Quick Guide to Common Wine Varietals and Types

Showing a varietal on the label tells the consumer what to expect from the flavor of the wine. That’s why learning about basic varietals in important.

Wine labels in the U.S. often also give information on location like Mondavi “Napa Valley” Cabernet Sauvignon. This indicates that the Cabernet grapes in this wine were grown in the “Napa Valley” official wine region (Viticultural Area or appellation).

Wines are not required to carry varietal designations and cannot legally do so if the wine is a blend where no varietal is dominant (more than 75%). This is often the case. Then labels (in the U.S.) will often show the percentages of grapes used to make the blend.

Designations such as Chablis or Chianti indicate wines similar to the wines originally made in geographic regions indicated by those names. Chablis was originally a product of France and Chianti, a product of Italy. Such wines must include an appellation of origin to indicate the true place of origin.
Some wines are designated with distinctive names which are permissible only on specific wines from a particular place or region within the country of origin. For example, Pommard from Burgundy, France and Brunello di Montalcino, from Tuscany, Italy.

COMMON WINE TYPES

Albarino

Spanish white wine grape that makes crisp, refreshing, and light-bodied wines. With hints of lemon zest, grapefruit, and melon, with a bit of saline, it is a great food wine, pairing well with all types of seafood, especially shrimp paella.

Aligoté

White wine grape grown in Burgundy making medium-bodied, crisp, dry wines with spicy character. Aligoté is Burgundy’s “other” white grape, more rarely encountered than Chardonnay; yielding light, citrusy wines. It is also the traditional base ingredient for the Kir cocktail. Excellent for aperitifs, accompanying parslied sausage and cheese. Its 'yellow' version is capable of yielding age-worthy wines bearing comparison with Burgundy Chardonnay, most notably in AOC Bouzeron in the Cote Chalonnaise.

Alsatian Pinot Blanc

With its pale-yellow color, delicate bouquet of apple, pear, and white flowers, and a crisp, well-balanced palate, Alsatian Pinot Blanc offers a refreshing drinking experience. This versatile wine pairs well with seafood, salads, poultry, and soft cheese.

Alsatian Pinot Gris

Golden color, luscious aromas of stone fruits, honey, and spice. Full-bodied with a hint of sweetness, balanced acidity. Versatile pairing, from creamy dishes to Asian cuisine, or even small game like Pheasant, quail or Guinea Fowl. An expressive and indulgent white wine. Vinified as dry, semi-sweet and sweet with equal success. Can soar with age.

Alsatian Riesling

Pale gold color, vibrant citrus, green apple, and floral aromas with mineral notes. Crisp, dry, and well-structured on the palate, balanced acidity. Versatile food pairing, from seafood to spicy dishes.

Amarone

Amarone is a prestigious red wine originating from the Veneto region of Italy. Crafted from dried grapes, primarily Corvina, Rondinella, and Molinara, Amarone undergoes a unique appassimento process where the grapes are dried for several months before fermentation. This concentration of sugars and flavors results in a rich, full-bodied wine with intense aromas of dried fruits, dark cherry, plum, and chocolate, often complemented by notes of spice and tobacco. Amarone is celebrated for its velvety texture, complex flavors, and long aging potential.

Amontillado

Amontillado is a type of sherry known for its amber color and complex flavor profile. It undergoes a unique aging process that combines oxidative and biological aging. This results in a wine that is dry, nutty, and rich, with aromas of toasted almonds, caramel, and dried fruits. Amontillado offers a harmonious balance of acidity and smoothness, making it incredibly enjoyable to sip.

Arneis

A light-bodied dry wine from the Piedmont Region of Italy. Full of ripe white peach, green apple, raw almond and savory notes on the palate, Arneis often smells of vanilla and white flowers, making it a fantastic summer sipper, porch wine and in Piedmont, an excellent aperitif.

Assyrtiko

Assyrtiko is a white Greek wine grape indigenous to the island of Santorini. Assyrtiko is widely planted in the arid volcanic-ash-rich soil of Santorini and other Aegean islands, such as Paros. Fruity, but with high acidity, it is focused, flinty and refreshingly crisp. It pairs particularly well with shellfish, such as oysters or with mildly flavored fish.

Asti Spumante

Asti Spumante is a sparkling wine originating from the Asti region in Piedmont, Italy. It is crafted using the Moscato Bianco grape, known for its aromatic qualities. Asti Spumante showcases a straw-yellow color and a lively effervescence, with delicate and fragrant aromas of peach, apricot, and orange blossom. On the palate, it delights with its sweet, fruity flavors and a refreshing acidity that balances the sweetness.

Auslese

German white wine from Riesling grapes that are very ripe and thus high in residual fruit sugar. Riesiling has three designations for ripeness: Kabinett, Spatlese, and Auslese, which is left on the vine to fully ripen. Auslese is full-bodied, rich and ripe, making it a wonderful dessert accompaniment for a cheese plate.

Australian Shiraz

Black cherry, spice, pepper, tar and leather, with smooth tannins and a supple texture make this wine a growing favorite. With early drinking appeal, it also has the ability to age well to form more complex wines. When grown in France, it is a clean, dry wine and in Australia, it is extracted and lush.

Bandol Rosé

Bandol Rosé is a renowned rosé wine produced in the Bandol region of Provence, France. Made primarily from the Mourvèdre grape, it exhibits a beautiful pale pink or salmon color. Bandol Rosé captivates with its complex aromas of red berries, citrus, and delicate floral notes. On the palate, it offers a harmonious blend of freshness, richness, and minerality. Dry and medium-bodied, it showcases flavors of ripe strawberries, watermelon, and a hint of herbs.

