Chardonnay, New Zealand’s second-most planted variety, is used to produce wines in a range of styles. Production techniques used include lees-aging, malolactic fermentation and oak-aging. Chardonnay is also used to make sparkling wines.
Other white New Zealand wines that are seeing increasing production include Pinot Gris, which has risen dramatically in recent years to overtake Riesling in terms of the volume of plantings. Both Pinot Gris and Riesling are made in a variety of styles which range from dry and off-dry through to sweet wines. Gewürztraminer from the Hawke’s Bay region is also gaining international recognition.
Other white New Zealand wines that are seeing increasing production include Pinot Gris, which has risen dramatically in recent years to overtake Riesling in terms of the volume of plantings. Both Pinot Gris and Riesling are made in a variety of styles which range from dry and off-dry through to sweet wines. Gewürztraminer from the Hawke’s Bay region is also gaining international recognition.
Pinot Noir, New Zealand’s most widely-planted red variety, produces wines which, like Sav Blanc, have been critically acclaimed worldwide. New Zealand is internationally considered to be a source of top quality Pinot Noir. Although various styles of Pinot Noir are made, New Zealand Pinot Noirs typically have concentrated red fruit flavours as well as quite high levels of alcohol because of the intense sunshine the grapes receive during the growing season. Merlot, the other red grape variety with significant plantings, is often blended with Cabernet Sauvignon to make Bordeaux-style blends. Although plantings of Syrah are small, Syrah is used to produce wines which are closer in style to France’s Rhone region than Australia’s hot climate regions.
The relative youthfulness of the export-focused wine industry in New Zealand means that it has grown-up with a very modern approach towards winemaking techniques such as temperature control, anaerobic winemaking and the use of screw caps. |
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Most Australian Chardonnay undergoes some exposure to oak, whether from the use of oak chips, inner staves or cask fermentation and aging. However, it is becoming more common to see unoaked Chardonnays. It is also very common to find Chardonnay blended with Semillon. On the one hand, Chardonnay can be stretched further when blended with cheaper Semillon. On the other hand, Semillon can be used to add crisp acidity and herbaceous flavours to the blend.
Unoaked, dry Semillons are light-bodied, with low alcohol, high acidity and flavours that are initially quite neutral but which can evolve into a complex melange of toast, nut and honey flavours with bottle aging. In Western Australia, a more herbaceous style of Semillon is produced, which is similar in character to Sauvignon Blanc.
Australian Riesling typically has bold citrus (lime, lemon and grapefruit) flavours, which develop rapidly into toast, honey and petrol notes as the wines age. The wines are unoaked and are usually dry or off-dry, although some sweet wines are also made. Classic production regions are the Claire and Eden Valleys.
The Margaret River region in Western Australia has a climate similar to Bordeaux's and, consequently, it is common to find Bordeaux-style blends: reds made from Cabernet Sauvignon and Merlot and whites made from Semillon and Sauvignon Blanc.
Unoaked, dry Semillons are light-bodied, with low alcohol, high acidity and flavours that are initially quite neutral but which can evolve into a complex melange of toast, nut and honey flavours with bottle aging. In Western Australia, a more herbaceous style of Semillon is produced, which is similar in character to Sauvignon Blanc.
Australian Riesling typically has bold citrus (lime, lemon and grapefruit) flavours, which develop rapidly into toast, honey and petrol notes as the wines age. The wines are unoaked and are usually dry or off-dry, although some sweet wines are also made. Classic production regions are the Claire and Eden Valleys.
The Margaret River region in Western Australia has a climate similar to Bordeaux's and, consequently, it is common to find Bordeaux-style blends: reds made from Cabernet Sauvignon and Merlot and whites made from Semillon and Sauvignon Blanc.
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Pinot Noirs from Oregon come in two broad styles. Many are light-bodied and delicate and are therefore described as being “Burgundian”, while others are more structured and full-bodied and are often characterised by the new oak in which the wine is matured. Pinot Noirs made in this latter style are described as being more “Californian”.
