Varietal Directory — Insta-Somm

Spanish white wine grape that makes crisp, refreshing, and light-bodied wines with bright citrus and stone fruit notes, pairing exceptionally well with fresh seafood.

White wine grape grown in Burgundy making medium-bodied, crisp, dry wines with spicy character. Known as Burgundy's 'other' white grape, it yields light, citrusy wines and forms the traditional base for a Kir cocktail.

Pale yellow, delicately aromatic Pinot Blanc from Alsace offers notes of apple, pear, and white flowers. With a crisp, balanced palate, it pairs beautifully with seafood, salads, poultry, and soft cheeses.

Golden in color with luscious aromas of stone fruit, honey, and spice. Full-bodied with a hint of sweetness and balanced acidity, Alsatian Pinot Gris is versatile with creamy dishes, Asian cuisine, and game birds.

Pale gold Riesling showing vibrant citrus, green apple, floral aromas, and mineral notes. Crisp and dry on the palate with structured acidity, making it a versatile partner for seafood and spicy cuisine.

From Northern Italy, these dynamic and refined white wines offer bright acidity, lifted floral aromatics, mineral notes, and a textured palate. Versatile at the table, they remain food friendly while showcasing clear varietal character.

Prestigious red wine made from partially dried Corvina, Rondinella, and Molinara grapes. Concentrated and full-bodied with dried fruit, dark cherry, plum, chocolate, and spice, plus long aging potential.

Indigenous to Santorini, Assyrtiko thrives in volcanic-ash-rich soils. Fruity, focused, flinty, and refreshingly crisp, it pairs beautifully with shellfish such as oysters and delicately flavored fish.

Sparkling Moscato Bianco wine noted for sweet peach, apricot, and orange blossom aromas. Light, effervescent, and refreshing for celebrations or dessert.

Light-bodied with vibrant acidity, Australian Riesling is refreshing, energetic, and food friendly. Aromas often include white peach, lime zest, a perfumed floral lift, and hints of petrol with age.

Lush expression of Syrah featuring black cherry, blackberry, pepper, tar, and leather with smooth tannins. Capable of both early appeal and impressive longevity.

Typically focused and crisp, Gruner Veltliner is known for its signature white pepper note alongside aromas of lime, grapefruit, green apple, and lemon. A hallmark Austrian white with vibrant energy.

Reflecting Austria's continental climate, these Sauvignon Blancs are clean and refreshing with pronounced minerality and a saline edge from volcanic soils. Ideal with shellfish, roast chicken, and risotto.

Fortified Grenache-based wine available in ruby or oxidative styles. Shows ripe red fruit, fig, chocolate, spice, and herbal notes balanced by sweetness.

Prestigious Nebbiolo-based wine with aromas of roses, red berries, violets, and spices. Elegant yet structured, showing cherry, plum, licorice, and truffle notes with age-worthy tannins.

Versatile red offering deep color, lively acidity, and flavors of cherry, raspberry, blackberry, and subtle spice. Moderate tannins make it vibrant and food friendly.

Aromatized wines infused with herbs and spices that create complex bittersweet profiles suited for digestifs. Expect quinine, clove, cinnamon, cocoa, and red wine richness.

Light, easy-drinking red made primarily from Corvina and Rondinella. Bright ruby color with aromas of red cherry, berries, and gentle floral notes.

Iconic Nebbiolo wine known for its depth, firm tannins, and high acidity. Offers roses, tar, red fruit, and earthy undertones with tremendous aging potential.

Infused and fortified Barolo featuring a secret blend of herbs and spices. Offers bittersweet complexity with flavors of quinine, clove, cinnamon, cocoa, and dried fruits.

Gamay-based wines ranging from fresh Nouveau styles to complex crus. Expect bright red berry fruit, floral notes, and lively acidity with low tannin.

Austrian specialty delivering rich black fruit, peppery spice, and vibrant acidity. Medium-bodied with lively structure, ideal for savory dishes.

Grape used for medium-sweet to sweet Madeira styles offering caramel, nuts, dried fruits, and balancing acidity. Versatile dessert or contemplative sipper.

Blends of Semillon, Sauvignon Blanc, and Muscadelle yield refreshing whites with bright aromatics and lively acidity. Expect citrus, green apple, fresh herbs, and delicate florals in these zesty wines.