Banyuls

Banyuls is a sweet, fortified wine originating from the Banyuls-sur-Mer region in southern France. Crafted from Grenache grapes, it showcases a deep, ruby color and a complex array of aromas including ripe red fruits, dates, dark chocolate, spices, and a hint of dried herbs. Banyuls is characterized by its luscious sweetness balanced by a pleasant acidity. It undergoes a process called mutage, where grape spirits are added to halt fermentation, resulting in a higher alcohol content. This technique preserves the wine's natural sweetness and enhances its rich flavors.
Available both as ruby (rimage) and oxydative (like tawny for Port). Excellent for the cellar.

Barbaresco

Barbaresco is a prestigious red wine produced in the Piedmont region of Italy. Made from the Nebbiolo grape, it exhibits a garnet color and enticing aromas of red berries, roses, violets, and spices. Barbaresco is known for its elegance, complexity, and structured tannins. It offers a harmonious balance of fruit, acidity, and earthy notes, showcasing flavors of cherry, plum, licorice, and truffle. With aging, it develops additional nuances and depth.

Barbera

Barbera is a versatile red wine grape variety primarily grown in the Piedmont region of Italy. It produces wines with a range of styles, from light and fruity to full-bodied and complex. Barbera wines typically exhibit a deep ruby color and aromas of red and black fruits, such as cherry, raspberry, and blackberry, along with hints of spices and herbs. With its high acidity, Barbera offers a refreshing and vibrant palate, complemented by moderate tannins.

Bardolino

Bardolino is a red wine produced in the Veneto region of Italy. Made primarily from the Corvina and Rondinella grape varieties, Bardolino is known for its light and easy-drinking style. It displays a bright ruby color and offers aromas of red cherries, berries, and delicate floral notes. The palate is lively and crisp, with flavors of fresh red fruits and a subtle herbal undertone.

Barolo

Barolo is a prestigious red wine produced in the Piedmont region of Italy. It is made from the Nebbiolo grape, known for its boldness and complexity. Barolo wines display a deep garnet color and aromas of roses, red fruits, tar, and spices. They possess robust tannins, high acidity, and remarkable aging potential. The palate showcases flavors of cherry, plum, licorice, and earthy undertones.

Beaujolais

Made predominantly from the Gamay grape, Beaujolais wines are known for their vibrant red color, fresh aromas of red berries, and floral notes. They offer a lively and approachable palate with flavors of cherry, raspberry, and sometimes a hint of banana. Beaujolais Nouveau, a young and vibrant style, is released just weeks after harvest. Other Beaujolais wines, in particular the Crus du Beaujolais, produced in ten recognized villages in the region's north, are more complex and age-worthy, with some bearing comparison to red Burgundy wines.

Blanc de Blancs

Champagne or white wine made from white grapes. In champagne, this is typically 100% chardonnay, but the designation “blanc de blancs” can refer to any white, such as Chenin Blanc, used in may sparkling wines made in areas of France outside Champagne.

Blanc de Noirs

White, blush wine, or Champagne made from dark grapes, generally Pinot Noir. These wines often exhibit notes of red fruit, citrus, and sometimes a subtle richness, making them a versatile and popular choice for celebrations and special occasions.

Blaufrankish

Rich black fruit is contrasted by peppery flavors and boisterous acidity in this food-friendly Austrian red. Blaufränkisch is a parent grape of both Gamay and Zweigelt.

Boal or Bual

Boal, also spelled as Bual, is a grape variety used in the production of Madeira wine, particularly in medium-sweet to sweet styles. Known for its versatility and ability to produce wines with a range of sweetness levels, Boal contributes to Madeira wines that boast rich, complex flavors. These wines often exhibit notes of caramel, nuts, dried fruits, and a balancing acidity, making them suitable for pairing with desserts or enjoying on their own.

Brachetto

A rare sweet red sparkling wine from Piedmont made from the Brachetto grape - wonderful pairing for sorbet in the summer or a barbeque brunch.

Brunello

This strain of Sangiovese, known as Sangiovese Grosso, is the only grape permitted for Brunello di Montalcino, the rare, costly Tuscan red. Luscious black and red fruits with chewy tannins. Elegant and refined, it blooms into a powerful wine when paired with food.

Cabernet Franc

Red wine grape used in Bordeaux for blending with Cabernet Sauvignon. It is an earlier-maturing red wine, due to its lower level of tannins. Light- to medium-bodied wine with more immediate fruit than Cabernet Sauvignon and some of the herbaceous aromas of bell pepper and thyme. Raspberry, violet, cassis and graphite as well as more tertiary notes like tobacco and underbrush, or truffle appearing with age are often present in the nobler expressions of this grape. Varietal wines, at least 75% Cabernet Franc, are made in the Loire Valley of France, Chile, and the USA, including California and New York State.

Cabernet Sauvignon

Currant, plum, black cherry, and spice, with notes of olive, vanilla mint, tobacco, toasty cedar, anise, pepper, and herbs. Full-bodied wines with great depth that improve with aging. Cabernet spends from 15 to 30 months aging in American and French oak barrels, which tend to soften the tannins, adding the toasty cedar and vanilla flavors. Usually the dominant varietal in blends of the left bank of Bordeaux (Medoc, Graves, Pessac-Leognan), present also in the New World, often as the sole varietal or in a blend (California-Napa Valley, Russian River Valley, Sonoma Valley, Paso Robles), Chile (Maipo Valley), as well as in old-world countries like Italy, where they are also often blended with other Bordeaux varietals like Merlot and Cabernet Franc.

