Varietals Found in the Okanagan

NOBLE WHITE GRAPES

CHARDONNAY:

A grape grown all around the world and considered by some the darling of white wine – the Burgundy region of France is it’s spiritual home. It has no particular characteristics of it’s own, therefore it takes well to many different styles of winemaking; one style is barrel aged and/or fermented in oak barrels, which makes a dry, full, buttery, creamy and rich wine. When made in stainless steel, as in Chablis, the wine is pure, crisp fresh. Either way the dominant fruit characteristics are that of tree fruits: ripe apples, peaches and sometimes pear. Chardonnay is the most planted Okanagan white wine.

GEWURZTRAMINER:

Famous from the Alsace region of France, not Germany even though the name means “spicy blend’ in German. It can be made dry or sweet, is naturally high in alcohol and low in acid. It is one of the most beautiful aromatic grapes around, famous for its floral, tropical and sometimes lychee aromas and a spicy finish. Cooler climates tend to produce lighter, fruitier and less ‘bitter’ versions.

PINOT BLANC:

A natural mutation of Pinot Gris, the grape that BC is making famous. There is not much difference between it and Chardonnay except that it’s fruit qualities can usually be considered softer. It is called Weissburgunder in Germany, where it is quite popular.

PINOT GRIS:

Again famous in the Okanagan and Europe, plus Oregon. A pretty looking pink/gray grape leads to wines with high alcohol, soft acid and fresh flavours…with gentle, subtle aromas. The Italian version is Pinot Grigio, usually harvested slightly under ripe, showing more green fruit notes and more acidity in the wine.

RIESLING:

The underrated white star of Germany, a grape with naturally high acidity to counterbalance it’s high residual sugars; it can found in any oak-free style from bone-dry to Icewine sweet and is grown beautifully in Canada. Riesling could claim to be the finest white for its ability to delicately transmit the characters of the vineyard into the wine, ie aromas of minerals, steel, flowers and honeyed fruit.

SAUVIGNON BLANC:

On it’s own famous from France’s Loire Valley and blended with Semillon in Bordeaux. It is also successfully grown in New Zealand and South Africa, relatively new to Canada. A fussy grape to grow, it is ‘wild’ and refreshing, known for high acids and aromas of grass, gooseberry, citrus and tropical fruit.

NOBLE RED GRAPES

PINOT NOIR:

A thin skinned grape, low in tannin and high in acidity; its very delicacy makes it walk the thin line of success. Over ripeness kills the acid structure and the wine will be ‘jammy’, too cool and it is herbaceous and green, but just right and you have lots of perfumed cherry/berry aromas, mingled with earth and subtle oak to give a silky texture to die for. It is most famous from Burgundy ($$) and grown all over, well in Oregon, New Zealand and the Okanagan.

MERLOT:

A thicker-skinned grape, making wines that are higher in alcohol, lower in acid and tannins and therefore more approachable earlier than a Cabernet. It also matures before Cab and likes colder climates. It is known for smooth blueberry, plum and blackberry characteristics, which are complemented by new oak. With age the aromas can take on exotic nuances of fruitcake, mushrooms and spice. Historically it is famous from Bordeaux’s right bank with the New World versions from California, Washington State, Chile and the Okanagan. It is the most planted Okanagan red grape.

SYRAH/SHIRAZ:

Very popular and increasingly grown all over the world, the only grape with 2 names referring simply to 2 different styles…the classic subdued, spicier, richer and more savory French Syrah (Hermitage) style or the ripe, ‘fruit-bomb’, softer style of Australian Shiraz.

CABERNET FRANC:

A paler, less tannic, less structured wine than Cabernet Sauvignon, the famous understudy in blends from Bordeaux and South West France or on its own in the Loire and Canada. Known for redcurrant and raspberry aromas and a mouth watering fresh palate.

CABERNET SAUVIGNON:

Apparently a relatively easy to grow grape, it is made around the globe and very successfully in warmer climates. The grapes are small and thick-skinned with an abundance of colour, acid and tannins; hence it used often in blends to give structure and intensity. It has almost signature aromas of blackcurrants and green pepper and in warmer climates Cassis and licorice; it also has incredible aging potential. Famous from the left bank of Bordeaux, California, Australia and Washington State.