Wine is, at its heart, the expression of a grape in a place. There are thousands of grape varieties on earth, and this encyclopedia is our growing field guide to the ones worth knowing — the global headliners you already drink, the regional classics that define a place, and the hidden gems worth hunting down. Each entry is written plainly, without snobbery, to help you understand what’s in your glass and what to reach for next. The most important varieties carry a badge and link through to a full, dedicated profile.
RedWhiteGlobal HeadlinerRegional ClassicHidden Gem
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A
AbouriouRed
A variety found in France’s Southwest region particularly in the Cotes du Marmandais. This varietal is noted for its high tannins and low acidity. For a time, it was believed that Abouriou was a sibling to, or synonymous with, Gamay, but DNA evidence suggests otherwise.
AgiorgitikoRedRegional Classic
Agiorgitiko is perhaps Greece’s most important red wine grape. Agiorgitiko is native to the Peloponnese peninsula and is now the sole variety permitted in Greece’s Nemea appellation. View Our Full Profile →
AglianicoRedHidden Gem
Aglianico is one of the world’s greatest red wine grapes. It is believed to be one of Italy’s oldest grapes, with ancient origins. It seems to have arrived in the Campania region around the eighth century BC. To this day, Aglianico is grown primarily in central and southern Italy, most notably in Campania and Basilicata. The resulting wines are most often full-bodied and sturdy, while lighter, fruitier examples are becoming more common. The most renowned Aglianico wines are Taurasi and Aglianico del Taburno from Campania and Aglianico del Vulture from Basilicata. These three wines have unique characteristics but share a deep, dark color, aromatics, and flavors redolent of black cherry, plum, wild game, and complex spice notes. If you love bold and beefy wines like Syrah and Cabernet Sauvignon, you should seek out an Italian Aglianico; you won’t be disappointed.
AirenWhiteGlobal Headliner
Airén? What is Airén, and why is it on this list of top white grapes? When was the last time that you bought a bottle of Airén? View Our Full Profile →
AlbanaWhite
A white grape native to Italy’s Romagna Hills in Emilia-Romagna. It is a high-acid variety most commonly used to produce dry whites and to contribute to semisweet and sparkling wines.
AlbariñoWhiteHidden Gem
A white variety best known for creating crisp and fruity wines produced in Galicia, Spain (NW), notably in the Rias Baixas DO. Albariño is native to Portugal, where it is known as Alvarinho. Albariño became the darling of sommeliers and wine merchants two decades ago, and the appeal has never faded. Albariño is typically best enjoyed young—look for wines two years from the vintage. Albariño is typically floral with crisp fruit flavors redolent of green apples, peach, and citrus, while some richer versions offer apricot and tropical notes. From its native Portugal, look for Vinho Alvarinho, a charming wine with alluring tropical fruit aromatics and flavors.
AlbarossaRed
Albarossa is a promising red variety from Italy’s Piedmont region, created in 1938 by crossing Barbera and Nebbiolo. This relatively young native combines Barbera’s freshness and resilience with Nebbiolo’s structure and elegance. It produces deeply colored wines with ripe red berry and spicy notes, good acidity, and aging potential. Though still somewhat rare, Albarossa shows great potential for both approachable everyday reds and more complex, structured bottlings.
AleaticoRed
A red variety of Italian origin, typically used most often for sweet dessert wines such as Aleatico di Gradoli in Latium and Aleatico di Puglia from Apulia.
Alicante BouschetRedHidden Gem
A red variety, a crossing of Garnacha and Petit Bouschet. It was a popular blending grape in several French regions in the 19th century. It is a rare teinturier grape, meaning that both the flesh and skin are red. Alicante Bouschet adds color and depth to wines and, in the vineyard, yields generously. Today, it is popular in Portugal and Spain, primarily for table wines. It is becoming a fashionable grape in California, where it is making intriguing wines. While this variety is known for adding heft and color to wines, it can produce remarkable wines when given the chance.
AligotéWhite
A white wine grape used in various blends in many countries, but best known for its fruity, light wines from France’s Burgundy, where it plays second fiddle to Chardonnay. The grape is noted for its high acidity and early ripening, making it a frequent choice in sparkling wine blends.
AlvarinhoWhite
A white variety, is best known for producing crisp, fruity wines in NW Spain. It is also grown in Portugal, where it is sometimes known as Alvarinho.
ArneisWhiteHidden Gem
Arneis is a great white variety native to the Italian region of Piedmont. It was once known as Nebbiolo Bianco, tying it to Piedmont’s most famous varietal. It was once commonly added to Barolo and other local reds, including Barbera. Like wide Italian varieties, Arneis plantings had diminished to just a few rows of vines held on to by forward-thinking growers reluctant to fully abandon a grape with great history and potential. In the 1970s, Arneis’ fortunes returned, and plantings grew to the point that it became the region’s most popular white wine in the 1980s. Arneis wines are typically dry and medium to full-bodied, offering wonderful aromatics akin to spring flowers, apricot, and Asian pear. This stylish grape is now used sparingly in California and New Zealand.
AuxerroisRed
The local name for Malbec in Cahors, France, and not to be confused with Auxerrois Blanc, a grape that is widely utilized in Alsace.
Auxerrois BlancWhite
Synonymous with Pinot Blanc.
B
BacchusWhite
A white hybrid variety that is a cross of Muller-Thurgau, Riesling, and Sylvaner. A very popular variety in Germany, bred in the Pfalz.
Baco NoirRed
A French hybrid wine variety, used primarily in the eastern USA for dry, red table wines.
BarberaRedRegional Classic
Barbera is a tremendous red varietal native to Italy’s Piedmont region, where it produces numerous wines, both solo and in red blends. View Our Full Profile →
BelloneWhite
Bellone is a great native white varietal that is scandalously under-appreciated. It is primarily found in Lazio and has likely been there since Roman Times. Bellone is capable of producing dry, sweet, and sparkling wines. Hopefully, its versatility will encourage growers to increase plantings of this great grape.
BiancolellaRed
A very old varietal found sparingly in Campania being used in the production of Ischia DOC.
BlaufrankischRed
Blaufränkisch, also known as Lemberger, is a vibrant red variety with Austrian roots that also shines in Hungary and beyond. It delivers deeply colored wines with rich black cherry and berry fruit, lively acidity, peppery spice, and firm but manageable tannins. Often compared to a spicier, more structured Gamay relative, it produces everything from fresh, food-friendly reds to complex, oak-aged examples with great aging potential. An underrated gem for those seeking characterful, versatile reds.
Bombino BiancoWhite
The primary variety of Apulia’s San Servo Bianco. Bombino Bianco is also grown in Emilia-Romagna and Lazio, with increasing importance. This grape is also known as Ottenese.
Bombino NeroRed
The primary variety of Apulia’s Castel del Monte Rosato.
BonardaRed
A red variety native to Piedmont’s Novara Hills where it contributes to several DOC wines. Bonarda is also widely planted in Argentina. Many believe it to be synonymous with Charbono grown in California. The wines are often rich and fruity with soft tannins and a refreshing dose of acidity.
BourboulencWhite
This white varietal plays an important role in the wines from Corbiéres and Minervois. Bourboulenc is also one of the 13 permitted varietals in Châteauneuf-du-Pape.