California Pinot Noir

California Pinot Noir is known for its vibrant fruit flavors, such as cherry, raspberry, and plum. Earthy and floral notes, like mushroom, rose petal, and violet, can also be present. Oak aging may contribute hints of vanilla, spice, or toast.

Carignan

Known as Carignane in California, and Cirnano in Italy. Present most of all in southern France (Languedoc, Rhone, Provence) and Spain (Catalonia, Priorat) where it often is blended with Grenache, Syrah, Cinsault and /or Mourvedre. Sometimes present as sole varietal in certain wines. Less common than in decades past, as climatic considerations have rendered its traditional blending partners more viable. Often tannic and somewhat rustic, sought after for structure and body, and relative ease of care, though examples of great finesse can be found. Old vineyards are sought after for the intensity of their grapes. Featuring flavors of dried tobacco, cured meat, and dried cranberries, this wine is full of umami flavor and serves well as a red wine for Asian food, and for strong, red meats and large game.

Carmenere

Also known as Grande Vidure, once widely planted in Bordeaux. Now primarily associated with Chile. Carmenere, was imported to Chile in the 1850’s. Carmenere was once frequently mislabeled as Merlot. The herbaceous, peppercorn-like flavors in Carmenere are a great embellishment to roast meats (from chicken to beef) and savory cumin-spiced dishes. Carmenere is a wonderful alternative to Cabernet Sauvignon when served with grilled steak, especially if served with a Chimichurri sauce.

Carricante

Carricante is an ancient white wine grape variety from eastern Sicily, Italy. It is thought to have been growing on the volcanic slopes of Mt Etna for at least a thousand years. Carricante is the key grape behind white wines made under the Etna DOC title. It is required in all of the denomination’s white wines. Carricante can be blended with other grapes or made into a varietal wine with qualities of lime zest, yellow apple, apricot, mineral, smoke, saline and dried herbs.

Cava

Cava is a sparkling wine originating from Spain, produced mainly in the Catalonia region using traditional methods similar to those used in Champagne production. Made primarily from indigenous Spanish grape varieties such as Macabeo, Parellada, and Xarel·lo, Cava is known for its crisp acidity, refreshing citrus and apple flavors, and fine, persistent bubbles. It is a versatile and affordable alternative to Champagne, suitable for a variety of occasions from casual gatherings to formal celebrations.

Chablis

Chablis is a renowned white wine region located in the northern part of Burgundy, France, famous for its elegant and mineral-driven Chardonnay wines. Characterized by cool climate and limestone-rich soils, Chablis produces wines known for their purity, crisp acidity, and distinctive flinty or steely notes. Typically unoaked or lightly oaked, Chablis wines exhibit flavors of green apple, lemon, and sometimes a hint of sea breeze, making them a classic choice for lovers of vibrant, terroir-driven white wines.

Champagne

Champagne is a prestigious sparkling wine originating from the Champagne region in France. Made primarily from Chardonnay, Pinot Noir, and Pinot Meunier grapes, Champagne is celebrated for its finesse, complexity, and diverse flavor profile. Champagnes can range from burnt, carmely, full bodied fruit and yeast characters to light and citrusy, and everything in between. Then each of these wines can be altered in its amount of residual sweetness from a bone-chilling dryness to quite sweet. Bottle age will also alter the weight and character of each of these styles, making a more complex wine.

Chardonnay

Apple, pear, vanilla, fig, peach, pineapple, melon, citrus, lemon, grapefruit, honey, spice, butterscotch, butter and hazelnut are just some of the many flavors Chardonnay exhibits, depending on how it is vinified. Chardonnay takes well to oak aging and barrel fermentation. It is easy to manipulate with techniques such as sur lie aging and malolactic fermentation, both of which create a creamy, soft, lush wine. This is typical of California, but in France, most Chardonnays are not oaked, producing a crisp, focused, flinty wine with hints of lemon and green apple. Also, Chardonnay, which grows well in many different regions, is the star of Champagne, used in blends and as a varietal wine, Blanc de Blancs Champagne.

Châteauneuf-du-Pape

The most famous wines of the southern Rhône Valley are produced in and around the town of the same name (the summer residence of the popes during their exile to Avignon). The reds are rich, ripe, and heady, with full alcohol levels and chewy rustic flavors. Although 13 grape varieties are planted here, the principal varietal is Grenache, followed by Syrah, Cinsault and Mourvèdre (also Vaccarese, Counoise, Terret noir, Muscardin, Clairette, Piquepoul, Picardan, Rousanne, Bourboulenc are allowed in the blend). A notable exception is the appellation's most famous (and expensive) domain, Chateau Rayas, produced exclusively from grenache.
Excellent paired with lamb, choice cuts of beef, cooked in an herbal, aromatic way. Best appreciated after a decade or more of aging.

Chenin Blanc (off-dry)

Native of the Loire Valley in France where it is the basis of the famous whites: Vouvray, Anjou, Quarts de Chaume and Saumur. In other areas it is a very good blending grape. Sometimes called Steen in South Africa, Chenin is their most-planted grape. It is a pleasant wine, with melon, peach, spice and citrus. The great Loire wines, depending on the producer, can be dry and fresh to sweet. One of the great food wines of the world, it rivals Riesling for its versatility and White Burgundy for its ability to age well.