The Willamette Valley accounts for the majority of Oregon’s wineries and, in addition to producing award-winning Pinot Noir, the region produces large quantities of Pinot Gris, Riesling and Chardonnay. Oregon Pinot Gris wines are typically medium-bodied and are yellow to copper-pink in colour with pear, apple, and/or melon aromas.
The Willamette Valley accounts for the majority of Oregon’s wineries and, in addition to producing award-winning Pinot Noir, the region produces large quantities of Pinot Gris, Riesling and Chardonnay. Oregon Pinot Gris wines are typically medium-bodied and are yellow to copper-pink in colour with pear, apple, and/or melon aromas.
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As the governments of Ontario and BC subsidised vintners to pull-out low-quality vines, the industry saw the emergence of winemakers who experimented with new grape varieties, plating locations and production techniques. Winemaking techniques which are now widely used throughout Canada’s wine industry include the use of stainless steel tanks for fermentation, oak barrels for wine maturation and processes such as lees stirring (the latter process is sometimes referred to as “battonage”) to give white wines body and character.
Experimentation with new grape varieties – including hybrids – has been widespread, and this has prompted debates about the extent to which Canadian winemakers should specialise winemaking wine from regional “signature” grapes, while some argue that the industry lacks focus, others assert that Canadian winemakers don’t need to specialise, but can emphasise their distinctiveness by producing wines which showcase the impact of different regional “terroirs” on existing grape varieties. For example, Prince Edward County in Ontario has gained a reputation for its Chardonnay, while the southern Okanagan region is known for its complex red wines made from Syrah and the Bordeaux grape varieties (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec). By contract, other parts of BC are known for wines produced from Alsatian varietals such as Pinot Gris, Pinot Blanc, Riesling and Gewürztraminer, as well as Austrian varieties such as Zweigelt and Blaufränkisch, German varieties such as Kerner, Ortega and Bacchus, and hybrids such as Baco Noir and Maréchal Foch.
Winemakers in the Niagara peninsula have gained a reputation for both chardonnay and other burgundy varieties such as Pinot Noir and Gamay Noir. These grapes are also being used to make excellent wines in BC. Meanwhile, both Nova Scotia and BC wineries are gaining an international reputation for their sparkling wines. Finally, Canada maintains an international reputation for its ice wine, which is made from grapes (often Vidal Blanc or Riesling) that are picked and crushed while frozen. Increasingly, Canadian winemakers are also experimenting with other sweet and fortified wines, including Late Harvest and Noble Late Harvest wines.
Experimentation with new grape varieties – including hybrids – has been widespread, and this has prompted debates about the extent to which Canadian winemakers should specialise winemaking wine from regional “signature” grapes, while some argue that the industry lacks focus, others assert that Canadian winemakers don’t need to specialise, but can emphasise their distinctiveness by producing wines which showcase the impact of different regional “terroirs” on existing grape varieties. For example, Prince Edward County in Ontario has gained a reputation for its Chardonnay, while the southern Okanagan region is known for its complex red wines made from Syrah and the Bordeaux grape varieties (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec). By contract, other parts of BC are known for wines produced from Alsatian varietals such as Pinot Gris, Pinot Blanc, Riesling and Gewürztraminer, as well as Austrian varieties such as Zweigelt and Blaufränkisch, German varieties such as Kerner, Ortega and Bacchus, and hybrids such as Baco Noir and Maréchal Foch.
Winemakers in the Niagara peninsula have gained a reputation for both chardonnay and other burgundy varieties such as Pinot Noir and Gamay Noir. These grapes are also being used to make excellent wines in BC. Meanwhile, both Nova Scotia and BC wineries are gaining an international reputation for their sparkling wines. Finally, Canada maintains an international reputation for its ice wine, which is made from grapes (often Vidal Blanc or Riesling) that are picked and crushed while frozen. Increasingly, Canadian winemakers are also experimenting with other sweet and fortified wines, including Late Harvest and Noble Late Harvest wines.
