A Unique Wine Bar & Wine Shop in Downtown Itasca, Illinois

The Crusher 2010

Peter Lehmann Shiraz Barossa 2009   


Red Wines

The many, many hues of red wine are derived from an assortment of grape varietals ranging from grapes that are reddish, deep purple, and even blue. It is the grape skins that are responsible for a red wine’s distinctive color. The skins are in contact with the grape’s juice during the fermentation process, allowing the dispersion of both color and tannins. The individual wine’s particular red hue depends on the grape type used in the process and the length of time the skin’s pigmentation is in contact with juice.


The wine that is produced varies not only upon the type of grape but factors such as the country and region in which the grapes are grown, how the climate, temperature, precipitation, and soil conditions affect the grapes during their growing season, and how each individual winemaker treats the grapes once they are harvested.

In Europe, the majority of red wine grapes are grown in the Beaujolais. Bordeaux, Bourgognes, Loire, and Rhone regions of France, as well as in Italy and Spain. Red wine grapes are also grown in Argentina, Australia, Chile, and South Africa. 

In the United States, red wine grapes are grown primarily in California, New York, Oregon, and Washington.


Most types of red wine grapes produce a more complex wine than white wine grapes. This is because red wine grapes stay on the vine longer due to their longer growing seasons in warmer climates and because the skins of red wine grapes remain in contact with their juice. 


Most Common Red Wine Varietals


Barbera (bar-BEHR-uh)

Grown most successfully in Italy's Piedmont region, Barbera is quite acidic with full body and light tannins. It is commonly used as a blending wine.


Brunello (broo-NEHL-oh)

Brunello is an offshoot of the Sangiovese grape. It is notable because it is the only grape permitted for Brunello di Montalcino, a rare, expensive, fruity and bold Tuscan red wine.


Cabernet Franc (cab-er-NAY FRANK)

Cabernet Franc is more often blended with other grapes than bottled by itself. Cabernet Franc is light to medium bodied and sometimes made into a wine called Chinon. It is most impressively grown in France’s Loire Valley, although it is usually overshadowed by the more popular Cabernet Sauvignon. Cabernet Franc is also grown in California and New York, and is gaining popularity in other regions.


Cabernet Sauvignon (cab-er-NAY SO-vin-yon)

Cabernet Sauvignon can be found in many wine regions. In the Bordeaux region of France, it is considered the noblest grape of all and is the grape that makes fine Bordeaux wines.


Dolcetto (dole-CHET-to)

Dolcetto is a grape grown almost exclusively in the Piedmont region of Italy. It produces fruity wines with aromas and flavors of licorice and almonds.


Gamay (ga-MAY)

Gamay grapes produce the wines from the Beaujolais region of France. Two “Gamay” wines are produced in California, but their quality does not come close to their French cousins. With its lower alcohol content, Gamay is meant to be drunk soon after it is bottled. It is fresh, light and fruity.


Grenache (greh-NAHSH)

Grenache is grown in Spain and California, but most notably in the southern Rhone valley of France. It is a very drinkable wine and in the past has been used in several red and rose jug wines in California. However, Grenache is gaining popularity as a fine standalone grape in many areas.

Malbec (MAHL-beck)

Malbec is now the grape of Argentina where it thrives in their hot, dry summers. Once important in Bordeaux and the Loire Valley, it is one of the types of red wine grapes losing popularity there. Its acidity can vary and it is frequently blended with other Bordeaux varieties.


Merlot (mur-LO)

Merlot has become very popular in the last 10 years. It is one of the more drinkable types of red wine with its low acidity and mellow softness. Merlot is grown widely in many wine regions and can be blended, particularly with Cabernet, or stand alone. Merlot has rich flavors of blackberry, plum and cherry.


Nebbiolo (NEH-bee-oh-low)

Nebbiolo is a red wine grape from Piedmont, Italy and produces many of Italy’s finest red wines. Nebbiolo tends to be light and quite dry with high acidity, so it does well with considerable aging.


Petit Sirah (pey-TEET sih-RAH)

Petit Sirah, also known as the Durif grape, is not related to Syrah. It was first developed in the 1870s in France's Rhône region, the result of a cross between Syrah and Peloursin grapes. California, Australia, France, and Israel are primary growing regions.


Pinot Noir (PEE-no NWA)

Pinot Noir results in an exceptional wine with great complexity when conditions are correct. It is grown in the Burgundy region of France, in Oregon and in the cooler regions of California. Many California-grown Pinot Noir grapes are used for rose style champagnes. It has light to moderate body with deliciously varied aromas and flavors.


Sangiovese (san-geeo-VEHS-eh)

The signature red wine grape of the Tuscany and Chianti regions, Sangiovese has been produced with little success outside of Italy. A good Sangiovese can be beautiful and complex, with varied aromas and flavors. It is frequently blended with Cabernet.


Syrah or Shiraz (sih-RAH or shih-RAHZ)

Known as Shiraz in Australia and South Africa and as Syrah in California and France, this wine has low to moderate acidity making it very drinkable. Shiraz/Syrah exhibits wonderful flavors of spice and fruit. Many think the French version is more acidic, therefore better to accompany food than the Australian version.


Tempranillo (temp-rah-NEE-yo)

Grown originally in the Rioja region of Spain, Tempranillo is a full bodied red and is often blended with Grenache.


Zinfandel (ZIHM-fan-dell)

Zinfandel wine is most always grown in California, where unlike other red wine grapes, it thrives in the heat and sunshine. It has low to moderate acidity and medium to full body with jammy, spicy flavors. Zinfandel is often blended with other grapes but not named on the bottle.