Below we have made a brief description of the 10 largest and most widespread blue grapes in the world and where they come from. Read more below and learn more about your favorite…

 

 Table of Contents:

·         Syrah

·         Merlot

·         Cabernet Sauvignon

·         Malbec

·         Pinot Noir

·         Primitivo

·         Zinfandel

·         Sangiovese

·         Barbera

·         Grenache

·         Summary

 

Syrah/Shiraz

Syrah and Shiraz are the same grape variety, but with different names depending on where in the world it grows. European wine producers only use the name Syrah, whereas in Australia, New Zealand and other countries the name Shiraz is used.

Food pairings for Syrah / Shiraz are meat in general, beef steaks, game dishes, stews, mature cheeses, etc. In other words, robust dishes.

Districts and countries where the grape is frequently used include, among other things, France, California, Australia and New Zealand. In France, it is typically grown in the Rhône Valley and Languedoc-Roussillon. In Australia, the grape is found in all regions and thus dominates the production of all wines, accounting for 25% of all viticulture.

Aromas and the taste of the grape can be characterized by wild black fruit (such as blackcurrant), with overtones of black pepper, spice and roasted meat. Syrah typically produces very fruity wines that are often supplemented with high and hot alcohol, as well as grippy tannins. The toffee notes often found in these bombs do not come from the fruit, but from aging in oak barrels.

The Syrah/Shiraz variety produces grandiose, hearty, fruity and spicy red wines. As the Shiraz grape is used to produce many average wines, it can certainly also produce some wonderfully fine, deep and dark red wines of incredibly high quality. These wines are characterized by intense flavor and excellent longevity if you like to leave them in the cellar.

Try possibly one of these lovely and full-bodied specimens we can warmly recommend to you.

RockBare Shiraz 2011  |

Falernia Donna Maria Syrah 2009  | 

Canapi Shiraz, Sicilia IGT 2016  |

 

Merlot

Merlot’s softness and elegance have made the grape a great beginner candidate for new red wine drinkers. When Merlot wines are good, they are simply top class, but if they are not quite top, they can honestly be something really bad. With Merlot it is like an either or question.

Dishes for wines made from the Merlot grape include general meat dishes (not too strong), vegetarian dishes and mild cheeses, etc.

 

Districts and countries where the grape plays a role include, as the largest district, Bordeaux (both in pure and blended wines). Merlot is now also grown in Italy, Romania, California, Washington State, Chile, Australia, etc. It is the fourth largest grape variety in terms of coverage worldwide. However, the grape is the largest in Bordeaux, in France.

 

The typical taste and aroma include ripe cherries, plums and herbal aromas. The texture is round, with considerably less tannic acid (coarseness) than, for example, Cabernet Sauvignon.

 

Try one of these 2 lovely easy-drinking examples of great Merlot wines.

Merlot Pays D’OC IGP 2016  | 

Château La Pervenche, Lalande de Pomerol 2014  | 

Cabernet Sauvignon

The Cabernet Sauvignon grape is widely accepted as one of the world’s best varieties. Cabernet Sauvignon is often blended with Cabernet franc and Merlot and these blends usually undergo maturation in oak barrels, for a shorter or longer time. The effect of cask aging is that the wines generally become gentler and easier to deal with, at the same time as they usually take on some flavor from the casks they are aged in. It of course depends on the length of the storage, how much or how little they gain weight.

The Cabernet grape plays well with general and slightly strong dishes, and best with simply prepared meat dishes, red meat and mature cheeses….

 

Districts and countries where the grape can be found are a wide range over most of the world. Cabernet sauvignon is planted and is planted everywhere where red grapes grow, except in the slightly more northerly areas such as Germany and  is predominantly used in the  Palatinate region . The grape is also part of the great red Médoc wines in France and among the finest reds in Australia, California and Chile.

 

The wines from the Cabernet Sauvignon grape have a nice character and good body. When these lovely wines are young, they are firm and poignant and often surprisingly fresh.

With age, the polyphenols polymerize and the grip disappears, but this is certainly not a detriment, as some of the very greatest wines ever made were created on Cabernet Sauvignon. The wonderfully rich characteristics of the grape change markedly with age, to a gentler and slightly more aristocratic character. Older Cabernet wines are simply a wonderfully exquisite pleasure and can be clearly recommended whether you are a beginner or an experienced…

 

The Cabernet grape smells heavenly of dark berries, plum and plenty of spice. It often contains a lot of tannin, which gives the wines great shelf life and storage potential. Cabernet Sauvignon is typically aged in oak casks, which gives it a nice touch of delicious and delicate vanilla, among others.

 

Taste if necessary. one of these three heavenly wonderful Cabernet wines.

