| Grape | Description |
|---|---|
| Abouriou (R) | 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 , if synonymous with, Gamay but DNA evidence suggests otherwise. |
| Aglianico (R) | Aglianico is one of the world s greatest red wine grapes. It is believed to be one of Italy s oldest grape grapes with ancient origins. It seems to have arrived in the region of Campania in the eighth-century BC. To this day, Aglianico is grown primarily in central and south Italy most notably in Campania and Basilicata. The resulting wines are most often medium to full-bodied and sturdy while lighter and fruitier examples are becoming more commonplace. 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. This great grape variety is now finding a home in California and Australia. |
| Albana (W) | A white grape native to Italy s Romagna Hills in Emilia-Romagna. It is a high acid variety that is most commonly used to produce dry whites and contributes to semisweet and sparkling wines. |
| Albariño (W) | A white variety best known for its resulting crisp and fruity wines produced in NW Spain. It is also grown in Portugal where it is sometimes known as Alvarinho. |
| Aleatico (R) | 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 Bouschet (R) | A red variety, originally from Spain, used in France’s Burgundy region to add color to Burgundy blends. Also used in central California primarily for table wines. While this is a variety that is known for adding heft to wines, it is capable of making remarkable wines. |
| Aligoté (W) | 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 pays second-fiddle to Chardonnay. The grape is noted for its high acidity and early ripening making it a frequent choice in sparkling wine blends. |
| Arneis (W) | 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, as well as other local reds including Barbera. Like many 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 where 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 seeing limited use in California and New Zealand. |
| Auxerrois (R) | The local name for Malbec in Cahors, France and not to be confused with Auxerrois Blanc a grape that is widley utilized in Alsace. |
| Auxerrois Blanc (W) | Synonymous with Pinot Blanc. |
| Bacchus (W) | A white hybrid variety that is a cross of Muller-Thurgau, Riesling, and Sylvaner. A very popular variety in Germany, bred in and very popular in the Pfalz. |
| Baco Noir (R) | A French hybrid wine variety, used primarily in the eastern USA for dry, red table wines. |
| Barbera (R) | Barbera A tremendous red variety native to Italy s Piedmont region where it produces numerous wines as a solo variety and in blends. Barbera is one of Italy s five most planted native varieties. It is grown primarily in Piedmont and neighboring Lombardia but the best examples are surely made in Piedmont. It was once a very popular variety in California where it often produced wines of distinction. Sadly, Barbera planting in California has been greatly diminished although it is well-suited to many of the popular appellations. The wines typically have deep color, intense fruit, low tannins, and generous amounts of acidity. |
| Bellone (W) | Bellone is a great native white varietal that is scandalously under-appreciated. It can be found primarily in Lazio and it has likely been in Lazio since the days of the Roman Empire. Bellone is capable of producing dry, sweet, and sparkling wines. Hopefully its versatility will encourage growers to increase plantings of this great grape. |
| Biancolella (R) | A very old varietal found sparingly in Campania being used in the production of Ischia DOC. |
| Bombino Bianco (W) | The primary variety of Apulia s San Servo Bianco. Bombino Bianco is also grown in Emilia Romagna and Lazio with incresing importance. This grape is also known as Ottenese. |
| Bombino Nero (R) | The primary variety of Apulia s Castel del Monte Rosato. |
| Bonarda (R) | 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. |
| Bourboulenc (W) | 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. |
| Brachetto (R) | 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 nineteeth-century. Due to the phylloxera blight most vines disappeared and along with it the style until it was revived in the 1980s. The best wines are made in Piedmont and fall under the Brachetto d Acqui DOC. The variety is scarcely seen outside of Italy. |
| Cabernet Franc (R) | Cousin to Cabernet Sauvignon, with many similarities, both in the vineyard and in the wine bottle. One of the big three varieties in Bordeaux (Cabernet Sauvignon and Merlot being the others). Cabernet Franc is also very important France s Loire where it is the dominant varietal in the vastly underrated Chinon. This varietal can be difficult to master as at times it can become excessively herbal or green. When done right Cabernet Franc is wonderfully floral and fruit driven with complex herbal accents. |
| Cabernet Sauvignon (R) | A noble and omnipresent red variety native to Bordeaux but has since been adopted by virtually every wine producing nation in the world. When grown in ideal soils and climates (such as Bordeaux) Cabernet Sauvignon can produce wines of incredible strength and elegance. Outside of Bordeaux terrific examples are being made in several California Appellations as well as Washinton State, Australia’s Coonawarra, and in a number of regions in South America. |
