Quick Guide to Common Wine Varietals and Types

Showing a varietal on the label tells the consumer what to expect from the flavor of the wine. That’s why learning about basic varietals in important.

Wine labels in the U.S. often also give information on location like Mondavi “Napa Valley” Cabernet Sauvignon. This indicates that the Cabernet grapes in this wine were grown in the “Napa Valley” official wine region (Viticultural Area or appellation).

Wines are not required to carry varietal designations and cannot legally do so if the wine is a blend where no varietal is dominant (more than 75%). This is often the case. Then labels (in the U.S.) will often show the percentages of grapes used to make the blend.

Designations such as Chablis or Chianti indicate wines similar to the wines originally made in geographic regions indicated by those names. Chablis was originally a product of France and Chianti, a product of Italy. Such wines must include an appellation of origin to indicate the true place of origin.
Some wines are designated with distinctive names which are permissible only on specific wines from a particular place or region within the country of origin. For example, Pommard from Burgundy, France and Brunello di Montalcino, from Tuscany, Italy.

COMMON WINE TYPES

Albarino

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.

Aligoté

White wine grape grown in Burgundy making medium-bodied, crisp, dry wines with spicy character. Aligoté is Burgundy’s “other” white grape, more rarely encountered than Chardonnay; yielding light, citrusy wines. It is also the traditional base ingredient for the Kir cocktail. Excellent for aperitifs, accompanying parslied sausage and cheese. Its 'yellow' version is capable of yielding age-worthy wines bearing comparison with Burgundy Chardonnay, most notably in AOC Bouzeron in the Cote Chalonnaise.

Alsatian Pinot Blanc

With its pale-yellow color, delicate bouquet of apple, pear, and white flowers, and a crisp, well-balanced palate, Alsatian Pinot Blanc offers a refreshing drinking experience. This versatile wine pairs well with seafood, salads, poultry, and soft cheese.

Alsatian Pinot Gris

Golden color, luscious aromas of stone fruits, honey, and spice. Full-bodied with a hint of sweetness, balanced acidity. Versatile pairing, from creamy dishes to Asian cuisine, or even small game like Pheasant, quail or Guinea Fowl. An expressive and indulgent white wine. Vinified as dry, semi-sweet and sweet with equal success. Can soar with age.

Alsatian Riesling

Pale gold color, vibrant citrus, green apple, and floral aromas with mineral notes. Crisp, dry, and well-structured on the palate, balanced acidity. Versatile food pairing, from seafood to spicy dishes.

Amarone

From Italy’s Veneto Region a strong, dry, long- lived red, made from a blend of partially dried red grapes, including Corvina, Corvinone, Rondinella, and Molinara.

Amontillado

Amontillado is a type of sherry known for its amber color and complex flavor profile. It undergoes a unique aging process that combines oxidative and biological aging. This results in a wine that is dry, nutty, and rich, with aromas of toasted almonds, caramel, and dried fruits. Amontillado offers a harmonious balance of acidity and smoothness, making it incredibly enjoyable to sip.

Arneis

A light-bodied dry wine from the Piedmont Region of Italy. Full of ripe white peach, green apple, raw almond and savory notes on the palate, Arneis often smells of vanilla and white flowers, making it a fantastic summer sipper, porch wine and in Piedmont, an excellent aperitif.

Assrytiko

Assyrtiko is a white Greek wine grape indigenous to the island of Santorini. Assyrtiko is widely planted in the arid volcanic-ash-rich soil of Santorini and other Aegean islands, such as Paros. Fruity, but with high acidity, it is focused, flinty and refreshingly crisp. It pairs particularly well with shellfish, such as oysters or with mildly flavored fish.

Asti Spumante

Asti Spumante is a sparkling wine originating from the Asti region in Piedmont, Italy. It is crafted using the Moscato Bianco grape, known for its aromatic qualities. Asti Spumante showcases a straw-yellow color and a lively effervescence, with delicate and fragrant aromas of peach, apricot, and orange blossom. On the palate, it delights with its sweet, fruity flavors and a refreshing acidity that balances the sweetness.

Auslese

German white wine from Riesling grapes that are very ripe and thus high in residual fruit sugar. Riesiling has three designations for ripeness: Kabinett, Spatlese, and Auslese, which is left on the vine to fully ripen. Auslese is full-bodied, rich and ripe, making it a wonderful dessert accompaniment for a cheese plate.

Australian Shiraz

Black cherry, spice, pepper, tar and leather, with smooth tannins and a 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. Grown widely in France, where it is a clean, dry wine and in Australia, where it is extracted and lush, and also in South Africa, where it is often blended with Cabernet Sauvignon.

Bandol Rosé

Bandol Rosé is a renowned rosé wine produced in the Bandol region of Provence, France. Made primarily from the Mourvèdre grape, it exhibits a beautiful pale pink or salmon color. Bandol Rosé captivates with its complex aromas of red berries, citrus, and delicate floral notes. On the palate, it offers a harmonious blend of freshness, richness, and minerality. Dry and medium-bodied, it showcases flavors of ripe strawberries, watermelon, and a hint of herbs.

Banyuls

Banyuls is a sweet, fortified wine originating from the Banyuls-sur-Mer region in southern France. Crafted from Grenache grapes, it showcases a deep, ruby color and a complex array of aromas including ripe red fruits, dates, dark chocolate, spices, and a hint of dried herbs. Banyuls is characterized by its luscious sweetness balanced by a pleasant acidity. It undergoes a process called mutage, where grape spirits are added to halt fermentation, resulting in a higher alcohol content. This technique preserves the wine's natural sweetness and enhances its rich flavors.
Available both as ruby (rimage) and oxydative (like tawny for Port). Excellent for the cellar.

