In my last Education post, I began detailing the 9 Noble Grapes, according to the National Wine School (NWS). Today, I will continue, picking back-up with the first three red ones. I will start with the high acid, low body ones (like I did with the whites) and work my way “down” from there. As always, I’ll be using my Sommelier course notes and occasionally the Oxford Companion to Wine (OCtW). The first red Noble Grape is the Pinot Noir, which originally comes from France. It has many clones and prefers cool continental climates. Hence, it grows very well in Burgundy (France), California & Oregon, Chile, South Africa, and some places in Oceania. Its Organoleptic Properties include red fruit (cherries/ cranberries), a floral scent (rose petals, which is its Varietal Fingerprint), and earth. It is high for acid, medium for body, and low for tannins. It is also an “ancestral” grape, which makes it the forefather of many modern grape varietals. The best Burgundian Pinots are Very Expensive, but good values can be had from Joseph Drouhin, Phillippe Colin, Jouis Jadot, and Bouchard Pere & Fils. The best Oregonian Pinots come from Beaux Freres, Domaine Drouhin, A to Z Wineworks, and Resonance. It pairs well with mild meats (duck, pork, veal, & rabbit), soft ripened cheese (brie & camembert), and some Asian dishes.
The next red grape is the Sangiovese and it shares many traits with the Pinot Noir grape. It originally comes from Italy, is a low yield grape, and has a great many clones. It prefers cool to warm continental climates. Hence, it grows best in Italy, California (USA), Australia, and Corsica (France). Its organoleptic properties include red cherry, orange peel, leather (its Varietal Fingerprint), earth, and spices. It’s high for acid, medium for body, and low for tannins. The best Sangioveses definitely come from Italy, either Chianti Classico, Brunello, or Montepulciano; from Chianti Classico try Antinori, San Felice, Capraia, Castello Banfi, Brancaia, Mazzei, or Baron Ricasoli; from Brunello try Castello Banfi, Podere Salicutti, or San Felice. Sangiovese is the quintessential Italian food grape. It pairs extremely well with any tomato based, pasta meal or Italian cheese. It goes well with spicy Italian sausage and most pizzas. If it’s Italian, try a Sangiovese first.
The next red grape is the Syrah or Shiraz. It originally comes from France, but is the signature grape of Australia. It is a vigorous plant that grows well in poor soil. It prefers warm Continental to Mediterranean climates. Hence, it grows best in the Rhone Valley (France), Australia, USA, South America, or South Africa, in that order. Its organoleptic properties include dark fruit, (white) pepper, and game, which is its Varietal Fingerprint. Its medium for acid, body, and tannins. As was the case above, according to the Wine Spectator (WS), the best Aussie Shiraz’s come from Penfold, Hickinbotham, Yalumba, Torbreck, and Giant Steps. A Shiraz pairs well with game birds, lamb, venison, and sausage. It also pairs well with hard cheeses, pizza, and some pasta dishes. If you’re going to try a Rhone Syrah (mellower), I would try an Aussie Shiraz first (more aggressive). You won’t regret it.
That should be enough for this one. The next time I do an Education post, I will finish up with the Noble Grapes. Otherwise, you have a Food & Wine pairing post to look forward to for my upcoming blog. See you then. Cheers!