| Calabrese (R) | Synonymous with Nero d Avola. |
| Canaiolo (R) | 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. |
| Cannonau (R) | 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 Granacha. |
| Carignan (R) | 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. |
| Carmenere (R) | 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. |
| Carricante (W) | The primary varietal in Sicily s Etna Bianco. |
| Catawba (W) | 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 White (W) | 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 many Native American varieties. |
| Cesanese (R) | 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 discover Italy s long-forgotten or abused grapes has resulted in 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 was elevated to DOCG status in 2008. (Learn more about Cesanese here.) |
| Chambourcin (R) | 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. |
| Chancellor (R) | 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. |
| Charbono (R) | A red variety of Italian origin, many believe it to be Dolcetto, which was once modestly available in California. Sadly, scandalously under produced and under appreciated. The wines are fruity while firm and potentially tannic with balancing acidity. Please… somebody get some guts and grow more of this stuff! |
| Chardonnay (W) | Clearly the world’s most popular white wine variety, so much so that in the US it virtually synonymous with white wine. The sole component of the top white wines from France’s Burgundy region and a key component to Champagne. It is hard to find a wine producing nation that does not grow Chardonnay and produce this varietal. It best performs in regions that supply cool nights that extend the growing season developing complex flavors while retaining natural acidity. |
| Chasselas (W) | A white variety of confused origins that is grown around the world. It is almost always used in blends with the exception of Switzerland where it has been used to create light, pleasant wines. Chasselas is also found in France s Savoie and Alsace regions. |
| Chenin Blanc (W) | A terrific white varietal widely planted in many regions of the world but most famously in France’s, Loire Valley. In the Lorie Chenin Blanc is vital in many appellations most notably: Saumur, Savenniéres, and Vouvray. When made with care Chenin Blanc offers great floral and fruit qualities while possessing tremendous natural acidity that show well in still, sweet, and sparkling wines. The best made examples can age gracefully for decades. |
| Ciliegiolo (R) | A The name Ciliegiolo means little cherry in Italian, which is appropriate as the round grapes look like a cherry and its wines smell and taste like cherries. It s difficult to say how long Ciliegiolo has been used to make wine. The first written accounts seem to have been made in 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 north in Liguria and south in Puglia. Ciliegiolo is utilized in roughly 20 DOC (what are DOC wines?) wines primarily in central Italy and many more IGT blends. |
| Cinsault (R) | 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 Blanc (W) | 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. |
| Colombard (W) | 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. |
| Concord (R) | 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 northeast USA to produce fruity wines most often purchased in tasting rooms in quaint New York and New England wineries. |
| Cortese (W) | 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. |
| Corvina (R) | Corvina is a popular and greatly significant red variety grown in Italy s Veneto region and throughout the northeast. Corvina is the primary grape responsible for Valpolicella (including Amarone) and Bardolino. The quality movement in these areas has resulted in a new appreciation for Corvina recognizing it as one of Italy s noble red grapes. Corvina wines are most often medium-bodied with a fresh and sometimes tart cherry flavor with low tannins and a great balance of acidity. |
| Cot (R) | The Loire (France) local name for Malbec. |
| Counoise (R) | This variety is known only by the mot diehard Rhone fanatics. Despite its lack of name recognition Counoise is an important player in Châteauneuf-du-Pape wine. This is a beautiful blending grape marrying perfectly with both Syrah and Grenache. |
| Croatina (R) | Synonymous with Bonarda. The primary red varietal in Oltrepo Pavese. |
| De Chaunac (R) | 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 often used in blends if at all. |
| Delaware (W) | A popular American variety of the Lambusca family. The skins are bright pink when ripe but the subsequent wines are most often white. It takes the name from the Ohio town where it was discovered. |
| Diamond (W) | An American hybrid grape (a cross of Iona and Concord), used both for white wine and for table grapes. Also called Moore’s Diamond for the horticulturist, Jacob Moore, who produced the variety in 1885. |
| Diana (W) | An American hybrid wine grape used for white wines in the eastern wine regions of the USA. |
| Dolcetto (R) | 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 make darker and richer wines as compared to their Italian counterparts. |