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Chardonnay is one of California's most widely-produced white wines.
Throughout the state, there is a huge variation of production styles:
inexpensive, high-volume wines from the Central Valley tend to be
fruit-focused, with lower acidity. In the past, Californian Chardonnay had a
reputation for being very full-bodied, high in alcohol and low in acidity, with
obvious flavours of oak, hazelnut and butter underpinning exotic peach and
banana fruit flavours. Today there is a wide variety of premium Chardonnay
being produced.
Although Merlot was once very fashionable and the market was full of cheap examples with soft tannins and little varietal character. Better Merlot is now being produced in cooler vineyard locations such as Monterey and the north coast regions, especially Napa. These deeply coloured wines have soft, velvety tannins and are full-bodied with high alcohol and classic varietal flavours of blackberry and plum.
Cooler regions such as Russian River Valley, Carneros and Santa Barbara also produce excellent Pinot Noir. Styles range widely: some are light in colour with classic gamey and vegetal notes, although most show rich layers of ripe red fruit flavours (red cherry, strawberries). Although the Central Valley is too warm to make Sauvignon Blanc in the modern crisp aromatic style, California's coastal regions produce a range of styles, from affordable, aromatic Sav Blancs to rich, oak-aged premium wines that are inspired by the premium dry white wines of Bordeaux. Fumé Blanc normally indicates an oaked style of Sauvignon Blanc, although some are unoaked. See the Drinking section of the Drake Vine for more information about Californian Zinfandel and Cabernet Sauvignon.
Although Merlot was once very fashionable and the market was full of cheap examples with soft tannins and little varietal character. Better Merlot is now being produced in cooler vineyard locations such as Monterey and the north coast regions, especially Napa. These deeply coloured wines have soft, velvety tannins and are full-bodied with high alcohol and classic varietal flavours of blackberry and plum.
Cooler regions such as Russian River Valley, Carneros and Santa Barbara also produce excellent Pinot Noir. Styles range widely: some are light in colour with classic gamey and vegetal notes, although most show rich layers of ripe red fruit flavours (red cherry, strawberries). Although the Central Valley is too warm to make Sauvignon Blanc in the modern crisp aromatic style, California's coastal regions produce a range of styles, from affordable, aromatic Sav Blancs to rich, oak-aged premium wines that are inspired by the premium dry white wines of Bordeaux. Fumé Blanc normally indicates an oaked style of Sauvignon Blanc, although some are unoaked. See the Drinking section of the Drake Vine for more information about Californian Zinfandel and Cabernet Sauvignon.
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Chilean Sauvignon Blanc (Sav Blanc) has
benefited from the development of new, cooler vineyard sites in places such as
Casablanca and San Antonio. The coastal vineyards are now yielding excellent fruity
Sauvignons. Producers generally try to avoid excessive herbaceousness and the
result is that some wines have higher alcohol as well as riper fruit. Chileans Chardonnay is less distinctive,
following the stereotypical New World style with ripe fruit and oak flavours.
In cooler regions, including San Antonio and Bio-Bio, Pinot Noir is showing considerable promise. Winemakers in the Bio-Bio region are also producing small but growing quantities of Gewürztraminer, Viognier and Riesling. Plantings in Bio-Bio are currently dominated by País and Muscat of Alexandria. Although País is still mostly used for producing cheap domestic rosé, some producers are reportedly trying to coax the best out of old País vineyards in Maule, using carbonic maceration to tame the potentially astringent tannins and highlight the fruit.