BrachettoRed
Brachetto is an ancient, native red variety most commonly used to produce sparkling, semisweet, red wines in Piedmont. This style of sparkling Brachetto was popularized by Arturo Bersano in the late nineteenth century. Due to the phylloxera blight, most vines disappeared, along with their style, until it was revived in the 1980s. The best wines are made in Piedmont and are classified as Brachetto d’Acqui DOC. The variety is scarcely seen outside of Italy.
BualWhite
Bual (also spelled Boal) is a key white grape in Portugal’s Madeira islands, prized for producing medium-sweet to sweet fortified wines. It offers rich, complex profiles with notes of dried fruit, caramel, nuts, orange peel, and spice that develop beautifully with age. Less sweet than Malmsey but more so than drier styles, Bual Madeiras are versatile, food-pairing powerhouses with wonderful acidity and longevity—true classics of the fortified wine world.
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Cabernet FrancRedRegional Classic
Parent grape to both Cabernet Sauvignon and Merlot, with many similarities, both in the vineyard and in the bottle. View Our Full Profile →
Cabernet SauvignonRedGlobal Headliner
This tremendous red grape is omnipresent in the world of wine, grown and produced on six continents and in countless nations. View Our Full Profile →
CalabreseRed
Synonymous with Nero d’Avola.
CanaioloRed
Red variety, grown in Tuscany and most recognized for its contributions to Chianti, where it was traditionally second to Sangiovese. The grape is rarely seen as a solo performer, instead it is used as a blending component. The variety is seldom seen outside of Italy.
CannonauRed
The primary red varietal of Sardinia where it is used in the production of both dry and sweet wines. Cannonau is synonymous with France’s Grenache and Spain’s Garnacha.
CarignanRed
Synonimous with Carignane, this prolific grape is the key component of many bulk wine produced in the South of France. However, if this varietal’s yields are kept low Carignan can produce wines with depth, style, and charm. Carignan is also well-suited to rosé wines in the Rhone, Spain, and the New World.
CarmenereRed
A red variety that was once widely planted in Bordeaux but is now quite scarce in the appellation. The variety is gaining popularity in Chile, where it is being touted as the missing Bordeaux varietal.
CarricanteWhite
The primary varietal in Sicily’s Etna Bianco.
CatawbaWhite
An American hybrid wine grape grown in the eastern USA wine regions and used to make sparkling wines, rose and very fruity white wines.
Cayuga WhiteWhite
is an American hybrid white grape grown in the eastern USA wine regions. In the right hands, this variety can produce wines with more finesse and complexity than the wide Native American varieties.
CesaneseRedHidden Gem
Cesanese. This intriguing and complex varietal is grown nearly exclusively in Lazio. For most of its life, Cesanese was used to create sweet wines with a mild, fizzy texture. In many ways, the old, traditional Cesanese wines were much like Lambrusco wines. Fortunately, the recent push to rediscover Italy’s long-forgotten or abused grapes has led to a serious second look at Cesanese. In truth, the grape itself must carry some of the blame. Cesanese is fickle in the vineyard, and even in the warm Lazio summer, the grape is very slow to fully mature, often hanging until October to reach its full potential. Careful clonal experimentation and selection have identified the varieties favored for serious, dry red wine production. Cesanese di Affile (confusingly also a name of a DOC district) is the consensus champion clone. The top growing zone for Cesanese has also been identified as Cesanese del Piglio, which was elevated to DOCG status in 2008. (Learn more about Cesanese.)
ChambourcinRed
A French/American red hybrid grape grown extensively in northern US states and Canada. It is considered by many to be one of the best hybrid varieties producing wines with deep color, expressive aromatics, and lacking the simple, “grapey” flavors associated with native American varieties.
ChancellorRed
A French-American hybrid red variety that was once used extensively in France’s Rhone Valley. It is now most commonly grown throughout the eastern USA. It produces a fruity, medium-bodied red wine.
CharbonoRed
A red variety of Italian origin, many believe it to be Dolcetto, which was once modestly available in California. Sadly, scandalously underproduced and underappreciated. The wines are fruity, while firm and potentially tannic, with balancing acidity. Please… somebody get some guts and grow more of this stuff!
ChardonnayWhiteGlobal Headliner
Chardonnay is the world’s most popular white wine variety by the number of vines planted and surely by name recognition. View Our Full Profile →
ChasselasWhite
A white variety of confused origins that is grown around the world. It is almost always used in blends, except in Switzerland, where it is used to create light, pleasant wines. Chasselas is also found in France’s Savoie and Alsace regions.
Chenin BlancWhiteRegional Classic
Chenin Blanc is a tremendous, versatile, and vastly underappreciated grape native to France. Despite being French, over half of the world’s Chenin Blanc is grown in South Africa. View Our Full Profile →
CiliegioloRedHidden Gem
The name Ciliegiolo means “little cherry” in Italian, which is appropriate, as the round grapes look like cherries and its wines smell and taste like cherries. It’s difficult to say how long Ciliegiolo has been used to make wine. The earliest written accounts appear to date to the 1600s, by Soderini. Like Sangiovese, Ciliegiolo is primarily associated with Tuscany but can be found throughout much of central Italy (notably Umbria and Lazio) as well as in Liguria to the north and in Puglia to the south. Ciliegiolo is used in roughly 20 DOC wines (what are DOC wines?) primarily in central Italy, as well as in many more IGT blends.
CinsaultRed
A popular red variety widely grown in Southern France including the Southern Rhone where it can be found in Chateauneuf-du-Pape. Cinsault is vigorous in the field, giving great yields. The wines are juicy with low tannin and a pleasing spice note. This variety has great potential in California as both a blender and a solo performer. Cinsault is also an important varietal in Morocco, Algeria, and Lebanon, where it is important in the famous wines of Chateau Musar.
Clairette BlancWhite
This is a workhorse white varietal in the Southern Rhône and much of southwestern France. Clairette Blanc is a blending varietal that adds heft and strength to wines while contributing little acid. When allowed to express itself, Clairette Blanc offers notes of apple, fennel, lime, and peach with a pleasing bitterness.
ColombardWhite
A prolific white variety that is the major component of many “generic” white wines. Colombard (often called French Colombard outside of France) is also an important player in the production of brandy, most notably Armagnac, and Cognac to a lesser degree.
ConcordRed
Most of you are probably most familiar with Concord in your jellies and jams or perhaps in your kids grape juice. Concord is used in the northeast USA to produce fruity wines, most often purchased in tasting rooms in quaint New York and New England wineries.
CorteseWhite
Cortese A popular and ancient white variety grown in Italy’s Piedmont region, where it produces the famous northern wine, Gavi. Outside of Piedmont, the variety is important in Oltrepò Pavese, Veneto, and Lombardy. Cortese is rarely seen outside of Italy (although we have seen a few California versions at BevX). The wines are often light and dry with crisp acidity and it is frequently paired with seafood.
CorvinaRedHidden Gem
Corvina is native to Italy, likely to the Veneto region. It’s a thick-skinned red variety that can produce wines ranging from light in color to deep and dark. Corvina is best known for Valpolicella and its variant, Amarone, which is made with dried grapes, primarily Corvina. Corvina is high in acidity with low tannins. On the nose, it offers tart red cherry, plum, pepper, and herbal aromas. When dried, Corvina gives notes of chocolate and leather.
CotRed
The Loire (France) local name for Malbec.