Barbaresco

Barbaresco is a prestigious red wine produced in the Piedmont region of Italy. Made from the Nebbiolo grape, it exhibits a garnet color and enticing aromas of red berries, roses, violets, and spices. Barbaresco is known for its elegance, complexity, and structured tannins. It offers a harmonious balance of fruit, acidity, and earthy notes, showcasing flavors of cherry, plum, licorice, and truffle. With aging, it develops additional nuances and depth.

Barbera

Barbera is a versatile red wine grape variety primarily grown in the Piedmont region of Italy. It produces wines with a range of styles, from light and fruity to full-bodied and complex. Barbera wines typically exhibit a deep ruby color and aromas of red and black fruits, such as cherry, raspberry, and blackberry, along with hints of spices and herbs. With its high acidity, Barbera offers a refreshing and vibrant palate, complemented by moderate tannins.

Bardolino

Bardolino is a red wine produced in the Veneto region of Italy. Made primarily from the Corvina and Rondinella grape varieties, Bardolino is known for its light and easy-drinking style. It displays a bright ruby color and offers aromas of red cherries, berries, and delicate floral notes. The palate is lively and crisp, with flavors of fresh red fruits and a subtle herbal undertone.

Barolo

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. Barolo wines display a deep garnet color and aromas of roses, red fruits, tar, and spices. They possess robust tannins, high acidity, and remarkable aging potential. The palate showcases flavors of cherry, plum, licorice, and earthy undertones.

Beaujolais

Made predominantly from the Gamay grape, Beaujolais wines are known for their vibrant red color, fresh aromas of red berries, and floral notes. They offer a lively and approachable palate with flavors of cherry, raspberry, and sometimes a hint of banana. Beaujolais Nouveau, a young and vibrant style, is released just weeks after harvest. Other Beaujolais wines, in particular the Crus du Beaujolais, produced in ten recognized villages in the region's north, are more complex and age-worthy, with some bearing comparison to red Burgundy wines.

Blanc de Blancs

Champagne or white wine made from white grapes. In champagne, this is typically 100% chardonnay, but the designation “blanc de blancs” can refer to any white, such as Chenin Blanc, used in may sparkling wines made in areas of France outside Champagne.

Blanc de Noirs

White or blush wine or Champagne made from dark grapes, generally Pinot Noir.

Blaufrankish

Rich black fruit is contrasted by peppery flavors and boisterous acidity in this food-friendly Austrian red. Blaufränkisch is a parent grape of both Gamay and Zweigelt.

Boal or Bual

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

Brachetto

A rare sweet red sparkling wine from Piedmont made from the Brachetto grape - wonderful pairing for sorbet in the summer or a barbeque brunch.

Brunello

This strain of Sangiovese, known as Sangiovese Grosso, is the only grape permitted for Brunello di Montalcino, the rare, costly Tuscan red. Luscious black and red fruits with chewy tannins. Elegant and refined, it blooms into a powerful wine when paired with food.

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 aromas of bell pepper and thyme. Raspberry, violet, cassis and graphite as well as more tertiary notes like tobacco and underbrush, or truffle appearing with age are often present in the nobler expressions of this grape. Varietal wines, at least 75% Cabernet Franc, are made in the Loire Valley of France, Chile, and the USA, including California and New York State.

Cabernet Sauvignon

Currant, plum, black cherry, and spice, with notes of olive, vanilla mint, tobacco, toasty cedar, anise, pepper, and herbs. Full-bodied wines with great depth that improve with aging. Cabernet spends from 15 to 30 months aging in American and French oak barrels, which tend to soften the tannins, adding the toasty cedar and vanilla flavors. Usually the dominant varietal in blends of the left bank of Bordeaux (Medoc, Graves, Pessac-Leognan), present also in the New World, often as the sole varietal or in a blend (California-Napa Valley, Russian River Valley, Sonoma Valley, Paso Robles), Chile (Maipo Valley), as well as in old-world countries like Italy, where they are also often blended with other Bordeaux varietals like Merlot and Cabernet Franc.

California Pinot Noir

California Pinot Noir is known for its vibrant fruit flavors, such as cherry, raspberry, and plum. Earthy and floral notes, like mushroom, rose petal, and violet, can also be present. Oak aging may contribute hints of vanilla, spice, or toast.

Carignan

Known as Carignane in California, and Cirnano in Italy. Present most of all in southern France (Languedoc, Rhone, Provence) and Spain (Catalonia, Priorat) where it often is blended with Grenache, Syrah, Cinsault and /or Mourvedre. Sometimes present as sole varietal in certain wines. Less common than in decades past, as climatic considerations have rendered its traditional blending partners more viable. Often tannic and somewhat rustic, sought after for structure and body, and relative ease of care, though examples of great finesse can be found. Old vineyards are sought after for the intensity of their grapes. Featuring flavors of dried tobacco, cured meat, and dried cranberries, this wine is full of umami flavor and serves well as a red wine for Asian food, and for strong, red meats and large game.

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 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

Carricante is an ancient white wine grape variety from eastern Sicily, Italy. It is thought to have been growing on the volcanic slopes of Mt Etna for at least a thousand years. Carricante is the key grape behind white wines made under the Etna DOC title. It is required in all of the denomination’s white wines. Carricante can be blended with other grapes or made into a varietal wine with qualities of lime zest, yellow apple, apricot, mineral, smoke, saline and dried herbs.

Cava

Spanish sparkling wine. Produced by the méthode champenoise, made from the varietals Macabeo, Parellada, and Xarello grapes.

