Elegance and finesse: These wines usually contain small amounts of tannins

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The relatively low-tannin red wines of this northern Italian grape variety often have a particularly supple and fruity side. Another advantage of Barbera is its robust level of natural acidity, which provides sufficient freshness in wines, even on warmer wines. Barbera red wines generally have a dark color and smell intensely of sweet cherries and blackberries.

With a cultivated vineyard area of ​​over a thousand hectares, Gamay is the third most widely planted dark grape variety in Switzerland, after Pinot Noir and Merlot. Regardless of whether it comes from the cantons of Valais, Vaud or Geneva: Red wines from this grape variety usually contain not only small amounts of tannins, but also extremely silky tannins. Red fruit-based wines are enjoyable shortly after bottling. Most Gamay wines still come from the French Beaujolais wine region.

This superstar grape variety evokes magnificent red wines in many countries. Whether in Spain’s wine-growing region of Priorat, Châteauneuf-du-Pape in southern France, or the Italian holiday island of Sardinia, Grenache noir is universally popular. As with Barbera and Gamay, these red wines are low in tannins, so some wineries add grape varieties richer in tannins, such as Syrah. These wines are also predominantly red fruity and often show subtle notes of white pepper, licorice and dried spices.

By far the most widely planted dark grape variety in Switzerland is more popular than ever. Pinot noir means perfect elegance and sophistication. Soft and silky tannins belong to good Pinot noir, like the amine in the church. Meanwhile, about a third of Swiss Pinot noir vines grow in German-speaking Switzerland. Local Pinot noir tends to be red-fruity with floral undertones and some spice from aging in wooden barrels.

Source : Blick