Browse by Varietal

Agiorgitiko is a red wine grape variety native to Greece, particularly associated with the Nemea region of the Peloponnese peninsula. It produces wines with medium to full body, showing cherry, red fruit, and plum flavors with moderate tannins and good acidity, often with notes of sweet spices and sometimes a touch of smokiness. Agiorgitiko thrives in the warm Mediterranean climate and is used to produce various styles from fresh, fruity wines to more structured, age-worthy examples, as well as rosé wines.

Ancient southern Italian grape producing powerful, ageworthy wines. Called the Barolo of the South, Aglianico has high tannins and acidity. Taurasi is the most prestigious expression.

Airén is a white wine grape native to Spain, particularly in La Mancha where it's the most widely planted white variety. It typically produces wines with moderate acidity, subtle fruit flavors of apple and citrus, and often displays a neutral character that made it historically popular for brandy production. Airén thrives in hot, dry climates and is commonly used for everyday table wines, though modern winemaking techniques have improved its quality potential.

Spain's finest white grape from Galicia, producing fresh, aromatic wines with citrus and stone fruit. High acidity and slight salinity from coastal vineyards. Portugal's Alvarinho produces similar styles in Vinho Verde.

Alicante Bouschet is a red wine grape variety that originated in France in 1866 as a cross between Petit Bouschet and Grenache created by Henri Bouschet. Unlike most grapes with clear juice, it's a teinturier variety with red-colored flesh and juice, producing deeply colored, full-bodied wines with moderate tannins and flavors of blackberry, cherry, and earthy notes. While historically important in France, today it's particularly significant in Portugal's Alentejo region, often used in blends to add color and structure.

Alvarinho is a white grape variety indigenous to northwestern Portugal and Galicia, Spain (where it's known as Albariño). It produces aromatic wines with high acidity, typically expressing citrus, stone fruit, and floral notes, with distinctive minerality and sometimes a slight salinity. Alvarinho thrives in the cool, rainy Atlantic climate of its home regions, producing vibrant, fresh wines that are usually dry and medium-bodied with good aging potential.

Antão Vaz is a white Portuguese grape variety primarily grown in the Alentejo region. It produces full-bodied white wines with moderate acidity, featuring citrus, tropical fruit, and subtle mineral notes, and shows excellent resistance to drought and heat. Antão Vaz is often used in single-varietal wines but can also be blended with other Portuguese varieties like Arinto and Roupeiro to create more complex whites.

Aragonez is the Portuguese name for Tempranillo, Spain's noble red grape variety that thrives in the Iberian Peninsula. This medium to full-bodied red grape produces wines with moderate acidity and soft tannins, featuring flavors of red berries, plum, tobacco and leather. Aragonez performs well in continental climates with hot days and cool nights, producing both varietal wines and important components in Portuguese blends from regions like Alentejo and Douro.

Arinto is a high-quality white grape varietal primarily grown in Portugal, particularly in the regions of Vinho Verde, Bucelas, and Bairrada. It produces wines with vibrant acidity, citrus flavors (lemon, lime), green apple notes, and often displays a distinctive minerality, with the potential for aging due to its high acid structure. Arinto thrives in coastal areas and cooler climates, resulting in crisp, refreshing white wines that can range from light and unoaked to more complex versions with barrel aging.

Greece's finest white grape from volcanic Santorini. High acidity and minerality from volcanic soils. Produces bone-dry wines with citrus and saline character. Increasingly planted worldwide.

Piedmont's everyday red, Barbera produces juicy wines with high acidity and low tannins. Versatile and food-friendly, it ranges from simple to serious (Barbera d'Alba, Barbera d'Asti). Vibrant cherry fruit and refreshing acidity.

Blaufränkisch is a late-ripening red grape variety primarily associated with Austria (particularly Burgenland) but also grown in Hungary (as Kékfrankos), Germany, and parts of Eastern Europe. It produces medium to full-bodied wines with deep color, notable acidity, and moderate tannins, typically showing flavors of dark berries, black cherries, spice, and sometimes pepper notes. Blaufränkisch thrives in warmer climates with moderately cool nights that preserve its characteristic acidity, producing wines that range from fresh, fruit-forward styles to more structured, age-worthy expressions.

Bobal is a red grape variety indigenous to the Utiel-Requena region in Valencia, Spain, where it has been cultivated for centuries. This thick-skinned grape typically produces wines with deep color, moderate to high acidity, robust tannins, and flavors of dark fruits, herbs, and earthy notes. Traditionally used for bulk wine production, Bobal has experienced a renaissance in recent decades with producers crafting premium wines, including concentrated reds, rosados (rosés), and even sparkling wines.

Bonarda is primarily associated with Argentina, where it's the second most planted red grape variety after Malbec, though it originated in Italy's Piedmont region (where it's known as Douce Noire). This medium to full-bodied red grape produces wines with bright acidity, moderate tannins, and flavors of dark fruits, plum, and earthy notes, often with a slight rustic quality. Bonarda thrives in warm climates with ample sunshine, typically producing fruity, accessible wines that can range from simple everyday drinking styles to more complex, oak-aged expressions.

Parent of Cabernet Sauvignon, Cabernet Franc brings herbaceous notes and elegance to Bordeaux blends. Shines as a varietal in the Loire Valley (Chinon, Bourgueil) and increasingly in New York's Finger Lakes. More aromatic than Cabernet Sauvignon.