| Durella (W) | A white variety used in Italy’s Northeast. |
| Duriff (R) | 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 greatly misleading as the wines from this grape are anything but petite but rather dense and hardy with power and flare. |
| Dutchess (R) | A New York native variety and member of the Lambrusca family. It grows very well but is not as hearty in cold weather as many other native varieties. The flavors tend to be clean and fresh without the foxy notes found in many Lambrusca grapes. |
| Elvira (W) | A white Labrusca variety that appears to have come from Missouri. A very hearty variety that is most often used as a blending grape. |
| Erbaluce (W) | 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 can be found in Italy and therefore 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 had tried to prove that Erbaluce was related to Arneis but all attempts in this regard have been proven false. All evidence points to the fact that Erbaluce is a unique varietal that has been documented in its native Piedmont since 1606. |
| Falanghina (W) | 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) |
| Fiano (W) | 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. |
| Folle Blanche (W) | 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 its tremendous aromatic qualities. |
| Forastera (W) | A white variety found in Campania. |
| Freisa (R) | A red varietal native to Piedmont where it contributes to dry and sparkling wines. |
| Fume Blanc (W) | Synonymous with Sauvignon Blanc the name Fume Blanc was used by New World winemakers. |
| Furmint (W) | A white variety widely grown in Eastern Europe most notably Hungary where it is responsible the world famous dessert wine, Tokaji. |
| Gaglioppo (R) | 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. |
| Gamay (R) | A red variety, grown throughout the world but especially known in the Beaujolais region of France. Gamay is most often fruity and soft best consumed young. In the crus of Beaujolais, Gamay produces wines with great depth and character and can rival Pinot Noir. |
| Garganega (W) | 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. |
| Garnacha (R) | Garnacha, or Grenache as they say in France and much of the New World, is an interesting and versatile grape of Spanish origin. It s absolutely one of my favorite red wine grapes as it shines in so many applications. Garnacha s flavors range from soft, fruity notes redolent of strawberry and raspberry with sweet herbal accents to wines that are dense with flavors of black plum and cherry with pronounced spice, herbal, and mineral notes. The color, too, ranges from light ruby red to deep garnet. You can plan a meal around Garnacha (it also makes great rosé wines) scaling up the flavors to match increasingly more hearty and flavorful dishes. Garnacha can and does produce some of the best value red wines that you will ever taste from the Spanish regions of Aragon and Navarra (among others) and of course Côtes du Rhône from the Southern Rhône in France. These wines consistently offer some of the best value for money among reds made anywhere in the world. |
| Gewürztraminer (W) | This is a noble mutation of the ancient Traminer variety that developed in France’s Alsace region. Gewürztraminer literally translates to spicy Traminer. This varietal is now grown around the world but it arguably reaches its greatest potential in the Alsace where it produces dry wines that are very fruity, complex, spiced, and uniquely aromatic. |
| Greco (W) | Greco is a great and versatile grape grown in the south of Italy. Despite its name this varietal is not related to any known varietals from Greece. 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 and 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. |
| Grenache (R) | Synonimous with Garnacha the name Grenache is used in France and much of the New World. |
| Grenache Blanc (W) | 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 in France among white varieties and is an important varietal in Châteauneuf-du-Pape. While this grape is most frequently used as a blending grape it is capable of performing solo creating wines with crisp orchard fruit flavors with a refreshing dose of acidity. |
| Grignolino (R) | 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 are 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 for those who love bold rosé wines as well as anyone wishing to preserve this great old grape. |
| Gruner Veltliner (W) | Perhaps Austria’s most popular white variety where it produces wines with great orchard fruit notes complimented by a healthy dose of minerality. |
| Iona (W) | 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. |
| Isabella (R) | 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. |
| Johannisberg Riesling (W) | (pronounced rees-ling) 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. |
| Kerner (W) | A white hybrid developed in 1969. It is a cross of Riesling and Schiava Grossa (aka Trollinger) which is actually 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. |
| Lagrein (R) | Lagrein 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 variety is a rarity outside of Italy but we have seen a lovely example from California that gives us hope that this quirky variety may grow in popularity. |
