Wine Chapter 3: Grapes & Flavors

Chapter Three: Wine Spirits & Cigars

• This chapter focuses on the key grape varieties used to make wine.
• The grape variety greatly influences the style and quality of the wine.
• Many grape varieties exist, but only a few have global reputation.
• Seven "noble" grape varieties are crucial to study.
• These varieties have distinct flavors and character, recognizable worldwide.

White Grapes

Chardonnay

• Widely considered the best known white grape.
• Produces versatile dry wines.
• Flavors vary with climate: cool regions yield green fruit (apple), citrus, and high acidity (Chablis, Champagne).
• Warmer regions produce stone fruits (peach), and tropical fruits (pineapple, banana).
• Full-bodied and creamy texture*.
• Many spend time in oak barrels, developing spice and vanilla flavours.*

Sauvignon Blanc

• Typically light to medium-bodied and fruity.
• Almost always dry.
• Aromatic profile includes green fruits (lime), citrus, herbaceous notes (cut grass, bell peppers), and asparagus.
• Popular regions include New Zealand, Sancerre, and Pouilly Fumé in France.

Riesling

• Dry to sweet, light to medium-bodied wines.
• Intensely fruity with high acidity.
• Flavours range from stone fruit (peach, apricot) to citrus (lime) and floral notes.
• Ageing can develop aromas of petrol and dried apricot.
• A classic German grape, producing a range of dry to sweet wines.
• Also produced in Alsace, France, and Australia.

Black Grapes

Cabernet Sauvignon

• Deeply coloured wines with high tannins and acidity.
• Medium to full-bodied, with black fruit flavors (blackcurrant, black cherry) and herbaceous notes (bell pepper, mint).
• Frequently aged in oak barrels, adding spice and vanilla flavors.
• Often blended with other grapes (e.g. Merlot in Bordeaux) to improve softness and body.

Merlot

• Full-bodied wines with low to medium tannins.
• Wide range of red fruit flavors including strawberry, plum, blackberry, and black cherry.
• Common in Bordeaux, France.
• New World examples are often rich and fruity.
• Can be aged in oak, developing aromas of spice and vanilla.

Pinot Noir

• Lighter in color and body.
• Low to medium tannins and high acidity.
• Flavors predominantly red fruit (strawberry, raspberry, red cherry).
• Notable in Burgundy (France) and New Zealand.

Syrah/Shiraz

• Rich, powerful, peppery, and deeply coloured wines.
• Full-bodied and medium to high tannins.
• Black fruit flavors (cherry, blackberry)
• Strong spice aromas (black pepper, cloves, mint).
• Oak ageing adds vanilla and spice.
• Popular in the Northern Rhône (France) and Australia.

Other Popular Grape Varieties

Pinot Grigio

• A light-bodied, dry white grape variety, mostly grown in Italy.
• Known for its high acidity, and a light flavor.

Wines Made from Principal Grape Varieties

• Many European wines are named after their region of origin.
• Examples include Chablis (light-bodied French dry), Champagne (French sparkling, often a blend of Chardonnay and Pinot Noir), Sancerre (medium-bodied French, Sauvignon Blanc based), Red Bordeaux (medium-bodied and high tannin French blend), Sauternes (sweet white from Bordeaux), and Soave (light-bodied Italian).
• Cava (light-bodied sparkling wine from Spain), Châteauneuf-du-Pape (full-bodied wine with red fruits and spicy flavors), Rioja (medium to full-bodied red wine, with red fruit and spicy oak), Chianti (medium-bodied red wine with high tannins and acidity), and Beaujolais (light-bodied red from France, with fresh, fruity flavors).