In cooler regions, including San Antonio and Bio-Bio, Pinot Noir is showing considerable promise. Winemakers in the Bio-Bio region are also producing small but growing quantities of Gewürztraminer, Viognier and Riesling. Plantings in Bio-Bio are currently dominated by País and Muscat of Alexandria. Although País is still mostly used for producing cheap domestic rosé, some producers are reportedly trying to coax the best out of old País vineyards in Maule, using carbonic maceration to tame the potentially astringent tannins and highlight the fruit.
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In recent years Argentinean wine making has also
benefited from considerable investment in new technology and techniques. Most
modern wineries are now fully-equipped with stainless steel tanks that enable
temperature-controlled fermentation. The use of oak barriques
for premium wine maturation is also now widespread, although some producers
still age wines the traditional way using large old oak casks.
Despite the growing importance of single varietal Malbec wines, it is common for Malbec to be blended with Cabernet Sauvignon, Merlot and Petit Verdot. Other red grape varieties tha are produced both as mono-varietal wines or as blends include Syrah, Pinot Noir, Barbera, Sangiovese and Tempranillo. |
Wine produced from Argentina’s second most-widely planted red grape variety, Bonarda, is receiving growing recognition, thanks to increased vineyard investment and considerable improvements in quality. Some producers in Mendoza have begun to seriously market Bonarda and some believe Bonarda wines have potential to emerge as a unique selling point for Argentina in the future.
Along with Malbec and Malbec blends, Argentina's largest wine-producing region, Mendoza, has gained a growing reputation for its Chardonnay, some of which sells at premium prices. However, it is it Torrontés which appears to have emerged as Argentina's signature white grape variety. Because of its delicate aromas, Torrontés needs gentle-handling during the wine-making process.
After Mendoza, San Juan is Argentina's largest wine producing region. In addition to premium wines from Syrah and Douce Noir (the local name for Bonarda), San Juan has a history of making Sherry-style wines, as well as Brandy and Vermouth. |
In addition to still and fortified wine production, Argentina has a long tradition of making sparkling wines, many of them made using the traditional method. An important milestone for the industry was the arrival of Moet et Chandon in the 1950s.
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Adding to the range of wine styles is the growing use of oak barrels for wine maturation. A mixture of America and French, old and new oak is used.
In addition to still wines, sparkling wines are made using different methods, including the traditional “Champagne method”. Although made using the same method as Champagne, the 1935 "Crayfish Agreement" with France means that South African producers cannot use the Champagne label and instead label their wines as Method Cap Classique (MCC). The grapes used in MCC production include Chenin Blanc and Sauvignon Blanc, as well as the traditional Champagne grapes Chardonnay, Pinot Noir and Pinor Meunier.
South Africa’s wine industry also has a long tradition of producing fortified wines, including Port and Sherry-style wines and fortified sweet wines made from Muscat Blanc à Petits Grains (known in South Africa as Muscat de Frontignan or simply Muscadel) and Muscat of Alexandria (Hanepoot in South Africa). Although Port and Sherry-style wines are made from the same grapes that are used to make Sherry in Spain and Port in Portugal, regulations mean that they are labelled differently. In the case of Port-style wines, the word “Cape” is used followed by an indication of the wine’s style (e.g. “Tawny”, “Ruby”, “Late Bottled Vintage” etc.). A similar labelling system is used for Sherry-style wines (e.g. "Cape Pale Dry", "Cape Full Cream" etc.).
A diverse range of non-fortified sweet wines are also made, including, Botrytis-affected Noble Late Harvest, Special Late Harvest and straw wines (wines made from grapes are laid out on straw mats and allowed to dry in the sun). Muscadel grapes are also used to make Vin de Constance. This "naturally sweet wine" is made from grapes that are allowed to ripen on the vines until they were almost like raisins and as sweet as honey. The late-harvested grapes are then carefully hand-selected.
In addition to still, sparkling, sweet and fortified wines, South Africa has a rich history of brandy making. Both the pot still and column still methods of distillation are used and, by law, all South African brandies must include at least 30% pot still distillates in their blend and must have been aged for a minimum of three years. 90% of the grapes used for brandy production are from the Colombard and Chenin Blanc varieties. French oak is typically used for maturation.
