A late ripening Bordeaux varietal, that is still grown to a small extent in the region with most plantings located in the Medoc (left bank). It's a useful grape for the vigneron capable of surviving rot brought on by humid conditions thanks to it thick skins. When ripe it can make concentrated, tannic wines worthy of extended maturation and can also contribute a spicy note as a blending agent with Cabernet Sauvignon. The grape can also be found occasionally, as a varietal wine in California and parts of Chile and Argentina.
California is one of the most diverse wine producing regions of the world. Although it has a history spanning over 200 years, it has experienced most of its growth in the last fifty years. The regions of Napa Valley and Sonoma County have become as renowned as France’s Bordeaux and Burgundy. While Cabernet Sauvignon, Pinot Noir, and Chardonnay are by far the most popular fine wine varieties, producers in the Golden State have also experimented with an unparalleled array of diverse varieties, including Zinfandel, Syrah, Nebbiolo, Sangiovese, and Tempranillo.
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Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.
