Generally one of the biggest-bodied reds, this is rich in flavor and texture, with dark berry, blackcurrant, and plum fruit, mild green pepper aromas, and often a vanilla oakiness from barrel aging. Since it is planted in so many different regions, styles vary widely.
In its native soil, these grapes produce dry, structured, and long-lived wines with less obvious fruit flavors and more earthy tannins than its New World counterparts. A wine best paired with a meal.
California and Washington State
Grapes from these regions reflect the warmer climates in which they are grown and a bolder style. Typically much richer than Bordeaux with ripe black fruit flavors, fuller body, and more obvious oak notes.
This style is typically even fruitier and bolder than those from the US. Riper fruit leads to jammy, almost sweet blackberry flavors and a soft luscious texture with little of Bordeaux’s tannin or acid structure.
Chile and Argentina
Typically an easy-to-drink medium-to-full bodied fruit-driven style. It rarely achieves the intense fruitiness and concentration of Australia, nor is it as dry and austere as Bordeaux, though it still retains a little of this stye’s earthiness and bell pepper edge.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.