CounoiseRed
This variety is known only to the most diehard Rhone fanatics. Despite its lack of name recognition, Counoise is an important grape variety in Châteauneuf-du-Pape. This is a beautiful blending grape marrying perfectly with both Syrah and Grenache.
CroatinaRed
Synonymous with Bonarda. The primary red varietal in Oltrepo Pavese.
D
De ChaunacRed
A red French-American hybrid that is technically known as Seibel 9549. It is most often seen in the Northeast USA and Canada. The wines are fruity and low in tannin, and are often used in blends, if at all.
DelawareWhite
A popular American variety of the Lambusca family. The skins are bright pink when ripe, but the subsequent wines are most often white. It is named after the Ohio town where it was discovered.
DiamondWhite
An American hybrid grape (a cross of Iona and Concord), used both for white wine and for table grapes. Also called Moore’s Diamond, after the horticulturist Jacob Moore, who developed the variety in 1885.
DianaWhite
An American hybrid wine grape used for white wines in the eastern wine regions of the USA.
DolcettoRed
Dolcetto A popular red variety grown in Italy’s Piedmont region where it produces varietally labeled wines grown primarily in and around the towns of Alba and Asti. The resulting wines are softer, fruitier, and less tannic than the region’s best-known varieties, Nebbiolo and Barbera. This variety is growing in popularity in California, where it tends to produce darker, richer wines than its Italian counterparts.
DornfelderRed
Dornfelder is a highly successful German red crossing known for its deep color, good acidity, and approachability. It produces juicy, velvety wines with dark berry (blackberry, cherry, plum) notes, floral notes, and sometimes spicy or oaky notes. Easy to grow and versatile, it ranges from light, fruity everyday drinkers to fuller, barrel-aged versions with excellent structure. Dornfelder has helped elevate German reds and offers great value and food-pairing flexibility.
DurellaWhite
A white variety used in Italy’s Northeast.
DuriffRed
This variety is named for the Doctor that developed this hybrid, a cross between Syrah and Peloursin. Today, it is rarely seen in its native France and is now better known as Petite Sirah. The name is highly misleading, as the wines from this grape are anything but petite; rather, they are dense and hardy, with power and flair.
DutchessRed
A New York native variety and member of the Lambrusca family. It grows very well but is not as hearty in cold weather as other native varieties. The flavors tend to be clean and fresh without the foxy notes found in many Lambrusca grapes.
E
ElviraWhite
A white Labrusca variety that appears to have come from Missouri. A very hearty variety, most often used as a blending grape.
ErbaluceWhite
Erbaluce is a great white varietal grown nearly exclusively in Piedmont. Erbaluce is a grape unfamiliar to many wine lovers and professionals. Just 800 acres of the rare grape are found in Italy, and therefore in the world. The top expression of Erbaluce is found in the tiny DOCG zone of Erbaluce di Caluso. The wines have fresh flavors redolent of ripe apples, peach, and pears with a bright mineral accent and a generous dose of acidity. For years, some viticulturists have tried to prove that Erbaluce is related to Arneis, but all attempts in this regard have proven false. All evidence indicates that Erbaluce is a unique varietal documented in its native Piedmont since 1606.
F
FalanghinaWhite
Falanghina is an ancient white variety grown primarily in Italy’s Campania region. The wines are quite unique, being fruity and exotic while crisp with bright acidity. The flavors are unique and expressive, but very approachable, making Falanghina a perfect rut-busting wine and a clever alternative to Pinot Grigio. (See our Campania Whites Feature)
FavoritaWhite
Favorita is a refreshing white grape from Italy’s Piedmont (particularly Roero), closely related to Vermentino/Pigato. It yields bright, straw-yellow wines with citrus, floral, and fruity aromas, crisp acidity, and a harmonious, mineral finish. Historically appreciated as a table grape and blender, it now shines in varietal wines that are fresh, versatile, and perfect for seafood or light fare—another under-appreciated native treasure from northern Italy.
FianoWhite
Fiano An ancient white varietal, known as Apianum to the Romans and Vitis Apiana due to the fact that the sweet grapes are irresistible to bees. Fiano is used most prominently in Campania’s Fiano di Avellino. The wines show exotic fruit notes with a generous dose of natural acidity. It is a classy aperitif.
Fiano di AvellinoWhite
Fiano di Avellino is a noble white variety from Campania, with ancient roots possibly dating back to Roman times. It produces elegant, medium-bodied wines with notes of hazelnut, honey, citrus, and pear, along with mineral/herbal complexity, often gaining nuttiness and depth with age. Volcanic soils help give it structure and longevity. Versatile for both crisp young drinking and cellaring, Fiano di Avellino is one of southern Italy’s standout whites.
Folle BlancheWhite
White grape variety, used in several countries for table wines, but with better success when those wines are distilled into brandy, perhaps most notably in Armagnac. Although not widely used in any country, the wines can be very nice, noted for their tremendous aromatic qualities.
ForasteraWhite
A white variety found in Campania.
FreisaRed
A red varietal native to Piedmont where it contributes to dry and sparkling wines.
FriulanoWhite
Friulano (also known as Sauvignonasse or Tocai Friulano) is a beloved white grape of Friuli-Venezia Giulia in northeastern Italy. It offers lively, medium-bodied wines with almond, citrus (grapefruit, pear), floral, and herbal notes, plus a distinctive minerality and pleasant bitterness on the finish. Fuller and rounder than Sauvignon Blanc, it pairs beautifully with local cuisine and shows the region’s signature elegance and versatility.
Fume BlancWhite
Synonymous with Sauvignon Blanc the name Fume Blanc was used by New World winemakers.
FurmintWhite
A white variety widely grown in Eastern Europe, most notably in Hungary, where it is responsible for the world-famous dessert wine, Tokaji.
G
GaglioppoRed
Gaglioppo An ancient variety that is both flavorful and delicate, reminiscent of freshly crushed wild berries. Gaglioppo is popular in Italy’s Calabria region, where it produces the great DOC Ciro and Donnici, as well as contributing to many other wines of the region. The wines are full-bodied while relatively light in color. Gaglioppo wines are often at their best with moderate bottle aging that allows the tannins to mellow and the flavors to harmonize.
GamayRedHidden Gem
A charming red grape of French origin that is best known for being the sole grape of red Beaujolais. It is also grown extensively in France’s Loire Valley, where it produces some great, undervalued rosé wines. Despite being a terrific, crowd-pleasing grape, Gamay has failed to gain much traction outside France.
Beaujolais and Beaujolais Nouveau are known to wine drinkers around the globe. Beaujolais is most often fruity and soft, and it is best consumed young, but that’s only part of the story. Beaujolais offers 10 crus, smaller sub-appellations recognized for creating superior wines. Each cru has its individual charm, and the wines of Morgon and Moulin-à-Vent are complex and age-worthy, rivaling Burgundy in the best vintages.
GarganegaWhite
Garganega A white variety native to northwest Italy where it is primarily responsible for the famous Soave among other wines of the Veneto region. This appears to be an ancient grape and there is much evidence that it was used in wines made in what is now the Veneto prior to the Roman Empire. At their best, the wines are rich in orchard fruits, with a good dose of acidity and complex dried-fruit notes.