Rare sweet red sparkling wine bursting with strawberry, rose, and candied fruit. A festive pairing for sorbet, brunch, or summer desserts.

Made from Sangiovese Grosso, Brunello di Montalcino is powerful and age-worthy with black and red fruits, savory herbs, and muscular tannins that blossom with food.

Early-ripening Bordeaux grape producing medium-bodied wines with raspberry, violet, herbal notes, and graphite. Offers elegance and savory complexity.

Structured and full-bodied with currant, plum, black cherry, cedar, and spice. Oak aging softens tannins and adds vanilla, toast, and chocolate nuances.

The king of red wines with firm tannins, dark fruit, cedar, and graphite. Capable of exceptional aging and a natural match for rich proteins.

Bold blends combining Cabernet structure with Syrah richness. Dark fruit, spice, and velvety tannins create a full-bodied profile suited to hearty fare.

Mediterranean blends delivering ripe dark fruit, garrigue herbs, spice, and firm tannins. A distinctive Provençal take on the Cabernet-Syrah pairing.

Californian expression of Pinot Noir showing ripe cherry, raspberry, and plum with floral and earthy accents. Oak aging adds hints of vanilla and spice.

Rustic grape valued for structure, body, and savory character. Offers dried tobacco, cured meat, cranberry, and ample umami, especially from old vines.

Once mistaken for Merlot, Carmenere delivers dark fruit along with herbaceous peppercorn and savory spice. Excellent with grilled meats and chimichurri.

Traditional-method sparkling wine from Spain, typically made from Macabeo, Parellada, and Xarel·lo. Crisp acidity, citrus and apple flavors, and fine persistent bubbles make it a versatile celebratory choice.

Renowned cool-climate Chardonnay from northern Burgundy. Limestone-rich soils deliver purity, crisp acidity, and flinty minerality with flavors of green apple, lemon, and sea breeze salinity.

Celebratory sparkling wine with high acidity and fine bubbles. Flavors of green apple, brioche, almond, and citrus make it a versatile pairing partner.

Chardonnay exhibits a wide spectrum of flavors, ranging from apple, pear, and citrus to tropical fruit, butter, and hazelnut depending on climate and vinification choices such as oak aging or malolactic fermentation.

Full-bodied Chardonnay aged in oak, showing ripe tropical fruit, vanilla, butter, toast, and a creamy texture balanced by moderate acidity. Classic in California and other warm regions.

Historic blend (up to 13 grapes) centered on Grenache with Syrah, Mourvedre, and more. Rich, ripe, and heady with herbal spice, ideal for lamb and aged beef.

Versatile Chenin Blanc (known as Steen in South Africa) ranges from dry and fresh to sweet and honeyed. Expect melon, peach, spice, and citrus with superb food-pairing versatility and impressive aging potential.

Historic blend dominated by Sangiovese with fragrant red fruit, spice, and savory herbs. Chianti Riserva gains extra depth from extended aging.

Sangiovese from the core Chianti zone, noted for cherry, plum, earthy spice, and firm tannins. Strict regulations ensure authenticity and cellaring potential.

Historic English term for red Bordeaux blends, typically Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. Known for balance, structure, and flavors of blackcurrant, cedar, and tobacco.

Historic sweet wine from the Cape made from Muscat varieties. Luscious honey, apricot, citrus, and floral tones supported by vibrant acidity.

The grape behind Gavi produces light-bodied, crisp, well-balanced wines with Meyer lemon, honeydew, and a subtle saline note. A refreshing Italian classic for seafood and light fare.

Northern Italian red grape delivering fruity, approachable wines meant to be enjoyed young or used in blends with Nebbiolo and Barbera. Offers juicy red fruit with moderate tannin and body.

Soft, round, fruity wines with notes of black cherry, licorice, and almond. Typically designed for youthful enjoyment though Dogliani versions show extra depth.

Dry styles of Riesling remain aromatic yet defined by refreshing acidity and citrus-driven flavors, making them excellent partners for seafood, fish, and a range of savory dishes.

Ice wine produced from grapes harvested and pressed while frozen, yielding concentrated sweetness with high acidity and flavors of tropical fruit and honey.

Carricante from the slopes of Mount Etna delivers lime zest, yellow apple, apricot, smoky mineral tones, and saline notes. A distinctive volcanic white that thrives with seafood and herbal dishes.