The king of red wine grapes, Cabernet Sauvignon produces full-bodied wines with firm tannins and excellent aging potential. Known for its distinctive blackcurrant flavor, it thrives in Bordeaux, Napa Valley, and many regions worldwide. Often blended with Merlot and Cabernet Franc in Bordeaux-style wines.

Canaiolo is a red grape variety native to central Italy, particularly Tuscany, where it has historically been used as a blending component in Chianti. It produces medium-bodied wines with soft tannins and notes of cherry, raspberry, and subtle floral characteristics, thriving in the warm Mediterranean climate. While traditionally blended with Sangiovese, there has been a revival of interest in producing single-varietal Canaiolo wines that showcase its gentle fruit character and approachable structure.

Sardinian name for Grenache, producing robust red wines with Mediterranean character.

Carignan is a red grape variety originating from Spain (Aragon), though now widely planted in France, particularly in Languedoc-Roussillon and as a component in Southern Rhône blends. The grape produces deeply colored, tannic wines with high acidity, moderate to high alcohol, and flavors of red berries, spice, and sometimes herbal notes. Traditionally used in blends to add structure and acidity, old-vine Carignan (especially when grown in poor soils with low yields) can produce complex, characterful single-varietal wines.

Cariñena is a red grape variety native to Spain, particularly the Aragón region, though it's known as Mazuelo in Rioja and internationally as Carignan. It produces tannic, acidic wines with red fruit and spice characteristics, thriving in hot, dry Mediterranean climates where its late ripening nature is an advantage. Traditionally used as a blending component in wines from Rioja, Priorat, and the Languedoc-Roussillon region of France, old-vine Cariñena can produce characterful single-varietal wines with complexity and depth.

Once thought extinct, Carmenère was rediscovered in Chile where it had been misidentified as Merlot. Produces deeply colored wines with herbal notes and softer tannins than Cabernet. Chile's signature red grape.

Sicilian white grape from Mount Etna producing mineral, age-worthy wines. High acidity from volcanic soils, citrus and flint character. Increasingly recognized for quality.

Catarratto is an indigenous white grape variety from Sicily, Italy, where it is one of the island's most widely planted varieties. It typically produces medium-bodied wines with moderate acidity, featuring notes of citrus, white flowers, herbs, and almonds. Catarratto thrives in Sicily's warm Mediterranean climate and is used both in single-varietal wines and blends, including being an important component in Marsala production.

Traditional Champagne blend of Chardonnay, Pinot Noir, and Pinot Meunier. Chardonnay provides elegance, Pinot Noir structure, Pinot Meunier fruit. Second fermentation creates bubbles. Aged on lees for complexity.

The world's most popular white grape, incredibly versatile and expressive of terroir. Ranges from steely, mineral Chablis to buttery California styles. Takes beautifully to oak aging and malolactic fermentation.

Chasselas is a white wine grape variety originating from Switzerland, where it is the most widely planted grape, particularly in the Vaud region. It typically produces light to medium-bodied wines with subtle flavors of honey, apple, and floral notes, with good minerality and moderate acidity. Chasselas thrives in cool to moderate climates and is primarily used to make elegant, crisp dry white wines, though it can also be found in France (particularly Alsace and Savoie) and Germany (where it's known as Gutedel).

Highly versatile Loire Valley grape producing styles from bone-dry to sweet, still to sparkling. High acidity and waxy texture. South Africa also produces excellent Chenin Blanc (Steen). Ageworthy in sweet forms.

Cinsault (also spelled Cinsaut) is a red grape variety that originated in southern France, particularly in the Languedoc and Rhône regions. It produces light to medium-bodied wines with soft tannins and notes of red berries, flowers, and sometimes a distinctive spicy character. Cinsault thrives in hot, dry climates and is commonly used in rosé wines, Rhône blends, and as a significant component in many red blends from South Africa, Lebanon, and other Mediterranean regions.

French grape producing crisp, fruity wines. Important in Gascony for Cognac production. South Africa and California produce varietal wines. High acidity, tropical fruit.

Cortese is a white grape variety native to the Piemonte (Piedmont) region of northwestern Italy, particularly associated with the Gavi DOCG. It produces light to medium-bodied white wines characterized by high acidity, crisp citrus notes, green apple, and mineral qualities, often with subtle floral aromatics. Cortese thrives in cooler climates and is typically vinified as a fresh, dry white wine intended for early consumption, though some premium examples can age gracefully.

The star of Valpolicella and Amarone in Italy's Veneto region. Produces light, tart wines in Valpolicella or rich, powerful wines when dried for Amarone. Cherry-dominant with almond notes.

Corvinone is an Italian red grape variety primarily grown in the Veneto region of northeastern Italy. It is characterized by large berries that produce wines with deep ruby color, medium to full body, and flavors of dark cherries, spices, and sometimes herbaceous notes with moderate tannins. Corvinone is most famously used as a key component in Amarone della Valpolicella and Valpolicella wines, often blended with Corvina and other local varieties.

Criolla Chica is a red grape variety primarily found in South America, particularly Argentina and Chile, where it was brought by Spanish colonizers in the 16th century. It is genetically identical to the Spanish variety País and the Mission grape of California, producing light to medium-bodied red wines with moderate tannins, bright acidity, and notes of red fruits, herbs, and earth. Criolla Chica thrives in warm, dry climates and is traditionally used for rustic table wines, though innovative winemakers are now creating higher quality expressions through careful vineyard management and modern winemaking techniques.

