Wines of the World

  

 

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This wine information results from a truly exciting journey of discovery through more than a thousand of the word's wines. It was a wonderful journey through scores of different wine-growing countries and their cultures.
So much has been written already about wines, so why another wine information ? Because the world of wines is changing so rapidly with new countries, new growing areas, and new wines joining the list each year. The market too is changing. In the early 1990's the consumer started to realise that wine is also made in Greece, Bulgaria, Hungary, Rumania, the former Yugoslavia, and the 'New World' countries of California, Chile, Argentina, and Australia in addition to France, Italy, Germany, Spain, and Portugal.
The current problem is that wine growers have intensively cultivated their land so long that most vines do not root so deeply and are dependant on fertilizer. Some argue for lower output per hectare, for reduction of fertilisation and agrochemicals, and more emphasis on the soil and less on the vine itself. The debate continues and the world of wine is in a constant state of flux.

The best known varieties of grape

Red grapes

CABERNET SAUVIGNON

This grape variety was originally used to produce French Medoc, Graves, and Bordeaux. Today Cabernet Sauvignon is grown in almost every growing region, such as California, Chile, and Australia.
Cabernet Sauvignon delivers wines that are full of tannin and flavour, with distinctive aromas (or nose), that are suitable for long storage in oak barrels. The nose and flavour suggest black currant, violet, cedarwood, and tobacco.

MERLOT

Merlot is known from its association with the Bordeaux wines of St Emilion and Pomerol. Merlot is also grown and used in wine making in various Balkan countries, Italy, Chile, California, and Australia.
Merlot is softer, somewhat more rounded in flavour, and above all lower in tannin than Cabernet Sauvignon. For this reason both grapes are often used to supplement each other's qualities. The nose and flavour of a good Merlot conjures up red fruits such as cherry, but sometimes red currant.

CABERNET FRANC

Cabernet Franc is often used to blend with the two types of grape previously mentioned but the purest Cabernet Franc wines come from the Loire. Wines from Bourgueil, Chinon, and Saumur-Champigny are often of surprisingly high quality. The wine produced with this grape is often softer and lower in tannin than Cabernet Sauvignon but much fuller than Merlot. Cabernet Franc is particularly distinguished by its fruitiness, with echoes of strawberry, blackcurrant, and aroma of freshly sliced green pepper (paprika).

PINOT NOIR

Pinot Noir above all is the red grape of Burgundy. It is also used to make red Sancerre and Pinot Noir wines of Alsace. This grape also produces excellent wines in Italy, the Balkans, Hungary, South America, California, and Oregon. Wine from the Pinot Noir grape is generally rather more elegant and generous than it is heavy. It is characterised by earthy undertones, somewhere between stable air and manure. After the initial shock. a second fruity taste is discovered, principally of red currant, wild strawberry, and sometimes of cherry.

SYRAH (SHIRAZ)

This is the only grape permitted for the northern Rhone wines (Hermitage, Crozes-Hermitage, St Joseph, Cote Rotie, Cornas). Syrah largely has characteristics similar to those of southern Rhone growing areas (Chateauneuf de Pape, Gigondas). Syrah grapes (or Shiraz as they are also known) are currently grown in South Africa, Australia, and the USA. Syrah is deeply coloured and fat. The wine is full and strongly flavoured often requiring some maturing in the bottle in certain years. A good Syrah is often easily recognised by its spicy and peppery nose and flavour of sun ripened fruit with almost animal undertones that recall the smell of a hot saddle after a long ride on a horse.

GAMAY

Gamay is world famous through Beaujolais but wines are also widely made with the Gamay grape along the Loire, and in Touraine.
Above all, a Gamay wine should be fruity. Raspberry, wild strawberry, currant, and cherry can be discerned. Floral notes are also detected in the better Beaujolais crus. The more simple the wine, the lighter and brighter, the better the quality, the fuller and more generous it is.

GRENACHE

Grenache grapes are principally known in France (Rhone, Tavelrose, Languedoc, Roussillon) and Spain (Rioja and above all Navarra). The grape is also occasionally encountered from California. Grenache is mainly substantial and very alcoholic, but is also fruity and supple. The wine is mainly recognised by a combination of peppers, herbs, and fruit.

