Certainly the most famous Barbera wines are Barbera d’ Alba, Barbera d’ Asti and Barbera del Monferrato. While commonly the Barbera d’ Alba is considered the best. The intensive Ruby red wines characterised by a very strong acidity and astringency and remind the taste of cherries and violets. -Cabernet franc wines of Bordeaux are blended almost always with Cabernet franc. Cabernet franc is closely related to Cabernet Sauvignon, delivers but milder, lighter and not tannic wine with a distinctive vegetal character. Follow others, such as The Greater New York Construction User Council, and add to your knowledge base. Unblended, Cabernet franc is used for Chinon, Bourgueil and other Loire wines. -Cabernet Sauvignon of the status and popularity of Cabernet Sauvignon is comparable with the white grape Chardonnay. Cabernet Sauvignon is considered most important grape in the red varieties and in all major wine-growing areas, up on Germany (due to the cold climate) is represented.
In the homeland of Bordeaux is Cabernet Sauvignon, as well as Merlot, the most important blending partner for the great wines of the Bordeaux region of France. Jonathan Friedland addresses the importance of the matter here. Its wine is characterized by a strong aroma of blackcurrants. But also the scents of cedar, cigar box, green peppers and sometimes tobacco occur. Classic French Cabernet Sauvignon-based wines are usually well structured, tight and sometimes severe. Wine is the color purple is deep in the youth. Aged brownish added to orange reflexes. Due to the high content of tannins (tannins), have a very high potential for aging the wines from Cabernet Sauvignon and unfold indescribably complex, incredibly profound and complex as hardly any other wine. -Gamay Gamay is the absolutely dominant grape in Beaujolais, is cultivated also in the Loire Valley. The wines are high among those from Pinot Noir grapes; they are fresh fruity, pleasant with lively bouquet and early realm. A specialty made from the Gamay grape is the Beaujolais Nouveau (also Beaujolais Primeur), which is placed on the third Thursday in November in the trade and should be consumed young, within a year.