Malbec and some such blends may present some health benefits. Pinot noir Pee-know na-wahr One of the noblest red wine grapes. Pinot noir is difficult to grow, rarely blended, without roughness. Food pairings: excellent with grilled salmon, chicken, lamb and Japanese dishes notably sushi rolls. Typical taste in varietal wine: very unlike Cabernet Sauvignon.
The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols. The aromatics are very fruity cherry, strawberry, plum , often with notes of tea-leaf, damp earth, or worn leather. Yet pinot noir is very transparent to the place where it is grown. The staggering range of Pinot Noir wines produced makes it pointless to define which personality is the best expression of the variety. Districts: mainly found in California , zinfandel was introduced in the 18th century to Italy where it is called primitivo.
It originates in Croatia. Typical taste in varietal wine: often a zesty flavor with berry and pepper. Sangiovese San-gee-oh-ve-zee Food pairings: a good choice for Italian and other Mediterranean-style cuisines. Typical taste in varietal wine: the primary style is medium-bodied with fresh berry and plum flavors.
Barbera Bar-bear-a Not as popular as Merlot but with similar use or pairing. Food pairings: barbera wines are versatile: they match many dishes , including tomato sauces.
Districts: another classic red of Italian origin. Widespread in California. The dark, delicate grapes are the most particular grapes of the wine world. They need a climate that is not too hot, not too cold, but just right.
Cabernet Sauvignon grapes, on the other hand, are robust. These thick-skinned, adaptable grapes can thrive in a variety of regions and conditions — which is one of the many reasons Cabernet Sauvignon grapes are so popular to grow. Loosely clustered, dark blue Merlot grapes are quite easy to grow, especially in clay and limestone-heavy soils. But, Merlot grapes have a thinner skin than Cab Sauv grapes. If the climate is too cold they can develop diseases, similar to Pinot Noir grapes.
But what characteristics do these distinct grapes impart in their wines? Pinot Noir is the lightest in color — like a transparent, glistening garnet. Cabernet is the darkest, with colors ranging from bright ruby to deep purple. Merlot plays the middle sister here too, with a color slightly lighter than a Cab. If you look at the rim of a Pinot Noir vs Cabernet Sauvignon, the rim of a Pinot will be soft and watery.
The rim of Cabernet will be purple or brick red in color. In a young Merlot, the rim will have a unique orange hue. The beautiful perfume of red wine may also reveal what is in your glass — even before taking a sip.
The aromas of a Pinot Noir vs Cabernet Sauvignon are that distinct. For the Cabernet Sauvignon, think black fruits instead of red: black currants and cherries and deep, dark plums.
Chocolate, pepper, or even eucalyptus might also be detected in your glass. Merlot is the fruitiest of the three red wines, but the aromas are a blend of both the red and black fruits found in Pinot Noir and Cabernet. You may catch a whiff of pomegranate, plum, raspberry, or black cherry, and even some herbaceous notes of bell pepper or green olive.
Merlot is a great introductory wine because of its mellow and fruity flavor. With more subtle tannins and lower acidity Merlot is easy to enjoy.
You may taste blueberry, raspberry, black cherry, and mocha. The flavor of Pinot Noir is stronger than Merlot but less powerful than a Cabernet. Pinot Noir is like liquid silk. It has a lush, velvety texture and alluring berry notes with a hint of mushrooms and tea leaves. Cabernet Sauvignon is anything but subtle.
Although where exactly Zinfandel grapes came from, as well as where and when they got their start in the wine industry, are still a matter of some debate. What is not in question is what Zinfandel grapes look like, growing in large clusters with distinctive black skins. They grow on long bunches, often with several dozen hanging from each vine, leading to noticeably higher yields for Zinfandel vineyards compared to others. In stark contrast to Pinot Noir, Zinfandel is a remarkably hardy strain that grows better in warm temperatures and is fine in congested growing conditions.
Most grapes will wither on the vine if grown in too much heat or if grown too close with other vines, but Zinfandel excels in hot environments and when clustered tightly together. Since it grows in large bunches and on less expensive farmland, these savings are passed along to consumers without necessarily lowering the quality of the wine. For more on what makes Zinfandel tick make sure to see our full overview of Zinfandel here.
Due to a milder climate many Oregon vineyards are known for producing very high quality Pinot Noirs while the best Zinfandels tend to come from warmer places in California like Napa and Sonoma valleys.
Although they are both red wines, Pinot Noir and Zinfandel have some marked differences in taste and texture. Pinot Noir is famous for its complex, fruity flavor similar to cherries and raspberries, with small hints of earthy wood and mushrooms to finish. This is complimented by the light body and dry acidity. It should be noted that the flavor and body of Pinot Noir change somewhat depending on when and where they were harvested. Cooler climates result in a lighter body and a more delicate flavor, while warmer climates create a fuller body and a higher alcohol content, something to keep in mind when looking for Pinot Noir.
Zinfandel has a complexity all its own, starting with sweeter flavors that are easy to enjoy, similar to jam, berries, and plums. This sweet introduction ends surprisingly, however, with strong notes of smoke and spice similar to barbeque. Zinfandel also has a fuller body than Pinot Noir.
Climate does have an effect on the flavor of Zinfandel, though not quite as prominent as in Pinot Noir.
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