Médoc's Grapes: Cabernet Sauvignon, Merlot, Petit Verdot

Cabernet Sauvignon

Cabernet Sauvignon is perhaps the most famous red grape. Its home is Bordeaux where it is was created as a cross between Cabernet Franc (red grape) and Sauvignon Blanc (white grape). Since then its popularity has spread and it is grown all around the world. It prefers warmer climates to ripen fully and even in Bordeaux some years it does not ripen. That is why Cabernet Franc is also used in Bordeaux blends as it ripens faster. What makes Cabernet so popular is not its bouquet, which can range from blackcurrants to cigar box, but its structure, typically having both tannins and acidity to create a smooth feeling in the mouth. The structure allows the blending with other grapes, perhaps the most famous pairing is Cabernet Sauvignon and Merlot where the Cabernet provides the structure and the Merlot gives the wine the soft, rounded feel in the mouth. Recently Cabernet has been mixed with Sangiovese (Chianti's grape) to create the SuperTuscans.

Merlot

Merlot makes luscious, smooth and fruity wines. In spite of this, it�s still perceived as one of the vine world�s great underdogs, most often being unfavourably compared to prized Cabernet Sauvignon, its more austere and frequent blending partner. Planted throughout South West France and much of the rest of the world, Merlot means �little blackbird� in Bordeaux patois, and was so-called because it was said that it�s the grape the blackbird guzzles first and that the bird�s colour resembles the grapes. It produces its most glorious wines in St-Emilion and Pomerol, on the right bank of the Gironde, including Bordeaux�s most expensive wine, Chateau Petrus. Chile's soft plum aromas are a favourite to many consumers. Merlot can adapt to a wide range of soils and microclimates, but it buds, flowers and ripens relatively early, so spring frosts are a danger. Its thin-skinned grapes are also liable to rot in wet vintages. However, Merlot�s lowish fruit tannins make it an excellent early-drinking wine.

Petit Verdot

The qualitatively excellent Petit Verdot is one of Bordeaux�s classic varieties and has been established in the Medoc probably longer than Cabernet Sauvignon. However, it is no longer planted in any great quantity due to the fact that it ripens so late that in poorer years it doesn't ripen at all. Its other problem is that it is an irregular cropper, which makes it expensive to produce. Having said that, when everything works well, this thick-skinned black grape can produce concentrated, deeply coloured, spicy and tannic wines that are capable of ageing. Such desirable characteristics have found admirers among some of the quality-conscious chateaux and, as a result, it is enjoying a small revival. Traditionally, it has been planted more in the southern Medoc than the north where the soils and, therefore, the wines are lighter and some Petit Verdot in the blend adds deep colour and richness. In recent years other countries, such as Australia, California, Spain and Chile, have been experimenting with Petit Verdot and even using it as a dominant variety. Typically, it can give the flavours of violets, earth, leather, smoke and cigar box, along with the spice, mineral and peppery tones and the mouth-gripping tannins. In France it goes by a few other names � Petit Verdau, Verdot Rouge and Carmelin - and in Chile it�s called just Verdot.