GarnachaRedGlobal Headliner
Garnacha, or Grenache as it is called in France and much of the New World, is a tremendous and versatile grape of Spanish origin. View Our Full Profile →
GewürztraminerWhiteRegional Classic
Gewürztraminer is a bold and, dare I say, exotic grape that is frequently misunderstood. First, where does it come from? View Our Full Profile →
GleraWhiteHidden Gem
You are certainly ahead of the average wine drinker if you know the grape Glera. Even if you think that you don’t know Glera, you probably do. Glera is the Prosecco grape. At one time, before Prosecco became a regional protected place name, Prosecco and Glera were synonymous grape names.
In Veneto, there are two disparate but related sub-varieties of Glera: Glera Tondo (most common) and Glera Lunga. These varieties can be used in tandem or singularly. Glera is a late-ripening, high-producing grape with generous acidity, ideal for sparkling wine and delicate flavors of green apple, peach, and melon. The wines are notably fruity, and while most Prosecco is offered in Brut (dry) style, it often seems sweeter than it is due to Glera’s fruity nature.
GrechettoWhite
Grechetto is a versatile white grape variety with ancient Greek origins, thriving in central Italy, especially Umbria and Lazio. Known for its thick skin, which provides disease resistance and allows late harvesting, it produces medium-bodied wines with vibrant acidity, notes of white peach, honeydew, citrus, herbs, and a distinctive nutty character. Often used in blends like Orvieto, it shines in both crisp, fresh styles and more complex, age-worthy examples—another under-appreciated native with great potential.
GrecoWhite
Greco is a great and versatile grape grown in the south of Italy. Despite its name, this varietal is not related to any known Greek varietals. Greco’s greatest expression can be found in the wines of Greco di Tufo DOCG. Here, in the rich volcanic soils, Greco expresses its deep, somewhat wild flavors. These wines are both generously acidic while being oily, and rich on the palate with a bit on tannin on the finish. Flavors and aromas of wildflowers, stone fruits (both dried and fresh), pear, green apple, earth, nuts, and honey. Greco di Tufo will almost always benefit from a few years of bottle age.
GrenacheRed
Synonymous with Garnacha — the name Grenache is used in France and much of the New World.
Grenache BlancWhite
This white variety is the sibling of Grenache Noir (most often referred to simply as Grenache) and is a native of Spain. It ranks fourth among white varieties in France and is an important varietal in Châteauneuf-du-Pape. While this grape is most frequently used as a blending grape, it can perform solo, creating wines with crisp orchard fruit flavors and a refreshing dose of acidity.
GrignolinoRed
Grignolino A red variety that was once a fashionable variety in Italy’s Piedmont region. It is native to the Monferrato Hills near the town of Asti. Wines made from Grignolino were once as highly prized as Barolo, but it sadly does not hold the same value today. The number of Grignolino vines is shrinking as growers are quick to replant with more fashionable grapes. Its wine’s light, almost pink color and soft, delicate flavors seem out of place with most modern palates, but this is a shame. A well-produced Grignolino features complex berry and cherry flavors along with bright acidity. These wines seem a natural for those who love bold rosé wines, as well as anyone wishing to preserve this great old grape.
GrilloWhite
Grillo is a resilient white grape from Sicily, historically key to Marsala production but now celebrated for vibrant dry table wines. It withstands heat well and yields full-bodied, aromatic wines with grapefruit, citrus blossom, herbal, mineral, and saline notes, backed by bright acidity. Versatile and food-friendly, Grillo offers everything from crisp everyday drinkers to structured, ageable bottlings that highlight Sicily’s sunny terroir.
Gruner VeltlinerWhiteHidden Gem
Austria’s most popular white variety, produces wines in many styles, but most notably dry, lean, and herbal with a steely minerality. But don’t sleep on the great sparkling wines made in Austria. Grüner Veltliner accounts for roughly one-third of Austria’s wine grapes. Beyond Austria, Grüner Veltliner is found in small numbers in the USA and Italy, and it is the second-most widely grown white grape variety in the Czech Republic. Grüner Veltliner wines are typically fragrant with orchard fruit notes, complemented by a healthy dose of minerality, lemon peel, and grapefruit. Some great values of Austrian Grüner Veltliner can still be found, but sadly, the prices have steadily crept upward in recent years.
I
IonaWhite
Native American wine grape variety developed as a hybrid in New York. It has a “foxy” or labrusca type flavor, but is more subdued than others and can be used effectively in a blend for sparkling wines.
IsabellaRed
American wine grape variety, used primarily in blends for sparkling wines in New York State and other eastern American wine regions. Although the grape skin is dark, it doesn’t often produce big, heavily colored wines. Other hybrid varieties have been produced by crossing Isabella with still other varieties.
J
Johannisberg RieslingWhite
Synonym for White Riesling, this grape is responsible for wines of the same name in California. In Australia, wines from the same grape are called “Rhine Riesling.” The most famous regions in the world where this grape is grown for wine are along the Rhine and Mosel rivers in Germany. (The name Johannisberg Riesling comes from the fact that many superb Riesling wines have been produced by the Schloss Johannisberg estate near the Rhine River.) Susceptible to noble rot (Botrytis), this grape has produced some of the world’s finest dessert wines.
K
KernerWhite
A white hybrid developed in 1969. It is a cross of Riesling and Schiava Grossa (aka Trollinger), a red variety. Kerner is prized for its early ripening, deep flavors, and bright acidity. In the hands of a careful grower, Kerner can be very much like its parent, Riesling. This hybrid is now finding favor outside of its native Germany, notably in British Columbia and the North of Italy.
L
LacrimaRed
Lacrima (often Lacrima di Morro d’Alba) is a rare, semi-aromatic red grape native to Italy’s Marche region. Its name refers to the ‘tears’ or juice that seeps from delicate berries. It produces deeply colored, purple-hued wines with intense floral aromas of violet and rose, as well as red fruit notes. Low in tannins and best enjoyed young, these charming, fragrant reds are harmonious, fruity, and wonderfully versatile with food.
LagreinRed
Lagrein is a red variety long appreciated in Italy’s Trentino-Alto Adige district. The wines can be quite high in acid and sometimes astringent. The wines are deeply colored with dense berry and earth notes. The quality of Lagrein wines ranges from simple to complex, age-worthy wines of distinction. The variety is rarely seen outside Italy, but we have seen a lovely example from California that gives us hope that this quirky variety may grow in popularity.
LambruscoRed
Red wine grape variety and also the name of the wine produced from the same grape. Not to be confused with Labrusca (though it sometimes is). Produced in the Emilia-Romagna region of northern Italy, Lambruscos are lightly sparkling red wines, usually sweet, light, fruity, and pleasant to drink, especially at a BBQ or a picnic.
LembergerRed
Synonymous with Blaufrankisch. Lemberger produces thick and sturdy wines at a handful of USA wineries.
M
MacabeoWhite
A white variety native to Spain. It is synonymous with Viura and is widely planted in Rioja and Penedes, where it is used to produce Cava.
MacabeuWhite
This is a workhorse white varietal in the Southern Rhone and much of the Southwest of France. Clairette Blanc is a blending varietal adding heft and strength to wines while contributing little acid.
MalbecRedRegional Classic
One of the six permitted red varieties of Bordeaux, where this grape plays an ever-decreasing role. View Our Full Profile →
MalmseyWhite
English name for the Malvasia grape variety of Italy and Malvoisie of France and Portugal. The reason it is important to the English is that it is used to make Madeira wines (from the same variety) on the Portuguese island of Madeira.