Seven Falls Cabernet Sauvignon 2015  | 

Totino Estate, Cabernet Sauvignon 2013  | 

Rabble Cabernet Sauvignon, Paso Robles California 2017  |

Malbec

Malbec was once a large and important grape in Bordeaux, but unfortunately the grape is not a particularly hardy grape, and has been quietly replaced by Merlot, Cabernet Sauvignon and Cabernet Franc. In Argentina, however, they have had some success growing this grape and now it has almost become the national grape over there. Maybe it will flourish again elsewhere in the world? It has happened before that grapes come back into the spotlight after being pushed into the background. Who knows-

 

The food for Malbec wines depends entirely on where in the world the wine comes from. However, they will suit all types of meat-based meals and fatty starters such as foie gras . Argentinian wines made from Malbec would go quite nicely with Mexican dishes, Cajun and Indian-inspired dishes. In other words, well-seasoned exotic food creations.

The Malbec grape has its origins in the French Bordeaux region. It is grown under the name “Côt” in the Loire Valley and “Auxerrois” in Cahors, also located in France. The Malbec grape has also been identified via retesting as the grapes, “Médoc Noir” or “Pressac”. Malbec is widely grown in Argentina, where it is now the most popular blue grape variety. It is also widely found in Chile, Australia and in the cooler and more northern regions of California.

 

Malbec’s characteristics vary widely, depending on where the grape is grown and how it is transformed. It often produces an easy-to-drink wine with beautiful color nuances. An extremely tasty wine that primarily has notes of plums, berries and spices.

 

Malbec is often blended with other varieties such as Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot to produce the typical style wines that we know from Bordeaux. It is said that especially pure Malbec wines can provide some health benefits due to their high content of antioxidants . (link to an in-depth article on health and wine).

 

Try your hand at these 2 lovely offers for extremely fine Malbec wines.

Vina Terramagna, Isabel Peralta, Malbec 2015  | 

Cleaver & Steel, Malbec Mendoza 2018  | 

 

Pinot Noir

One of the noblest grapes for the production of red wine. Pinot noir is a grape that is extremely difficult to grow and if you mix it with other grapes, the result is rarely particularly good. Pinot Noir is the king of the Burgundy region of France and from here come some of the very best wines imaginable. However, it can also be quite ordinary, thin and simple.

Pinot Noir wines are excellent with grilled salmon, chicken, lamb and Asian dishes, especially sush.

 

Districts and countries where the grape is found include Burgundy in France, Champagne in France, California USA, Australia, Romania, Bulgaria and you also get good Pinot Noir wines from Austria, Oregon and New Zealand as well as Alsace where it is the only red grape.

 

The typical flavor notes include blackcurrants, dark cherries, spices and raspberries. The structure of Pinot Noir wines is delicate and fresh, almost elegant. The tannins are very soft and this is related to the low level of polyphenols. The aromas are very fruity (Cherry, Strawberry, Plum), often with notes of tea leaves, damp earth or worn leather.

 

Still, the Pinot Noir grape is very characteristic of the place where it is grown. The dizzying range of well-produced Pinot Noir wines makes it almost pointless to define which character and personality is the best expression of the variety. So here it’s just a matter of trying it out.

 

Here are a few suggestions for some different types of Pinot wines.

Soli Pinot Noir 2016  |

Domaine Beauvent, Pinot Noir 1’er Cru Barrique 2016  |

Elizabeth Chambers Cellar, Winemaker’s Cuveé Pinot Noir, Oregon 2014  |

 

Primitivo (Zinfandel)

A red wine made from the Primitivo grape typically has a lighter color than wines such as Merlot or Cabernet Sauvignon. However, somewhat in the style of Pinot Noir, it has a particularly beautiful balance when it comes to its tannins and overall acidity, making it an exceptional wine and also a good wine for beginners.

 

In general, this type of red wine has a higher alcohol percentage (14-17%), which gives an extra kick to the flavor and fullness of these wines. The flavors in this type of red wine move beyond many points of the taste palette. The clear descriptions focus on a light taste of berries such as blueberries, cherries and raspberries. After you have given it some air, there are other nuances such as plum, black pepper and licorice that find their way forward.

 

Primitivo wines are generally good with spicy and strong food. So a rule of thumb to pair this type of wine correctly with food is to think about spice and light dishes. Since Primitivo red wines have a natural and delicate sweetness, it is suitable in combination with spicy or strong dishes. Recommended spices to use can be pepper, chilli and curry. It would also go perfectly with barbecue marinated meat.

When you choose a strong dish in addition to a sweet wine, it is preferable to keep the heaviness of the food quite light, as the sweetness of the wine will thereby come out best.