Croatina is a red wine grape variety primarily grown in northern Italy, particularly in Lombardy and Piedmont regions, where it's often used in the production of Bonarda wines. The grape produces deeply colored, medium to full-bodied wines with moderate tannins, exhibiting flavors of dark berries, plums, and often showing rustic, earthy notes with moderate acidity. It thrives in cooler continental climates and is commonly used in blends, though it can also produce varietal wines with good aging potential.

Dolcetto is a red Italian wine grape primarily grown in the Piedmont region of northwest Italy. It produces wines with deep ruby color, moderate tannins, and flavors of black cherry, licorice, and almonds, typically showing low acidity and a slightly bitter finish. Dolcetto thrives in cooler climates and is usually made into dry, medium-bodied wines meant for early consumption rather than aging.

Falanghina is an ancient white grape variety indigenous to southern Italy, particularly the Campania region near Naples. It produces aromatic wines with medium body, crisp acidity, and distinctive notes of citrus, apple, pear, and tropical fruits, often with mineral undertones. Falanghina thrives in the volcanic soils of Campania and is typically made into fresh, dry white wines, though it can also be used in sparkling wine production.

Portuguese white grape variety, also known as Maria Gomes, producing aromatic wines with floral notes.

Ancient southern Italian white from Campania. Produces textured wines with stone fruit, honey, and nutty notes. Fiano di Avellino is the classic expression. Excellent aging potential.

Field Blend is not a specific grape variety but rather a winemaking approach where multiple grape varieties are co-planted in the same vineyard, harvested together, and fermented as a single lot. This traditional practice is found in many old wine regions, particularly in California's old Zinfandel vineyards, Portugal's Douro Valley, and parts of Italy and Austria. Field blends typically reflect a specific vineyard's terroir rather than varietal characteristics, often producing complex wines with integrated flavors that can't be replicated through post-fermentation blending.

Folle Blanche is a white grape variety native to western France, particularly the regions of Cognac, Armagnac, and the Loire Valley. It produces light-bodied wines with high acidity, displaying crisp citrus flavors, green apple notes, and floral characteristics. Historically significant as a primary grape for Cognac and Armagnac production before the phylloxera crisis, today it's still used in Armagnac distillation and makes refreshing dry white wines in the Gros Plant appellation of the Loire Valley.

Frappato is a light-bodied red wine grape native to Sicily, Italy, particularly associated with the southeastern province of Ragusa. It produces aromatic wines with bright cherry, strawberry, and violet notes, moderate tannins, vibrant acidity, and generally low alcohol content. Frappato thrives in Sicily's warm Mediterranean climate and is commonly found as both a single-varietal wine and blended with Nero d'Avola in the Cerasuolo di Vittoria DOCG.

Freisa is an ancient red grape variety native to Piedmont in northwestern Italy, particularly associated with the hills around Turin and Asti. It produces wines with bright ruby color, high acidity, and distinctive floral aromas of violets and roses, along with red fruits and sometimes bitter notes of strawberry, raspberry, and cherry, often accompanied by significant tannins. Traditionally, Freisa wines were made in a slightly sparkling style, though today it's also produced as a still wine, ranging from light and fruity to more structured versions that can age well.

Friulano is a white grape variety primarily grown in the Friuli-Venezia Giulia region of northeastern Italy, where it was formerly known as Tocai Friulano until EU regulations prohibited the use of 'Tocai' to avoid confusion with Hungary's Tokaji wines. The grape produces medium-bodied wines with moderate acidity characterized by almond notes, apple, citrus, and subtle floral aromas, often with a distinctive bitter almond finish. Friulano thrives in the cool Alpine-influenced climate of Friuli, producing elegant, food-friendly white wines that are typically unoaked to preserve their fresh fruit character.

Hungarian grape famous for Tokaji dessert wines. Also produces excellent dry wines with high acidity and aging potential. Lime, smoke, and honey notes.

The grape of Beaujolais, producing light, fruity wines meant for early drinking. Carbonic maceration creates the distinctive banana and bubblegum notes in Beaujolais Nouveau. Cru Beaujolais shows the grape's serious side with age-worthy wines.

Veneto white grape producing Soave. At its best, produces elegant wines with almond and citrus notes. Quality varies widely from simple to complex and ageworthy.

Garnacha (known as Grenache outside Spain) is a red grape variety that originated in Spain's Aragon region. Medium to full-bodied with moderate tannins, it typically produces wines with red fruit flavors, subtle white pepper notes, and high alcohol content, thriving in hot, dry climates with poor soils. Garnacha is commonly used in blends throughout southern France (particularly in Châteauneuf-du-Pape), is the principal grape in Spanish Priorat wines, and can also produce excellent rosés and fortified wines.

Garnacha (Spanish) or Grenache (French) is a red grape variety believed to have originated in Spain, though now widely planted throughout Southern France, Spain, and other warm wine regions. It typically produces medium-bodied to full-bodied wines with high alcohol, moderate tannins, and flavors of red berries, white pepper, and herbs, often with a characteristic spicy quality. Thriving in hot, dry climates, Grenache is commonly used in GSM blends (Grenache-Syrah-Mourvèdre), rosé wines from Provence, and is the primary grape in renowned appellations like Châteauneuf-du-Pape.

Intensely aromatic Alsatian grape producing spicy wines with exotic fruit flavors. Distinctively perfumed with rose and lychee. Can be dry or off-dry to sweet. Pairs beautifully with Asian cuisine.