TEMPRANILLO

Tempranillo is the grape used in the better Rioja wines from Navarra and Riberia del Duero. As the Spanish name suggests, this grape ripens quickly. Although these grapes are often blended with others, Tempranillo on its own can provide surprising results, such as the wines from Navarra. Young Tempranillo wines that are not aged in the cask are light and fruity (strawberry, plum), and soon drinkable.
Matured in oak casks for a period, the wine develops a typical herbal taste with undertones of vanilla and tobacco and hints of prunes or Grandmother's jam.

SANGIOVESE

Sangiovese is the key to the best Tuscan wines, such as Chianti, Vino Nobile di Montepulciano, and Brunello di Montalcino. Good wines from Sangiovese grapes are full of tannin, fat, and fairly full flavoured. The wine often smells and tastes of blackberry, cherry, or plum with hints of herbs and spices. Vanilla and tobacco can also be discerned in good wines.

NEBBIOLO

One of the world's best grapes. Nebbiolo is best known in northern Italy where these grapes are used to produce Barolo, Barbaresco, and Gattinara. These wines are always high in tannin and almost opaque in colour.
The wine definitely needs to mature for some years before it is ready to drink. Good Nebbiolo wines have the nose and taste of laurel or liquorice, stewed plums, truffles, humus, toadstools, and sometimes cocoa or tar.

ZINFANDEL

This variety of grape was taken to USA long ago, probably by an Hungarian immigrant. Zinfandel is produced in California but the number of Zinfandel fans is also growing in Europe. In addition to pleasant roses (dry or medium sweet) Zinfandel can also produce fat, herbal red wines. Both kinds smell and taste of ripe fruits, such as blackberry, bilberry, and blackcurrant, with herbal undertones and the bite of peppers.

White grapes

SAUVIGNON BLANC

This is the extremely well-known grape that provides top wines in the regions of Bordeaux, the Bergerac, and the Loire. The wines from this grape are known as Blanc Fume, whilst in America and Mexico they are known as Fume Blanc. In any event these wines still bear the Sauvignon name on their labels. Good Sauvignon Blanc is available these days almost throughout the world.
The scent and taste characteristics of Sauvignon are dependent on where the grape is harvested. The wines are always fresh, lively, very perfumed and fruity. Sauvignon's from Bordeaux or Bergerac often have the nose and taste of green (Granny Smith) apples, newly mown grass, or even box, or basil. In professional circles these last two characteristics are irreverently referred to as 'cat's piss'.
With Sancerre and pouilly Fume in the Loire region, the taste and scent of green asparagus is also noted, and sometimes fennel or aniseed and a hint of liquorice can be distinguished. The most expressive Sauvignon's originate from New Zealand which treat you to an explosion of tropical fruit, grapefruit, and gooseberry. Sauvignon tastes best when young.

CHARDONNAY

The best known wines of Burgundy and Champagne are produced with the Chardonnay grape which now grows almost everywhere, both because of the quality of the wines but also because they sell well.
Chardonnay is often fresh and pleasant when not aged in oak casks. When matured in such a manner, Chardonnay changes into a fat, creamy wine with characteristic scent and flavour, that mainly evokes thoughts of freshly toasted bread, thickly spread with butter.
Some wine makers do not have the necessary skill to strike the balance between oak and fruit and produce wines in which a sticky, almost sickly vanilla taste of American oak predominates. This is a shame because a well made Chardonnay should have a hearty nose in which exotic fruit, peach, melon, pineapple, and citrus fruit can be distinguished.
The taste and perfume of aged white Burgundies contain hints of nuts, predominantly hazelnuts or walnuts.

SEMILLON

A pure Semillon is surely not to be scorned but the problem is that the grape contains little acid so that other grapes are generally added. In Europe this is generally Sauvignon (Bordeaux and Bergerac) but the white Semillon grape is often blended with Chardonnay in Australia to make a more lush wine, especially if the grapes are affected by the beneficial fungus Botrytis cinerea, which shrivels the grapes. This concentrates the perfume, flavour, and sugars. Typical example of wines that benefit from the so-called 'noble rot' are Sauternes, Barsac, Monbazillac, and Saussignac.
A Semillon can be distinguished by its nose and taste of juicy fruit such as peach, apricot, or mango with definite undertones of honey and occasional hint of hot butter.

