Guide to Wine Varietals — Insta-Somm

Spanish white wine grape that makes crisp, refreshing, and light-bodied wines. With hints of lemon zest, grapefruit, and melon, with a bit of saline, it is a great food wine, pairing well with all types of seafood, especially shrimp paella.

White wine grape grown in Burgundy.

Pale yellow color, delicate bouquet of apple, pear, and white flowers, and a crisp, well-balanced palate.

Full-bodied, luscious and substantial, this is the glory of the Veneto.

Amontillado is a type of sherry known for its amber color and complex flavor profile.

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

Assyrtiko is a crisp, dry, white Greek wine made from grapes indigenous to the island of Santorini.

Asti Spumante is a sweet sparkling wine originating from the Asti region in Piedmont, Italy.

Black cherry, spice, pepper, tar and leather, with smooth tannins and a supple texture

Off-dry, aromatic with stone fruit and flint - an excellent food wine for a full variety of dishes.

A full-bodied, rich and aromatic wine made from very ripe grapes, yet still vinified off-dry.

Bandol Rosé is a renowned rosé wine produced in the Bandol region of Provence, France. Made primarily from the Mourvèdre grape.

Banyuls is a sweet, fortified wine originating from the Banyuls-sur-Mer region in southern France.

Barbaresco is a prestigious red wine produced in the Piedmont region of Italy, made from the Nebbiolo grape,

Barbera is a versatile red wine grape variety primarily grown in the Piedmont region of Italy.

Bardolino is a red wine produced in the Veneto region of Italy.

Barolo is a prestigious red wine produced in the Piedmont region of Italy. It is made from the Nebbiolo grape, known for its boldness and complexity.

Champagne or white wine made from white grapes, usually Chardonnay in Champagne.

White, blush wine, or Champagne made from dark grapes, generally Pinot Noir. These wines often exhibit notes of red fruit, citrus, and sometimes a subtle richness, making them a versatile and popular choice for celebrations and special occasions.

Rich black fruit is contrasted by peppery flavors and boisterous acidity in this food-friendly Austrian red.

Grape variety used to make medium-sweet Madeira.

Prestigious French wine-making region, producing structured, full-bodied, age-worthy wines that work particularly well with red meat.

Sweet red sparkling wine from Piedmont, Italy.

Sangiovese Grosso is the only grape permitted for Brunello di Montalcino, the rare, costly Tuscan red.

Champagne can only be made in the 34,400 hectares that constitute the Champagne AOC. Brut Nature is the very driest style, followed by Brut and Extra Brut.

A Brut Nature, or Brut Zero, is a champagne with a very low sugar content (between 0 and 3g/l). These "no-frills" champagnes allow the grape variety and its terroir to express themselves fully.

Bual, also known as Boal, is a grape variety primarily used in the production of Madeira wine from the Portuguese island of Madeira. Bual is known for producing medium-sweet to sweet fortified wines that are rich, complex, and well-balanced. Madeira made from Bual grapes typically exhibits flavors of caramel, dried fruits, nuts, and spice, with a distinctive acidity that gives the wine a refreshing finish despite its sweetness. These wines are prized for their longevity and ability to age gracefully, developing greater depth and character over time.

Sparkling, pink, and a touch sweet. Made from a blend of Beaujolais’ Gamay grape and Jura’s Poulsard grape,

Some of the world's most prestigious wines - reds are Pinot Noir (with the exception of Beaujolais, which is made from Gamay) and whites are Chardonnay.

Earthy, savory and herbaceous, this is a great red wine for vegan and vegetarian dishes.

The King of red wines and one of the Noble grapes, producing wines of structure and power.

A light, fruity, red blending grape grown (predominantly) in southern France, especially Provence, and also Spain.

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 was once frequently mislabeled as Merlot. The herbaceous, peppercorn-like flavors in Carmenere are a great embellishment to roast meats (from chicken to beef) and savory cumin-spiced dishes. Carmenere is a wonderful alternative to Cabernet Sauvignon when served with grilled steak, especially if served with a Chimichurri sauce.

Carricante - Etna Bianco, is the main white grape grown on Mt. Etna in volcanic soils. Full-bodied and flinty with apricot notes. Great with seafood, especially crab and lobster.

Dry and off-dry Spanish sparkling wine.

Chablis is the northernmost wine district of the Burgundy region in France. Wines are all made from Chardonnay and usually very dry.

Champagne Sweetness Scale: From Brut to Doux - Wine Folly

Bold red from the southern Rhone, made from as many as 19 different varietals.

Dry red made from the Sangiovese grape grown in Tuscany, Italy.

Dry red from the Chianti Classico region within Chianti, Tuscany.

A rose made from the Cinsault grape, grown mostly in the Mediterranean, producing soft, fruity wines that pair well with Indian and Asian food.

British term for red Bordeaux wines.