Glera is an ancient white grape variety originating from the Veneto region of northeastern Italy, primarily known as the main grape in Prosecco production. It produces light-bodied, aromatic wines with crisp acidity and flavors of green apple, pear, white peach, and floral notes, thriving in the cool, hillside vineyards of the Veneto and Friuli regions. Most commonly, Glera is used to make sparkling wines through the tank method (Charmat), resulting in the fresh, fruit-forward Prosecco that has gained worldwide popularity.

Graciano is a red grape variety native to Spain, particularly important in the Rioja region where it's often blended with Tempranillo. The grape produces wines with deep color, high acidity, and intense aromas of dark berries, floral notes, and spice, while offering good aging potential. Graciano thrives in warm Mediterranean climates and is traditionally used as a blending component in Rioja wines, though single-varietal expressions have gained popularity in recent years.

Grenache (also known as Garnacha in Spain) is a red grape variety that originated in Spain, but is now widely grown in southern France, Australia, and the United States. It typically produces medium to full-bodied wines with high alcohol content, displaying flavors of red fruits, white pepper, and herbal notes, often with a characteristic warm spice quality. Grenache thrives in hot, dry climates and is commonly used in blends such as Châteauneuf-du-Pape, GSM blends, and Spanish Priorat wines, though it can also produce excellent varietal wines.

A warm-climate grape producing fruity, spicy wines with moderate tannins and high alcohol. The foundation of Châteauneuf-du-Pape and Spain's Priorat. Often blended with Syrah and Mourvèdre in the Southern Rhône's GSM blend.

White mutation of Grenache producing full-bodied southern French whites. Low acidity, ripe fruit, often blended in Châteauneuf-du-Pape Blanc. Herbal and stone fruit notes.

Grillo is a white wine grape variety indigenous to Sicily, Italy, where it has historically been used in the production of Marsala wine. The grape produces wines with medium to full body, moderate acidity, and flavors of citrus, stone fruits, herbs, and a distinctive almond note, sometimes with a slightly saline character reflecting its coastal Mediterranean growing conditions. While traditionally blended, Grillo has gained recognition in recent decades as a high-quality single-varietal wine, producing dry, aromatic wines that showcase its ability to thrive in Sicily's hot, arid climate.

French red grape variety from the Loire Valley, primarily used in rosé wines.

Austria's signature white grape producing crisp wines with distinctive white pepper and citrus notes. Ranges from light and zesty to rich and complex. Excellent food pairing wine.

Jacquère is a white grape variety native to the Savoie region in eastern France, particularly in the Alpine foothills. It produces light-bodied, crisp wines with high acidity, featuring delicate floral aromas, citrus notes, and distinctive minerality that reflects its mountainous terroir. Jacquère thrives in cooler alpine climates and is most commonly made into dry, refreshing still wines, though it is occasionally used in the region's sparkling Crémant de Savoie.

Jaen (also known as Mencía in Spain) is a red grape variety primarily grown in Portugal's Dão region and in northwestern Spain. The grape produces wines with medium to high acidity, moderate tannins, and flavors of red berries, black cherry, pomegranate, and often herbal or peppery notes. It thrives in cooler, more humid climates and is typically used to produce medium-bodied, aromatic red wines that can show impressive aging potential.

Lambrusco is a family of Italian grape varieties primarily grown in Emilia-Romagna and parts of Lombardy, used to produce both red and rosé wines, with the most notable being frizzante (semi-sparkling) styles. These grapes typically produce wines with vibrant acidity, moderate tannins, and flavors of red fruits, violets, and sometimes a touch of bitterness, ranging from dry to sweet versions. Lambrusco thrives in the moderate continental climate of central-northern Italy and produces wines that are traditionally meant to be consumed young.

Lemberger (also known as Blaufränkisch) is a black-skinned grape variety native to Austria and widely grown in Central Europe. It produces medium to full-bodied red wines with bright acidity, moderate tannins, and flavors of dark berries, black cherry, spice, and sometimes pepper notes. Lemberger thrives in cool to moderate climates and is used to produce varietal wines that can range from fresh, fruit-forward styles to more structured wines with aging potential.

Loureiro is a white grape variety primarily grown in northwest Portugal and the Galicia region of Spain. It produces aromatic, high-acid wines with distinctive floral and citrus notes, often exhibiting aromas of orange blossom, lime, and green apple. Loureiro thrives in cooler, damper Atlantic-influenced climates and is a key component in Portugal's Vinho Verde wines, where it contributes bright acidity and aromatic complexity.

Macabeo (also known as Viura in Rioja) is a white grape variety primarily grown in Spain's northeastern regions including Catalonia, Aragon, and Rioja, as well as southern France's Roussillon region. This versatile grape typically produces wines with medium body, moderate acidity, and aromas of white flowers, green apple, and citrus, though it can develop more complex honey and nutty notes with oak aging. Macabeo thrives in warm Mediterranean climates and is commonly used both as a blending component in Cava sparkling wines and as a single-varietal still wine, particularly in Rioja where it can produce age-worthy whites.

Malbec is a full-bodied, smooth red wine known for its deep purple color and flavors of blackberry, plum, and vanilla, often with notes of cocoa or tobacco. Originating in France, it is now most famously associated with Argentina, where it thrives in the high-altitude climate, producing a velvety texture. It is a versatile wine that is both rich and approachable, making it popular with food or on its own.

Aromatic white grape family with many variants across Mediterranean. Ranges from dry to sweet, still to sparkling. Distinctive floral and apricot aromatics.