Chablis

Chablis is the northernmost wine district of the Burgundy region in France. Its cool climate and kimmeridgian limestone soil produce wines with more acidity and less fruitiness than Chardonnay vines grown in warmer ones. These often have a "flinty" note, sometimes described as "goût de pierre à fusil", and sometimes as "steely". In their youth, they accompany oysters and other shellfish (Chablis's chalky soil is largely composed of sediment formed from the carcasses of oysters and other former ocean creatures), as well as simple white-fish based dishes. Older, fuller versions accommodate sole meuniere as well as soups, or even delicate poultry, often acquiring a white truffle note.

Champagne - below 5 grams RS

Champagne comes in a multitude of styles. Champagnes can range from burnt, carmely, full bodied fruit and yeast characters to light and citrusy, and everything in between. Then each of these wines can be altered in its amount of residual sweetness from a bone-chilling dryness to quite sweet. Bottle age will also alter the weight and character of each of these styles, making a more complex wine.

Chardonnay

Apple, pear, vanilla, fig, peach, pineapple, melon, citrus, lemon, grapefruit, honey, spice, butterscotch, butter and hazelnut are just some of the many flavors Chardonnay exhibits, depending on how it is vinified. Chardonnay takes well to oak aging and barrel fermentation. It is easy to manipulate with techniques such as sur lie aging and malolactic fermentation, both of which create a creamy, soft, lush wine. This is typical of California, but in France, most Chardonnays are not oaked, producing a crisp, focused, flinty wine with hints of lemon and green apple. Also, Chardonnay, which grows well in many different regions, is the star of Champagne, used in blends and as a varietal wine, Blanc de Blancs Champagne.

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 are allowed in the blend). A notable exception is the appellation's most famous (and expensive) domain, Chateau Rayas, produced exclusively from grenache.
Excellent paired with lamb, choice cuts of beef, cooked in an herbal, aromatic way. Best appreciated after a decade or more of aging.

Chenin Blanc (off-dry)

Native of the Loire Valley in France where it is the basis of the famous whites: Vouvray, Anjou, Quarts de Chaume and Saumur. In other areas it is a very good blending grape. Sometimes called Steen in South Africa, Chenin is their most-planted grape. It is a pleasant wine, with melon, peach, spice and citrus. The great Loire wines, depending on the producer, can be dry and fresh to sweet. One of the great food wines of the world, it rivals Riesling for its versatility and White Burgundy for its ability to age well.

Chianti

From a blend of grapes, this savoury, light ruby-to-garnet-colored red may be called Chianti Riserva when aged three or more years. Typically, it is predominantly made from Sangiovese with portions of other lesser-known Tuscan indigenous varietals, such as Colorino and Canaiolo Nero, and sometimes even Merlot and Cabernet Sauvignon.

Chianti Classico

From a designated portion within the Chianti wine district, regulations are strict and most wines are almost 100% Sangiovese. To be labeled Chianti Classico, both vineyard and winery must be within the specified region.

Claret

British term for red Bordeaux wines, usually including Cabernet Sauvignon, Merlot, and Cabernet Franc.

Colombard (French Colombard)

French Colombard is a white grape variety that is grown primarily in the Southwestern region of France and is also cultivated in other parts of the world, including California. French Colombard wines are typically dry and crisp with a refreshing acidity and subtle fruit flavors.

French Colombard pairs well with a variety of light and fresh dishes. Its crisp acidity and subtle fruit flavors can complement the flavors of seafood dishes such as grilled shrimp, oysters, or ceviche. The wine's light body and refreshing nature make it a great match for salads or vegetable dishes, particularly those with fresh herbs.

French Colombard also pairs well with light pasta dishes such as linguine with garlic and olive oil or fettuccine alfredo. The wine's crisp acidity can cut through the richness of the sauce and complement the flavors of the pasta.

Finally, French Colombard can be enjoyed on its own or with appetizers such as fresh fruit or light cheeses. Its refreshing nature and subtle fruit flavors make it a great wine to sip and enjoy on its own or with a light snack.

Overall, French Colombard is a versatile white wine that pairs well with a variety of light and fresh dishes. Its crisp acidity and subtle fruit flavors can enhance the flavors of many different dishes and create a satisfying and flavorful dining experience.

Constantia

This legendary sweet wine from South Africa, was a favorite of Napoleon. It comes from an estate called Groot Constantia. It is made from Muscat Blanc à Petits Grains grapes grown in the district of Constantia, City of Cape Town. Notes of mango, orange peel and Fall spices makes this wine ideal for fruit-based desserts, tarts, blue cheese, foie gras, always for the end of the meal. A wine for the cellar par excellence, incredible longevity.

Cortese (Gavi)

White wine grape grown in Piedmont and Lombardy. Best known for the wine, Gavi. The grape produces a light-bodied, crisp, well-balanced wine with notes of Meyer lemon, honeydew, and even seashell.

Corvina

Corvina is the most famous and best regarded red grape in the Veneto region of Italy. Corvina makes one of the most sought-after wines in Italy, Amarone. All of the Corvina in the world (except a few hectares in Argentina) is found in Veneto. Corvina has thick skins, which makes it suitable for drying (appassimento method).

Croatina

Croatina is a red wine grape primarily grown in northern Italy. Its name means "Croatian girl," and it is believed to have originated in Croatia. Croatina are mildew-resistant, high-yielding grapes typically used to make a fruity varietal wine meant to be drunk young or blended with other varieties like Barbera, Nebbiolo, or Merlot.

Dolcetto

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.

Dry Riesling

Rieslings produced in this dry Crisp style will still possess an aromatic quality, but they are defined by their refreshing acidity. This makes them excellent food wines, especially with fish and seafood. At their best Rieslings are exhilarating and fully justify all the accolades they receive.

