Other Red Grape Varieties
Each variety of Vitis vinifera has something unique to bring to a wine. More often than not, wines are blended so that the final product — the sum of all the parts — is greater than any single wine by itself. Perhaps a wine's contribution is acid, maybe texture, maybe tannins. Here are some other red grape varieties that put their distinctive mark on wines.
Barbera
Barbera is an Italian grape that contributes deep garnet colors, medium to full body, and light tannin levels. In warmer growing areas, it develops high sugar levels and, consequently, high alcohol levels. Barbera makes Italy's Barbera d'Asti, Barbera d'Alba, and Barbera del Monferrato.
Barbera d'Alba and Barbera d'Asti are neighbors to Barolo and Barbaresco in Italy's Piedmont region, but they're miles apart in taste. The Barberas are like the people's wine because they're easy-drinking and go well with “peasant” food. Their light tannins mean that they aren't meant for long aging. In contrast, Barolo and Barbaresco are big and brawny.
Carignan
Originally from northern Spain, this high-yielding vine grows extensively in France and around the Mediterranean. It is popular as a blending grape because it brings red fruit characteristics, deep purple color, strong tannin structure, and high levels of alcohol. Carignan is also known as Carignane, Carignano, Carinena, Mazuelo, and Monestel.
Carmenère
A historic variety once heavily planted in Bordeaux, Carmenère was one of the six varieties allowed for use in making red Bordeaux wines. Because of low yields and ripening problems, it was almost completely abandoned in Bordeaux, but it has found a new home in Chile. It was imported there in 1850 but mislabeled as Merlot. In 1991 its true identity was discovered. Carmenère produces deeply colored, full-bodied wines.
Gamay
Gamay is the French variety solely responsible for the distinctive wines of Beaujolais, which are light-to-medium bodied, high in acid, low in tannins, and meant to be drunk young. Beaujolais Nouveau is a special category of “new” Gamay wine (seven-to-nine weeks old) that is released on the third Thursday of each November.
Beaujolais Nouveau is the first wine made from each year's harvest. Originally, it was made for the winery workers, but its popularity quickly spread to local bistros and beyond. Today, festivals around the world celebrate the wine's release the third Thursday in November.
Grenache
Grenache is a grape that can produce wines with 15 or 16 percent alcohol because of its high sugar level. It's one of the official blending partners in Châteauneuf-du-Pape. In Spain it's known as Garnacha, where it can be blended with Tempranillo to produce the red Rioja wines.
Nebbiolo
A thick-skinned grape grown mainly in Italy's Piedmont region, Nebbiolo produces wines high in acid, tannin and alcohol — perfect for aging. It is most famous for making two of Italy's great reds: Barolo and Barbaresco. It generally needs long aging in wood and in bottle to soften. When ready, the wines exhibit unique aromas of truffles and roses.
Pinotage
A uniquely South African grape created in the 1920s by crossing Pinot Noir and Cinsault, Pinotage has a distinct spicy and peppery flavor. Although winemakers elsewhere have been experimenting with Pinotage, it remains primarily a product of South Africa.