Mammolo is an Italian red grape variety primarily grown in Tuscany, particularly within the regions of Chianti and Vino Nobile di Montepulciano. It produces light to medium-bodied wines with distinctive floral aromas (particularly violet notes), moderate tannins, and bright acidity with red fruit flavors. Mammolo is most commonly used as a blending component in Sangiovese-based wines, where it contributes aromatic complexity and freshness.

Northern Rhône white producing full-bodied wines with low acidity and nutty character. Often blended with Roussanne. Ages beautifully, developing honeyed complexity.

Mazuelo, also known as Carignan in France and Cariñena in Spain, is a red grape variety originating from Spain that later became widespread throughout the Mediterranean. It produces wines with high acidity, firm tannins, and flavors of red fruits, herbs, and spice, often showing more rustic characteristics when young. Mazuelo thrives in hot, dry climates and is commonly used as a blending component in wines from Rioja (Spain), Priorat (Spain), and the Languedoc-Roussillon region of France.

Melon de Bourgogne is a white grape variety originating from Burgundy, France, but now primarily grown in the Loire Valley, especially in the Muscadet region. It produces light-bodied, crisp wines with high acidity, subtle flavors of green apple, citrus, and sometimes minerality, often with a slight saline character when grown near the Atlantic. The grape thrives in cooler climates and is most commonly used to make Muscadet wines, particularly Muscadet Sèvre et Maine Sur Lie, where the wine is aged on its lees for added complexity.

Merlot is a soft, approachable red grape that produces wines with supple tannins and lush fruit flavors. Earlier ripening than Cabernet Sauvignon, it brings roundness and fruitiness to Bordeaux blends. Right Bank Bordeaux (Pomerol, Saint-Émilion) showcases Merlot's elegance.

Mixed Varietals is not a specific grape variety, but rather a term used to describe wines made from multiple grape varieties that are blended together after separate vinification. Unlike field blends where grapes are co-fermented, mixed varietal wines allow winemakers to have precise control over the final blend, combining the strengths of different varieties. These wines can be found worldwide and range from everyday table wines to prestigious offerings like Bordeaux blends or GSM (Grenache-Syrah-Mourvèdre) blends.

Molinara is a red Italian grape varietal native to the Veneto region of northeastern Italy, traditionally used as a blending component in Valpolicella and Bardolino wines. It typically produces light-bodied wines with high acidity, subtle cherry flavors, and notable floral notes, though it is less concentrated in color than its common blending partners Corvina and Rondinella. Molinara thrives in the moderate continental climate of Veneto and contributes brightness and acidity to regional red blends, though its use has declined somewhat in recent decades.

Monastrell is a red grape variety primarily associated with southeastern Spain, particularly the regions of Jumilla, Yecla, and Alicante. It produces full-bodied, deeply colored wines with high alcohol content and rich flavors of blackberry, black cherry, pepper, and often herbaceous notes, with moderate to high tannins. Monastrell thrives in hot, dry Mediterranean climates and is often used to create powerful varietal wines as well as robust blends.

Montepulciano is a red wine grape variety native to central Italy, particularly common in the regions of Abruzzo, Marche, and Molise. It produces deeply colored, medium to full-bodied wines with moderate tannins and notes of plum, sour cherry, herbs, and spices, showing good aging potential. Montepulciano thrives in warmer climates and is most famously used to produce Montepulciano d'Abruzzo DOC wines, though it's important not to confuse it with Vino Nobile di Montepulciano, which is made from Sangiovese in Tuscany.

Ancient aromatic grape family producing sweet sparkling (Moscato d'Asti) to dry wines. Intense grapey, floral aromatics. Muscat de Beaumes-de-Venise is a fortified dessert wine.

Moschofilero is a pink-skinned Greek grape variety primarily grown in the Peloponnese region, especially in Mantinia. It produces aromatic white wines with medium body, featuring distinct floral notes of rose petals and sweet spices, citrus, and crisp acidity. Moschofilero thrives in high-altitude, cool climates and is typically made into dry white wines, though it occasionally appears in sparkling varieties.

A warm-climate grape producing rich, tannic wines with gamey, meaty character. Key component in Rhône and Spanish blends (Bandol, Priorat). In Spain, known as Monastrell or Mataro in Australia.

Italy's most noble grape, responsible for Barolo and Barbaresco. High in both tannins and acidity, Nebbiolo demands aging but rewards patience with extraordinary complexity. Notoriously difficult to grow outside Piedmont.

Negroamaro is a dark-skinned grape variety native to southern Italy, particularly the Puglia region in the heel of Italy's boot. It produces deeply colored, full-bodied wines with moderate to high tannins, featuring flavors of dark fruits, bitter cherry, tobacco, and earthy notes, often with a characteristic bitter finish (amaro means 'bitter' in Italian). Negroamaro thrives in hot Mediterranean climates and is commonly used to produce robust red wines, rosés (rosato), and is sometimes blended with Primitivo or Malvasia Nera.

Nerello Mascalese is a red grape variety indigenous to Sicily, primarily grown on the volcanic slopes of Mount Etna. It produces elegant, medium-bodied wines with bright acidity, fine tannins, and complex flavors of red fruits, herbs, spices, and distinctive mineral notes reflective of the volcanic soils. This noble variety thrives in the high-altitude, cooler microclimates of Etna, where it is used to produce both varietal wines and blends, including the prestigious Etna DOC wines.

