The Wine: A Primer

Cabernet Sauvignon

Deeply colored red wine that can age from 3 to 30+ years!  Can be astringent (or “tannic”).  Best served with beef, roast lamb, hearty stews, blue cheese, and chocolate.

Color	Deep purple, dark ruby, inky ‘blue’; heavy, rich
Bouquet	Cedar, black cherry, chocolate, currant, cassis
Fruit	Black cherry, red and black currant
Texture	Weighty, full-bodied, chewy, ‘tannic’
Finish	Lengthy, very complex, lingering

Merlot

Medium-bodied red wine, often fruitier than Cabernet.  Generally, not a wine to age as long as Cabernet.  Conventional wisdom says to drink with beef and hearty fare; depending on weight and complexity of merlot, though, can be enjoyed with fowl and some fish.

Color	Deep garnet, sometimes inky, black cherry
Bouquet	Cherry, chocolate, plum, spice
Fruit	Plum, chocolate, cherry
Texture	Medium to full body, velvety, elegant
Finish	Smooth and supple

Cabernet Franc

Deeply colored red wine that can age from 3 to 30+ years! Food pairing is virtually the same as for its cousin, Cabernet Sauvignon: beef, roast lamb, hearty stews, blue cheese, and chocolate. One of the main distinctions between the two Cabernets is the tendency for Franc to have a more readily evident, and fuller bouquet, in addition to often being more readily enjoyable upon release.

Color	Deep purple, dark ruby, inky ‘blue’; heavy, rich
Bouquet	Cedar, black cherry, chocolate, currant, cassis
Fruit	Black cherry, red and black currant
Texture	Weighty, full-bodied, chewy, ‘tannic’
Finish	Lengthy, very complex, lingering

Bordeaux / Meritage

The term “Bordeaux” refers to a red wine from France’s Bordeaux region that is comprised of one or more of the five ‘Bordeaux’ grapes, cabernet sauvignon, merlot, cabernet franc, petit verdot, and malbec. “Meritage” is California’s version of the same blend, and officially requires paying dues to an association in order to use the term.

Characteristics of Bordeaux wines include a combination of all its component grapes, with emphasis on the two Cabs and Merlot. Cabernet Sauvignon supplies tannins and much of the structure and framework of the blends in which it’s included; Merlot supplies more generous, round fruit and suppleness; Cabernet Franc augments the bouquet, making it more accessible, and adds complexity; Petit Verdot is used primarily to add intense, rich purple color; and Malbec, a varietal that is rarely used at present, seems to be making a comeback in Argentina.

Burgundy / Pinot Noir

Brick color, paler, and less tannic than most red wine, often cherry aroma’d.  In France, this varietal is called Burgundy.  More versatile with food than most reds—pairs with salmon and flavorful fish, turkey and chicken, veal, and pork.

Color	Ripe strawberry, cranberry, dark cherry, dark garnet
Bouquet	Wild strawberry, cherry, clove, mint, herb (can have a hint of “barnyard” before aerating
Fruit	Bright cherry, cranberry, pomegranate
Texture	Silky, satiny, smooth; RRV are often medium-full bodied; Carneros ‘thin’ or light-bodied
Finish	Elegant, sometimes peppery

Zinfandel

Racy red wine, often deep and concentrated.  Strawberry or raspberry scented, occasionally peppery.  Pairs well with strong cheeses, hamburger, hearty chili, stew, lamb, and pork.

Color	Deep purple, dark inky blue halo; heavy, rich
Bouquet	Spicy, Jam made of blackberry, raspberry, strawberry; peppery
Fruit	Blackberry, raspberry, blueberry
Texture	Medium to full body, chewy, sometimes muscular
Finish	Snappy, complex, peppery