Grape Varieties

In Europe, wine is usually referred to by the region where it is produced. This is called the appellation; examples are Burgundy, Bordeaux, and Champagne. These wines have to be produced it these specific areas to be called these names, for instance, if Champagne isn’t produced in Champagne, France, it is sparkling wine. In the U.S. wines are referred to by the grape that they are produced from such as Merlot, Chardonnay, and Cabernet Sauvignon; these wines are referred to as varietals and must contain 75% of the grape they are being named for by law. A Cabernet Sauvignon may have up to 25% of Merlot grapes in it.

Below is a list of grape varieties and information on each.

Cabernet Franc: Bordeaux, France is home to this grape, it is also produced in Eastern Europe, Italy, Australia, and the U.S. It has a strong raspberry flavor with hints of herbs. Cabernet Franc is lighter in body than Cabernet Sauvignon and is very soft and at its best when blended, usually with Malbec and Cabernet Sauvignon, also used in Bordeaux blends. This grape has subtle color, acidity and tannin. Cabernet Franc grows best in warm climates, if it is too hot, the result will be a stewed and jam like flavor.

Cabernet Sauvignon: The Cabernet Sauvignon grape is produced worldwide in almost every place that grapes are produced. This grape has a very distinctive black currant flavor with hints of cedar and mint; it is mellow and can range from medium to full body. Cabernet is often blended with Cabernet Franc, Shiraz, and Merlot; well rounded, high in tannin, and is best when aged at least 5 years. This grape variety is referred to as “king of the noble grapes.

Chardonnay: The Chardonnay grape’s home is Burgundy, France, but is grown in most regions that produce grapes. This grape is characterized by it buttery, lemony flavor with hints of nut and oak; the body is full and the style can vary from light and unoaked to (in cooler climates) rich and filled with tropical fruit flavors. The Chardonnay grape is probably the world’s favorite white grape and is blended with Pinot Noir and Pinot Meunier to produce Champagne. The grape is versatile and grows well in varying climates.

Chenin Blanc: This grape grows in most wine producing countries. Chenin Blanc has incredible flavors with contrasts of honey, guava, quince, with hints of light floral fruitiness. This grape is used for dessert style wines; it is acidic, with a well rounded style that can vary from fresh and light to rich and heavily oaked.

Corvina: This grape is from Veneto in Northern Italy. The flavor is predominately cherry and is bittersweet and light bodied with low tannin; it is simple and easy drinking. This is the main grape used in the production of Valpolicella and Bardolino.

Gamay: The Gamay grape is grown almost exclusively in France, especially in Burgundy. The flavor is of cherry and candy with a hint of raspberry; light in body, distinctive and simple; fairly sharp and refreshing and best when drank young.

Gewurztraminer: This is a classic white grape from the Alsace region in France; also produced in Eastern Europe, Northern Italy, and Germany. This wine is intensely aromatic and bursting with flavors of rose petals and spices. The wine is dry, but some are so rich that they may seem sweet to the palate. Gewurztraminer is used alone as a varietal.

Grenache: This grape is planted all over Europe, especially in Spain; also grown in the U.S., Australia, Morocco, Israel, and Algeria. Grenache has very ripe fruity flavors, predominately strawberry; it ranges from light bodied and fruity to rich dessert fortified wines. This grape is best when blended, especially with Shiraz.

Malbec: G rown in France, Argentina, Italy, Brazil, Spain, Portugal, Switzerland, Madeira, and the U.S. Malbec has a great color depth, it is juicy, fruity and has plum like flavors. The body is soft, yet robust, intense, and full flavored. This grape thrives in well irrigated sandy soil; it is famous for its quality and is used in some Bordeaux clarets. Malbec is probably Argentina’s best grape variety.

Merlot: This grape is grown mainly in Southern France, Eastern Europe, Northeast Italy, and the U.S. mainly California. The grape is juicy and fruity and has flavors of black currants, black cherries, and mint to name a few. The body is soft with often a complex texture. This wine is soft and velvety; it has lower tannin and higher alcohol than Cabernet Sauvignon. The Merlot grape is often used in Cabernet Sauvignon to soften the flavor.

Montepulciano: This grape hails from central Italy and has flavors that range from apple to plum. Fairly simple and full bodied; generally, rich, gutsy style, sometimes coarse tasting. Frequently blended with Sangiovese.

Mourvedre: The Mourvedre grape is grown in the south of France, Algeria, Australia and Spain. It has flavors of dark fruits, herbs and spices; it is rich and full bodied and a little earthy when young, but develops a smoky, leathery flavor when aged; frequently blended with Sangiovese.

Muscadet: The flavors of Muscadet has neutral, sometimes bland flavors with hints of apple and gooseberry; it is light bodied and crisp, good Muscadet is firm and dry with a steely acidity and freshness. Muscadet Primeur should be drunk young. This has been described as an easy going all purpose white wine.

Muscat: Planted widely throughout Europe, also in Victoria, Australia. The wine has flavors of raisins and orange and a vast range of styles ranging from sweet and fortified to dry, floral and grapey; often blended with various other grape varieties to increase complexity and flavor; also used to make Asti Spumante in Italy.