Volcanic red made mostly from Nerello Mascalese with Nerello Cappuccio. Offers red berries, dried herbs, smoky minerality, and fine-grained tannins with strong aging potential.

High-acid, full-bodied whites with peach, pear, grapefruit, and fresh herbs. Falanghina has experienced a resurgence thanks to its refreshing profile and herbal complexity.

Structured whites offering floral aromas, orchard fruit, smoky minerality, aromatic herbs, and hazelnut nuances. Medium to full-bodied with lively acidity and strong food-pairing ability.

Dry fortified wines aged under flor yeast, delivering almond, green apple, and saline character. Manzanilla is distinctly coastal and especially crisp.

Roman classic produced for centuries from Malvasia, Bellone, Trebbiano, and Greco. Light, fruity, and golden with styles ranging from dry to sweet.

Runs the gamut from crisp, flinty unoaked styles to richer, barrel-aged wines. Expect apple, pear, citrus, spice, hazelnut, and minerality depending on terroir and winemaking choices.

Emblematic of Sancerre, Pouilly-Fume, and more. Expect flinty notes, dried herbs, and citrus, with vibrant acidity. Also crucial in Bordeaux blends where it contributes freshness to both dry and sweet wines.

Juicy reds with vibrant acidity, red berry fruit, and floral charm. Typically low in alcohol and enjoyed young, though cru examples can age beautifully.

Garganega delivers lemon, honeydew melon, and almond notes with a waxy texture. Medium-bodied with refreshing acidity, pairing well with grilled fish, roasted chicken, or herb-laden dishes.

Versatile red grape yielding bold fruit, moderate tannins, and high alcohol. Shows ripe red berry, cherry, and subtle earth or spice tones.

Nebbiolo-based wine noted for structure, bright acidity, and flavors of cherry, raspberry, spice, and earthy undertones. Built for graceful aging.

Highly aromatic white with floral and spicy notes, especially lychee, rose petal, ginger, and orange blossom. Often medium-sweet and a natural pairing for Asian cuisine and pungent cheeses.

Highly aromatic white showcasing lychee, rose, ginger, and exotic spice. Sweet renditions pair beautifully with strong cheeses and richly spiced cuisine.

Fruity, spicy, medium-bodied wines with soft tannins. A cornerstone of Rhone and GSM blends and a flavorful alternative to Pinot Noir.

Medium to full-bodied red with ripe strawberry, raspberry, pepper, and herbal spice. Frequently blended yet increasingly celebrated as a varietal wine.

Grenache Blanc contributes body and texture to blends, offering ripe pear, green apple, lemon, and subtle floral or herbal notes while retaining freshness.

Spanish-origin grape known for sweet black cherry, dry fig, mocha, tobacco, and white pepper. Generally low in acid with a smooth, full-bodied profile.

Austria's signature grape showcases white pepper spice, citrus, and vegetable notes with bright acidity, offering classic flavors of lime, grapefruit, crisp apple, and lemon.

Light-bodied with crisp acidity, Italian Pinot Grigio shows green apple, lemon, lime, and mineral nuances with a clean, zesty finish. Typically unoaked to highlight freshness.

High-acid, aromatic wines with flavors of green apple, citrus, and white flowers. Light-bodied and best enjoyed young, Jacquère is also a base for lively Vin de Savoie sparkling wines.

Family of grapes producing sparkling red wines that can range from dry to sweet. Packed with red fruit, floral notes, and refreshing bubbles ideal for antipasti.

Riesling harvested late for elevated sugar, often enhanced by noble rot. Delivers honeyed apricot, citrus peel, and floral notes with bracing acidity.

Dessert-style Sauvignon Blanc with honeycomb, toasted walnut, dried apricot, baking spice, and acacia notes. Retains a thread of acidity to balance its lush sweetness.

Loire Sauvignon Blanc from Sancerre and Pouilly-Fume offers crisp acidity, citrus and green apple fruit, pronounced minerality, and flinty smoke, especially in Pouilly-Fume.

Made from the Turbiana grape, Lugana wines are crisp and vibrant with citrus, white peach, and mineral notes, reflecting clay and limestone soils. Typically dry and unoaked.

