This will be the third and final post detailing the 9 Noble Grapes, as defined by the National Wine School (NWS). As always, I will be using my sommelier course notes and the 2 reference books: WAoW & OCtW. The first of the remaining 3 grapes is the Grenache (or Garnacha). It originally comes from Spain, as the Garnacha, is a vigorous plant that is adaptable to many climates, but prefers warm continental to Mediterranean. It grows best in Spain, the Rhone Valley (France), the U.S.A., Australia, and South Africa, in that order. It’s organoleptic properties include dark fruit, spices, and lavender (which is it’s Varietal Fingerprint). Like Syrah (Shiraz), which it’s related to, Grenache is medium for acid, body, and tannin. The best Spanish Garnacha’s, which are usually blended with Carignan, come from Priorat (Alvaro Palacios, Scala Dei, and Clos Mogador). The best French Grenache’s, which are usually blended with Syrah’s & Mourvedre’s (GSM), come from the southern Rhone Valley (almost anything out of Chateauneuf-du-Pape). It pairs well with meats (beef, lamb, game birds, venison & sausage), hard & cheddar cheeses , and some spicy Asian dishes.
The next grape varietal is the Cabernet Sauvignon, my personal favorite! Like most of the others, it originally comes from France. It’s a vigorous, tough, adaptable plant that can grow almost anywhere, but prefers warm continental to Mediterranean climates. Its organoleptic properties include dark fruit, herbs, spices, violet, earth, and cedar/graphite (pencil shavings), which is its Varietal Fingerprint. It grows best in the USA (California, Washington State, and Long Island), Bordeaux, Italy, Chile, and Australia. It’s medium for acidity and high for body & tannins. The best California Cabs come from Napa Valley (Beringer, Beaulieu Vineyard (BV), Stag’s Leap, Dominus Estate, Mayacamus, Rivers-Marie, and Abreau); and the best Bordeaux Cabs are blends that come from Pauillac, St. Julien, St. Estephe, St. Emillion, or the Pomerol regions. It pairs well with red meat and hard cheeses. In my opinion, nothing pairs better with a good steak than a Napa Cab!
That just leaves Merlot, which genetically is almost identical to Cabernet Sauvignon. That’s why it’s very difficult to tell the two apart, if they are from the same “lot”. Like most of the others, it originally comes from France. It’s a vigorous plant that prefers warm continental to Mediterranean climates. Its organoleptic properties include dark fruit, herbs, spices, violet, earth, and cedar/graphite (pencil shavings), which is its Varietal Fingerprint. It grows best in the USA (California, Washington State, and Long Island), Bordeaux, Italy, Chile, and Australia. It’s medium for acidity and high for body & tannins. The best California Merlots come from Napa Valley (Beringer, Beaulieu Vineyard (BV), Stag’s Leap, Dominus Estate, Mayacamus, Rivers-Marie, and Abreau); and the best Bordeaux Merlots are blended with the Cabs that come from Pauillac, St. Julien, St. Estephe, St. Emillion, or the Pomerol regions. It also pairs well with red meat and hard cheeses.
That should take care of this one. Next time will be another Food & Wine pairing. Be sure to come back and check it out. Cheers!