Light, dry wine - usually a good value.

Colombard (also known as French Colombard in North America) is a white French wine grape variety that may be the offspring of Chenin blanc and Gouais blanc.

Sweet dessert wine from South Africa.

Cortese (Gavi) - dry, aromatic white from Piedmont.

A medium-bodied, fruity red from the Veneto, Italy. Used in Ripasso and Amarone, it is also a great alternative to Pinot Noir and goes very well as a red for Asian, Indian, and Mexican dishes.

A blend of 2 or 3 grapes: generally, Syrah, Grenache, and Mourvedre, from the Rhone Valley in France. Great, versatile food wine which works with anything from roast chicken to lamb stew.

Fruity, light-bodied red from Oltrepò Pavese and Piemonte.

From northwest Piedmont it produces soft, round, fruity wines, fragrant with licorice and almonds. It achieves its more complex, fuller-bodied style in the Dogliani DOCG.

Rich, luscious dessert wine made from grapes after a frost, making a very concentrated, heady wine. Best examples are from Germany and Austria.

Etna Rosso, grown on Mt. Etna in Sicilly is an elegant wine similar to Pinot Noir, but Made from mostly Nerello Mascalese, don't let the pale color fool you - these wines are elegant and powerful.

Bold, full-bodied white grown mainly in Campania, Italy - great with more full-flavored fish including halibut, salmon, and lobster.

Fino and Manzanilla Sherry are the dry versions of this wonderful fortified wine and are known for their versatility in food pairing.

A light-bodied, crisp Italian wine made from grapes grown in the Lazio region around Rome.

Generally drier and more focused than California Chardonnay due to the lack of oak aging. The most prestigious white wines in the world, from Burgundy, are made from Chardonnay.

Dry, grassy, citrusy, and focused, these are great wines for light seafood dishes and summertime!

Summer fruits and berries dominate to make this a notably refreshing choice - especially in spring and summer.

Aromatic Hungarian white, similar to Riesling, used for a dry still wine and a sweet dessert wine.

Gamay description coming soon

Soft, low in tannin, and easy-drinking, Garnacha (in Spain) and Grenache (in France) is often used in blending with other varietals or as a simple table wine that works well with spicy Asian, Indian, or Mexican cuisine.

Bold, full-bodied and age-worthy, Gattinara is one of Piedmont's great wines made from the Nebbiolo grape.

A distinctive floral bouquet with spicy, fruity flavors, particularly Lychee nut, are hallmarks of this medium-sweet wine. Grown mainly in the Alsace region of France, as well as Germany, and also in California, Eastern Europe, Australia, and New Zealand. This wine shines with Asian food and cheese, especially those made from sheep’s milk.

Godello is a white grape variety native to the northwestern regions of Spain, particularly Galicia and Bierzo. Renowned for its ability to produce elegant and complex wines, Godello is celebrated for its vibrant acidity and rich texture. The wines typically exhibit enticing aromas and flavors of citrus, green apple, pear, and stone fruits, often complemented by subtle floral and mineral notes. Godello wines can range from crisp and fresh to more full-bodied and expressive, depending on the winemaking techniques and terroir.

Grechetto is a white grape variety indigenous to central Italy, particularly in the regions of Umbria and Lazio. Known for producing aromatic and flavorful wines, Grechetto often features notes of green apple, pear, and citrus, along with hints of almond, herbs, and floral undertones. The wines typically have a crisp acidity and a medium body, with a pleasing minerality that reflects the terroir of the region.

Greco di Tufo is a distinguished white wine originating from the Campania region in southern Italy. Made from the Greco grape, this wine is celebrated for its aromatic complexity and vibrant character. Greco di Tufo typically showcases flavors of ripe stone fruits such as peach and apricot, complemented by notes of citrus, almonds, and a distinct minerality. The wine's bright acidity and medium to full body make it both refreshing and substantial, offering a balanced and elegant profile.

Used mainly for blending and the making of Rosé wines in California, while in France it is blended to make Chateauneuf-du-Pape, and other wines in the Rhone valley and Languedoc. Most prevalent in the wines of Spain, it is one of the most widely grown grape in the world. It produces a fruity, spicy, medium-bodied wine with soft tannins. It is a wonderful, generally less-expensive alternative to Pinot Noir.

Used mainly for blending and the making of Rosé wines in California, while in France it is blended to make Chateauneuf-du-Pape. Most prevalent in the wines of Spain, it is one of the most widely grown grape in the world. It produces a fruity, spicy, medium-bodied wine with soft tannins. It is a wonderful, generally less-expensive alternative to Pinot Noir.

