| Barbera |
Widely planted in Italy and California but only
makes characterful wines in Piedmont. |
| Cabernet Franc |
Overlooked sibling of the next red variety, but
contributes a lot to Bordeaux wines, and makes interesting, underrated
wines in the Loire valley. |
| Cabernet Sauvignon |
The most ubiquitous red variety in the world. Bordeaux
is its heartland, but upstarts in California, Tuscany and Australia
are staking a claim. |
| Gamay |
Makes fruity (and occasionally ageworthy) wines
in Beaujolais, whose wines are much misunderstood. |
| Grenache |
The most planted red variety in the world, but concentrated
in France and Spain. Only makes great wine in Chdteauneuf-du-Pape,
but is attracting some interest in Australia. |
| Lambrusco |
This can be better than you might expect, but you
have to search out the best examples. Otherwise, it's a frothy,
sweet, insubstantial wine for cola drinkers. |
| Malbec |
A minor player in southwest France (including Bordeaux),
but malbec is the major player in Argentina. |
| Merlot |
The "other" great red variety of Bordeaux,
but responsible for its priciest wines. Now relocating to California,
but yet to be granted residency elsewhere in the world. |
| Mourvedre |
Little-known grape from southern France and Spain
that gives tannic backbone to blends. Attracting attention in
Australia and California. |
| Nebbiolo |
High acid, high tannin variety which makes complex
long-lived wines in Piedmont, but hasn't repeated the feat elsewhere
in the world. |
| Petit Verdot |
A minor but high-quality component in the bordeaux
mix; also being investigated in emerging wine regions. |
| Pinotage |
South Africa's very own variety, a crossing of the
productive cinsault and exacting pinot noir. Can make some good
wines, but often results in jammy or tart nonentities. |
| Pinot Meunier |
Least well known but most widely planted grape in
Champagne. Traditionally treated as second rate, but Krug at least
is proud of pinot meunier's role in its wine. |
| Pinot Noir |
The classic red grape of Burgundy, but one of the
fussiest varieties to manage. It has captivated obsessives across
the world, but only New Zealand and parts of the USA seem to be
making headway with it. |
| Sangiovese |
Widely planted in Italy, and capable of making great
savory wines in Tuscany. Attracting cautious interest elsewhere. |
| Syrah/shiraz |
Makes stunning wines in the northern Rhone and Australia.
An increasingly popular variety, sometimes to blend, in other
parts of the world. |
| Tannat |
Hard tannic variety in southwest France 'that, with
age, turns in some complex, interesting wines. |
| Tempranillo |
The great grape of Rioja, also producing good wines
in other parts of Spain and northern Portugal. |
| Touriga Nacional |
Portugal's great indigenous variety. A key component
of port, but also used for increasingly good table wines. |
| Zinfandel |
California's own variety (though it also appears
as the primitive in southern Italy). Makes juicy, brambly, powerfully
alcoholic wines. |