| Lambrusco (W) | 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. |
| Lemberger (R) | Synonymous with Blaufrankisch Lemberger produces thick and sturdy wines at a handful of USA wineries. |
| Macabeo (W) | 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. |
| Macabeu (W) | 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. |
| Malbec (R) | One of the five major red varieties of Bordeaux and the primary varietal in France’s Cahors appellation, the under appreciated wine of Southwest France. It is widely planted in Argentina where it produces deep, dense, wines often displaying both finesse and intensity. Today the varietal is far more associated with Argentina than its native France. |
| Malmsey (W) | 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. |
| Malvasia (W) | A prolific white variety, probably of Greek origin, that is responsible for fresh bright wines in Italy to the US and fortified wines from Maderia (where it is known as Malmsey). |
| Marsanne (W) | 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. |
| Mataro (R) | Synonymous with Mourvedre. |
| Merlot (R) | Merlot is an essential varietal in France s Bordeaux region where it at times takes the lead role particularly on Bordeaux right bank in the appellations of Saint-Emillion and Pomerol. Merlot is most often softer, and less tannic than Cabernet Sauvignon requiring less aging to achieve peak maturity. Merlot has also become an essential varietal in many New World wines being both blended with Cabernet and a remarkable solo performer. Despite the proclamations made by some overrated Hollywood movie, Merlot is one of the world’s great red wine grapes! |
| Molinara (R) | An important red blending variety in Italy’s Veneto region where it is prized for its firm acidity. Most notably used in Valpolicella. |
| Monastrell (R) | A popular red variety throughout Spain that is believed by many to be synonymous with Mourvedre. |
| Montepulciano (R) | Montepulciano An ancient and increasingly popular variety grown in central and south 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 dominate blends with primarily Sangiovese in a supporting role. (See our Montepulciano feature) |
| Mourvedre (R) | Red wine variety grown in warm climates in the south of France where it is often blended with Cinsault and Grenache. While this is an important variety in the Rhone it is likely that Mourvedre is a native of Spain where it is known as Monastrell. Mourvedre produces wines with density, power, and a generous dose of acidity. In California this variety was first known as Mataro where it was used almost exclusively in blends. Mourvedre has earned a cult following here thanks largely to the “Rhone Rangers.” |
| Muller-Thurgau (W) | 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. |
| Muscadet (W) | 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 it’s sole white wine varietal have become synonymous. The wines are crisp, and light and an ideal companion to shellfish and seafood dishes popular in the region. |
| Muscat (W) | A white, spicy, and aromatic variety family of grapes that are often used for sweet wines but can produce dry whites as well. As there are countless variations of the varietal the origins are often disputed with France, Greece, and Italy claiming to be the ancestral home. |
| Nebbiolo (R) | Nebbiolo is one of Italy s, and the world s, most noble red varieties. Nebbiolo is prominent in the Piedmont region where it is responsible for the tremendous DOCG (Italy s top official classification) wines of Barolo and Barbaresco, as well as the lesser appreciated Gattinara DOCG and Ghemme DOCG. Nebbiolo is also an important varietal in neighboring Lombardia. For the grower, Nebbiolo has a reputation of being difficult. The wines are often light in color but don t be fooled. Nebbiolo wines are often robust with high tannin levels. Flavors and aroma characteristics include violets, herbs, cherry, raspberry, tar, truffles, and dried berries. |
| Negroamaro (R) | 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 surly describes the wines that are as black as shoe polish with loads of spice that supports the rich, ripe blackberry, prune, and black cherry flavors that are often cloaked in firm, chewy tannins. In addition to big and sturdy reds Negroamaro also produces beautiful rosé wines rich with fruit. Our favorite Negroamaro wines are produced in the Salice Salentino DOC. |
| Nero Buono (R) | 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 is a varietal on the rise and I predict that it won t be long before a DOCG wine based on Nero Buono rises in Lazio. |
| Nero d’Avola (R) | 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 as well as in several popular Sicilian blends. The wines are fruit-driven delivering flavors of black cherry, plum, cigar tobacco, licorice, and dried herbs. 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.) |
| Niagara (W) | 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. |
| Norton (R) | 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. |
| Palomino (W) | Predominant grape variety used in the Jerez, or Sherry region of Spain. It is also found elsewhere in Spain, being used for common table wines there. 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 a low acid grape and is best used in blends with other varieties. |
