Cabernet Franc
Cabernet Franc is kind of like the chill cousin of Cabernet Sauvignon—lighter, fresher, and not as punchy. It usually has red fruit flavours like raspberry and strawberry, sometimes with a bit of green pepper or dried herbs.
It’s got medium acidity and a bit of a leaner body, so it feels less heavy than bigger reds. You’ll find it mostly in blends (think Bordeaux), but it also shines on its own, especially in the Loire Valley in France.
Cabernet Franc is easy to like if you want something lively but not overwhelming. Great with food, easy to drink.
Petit Verdot
Petit Verdot is a red grape that’s usually a team player, not a solo act. It brings dark fruit flavours—think blackberry and plum—plus a good hit of spice. Expect bold tannins and plenty of colour, so wines made with it are deep and full-bodied.
Acidity is moderate to high, which keeps everything tasting fresh rather than flat. Most often, winemakers use Petit Verdot in blends (especially in Bordeaux) to add punch and structure, but you’ll sometimes find solid single-varietal bottles too.
Bottom line: if you like big, rich reds with a bit of bite, keep an eye out for Petit Verdot or blends that include it.
Merlot
Merlot is an easy-going red grape that makes soft, juicy wines. Think of flavours like black plum, cherry, and a little bit of chocolate. The acidity is moderate—so it isn’t too sharp or tangy—and the body is medium to full, meaning it feels fairly smooth and round in your mouth.
Most Merlot wines aren’t too heavy and don’t dry out your mouth much (not very tannic). It’s great with food but also easy to drink on its own. You’ll find Merlot in blends (like Bordeaux) or bottled solo all over the world. If you want a red that’s not too bold and not too light, Merlot sits right in the middle.
Cabernet Sauvignon
Cabernet Sauvignon is a big deal for a reason. Expect bold flavours, mostly blackcurrant and plum, sometimes a hint of green pepper or mint. It’s full-bodied, meaning it feels heavy in your mouth, with medium to high acidity that keeps things fresh.
This grape makes dry, powerful reds that can taste a bit tannic (that mouth-drying feeling), especially when young. You'll find it in famous wines from Bordeaux and California, and it’s great with steak or anything rich and meaty.
In short: if you like strong, punchy reds with a bit of grip, Cabernet Sauvignon is for you.
