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Red Wine Grape Varieties and Wines




This grape from Greece makes wine called Nemea, rich and dense with dark fruit aromas with spicy and earth overtones.  Also known as St. George.  Sometimes this wine lacks acidity; ages well.

 This grape variety makes the great, rich, full-bodied, and intense wines from Taurasi and Aglianico del Vulture from the south of Italy.  It also makes good red wines in Greece.

 The name means big bitter one and is made in the Valpolicella region near Verona.  The grapes are mainly Corvina, with Rondinella and Molinara, and sometimes Negrara. The grapes for this wine are put onto bamboo shelving or mats and left to dry in cool drying lofts for three to four months.  This causes the grapes to shrivel, concentrating the sugar and their flavors.  Many Amarones are then aged for 5 years or more. Amarone can be intense, powerful, and syrupy with a port-like concentration.  It is a dry wine but is packed with deep ripe berry flavors, mocha and earthy tones as well. The alcohol content is also similar to port usually averaging around 15%.


The wine made from Barbera grapes is Piedmont’s most juicy, straightforwardly, delicious wine.  The grapes are mostly from the towns of Alba and Asti.  The wine is deeply colored, often tinged with purple. Barbera has a soft, felt-like texture, with mouth-filling plums, licorice, cherry and figs.  Because Barbera is naturally high in acid the wines have a vibrancy and zip that make them great with any food.

  • Michele Chiarlo Barbera d’Asti Les Ormes

See Nebbiolo grape.

See Nebbiolo grape.

Highly esteemed Austrian grape.  Makes hearty,spicy,earthy wine.  Known as Lemberger in US.  Grown in Washington State.

In Austria and Switzerland, this is the name for Pinot Noir.

Brunello di Montalcino
See Sangiovese grape.


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