Wine 101: A Guide to the Most Popular Grapes

For a lot of people, the warm weather means hanging out on the patio, going to parties, and for some, consuming copious amounts of alcohol. Aside from the health benefits, wine is seen as a classy drink and sales show that wine is quickly gaining ground over the popularity of beer in North America.

I took an introduction to wine course a few years ago and had a great time learning about different grapes, food pairing, and of course tasting the different wines. (Has anyone ever thought about how disgusting it is to spit out your wine after you’ve swirled it in your mouth into a communal spit bucket?)

There were a few pretentious people in the class—one student claimed a certain red wine tasted like her “grandmother’s spice cupboard”—but for the most part, the wine enthusiasts were just excited to learn and taste.

Here is a quick introduction to what I learned in my wine course to the seven main grape varieties broken down into white and black (red) grapes.

WHITE GRAPES

Chardonnay (Shard-on-ay)
Chardonnay is one of the most popular white grapes. Its dry wines can be sparkling or still and can range from full-bodied wines with buttery overtones to light fresh apple flavours. While this grape originated in France, it is now grown all over the world.

Try it with: fish or chicken.

Sauvignon Blanc (Sew-vin-yon-Blonk)
This grape produces wine that is typically described as fresh and “green” (think fresh green grass, apples, pears, and melons). This light to medium bodied wine has a refreshing acidity. Popular regions that grow Sauvignon Blanc include New Zealand, France, and California.

Try it with: seafood, chicken, or salad.

Riesling (Reez-ling)
Known for its good aromatic and acidity levels, Riesling is the traditional grape of Germany. Riesling can run the whole gamut from bone dry to decadently sweet. Its flavours can range from fresh apples to dried apricot.

Try it with: a dry Riesling pairs nicely with pork, fish, and chicken.

BLACK (RED) GRAPES

Cabernet Sauvignon (Cab-ur-ney-Sew-vin-yon)
This popular grape provides a strong blackcurrant flavour and is often blended with Merlot and sometimes with Shiraz. Cabernet Sauvignon is grown around the world in places such as Australia, France, Chile, and California. Let your bottle of Cab mature before enjoying.

Try it with: red meat.

Merlot (Mer-low)
If you find Cabernet Sauvignon a bit strong for your liking, Merlot is a softer, fruitier alternative and is great for “new” red wine drinkers. In terms of flavours, think plums and berries with nice acidity. Merlot is often used to make Bordeaux and is grown in Chile, the US, and Australia.

Try it with: almost anything such as red meat, chicken, vegetable soup, and chocolate soufflé.

Pinot Noir (Pee-no-N-wa)
Pinot Noir has a lighter colour and flavour than Cabernet Sauvignon and often tastes like summer fruits such as cherries and raspberries and develops a vegetal aroma as it ages. This is one of the most difficult grapes to grow; this grape variety is commonly grown in New Zealand. Pinot Noir is used in red Burgundy and occasionally in Champagne.

Try it with: chicken, lamb, or grilled salmon.

Syrah/Shiraz (Seer-ah/Sheer-az)
Syrah and Shiraz are two different names for the same grape variety. Syrah produces rich wine with strong black fruit flavours and peppery overtones. It grows well in France’s Rhone Valley, Australia, and California.

Try it with: red meat.

Cheers!

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