Chianti

From a blend of grapes, this savoury, light ruby-to-garnet-colored red may be called Chianti Riserva when aged three or more years. Typically, it is predominantly made from Sangiovese with portions of other lesser-known Tuscan indigenous varietals, such as Colorino and Canaiolo Nero, and sometimes even Merlot and Cabernet Sauvignon.

Chianti Classico

From a designated portion within the Chianti wine district, regulations are strict and most wines are almost 100% Sangiovese. To be labeled Chianti Classico, both vineyard and winery must be within the specified region.

Claret

Claret is a term historically used in England to refer to red Bordeaux wine, particularly those from the Médoc region. It typically denotes dry, medium to full-bodied wines made primarily from Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec grape varieties. Claret wines are renowned for their balance of fruitiness, structure, and age-worthiness, often showcasing flavors of blackcurrant, cedar, tobacco, and graphite, with a firm tannic backbone.

Colombard

Columbard, also known as Colombard, is a white grape variety primarily grown in the South of France, particularly in Gascony and Cognac regions. It is also cultivated in California and South Africa. Known for its high acidity and relatively neutral flavor profile, Columbard is often used in blends to provide crispness and freshness. In its youth, wines made from Columbard can exhibit notes of citrus, green apple, and tropical fruits. However, it is more commonly used in brandy production, where its high acidity and ability to produce high yields make it suitable for distillation. Overall, Columbard plays a significant role in contributing acidity and structure to both still and fortified wines, as well as being a key component in brandy production.

Constantia

Produced in the historic Constantia wine region near Cape Town, South Africa, this wine is renowned for its long viticultural history dating back to the late 17th century. Made from Muscat Blanc à Petits Grains and other grape varieties, these wines are characterized by their luscious sweetness, vibrant acidity, and complex flavors of honey, apricot, and citrus, often with subtle floral undertones.

Cortese (Gavi)

White wine grape grown in Piedmont and Lombardy. Best known for the wine, Gavi. The grape produces a light-bodied, crisp, well-balanced wine with notes of Meyer lemon, honeydew, and even seashell.

Corvina

Corvina is the most famous and best regarded red grape in the Veneto region of Italy. Corvina makes one of the most sought-after wines in Italy, Amarone. All of the Corvina in the world (except a few hectares in Argentina) is found in Veneto. Corvina has thick skins, which makes it suitable for drying (appassimento method).

Croatina

Croatina is a red wine grape primarily grown in northern Italy. Its name means "Croatian girl," and it is believed to have originated in Croatia. Croatina are mildew-resistant, high-yielding grapes typically used to make a fruity varietal wine meant to be drunk young or blended with other varieties like Barbera, Nebbiolo, or Merlot.

Dolcetto

From northwest Piedmont it produces soft, round, fruity wines, fragrant with licorice and almonds. It achieves its more complex, fuller-bodied style in the Dogliani DOCG.

Dry Riesling

Rieslings produced in this dry Crisp style will still possess an aromatic quality, but they are defined by their refreshing acidity. This makes them excellent food wines, especially with fish and seafood. At their best Rieslings are exhilarating and fully justify all the accolades they receive.

Eiswein

Eiswein, also known as Ice Wine, is a sweet dessert wine that is made from grapes that have been left on the vine until they freeze. The grapes are then pressed, and the frozen water is separated from the concentrated juice, resulting in a wine with high sugar content and intense flavors.

Etna Bianco (Carricante)

Etna Rosso

Etna Rosso is a distinctive red wine crafted on the slopes of Mount Etna, an active volcano in Sicily, Italy. Made primarily from the indigenous Nerello Mascalese grape variety, often blended with Nerello Cappuccio, Etna Rosso reflects the unique volcanic terroir of the region. These wines are prized for their elegant and complex character, typically exhibiting aromas of red berries, dried herbs, and volcanic minerality. Etna Rosso wines are known for their vibrant acidity, fine-grained tannins, and long aging potential, offering a harmonious balance between fruitiness, earthiness, and structure.

Fiano

Fiano produces structured whites that range from medium- to full-bodied and sport intense floral aromas. Their rich orchard fruit flavors are often accented with compelling, smoky mineral sensations, aromatic herb, hazelnuts, and crisp acidity.

Fino and Manzanilla Sherry

Fino and Manzanilla Sherry are two styles of fortified wine originating from the Andalusia region of southern Spain. Made from the Palomino grape variety and aged under a layer of flor yeast, these wines undergo a unique aging process known as the solera system. Fino Sherry typically comes from Jerez de la Frontera, while Manzanilla is produced exclusively in the coastal town of Sanlúcar de Barrameda. Both styles are pale, dry, and light-bodied, with delicate flavors of almonds, green apples, and a distinctive saline tang attributed to their coastal origins. Fino Sherry tends to have a slightly fuller body and nuttier character, while Manzanilla is renowned for its crispness and briny freshness, influenced by the maritime climate of Sanlúcar. These versatile and refreshing wines are best enjoyed chilled as an aperitif.

Frascati

An Italian fruity, golden white wine, may be dry to sweet. This wine has been produced in the countryside around Rome for almost two thousand years. The Romans referred to it as the Golden Wine both for its color and its value. It has become embedded in the cultural and economic traditions of the city. Frascati is often a blend of several indigenous varietals, including Malvasia, Bellone, Trebbiano, and Greco.

