http://www.webwombat.com.

au/lifestyle/food_wine/wine/ Page 1 of 4
Wine Varietals
Cabernet Blends

Cabernet Blends are usually dark, rich full bodied Reds. The main grape varietals
blended are Cabernet, Merlot & Shiraz, Cabernet, Shiraz, Malbec & Merlot,
Cabernet & Petit Verdot or, they can also include Cabernet with Ros for a
lighter colour and taste.

Cabernet Merlot
Cabernet Sauvignon and Merlot are amongst the most popular red wine
varieties in Australia and throughout the world. When blended together, they
form a classic combination that is identified by breeding and distinction.
According to a leading wine producer, the ideal blend of Cabernet Merlot is
about 70% Cabernet Sauvignon and 30% Merlot. The blend is identified by a
deep black colour and a bouquet that resembles a touch of soft chocolate, dark
plum and violets. Among wine aficionados it is considered to be one of the
classic varietal combinations in the world of wine.

Cabernet Sauvignon
Cabernet Sauvignon is the most readily recognised of the red wine world. Like
the Chardonnay, it is planted widely and distributed globally. This results in
there being many versions of the grape. It is thought by many that Cabernet
Sauvignon is a wine that needs to age, but that is only because the best red
Bordeaux need age. Most non-premium varieties can be drunk straight away.
Under ideal growing conditions Cabernet Sauvignon produces an aromatic,
tannic wine that ages and changes to be both elegant and powerful. Perfectly
balanced Bordeaux is one that has classic flavours of black-currants, cedar,
cigar boxes, pencils, mint and dark chocolate.
Cabernet Shiraz
A blending of these two popular grape varietals produce a very full bodied,
tannic, rich, and long-lived wine.




Chardonnay
Chardonnay is known for producing excellent full-bodied wines. Chardonnay
grapes like to grow is cool area and usually produce an abundance of fruit
flavors. You can pick up apple, pineapple, or the hint of peach. Where they
grow in warmer climates Chardonnays may have less of the fruits flavours
but develop interesting honey, vanilla and roasted flavors that really fill the
mouth. If you are describing a Chardonnay the flavors that are can be sensed
on the palate are apple, pineapple, coconut, pear, peach, honey, yeast, vanilla,
butter, toast or roasted almond or hazelnut.
http://www.webwombat.com.au/lifestyle/food_wine/wine/ Page 2 of 4
Dessert Wines
Dessert Wines are generally sweet wines, such as sherries, ports, and muscatels
and are fortified with brandy to bring them up to a higher alcohol content. A
more down to earth definition of a Dessert Wine is one that is served with
desserts or by itself after a meal. Dessert wines today include such sweet wines
as Muscat Canelli and em>late harvest White Riesling, which have a lower
alcohol content than one of the fortified variety.


Merlot
The best quality Merlot grows in rocky, arid ground but is fairly adaptable.
While the Merlot flavour profile is similar to Cabernet Sauvignon, Merlot
tends to be less distinctive and carry a slightly more herb like aroma and
flavour. Ripeness seems to effect flavour and aroma in that both under ripe and
overripe grapes tend towards a more herb flavour and aroma. Merlot, because
of its lower natural acidity, generally is less astringent and usually has a more
lush feel on the palate. The most frequent aromas and flavours typically found
in Merlot include currant, black cherry, plum, violet, rose, caramel, clove, bay
leaf, green peppercorn, bell pepper, green olive.

Pinot Gris | Pinot Grigio
Pinot Gris (or, as it is known in Italy, Pinot Grigio) is the best-known white
cousin of the Pinot Noir. Ripe Pinot Gris grapes tend to be from bluish grey to
light pinkish brown in colour. It is not unusual to find clusters of grapes with a
variety of colours. The variety can is recognised by its sweetness. It is
sometimes blended with Pinot Noir to add richness and to lighten. Pinot Gris /
Pinot Grigio is usually has a delicate fragrance and one can sense a mild floral
or lemon-citrus flavour on the palate. Depending upon how ripe the grape is at
harvest and the wine technique used, Pinot Gris can be tangy and light, or quite rich, round and full
bodied. Depending on how the wine is made Pinot Gris may even age well. Flavours and aromas
usually associated with Pinot Gris are lemon, apple or pear.