Here, it is particularly recommended to prepare spicy pork, turkey or chicken, with very tasty vegetables, to make the wine really shine.

Typical characteristics of the aroma of a Primitivo red wine are a fresh and light note of berries, such as raspberries and blueberries, which are followed by nice touches of spices such as pepper, licorice, cinnamon and several of the strong spices.

 

The grape originally comes from Croatia. Although the Primitivo wine is an Italian produced red wine, modern genetic testing has proven that the Primitivo grape, and thus also the Zinfandel grape, originates from a Croatian grape called “Crljenak Kastelanski”, which is a very old grape variety. Since then, the grape has traveled from Italy to the United States, where it has become extremely popular and is today the place where it is planted in the most vineyards, of all places in the world. Lately, Primitivo producers have increasingly started calling their wines Zinfandel, which is not wrong, but perhaps just a marketing ploy.

 

Try the “Amarone killer” A well-made and lovely Italian appassimento of Primitivo and a bit of Negroamaro.

Cantina Moratti, Appassimento Moratti 2017  |

 

 

Zinfandel is also an American pride.

Although the grape is proven to originate from Croatia and have roots in Europe from the time when the Roman Empire was at its height, the Zinfandel grape and its red wine have become a particular pride in the American state of California. For a long time people were convinced that the grape was American, and the grape itself also showed signs of thriving extremely well along the American west coast. This is entirely consistent with the grape’s perfect conditions being dry weather conditions, with a high and hot sun and cooler evenings and nights.

 

Zinfandel is a very well-known grape, but the distribution of the grape is actually not very large, as it is not planted as frequently as, for example, Cabernet Sauvignon or Merlot. To put that into perspective, Zinfandel covers only 3% of Napa Valley vineyards in California, which is probably the area best known for Zinfandel wines.

 

Zinfandel grapes develop best in hot and dry climates. Zinfandel reaches its peak in seasons with sunny and dry days and mild and cool temperatures at night. The vines are best grown in stony, alluvial soils , and they are best when planted on hillsides, as this gives an extremely tasty intensity and fullness to the wine.

 

There are currently only around 29,000 hectares of Zinfandel planted worldwide. Of these 29,000, around 19,000-20,000 hectares have been planted in the USA. It therefore corresponds to two-thirds of all Zinfandel vines worldwide.

 

It is primarily Paso Robles, Sonoma (Dry Creek and Russian River Valley), Napa Valley, Lodi (Central Valley, Modesto), Amador County (Sierra Foothills, El Dorado County) that the vines are planted in. By comparison, in Italy around 8,000-9,000 hectares, and these are primarily planted in the Puglia region.

 

It is only in very small parts of Australia, South Africa and Croatia where Zinfandel wines are produced.

 

Try a few of these absolutely fantastic Zinfandel wines for yourself.

Lake Sonoma Winery, Dry Creek Valley Zinfandel 2017  |

Rabble Zinfandel, Paso Robles California 2017  |

Two Eye Cyclop’s Zinfandel 2017  |

 

Sangiovese

If Zinfandel is America’s national grape, then Sangiovese is Italy’s.

It is the most planted red grape variety in Italy. Italian wines made from Sangiovese are generally more acidic, lighter in color and more light and floaty than most other wines. It is a relatively dry grape, tasty and slightly astringent, but in a good way. Because it can be a little hard on the draw, this is a wine that is perhaps better enjoyed with food than on its own.

 

Apart from most Italian foods and Mediterranean cuisine in general, game meat is exceptional with a good Sangiovese. The wine helps to get some sweetness out of meat, primarily in venison and duck meat. Of course, it goes exceptionally well with tomatoes, vinaigrette and balsamic sauces, as acidity compliments acidity. Some of the wines can taste a little flat when combined with these strong flavor additions, but all things considered, any food with an acidic component can pair well with Sangiovese.

 

The Sangiovese grape and wine made from it are originally produced on a large scale in Chianti. The Chianti wines from Italy’s Tuscany region are simply some of the world’s best, but lately there have been quite good quality wines from California that are also made exclusively from Sangiovese. In Montalcino the Sangiovese grape is called “Brunello”, and in and around the town of Montepulciano, the grape is called “Prugnolo Gentile” and in the “Scansano” area the name is “Morellino”. The name “Sangioveto” is also occasionally encountered. Yes, as you know, a dear child has many names…

 

The taste and aroma of the Sangiovese grape has a primary character that is medium-bodied, with notes of juicy sour/sweet cherries, and often with notes of violets, and this, in some people’s opinion, is the essence of Sangiovese. The wine has high acidity and many nice tannins, which gives it a certain aging potential. Aroma and taste typically offer currants, cherries and plums, with notes of earth, leather, herbs and spices. You often see that the wines are matured in casks, as this makes them a little gentler, sweeter and with a nice elegant character.