Nebbiolo: This grape is grown mainly in the Piedmont region of North West Italy; some are grown in Australia, Argentina, Uruguay, and California. The character is subtle with complex flavors of raisins, cherries, chocolate, and herbs; the wine is full bodied and robust and has good acidity and is high in tannin; its thick skins make wines that can mature for decades. The Nebbiolo grape is used equally as a varietal and as a blending grape for various Italian red wines such as Barolo, and Barbaresco.

Pinot Gris/Pinot Grigio: This wine can be very dry or rich and spicy, either way it has a honey characteristic. Italian Pinot Grigio is more lightweight and bland than its counterpart from Alsace, France which is more rounded and aromatic. The grape is sometimes blended with Riesling or just used as a varietal.

Pinot Meunier: This grape is grown mostly in the Champagne region of France. Pinot Meunier lends softness to Champagne. It is one of the 3 grapes along with Chardonnay and Pinot Noir that make up the bulk of Champagne. Its high acidity and light weight make it an ideal grape for the production of Champagne. Pinot Meunier has not traveled much outside the Champagne region of France.

Pinot Noir: This grape’s home is Burgundy, France. It is also grown in California, Australia, New Zealand, Germany, and Eastern Europe. The most noticeable flavors are strawberry and raspberry. The body of the wine can vary from medium to light depending on the area it is grown in, the style varies from plain to silky and complex. The Pinot Noir grape is used in most Burgundy wines as well as in much of the Champagne production. The grape doesn’t tolerate heat; does great in a cool climate; sensitive to overly wet and dry conditions.

Petit Verdot: This grape from Bordeaux, France has an intense raspberry flavor that when blended, produces an intense full bodied wine. The Petit Verdot is mainly used for blending with Cabernet Sauvignon for top quality wines in Médoc.

Pinotage: This variety hails from South Africa; it has distinct individual character with peppery, spicy flavors with strong hints of bananas, plums and red currants. Styles vary from smooth to rough textured. Although it benefits from maturing, it is not often allowed to age. Pinotage, itself, is a cross between Pinot Noir and Cinsault and was created in the 1920s by Professor Perold at Stellenbosch University.

Riesling: This grape is grown mainly in Alsace, France, also grown in Germany, Eastern Europe, Northern Italy and the U.S. This grape can produce powerful wines of superb quality and elegance. Flavor hints include green apple, lime, apricot and honey. Styles can range from light and crisp to headily rich and sweet. Ranges from delicate, dry, light bodied wines to ''noble rot'' infected dessert wines; ages beautifully.

Sangiovese: The Sangiovese grape is found mainly in Tuscany, Italy, also found in California, Argentina, and Australia. The flavors are of cherry and plum. Has a sweet/sour style. Most of it is ideal and easy drinking; best drunk young and fresh. This grape is rarely used as a single varietal. It is most often mixed into Tuscan red wines.

Sauvignon Blanc: Produced in France, and New Zealand. The wine is sharp and tangy, tastes like gooseberries and grass; it has natural acidity and is used in dry, medium sweet and sparkling wines. The style depends mostly on the area of production; Sauvignon Blanc from New Zealand tends to be sharp and tangy whereas the same wine from Chili tends to be soft. This grape is used as a varietal, but it is also blended with Semillon and Bordeaux.

Syrah/Shiraz: This grape is grown mainly in France and Australia, but is increasingly being grown in other areas such as South Africa, Algeria, and California. The character is intense and complex; the flavor is fruity, particularly blackberries and raspberries slight pepper overtones. Syrah is intense, rich and tannic with a velvety texture. Although used for blending in Châteauneuf-du-Pape, it is capable of fine quality wine as a varietal.

Semillon: The best dry, oaked varieties of this grape have the flavors of nectarine and lemon; sweeter versions have flavors of peaches, honey and apricots. The grape tends to produce full bodied wine with nice acidity. Semillon is sometimes aged in oak, but even if unoaked, it develops a delightful nutty flavor, particularly if allowed to age for several years. Semillon is famous for the part it plays in the production of Sauternes.

Tempranillo: This grape is mainly from Spain’s Rioja region, but it is also grown in Argentina and Portugal. Young Temparanillo has a distinguishing strawberry and cherry flavors. When aged, tends to have a plum like spiciness with hints of vanilla oak. This wine can range from light to full bodied and well oaked; the major element of red Rioja wines. Used in producing Port as well as for blending. This grape flourishes in Spain's cooler regions of Rioja and Ribera Del Duero.

Trebbiano: This grape is mainly produced in Italy. It is occasionally blended with red wines because of its high acidity. This wine is dry, neutral and bland and quite one dimensional; it can be harsh on the palate. It is crisp and is used in most bulk wines in Italy.

Voignier: The Rhone valley in France is home to this grape, but has recently been planted in South America, Australia and California. These grapes produce very perfumed wines that are aromatic and exotic they tend to be sweet on the palate even though it is a dry wine. The flavors are rich and aromatic tasting like apricots, peaches, and apricots. The style is soft, rich and luscious; this is usually used as a varietal and not often blended.

Zinfandel: This is California’s specialty grape; it is also produced in Croatia and Italy. The Zinfandel grape produces a raspberry and spicy fruit flavor and a vibrant color. The body can range from dry and red to a sweet blush colored, intensely sweet wine. This grape is produced as a varietal.