Medium-rich Madeira style with caramel, roasted nuts, and dried fruit flavors. High acidity and oxidative aging provide balance and longevity.

Medium to full-bodied with velvety tannins and ripe dark fruit such as blackberry, plum, cocoa, and violet. A signature grape of Mendoza's high altitudes.

Sweetest Madeira expression made from Malvasia grapes. Deep amber with toffee, raisin, caramel, and toasted nut flavors balanced by firm acidity.

Fortified wine made from Grillo, Inzolia, and Catarratto grapes, aged in oak for a deep amber color and nutty, caramelized flavors. Serves as both a cooking wine and a sipper.

Full-bodied white with spice, pear, citrus, and almond notes. Gains honeyed, nutty complexity with age and excels alongside roasted poultry and seafood.

Ancient beverage produced by fermenting honey with water and sometimes fruits or spices. Ranges from dry to sweet with floral, herbal, or earthy notes.

Bordeaux-inspired blends combining at least two classic varieties (no more than 90 percent of any one). Showcases balance, structure, and winemaking craftsmanship.

Supple and medium-bodied with flavors of herbs, cherry, chocolate, and plum. Softer tannins than Cabernet make it approachable young and versatile at the table.

Soft, fruity red with supple tannins and flavors of plum, black cherry, chocolate, and herbs. Approachable young yet capable of developing nuance with age.

Richer Merlot expressions show ripe black fruit, mocha, and plush tannins. Often blended with Cabernet Sauvignon for added structure and depth.

Lush Chardonnay from Meursault and neighboring villages featuring ripe apple, pear, hazelnut, butter, and toasty oak set against balanced acidity and long finishes.

Sweet wines made from Semillon, Sauvignon Blanc, and Muscadelle affected by noble rot. Display rich honey, apricot, and marmalade flavors with bright acidity.

Widely planted grape delivering medium to full-bodied wines with red plum, blackberry, baking spice, and rustic charm. Notably used in Montepulciano d'Abruzzo.

Popular white made from Muscat grapes with light sweetness, gentle bubbles, and flavors of ripe peach, apricot, orange blossom, and tropical fruit. Refreshing and approachable.

Lightly sparkling and sweet with low alcohol. Offers delicate floral aromatics and flavors of orange blossom, peach, honey, mandarin, and jasmine.

Sweet, lightly sparkling Moscato with orange blossom, peach, and honey aromatics. Low alcohol and gentle fizz make it a charming aperitif.

Full-bodied and deeply colored with bold dark fruit, game, leather, and spice. Key component of Bandol and GSM blends, built for aging.

Deeply colored wines with dark fruit, game, spice, and earthy notes. Firm tannins and savory complexity make Mourvedre age-worthy and ideal with hearty dishes.

Made from Melon de Bourgogne, Muscadet is light-bodied with bracing acidity and saline minerality. Lemon, green apple, and sea spray notes are common, often enhanced by sur lie aging.

Aromatic grape family producing wines from bone dry to sweet and still to sparkling. Dominant floral and spice notes make it versatile in many regions.

Noble grape behind Barolo and Barbaresco, famed for aromas of tar and roses, high acidity, and firm tannins. Produces powerful wines that reward cellaring.

Intensely aromatic and expressive with racy acidity. Expect citrus, gooseberry, passion fruit, and fresh herbs. A quintessentially vibrant style that shines with seafood and salads.

Classic Syrah from Cornas, Hermitage, and Cote-Rotie. Savory pepper, dark fruit, olive, smoke, and meatiness with high structure and cellar potential.

Riesling with a touch of residual sugar balancing high acidity. Flavors include lime, green apple, apricot, honey, and occasional petrol notes, making it versatile with spicy cuisine.

Willamette Valley Pinot Noir offers vibrant red fruit, earthy undertones, and bright acidity. Displays finesse, silky texture, and notable aging potential.

Powerful, deeply colored grape typically used in small amounts for structure. Shows dark fruit, floral notes, and firm tannins in both blends and varietal bottlings.

Durif grape producing intense, inky wines with plum, blackberry, pepper, and chocolate. Chewy tannins and bold body make it a powerhouse, often blended with Zinfandel.

Known as the 'lip-stinger' for its bright acidity, Picpoul Blanc delivers green apple, citrus, and saline notes. Refreshing and mouthwatering with seafood and tapas.