White varietals from the southwest of France (Jurancon, Pacherenc-du-Vic-Bilh), used to make dry, semi-sweet and sweet wines with high acidity and notes of curry and allspice. Sweet wines made from these varietals tend to be balanced owing to their high acidity, and can accompany several services of a meal, including well-seasoned poultry, blue cheese, foie gras and tropical fruit-based desserts. Dry iterations are often paired with blanquette de veau. With age, and depending on vinifying methods, tertiary notes of spice and truffle can often appear. Usually affordable compared to similar quality of wines of the same category.

Grüner Veltliner is Austria's signature white grape variety, known for producing fresh, vibrant wines that are highly regarded for their versatility and distinctive character. This wine typically exhibits bright acidity and crisp minerality, with flavors of green apple, lime, and pear, often accompanied by subtle notes of white pepper, herbs, and sometimes a hint of floral or tropical fruit. Grüner Veltliner is celebrated for its ability to pair well with a wide range of foods, including seafood, poultry, and spicy Asian cuisine, making it a favorite among sommeliers and wine enthusiasts alike.

Ice wines are a type of dessert wine made from grapes that have been naturally frozen on the vine, typically during the winter months. The freezing concentrates the sugars and flavors in the grapes, resulting in a wine with rich sweetness and intense fruit character. Ice wines are known for their vibrant acidity, which balances the sweetness and adds freshness to the profile. These wines often exhibit luscious flavors of honey, peach, apricot, and citrus, along with complex notes of spice and caramel. Due to the meticulous harvesting and production process, ice wines are typically produced in limited quantities and are highly regarded for their luxurious, dessert-like quality, making them an excellent pairing with rich desserts, cheeses, and foie gras.

Jurançon red wines are produced in the Jurançon region of southwestern France. These wines are characterized by their deep color, robust structure, and rich flavors. Jurançon reds often feature notes of dark fruits like blackberry and plum, complemented by hints of spice, earthiness, and sometimes subtle floral undertones. The wines tend to have a good balance of acidity and tannins, offering a versatile pairing with a range of dishes, including grilled meats and hearty stews.

Jurançon wines, originating from the Jurançon region in southwestern France, are renowned for their exceptional white wines, though the region also produces red varieties. The white wines, primarily made from Petit Manseng and Gros Manseng, are celebrated for their richness and complexity, often featuring flavors of honey, citrus, and tropical fruits, with a characteristic balance of sweetness and vibrant acidity. The region's red wines also offer distinctive qualities with robust flavors and good structure.

Lambrusco description coming soon

Highly concentrated sweet wine harvested in cold weather after the growing season ends.

Laurent is a lesser-known red grape variety primarily grown in the Loire Valley of France. It is recognized for producing wines with a distinctive flavor profile that often includes notes of red berries, plum, and subtle spice. Laurent wines tend to have moderate tannins and acidity, resulting in a smooth, approachable character. The grape's versatility allows it to be used both as a single varietal wine and in blends.

Region most associated with traditional Sauvignon blanc. Crisp, very dry, flinty and clean, some hints of fruit but mostly stony and slightly herbal. Ideal with goat cheese, smoked salmon, white fish, shellfish. Notable appellations include Sancerre, Pouilly-Fume, Quincy, Reuilly, Coteaux du Giennois.

Made from Turbiana, a unique native grape grown on the southern shores of Lake Garda. Fresh, flinty, with hints of slightly unripe pear and fennel

Madiera is an aged wine from the island of Madiera in Portugal, produced by an aging prosses called “Cantiero,” in which the wine is oxidized before bottling. "Canteiro" is an oxidative ageing in oak casks, placed in a vertical structure developing unique characteristics, intense and complex aromas. The wines are blended to form the different ranges. They may also be called "Colheita" (minimum 5 years of ageing), or "Garrafeira" (minimum 20 years of ageing). This produces a wine that ages like no other and is bursting with flavors of caramel, toffee, and butterscotch.

Malbec is a red grape variety originally from France but now best known for its prominent role in Argentine winemaking. It produces deep, dark red wines with rich, bold flavors of blackberry, plum, and black cherry, often complemented by notes of chocolate, coffee, and spice. Malbec is characterized by its full body, smooth tannins, and vibrant acidity, making it a versatile wine that pairs well with a range of dishes, particularly grilled meats and hearty stews.

Malmsey, also known as Malvasia, is a type of fortified wine made from the Malvasia grape, often associated with Madeira wine from the Portuguese island of Madeira. This style of wine is known for its rich, sweet character, featuring flavors of caramel, toffee, and dried fruits like raisin and fig, with hints of nuts and spices. Malmsey Madeira is typically full-bodied and has a luscious texture, balanced by a vibrant acidity that provides freshness and complexity. The aging process, which involves oxidation and exposure to heat, adds depth and unique flavors to the wine.

Marsala is a fortified wine that comes from the town of Marsala in Sicily, Italy. It is typically made from the Grillo, Inzolia, and Catarratto grape varieties and aged in oak barrels, giving it a deep amber color and nutty, caramelized flavor.