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Red Wines

Barbera

This semi-classic grape is commonly grown in the Piedmont region and most of northern Italy. It was probably imported into the U.S. late in the 19th century. It usually produces an intense red wine with deep color, low tannins, and high acid and is used in California to provide "backbone" for so-called "jug" wines. Plantings in North America are mostly confined to the warm western coastal regions.

Brunello

The Sangiovese Grosso clone, Brunello, was isolated in the mid-19th century in Montclair, Tuscany. This variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. If you like a darker wine, we suggest you blend this with Petite Sirah or Syrah. Longer aging produces a much softer and smoother wine. This is a good choice as a reserve wine.

Cabernet Franc

Bordeaux wines commonly contain a blend of both Cabernet varietals wines as well as Merlot, a practice increasingly being followed in California and elsewhere. Wine from these grapes can be fermented to many varietal styles, drunk young or aged, and has a deep purple color and herbaceous aroma when young. As with Cabernet Sauvignon, growth in North America is mainly confined to the cooler coastal regions — the U.S. Northeast and the Pacific Northwest — which prove to have the most hospitable climates. New Zealand is also proving a potential good home for grapes of this varietal.

Cabernet Sauvignon

A "noble" grape famous as one of the main varieties, along with Merlot, Cabernet Franc, and others used to create the magnificent French Bordeaux region of blended red wines. This varietal grape produces a dry red wine. Aromas and flavors include: black-currant, blackberry, and mint (etc).

Merlot

This classic grape is widely grown in the Bordeaux region of France and elsewhere. The red wine bears a resemblance to Cabernet Sauvignon wine, with which it is sometimes blended, but is usually not so intense, with softer tannins.

Petite Sirah

These grapes produce dark red, tannic wines in the warmer regions of California, used mainly as backbone for Central Valley "jug" wines. In the cooler northern regions, where many very old vines still exist, it is often made into a robust, balanced red wine of considerable popularity.

Pinot Noir

The premier grape "cépage" of the Burgundy region of France, producing a red wine that is lighter in color than the Bordeaux reds (such as the Cabernets or Merlot). Cherished aromas and flavors often detected in varietal wines include cherry, mint, raspberry, truffles, and the ubiquitous gamey odor in new wines often referred to as "animalé" by the French winemaker.

Ruby Cabernet

This red-wine grape cross originates from a Carignan and Cabernet Sauvignon parentage. It is bred for use in the hot San Joaquin Valley region of California and produces a dry, deep red, fruity table wine that is perfect for meals with red meat.

Sangiovese

This wine is used to produce Chianti and other Tuscan red wines. It produces medium-bodied reds with rich cherry or plum like flavors and aromas. The California grape has been lighter in color and harder to make. We suggest blending Sangiovese with Zinfandel or Cabernet.

Syrah

A grape variety associated with the Rhone Valley region of France, makes full-bodied tannin red wine. You can make it straight or use it in a blend.

Old Vine Zinfandel

The grapes come from fifty-year-old vines grown in California and are used to produce robust red wine as well as very popular "blush wines" called "white Zinfandel". Zinfandel is noted for the fruit-laden, berry-like aroma and prickly taste characteristics in its red version and pleasant strawberry reminders when made into a "blush" wine.

Learn to Make Wine Yourself

Whether you’re blending a Zinfandel and Sangiovese or pairing a Ruby Cabernet with your steak dinner, knowing the red wines, where they come from, and how they are made is important when making your own wine at Make Wine With Us.

To reserve a time to come tour and taste our wine, please call us at 201-876-9463 today!