| Passerina (W) | 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. |
| Pecorino (W) | 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 thought by many 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 Ximenez (W) | Pedro Ximénez (also simply known as PX) is a white Spanish wine grape variety grown throughout Spain but best known for it’s use in Sherry and Spanish Brandy. |
| Petit Manseng (W) | 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 can be found only in the state of Virginia. |
| Petit Verdot (R) | A dark and intense variety found in France s Bordeaux region. In years past Petite Verdot playing a significant role in the wines of Bordeaux but today it is typically a small portion of the blend if included at all. |
| Petite Sirah (R) | A red variety with great popularity in California. Once a variety of mysterious origins it is now known to be synonymous with France’s Durif. Petite Sirah produces dark, robust, and somewhat tannic wines. See Durif. |
| Picpoul (W) | This unique white variety is native to the Languedoc-Roussillon region. Picpoul is one of the 13 permitted varietals in Châteauneuf-du-Pape. |
| Pinot Bianco (W) | Synonymous with Pinot Blanc. This variety is typically found in Italy s northern regions. |
| Pinot Blanc (W) | 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 as well but its now using sparingly in both regions. Pinto Blanc is used in Austria where it known as Weissburgunder as well as Italy and Spain where it is called Pinot Bianco. |
| Pinot Grigio (W) | Synonymous with Pinot Gris. Perhaps Italy s most popular export white variety where it produces 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 Gris (W) | A white variety of confused origin grown with great success in France’s Alsace region. It is planted in many countries and has had some success in then US Pacific Northwest. |
| Pinot Meunier (R) | 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 acidity it brings to the wines of the region. The varietal was once important in the Loire Valley but is now just sparsely planted in the region. Pinot Meunier is also found in cooler growing regions in both Germany and Switzerland. |
| Pinot Nero (R) | Synonimous with Pinot Noir. |
| Pinot Noir (R) | A noble red variety from France’s Burgundy region, as well as being an essential player in Champagne, where it produces some of the world’s most famous and pricey wines. Pinot Noir is planted throughout the world with varying degrees of success. The varietal undoubtedly prefers cooler regions thriving in California’s Russian River Valley as well as Oregon’s Willamette Valley and the Yarra Valley of Australia (among others). |
| Pinotage (R) | A red hybrid of some fame in South Africa. A cross of Pinot Noir and Cinsaut released in 1925. Recently it has been used with varying degrees of success in the US, Canada, and New Zealand. |
| Primitivo (R) | 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. |
| Riesling (W) | Without doubt one of the world s greatest white wine varieties. Native to Germany and grown throughout the world enjoying it s greatest success at home and in France s Alsace region. |
| Rodinella (R) | 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. |
| Roussanne (W) | 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. |
| Ruchè (R) | 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 footprint concerning acres planted, it has earned serious attention from Piedmont wine lovers and the zone of Ruchè di Castagnole Monferrato earned DOCG status in 2011. |
| Rulander (W) | Synonym for Pinot Gris, Pinot Grigio, or Grauerburgunder. This is a white wine grape which 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. |
| Sagrantino (R) | Sagrantino is a native of Italy s Umbria region a land-locked 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 the revival of this grape. Caprai bought his estate in 1971 and planted 13.5 acres of Sagrantino in 1973. His wines are believed by many to be the gold-standard of Sagrantino in Umbria. (See our Sagrantino feature) |
| Saint-Emilion (W) | Synonimous with Ugni Blanc. |
| Sangiovese (R) | Sangiovese Italy s most planted varietal is one of the world s greatest wine grape. It is impossible to overstate the importance of Sangiovese s importance to the wine world in Italy and the world. Sangiovese is most famously used in Tuscany where it is the primary variety of Chianti, Vino Nobile di Montepulciano, and the sole varietal in the world-famous Brunello di Montalcino. Sangiovese is used throughout Italy and despite being wildly famous it is relatively scarce outside of Italy. While Sangiovese can express many different flavors dependent upon where it is grown and to a lesser degree how it s treated it does reliably offer flavors of cherry (both tart and sweet), earth, oregano, roasted tomato, black tea, licorice, and violets. We have found lovely versions of Sangiovese made in the USA. All of the better USA examples are grown in regions with cool nights and longer growing seasons. |