French Chardonnay

Apple, pear, vanilla, fig, peach, pineapple, melon, citrus, lemon, grapefruit, honey, spice, butterscotch, butter and hazelnut are just some of the many flavors Chardonnay exhibits, depending on how it is vinified. Chardonnay takes well to oak aging and barrel fermentation. It is easy to manipulate with techniques such as sur lie aging and malolactic fermentation, both of which create a creamy, soft, lush wine. This is typical of California, but in France, most Chardonnays are not aged in new oak, producing a crisp, focused, flinty wine with hints of lemon and green apple. Also, Chardonnay, which grows well in many different regions, is the star of Champagne, used in blends and as a varietal wine, Blanc de Blancs Champagne.

French Sauvignon Blanc

Emblematic white varietal in the central Loire region (Sancerre, Pouilly Fume, Menetou-Salon, Quincy, Reuilly, Coteaux du Giennois), best known for crisp, dry white wines exhibiting aromas of flint, dried herbs or grass, citrus. One of the most evocative seafood wines, great pairing with Salmon, goat cheeses and green-vegetable accompaniments.
Also present in Bordeaux, where it produces simple, dry white wines for aperitif, but also part of blends with Semillon in Pessac-Leognan and the Graves sub-region, contributing acidity to more powerful wines. Finally, also present as a minority grape in Sauternes, where it again adds acidity to Semillon-dominant sweet wines.

Furmint

Furmint is one of the most important Hungarian varieties famously used in Tokaji Aszú dessert wines, but also available as a dry wine in a similar style to Halbtrocken (off-dry) Riesling. With notes of Meyer Lemon, ginger, green apple, and smoke, Furmint pairs well with Asian and Mexican dishes, providing an interesting alternative to Sauvignon Blanc.

Gamay

Beaujolais makes its famous, fruity reds exclusively from one of the many Gamays available, the Gamay Noir à Jus Blanc. Low in alcohol and with good acidity, the wines are often drunk soon after bottling, but the cru wines of the region, such as Morgon, have greater longevity. Gamay grows in many regions of France, such as vin Savoie, where it is often blended with other indigenous grapes, such as Mondeuse or Poulsard, and the Côtes du Forez in the Loire Valley, where it makes a powerful, more full-bodied wine.

Garnacha

Garnacha, also known as Grenache in France, is a versatile red grape variety widely planted in wine regions around the world. Originating from Spain, where it thrives in hot, arid climates, Garnacha is known for producing wines with bold fruit flavors, low to medium acidity, and relatively high alcohol content. These wines often exhibit notes of ripe red berries, cherry, and sometimes spicy or earthy undertones.

Gattinara

Gattinara is a red wine made from the Nebbiolo grape variety in the Piedmont region of northern Italy. Gattinara wines are known for their structure, complexity, and age-worthiness. They typically exhibit flavors of cherry, raspberry, spice, and earthy undertones.

Gewurztraminer

A distinctive floral bouquet with spicy, fruity flavors, particularly Lychee nut, are hallmarks of this medium-sweet wine. Grown mainly in the Alsace region of France, as well as Germany, and also in California, Eastern Europe, Australia, and New Zealand. This wine shines with Asian food and cheese, especially those made from sheep’s milk.

Grenache

Used mainly for blending and the making of Rosé wines in California, while in France it is blended to make Chateauneuf-du-Pape, and other wines in the Rhone valley and Languedoc. Most prevalent in the wines of Spain, it is one of the most widely grown grape in the world. It produces a fruity, spicy, medium-bodied wine with soft tannins. It is a wonderful, generally less-expensive alternative to Pinot Noir.

Grenache Noir

Grenache Noir is a variety of Spanish origin (“Garnacha Tinta”). Grenache Noir's typical varietal aroma is sweet black cherry. In addition to this sweet, luscious note, there are hints of dry fig, tobacco, mocha and white pepper. It is generally low in acid, and possesses a pleasant smoothness. Wines made with Grenache Noir are very full bodied.

Jacquere (Apremont)

Jacquère is a white grape variety primarily grown in the Savoie region of France, particularly in the subregions of Apremont and Abymes. Known for its high acidity and crispness, Jacquère produces light-bodied, aromatic wines with delicate flavors of green apple, citrus, and white flowers. These wines are typically enjoyed young and fresh, offering a refreshing and easy-drinking experience. Jacquère is often used to make dry still wines, as well as sparkling wines known as "Vin de Savoie."

Lambrusco

Hailing from the Emilia-Romagna region of Italy, Lambrusco is a family of red grapes that are commonly used to make a sparkling red wine of the same name. It is one of the oldest wines made in Italy, dating back to the Bronze Age. It can be vinified dry or sweet and is a great food pairing wine that shines with antipasto and charcuterie.

Late Harvest Sauvignon Blanc

This delicious dessert wine offers scents of honeycomb and toasted walnuts with notes of dried apricot, baking spices and acacia flower. On the palate, its flavor begins with gingersnap followed by warm butterscotch and butter pecan ice cream flavors. This honeyed wine is complex and showcases a thread of acidity to keep it balanced and lively.

Lugana (Turbiana)

Lugana is a white wine made from the Turbiana grape variety, grown primarily on the southern shores of Lake Garda in Northern Italy. Renowned for its crisp acidity, vibrant citrus flavors, and distinctive minerality, Lugana wines reflect the unique terroir of the region's clay and limestone soils. Typically dry and unoaked, Lugana is celebrated for its refreshing character and versatility.

