Wine Varietals Quick Reference

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Albariño
Spanish white wine grape that makes crisp, refreshing, and light-bodied
wines.

Aligoté
White wine grape grown in Burgundy making medium-bodied, crisp, dry wines
with spicy character.

Amarone
From Italy's Veneto Region a strong, dry, long- lived red, made from a blend
of partially dried red grapes.

Arneis
A light-bodied dry wine the Piedmont Region of Italy.

Asti Spumante
From the Piedmont Region of Italy, A semidry sparkling wine produced from
the Moscato di Canelli grape in the village of Asti.

Auslese
German white wine from grapes that are very ripe and thus high in sugar.

Banylus
A French wine made from late-harvest Grenache grapes and served with
chocolate or dishes with a hint of sweetness. By law the wine must contain 15
percent alcohol.

Barbera
Most successful in Italy's Piedmont region. High acidity, deep ruby color
and full body, with low tannins & berrylike flavors.

Barbaresco
A red wine from the Piedmont Region of Italy, made from Nebbiolo grapes it
is lighter than Barolo .

Bardolino
A light red wine from the Veneto Region of Italy. Blended from several
grapes the wine garnet in color, dry and slightly bitter, sometimes lightly
sparkling.

Barolo
Highly regarded Italian red, made from Nebbiolo grapes. It is dark,
full-bodied and high in tannin and alcohol. Ages well.

Beaujolais
Typically light, fresh, fruity red wines from and area south of Burgundy,
near Lyons, in eastern France. Areas: Beaujolais-Blanc, Beaujolais Villages,
Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Mouliné-àVent, Morgon, Regnie,
Saint Amour.

Blanc de Blancs
Champagne or white wine made from white grapes.

Blanc de Noirs
White or blush wine or Champagne made from dark grapes.

Blush
American term for rosé. Any wine that is pink in color.

Boal or Bual
Grown on the island of Madeira, it makes medium-sweet wines.

Brunello
This strain of Sangiovese is the only grape permitted for Brunello di
Montalcino, the rare, costly Tuscan red. Luscious black and red fruits with
chewy tannins.

Cabernet Franc
Red wine grape used in Bordeaux for blending with Cabernet Sauvignon. It is
an earlier-maturing red wine, due to its lower level of tannins. Light- to
medium-bodied wine with more immediate fruit than Cabernet Sauvignon and some of
the herbaceous odors evident in unripe Cabernet Sauvignon.

Cabernet Sauvignon
Currant, Plum, Black Cherry & Spice, with notes of Olive, Vanilla Mint,
Tobacco, Toasty Cedar, Anise, Pepper & Herbs. Full-bodied wines with great
depth that improve with aging. Cabernet spends from 15 to 30 months aging in
American & French Oak barrels which tend to soften the tannins, adding the
toasty cedar & vanilla flavors.

Carignan
Known as Carignane in California, and Cirnano in Italy. Once a major
blending grape for jug wines, Carignan's popularity has diminished though it
still appears in some blends. Old vineyards are sought after for the intensity
of their grapes

Carmenere
Also known as Grande Vidure, once widely planted in Bordeaux. Now primarily
associated with Chile. Carmenere, was imported to Chile in the 1850's. Carmenere
has been frequently mislabeled snf many growers and the Chilean government
consider it Merlot.

Cava
Spanish sparkling wine. Produced by the méthode champenoise.

Charbono
Mainly found in California (may possibly be Dolcetto), this grape has
dwindled in acreage. Often lean and tannic. Few wineries still produce it.

Chardonnay
Apple, Pear, Vanilla, Fig, Peach, Pineapple, Melon, Citrus, Lemon,
Grapefruit, Honey, Spice, Butterscotch, Butter & Hazelnut. Chardonnay takes
well to Oak aging & barrel fermentation and is easy to manipulate with
techniques such as sur lie aging & malolactic fermentation.

