends in La Mancha, Spain. - black fruit, black cherry, floral - deep purple colour - full bodied - high tannin - medium plus acid - medium plus alcohol [used for blending, but single variety in Australia and USA - tastes of blueberry and violets]
Nero d’Avola
Italian red variety. - black fruit, black cherry, black plum - full-bodied - medium plus tannin - medium plus acidity - medium plus alcohol [most planted red in Sicily; quality wines can have red fruit, black pepper and liquorice]
Nebbiolo
Northern Italian red variety.
- pale coloured
- aromatic
- red fruit, cherry, cranberry, rose [3 cedar, clove, fruit cake]
- medium plus body
- very high tannin
- high acid
- medium plus alcohol
Mourvèdre.
French red variety. Known as Monastrell in Spain (probably Spanish originally) and Mataro in Australia. - black fruit, black pepper - full bodied - high tannin - medium plus acid - medium plus alcohol [used as blending wine, adds colour, tannin and black fruit flavours. The 'M' in GSM blends in Australia. Used to make rosé in Bandol, Provence.
Cabernet Sauvignon
French red variety.
- black fruit, black cherry, blackcurrant (particularly in warm climates)
- red fruit can be present in cool climate, redcurrant ( and lighter body)
- full bodied
- medium plus tannin
- medium acidity
- medium plus alcohol
Merlot
French/international red variety.
- blackberry in warm climates, red plum in cool
- medium body
- medium tamnnin
- medium minus acid
- medium plus alcohol
Malbec
French red variety, but most (75%) grown in Argentina.
- red fruit when young, black when aged
- medium plus body
- medium tannin
- medium acidity
- medium plus alcohol
In Argentina higher quality comes from higher altitudes with higher acidity, more tannin, and additional flower and herb notes.
French Malbec, mostly from Cahors in SW, v different: earthy, higher tannin, red- and blackcurrant, smoke and liquorice.
Primitivo
Italian red variety (Apulia), found as Zinfandel in California.
- blackberry at higher alcohol levels, raspberry at lower
- full bodied
- medium tannin
- medium minus acid
- high alcohol
Italian tends to be of a lighter style than American. But wine of great depth in and around Manduria (to east to Taranto).
Only 15% of California Zinfandel goes to red wine, the rest is for White Zinfandel.
Aglianico
Italian red variety. blackberry, black cherry, pomegranate, white pepper - deep colour - full bodied - high tannin - high acid - medium plus alcohol
Mencia
Spanish and Portuguese (known there as Jaen) red variety.
- red fruit, sour cherry, pomegranate
- medium plus body
- medium plus tannin
- high acid
- medium plus alcohol
Tastes quite like Merlot from a cool climate.
Sangiovese.
Italian red grape variety.
- red fruit, red currant, roasted tomato
- medium body
- medium plus tannin
- high acid
- medium plus alcohol
Trad style: aged in used oak that does not impart flavour, maintains acidity and herbaceous flavours.
Mod style: oak ageing, vanilla and smoother acidity.
Carménère
Bordeaux red variety, now mainly in Chile but also in Italy and China.