MalvasiaWhiteHidden Gem
Here is something that will reframe everything you thought you knew about Malvasia: it is not a grape. Or rather, it is not *one* grape. Malvasia is a family — a sprawling, loosely related clan of varieties that share little more than a name and, in some cases, a general preference for warmth. Italy’s official registry recognizes 17 distinct Malvasias, most of them white, with a handful of reds (Malvasia Nera) and the charmingly ambiguous pink-skinned Malvasia Rosa rounding out the family portrait. Treating them as a single variety would be like calling Pinot Noir and Pinot Gris the same grape because they rhyme.
Among the whites, Malvasia Bianca di Candia is the light-footed one — high in acidity, expressive with white flowers, citrus, herbs, and green or yellow apple. Bright and accessible, it is exactly what it sounds like: a crowd-pleaser with something to say. Malvasia Bianca Lunga is a Tuscan workhorse, most often pressed into service alongside Trebbiano Toscano in the production of Vin Santo — where, despite its relatively low acidity, it has found a comfortable and honored home.
The family’s undisputed overachiever is Malvasia del Lazio, also known as Malvasia Puntinata. A crossing of Zibibbo and Schiava Grossa, it is a cornerstone of Frascati and delivers wines that punch well above their profile — peach, mango, banana, passionfruit, and sage, all in the same glass. This is a grape that earns its reputation. Malvasia di Candia Aromatica takes a different route, leaning hard into tropicality and spice, and finding its most appreciative audience in the sweet wines of Colli di Parma and Colli Piacentini.
Travel south and you reach Malvasia di Lipari, genetically identical to Greco Bianco and best known for the passito-style wines of the Aeolian Islands — rich, sun-drenched, layered with peach, apricot, honey, and orange. This is dessert wine as geography lesson.
Then there is Malvasia Istriana, which has become something of a poster grape for the orange wine movement in northeastern Italy. In Carso, Collio, and Friuli Isonzo, it produces wines that are mineral and layered — pear, peach, apricot, wisteria — and which, with age, can develop the kind of diesel-like complexity that divides rooms and converts skeptics.
Seventeen varieties — one name.
Malvasia BiancaWhite
See Malvasia.
Malvasia NeraRed
Malvasia Nera is an aromatic red Italian grape that belongs to the 17-member Malvasia family. It is mainly used as a blending grape to enhance wines with color, floral aroma, and fruity richness. It is especially recognized for its contribution to dark, velvety blends from Puglia, like Salice Salentino, and to the sweet, bubbly wines of Piedmont.
MarsanneWhite
A popular white variety from France’s Rhone region where it is an important blending component in both Southern and Northern appellations of the region. Marsanne has gained popularity in the New World in recent decades where it produces dry, fruity wines with great aromatic qualities.
MarzeminoRed
Marzemino is a charming red variety primarily grown in Trentino, northern Italy. It delivers lively, ruby-red wines with bright cherry, plum, and berry fruit, often accented by herbal or floral notes and refreshing acidity. Mentioned famously in Mozart’s Don Giovanni, it ranges from light, easy-drinking styles (sometimes lightly sparkling) to more structured examples. Approachable and food-friendly, it’s a delightful, underrated Alpine red.
MataroRed
Synonymous with Monastrell aka Mourvedre.
MerlotRedGlobal Headliner
Merlot is an essential varietal in the Bordeaux region of France. It is the most widely planted varietal in Bordeaux. View Our Full Profile →
MolinaraRed
An important red blending variety in Italy’s Veneto region where it is prized for its firm acidity. Most notably used in Valpolicella.
Monastrell RedHidden Gem
Monastrell is a Mediterranean red built for heat, and don’t let the French name fool you: Mourvèdre is the same grape wearing a different passport. In its native Spain, it plays every role — blending grape and solo performer alike — most notably across Jumilla, Yecla, Bullas, and Alicante. Cross into France, and it becomes the backbone of Bandol, along with a key supporting role in the southern Rhône (Châteauneuf-du-Pape included) and across Languedoc-Roussillon and Provence.
In the New World, the grape carries yet another alias: Mataro, still the preferred name in Australia and once common in California. In the U.S. and Australia today, Monastrell is best known as the “M” in GSM blends, standing alongside Grenache and Syrah.
Small, thick-skinned berries give Monastrell serious density, power, and generous acidity, along with firm tannins that can be tricky to tame — which is exactly why it makes such a capable blending partner. But don’t sell it short as a soloist. Grown in the right conditions and handled by a capable winemaker, single-varietal Monastrell delivers ripe blackberry, cocoa, and leather in wines built to age.
Want the full story — Jumilla’s old vines, Bandol’s survival, and why BevX insists on calling it Monastrell rather than Mourvèdre? Read the complete profile →
MonicaRed
Monica is a versatile red grape from Sardinia, producing soft, approachable wines with red berry, herbal, and earthy notes alongside gentle tannins. Easy to drink young, it offers great value and pairs beautifully with local cuisine. Available in both dry and sweeter styles (like Monica di Cagliari), this Spanish-origin variety brings everyday charm and flexibility to Sardinian winemaking.
MontepulcianoRedHidden Gem
Montepulciano An ancient and increasingly popular variety grown in central and southern Italy. If Montepulciano is known at all, it is most frequently associated with its starring role in Montepulciano d’Abruzzo. This is easily understood as nearly half of the Montepulciano grown in Italy is utilized in the DOC of Montepulciano d’Abruzzo. Top among these at this stage is Colline Teramane Montepulciano d’Abruzzo DOCG (the only DOCG wine from Abruzzo). Marche is Abruzzo’s neighbor to the north, and while Abruzzo is the undisputed king of Montepulciano, it is the region of Marche that can boast two DOCG wines: Offida Rosso and Conero. In addition to these appellations, Marche also offers the DOCs Rosso Conero and Rosso Piceno that are Montepulciano-dominant blends with primarily Sangiovese in a supporting role. (See our Montepulciano feature as well as Montepulciano’s greatest rosé Cerasuolo d’Abruzzo)
MourvedreRed
The French name for the Spanish varietal Monastrell.
Muller-ThurgauWhite
White wine grape originally produced by crossing the Riesling variety with Sylvaner. Now probably the most abundant grape variety in Germany. It is also planted widely in Alsace and in many other regions of the world, including Oregon, South Africa, coastal California, Austria, Australasia, and Chile.
MuscadetWhite
Not to be confused with Muscat or Muscatel, this under-appreciated varietal is synonymous with Melon de Burgogne in its native country, France. This is one of the rare instances where the appellation and its sole white wine varietal have become synonymous. The wines are crisp and light, making them ideal companions to shellfish and seafood dishes popular in the region.
MuscatWhiteRegional Classic
Our last white in my top ten is certainly not least in terms of production, recognition, and historical significance. View Our Full Profile →
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NebbioloRedRegional Classic
Nebbiolo is one of Italy’s and the world’s most noble red varieties. View Our Full Profile →
NegroamaroRed
Negroamaro is an increasingly popular variety from Italy’s Puglia region. It is rarely found outside of Puglia. The name, meaning black and bitter, most surely describes wines that are as black as shoe polish, with loads of spice that support rich, ripe blackberry, prune, and black cherry flavors, often cloaked in firm, chewy tannins. In addition to big, sturdy reds, Negroamaro also produces beautiful rosé wines rich in fruit. Our favorite Negroamaro wines are produced in the Salice Salentino DOC.