Marsala

Marsala is a fortified wine that comes from the town of Marsala in Sicily, Italy. It is typically made from the Grillo, Inzolia, and Catarratto grape varieties and aged in oak barrels, giving it a deep amber color and nutty, caramelized flavor.

Marsanne

A full-bodied, moderately intense wine with spice, pear and citrus notes. Popular in the Rhône and Australia (especially Victoria) which has some of the world’s oldest vineyards. California’s “Rhône-Rangers” (vintners who first planted Rhone varietals in California) have had considerable success with this variety.

Mead

Mead is an ancient alcoholic beverage made by fermenting honey with water, often flavored with various fruits, spices, grains, or hops. Known as the "nectar of the gods," mead has a rich history dating back thousands of years across many cultures, including the Vikings and ancient Greeks. It can range from sweet to dry and still to sparkling, depending on the ingredients and fermentation process used. Mead is prized for its complex flavors, ranging from floral and fruity to spicy and earthy.

Meritage blend

Meritage blend wines are crafted in the United States using Bordeaux grape varieties. To qualify as a meritage, the wine must blend two or more Bordeaux grape varieties, with no single variety exceeding 90%. The term "Meritage" (pronounced like "heritage") is a portmanteau of "merit" and "heritage," highlighting the winemaker's skill and the heritage of Bordeaux-style blending techniques. These wines offer a unique expression of the terroir and winemaking artistry, often showcasing a harmonious balance of fruit, structure, and complexity. Meritage blends can vary widely in style, from bold and robust to elegant and refined, but they consistently exemplify the finest qualities of their respective vineyards, earning recognition as some of America's most esteemed and sought-after wines.

Merlot

Herbs, green olive, cherry and chocolate dominate the nose and palate. Merlot is softer and medium in weight with fewer tannins than Cabernet and is ready to drink sooner. Takes well to oak aging. It is frequently used as a blending wine with Cabernet to soften the blend. Merlot began as a blending grape in French Bordeaux wines but reached great popularity in California and Washington state. It fell out of favor for a while with the release of the movie, “Sideways,” but is back again. The best examples retain good acidity along with a velvety smooth texture and a great versatility as a food wine.

Montepulciano

Montepulciano grows throughout Italy, with concentrations along the Adriatic coast in the Abruzzo and Marche regions in central Italy, and in Puglia and Molise in southern Italy. A medium to full-bodied wine, with good color and structure. Known for its quality and value. Montepulciano is a classic, Italian wine grape and one of the most wide widely planted grapes in the country. Montepulciano makes the famous wine Montepulciano d’Abruzzo, the rustic, medium-bodied, fruity red wine of central Italy, with a taste of red plum, blackberries, and baking spice.

Moscato

Moscato is a popular white wine known for its light, sweet, and fruity characteristics, originating from the Muscat family of grapes. Often made in a slightly sparkling style, Moscato wines typically exhibit aromas and flavors of ripe peaches, apricots, and orange blossoms, with a refreshing acidity that balances the sweetness. This versatile wine is enjoyed as a dessert wine or served chilled as a refreshing aperitif.

Mourvedre

Mourvèdre, also known as Monastrell in Spain, is a red grape variety known for producing full-bodied and deeply colored wines with bold flavors and robust tannins. Originating from the Mediterranean region, particularly in Spain and France, Mourvèdre wines often exhibit notes of dark fruits like blackberry and plum, along with earthy undertones, spice, and hints of leather. Mourvèdre is commonly used as a blending grape, adding depth and complexity to blends such as those found in Southern Rhône wines, but it also shines as a single varietal wine, particularly in regions like Bandol in Provence, where it produces powerful and age-worthy wines.

Müller-Thurgau

Widely cultivated in Germany, Austria, and parts of Italy, Müller-Thurgau produces aromatic wines known for their floral and fruity aromas, often reminiscent of elderflower, peach, and citrus. These wines are typically light-bodied, with crisp acidity and a refreshing character, making them approachable and easy to enjoy. Its versatility produces a range of wine styles, from dry and off-dry to sparkling and sweet.

Muscat

Also known as Muscat Blanc and Muscat Canelli. With dominant spice and floral notes, it can also be used for blending. A versatile grape that can turn into anything from Asti Spumante and Muscat de Canelli to a dry wine like Muscat d’Alsace or the bone-dry French Muscadet.

Nebbiolo

The great grape of Northern Italy, which excels in Barolo and Barbaresco, making powerful, ageable wines. Nebbiolo wines are often distinctively perfumed with an aroma described as "tar and roses,” along with a moderate body; strong, tannic backbone; and high, fresh acidity.

Oregon Pinot Noir

Oregon Pinot Noir is renowned for its elegant and complex character, showcasing the unique terroir of Oregon's Willamette Valley. Produced from the delicate Pinot Noir grape, these wines typically display vibrant red fruit flavors such as cherry and raspberry, along with earthy undertones and a hint of spice. Oregon Pinot Noir wines are prized for their silky texture, lively acidity, and impressive aging potential.

Petit Verdot

Petit Verdot is a full-bodied red wine that is often used as a blending grape in Bordeaux blends, generally at no more than 10-15% of the blend. Especially tannic and powerful, Petit Verdot is used to strengthen blends. However, it can also be found as a single varietal wine, particularly from regions such as Spain, Australia, and California.