In addition to still wines, sparkling wines are made using different methods, including the traditional “Champagne method”. Although made using the same method as Champagne, the 1935 "Crayfish Agreement" with France means that South African producers cannot use the Champagne label and instead label their wines as Method Cap Classique (MCC). The grapes used in MCC production include Chenin Blanc and Sauvignon Blanc, as well as the traditional Champagne grapes Chardonnay, Pinot Noir and Pinor Meunier.
South Africa’s wine industry also has a long tradition of producing fortified wines, including Port and Sherry-style wines and fortified sweet wines made from Muscat Blanc à Petits Grains (known in South Africa as Muscat de Frontignan or simply Muscadel) and Muscat of Alexandria (Hanepoot in South Africa). Although Port and Sherry-style wines are made from the same grapes that are used to make Sherry in Spain and Port in Portugal, regulations mean that they are labelled differently. In the case of Port-style wines, the word “Cape” is used followed by an indication of the wine’s style (e.g. “Tawny”, “Ruby”, “Late Bottled Vintage” etc.). A similar labelling system is used for Sherry-style wines (e.g. "Cape Pale Dry", "Cape Full Cream" etc.).
A diverse range of non-fortified sweet wines are also made, including, Botrytis-affected Noble Late Harvest, Special Late Harvest and straw wines (wines made from grapes are laid out on straw mats and allowed to dry in the sun). Muscadel grapes are also used to make Vin de Constance. This "naturally sweet wine" is made from grapes that are allowed to ripen on the vines until they were almost like raisins and as sweet as honey. The late-harvested grapes are then carefully hand-selected.
In addition to still, sparkling, sweet and fortified wines, South Africa has a rich history of brandy making. Both the pot still and column still methods of distillation are used and, by law, all South African brandies must include at least 30% pot still distillates in their blend and must have been aged for a minimum of three years. 90% of the grapes used for brandy production are from the Colombard and Chenin Blanc varieties. French oak is typically used for maturation.
Italy’s second major red wine, Valpolicella, is produced in Veneto from Corvina grapes with other varieties such as Rondinella and Molinara included in the blend. Basic Valpolicella is light, fruity and best drunk young. Overproduction is still widespread in many of the vineyards situated on the hot, fertile Po plain; better vineyards are found in Valpolicella Classico DOC zone and in the Illasi valley. This is the home of Italy’s passito tradition and it is common for a portion of the grapes to be used to make the full-bodied intensely flavoured Amarone della Valpolicella. Bardolino is similar to Valpolicella, but is made from grapes grown between Verona and Lake Garda.
In Piedmont, where Nebbiolo grapes are used to make Barolo and Barbaresco wines, minimum aging requirements (including oak aging) are enshrined in law. Barolo wines must be aged for a minimum of three years before release, of which 18 months must be in oak. Barolo Riservas must be aged for a minimum of five years, although the minimum time in oak is the same. |
Historically, Barolo was aged for even longer but there is a trend towards shorter aging and traditional botte are gradually being replaced with barriques. Neighbouring Barbaresco DOCG produces Nebbiolo that once lacked the complexity of Barolo although such differences are said to be insignificant today.
Whereas Tuscany is predominantly a producer of red wines,
northern Italy is an important source of white wines, which include
mass-produced Pinot Grigio from
Trentino to Gavi, made from Cortese grapes in Piemonte, and Soave wines, produced from Garganega grapes in Veneto. Further south,
Italian white wines of note include Frascati,
which is made from Malvasia and Trebbiano grapes to the south of Rome.
Trebbiano-based wines are produced in several regions, including Abruzzo, Umbria
and Emilia-Romagnia.
