Wine Odyssey Wine Varietal Dictionary
By Do you know your Albarino from your Tempranillo?
Find out about the more unusual varieties of the facinating range of wines available, what sets them apart and which you might like to try.
WHITES
Albarino
This Spanish grape varietal has only recently been investigated in Australia & found in fact to be a grape called savignin (not to be confused with sauvignon blanc), native to the Jura region of France. It shows plenty of citrus flavours - lemon & grapefruit in particular with hints of almond. Very refreshing acidity.
Arneis
A rare white Italian wine grape variety originating from Piedmont, Italy with naturally low acidity producing a wine with a subtle almond flavours and light to medium bodied. It has a tendency to get over ripe so needs to be picked early to give its best where it produces highly perfumed wines with aromas of almonds, apricots, and pears.
Try this wine: 2007 First Drop Arneis
Chardonnay
Wherever Chardonnay is grown, it can produce a reliable, early ripening crop of relatively neutral-flavoured silky textured wine. It requires winemakers to do something to it to enhance its appeal, unlike riesling where purity of fruit is its appeal and protection the aim. Oak gives chardonnay an extra depth and character, influencing the palate from front to back by increasing texture and flavour.
Try this wine: 2006 Panorama Chardonnay
Frizzante
A sparkling white, pink or red sweetie, such as lambrusco, moscato d’Asti or good old Asti spumante — are generally fermented in tanks for a short period of time to allow a pretty low alcohol level of 5 to 6 per cent, compared to 13 per cent with other sparkling wines. The combination of lightly fruity flavours, low alcohol and the light fizz gives a sweet and tingling sensation.
Gewürztraminer
Has an amazing range of aromas and flavours: floral, spicy, lime, scented rose petal and fresh green apple blossom meets passionfruit, add a dash of lychee and lavender and you have the range of this exotic grape. A variety that smells sweet and fruity yet is most often dry like a riesling or semillon.
Try this wine: 2005 Craigow Gewurztraminer
Marsanne
On its own it can be the ‘dumpy librarian’ of white wines and in its home in the Rhöne Valley it takes third place in blends behind Viognier and Roussanne. But it has a long history in Australia and there are some success stories. It produces deeply colored wines that are rich and nutty, with hints of spice and pear. As Marsanne ages, the wine take on an even darker color and the flavors can become more complex and concentrated with an oily, honeyed texture. Aromas of nuts and quince can also develop.
Try this wine: 2006 Torbreck Rousanne-Marsanne
Muscadelle
Is a confused and confusing name, has nothing to do with Muscat and wines made from it used to be called Tokay until recently. In Rutherglen Muscadelle is picked ripe and very sweet where it achieves a level of greatness aged in a cask aged sweet fortified when blended over several years. Absolute fabulous to taste, honey sweet richly flavoured and textured
Try this wine: Chambers Rosewood Muscadelle
Muscat (also known as Moscato)
Floral, perfumed, scented, aromatic, spicy, all roses and blossom. It is also a great traveller making a huge range of styles from the lightly fizzy low alcohol, peachy fresh, zippy acidity balanced with sweetness in sparkling Moscato. One of Australia’s greatest sweet wines is Muscat strengthened with spirit, aged for years and blended carefully to produce the world’s greatest examples.
Try this wine: Pennyweight Muscat
Pinot Blanc
A white grape that is relatively neutral and easily overlooked as dull. It’s not a good traveller and while Chardonnay like it is generally not as complex or flavorful as Chardonnay. The joy lies in its almost neutral appley aroma, faint minerals and herbs fruit character with a gentle texture and fresh medium bodied character.
Pinot Gris
Named for its grey skin, Pinot Gris in French and Pinot Grigio in Italian. Even in one bunch of grapes it will range from rose pink to grey/blue. Because of its low acid content this grape retains its soft, fleshy texture in cool climates which means in Australia (with its warm and cold regions) there are two distinctively different styles. Firstly, there is a zippy, vibrant style with lemon freshness and crisp acidity – mostly called Pinot Grigio – which contrasts the richer type with greater body and texture – mostly called Pinot Gris. In both styles, there is often an attractive mineral element that adds complexity.