Pinot Noir
When the growing season is just right and the climate is cool enough the Pinot
Noir can make exceptionally fruity reds of great class. Pinot Noir is also
invaluable ingredient in the production of sparkling wine. When drinking
Pinot Noir one can enjoy the bouquet and the elegance in aromas such as
tobacco, hay, vanilla, smoke, violets or roses and flavors such as raspberry,
strawberry, cherry or truffles. For best effect Pinot Noir can provide a
memorable experience at six to seven years of age. However, for many of the
best varieties, it can continue to improve for longer period in the cellar.

Riesling
Riesling vines are particularly hard-wooded and like cold weather. They bud
late, so are well-suited to the coldest wine-growing climates. The berries are
http://www.webwombat.com.au/lifestyle/food_wine/wine/ Page 3 of 4
small, round and soft when ripe, with tender, greenish-yellow skins that have a flecked appearance.
The bunches hang in tight, winged clusters that ripen later than other varieties. Riesling has a
powerful and distinctive floral and apple-like aroma that frequently mixes in mineral elements from
its vineyard source and is often described as racy. The most frequently encountered aroma or flavor
for the Riesling are woodruff, rose petal, violet, apple, pear, peach or apricot.

Ros
Ros is a different sort of wine, with all the refreshing qualities of a white wine
mixed with some characteristics of a red. It can be made from many different
grape varieties and in many different regions. Technically, a ros is
an unfinished red wine. Ros is a wine that goes through the red winemaking
process, but is stopped before extracting too many red wine characteristics.
Almost always made from red varietals, the grapes are pressed and the juice
sits with the skins for fermentation for enough time to get a bit of colour and
skin characteristics. Ross are typically ready to drink early. Ross can be of different styles - sweet
or dry, dark or light. Pink wines have delicious character and the dryer styles are sweeter.

Sauvignon Blanc
The Sauvignon Blanc grape likes the sunshine but with too much heat and
it can quickly deteriorate. It has a long growing season. Sauvignon Blanc
wine is pale, relatively light, acidic and often made into wine without oak.
It has a distinctive aroma, often described as fresh cut grass, bell peppers,
or asparagus. Similar to the wines they produce, Sauvignon Blanc grapes
have sharp and tangy flavors. Flavours can include asparagus, lemons,
apricots, kiwi fruit, tart apples, mango, green pease or sweet bell peppers.
Apart from a few excellent wines, Sauvignon Blanc is best for drinking
when you get the bottle home.

Semillon
The Semillon variety is a fairly full bodied wine and tends to be low in acidity.
Most Semillon is blended. Semillon has a soft and subtle flavour on the palate.
Semillon can come in both a sweet or dry variety and the dry age very well and
often reach their peak after 10 years in the bottle. Common flavours and aromas
associate with Semillon are, fig, lemon, pear, saffron, grass, weeds, bell pepper
or asparagus.

Shiraz Blends

Shiraz Blends are usually dark, full bodied flavoursome reds. The main grape
varietals blended are Shiraz & Viognier, Shiraz & Cabernet Sauvignon, Shiraz
& Grenache, Shiraz, Sangiovese, Merlot & Tempranillo among many other
varietals that can be blended with Shiraz.


Sparkling Wines
Sparkling wines are basically wines with bubbles and this type of wine, for
many people, is commonly associated with festivities and celebrations.
http://www.webwombat.com.au/lifestyle/food_wine/wine/ Page 4 of 4
Sparkling Wines are more complicated to make than still wines and have higher acidity, more
delicate flavor, their unique palate tingle and lower alcohol but they include some of the most
versatile wines to accompany food. The traditional way of making sparkling wine begins with the
harvest of the grape early in the season, followed by immediate pressing of the grapes, then
followed by a primary and secondary fermentation process to boost the sugar and alcohol
components. The acids in the grapes help to preserve the wine over the course of its development.
Champagne and Sparkling Wine are synonymous but the word champagne can now only be used
with wines produced from that region of France.

Red Blends | Varietal Wines
There are something like 200 red grape varieties planted throughout the world.
Any two or more combined together in varying proportions can constitute
a blend. The right blend is a combination of science and taste. And who can
account for taste!


White Blends | Varietal Wines
There are something like 250 white grape varieties planted throughout the
world. Any two or more combined together in varying proportions can
constitute a blend. The right blend is a combination of science and taste. And
who can account for taste!