In southern Italy, key red wines include Puglia’s Primitivo, Sicily’s Nero d’Avola and Taurasi (“Barolo of the south”), which is produced in Campania from Aglianico grapes. Taurasi must be aged for three years before release. In contrast to Nebbiolo, Aglianico is said to respond well to aging in new oak. White wines from southern Italy include Sicily's waxy whites made from Catarratto grapes and white wine blends made from international varieties such as Chardonnay and Sauvignon Blanc. |
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White wine blends made from grapes grown in warmer and sunnier Portuguese regions have a different character. For example, wines from the Alentejo region in south-east Portugal are typically higher in alcohol, fuller-bodied and richer in texture than those of the north. Arinto, Antão Vaz and Roupeiro make intense honeyed white wines with good levels of acidity lifted by the aromatic Arinto. Some more ambitious wines are fermented or aged in oak to provide extra depth and complexity.
Alentejo and the region of south-eastern Portugal have grown to become a major wine production region over the past two decades. Here is more common to find some wines made from international varieties such as Cabernet Sauvignon and Chardonnay, as well as local ones. The continental climate of cold winters and hot summers results in wines that are rich and powerful.
Alentejo and the region of south-eastern Portugal have grown to become a major wine production region over the past two decades. Here is more common to find some wines made from international varieties such as Cabernet Sauvignon and Chardonnay, as well as local ones. The continental climate of cold winters and hot summers results in wines that are rich and powerful.
Meanwhile, in Catalunya, a very wide range of wine styles are produced, including Garnacha-Cariñena blends in Priorat and Cava in Penedès. In recent years, Penedès has also seen the widespread planting by the influential Torres conglomerate of international grape varieties such as Chardonnay, Riesling, Cabernet Sauvignon and Pinor Noir.
With the exception of North West Spain, heat and lack of water are the biggest challenges for grape growers. These conditions put a heavy stress on vines, although the widespread use of irrigation helps to alleviate this.
Another important feature of Spanish winemaking is the process of aging wine, at least partially in oak barrels. Although American oak has traditionally been used in Spain, there is a growing tendency to use French oak. The method and length of the aging process is determined by legislation and is displayed on bottle labels by the terms such as Crianza, Reserva and Gran Reserva (see box below).
With the exception of North West Spain, heat and lack of water are the biggest challenges for grape growers. These conditions put a heavy stress on vines, although the widespread use of irrigation helps to alleviate this.
Another important feature of Spanish winemaking is the process of aging wine, at least partially in oak barrels. Although American oak has traditionally been used in Spain, there is a growing tendency to use French oak. The method and length of the aging process is determined by legislation and is displayed on bottle labels by the terms such as Crianza, Reserva and Gran Reserva (see box below).
Qualitätswein bestimmter Anbaugebiete (QbA) – these are quality wines made from grapes grown exclusively in one of 13 regions. The region must be shown on the label. Although QbA is an indication of quality, these wines are mostly inexpensive easy drinking wines. A process called “chaptalization” is widely used. This involves adding sugar to the unfermented grape juice to increase the final alcohol level (this doesn’t affect sweetness). QbA wine styles range from dry to semi-sweet.
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Further south still in the Mâconnais district, Chardonnays are produced in a full-bodied style and with softer, riper fruit characteristics (e.g. Mâcon-Villages and Pouilly-Fuissé).