Eiswein

Eiswein, also known as Ice Wine, is a sweet dessert wine that is made from grapes that have been left on the vine until they freeze. The grapes are then pressed, and the frozen water is separated from the concentrated juice, resulting in a wine with high sugar content and intense flavors.

Due to its sweetness and intense flavors, Eiswein pairs well with a variety of desserts. It can be enjoyed on its own or with desserts such as fruit tarts, cakes, or crème brûlée. Its sweetness can complement the sweetness of the dessert and create a harmonious and satisfying dining experience.
Eiswein also pairs well with strong and salty cheeses such as Roquefort, Stilton, or Gorgonzola. The wine's sweetness can balance the saltiness of the cheese and create a complex and satisfying pairing.

Finally, Eiswein can also be enjoyed as a digestif, or after-dinner drink. Its sweetness and intense flavors can provide a satisfying end to a meal and complement the flavors of other after-dinner treats such as chocolates or fruit.

Overall, Eiswein is a versatile dessert wine that pairs well with a variety of sweet and savory dishes. Its sweetness and intense flavors can complement and enhance the flavors of many different dishes and create a satisfying and flavorful dining experience.

Etna Bianco (Carricante)

Etna Rosso

A wine which unexpectedly transforms into a champion of drinkable red wine with marked savory flavor and a tasting profile featuring rhubarb and very evident black pepper. Vanilla, sour cherry, wild strawberry, a very clean floral effect. In the mouth substantial but smooth. Goes surprisingly well with lobster, shrimp, salmon, and crab.

Fiano

Fiano produces structured whites that range from medium- to full-bodied and sport intense floral aromas. Their rich orchard fruit flavors are often accented with compelling, smoky mineral sensations, aromatic herb, hazelnuts, and crisp acidity.

Fino and Manzanilla Sherry

Manzanilla tends to be a bit brighter and fresher, with slightly drier, saline notes and sometimes a touch of green apple. While fino is a bit broader on the palate and more 'savoury'. Technically it is identical to Fino sherry, with one main difference: the location. Manzanilla can only be produced and matured around Sanlúcar de Barrameda, a town closer to the sea than Jerez. The climatic differences make it lighter than Fino wines.

Frascati

An Italian fruity, golden white wine, may be dry to sweet. If there is a wine that is synonymous with Rome, it is Frascati. This wine has been produced in the countryside around Rome for almost two thousand years. The Romans referred to it as the Golden Wine both for its color and its value. It has become embedded in the cultural and economic traditions of the city. Frascati is often a blend of several indigenous varietals, including Malvasia, Bellone, Trebbiano, and Greco.

French Chardonnay

Apple, pear, vanilla, fig, peach, pineapple, melon, citrus, lemon, grapefruit, honey, spice, butterscotch, butter and hazelnut are just some of the many flavors Chardonnay exhibits, depending on how it is vinified. Chardonnay takes well to oak aging and barrel fermentation. It is easy to manipulate with techniques such as sur lie aging and malolactic fermentation, both of which create a creamy, soft, lush wine. This is typical of California, but in France, most Chardonnays are not aged in new oak, producing a crisp, focused, flinty wine with hints of lemon and green apple. Also, Chardonnay, which grows well in many different regions, is the star of Champagne, used in blends and as a varietal wine, Blanc de Blancs Champagne.

French Sauvignon Blanc

Emblematic white varietal in the central Loire region (Sancerre, Pouilly Fume, Menetou-Salon, Quincy, Reuilly, Coteaux du Giennois), best known for crisp, dry white wines exhibiting aromas of flint, dried herbs or grass, citrus. One of the most evocative seafood wines, great pairing with Salmon, goat cheeses and green-vegetable accompaniments.
Also present in Bordeaux, where it produces simple, dry white wines for aperitif, but also part of blends with Semillon in Pessac-Leognan and the Graves sub-region, contributing acidity to more powerful wines. Finally, also present as a minority grape in Sauternes, where it again adds acidity to Semillon-dominant sweet wines.

Furmint

Furmint is one of the most important Hungarian varieties famously used in Tokaji Aszú dessert wines, but also available as a dry wine in a similar style to Halbtrocken (off-dry) Riesling. With notes of Meyer Lemon, ginger, green apple, and smoke, Furmint pairs well with Asian and Mexican dishes, providing an interesting alternative to 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 with good acidity, the wines are often drunk soon after bottling, but the cru wines of the region, such as Morgon, have greater longevity. Gamay grows in many regions of France, such as vin Savoie, where it is often blended with other indigenous grapes, such as Mondeuse or Poulsard, and the Côtes du Forez in the Loire Valley, where it makes a powerful, more full-bodied wine.

Garnacha

Grenache (Garnacha) is a red wine grape variety grown extensively in France, Spain, Australia and the United States. It is particularly versatile both in the vineyard and the winery, which may explain why it is one of the most widely distributed grapes in the world.

Gattinara

Gattinara is a red wine made from the Nebbiolo grape variety in the Piedmont region of northern Italy. Gattinara wines are known for their structure, complexity, and age-worthiness. They typically exhibit flavors of cherry, raspberry, spice, and earthy undertones.

Gattinara pairs well with a variety of hearty meat dishes, particularly those that are slow-cooked or roasted. Beef dishes such as prime rib, beef stew, or roasted beef tenderloin are great options. The wine's tannins and acidity can cut through the richness of the meat and complement its flavors.

Gattinara also pairs well with game meats such as venison, wild boar, or duck. The wine's earthy undertones can complement the flavors of the game and create a harmonious and satisfying pairing.

Finally, Gattinara can also be enjoyed with aged cheeses such as Parmigiano-Reggiano or Gorgonzola. The wine's tannins can balance the richness of the cheese and create a complex and satisfying pairing.