 

Try one of these dazzlingly beautiful wines, made from the Sangiovese grape.

Tenuta Il Palazzo, Chianti Riserva DOCG 2016  |

Poggio dell’Aquila, Brunello di Montalcino 2013  |

Tenuta de Capezzana Barco Reale di Carmignano DOC 2016 BIO  |

 

Barbera

A classic Northern Italian grape variety with its home in Piedmont. The Barbera grape is not nearly as popular as Merlot, but it has a similar use and pairing and of course it produces absolutely world-class wine.

 

Barbera’s typical characteristic is a wine with silky acidity and flavor notes of cherry and plum. It lends itself well to barrel aging where it develops sweeter and wonderful spicy notes. With the Barbera grape, you can find everything from light fruity wines to stronger and more complex wines. However, you also see overripe examples and wines where the barrel aging is too penetrating, and unfortunately drowns out the fruit. The growth of the Barbera grape is incredibly vigorous, and therefore the yields must be greatly reduced in order to achieve a better concentration.

 

As Barbera wines are incredibly versatile, they will therefore match a large selection of many different dishes with red meat, including tomato sauce and slightly more acidic creations.

 

Barbera is widespread throughout northern Italy and the best Barbera wines traditionally come from Piedmont. The great and good wines can also be found in large quantities in Barbera d’Asti, Barbera d’Alba and in Barbera di Monferato. Since the Barbera grape has migrated across the Atlantic, the large traditional Italian regions have great competition from e.g. USA and from Argentina.

 

Try a couple of 100% Barbera wines here – Judge for yourself.

Agricola Molino, Barbara d’alba Superiore Ausario 2015  |

Villa SuSti, Contento, Barbera d´Asti Superiore 2014  |

Agricola Molino, Piemonte Barbera Selvaggia 2017  |

 

 

Grenache

The Grenache grape originally comes from Spain, where it is also widely distributed under the name Garnacha. The grape is best known for its role in the Rhône region of France, where it is a key ingredient in the area’s red and rosé wines. It is mostly included in blends with other grapes, either as the main part of the blend, or as the spice that just adds the final zest. Its normal blending partners in blends are Syrah and Mourvèdre. But it certainly also exists in its pure and absolutely wonderful explosive form.

 

Grenache wines are easy to combine with food. The fatty food is supported by the wine’s acidity and sometimes high alcohol percentages. Roast pork, roast duck, terrines and pâté are perfect partners for the grape. Herbs, fish and chicken are also nicely complemented by Grenache wine.

 

In its native Spain, it is the third most planted grape variety. It is part of the famous wines from Priorat, where it is included in blends with especially Cariñena (Carignan) as well as Syrah and Cabernet Sauvignon grapes. It is also found widely in Aragón, Castilla-La Mancha, Catalunya, La Rioja, Extremadura, Navarra, Valencia and Castilla y León.

 

In France, Grenache is typically found in the Rhône region, which also includes Châteauneuf du Pape, Gigondas and Vacqueyras. In addition to the Rhône, it is also found in the Provence and Languedoc-Roussillon regions and generally throughout southern France. You also find the grape in countless other countries, and of course with other names such as Cannonau in Sardinia and Tocai Rosso in Veneto, in Italy. Of other countries I can mention Portugal, Australia, USA, New Zealand, Chile, Croatia, Morocco and Argentina.

 

In the taste and fragrance notes of the Grenache grape, you find blackcurrants and blackberries, as well as notes of the more acid-rich berries such as strawberries, cherries, and in the more alcoholic wines, plums and touches of pepper and tobacco. Most Grenache fans even believe that the southern French wines smell of lavender and thyme. When the wines get a little older, they take on the flavor of dried prunes and apricots.

 

Here are a few suggestions for super nice wines, made from the Grenache grape.

Bodega San Gregorio, Las Martas Garnacha 2014  |

Domaine Les Aphillanthes, Vieilles Vignes Côtes du Rhône Villages BIO 2013  |

 

So what do I do now when I choose wine?

We have now briefly reviewed the 9 (10) largest blue grapes. Where they grow – what you eat them with and various taste and smell characteristics they have. I hope this article will help make it a little easier in the future when choosing your wines.

I recommend that if you are a novice at wines and in doubt about what you like, to simply try your hand and find the grape(s) you like best. Start with them and then explore different combinations and wines from different countries and regions. Wine is a lifelong adventure that, as you know, never stops – It just gets more and more interesting the further you dive into the adventure….

If you have comments, questions or lack good advice regarding wine and food, don’t hold back. Just ask in the comment field below.