Nero d'Avola is Sicily's most important indigenous red grape variety, originating from the southeastern part of the island near the town of Avola. It produces deeply colored, full-bodied wines with firm tannins and notable flavors of black cherry, plum, chocolate, and spice, often with a signature peppery finish. Thriving in hot, arid Mediterranean climates, Nero d'Avola is used both as a single-varietal wine and in blends, ranging from robust, age-worthy styles to more approachable, fruit-forward expressions.

Palomino is a white grape variety primarily associated with Spain, particularly the Jerez (Sherry) region in Andalusia, where it is the principal grape in Sherry production. It produces relatively neutral wines with moderate acidity, subtle flavors of citrus, herbs and minerals, and thrives in the hot, limestone-rich soils of southwestern Spain. While primarily used for Sherry production (ranging from bone-dry Fino to sweet styles), it is also found in the Canary Islands and small plantings exist in South Africa, Australia, and California.

Spanish grape producing extremely sweet sherry. Grapes are sun-dried before fermentation. Raisin, fig, molasses character. Used for sweetening other sherries.

Southwest French grape producing sweet wines from late-harvest or dried grapes. High acidity balances sweetness. Increasingly made in dry styles. Exotic fruit and spice.

Petit Verdot is a classic Bordeaux red grape variety traditionally used as a minor blending component in the region's wines, valued for adding color, tannin, and spice. It produces deeply colored, full-bodied wines with firm tannins and notes of black fruits, violets, and spice, requiring a warm climate with a long growing season to fully ripen. While historically used in small proportions for blending, single-varietal Petit Verdot wines have gained popularity in warmer New World regions like Australia, California, and parts of Spain where the grape can achieve full ripeness.

Despite its name, not related to Syrah but actually Durif from France. Produces inky, tannic wines in California with intense color and flavor. A blending grape that adds structure and depth to many California reds.

Picpoul (also known as Piquepoul) is a white grape variety primarily grown in the Languedoc region of southern France, especially around the Thau lagoon where it produces Picpoul de Pinet. The grape produces crisp, acidic wines with citrus notes, mineral qualities, and a distinctive saline character, making it an excellent pairing with seafood. Picpoul thrives in Mediterranean climates and is typically vinified into dry, refreshing white wines that maintain their acidity even in warm growing conditions.

Picpoul Blanc (also spelled Piquepoul Blanc) is a white grape variety originating from the Languedoc region in southern France, particularly known in the Pézenas area where it produces Picpoul de Pinet. The grape yields crisp, light to medium-bodied wines with high acidity, citrus notes (particularly lemon), green apple, and mineral characteristics, often with a distinctive saline quality reflecting its coastal growing areas. Picpoul Blanc thrives in Mediterranean climates and is traditionally used for fresh, aromatic single-varietal wines, though it has historically been a component in Châteauneuf-du-Pape blends and is now gaining popularity in California and other New World regions.

Alsatian white grape producing clean, crisp wines with apple and almond notes. Less aromatic than Pinot Gris, food-friendly and refreshing. Also popular in Austria and Italy (Pinot Bianco).

Pinot Grigio (also known as Pinot Gris) is a white grape variety that originated in France but is now widely grown in Italy, particularly in the northeastern regions. It typically produces light-bodied, crisp wines with subtle floral aromas and flavors of green apple, pear, and citrus, often with a characteristic slight bitterness on the finish. Pinot Grigio thrives in cool-climate regions and is generally made in a dry style, though off-dry versions are produced in Alsace, France where it's known as Pinot Gris.

Same grape, different styles. Italian Pinot Grigio tends toward light and crisp, while Alsatian Pinot Gris is richer and spicier. Also produces excellent wines in Oregon and New Zealand.

Pinot Meunier is a black grape variety that's primarily grown in France's Champagne region, where it's one of the three main grapes used in Champagne production alongside Pinot Noir and Chardonnay. It typically contributes fruity notes and roundness to wines, with characteristics of red fruits, spice, and sometimes earthy undertones. Pinot Meunier thrives in cooler climates and is valued for its earlier ripening than Pinot Noir and frost resistance, making it particularly suitable for Champagne's northern climate.

The heartbreak grape - notoriously difficult to grow but capable of producing the world's most elegant wines. Thin-skinned and temperamental, Pinot Noir excels in cool climates like Burgundy, Oregon, and New Zealand. Lighter in color but complex in flavor.

South Africa's signature grape, a cross between Pinot Noir and Cinsault. Produces wines ranging from fruity and approachable to dense and powerful. Unique smoky, earthy character divides wine lovers.

Primitivo is a dark-skinned grape variety primarily grown in Puglia, Italy, genetically identical to California's Zinfandel. It typically produces full-bodied red wines with high alcohol content, characterized by rich jammy flavors of black fruits (blackberry, cherry), pepper, and spice notes. Primitivo thrives in warm Mediterranean climates and is commonly made into bold, fruit-forward dry red wines, though sweet styles also exist.

Italian sparkling wine from Glera grape using tank method (Charmat). Fresh, fruity, approachable style. From Veneto and Friuli. DOC and DOCG designations ensure quality.

Rebula (also known as Ribolla Gialla) is a white grape variety primarily grown in the Friuli-Venezia Giulia region of northeastern Italy and in western Slovenia's Goriška Brda region. The grape produces wines with medium body, moderate acidity, and characteristic flavors of green apple, citrus, and herbs, often with a distinctive minerality. Rebula thrives in the cooler, hillside microclimates of these border regions, producing wines that range from fresh and unoaked to more complex, skin-contact amber wines.