| Sauvignon Blanc (W) | White grape, second only to Chardonnay for table wines in many quarters. Used around the world for its ability to produce fine wines in regions a little too warm for the best Chardonnays. Often blended with its sister variety, Semillon. In recent decades New Zealand has emerged as a nation producing Sauvignon Blanc in its natural form showing all of the grape s wild citrus and spice notes. |
| Scheurebe (W) | 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 ripen in early October. The wines of Scheurebe are most often fragrant with great natural acidity and a pronounced fruity character. |
| Semillon (W) | 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. |
| Sercial (W) | 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 Blanc (W) | French Hybrid grape variety grown primarily in France and in the eastern USA. The wines can be quite good when carefully produced. |
| Spatburgunder (R) | The German equivalent of Pinot Noir. Perhaps a Pinot Noir clone which was taken to Germany from France s Burgundian vineyards many decades ago. |
| Sylvaner (W) | A light variety that is quite prolific on the vine. It produces primarily bulk whites in France and Germany. |
| Syrah (R) | Syrah is an important red wine grape, grown in France s Rhone region where it primarily responsible for the wines of the Northern Rhone and important in blends in the Southern Rhone. In recent decades Syrah, synonymous with Shiraz, has become a major player in the New World most notably in Australia and the USA. At its best, Syrah can produce some of the most profound red wines in the world. The wines are stuffed with dense berry flavors and aromas with tannin and structure to add complexity and longevity. Many of the best Syrah wines have complimentary flavors of earth, smoked meats, and leather. |
| Tannat (R) | This native of France’s Southwest is the national red grape of Uruguay. At home Tannat is best known for it’s 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. |
| Tempranillo (R) | A noble red variety used with great success in Spain and to a lesser degree in Portugal. Some have likened Tempranillo’s flavor to a rustic and robust Pinot Noir. It is known by several other names including Tinto de Toro |
| Tocai Friulano (W) | A widely grown white variety in the Italian region of Fruili. Its wines are floral and crisp with nutty like flavors. |
| Torrontes (W) | A white variety of growing popularity used most notably in Argentina. The wines are fragrant and floral with Viognier like characteristics. |
| Trebbiano (W) | The Italian equivalent of the French Ugni Blanc or Saint Emilion. 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 the fact of its being considered a standard in many Italian vineyards. |
| Ugni Blanc (W) | 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 the fact of its being considered a standard in many Italian vineyards. |
| Verdelho (W) | A white variety grown throughout Portugal but best known for it s use in Madeira where it lends its name to a fortified wine it produces. 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 its fame producing spicy, dry white wines of note. |
| Verdicchio (W) | 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 they produce wines that are noted for their complex, ripe green apple notes and distinctive nutty accents. Recently, we have seen Verdicchio in California! Stay tuned. |
| Vermentino (W) | Vermentino A white variety producing unique wines from Tuscany to Sardinia and Liguria. The variety is also important in the South of France. This versatile grape produces dry, crisp white table wines, as well as sparkling and sweet wines. |
| Vernaccia (W) | 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 matched with generous acidity and a fresh, clean finish. It is rarely seen outside of Italy while we have lately seen a handful of US examples. |
| Vidal Blanc (W) | 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 produces substantial sugar levels in cool climates while maintaining goo 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 US eastern states and Canada. |
| Viognier (W) | Viognier is known as the Rhone s exotic white varietal. It is most at home in the appellation of Condrieu where it produces wines with incomparable aromas and flavors reminiscent of a unique hybrid of apricot, peach, and lush tropical fruits. Viognier is best grown in relatively cooler where it can retain its vibrant, bright acidity that all but disappears when it becomes overripe. |
| Weissburgunder (W) | Synonymous with France s Pinot Blanc. In Germany it is grown primarily in Baden, Pfalz and the Sachsen. The wines are most often rather neutral but some stellar examples have been seen in recent years. |
| White Riesling (W) | True name of the so-called Johannisberg Riesling or Rhine Riesling grape and its wines. Viewed at a distance in the field, there is a distinctly whitish natural cast on the fruit as if powdered by a Japanese make-up artist. Immediately recognizable, this grape looks like no other on the vine. |
| Zinfandel (R) | Zinfandel is an important red varietal in California known both for its sturdy, intense, and rustic reds as well as light, and fruity rosé wines. For years the origins of this varietal were greatly debated but it has been proven (to some degree) that Zinfandel is related to Italy s Primitivo both decedents of Croatia s Plavac Mali. |