Nero BuonoRed
Nero Buono is another Italian grape known chiefly by the most fevered Italian wine lovers. The grape hails from the hills near the town of Cori, about an hour’s drive southeast of Rome (Lazio). Nero Buono has been known in the regions for thousands of years, but it was never favored as a serious red wine grape. At best, the varietal was prized for its ability to bring intense color to red wines. Today, Nero Buono is being treated with respect and care, and the wines crafted with this varietal seem to get better each year as winemakers learn to unlock its secrets. At present, the best wines seem to be coming from the Cori DOC, where Nero Buono can be made as a varietally labeled wine, and the Cori Rosso wines must contain at least 50% Nero Buono. This varietal is on the rise, and I predict it won’t be long before a DOCG wine made from Nero Buono is produced in Lazio.
Nero d’AvolaRed
Nero d’Avola is Sicily’s most noted red variety and is seen sparingly elsewhere in Italy. This grape is used as both a solo performer and in several popular Sicilian blends. The wines are fruit-driven, delivering flavors of black cherry, plum, cigar tobacco, licorice, and dried herbs. The Nero d’Avola variety has grown in popularity, thanks in part to a good number of exports sold at value prices (most sold at under $20). (Synonymous with Calabrese.)
NiagaraWhite
White hybrid American wine grape. The flavor is one of the strongest of all the American wine grapes now used for wine. A little goes a long way.
NortonRed
American hybrid grape variety, not as strongly flavored as others and, because of that, better suited to winemaking. Doesn’t typically age as well as many vinifera varieties.
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PalominoWhite
Predominant grape variety used in the Jerez, or Sherry region of Spain. It is also found elsewhere in Spain, where it is used for common table wines. The same is true for California, where it is called Golden Chasselas and makes everyday table wines. As a table wine variety, Chasselas often tastes flat and lifeless. It is naturally low in acid and best used in blends with other varieties.
PasserinaWhite
A thick skinned white varietal from Italy’s Marche region. The wines are very floral with fresh herbal accents and a generous dose of acidity.
PecorinoWhite
Pecorino is a terrific Italian variety that was nearly lost. In the years where cooperative-driven winemaking was king, Pecorino was ripped out and replaced with varietals like Trebbiano that produce tons of fruit with little effort. By the 1970s, it was widely believed to be extinct, but in the 80s a small wine producer in the Marche region found a few vines while searching for native grapes. In the 90s, a handful of producers in Marche and Abruzzo had enough mature vines to produce small quantities of Pecorino-based wines. The results were very favorable as Pecorino wines just flow over you with their distinctive floral tones and bright natural acidity. This is rapidly becoming one of the region’s favorite white grapes.
Pedro XimenezWhite
Pedro Ximénez (also simply known as PX) is a white Spanish wine grape variety grown throughout Spain but best known for its use in Sherry and Spanish Brandy.
Petit MansengWhite
This white grape originates from the Jurancon district in Southwestern France. Petit Manseng is prized for its unique aromatic qualities, offering scents reminiscent of cinnamon and brown spices with sweet tropical fruits. To our knowledge, wines made from this variety are available only in the state of Virginia.
Petit VerdotRed
A dark and intense variety found in France’s Bordeaux region. In years past, Petite Verdot played a significant role in Bordeaux wines, but today it is typically a small portion of the blend, if included at all.
Petite SirahRed
A red variety with great popularity in California. Once a variety of mysterious origin, it is now known as France’s Durif. Petite Sirah produces dark, robust, and somewhat tannic wines. See Durif.
PicpoulWhite
This unique, and likely ancient, white variety is native to the Languedoc-Roussillon region. Picpoul is one of the 13 permitted varietals in Châteauneuf-du-Pape. Picpoul wines are high in acidity, light-bodied, and often exhibit citrus and green-apple flavors. While Picpoul is an important blending grape, wines made exclusively, or predominantly with Picpoul are fragrant, exotic, and delicious. Seek out a bottle!
PigatoWhite
Pigato is a spotted (‘pigato’ means spotted) white grape from Liguria’s Riviera di Ponente, closely related to Vermentino and Favorita. It yields sturdy, aromatic wines with Mediterranean herbs, white flowers, citrus, fruit, and mineral/saline character, often showing a pleasant almond bitterness on the finish. Fresh yet structured with good aging potential, Pigato is a perfect expression of Ligurian coastal terroir.
Pinot BiancoWhite
Synonymous with Pinot Blanc. This variety is typically found in Italy’s northern regions.
Pinot BlancWhite
A popular and successful white variety widely grown in France’s Alsace region, where it is noted for its dry, crisp wines used in both still and sparkling wines. Pinot Blanc was once important in Champagne and Burgundy, but it’s now used sparingly in both regions. Pinto Blanc is used in Austria, where it is known as Weissburgunder, as well as Italy and Spain, where it is called Pinot Bianco.
Pinot GrigioWhite
Synonymous with Pinot Gris. Perhaps Italy’s most popular white variety, producing wines of varying interest. At its best, Pinot Grigio produces wines with fresh fruit flavors and great balance. Sadly, the variety is often over-cropped, making wines that are thin, lifeless, and instantly forgettable.
Pinot GrisWhiteRegional Classic
This ultra-charming white grape, more accurately grey/lavender in color, is native to France. It is a mutation of Pinot Noir, like it’s sibling grape Pinot Blanc. View Our Full Profile →
Pinot MeunierRed
A red variety most noted for its work in Champagne, along with Pinot Noir and Chardonnay. Pinot Meunier is noted for the body and richness, as well as the acidity it brings to the wines of the region. The varietal was once important in the Loire Valley but is now only sparsely planted there. Pinot Meunier is also found in cooler growing regions in both Germany and Switzerland.
Pinot NeroRed
Synonimous with Pinot Noir.
Pinot NoirRedGlobal Headliner
A noble red variety native to France, Pinot Noir is most famously the sole red grape in red Burgundy wines. View Our Full Profile →
PinotageRed
A red hybrid of some fame in South Africa. A cross of Pinot Noir and Cinsaut was released in 1925. Recently, it has been used with varying degrees of success in the US, Canada, and New Zealand.
PrimitivoRed
Primitivo is a successful and robust red variety from Italy’s Puglia region. In the USA, Primitivo gained recognition when it was first discovered that it was a close relative to California’s beloved Zinfandel. Primitivo is gaining in popularity as many new labels, often available at competitive prices, have found their way to US stores and restaurants. The wines are rich and rustic with blackberry and raspberry flavors.
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RabosoRed
Raboso (including Raboso Piave) is a powerful, high-acid, tannic red grape from Veneto’s eastern plains. Known for its ‘angry’ (rabbioso) character when young, it produces deeply colored wines with bright berry, violet, tobacco, and leather notes that mellow beautifully with age. Essential in many Valpolicella-style blends and capable of long aging, Raboso rewards patience with complexity and structure.