Noble German grape capable of producing everything from bone-dry to lusciously sweet wines. High acidity ensures excellent aging potential. Aromatic with distinctive petrol notes in aged wines.

Roditis is a light-skinned Greek grape variety primarily grown in the Peloponnese and other parts of central Greece. It produces wines with medium to high acidity, delicate aromas of citrus and green apple, and often displays subtle floral and mineral notes. Roditis thrives in higher altitude vineyards with cooler climates and is commonly used to produce crisp, refreshing white wines, often as a single varietal or blended with other indigenous Greek grapes like Savatiano in traditional Retsina.

Rondinella is a red wine grape variety native to the Veneto region in northeastern Italy, particularly important in Valpolicella and Bardolino wines. It typically produces medium-bodied wines with moderate tannins and notes of sour cherry, herbs, and spices, often displaying good acidity. Rondinella is commonly blended with Corvina and Molinara to create various wine styles including Valpolicella, Ripasso, and the renowned Amarone della Valpolicella.

Aromatic Northern Rhône white often blended with Marsanne. More elegant and aromatic than Marsanne with higher acidity. Herbal tea and pear notes. Challenging to grow.

The heart of Tuscany, Sangiovese is Italy's most planted red grape. It produces Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. High acidity and firm tannins make it perfect for food pairing, especially tomato-based dishes.

Saperavi is an ancient red grape variety indigenous to Georgia (country) with over 8,000 years of winemaking history. It is a teinturier grape (meaning it has red flesh and juice, not just red skin), producing deeply-colored, full-bodied wines with high acidity and tannins, featuring flavors of black fruits, spice, and often licorice. Saperavi thrives in Georgia's continental climate, particularly in the Kakheti region, and can be made in both dry styles and the traditional Georgian semi-sweet style.

Crisp, aromatic white producing refreshing wines with high acidity. Showcases grassiness in Loire Valley (Sancerre, Pouilly-Fumé) and tropical fruit in New Zealand (Marlborough). Often blended with Sémillon in Bordeaux.

Bordeaux white grape producing rich, waxy wines. Blended with Sauvignon Blanc in dry white Bordeaux. In Sauternes, noble rot creates luscious sweet wines. Australia's Hunter Valley produces exceptional dry Semillon.

Sercial is a white grape variety primarily grown in Portugal, particularly on the island of Madeira, where it is one of the four noble grape varieties used in Madeira wine production. Known for producing high-acid, dry wines with citrus, almond, and herbaceous notes, it typically creates the driest style of Madeira wine. Sercial thrives in cooler, high-altitude vineyards and produces wines with remarkable aging potential, developing complex nutty and mineral characteristics over time.

Spätburgunder is the German name for Pinot Noir, one of the world's most renowned red grape varieties originating from Burgundy, France. In Germany, Spätburgunder produces elegant, light to medium-bodied red wines with bright acidity, red fruit flavors (cherry, raspberry, strawberry), earthy undertones, and often subtle spice notes. It thrives in cooler climates and is particularly successful in German regions like Baden, Ahr, and Pfalz, where it produces wines ranging from light and fruity to more structured and age-worthy expressions.

Known as Syrah in France and Shiraz in Australia, this grape produces powerful, spicy wines. In the Northern Rhône, it creates elegant, peppery wines, while Australian Shiraz tends toward ripe, fruit-forward styles. One grape, two distinct personalities.

Sémillon affected by Botrytis cinerea creates Sauternes and Barsac dessert wines. Noble rot concentrates sugars and adds complexity. Honeyed, apricot, and botrytis funk. Decades of aging potential.

Tannat is a red grape variety originating from the Basque region of southwest France, particularly Madiran, and now widely grown in Uruguay where it has become the national grape. It produces deeply colored, full-bodied wines with firm tannins and flavors of dark fruits, spice, and often tobacco or leather notes, thriving in moderate to warm climates with good sun exposure. Tannat wines are typically aged to soften their robust tannic structure, creating powerful yet balanced red wines that pair exceptionally well with rich, hearty dishes.

Spain's noble grape, Tempranillo is the star of Rioja and Ribera del Duero. Medium-bodied with moderate acidity and tannins, it takes beautifully to oak aging. In Portugal, it's known as Tinta Roriz or Aragonês.

Timorasso is a rare, ancient white grape variety indigenous to Piedmont, Italy, particularly the Colli Tortonesi area. It produces full-bodied, structured white wines with remarkable aging potential, featuring complex aromatics of honey, minerals, citrus, and herbs, along with high natural acidity. Timorasso nearly went extinct after phylloxera but was revived in the 1980s by pioneering winemakers like Walter Massa, and now creates some of Italy's most distinctive and age-worthy white wines.

Tinta Barroca is a red Portuguese grape variety primarily grown in the Douro Valley, where it is one of the five main varieties used in Port wine production. It produces deeply colored wines with medium to full body, showing flavors of plum, blackberry, and floral notes, though it can lack acidity in hotter climates. While commonly blended in Port and Douro table wines, it's less frequently found as a single-varietal wine.

Tinta Roriz is a grape varietal native to the Iberian Peninsula, known as Tempranillo in Spain and Aragonez in southern Portugal. This thick-skinned grape produces wines with medium to full body, notable tannins, and flavors of red fruits, leather, and tobacco, with moderate acidity. Tinta Roriz thrives in moderate continental climates and is widely used in the Douro Valley for Port production and dry red wines, as well as being one of the principal varieties in Portugal's Dão region.