Overall, Gattinara is a versatile wine that pairs well with a variety of hearty meat dishes and aged cheeses. Its structure, complexity, and earthy undertones can complement and enhance the flavors of many different dishes and create a satisfying and flavorful dining experience.

Grenache

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.

Grenache Noir - Lanquedoc

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.

Jacquere (Apremont)

Apremont is one of the best-known, white wine crus of the Vin de Savoie appellation of the Alps in eastern France. Surrounding the tiny village of Apremont, just south of the city of Chambéry, it is one of the southernmost crus within the Savoie administrative department. Savoie Apremont wines are made predominantly from the local Jacquère grape variety and are typically light and dry with floral, mineral characters.

Lambrusco

Hailing from the Emilia-Romagna region of Italy, Lambrusco is a family of red grapes that are commonly used to make a sparkling red wine of the same name. It is one of the oldest wines made in Italy, dating back to the Bronze Age. It can be vinified dry or sweet and is a great food pairing wine that shines with antipasto and charcuterie.

Late Harvest Sauvignon Blanc

The nose on this delicious dessert wine offers scents of honeycomb and toasted walnuts with notes of dried apricot, baking spices and acacia flower. The full entry begins with gingersnap followed by warm butterscotch and butter pecan ice cream flavors. This honeyed wine is complex and showcases a thread of acidity to keep it balanced and lively.

Lugana (Turbiana)

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.

Marsala

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.

Marsala is a versatile wine that pairs well with a variety of dishes, particularly those that are savory and rich. It is commonly used in cooking, particularly in Italian cuisine, as a key ingredient in dishes such as chicken or veal Marsala.

Marsala can also be enjoyed as a dessert wine, particularly when paired with nutty or fruity desserts such as biscotti, almond cake, or fruit tarts. Its nutty, caramelized flavor can complement the sweetness of the dessert and create a complex and satisfying pairing.

Marsala also pairs well with a variety of cheeses, particularly hard or aged varieties such as Parmigiano-Reggiano or Pecorino Romano. The wine's nutty flavor and subtle sweetness can complement the saltiness and complexity of the cheese and create a satisfying and flavorful pairing.

Overall, Marsala is a versatile wine that pairs well with a variety of savory and sweet dishes. Its nutty, caramelized flavor and subtle sweetness can complement and enhance the flavors of many different dishes and create a satisfying and flavorful dining experience.

Marsanne

A full-bodied, moderately intense wine with spice, pear and citrus notes. Popular in the Rhône and Australia (especially Victoria) which has some of the world’s oldest vineyards. California’s “Rhône-Rangers” (vintners who first planted Rhone varietals in California) have had considerable success with this variety.

Mead

Mead is a fermented honey-based alcoholic beverage that has been enjoyed for centuries. It is made by fermenting honey and water with yeast and sometimes other ingredients such as fruits or spices. The resulting drink can be still, sparkling, or even fortified like wine.

Mead is a versatile beverage that can pair well with a variety of foods. Its sweetness and complexity make it an excellent match for many dishes, particularly those that are spicy or rich. Here are some food pairing suggestions for mead:

Cheese: Mead pairs well with a variety of cheeses, particularly those that are strong or aged. Try pairing it with blue cheese, cheddar, or Parmesan for a delicious combination of flavors.

Spicy dishes: The sweetness of mead can help to balance the heat of spicy dishes such as curries or chili. Pair it with your favorite spicy dish for a refreshing and satisfying combination.

Roasted meats: The rich, complex flavors of mead can complement the flavors of roasted meats such as lamb or pork. Try pairing it with a roasted lamb dish for a delicious and memorable meal.

Desserts: Mead can be an excellent accompaniment to desserts, particularly those that are fruity or nutty. Try pairing it with a fruit tart or almond cake for a delicious and satisfying dessert experience.

Overall, mead is a versatile beverage that can be paired with a variety of foods. Its sweetness and complexity make it an excellent match for many different dishes, and it can be enjoyed in a variety of contexts, from cheese plates to spicy curries to decadent desserts.

Meritage blend

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 and 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 and St. Macaire. White wines/ Sauvignon Blanc, Muscadelle and Sémillon, have less than 90% of any single variety, and be the winery’s best wine of its type. Although not stipulated by the licensing agreement, the Meritage Alliance strongly recommends that wineries label only their best blend “Meritage” and limit production to no more than 25,000 cases. Unlike regulations such as the French AOC, there are no mandatory rules related to winemaking or winegrowing.

Merlot

Herbs, green olive, cherry and chocolate dominate the nose and palate. Merlot is softer and medium in weight with fewer tannins than Cabernet and is ready to drink sooner. Takes well to oak aging. It is frequently used as a blending wine with Cabernet to soften the blend. Merlot began as a blending grape in French Bordeaux wines but reached great popularity in California and Washington state. It fell out of favor for a while with the release of the movie, “Sideways,” but is back again. The best examples retain good acidity along with a velvety smooth texture and a great versatility as a food wine.

Montepulciano

Montepulciano grows throughout Italy, with concentrations along the Adriatic coast in the Abruzzo and Marche regions in central Italy, and in Puglia and Molise in southern Italy. A medium to full-bodied wine, with good color and structure. Known for its quality and value. Montepulciano is a classic, Italian wine grape and one of the most wide widely planted grapes in the country. Montepulciano makes the famous wine Montepulciano d’Abruzzo, the rustic, medium-bodied, fruity red wine of central Italy, with a taste of red plum, blackberries, and baking spice.