Petite Sirah

Plum and blackberry flavors mark this deep, ruby colored wine. Usually full-bodied with chewy tannins. Used in France and California as a blending wine. Not related to the Syrah of France. Petite Sirah is actually the same as the Durif grape variety of France, which is the result of a crossing between Syrah and a local grape variety called Peloursin. The grape shines in the Central Coast of California, where it is often blended with Zinfandel to make a powerful, full-bodied, structured wine.

Picpoul Blanc

Picpoul Blanc, a white wine grape variety primarily grown in the Languedoc region of southern France, is renowned for producing wines with high acidity and vibrant freshness. Known as the "lip-stinger" due to its zesty character, these wines typically exhibit flavors of green apple, citrus, and sometimes a hint of salinity.

Pinot Blanc

Similar flavor and texture to Chardonnay, it is used in Champagne, Burgundy, Alsace, Germany, Italy and California and can make excellent wines. It can be intense, and complex, with ripe pear, spice, citrus and honey notes.

Pinot Grigio/Pinot Gris

Pinot Grigio, also known as Pinot Gris in France, is a popular white wine grape variety known for its crisp acidity and refreshing character. Originating from France, it is now widely cultivated around the world, particularly in Italy. Pinot Grigio wines typically exhibit delicate flavors of citrus, pear, and green apple, often with hints of floral and mineral notes. With its light body and easy-drinking style, Pinot Grigio is a versatile choice for a variety of occasions.

Pinot Meunier

Pinot Meunier, also known as Meunier or Swartzriesling, is grown in the Champagne region of France, and is blended with Pinot Noir and Chardonnay to add fruit flavors and body to Champagne. Although some vintners produce a champagne predominantly from Pinot Meunier, such as Egly-Ouriet, rarely is Pinot Meunier produced as a single-varietal wine. That said, the Pinot Meunier characteristics highlight the champagne’s pale golden or ruby color and high acidity, exhibiting aromas of fresh berries, citrus, stone fruits and almonds, with a hint of smoke.

Pinot Noir

This is the great, noble black grape of Burgundy. Difficult to grow but at its best, it is more smooth and lush than Cabernet Sauvignon with less tannin. Ripe or baked cherry fruit flavors with undertones of sour cherry, kirsch, summer berries and cloves. It appears most often as a 100% varietal wine, in Burgundy, Oregon (especially in the Willamette Valley) and California, as well as Chile, Argentina, New Zealand and beyond. As a blending grape, it is widely used in the making of Champagne and sparkling wines.

Pinotage

A cross between Pinot Noir and Cinsault. Grown in South Africa. Fermented at higher temperatures and aged in new oak for finesse, producing a wine with wonderful berry flavors with a distinctive note of smoke. It is vinified from medium to full-bodied and makes a remarkable pairing with cheese, especially sheep’s milk.

Port

Fortified wine from the Douro region of Portugal. Styles include: Late Bottle (LB), Tawny, Ruby, Aged, and Vintage. Mostly sweet and red, but well-aged tawny port takes on a rich caramel color and taste, making it a versatile dessert and after-dinner wine.

Prosecco

Prosecco is a white wine from Italy, usually sparkling or semi-sparkling, made from Glera grapes and sometimes other permitted varieties. It has a light body, high acidity, and fruity flavors of apple, peach, pear, melon, and honeysuckle. It is named after a village in the province of Trieste. The best examples are from the region of Valdobbiadenne in Piedmont.

Retsina

Retsina is a dry white wine made primarily from Savatiano or Roditis grapes, mixed with small amounts of Aleppo pine resin during fermentation. This process results in a wine which typically tastes of apple and peach with a full mouthfeel and hefty aroma of pine. Dating back to ancient Greece, it is an acquired taste. Flavors of apricot and tropical fruit with floral aromas are characteristics of this uniquely Greek wine, which can be vinified from dry to sweet. Pairs beautifully with Greek classics, such as Spanikopita, Saganaki, and Horta.

Rosé

Sometimes called blush. Any light pink wine, dry to sweet, made by removing the skins of red grapes early in the fermentation process or by mixing red and white.

Roussane

Roussanne is a white wine grape variety that is most commonly grown in the Rhône wine region of France. It is also grown in other parts of France, as well as in California, Australia, and other wine regions around the world. Roussanne wines are known for their complex aromas and flavors, which can include notes of honey, apricot, pear, and white flowers. They typically have medium to full body and a rich, creamy texture.

Sangiovese

Known for its supple texture, medium to full-bodied spice flavors and fruit flavor of raspberry, cherry and anise. Sangiovese is used in many fine Italian wines including Chianti. Sangiovese Grosso is a clone specific to the making of the fine wine, Brunello di Montalcino.

Sauternes

Sauternes is a sweet white wine from the Sauternais region in France. It has a rich, honeyed flavor with notes of apricot, peach, orange rind and spice and is known for its high levels of residual sugar. It is recommended to age Sauternes for over a decade to soften the headiness of the sugar and allow tertiary, spicy notes to reach fruition.

Sauvignon Blanc

Grassy & herbaceous flavors and aromas mark this light and medium-bodied wine, sometimes with hints of gooseberry and black currant. In California it is often labeled Fume Blanc. New Zealand produces some of the finest Sauvignon Blancs in a markedly fruity style. The French style is notably drier, with notes of grass, hay, wet stone, and fresh herbs.