Tinto Cão is an ancient red grape variety native to Portugal's Douro Valley, historically prized as one of the key blending grapes in traditional Port wine production. It produces deeply colored wines with high acidity, moderate tannins, and flavors of dark berries, spice, and subtle floral notes, with impressive aging potential. Though low-yielding and difficult to grow, it has gained appreciation as a single-varietal wine in recent years, particularly in the Douro and Dão regions of Portugal.

Argentina's signature white grape producing aromatic wines with floral and fruit notes. Muscat-like aromatics but dry on the palate. High-altitude Salta produces the finest examples.

Touriga Franca is a red grape variety native to Portugal, particularly important in the Douro Valley and a key component in Port wine production. It produces medium to full-bodied wines with elegant floral aromas (often violets), red fruit flavors, and firm but balanced tannins, thriving in hot, dry climates with good sun exposure. While historically used in Port blends, it's increasingly valued as a varietal wine and in high-quality red blends throughout Portugal.

Touriga Nacional is a prestigious red grape variety native to Portugal, considered one of the country's finest indigenous varieties. It produces deeply colored, full-bodied wines with intense aromatics of black fruits, floral notes (especially violets), and spice, with firm tannins and excellent aging potential. While traditionally a key component in Port wine blends from the Douro Valley, it's increasingly used for high-quality dry red wines throughout Portugal and has been successfully planted in other regions including Australia and California.

Trajadura (also known as Treixadura in Spain) is a white grape variety primarily grown in northern Portugal and Galicia, Spain. It produces crisp, aromatic white wines with medium acidity, exhibiting citrus, apple and floral notes, often with a slight minerality. Trajadura thrives in cool, maritime climates and is frequently used in the Portuguese Vinho Verde blends, though it can also be made as a varietal wine with more structure than many of its blending partners.

Trebbiano is a white grape varietal primarily associated with central Italy, particularly Tuscany and Umbria, though widely planted throughout Italy and France (where it's known as Ugni Blanc). It produces light-bodied, crisp wines with high acidity, subtle flavors of citrus, apple, and herbs, and typically modest alcohol levels. Trebbiano thrives in warm Mediterranean climates and is used for both still wines and as a primary component in the production of Italian brandy and balsamic vinegar.

Italy's most planted white grape, basis for many simple wines. In France (Ugni Blanc), it's distilled for Cognac and Armagnac. Produces neutral, high-acid wines for blending.

Trincadeira (also known as Tinta Amarela) is a red grape variety primarily grown in Portugal, particularly in the Alentejo, Dão, and Douro regions, and is also a permitted variety in Port production. It produces medium to full-bodied wines with black fruit flavors (blackberry, plum), floral notes, and spice characteristics, often showing moderate tannins and good acidity. Trincadeira prefers hot climates but can be challenging to grow as it is susceptible to rot in humid conditions and requires careful timing during harvest to achieve optimal ripeness.

Ugni Blanc is a white grape variety that originated in Italy (where it's known as Trebbiano) but is now widely grown in France, particularly in the Cognac and Armagnac regions. It produces light-bodied, crisp wines with high acidity and subtle flavors of citrus, green apple, and herbs, often showing mineral notes. While it thrives in warm Mediterranean climates, Ugni Blanc is primarily used for distillation into brandy and as a blending component in white wines where its neutrality and acidity provide structure.

Spanish white grape from Rueda producing fresh, aromatic wines. Fennel and citrus notes with good body. Can be oaked for richer styles. Increasingly popular.

Italian white from Marche producing crisp, mineral wines with almond notes. Excellent with seafood. Castelli di Jesi is the classic region. Increasingly age-worthy.

Mediterranean white grape producing fresh, aromatic wines. Known as Rolle in France, popular in Sardinia, Corsica, and coastal Italy. Crisp with herbal and citrus notes, perfect beach wine.

Aromatic Northern Rhône white producing full-bodied wines with exotic fruit flavors and low acidity. Condrieu is the classic expression. Often blended with Syrah for aroma and complexity.

Viura is a white grape variety native to northern Spain, particularly the Rioja region, where it's known for its high acidity and citrus flavor profile with notes of green apple, pear, and floral elements. It typically produces light to medium-bodied white wines that can range from fresh and vibrant when young to complex and nutty when aged in oak, a traditional style in Rioja. Viura thrives in warm Mediterranean climates and is often used in both single-varietal wines and blends.

Welschriesling is a white grape variety widely grown in Central Europe, particularly in Austria, Hungary, and parts of Croatia, where it's known as 'Graševina'. It typically produces light to medium-bodied wines with vibrant acidity, offering aromas of green apple, citrus, and subtle herbal notes. In cooler climates, it's prized for making elegant dry wines as well as excellent sweet wines, especially in Austria where late-harvest Welschriesling can develop concentrated honeyed notes while maintaining refreshing acidity.

California's heritage grape (though DNA-identical to Croatia's Primitivo), Zinfandel produces bold, jammy wines with high alcohol. Old vines produce concentrated wines, while modern styles range from fruit-forward to elegant. Also made into popular White Zinfandel rosé.

Zweigelt is Austria's most widely planted red grape variety, created in 1922 by Dr. Friedrich Zweigelt as a cross between Blaufränkisch and St. Laurent. This versatile grape produces wines with bright cherry-berry fruit, peppery spice notes, and moderate tannins, typically showing medium body with vibrant acidity. Zweigelt thrives in cool to moderate climates and is crafted in styles ranging from fresh, unoaked versions to more serious oak-aged expressions and occasionally sweet ice wines.