 |
Varietal Characteristics
 The term varietal is the descriptive word for a wine named after the grape variety from which it is produced.
Wine varietals each possess their own unique characteristics. Some have very distinct traits that are present regardless of region, while quite often, they are influenced by climate, microclimate, sunlight energy, topography, geology and hydrology.
The table below lists the most common varietals available, along with their colors, aromas, flavors and level of sweetness.
Once you have learned how to identify a particular type of wine, you can further develop the art of wine appreciation, from simple tasting's to complex wine and food pairings.
| VARIETAL |
COLOR |
AROMA |
FLAVOR |
DRY/SWEET |
| Pinot Noir |
medium to light garnet |
cherry, earthy, raspberry, leather, cranberry, black pepper |
fresh fruit, spice, strawberry |
dry to sweet |
| Merlot |
dark red/garnet |
cherry, tobacco |
nut, chocolate, vanilla, licorice, oak, eucalyptus, cedar, olive, bell pepper, blackberry, currant, cherry, raisin, cigar/tobacco |
dry |
| Zinfandel |
medium to dark garnet |
raspberry, vanilla, spice |
nut, maple (syrup), mint, toasted oak, rhubarb, blackberry boysenberry, raisin, plum, pepper corn, mushroom |
medium dry to dry |
| Cabernet Sauvignon |
dark red/purple |
jam, plum, bell pepper |
nut, chocolate, vanilla, cinnamon, clove, licorice, oak, eucalyptus, cedar, olive, bell pepper, blackberry, currant, cassis, cherry, cigar/tobacco, mushroom |
|
Pinot Noir
Produced throughout the state, this "moody" grape is responsible for all the great Burgundies, as well as fine Champagnes and sparkling wines. Pinot Noir does not respond well to manipulation and is site-specific, adopting characteristics of its environment. Pinot Noir often exhibits flavors of raspberry, cherry, clove, toasted oak, currant, mushroom, and cigar/tobacco. This varietal pairs well with both red and white meats, such as salmon, lamb, fowl and beef.
Merlot
Round, soft, graceful and charming, Merlot ripens early and is grown mainly in the Rogue, Umpqua and Columbia valleys. This thin-skinned grape produces large clusters and large berries, creating the softness associated with Merlot. Often added to Cabernet Sauvignon to give it softness, Merlot can be made on its own to produce a well structured red wine. Merlot exhibits blackberry, raisin, currants, licorice and cigar/tobacco flavors. This gentle wine pairs nicely with beef, lamb, poultry and a wide range of cheeses.
Zinfandel
Zinfandel is mostly grown in the southern part of Oregon, although old vines can be found in the north. Oregon Zinfandel has intense berry flavors, but less tannin depth than those produced in other states. Its ripe characteristics include plum, raisin, spice, blackberry and raspberry. This robust varietal goes well with beef.
Cabernet Sauvignon
Cabernet Sauvignon is grown in the Rogue, Umpqua and Columbia Valleys. Its flavor, structure, complexity and longevity have placed it front and center in the global wine market. Balanced fruit, acid and oak, along with its high skin to juice ratio, makes for high tannins, conducive to bottle aging and long term changes. Typical flavors consist of black cherry, black currant, raspberry and in some cases mint, cedar, bell pepper and tobacco. Cabernet Sauvignon matches well with richly sauced pastas, beef, veal and chocolate desserts.
Top
|
|