Châteauneuf-du-Pape
The most famous wines of the southern Rhône Valley, are produced in and
around the town of the same name (the summer residence of the popes during their
exile to Avignon). The reds are rich, ripe, and heady, with full alcohol levels
and chewy rustic flavors. Although 13 grape varieties are planted here, the
principal varietal is Grenache, followed by Syrah, Cinsault and Mourvèdre (also
Vaccarese, Counoise, Terret noir, Muscardin, Clairette, Piquepoul, Picardan,
Rousanne, Bourboulenc).

Chenin Blanc
Native of the Loire where it's the basis of the famous whites: Vouvray,
Anjou, Quarts de Chaume and Saumer. In other areas it is a very good blending
grape. Called Steen in South Africa and their most-planted grape. California
uses it mainly as a blending grape for generic table wines. It can be a pleasant
wine, with melon, peach, spice and citrus. The great Loire wines, depending on
the producer can be dry and fresh to sweet.

Chianti
From a blend of grapes this fruity, light ruby-to-garnet-colored red may be
called Chianti Riserva when aged three or more years.

Chianti Classico
From a designated portion of the Chianti wine district. To be labeled
Chianti Classico, both vineyard and winery must be within the specified region.

Claret
British term for red Bordeaux wines.

Colombard (French Colombard)
The second most widely planted white variety in California, nearly all of it
for jug wines. It produces an abundant crop, nearly 11 tons per acre, and makes
clean and simple wines.

Constantia
This legendary sweet wine from South Africa, was a favorite of Napoleon. It
comes from an estate called Groot Constantia.

Cortese
White wine grape grown in Piedmont and Lombardy. Best known for the wine,
Gavi. The grape produces a light-bodied, crisp, well-balanced wine.

Dolcetto
From northwest Piedmont it produces soft, round, fruity wines fragrant with
licorice and almonds.

Eiswein
"Ice wine," A sweet German wine, made from grapes that have frozen on the
vine. Freezing concentrates the sugars in the grapes prior to harvesting.

Frascati
An Italian fruity, golden white wine, may be dry to sweet.

Fumé Blanc
see Sauvignon Blanc

Gamay
Beaujolais makes its famous, fruity reds exclusively from one of the many
Gamays available, the Gamay Noir à Jus Blanc. Low in alcohol and relatively high
in acidity, the wines are meant to be drunk soon after bottling; the ultimate
example of this is Beaujolais Nouveau, whipped onto shelves everywhere almost
overnight. It is also grown in the Loire, but makes no remarkable wines. The
Swiss grow it widely, for blending with Pinot Noir; they often chaptalize the
wines.

Gamay Beaujolais
A California variety that makes undistinguished wines. Primarily used for
blending.

Gattinara
A Piedmont red made from Nebbiolo blended with other grapes. Powerful and
long-lived.

Gewürztraminer
A distinctive floral bouquet & spicy flavor are hallmarks of this
medium-sweet wine. Grown mainly in Alsace region of France & Germany, and
also in California, Eastern Europe, Australia, and New Zealand.

Grappa
An Italian spirit distilled from pomace. Dry and high in alcohol, it is an
after dinner drink.

Grenache
Used mainly for blending and the making of Rose and Blush Wines in
California, while in France it is blended to make Chateauneuf-du-Pape.
Originally from Spain is the second most widely grown grape in the world. It
produces a fruity, spicy, medium-bodied wine.

Johannisberg Riesling
See Riesling

Kir
An aperitif from the Burgundy Region of France. A glass of dry white wine
and a teaspoon of crème de cassis make this popular drink. To make Kir Royale,
use champagne or sparkling wine.

Lambrusco
A fizzy, usually red, dry to sweet wine from northern Italy, made from the
grape of the same name.

Liebfraumilch
A blended German white, semisweet and fairly neutral, which accounts for up
to 50 percent of all German wine exports.

Madeira
A fortified wine named for the island on which its grapes are grown. The
wine is slowly heated in a storeroom to over 110ºF, and allowed to cool over a
period of months. Styles range from dry apéritifs, from the Sercial grape, to
rich and sweet Boal and Malmsey.