Sémillon

The foundation of Sauternes, and many of the dry whites of Graves and Pessac-Léognan. It can make a wonderful sweet late-harvest wine, with complex fig, pear, tobacco and honey notes. As a blending wine it adds body, flavor and texture to Sauvignon Blanc.

Sherry

Fortified wine from the Jerez de la Frontera district in southern Spain. Palomino is the main grape variety, with Pedro Ximénez used for the sweeter, heavier wines. Drier Sherries are best served chilled; the medium-sweet to sweet are best at room temperature. Ranging from dry to very sweet, the styles are: Manzanilla, Fino, Amontillado, Oloroso, Pale Cream, Cream, Palo, and Pedro Ximénez.

Shiraz/Syrah

Black cherry, spice, pepper, tar and leather, with smooth tannins and a supple texture make this wine a growing favorite. With early drinking appeal it also has the ability to age well to form more complex wines. Grown widely in France, where it is a clean, dry wine and in Australia, where it is extracted and lush, and also in South Africa, where it is often blended with Cabernet Sauvignon.

Soave

Soave is a white wine from the Veneto region of Italy that is made from the Garganega grape variety. It is known for its light and crisp flavors, with notes of green apple, lemon, and almond. Soave is a versatile wine that pairs well with a variety of dishes, particularly those with light and fresh flavors.

Tokay Aszu

Tokay Aszu wine, also known as Tokaji, is a sweet dessert wine that originates from Hungary. It is made from a blend of grapes, including Furmint and Hárslevelű, and is known for its intense sweetness and complexity. Flavors include honey, apricot, orange peel, and exotic spices.

Traminer

Traminer, also known as Gewürztraminer, is a highly aromatic white grape variety originating from the Alsace region of France. Renowned for its intense floral and spice-driven aromas, Traminer wines often exhibit notes of rose petals, lychee, ginger, and exotic spices. With its full-bodied and richly textured profile, Gewürztraminer is celebrated for its ability to produce wines ranging from dry to sweet, each expressing its unique terroir and winemaking style. It is produced in various regions around the world, including Germany, France, Italy, and the United States.

Trebbiano

Trebbiano is a widely planted white grape variety found primarily in Italy and France, known for its high acidity and neutral flavor profile. Often used as a blending grape in both still and sparkling wines, Trebbiano contributes freshness and crispness to blends while allowing other varieties to shine. It produces wines with subtle citrus and floral notes, making them suitable for easy-drinking styles as well as for distillation into brandy or as a base for vermouth.

Ugni Blanc

Ugni Blanc, also known as Trebbiano in Italy, is a white grape variety widely cultivated in France, particularly in the Cognac and Armagnac regions, as well as in Italy and other parts of the world. Known for its high acidity and relatively neutral flavor profile, Ugni Blanc is primarily used in the production of brandy, where it serves as the principal grape variety due to its ability to retain acidity and produce high yields. In addition to its role in brandy production, Ugni Blanc is also used to make crisp and light-bodied white wines, often featuring citrus and floral notes, although it is less common in this role compared to its use in distillation.

Uva Rara

Uva Rara is an intriguing red grape variety primarily found in the Lombardy and Piedmont regions of northern Italy. Known for its role as a blending grape, Uva Rara adds a distinctive softness and aromatic complexity to wines, often complementing the more robust Nebbiolo and Croatina grapes in blends. The wines produced from Uva Rara typically feature delicate flavors of red berries, such as cherry and raspberry, along with subtle floral and spicy notes. With moderate acidity and gentle tannins, Uva Rara contributes to the smooth texture and balanced profile of the wines it enhances.

Valpolicella

A light, semidry red from Italy’s Veneto Region, typically drunk young. The region’s most famous wine, Amarone della Valpolicella, partially dries grapes to increase concentration in a process called appasimento. Corvina is the darling grape of the Valpo blend and known for its flavors of cherries and chocolate.

Verdicchio

Italian white that produces a pale, light-bodied to medium-bodied, crisp wine. The Castelli de Jesi area produces most of the Marche regions Verdicchio, but more rich, full wines come from the Matellica region. It is very versatile and makes a great aperitif and is often known as the “antipasto wine” since it pairs so well with Italy’s famous first course.

Vernaccia

Vernaccia is an ancient white grape variety most renowned for Vernaccia di San Gimignano, a distinguished wine from Tuscany, Italy. This wine is celebrated for its bright acidity, floral and citrus notes, and a subtle hint of almond on the finish. Vernaccia di San Gimignano holds the honor of being Italy's first wine to receive DOC status in 1966 and later DOCG status in 1993. It pairs exceptionally well with seafood, light pasta dishes, and vegetable-based cuisine.

Viognier

Viognier is an aromatic white grape variety originating from the Rhône Valley in France, known for producing wines with intense floral aromas and rich, exotic fruit flavors. Often described as perfumed and lush, Viognier wines typically exhibit notes of white flowers, apricot, peach, and tropical fruits, with hints of spice and honey. While historically limited to the Rhône Valley, Viognier is now cultivated in various wine regions around the world, including California, Australia, and South Africa, where it thrives in warm climates.

Zinfandel

With predominant raspberry flavors and a spicy aroma, Zinfandels can be bold and intense as well as light and fruity. It takes well to blending, bringing out flavors of cherry, wild berry and plum, with notes of leather, earth and tar. It is the most widely grown grape in California, but is derived from the Italian grape of Puglia, Primitivo.