Red - The Usual Suspects

The Usual Red Suspect’s Taste Profiles

Different grapes tend to have different flavor characteristics. Here are some common flavor profiles for different types of red wine.

Cabernet Sauvignon

The classic and king of grapes, Cabernet Sauvignon stands on its own or is blended with others. The standard mix of aromas and flavors include cassis, black cherry, plum, and spices. Don’t be surprised to find notes of mint, leather, tar, tobacco, cedar, and other vegetal flavors. Cabs have sturdy tannins, a full body, dark-purple color, and take well to aging in oak which transfers a woody oak or cedar impression along with variations on vanilla.

Pinot Noir

If Cab is the King, then Pinot Noir is the seductress; it’s softer with feminine allure. There are many styles of Pinot Noir ranging from fully-loaded and intense to one that is elegant and layered with finesse. In general, Pinot Noir is lighter-bodied and colored wine than Cabernet Sauvignon but is supple and silky. A good Pinot will fill your mouth with baked cherries and plums and then take off with earthy mushrooms, cedar, leather, chocolate, herbs, and cola. However, Pinot Noir can sometimes be as fickle as weather, and a bad version can turn funky and take on the essence of a gym locker.

Syrah

This rough and tumble wine exudes potency, exuberance, and depth. The inky dark red is full-bodied and flavorful, and its personalities vary depending on its geographical origin. Syrahs are wines that are full of dark berries, black cherries, smoke, bacon, nuts, jam, leather, tar, and spice. Syrahs are supple with smooth tannins and the good acidity that make it a flexible wine with many foods.

Merlot

This is a key grape that works solo or blends with Cabernet Sauvignon and Cabernet Franc in the typical Bordeaux blend. It shares many of the Cabernet Sauvignon attributes with blackberries, cassis, mocha, and leather, but it is softer and fleshier. This occurs as the Merlot grape ripens its tannins soften and round out. The result is a wine that is often referred to as, “lush” and “velvety.”