The Grape Varietal Guide
Know your grapes — how each one tastes, what to eat with it, and exactly which estates to visit to try it at its best.
Red wine varietals
Cabernet Sauvignon
Blackcurrant, graphite, cedar and firm, age-worthy tannin.
Merlot
Plush plum, black cherry, mocha and soft, round tannin.
Pinot Noir
Red cherry, raspberry, forest floor and silky, lifted tannin.
Zinfandel
Brambly blackberry, black pepper, sweet spice — often jammy.
Syrah
Blackberry, cracked black pepper, smoked meat and violet.
Nebbiolo
Tar and roses, sour cherry, high acid and gripping tannin.
Sangiovese
Sour cherry, dried herb, leather and a savoury, high-acid spine.
Tempranillo
Red cherry, leather, tobacco with vanilla and dill from oak.
Malbec
Blackberry, violet, cocoa and velvety, plush tannin.
Cabernet Franc
Red fruit, bell pepper, graphite and aromatic herbs.
Touriga Nacional
Blackberry, violet, bergamot and firm, structured tannin.
Grenache
Strawberry, white pepper, warm spice and gentle tannin.
White wine varietals
Chardonnay
Apple, citrus and hazelnut — steely and mineral or creamy and oaked.
Sauvignon Blanc
Grapefruit, gooseberry, cut grass and zesty, high acidity.
Riesling
Lime, green apple, honey and 'petrol' with racy acidity; dry to sweet.
Gewürztraminer
Lychee, rose petal, ginger and exotic spice; opulent and off-dry.
Taste them where they grow best
Plan a chauffeured wine day across Napa & Sonoma and taste these varietals at the source.