CHENIN BLANC (PINEAU DE LOIRE)

Chenin Blanc's renown is based on the superb Loire wines of Vouvray, Saumur, Anjou, Bonnezeaux, Chateaux du Layon, and Quart de Chaumes. In South Africa the grape is also known under the name of Steen.
Chenin Blanc has a fresh acidic taste which is not only valued in dry and sparkling wines. Especially in sweet wines the fine acidity provides additional body and balance and extends the wine's life. A Chateaux du Layon of the best vintages can be kept for more than 30 years. Sweet Loire wines need to be laid down for at least ten years before they are at their best. Then you will be treated to a cocktail of honey, peach, apricot, fragrant flowers, hazelnuts, and much more, depending on the soil in which the vine is grown.

RIESLING

Enthusiasts of Riesling wines believe the grapes to be among the finest there are. These vines originate from Germany and Alsace but Riesling is now cultivated throughout the world.
Most Riesling wines are fresh and fruity, stirring memories of flowers and herbs. Matured Rieslings develop a very characteristic scent best compared with the smell of old-fashioned paraffin heaters. Young Riesling exhibits hints of fresh apples, citrus fruits, and some times of passion fruit. The scent and taste of older wines tend towards honey and full blown blooms. Riesling is often grown on volcanic or mineral soils in Germany which can be detected in well-made wines.

GEWURZTRAMINER

These grapes, renowned in association with Alsace, are known as Traminer in Germany and Italy. Wines from these grapes can be either dry or sweet. There are two types of Gewurztraminer in Alsace: lighter, fairly dry, to drink young, and a more full bodied, heavier type that usually has sugar residues. There are also honey sweet wines from late harvested grapes, sometimes individually selected by hand. This is dealt with more fully when we describe the wines of Alsace.
Some say that Gewurztraminer wines are strongly spicy. Personally, I have not found this to be the case, rather a fat, full, enormously concentrated wine with an overemphatic perfume and taste that readily conjures flowers and overripe fruit. Some wines also have an inexplicable hint of the skins of Muscat grapes.

MUSCAT

One grape that is surely instantly recognisable is Muscat. A well-made Muscat wine both smells and taste of freshly-picked Muscat grapes, and is slightly exotic with floral notes. Muscat wines can be dry (Alsace, Tunisia, Samos, Navarra), sweet (Italy), to very sweet (Navarra, Samos, Beaumes de Venise, Frontignan, Australia). They are always sensual wines with considerable charm.

PINOT BLANC

Well-known from Alsace but also grown in Italy and the Balkans. Pinot Blanc wines from Alsace and Italy are fairly neutral, pleasant, and with little acidity.
Pinot Blanc vines in Slovenia (known as Beli Pino) can produce wines of exceptional style. In the area around Ormoz the grapes are sometimes harvested very late. This imbues the wine with tremendous complexity and the potential to be laid down for some time.

SYLVANER (SILVANER)

These grapes are known as Silvaner in Germany and are best known from vineyards in Germany and Alsace where light and elegant wines are produced with them that have a recognisable but light floral bouquet with a hint of herbs.

VIOGNIER

Who had heard of the Viognier grape 20 years ago? Only enthusiasts for the older wines made around the town of Condrieu and the French Rhone region knew of Viognier. After some young growers blew new life into this almost lost and legendary wine the world was convinced of the grape's quality and new Viognier vines were planted in other places. Result from these in the Languedoc-Roussillon, Ardeche, Australia, the USA, and even Canada are very good. Well-made Viognier is unbelievably rich in the smell and taste of juicy peach and apricot, coupled with a soft delicate bouquet of wild flowers and honey.

MACCABEO / VIURA

These grapes are known as Viura. in Rioja and Navarra but elsewhere in Spain and in Catalan parts of France they are known as Maccabeo. Viura generally produces a very vulnerable, light, fresh and fruit wine that does not age well. Although some wholly Viura wines are of reasonable quality, connoisseurs - especially those in Navarra - prefer a blend of about two-thirds Viura to one third Chardonnay. This provides the wine with more of a backbone and makes it rounder.

This list of grapes grown for wine making is not comprehensive. There are countless other varieties that can be encountered on a tour around the world.

 

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