Grape varieties in wine
The grape varieties determine the flavour and aroma of a wine to a large extent.
So if you have a favourite wine, you should look out for other wines from the same grape variety.
Or try out the different grape varieties to find out your own favourite.
Very good wines are available both as single varietals and as cuvées
The term âpure varietyâ has a very nice ring to it, which is a little misleading.
Basically, there are grape varieties that are better on their own and there are grape varieties that are predestined to be combined with each other.
Barolo and Barbaresco from Piedmont are made from 100% Nebbiolo grapes, Barbera is made from pure Barbera grapes. The famous Burgundies are made entirely from Pinot Noir.
But a Chianti and a wine from Bordeaux, whether single or 1er Grand Cru Classé, a Chùteauneuf du Pape and a Rioja consist of an assemblage, a blend of different grape varieties. And this has been the case for more than 200 years.
It is precisely the balance of the optimally complementary grape varieties that produces a great wine. Nevertheless, one grape variety also sets the tone in the blend: Merlot dominates in wines from Pomerol and St.Emilion and leads to a different wine characteristic than the Cabernet Sauvignon wines from the MĂ©doc.
But the small Bordeaux grape varieties can also give the wines their very own direction - the Grand Cru Classé from the Plateau in Saint Emilion is velvety soft with lots of Cabernet Franc, while the Grand Vin from Margaux is fragrant and elegant with barely 10% Petit Verdot.
It's worth tasting after the fact.
Every Chianti is in turn decisively characterised by the spiciness of the Sangiovese.
In Valpolicella, the different processing methods of the main grape variety Corvina produce fascinating wines, including Ripasso and Amarone.
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