Try this wine: 2008 Galli Estate Pinot Grigio
Riesling
At its best when young showing off its floral, lime and apple blossom liveliness and crisp acidity. With screw caps you will often find at four years it shows a pleasing fatness and great wines will age for ten years if you can wait. Riesling accompanies any foods that have an inherent sweetness in them such as seafood or ripe vegetable salads.
Try this wine: 2007 Brian Barry Riesling
Riesling: Off dry
Dry riesling is fermented until the sugars have dissolved. With 'off dry' the fermentation process is halted so the wine retains some fruit sweetness & is very textural - more Germanic in style.
Riesling: Botrytis
The riesling grape is infected (either naturally or artificially) by a fungus which reduces the moisture content thereby concentrating the sugar. This makes the wine sweet yet still the delicate riesling features are intact- lime & blossom.
Try this wine: 2007 Josef Chromy Botrytis Riesling
Riesling: Iced
Where the grapes have been frozen (either naturally or artificially) which causes a more concentrated very sweet wine. The characteristics are refreshing sweetness balanced by high acidity. The grapes are free of botrytis so the flavour is very 'clean'.
Try this wine: 2007 Frogmore Creek Iced Riesling
Riesling: Aged
Riesling is best drunk young (within 12 months of release) - at 5 years or 10years of age. Outside of these times, the wines appear to go into a hole & appear dull & lifeless. At optimum drinking times, (5 & 10 year old) riesling takes on honeyed & slight butterscotch flavours while retaining the delicate lime & blossom characteristics.
Try this wine: 2005 Craigow Riesling
Sauvignon Blanc
Herbaceous, meaning it has traces of salad greens and green capsicum smells and taste. Driven by methoxypyrazine (MOP) this pungent green flavour at low levels can deliver rhubarb and gooseberry flavours. With riper picking it’s almost tropical with hints of blackcurrant leaf but always crisp and refreshing to taste. It is the runaway wine success story of the last five years.
Try this wine: 2008 Ten Minutes by Tractor Sauvignon Blanc
Semillon
A big-berried thin-skinned grape. Early picking and bottling quickly works beautifully showing its low alcohol lemon-edged acidity and citrus flavours in youth. It ages marvelously showing smooth honeyed, toasty flavours and gaining remarkable richness of texture.
Try this wine: 2007 Lamont's Semillon
Semillon and Sauvignon Blanc blends
Semillon can be a more austere flavoured wine yet when blended with Sauvignon Blanc can provides stunning examples, giving yellow to pink grapefruit or lemongrass flavours in the best of them. The wonderful acid of Sauvignon Blanc in these blends adds a certain herbal raciness and freshness, while the Semillon gives length to the flavour, it’s a blend made in heaven.
Try this wine: 2008 Clonakilla Sem Sauv Blanc
Semillon: Botrytis
Botrytis Semillon is a wonderfully sweet wine with fruit flavours, followed by crisp acidity. The Botrytis fungus which creates the sweet taste of the wine is known as the “Nobel Rot” (Botrytis Cinerea), which affects the semillon grapes and drains the fluid from them, leaving behind sweetness, fruit acidity and minerals.
Try this wine: 2006 Keith Tulloch Botrytis Semillon
Sherry: Fino
A fabulous history, sophisticated styles but declining sales make for one of the wine world’s tragedies. Fino Sherry is a lightly fortified white wine with an alcohol content of 15 to 18 per cent that has been subject to additional ageing. Fino sherry is a great aperitif and an admirable substitute for sparkling wine with a dry and nutty twist to the finish.