Moscato

Moscato is a sweet, lightly sparkling wine that is often enjoyed as a dessert wine or a refreshing drink on a hot day. Here are some food pairing suggestions for Moscato:

Fresh fruit: Moscato's sweet and fruity flavors make it a great match for fresh fruit such as strawberries, peaches, and melons.

Light salads: Moscato's light and refreshing character pairs well with salads that are not too heavy or overpowering. Try it with a simple green salad or a fruit salad.

Spicy dishes: Moscato's sweetness can help balance the heat in spicy dishes such as Thai curries or Indian vindaloo.

Creamy desserts: Moscato's light effervescence and sweetness make it a great match for creamy desserts such as cheesecake or panna cotta.

Brunch dishes: Moscato is a popular choice for brunch, and it pairs well with dishes such as quiches, frittatas, and croissants.

Overall, Moscato is a versatile wine that can pair well with a range of different foods. Its sweet, fruity character makes it a great match for fresh fruit, salads, and creamy desserts, while its light effervescence can complement spicy dishes and brunch foods.

Mourvedre

Mourvèdre, also known as Monastrell, is a full-bodied red wine that is often used as a blending grape in wines from southern France and Spain. Principal black grape varietal in AOC Bandol in Provence. Here are some food pairing suggestions for Mourvèdre:

Grilled meats: Mourvèdre's bold flavors and tannic structure make it an excellent match for grilled meats such as lamb, beef, or pork.

Stews and casseroles: The rich and robust flavors of Mourvèdre can stand up to hearty stews and casseroles such as beef bourguignon or cassoulet.

Spicy dishes: The peppery notes of Mourvèdre can complement the spice of dishes such as Indian curry or Mexican mole.

Game meats: Mourvèdre's earthy and gamey flavors can complement the richness of game meats such as venison or wild boar.

Aged cheeses: The tannic structure and bold flavors of Mourvèdre can balance the richness of aged cheeses such as Gouda or cheddar.

Overall, Mourvèdre is a bold and flavorful wine that pairs well with rich and hearty dishes. Its tannic structure and earthy, peppery flavors make it a great match for grilled meats, stews, and game meats, while its spicy notes can complement the flavors of many different cuisines.

Müller-Thurgau

Müller-Thurgau is a white wine that is known for its light, fruity, and refreshing character. Here are some food pairing suggestions for Müller-Thurgau:

Light seafood dishes: Müller-Thurgau's light and refreshing character makes it a great match for light seafood dishes such as grilled shrimp or seared scallops.

Asian cuisine: Müller-Thurgau's fruitiness and crisp acidity make it a great match for Asian cuisine, particularly dishes that are sweet, sour, or spicy, such as stir-fries or Thai curries.

Light salads: Müller-Thurgau's light character and crisp acidity make it a great match for light salads such as a green salad or a cucumber and tomato salad.

Soft and creamy cheeses: Müller-Thurgau's light and fruity character can complement the creaminess of soft cheeses such as brie or camembert.

Light pasta dishes: Müller-Thurgau's light and fruity character can pair well with light pasta dishes such as spaghetti with olive oil and garlic or pasta primavera.

Overall, Müller-Thurgau is a versatile wine that can pair well with a range of different foods. Its light and refreshing character makes it a great match for seafood, Asian cuisine, salads, and soft cheeses, while its fruitiness and crisp acidity can complement light pasta dishes.

Muscat

Also known as Muscat Blanc and Muscat Canelli. With dominant 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 or the bone-dry French Muscadet, a classic pairing for oysters.

Nebbiolo

The great grape of Northern Italy, which excels in Barolo and Barbaresco, making powerful, ageable wines. Nebbiolo wines are often distinctively perfumed with an aroma described as "tar and roses,” along with a moderate body; strong, tannic backbone; and high, fresh acidity.

Oregon Pinot Noir

The most beloved light-bodied red, made from Pinot Noir grapes grown all over the world, most notably France, California, and Oregon. Flavors of summer cherries and raspberries often with notes of mushroom and clove, this wine shines with salmon, duck, and pork.

Petit Verdot

Petit Verdot is a full-bodied red wine that is often used as a blending grape in Bordeaux blends, generally at no more than 10-15% of the blend. Especially tannic and powerful, used to strengthen blends. However, it can also be found as a single varietal wine, particularly from regions such as Spain, Australia, and California. Here are some food pairing suggestions for Petit Verdot:

Red meat: Petit Verdot's full-bodied and tannic structure makes it a great match for red meat dishes such as steak, roast beef, and lamb.

Game meats: The bold flavors of Petit Verdot can also complement the richness of game meats such as venison, wild boar, or duck.

Hard cheeses: The tannic structure and full-bodied flavors of Petit Verdot can balance the richness of hard cheeses such as aged cheddar or parmesan.

Barbecue: Petit Verdot can pair well with grilled or smoked meats, particularly those with bold and spicy flavors.

Mushroom dishes: Petit Verdot's earthy and tannic flavors can enhance the flavors of mushroom dishes such as mushroom risotto or grilled portobello mushrooms.

Overall, Petit Verdot is a bold and flavorful wine that pairs well with rich and hearty dishes. Its tannic structure and full-bodied flavors can balance the richness of meats and cheeses, while its earthy and spicy notes can complement the flavors of many different dishes.

Petite Sirah

Plum and blackberry flavors mark this deep, ruby colored wine. Usually full-bodied with chewy tannins. Used in France and California as a blending wine. Not related to the Syrah of France. Petite Sirah is actually the same as the Durif grape variety of France, which is the result of a crossing between Syrah and a local grape variety called Peloursin. The grape shines in the Central Coast of California, where it is often blended with Zinfandel to make a powerful, full-bodied, structured wine.