RefoscoRed
Refosco (particularly Refosco dal Peduncolo Rosso) is an ancient, dark-skinned red grape family native to Friuli-Venezia Giulia and nearby regions. It yields robust, tannic wines with deep color, black fruit (plum, blackberry), bitter almond, herbal, and earthy notes, often softened by oak. Versatile and age-worthy, these structured reds pair excellently with rich foods and showcase the region’s distinctive character.
Ribolla GiallaWhite
Ribolla Gialla is a vibrant native white grape of Friuli-Venezia Giulia with ancient roots. It produces crisp, high-acid wines with peach, citrus, green apple, floral, and mineral notes, often showing a zesty, refreshing finish. Versatile for still, sparkling, and even skin-contact styles, Ribolla Gialla offers elegance, food-pairing prowess, and growing international acclaim as a Friulian specialty.
RieslanerWhite
Rieslaner is a rare German crossing of Riesling and Silvaner, prized especially in Franconia and the Pfalz. It delivers intensely aromatic wines with ripe apple, citrus, apricot, peach, and honey notes, supported by lively acidity. Excellent for both dry and noble-sweet styles (often benefiting from botrytis), Rieslaner offers concentration, finesse, and great aging potential—an underrated gem in Germany’s white wine arsenal.
RieslingWhiteRegional Classic
Riesling is, without question, one of the world’s greatest white wine grapes. Native to Germany’s Rhine region, it is Germany’s most important wine grape by some measure. View Our Full Profile →
RodinellaRed
A native red grape of Italy’s Veneto region, and an important component of Valpolicella/Amarone, second only to Corvina. Rodinella contributes deep color and weight to the red wines of Veneto.
RondinellaRed
Rondinella is a reliable, high-yielding red grape from Veneto, best known as a key blending partner in Valpolicella, Amarone, and Bardolino. It contributes deep color, bright floral and red fruit notes, and good acidity while remaining relatively neutral in flavor. Disease-resistant and excellent for drying (appassimento), it helps bring structure and perfume to these iconic Italian reds.
RoussanneWhite
A white varietal associated with France’s Rhone region where it is an important blending component in both Southern and Northern appellations of the region. Roussanne contributes unique and racy fruit aromas and flavors as well great acidity. The grape is also prized for its ability to age far better than the average white varietal.
RuchèRed
Ruché is the forgotten grape from Piedmont. In a region dominated by the rightfully famous Nebbiolo, Barbera, and Dolcetto, the scarcely planted Ruché (fewer than 300 acres) is rarely mentioned outside of its native region. Despite Ruché’s tiny planted acreage, it has earned serious attention from Piedmont wine lovers, and the zone of Ruchè di Castagnole Monferrato earned DOCG status in 2011.
RulanderWhite
Synonym for Pinot Gris, Pinot Grigio, or Grauerburgunder. This is a white wine grape that has just enough color in the skins to make the appearance not yellow or green, but grey. It is grown in Germany, Alsace, Italy, Switzerland, and in several places in the New World. Makes a nice wine under the right conditions.
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SagrantinoRed
Sagrantino is a native of Italy’s Umbria region – a landlocked region in central Italy that’s bordered by Tuscany, Lazio, and Le Marche. More than 90% of all Sagrantino grown in Italy is grown in Umbria. Sagrantino features in one appellation, Montefalco Sagrantino DOCG, and it plays a supporting role to Sangiovese in Montefalco Rosso. Sagrantino, like many Italian varietals, was in danger of extinction. Arnaldo Caprai is often credited with reviving this grape. Caprai bought his estate in 1971 and planted 13.5 acres of Sagrantino in 1973. His wines are widely regarded as the gold standard of Sagrantino in Umbria. (See our Sagrantino feature)
Saint-EmilionWhite
Synonimous with Ugni Blanc.
SangioveseRedRegional Classic
Sangiovese is Italy’s most planted varietal and one of the world’s greatest red wine grapes. It is impossible to overstate the importance of Sangiovese to the Italian wine scene, particularly in Tuscany. View Our Full Profile →
SaperaviRed
Saperavi is Georgia’s noble, teinturier (red-fleshed) red grape, one of the world’s most ancient varieties. It produces deeply colored, robust wines with blackberry, plum, spice, earth, and savory notes, high acidity, and firm tannins that age beautifully. Versatile for dry, semi-sweet, and qvevri styles, Saperavi delivers power, complexity, and food-pairing prowess— a true Georgian treasure with global potential.
Sauvignon BlancWhiteGlobal Headliner
Sauvignon Blanc is a world-famous white grape, second only to Chardonnay for table wines, both in terms of fame and acres planted. View Our Full Profile →
ScheurebeWhite
A hybrid variety named for its German breeder, Georg Scheu. It is a cross of Sylvaner and Riesling. It is popular in the German Pfalz, where it ripens in early October. The wines of Scheurebe are most often fragrant with great natural acidity and a pronounced fruity character.
SchiavaRed
Schiava (also known as Vernatsch or Trollinger) is a light, charming red grape widely planted in Alto Adige. It produces fresh, fruity wines with bright cherry, strawberry, raspberry, and violet aromas, soft tannins, and lively acidity—perfect for chilled summer sipping. Approachable and versatile, Schiava offers elegant, Pinot Noir-like appeal, Alpine freshness, and food-friendly charm.
SchioppettinoRed
Schioppettino (also Ribolla Nera) is an aromatic, indigenous red grape from Friuli-Venezia Giulia. It yields medium-bodied, vibrant wines with peppery spice, raspberry, violet, and herbal notes, plus lively acidity and supple tannins. Versatile for both early drinking and aging, this ‘little crack’ of a grape brings Rhône-like flair and distinctive personality to northeastern Italy’s reds.
SemillonWhite
One of the primary white wine grapes of the Bordeaux area (Graves and Sauternes), where it pairs with Sauvignon Blanc. It doesn’t have a large following in the US, but it should, as some historic uses of the grape in California have been big favorites of mine.
SercialWhite
One of the primary wine types produced on the island of Madeira. The wine name and the name of the varietal grape are identical.
Seyval BlancWhite
French Hybrid grape variety grown primarily in France and in the eastern USA. The wines can be quite good when carefully produced.
SpatburgunderRed
The German equivalent of Pinot Noir. Perhaps a Pinot Noir clone brought to Germany from France’s Burgundian vineyards many decades ago.
St. LaurentRed
St. Laurent is an aromatic, dark-skinned red grape variety prominent in Austria and Central Europe. It produces elegant, medium-bodied wines with cherry, raspberry, blackberry, spice, and sometimes chocolate or tobacco notes, along with soft tannins and bright acidity. Often compared to a deeper, more structured Pinot Noir, it offers finesse, aging potential, and excellent food pairing versatility.
SylvanerWhite
A light variety that is quite prolific on the vine. It produces primarily bulk whites in France and Germany.
SyrahRedGlobal Headliner
Syrah (synonymous with Shiraz) is an important red wine grape native to southeastern France. It first blossomed to fame in France’s Rhône region but has since become an important wine grape in many, if not most, wine-producing nations. View Our Full Profile →
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TannatRed
This native of France’s Southwest is the national red grape of Uruguay. At home, Tannat is best known for its use in the Gascony appellation of Madiran, where it produces concentrated wines with deep fruit and firm tannins. In recent years, the grape has gained some traction in California.