Malbec
Once important in Bordeaux and the Loire in various blends, this
not-very-hardy grape has been steadily replaced by Merlot and the two Cabernets.
However, Argentina is markedly successful with this varietal. In the United
States Malbec is a blending grape only, and an insignificant one at that, but a
few wineries use it, the most obvious reason being that it's considered part of
the Bordeaux-blend recipe.

Marc
A distilled spirit made from pomace that is known by different names around
the world. Italy calls it grappa; in Burgundy, Marc de Bourgogne; in Champagne,
Marc de Champagne. Dry and high in alcohol, typically an after dinner drink.

Marsala
Made from Grillo, Catarratto, or Inzolia grapes, this Sicilian wine may be
dry or sweet and is commonly used in cooking.

Marsanne
A full-bodied, moderately intense wine with spice, pear and citrus notes.
Popular in the Rhône & Australia (especially Victoria) has some of the
world's oldest vineyards. California's "Rhône-Rangers" have had considerable
success with this variety.

Mead
Common in medieval Europe, a wine made by fermenting honey and water. Wine
makers now making flavored meads.

Meritage
Registered in 1989 with the U.S. Department of Trademarks and Patents by a
group of vintners, who sought to establish standards of identifying red &
white wines made of traditional Bordeaux grape blends. They needed a name for
these wines since 75% of a single variety is not used, therefore the label could
not state a particular variety of grape. Meritage was chosen because it was a
combination of two words, merit and heritage. To be called a meritage, the wine
must: Blend two or more Bordeaux grape varieties: Red wines/ Cabernet Franc,
Cabernet Sauvignon, Carmenere, Gros Verdot, Malbec, Merlot, Petite Verdot &
St. Macaire. White wines/ Sauvignon Blanc, Muscadelle and Sémillon. Have less
than 90% of any single variety. Be the winery's best wine of its type. Be
produced and bottled by a United States winery from grapes carrying a U.S.
appellation. Be limited to a maximum of 25,000 cases produced per vintage.

Merlot
Herbs, Green Olive, Cherry & Chocolate. Softer & medium in weight
with fewer tannins than Cabernet and ready to drink sooner. Takes well to Oak
aging. It is frequently used as a blending wine with Cabernet to soften

Montepulciano
A medium to full-bodied wine, with good color and structure. Known for its
quality and value.

Moscato
see Muscat

Mourvedre
A pleasing wine, of medium-weight, with spicy cherry and berry flavors and
moderate tannins. Often used in Châteauneuf-du-Pape.

Müller-Thurgau
A cross of two grapes, Sylvaner and Riesling. Mainly grown in Germany,
Northern Italy, and New Zealand. Light in color, and can be dry to medium dry.

Muscat
Also known as Muscat Blanc and Muscat Canelli. With pronounced spice and
floral notes it can also be used for blending. A versatile grape that can turn
into anything from Asti Spumante and Muscat de Canelli to a dry wine like Muscat
d'Alsace.

Nebbiolo
The great grape of Northern Italy, which excels there in Barolo and
Barbaresco, strong, ageable wines. Mainly unsuccessful elsewhere, Nebbiolo also
now has a small foothold in California. So far the wines are light and
uncomplicated, bearing no resemblance to the Italian types.

Petit Verdot
From the Bordeaux Region of France it is used for blending with Cabernet
Sauvignon.

Petite Sirah
Plum & blackberry flavors mark this deep, ruby colored wine. Usually
full-bodied with chewy tannins. Used in France & California as a blending
wine. Not related to the Syrah of France.

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

Pinot Grigio/Pinot Gris
At its best this varietal produces wines that are soft, perfumed with more
color than most other white wines. Grown mainly in northeast Italy, but as Pinot
Gris it is grown in Alsace & known as Tokay.

Pinot Meunier
Grown in the Champagne region of France, it is blended with Pinot Noir and
Chardonnay to add fruit flavors to champagne.

