A few weeks ago, I suggested white wines for readers who wanted to try something new. Now it's time to give less-familiar red wines a turn.
We're all familiar with cabernet sauvignon, pinot noir, merlot and shiraz, but there are hundreds of other grape varieties begging for attention.
Nero d' Avola: This indigenous Italian variety has experienced a renaissance in Sicily. With dark berry flavors, the wine will appeal to malbec drinkers. Nero d'Avola is terrific partner for just about any pizza crust and topping combination.
Carmenere: One of the traditional red grapes of France, it has flourished in Chile. Confused with merlot originally, it has an interesting edge of spiciness that many merlots don't, and it is becoming quite popular.
Mourvedre/Monastrell: Traditionally grown in both France (Mourvedre) and Spain (Monastrell), this sun-loving variety produces tannic, spicy and complex wines.
Lambrusco: This fun, fizzy red is full of red berry and cherry flavors, with brisk acidity. There are a couple of styles; a sweeter commercial one, and a harder-to-find dry version. It is a terrific foil for rich Parmigano-Reggiano cheese or prosciutto.
Chambourcin: This is a French-American hybrid grape that has been planted in the Eastern U.S., as it does fairly well with our high-humidity summers. It can be made in either a dry or lightly sweet style. You'll see bottles of this in lots of tasting rooms in North Carolina wineries.
Touriga Nacional: From Portugal, this is one of the grape varieties used in the production of port, but producers are focusing intently these days on producing quality dry (not sweet) wines as well. Full-bodied with a fruity, almost smoky character, they are great with lamb or steak.
Tannat: This grape makes a tannic and deep-colored red in France, but it has been noticed in other places as well. Basque settlers introduced Tannat to Uruguay, and it's softer in style there than many French versions.