Sherry: Amontillado
Amontillado sherry is an aged version of fino showing more complex nutty flavours and alcohol. The aging happens through oxidation which occurs after the protective veil of flor yeast has fallen away. This oxidation allows the wine to grow further in richness heavier, more dramatic which emphasizes a walnut character to the taste—the almond and cashew recede. Not really for the beginning of a meal.
Try this wine: Pennyweight Amontillado
Sherry: Pedro Ximenez
is a grape variety from Jerez in Spain traditionally dried in the hot spanish sun and used to make sherry and other fortified wines. This sherry is usually rich, sweet and dark in nature, with a strong taste of raisins and molasses.
Verdelho
A delicate wine that is great for an aperitif or an al fresco lunch. It’s a highly sensitive a variety with lots of tipping points – one day there are no fungi to be seen, the next it’s gone powdery all over. One day it’s not ripe and the next it’s overripe. Verdelho is not a tractable grape – actually, it can be a prat of a variety.
Try this wine: 2008 Glenguin Verdelho
Viognier
A white grape with an almost ‘Southern Comfort’, heady apricot, peach-stone fragrance to its rich aroma. A very mouthfilling variety it carries significant tannin, which is unusual for a white variety. The real beauty of this grape is how well it dresses up shiraz. It is shiraz’s new hairdo and perfume; the beautiful woman on the arm of the old man.
Try this wine: 2007 Tim Smith Viognier
REDS
Barbera
A late-ripening, high-acid Italian that holds on to its acid in warmer climes, and makes juicy red, softly textured wines that are easy to drink and can be pretty good. It can be quite like shiraz, but without the sweetness – and with a big slash of acidity to finish off. Also found in abundant quantities in the high hills of northern Italy, Barbera d’Asti and Barbera d’Alba.
Try this wine: 2005 Witchmount Estate Barbera
Cabernet Sauvignon
Vines produce small berries with thick skins, and seeds that contribute mouth puckering tannin. It thrives on a combination of warm days and cool night air, which means it is often found in proximity to the coast. Too hot and the body and flavour is lost, replaced with a rich dry red wine of modest varietal personality.
Try this wine: 2003 Stoney Vineyard Cabernet Sauvignon
Cabernet Franc
Is often a lighter version of sauvignon, earthy and faster maturing and often with quite an aromatic lighter touch. Famous in the Loire Valley for great range and appeal and also blended in Bordeaux.
Try this wine: 2003 Garlands Cabernet Franc
Cabernet Sauvignon and Merlot blends
A very common style in Western Australia. Flavour-wise the classic blackcurrant flavours of cabernet, contrast perfectly with the plummy fruit of merlot. Texture-wise, cabernet gives the merlot extra length and structure and merlot gives the cabernet a soft fruity middle palate; making them great partners.
Try this wine: 2006 Airlie Bank Vineyard Cab Sauv-Merlot
Gamay
Typically light bodied and fruity. Most wines are meant for immediate consumption and are typically made using carbonic maceration which gives the wines tropical flavors and aromas - reminiscent of pear drops. In the Mornington Peninsular and at Beechworth it produces wines with a bright cherries and berry fruit and pinot noiresque structure.
Grenache
The fat fella of grape varieties deriving strength from the hot and arid climates it enjoys growing in. Rich, softly tannic, warm and often too alcoholic it generally needs blending. Grenache with Shiraz is a good mix. Chubby Checker in thongs meets the Big Guy in a suit. Another good mix is Grenache with Mataro (also called Mourvedre) and is often seen in a blend called GSM = Grenache, Shiraz, Mourvedre.
Try this wine: 2006 SC Pannell Grenache
Malbec
The world is only just starting to understand Malbec. Its low acid, lush fruitiness and spice notes blend well with cabernet and it enlivens merlot making for some exciting memories. Our best examples from Western Australia have shown that it can achieve powerful aromas and poised raspberry savouriness. Generally blended it gives juiciness to the more austere Cabernet Sauvignon.