TempranilloRedGlobal Headliner
Tempranillo is a noble red variety native to Spain. It is likely an ancient varietal as well, producing wines during the Roman Empire and perhaps earlier. View Our Full Profile →
TeroldegoRed
Teroldego is the flagship red grape of Trentino’s Rotaliana plain in northern Italy. It produces deeply colored, intense wines with black cherry, berry, herb, and floral notes, balanced by soft tannins and fresh acidity. Approachable yet complex and age-worthy, Teroldego is often called one of Italy’s most underrated reds—rich, succulent, and full of Alpine character.
Tocai FriulanoWhite
is a widely grown white variety in the Italian region of Friuli. Its wines are floral and crisp with nutty flavors.
TorrontesWhite
A white variety of growing popularity used most notably in Argentina. The wines are fragrant and floral with Viognier-like characteristics.
Touriga NacionalRedHidden Gem
Touriga Nacional is a red varietal native to Portugal, and more than 90 percent of all of the world’s vines can be found in its homeland. It’s one of the most important grapes used to produce the great fortified wine, Port, along with Touriga Franca, Tinta Roriz, and Tinto Cão. While none of these grapes are household names among the average wine drinker, Touriga Nacional stands above the group in terms of prestige and name recognition. Touriga Nacional can also make dry red wines with depth and style akin to Australian Shiraz. The best news is that many dry Touriga Nacional reds can be had for under $25. It can be one of the best bargains in the bold red category, but beware that while it’s catching on, prices are on the rise.
TrebbianoWhiteGlobal Headliner
A workhorse grape native to Italy, Trebbiano is widely used throughout the world. It is the fourth most planted white varietal in the world, so there is a lot of it out there. View Our Full Profile →
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Ugni BlancWhite
The French equivalent of the Italian Trebbiano. This is a workhorse grape, being grown all over Italy, in Cognac (for Brandy), and in southern France as well as in a large number of other countries around the world. The wines are dry and crisp, with a distinctive, rather harsh varietal flavor unless there is enough heat summation to fully ripen the grapes. It is surprising that the grape has not been successful anywhere in California, despite being considered a standard in many Italian vineyards.
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VerdelhoWhite
Verdelho, a white variety grown throughout Portugal but best known for its use in Madeira, where it lends its name to a fortified wine produced there. It is also cultivated in Portugal’s Douro Valley, where it is known as Gouvelo. Verdelho is also grown throughout Australia. It was originally brought there to produce sweet, fortified wines, but it has recently made a name for itself producing spicy, dry white wines of note.
VerdicchioWhite
Verdicchio An ancient white variety of distinction, most prominently used in Italy’s Marches. The variety is best showcased in the areas of Castelli di Jesi and Matelica, where it produces wines noted for their complex, ripe green apple notes and distinctive nutty accents. Recently, we have seen Verdicchio in California! Stay tuned.
VermentinoWhiteHidden Gem
An Italian varietal that is utilized in a number of Italian wine regions. Vermentino is also an important grape in the south of France, where it’s known as Rolle, and in portions of Spain.
Vermentino is enjoying renewed interest in Italy thanks to the bright and approachable wines made on the island of Sardinia. Vermentino is now Sardinia’s primary white grape; today, nearly 70% of Vermentino grown in Italy is found on the island.
Vermentino wines are beautifully floral, with exotic fruit notes, bright acidity, and mineral accents. Typically, the wines are dry, while Vermentino does produce great dessert-style wines thanks to its vibrant natural acidity. Dry Vermentino is very food-friendly, pairing with virtually anything from the sea, with octopus, shellfish, and oily fish varieties being the best matches.
VernacciaWhite
Vernaccia A white variety of some distinction, most notably known for its wines produced in and near the Tuscan town of San Gimignano, Vernaccia di San Gimignano. Vernaccia produces wines with a pleasing fruity character, generous acidity, and a fresh, clean finish. It is rarely seen outside Italy, though we have recently seen a handful of US examples.
Vidal BlancWhite
A hybrid white grape variety developed by Frenchman Jean Louis Vidal in the 1930s. Vidal Blanc is a cross of Ugni Blanc and Rayon d’Or. It is noted for its ability to produce substantial sugar levels in cool climates while maintaining good acid levels. In the right hands, Vidal Blanc can produce wines on par with vinifera varieties. Although developed for potential use in France’s Cognac region, it is widely planted in the US eastern states and Canada.
ViognierWhiteRegional Classic
Viognier is native to France’s Northern Rhône. It still thrives in the Northern Rhône (and is also found in white blends of the Southern Rhône), where it is the sole grape of Condrieu AOC. View Our Full Profile →
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WeissburgunderWhite
Synonymous with France’s Pinot Blanc. In Germany, it is grown primarily in Baden, Pfalz, and Sachsen. The wines are often rather neutral, but some stellar examples have emerged in recent years.
White RieslingWhite
True name of the so-called Johannisberg Riesling or Rhine Riesling grape and its wines. Viewed at a distance in the field, the fruit has a distinctly whitish natural cast, as if powdered by a Japanese make-up artist. Immediately recognizable, this grape looks like no other on the vine.
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XinomavroRed
Greek grape used for reds and rosé wines. Xinomavro is the most popular red wine grape of the uplands of Naousa.
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ZibibboWhite
Zibibbo (Muscat of Alexandria) is an ancient, aromatic white grape famous in Sicily, especially Pantelleria. Versatile as a table grape, it produces fragrant dry wines with floral, citrus, and tropical notes, as well as iconic sweet Passito styles bursting with apricot, fig, honey, and spice. Drought-resistant and full of personality, Zibibbo captures Mediterranean sunshine in every glass.
ZinfandelRedHidden Gem
Zinfandel is often known as America’s grape. Certainly, California claims it as its own. It is of Croatian descent and is the sibling of Primitivo (Puglia, Italy).
Zinfandel is a grape of great importance in California and has a near cult-like following in America. November 3 is National Zinfandel Day — cause for a celebratory glass or two. Despite being native to a faraway land, Zinfandel and the California wine industry are tied at the hip. Zinfandel wines have been produced in California since the 1850s, but they fell out of favor during and after Prohibition.
While Zinfandel is known and loved for its deep, fruity, spicy, and powerful red wines, a “blush wine” called White Zinfandel saved many old Zinfandel wines from being uprooted.
Zinfandel is grown throughout California, allowing us to see the incredible impact that place has on a grape and its wine. I have always leaned toward the slightly cooler areas, such as Paso Robles, Amador County, and the Sierra Foothills, rather than Lodi and Napa Valley. Appellations like Dry Creek Valley and Rockpile in Sonoma County make bigger-styled Zinfandel, too, but there is such a lovely spice component and balance in these wines that I find them to be simply irresistible.
ZweigeltRed
Zweigelt is Austria’s most widely planted red grape, a 1922 crossing of Blaufränkisch and St. Laurent. It yields juicy, approachable wines with bright red and black cherry, raspberry, pepper, and spice, backed by good acidity and soft-to-moderate tannins. Versatile for everything from light, fresh styles to oak-aged, structured bottlings with aging potential, Zweigelt is a crowd-pleasing, food-friendly Austrian star.
This encyclopedia grows continually — if a grape you’re curious about isn’t here yet, let us know via the contact page. To go deeper on wine, beer, spirits, and cocktails, our book Be A Beverage Expert (BABE) is the companion to this whole site. And to keep learning, explore the rest of the Wine section.