Meanwhile, similar differences of style characterises Pinot Noirs from different parts of Burgundy. In the Côte de Nuits region, villages such as Gevrey-Chambertin and Nuits-Saint-Georges are internationally famous for producing full-bodied reds. In the Côte de Beaune district, lighter-bodied reds are made. Here the most important villages include Beaune and Pommard, as well as Meursault and Puligny-Montrachet. Further south in Beaujolais, wines are produced using a technique called “carbonic maceration”. This ensures that colours and fruit flavours are extracted from the Gamay grapes, with very little tannins being added to the wine. Gamay is used to make fragrant wines that are low in tannins and packed with raspberry and cherry flavours. Villages famous for the production of high-quality Beaujolais (Gamay) include Fleurie and Brouilly (see pic). |
Rhône Valley Wines
The northern Rhône is most associated with powerful red wines made from Syrah. These are deeply coloured wines with high levels of tannin and black fruit flavours. Famous wine-producing districts include tiny Hermitage, which produces full-bodied red wines that age extremely well (the best wines can last for 50 years plus). Although only red wines are produced in the most northerly district of Côte-Rôtie (“roasted slope”), some co-fermentation is done with white Viognier grapes. This process involves extracting tannins from the Viognier grape skins. Up to 20% Viognier can be added to the final blend, resulting in wines that are deeply-coloured, full-bodied and spicy, and which have an aromatic and floral freshness from the Viognier.
Although only a small amount of white wine is produced in northern Rhône, its reputation has benefited from recent growth in the popularity of Viognier. The two other white grape varieties of the northern Rhône, Marsanne and Roussanne, are used both as blending partners and, in some places, in the production of standalone varietals. As blending partners, Marsanne adds richness and weight while Roussanne provides acidity and perfumed fruit characteristics.
In contrast to the northern Rhône, where wines are made from just one or two varieties, southern Rhône wines are often complex blends, with wines, in some cases, containing a dozen or more different grape varieties. The southern Rhône region is Châteauneuf-du-Pape country, as well as the home of GSM blends (not a mobile phone service but red wines containing a blend of Grenache, Syrah and Mourvèdre). With its bold spicy flavours, Grenache dominates most of the red wines of the southern Rhône. Other red grapes such as Syrah, Mourvèdre and Cinsaut, play an important supporting role to Grenache. The styles of the wines produced in this region vary from light to medium-bodied fresh, fruity wines with low tannins (styles typical of many Côte du Rhône blends) to full-bodied reds with high tannins and complex flavours. Although white wine production is less significant in scale, better winemaking techniques have improved the quality of these wines, the best of which are full-bodied and rich in texture.
Although only a small amount of white wine is produced in northern Rhône, its reputation has benefited from recent growth in the popularity of Viognier. The two other white grape varieties of the northern Rhône, Marsanne and Roussanne, are used both as blending partners and, in some places, in the production of standalone varietals. As blending partners, Marsanne adds richness and weight while Roussanne provides acidity and perfumed fruit characteristics.
In contrast to the northern Rhône, where wines are made from just one or two varieties, southern Rhône wines are often complex blends, with wines, in some cases, containing a dozen or more different grape varieties. The southern Rhône region is Châteauneuf-du-Pape country, as well as the home of GSM blends (not a mobile phone service but red wines containing a blend of Grenache, Syrah and Mourvèdre). With its bold spicy flavours, Grenache dominates most of the red wines of the southern Rhône. Other red grapes such as Syrah, Mourvèdre and Cinsaut, play an important supporting role to Grenache. The styles of the wines produced in this region vary from light to medium-bodied fresh, fruity wines with low tannins (styles typical of many Côte du Rhône blends) to full-bodied reds with high tannins and complex flavours. Although white wine production is less significant in scale, better winemaking techniques have improved the quality of these wines, the best of which are full-bodied and rich in texture.
The largest of the Rhône valley classification districts, Châteauneuf-du-Pape, produces wines that can be made from a blend of up to 13 different grape varieties. As elsewhere in the southern Rhône, Grenache dominates, and it is possible to have successful Châteauneufs that are made 100% from Grenache. Although red wines dominate production, small quantities of white Châteauneuf are also produced. Both red and white Châteauneufs can include a blend of two or more of the following red and white grape varieties: Bourboulenc, Cinsaut, Clairette, Counoise, Grenache, Mourvèdre, Muscardin, Picardan, Piquepoul, Roussanne, Syrah, Terret and Vaccarèse.
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