Pinot Blanc

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

Pinot Grigio/Pinot Gris

Pinot Grigio (also known as Pinot Gris) is a popular white wine that is crisp, light-bodied, and refreshing with flavors of citrus, green apple, and pear. Here are some food pairing suggestions for Pinot Grigio:

Seafood: Pinot Grigio's light and refreshing flavors make it an excellent pairing with seafood such as shellfish, shrimp, and grilled fish.

Salads and Light Appetizers: Pinot Grigio can pair well with salads, light appetizers, and vegetarian dishes such as roasted vegetables or risotto.

Chicken or Pork: Pinot Grigio's acidity can cut through the richness of chicken or pork dishes such as grilled chicken, roasted pork tenderloin, or chicken piccata.

Soft Cheeses: Pinot Grigio can pair well with soft, mild cheeses such as brie or goat cheese.

Spicy Foods: Pinot Grigio's crispness and acidity can balance the heat in spicy dishes such as Thai or Indian cuisine.

Overall, Pinot Grigio is a versatile wine that pairs well with a range of dishes, particularly seafood, salads, light appetizers, chicken or pork, soft cheeses, and spicy foods.

Pinot Meunier

Pinot Meunier, also known as Meunier or Swartzriesling, is grown in the Champagne region of France, and is blended with Pinot Noir and Chardonnay to add fruit flavors and body to Champagne. Although some vintners produce a champagne predominantly from Pinot Meunier, such as Egly-Ouriet, rarely is Pinot Meunier produced as a single-varietal wine. That said, the Pinot Meunier characteristics highlight the champagne’s pale golden or ruby color and high acidity, exhibiting aromas of fresh berries, citrus, stone fruits and almonds, with a hint of smoke.

Pinot Noir

This is the great, noble black grape of Burgundy. Difficult to grow but at its best, it is more smooth and lush than Cabernet Sauvignon with less tannin. Ripe or baked cherry fruit flavors with undertones of sour cherry, kirsch, summer berries and cloves. It appears most often as a 100% varietal wine, in Burgundy, Oregon (especially in the Willamette Valley) and California, as well as Chile, Argentina, New Zealand and beyond. As a blending grape, it is widely used in the making of Champagne and 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, producing a wine with wonderful berry flavors with a distinctive note of smoke. It is vinified from medium to full-bodied and makes a remarkable pairing with cheese, especially sheep’s milk.

Port

Fortified wine from the Douro region of Portugal. Styles include: Late Bottle (LB), Tawny, Ruby, Aged, and Vintage. Mostly sweet and red, but well-aged tawny port takes on a rich caramel color and taste, making it a versatile dessert and after-dinner wine.

Prosecco

Prosecco is a white wine from Italy, usually sparkling or semi-sparkling, made from Glera grapes and sometimes other permitted varieties. It has a light body, high acidity, and fruity flavors of apple, peach, pear, melon, and honeysuckle. It is named after a village in the province of Trieste. The best examples are from the region of Valdobbiadenne in Piedmont.

Retsina

Retsina is a dry white wine made primarily from Savatiano or Roditis grapes, mixed with small amounts of Aleppo pine resin during fermentation. This process results in a wine which typically tastes of apple and peach with a full mouthfeel and hefty aroma of pine. Dating back to ancient Greece, it is an acquired taste. Flavors of apricot and tropical fruit with floral aromas are characteristics of this uniquely Greek wine, which can be vinified from dry to sweet. Pairs beautifully with Greek classics, such as Spanikopita, Saganaki, and Horta.

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

Roussanne is a white wine grape variety that is most commonly grown in the Rhône wine region of France. It is also grown in other parts of France, as well as in California, Australia, and other wine regions around the world. Roussanne wines are known for their complex aromas and flavors, which can include notes of honey, apricot, pear, and white flowers. They typically have medium to full body and a rich, creamy texture.

Roussanne pairs well with a variety of foods, including seafood, poultry, pork, and creamy pasta dishes. Its full body and rich texture make it a good match for dishes with a bit of weight to them, such as roasted chicken with herbs or creamy seafood pasta. It also pairs well with dishes that have a bit of sweetness, such as glazed pork tenderloin or honey glazed salmon.

Sangiovese

Known for its supple texture, medium to full-bodied spice flavors and fruit flavor of raspberry, cherry and anise. Sangiovese is used in many fine Italian wines including Chianti. Sangiovese Grosso is a clone specific to the making of the fine wine, Brunello di Montalcino.

Sauternes

Sauternes is a sweet white wine from the Sauternais region in France. It has a rich, honeyed flavor with notes of apricot, peach, orange rind and spice and is known for its high levels of residual sugar. It is recommended to age Sauternes for over a decade to soften the headiness of the sugar and allow tertiary, spicy notes to reach fruition. Here are some food pairing suggestions for Sauternes:

Foie gras: Sauternes is a classic pairing for foie gras, a luxurious French delicacy made from duck or goose liver. The sweet and rich flavors of the wine complement the rich and buttery flavors of the foie gras.

Blue cheese: Sauternes pairs well with strong, pungent cheeses like Roquefort or Stilton. The sweetness of the wine helps to balance the sharpness of the cheese.

Desserts: Sauternes is a great match for desserts that are rich and sweet, like crème brûlée or fruit tarts. It can also be served on its own as a dessert wine.

Spicy food: The sweetness of Sauternes can help to counterbalance the heat in spicy dishes like Thai or Indian curries.

Fruit: Sauternes pairs well with fresh, ripe fruit like peaches or apricots. The wine's honeyed flavors complement the sweetness of the fruit.

Overall, Sauternes is a versatile wine that pairs well with a range of foods, particularly rich, sweet, or spicy dishes, as well as strong cheeses and fresh fruit.