Pinot Noir
This is the great, noble grape of Burgundy. Difficult to grow but at its
best it is smooth & richer than Cabernet Sauvignon with less tannin. Raisin
like flavors with undertones of black cherry, spice & raspberry. Widely used
in the making of champagne sparkling wines.

Pinotage
A cross between Pinot Noir and Cinsault. Grown in South Africa. Fermented at
higher temperatures and aged in new oak for finesse and wonderful berry flavors.

Port
Fortified wine from the Douro region of Portugal. Styles include: Late
Bottle (LB), Tawny, Ruby, Aged, and Vintage. Mostly sweet and red.

Retsina
Dry white Greek wine flavored with pine resin. Dating back to ancient
Greece, it is an acquired taste. Dominant flavor is turpentine. Riesling Flavors
of apricot & tropical fruit with floral aromas are characteristics of this
widely varying wine. Styles range from dry to sweet.

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

Roussane
A white wine grape of the northern Rhône Valley, mainly for blending with
the white wine grape Marsanne.

Sangiovese
Known for its supple texture, medium to full-bodied spice flavors, raspberry
cherry & anise. Sangiovese is used in many fine Italian wines including
Chianti.

Sauterns
A blend of mostly Sémillon and Sauvignon Blanc grapes, affected by Botrytis
cinerea, which concentrates the wine's sweetness and alcohol.

Sauvignon Blanc
Grassy & herbaceous flavors and aromas mark this light and medium-bodied
wine, sometimes with hints of gooseberry & black currant. In California it
is often labeled Fume Blanc. New Zealand produces some of the finest Sauvignon
Blancs in a markedly fruity style.

Sémillon
The foundation of Sauternes, and many of the dry whites of Graves and
Pessac-Léognan. It can make a wonderful late-harvest wine, with complex fig,
pear, tobacco and honey notes. As a blending wine it adds body, flavor and
texture to Sauvignon Blanc. It may be blended with Chardonnay, but does not add
much to the flavor.

Sherry
Fortified wine from the Jerez de la Frontera district in southern Spain.
Palomino is the main grape variety, with Pedro Ximénez used for the sweeter,
heavier wines. Drier Sherries are best served chilled; the medium-sweet to sweet
are best at room temperature. Ranging from dry to very sweet, the styles are:
Manzanilla, Fino, Amontillado, Oloroso, Pale Cream, Cream, Palo, and Pedro
Ximénez. Shiraz/Syrah Black cherry, spice, pepper, tar & leather with smooth
tannins & supple texture make this wine a growing favorite. With early
drinking appeal it also has the ability to age well to form more complex wines.

Soave
A straw-colored dry white wine Italy's Veneto Region. Symphony Symphony is a
U. C. Davis clone. In 1948, the Muscat of Alexandria and Grenache Gris grapes
were combined to create this delicate Muscat flavor. It's very distinctive

Tokay
See Pinot Gris.

Traminer
German word for grapes. See Gewürztraminer.

Trebbiano
Trebbiano in Italy and Ugni Blancin France. Found in almost any basic white
Italian wine, and is actually a sanctioned ingredient of the blend used for
Chianti. In France, it is often called St.Émilion, and used for Cognac and
Armagnac brandy.

Ugni Blanc
See Trebbiano

Valpolicella
A light, semidry red from Italy's Veneto Region, typically drunk young.

Verdicchio
Italian white that produces a pale, light-bodied, crisp wine.

Viognier
Viognier, is one of the most difficult grapes to grow. It makes a floral and
spicy white wine, medium to full-bodied and very fruity, with apricot and peach
aromas.

Zinfandel
With predominant raspberry flavors and a spicy aroma, Zinfandels can be bold
and intense as well as light and fruity. It takes well to blending bringing out
flavors of cherry, wild berry & plum with notes of leather, earth & tar.
It is the most widely grown grape in California. Much of it is turned into White
Zinfandel, a blush wine that is slightly sweet.