Red Wine Varietals

RED

Baco Noir (bah-ca n’wahr)

• Origin: red hybrid, cross of Folle Blanche and an unknown North American species.
• Early ripening grape, berries are small and dark blue in colour.
• Full bodied, dry, ink black coloured with aromas of plum, leather, spice and dark fruits. Young Baco Noirs can be tannic but usually develops into a rich, soft wine with maturity.
• Serve with full flavoured meals such as chilis, pepper steaks, hamburger or barbequed ribs.

Cabernet Franc (cab-air-nay frahn)

• Origin: Bordeaux
• Berries are small in size, dark blue in colour and have thin skins.
• Medium bodied, dry, ruby red coloured with a bouquet of red and black berry fruits, spice, green pepper, olives and herbaceous notes.
• Serve with red meats, wild game meats or full flavoured, lightly spiced pastas.

Cabernet Sauvignon (cab-air-nay so-vee-n’yohn)

• Origin: Bordeaux, actually the offspring of Cabernet Franc and Sauvignon Blanc, crossing that occurred in 17th century.
• Power house of the red wines, late budding grape, fully ripe berries are almost black in colour.
• Medium to full bodied, dry with flavours of black currant, green bell pepper, spice, cedar and chocolate.
• Young wines tend to have a chalky, dry mouth feeling, where mature wines have a rich, warm and silky smooth feel.
• Serve with red and gamey meats or full flavoured pastas.
• This wine is known for having a long life, anywhere from 3-15 years.

Gamay Noir (gam-may n’wahr)

• Origin: Beaujolais
• Much shorter skin contact then other reds, usually fermented in stainless steel to enhance the refreshing aromatic style of Gamay.
• Ripe berries are average size and have light puprle colour.
• Light bodied, dry with aromas of cherry, raspberry and cranberry (if barrel aged, aromas of spice and smoke develop).
• Serve with fish, light pastas or pizza.

Marẻchal Foch (mah-reh-shal fosh)

• Orgin: Alsace, red hybrid-cross of Goldriesling and an American vitis riparia species.
• Early ripening grape, small berry size and blue in colour.
• Medium to full bodied, dry with aromas of fresh berries, spice and oak.
• Serve with grilled meats, tomato sauce pastas or vegetable stews.

Merlot (mair-lo)

• Origin: Bordeaux, offspring of Cabernet Sauvignon and Carménère.
• Berries are large in size but small clusters, and are dark blue in colour.
• Medium bodied, dry wine with a soft, fruity palate of plums and red berries and aromas of light spice and oak.
• Serve with pastas, pizza or hard cheeses.

Pinot Noir (pee-no n’wahr)

• Origin: Burgundy
• Fragile and difficult grape to grow, often labeled the heartbreak grape because of its dislike for having wet roots. Berries form tight clusters and are purple blue in colour.
• Light bodied, dry wine with aromas of cherry, raspberry and black pepper. Aged Pinot Noirs will develop notes of mushroom, leather and earth tones.
• Serve with grilled veal or steak, gourmet pizza or as a sipping wine during casual conversation.

Shiraz (shee-rahz)/Syrah (see-rah)

• Origin: Rhône, offspring of obscure grapes Durez and Mondeuse Blanche.
• Late budding grape that is picked early in season to retain its acidity. Has longer skin contact to develop the deepest colour and flavour.
• Shiraz is full bodied with a sweeter character with hints of chocolate.
• Syrah is deep coloured, rich in tannin with a distinctive bouquet of spice and black pepper.
• Serve Shiraz with spiced meats, pot roast, wild mushroom risotto and meat sauce pastas.
• Serve Syrah with venison, prime rib, lamb or aged cheeses.