Sauvignon Blanc

Grassy & herbaceous flavors and aromas mark this light and medium-bodied wine, sometimes with hints of gooseberry and black currant. In California it is often labeled Fume Blanc. New Zealand produces some of the finest Sauvignon Blancs in a markedly fruity style. The French style is notably drier, with notes of grass, hay, wet stone, and fresh herbs.

Sémillon

The foundation of Sauternes, and many of the dry whites of Graves and Pessac-Léognan. It can make a wonderful sweet late-harvest wine, with complex fig, pear, tobacco and honey notes. As a blending wine it adds body, flavor and texture to Sauvignon Blanc.

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

Soave

Soave is a white wine from the Veneto region of Italy that is made from the Garganega grape variety. It is known for its light and crisp flavors, with notes of green apple, lemon, and almond. Soave is a versatile wine that pairs well with a variety of dishes, particularly those with light and fresh flavors. Here are some food pairing suggestions for Soave:

Seafood: Soave's light and crisp flavors make it a great match for seafood dishes such as grilled shrimp, scallops, or light fish preparations.

Salad: Soave's acidity and freshness can complement the flavors of a light and fresh salad, such as a mixed greens salad with vinaigrette dressing.

White meats: Soave can be a great match for white meat dishes such as chicken or turkey, particularly when prepared with light and fresh herbs.

Soft cheeses: Soave's light flavors and crisp acidity can balance the creaminess of soft cheeses such as goat cheese or brie.

Pasta dishes: Soave can pair well with light and fresh pasta dishes such as linguine with lemon and herbs, or spaghetti with olive oil and garlic.

Overall, Soave is a refreshing and versatile wine that pairs well with a variety of light and fresh dishes. Its crisp acidity and light flavors can enhance and complement the flavors of many different foods and create a satisfying and enjoyable dining experience.

Tokay Aszu

Tokay Aszu wine, also known as Tokaji, is a sweet dessert wine that originates from Hungary. It is made from a blend of grapes, including Furmint and Hárslevelű, and is known for its intense sweetness and complexity.

Tokay pairs well with a variety of sweet and savory dishes, particularly those that are rich and decadent. Here are some food pairing suggestions for Tokay:

Foie gras: Tokay is a classic pairing with foie gras, as its sweetness and acidity can balance the richness of the dish.

Blue cheese: Tokay's sweetness and acidity can cut through the strong and pungent flavors of blue cheese, creating a delicious and harmonious combination.

Fruit-based desserts: Tokay's intense sweetness and fruit flavors make it a great match for fruit-based desserts such as apple tarts or peach cobbler.

Chocolate: Tokay's rich and complex flavors can complement and enhance the flavors of chocolate, making it a great match for chocolate-based desserts.

Spicy dishes: Tokay's sweetness can help to balance the heat of spicy dishes such as Indian or Thai curries. It can also complement the complex flavors of these dishes.

Overall, Tokay is a versatile wine that pairs well with a variety of sweet and savory dishes. Its intense sweetness and complex flavors can enhance and complement the flavors of many different foods and create a satisfying and memorable dining experience.

Traminer

Traminer, also known as Gewürztraminer, is a highly aromatic white wine that is known for its floral and spicy notes. It is produced in various regions around the world, including Germany, France, Italy, and the United States.

Traminer pairs well with a variety of foods, particularly those that are spicy or aromatic. Here are some food pairing suggestions for Traminer:

Spicy dishes: Traminer's spicy notes can complement and enhance the flavors of spicy dishes such as Thai or Indian curries. It can also help to balance the heat of these dishes.

Aromatic dishes: Traminer's floral and aromatic notes make it a great match for aromatic dishes such as Vietnamese or Chinese cuisine. Try pairing it with dishes that feature lemongrass, ginger, or other fragrant herbs and spices.

Cheese: Traminer pairs well with a variety of cheeses, particularly those that are soft and creamy. Try pairing it with Brie or Camembert for a delicious combination of flavors.

Asian cuisine: Traminer's complex flavor profile makes it an excellent match for a variety of Asian cuisines, including Japanese, Korean, and Thai. Try pairing it with sushi or sashimi for a refreshing and satisfying combination.

Spicy seafood: Traminer's spicy notes can complement the flavors of spicy seafood dishes such as shrimp or crab. It can also help to balance the sweetness of these dishes.

Overall, Traminer is a versatile wine that pairs well with a variety of spicy and aromatic dishes. Its complex flavor profile can enhance and complement the flavors of many different foods and create a satisfying and flavorful dining experience.

Trebbiano

Trebbiano in Italy and Ugni Blanc in France. Found in many blends of white Italian wines, 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. Also used in the production of Balsamic vinegar. With notes of white peach, lemon, and basil, it pairs especially well with white pizza and seafood dishes.

Ugni Blanc

See Trebbiano

Valpolicella

A light, semidry red from Italy’s Veneto Region, typically drunk young. The region’s most famous wine, Amarone della Valpolicella, partially dries grapes to increase concentration in a process called appasimento. Corvina is the darling grape of the Valpo blend and known for its flavors of cherries and chocolate.

Verdicchio

Italian white that produces a pale, light-bodied to medium-bodied, crisp wine. The Castelli de Jesi area produces most of the Marche regions Verdicchio, but more rich, full wines come from the Matellica region. It is very versatile and makes a great aperitif and is often known as the “antipasto wine” since it pairs so well with Italy’s famous first course.

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. Because of it lush, full mouth-feel, it pairs best with full-flavored, rich foods, like lobster. Sometimes referred to as “Chardonnay on steroids.”

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 and plum, with notes of leather, earth and tar. It is the most widely grown grape in California, but is derived from the Italian grape of Puglia, Primitivo.