Try this wine: 2006 Lamont's Malbec
Merlot
The most difficult variety to grow, and make. Texture is important with merlot – it should be supple with nice silky tannins and long. Merlot often end up as wines that have front or finish; it’s unusual to have a merlot that flows from front to back palate and for this reason it sits well as a component in blending.
Try this wine: 2006 Protero Vineyard Merlot
Mourvedre
Mataro, or Monastrell, it is all the same thing. These can be brutish
tannic wines high in alcohol, with gamey or earthy red fruit flavours and very solid tannins. There are some very old plantings in the Barossa Valley which produce arguably the finest examples outside Spain. Often found with Shiraz and Grenache where it provides tannic strength and length to the finish.
Try this wine: 2006 Magpie Mourvedre
Nebbiolo
Native to northern Italy. When the wine is young it really can give the taster an attack of the killer tannins and acidity (without the warning of a deep dark colour) but these do soften over ageing to give wine of distinct character. Well made Nebbiolo shows a generous range of aromas and the taste is dry but not sandpapery in its effect. Nebbiolo aromas and flavours are fennel, mushroom, perfumed tar and truffles, roses, raspberry and savoury.
Try this wine: 2007 Fermoy Estate Nebbiolo
Petit Verdot
Alate ripening member of the cabernet sauvignon family with more of everything – tannin, acid, colour and flavour – yet still resembling cabernet sauvignon.
It can be incredibly perfumed, having aromas of blueberry and violet. Sometimes it has an attractive herbaceous and spice element, giving the variety added complexity.
Its robustness in hot climates allows Petit Verdot to produce intense powerful wines with fresh fruit with tight tannins and great personality.
Try this wine: 2006 Optimiste Petit Verdot
Pinot Noir
The world’s most subtle and nuanced grape. It doesn’t carry a lot of tannin, which means that it is unlikely to taste thick in the mouth. It has sensuousness from its velvety textured tannins and its perfume with a range of lovely smells – raspberry, cherry, plum; and something like incense – hints of cinnamon and finely polished antique furniture.
Try this wine: 2005 Indigo Pinot Noir
Port
Made from red grapes, while sherry is made from white. There are three classes of port—Ruby, Tawny and Vintage. Ruby port is very bright red with strong, fruity aromas, mildly tannic with no oak. If you leave ruby in a barrel it will start to turn into tawny. We use the term ‘rancio’ to describe the coffee, chocolate colour and flavours.
Try this wine: Currency Creek Tawny Port
Sangiovese
Australia’s oldest planting of Sangiovese is in Mudgee where it offers a slender suppleness compared to local Shiraz. At its best, it has a nice cherry spice aroma, a mouthfilling character with some earthy tones and plum flavours to finish. Interesting examples in Australia come from McLaren Vale, Orange and Mudgee.
Try this wine: 2007 Mayfield Icely Rd Vineyard Sangiovese
Shiraz
Our star grape. We make world class Shiraz across Australia thanks to our long experience in growing it to give voice to its spice and berry flavoured potency. Like everything it is prone to change; from being sweet fruited, full bodied with silky tannins and subtle oak to the new bright berry fruit, flicked with cracked pepper amidst the ruby jewels.
Try this wine: 2006 Songlines Estate Shiraz
Tempranillo
Spanish varieties such as Tempranillo, from Rioja, tend to be medium bodied with low acid and low tannins and a spicy edge. They show red fruit characters cherry, raspberry and fresh strawberry and a touch of spice when young often similar on the nose and in the mouth, their medium tannins may have slightly savoury flavour turn quite gamey and roast meat like with age.
Try this wine: 2007 Glandore Tempranillo
Zinfandel
Not many grapes have two common names. Primativo in Italy is Zinfandel in the United States and most of the New World wine regions. It can be drunk as a rose around 10% alcohol or picked latter and made in a full bodied red. From a start in Margaret River (blackberry and leafy) and McLaren Vale (juicy fruit and spice), it has moved to the Barossa, Mudgee and Adelaide Hills.
Try this wine: 2005 Kangarilla Road Zinfandel
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