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The five historical Noble Grapes varieties for wine making

by Wine Lover
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There are hundreds of grape varieties developed the world over,  some of which are better for winemaking than others. Humans have been making and drinking wine for thousands of years and during this time have pinpointed the varieties that reliably produce the best wines. These grape varieties are alluded to as the five Noble Grapes or International Varieties. The five historical Noble Grapes incorporate Cabernet Sauvignon, Pinot Noir, Merlot, Chardonnay, and Sauvignon Blanc.

Cabernet Sauvignon – Cabernet Sauvignon is a full-bodied red wine whose flavour fluctuates extraordinarily with the atmosphere and soil conditions. Cabernet Sauvignon is matured in oak barrels, giving it a profound natural flavour. Cabernet Sauvignon has an unobtrusive flavour, yet the higher tannins and acidity make it keep going longer on the tongue. The higher tannin levels of Cabernet Sauvignon make it incredible for blending with heavier exquisite foods, like beef, rich cheeses, and mushroom sauces.

Pinot Noir – Pinot Noir grapes are small and hard to grow however produce an exceptionally sought after wine. Due to the numerous obstacles to growing this light-coloured grape, Pinot Noir is pricier than other red wines in its class. Pinot Noir is smooth, with low tannins and medium acidity. It is generally matured in oak barrels, giving it a deep, hearty flavour that balances well with its dark fruit flavours like cherry and blackberry. Since Pinot Noir is one of the lightest of the red wines, its pairings are almost interminable. Pinot Noir is regularly considered the “catch-all” red wine for food pairing.

Merlot – The approachable kinds of Merlot slung this wine into fame during the 1990s, however, overproduction led to its backlash as of late. Merlot is fruity and smooth, with noticeably low tannin levels, making it simple to drink in any event, for the novice. Merlot is normally matured in oak barrels, which lend natural flavours like mocha, tobacco, and vanilla.

Chardonnay – Chardonnay is a full-bodied white wine whose flavour varies extraordinarily with the developing conditions and maturing process. Chardonnays not aged in oak barrels tend to be light, crisp, and fruity, while oaked assortments take on a rich, buttery flavour. Chardonnay is the most widely developed white wine grape around the globe.

Sauvignon Blanc – Sauvignon Blanc is a dry white wine, with medium to high acidity. Like Chardonnay, Sauvignon Blanc can be either aged in oak barrels or unoaked. Oak-aged Sauvignon Blanc is full-bodied, complex, and rich, while unoaked assortments are light, zesty, and more fruit-forward.

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