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Pinot Noir At its best Pinot Noir is beautiful with a seductive silky texture and at its worst, it is heavy or flat. A good mature Pinot Noir has complex flavors of strawberries, raspberries, cranberries, violets, all-spice, tobacco and hay. Pinot Noir is relatively low in tannin and acidity and needs a cool climate to grow. Too much warmth, Pinot Noir can develop baked together flavors, losing its elegance.
Sangiovese A taste of Sangiovese and you will immediately conjure images of Italy. The name of
grape may not seem familiar, but it is principal variety behind Chianti, Italy´s most famous red wine. It is taken very seriously in Tuscany, and you will find it in California, Australia, and Argentina. It is naturally tannic and is best used in a blend, usually with Cabernet Sauvignon. It requires a hot climate in order to produce its required richness and alcohol content. In cooler climates, it tends to have sharp and bitter tannins.
Syrah Called Shiraz in Australia and South Africa, Syrah is one of greats of southeastern France's Rhone Valley grape. At home in France, it produces wines that are smoky, herby, and austere. Australian Shiraz tends to be richer, softer with a leathery quality and personally one of my favorites. All Syrah/Shiraz need a year or two from vintage to hit its stride. Top wines will last about ten years.
Zinfandel It is disputable where this grape originated, but it is indisputably California's grape today, with almost no winemakers in other places producing it. The best Zinfandel is spicy and heartwarming. Other styles range from off white to high intensity sweet wines. Try a bottle not more than three or four years old, because that's when Zinfandel character is strongest.
Nerello Glasure [Fashion Artist of Zany Wearables: http://www.zanygiftware.com and a Publishing Member of the Wine Resource: http://www.winedefinitions.com.]
