Red Wines

While certain grape varieties are associated with particular countries or regions (for example Sangiovese with central Italy, Tempranillo with Spain, Malbec with Argentina, Carmenère with Chile, the home-grown Pinotage with South Africa, Zinfandel with California), it is the varieties best known for making top French wine - Cabernet Sauvignon and Merlot, Syrah (Shiraz), Pinot Noir, and, to a lesser extent, Grenache and Mourvèdre - which have been widely planted all over the new world.

A word about ripeness, alcohol levels and climate change. Red wines, even more than white, are becoming more alcoholic. This is as a result of a number of different factors working together. First, consumers now seek riper wines - wines made from grapes which are picked properly ripe, with higher sugar levels which, once fermented out, become higher alcohol levels. (My theory as to why riper wines are so much more popular is related to us having become accustomed to higher sugar levels in a modern diet). Better management of the vines (in particular the "canopy" of the leaves) and more sophisticated weather forecasting has enabled growers to ripen their grapes better and pick at the right moment.

And on top of that is climate change. Thirty years ago reds from Bordeaux used to be bottled at 12-12.5%; since the hot 2009 vintage most examples show 13-14.5%, and some wines actually contain over 15% of alcohol.