Similar in character to lighter Chardonnays, Pinot Blanc can produce intense, complex wines with ripe pear, citrus, and honey notes. Versatile across regions and styles.

A popular white grape offering crisp acidity and delicate flavors of citrus, pear, and green apple, with subtle floral and mineral touches. Styles range from light Italian to richer Alsatian expressions.

Noble grape of Burgundy with silky texture, bright cherry fruit, and subtle spice. Expressive of terroir and widely planted from France to New Zealand.

Cross of Pinot Noir and Cinsault known for berry fruit, smoke, and earthy undertones. Ranges from medium-bodied and savory to rich and oak aged.

Fortified wine available in ruby, tawny, late bottled vintage, and vintage styles. Displays ripe dark fruit, chocolate, caramel, and nutty complexity.

Vinho Verde ('green wine') is young, crisp, and lightly effervescent, featuring lime, green apple, and floral notes with a refreshing spritz. Designed for easy, youthful enjoyment.

Traditional Greek wine infused with Aleppo pine resin. Offers apple, peach, herbs, and distinctive pine aromas. Produced in styles from dry to sweet.

Tempranillo-led blends with Garnacha, Mazuelo, and Graciano. Styles range from fruity joven to oak-aged Reserva and Gran Reserva with cherry, plum, tobacco, and leather.

Exceptionally tannic grape from Montefalco delivering dense blackberry, plum, earth, and spice. Built for long aging and hearty cuisine.

Italy's most planted red grape with supple texture, medium to full body, and flavors of raspberry, cherry, anise, and savory herbs. Foundation for Chianti and Brunello.

Legendary noble-rot dessert wine with rich honey, apricot, peach, orange rind, and baking spice flavors. Designed for long aging as sugars and tertiary notes integrate.

Crisp, dry white wine with herbaceous notes and high acidity. Styles range from green and grassy to fruit-driven, depending on region and climate.

Key component of Sauternes and Graves whites. Adds body, honey, and lanolin character while maintaining acidity; excels at both dry and sweet styles.

Fortified wine from Jerez ranging from bone-dry Manzanilla to intensely sweet Pedro Ximenez. Solera aging builds layers of nuts, dried fruit, and spice.

Black cherry, pepper, dark chocolate, and smoke define this full-bodied grape, whether labeled Syrah in France or Shiraz in the New World.

Classic Garganega-based white known for light, crisp flavors of green apple, lemon, and almond. A versatile Italian staple for light, fresh dishes.

Also labeled Steen, South African Chenin ranges from dry and crisp to rich and off-dry, with apple, pear, tropical fruit, and honey. Oak-aged versions provide additional depth and complexity.

Powerful Garnacha from regions like Priorat and Campo de Borja show high alcohol, intense red and black fruit, and complex spice and earth notes.

Bright acidity with lime, green apple, and fennel notes. Compared to Sauvignon Blanc but more textural and herbal, ending with a pleasant, slightly bitter finish.

Noble Spanish grape showing cherry, plum, tobacco, leather, dill, and vanilla depending on oak. Medium to full-bodied with earthy depth.

Extended oak aging yields darker fruit, vanilla, spice, leather, and earthy nuances while maintaining Tempranillo's balance of acidity and tannin.

Iconic sweet wine made from botrytized Furmint and Harslevelu grapes. Intensely sweet yet balanced by acidity, delivering honey, apricot, orange peel, and exotic spice notes.

Noble-rot dessert wine combining honeyed richness with vibrant acidity. Offers layers of apricot, orange peel, saffron, and exotic spice.

Argentina's aromatic white grape. Intensely floral with tropical notes yet typically dry on the palate. Flavors include white flowers, peach, lemon zest, rose, and geranium.

Aromatic variety closely related to Gewurztraminer, delivering intense floral and spice-driven notes. Produced in dry to sweet styles across Europe.

Light, high-acid, and often slightly spritzy white wine showing tart citrus, green apple, and saline notes. A refreshing, low-alcohol style served young.

Blend highlighting Corvina with light, semi-dry character and cherry-driven flavors. Appassimento techniques produce richer Amarone and Ripasso styles.

Fresh and aromatic with distinctive fennel-like character, herbal accents, and citrus brightness. A lively Spanish white for seafood and salads.

Produces pale, crisp to medium-bodied whites with bright acidity. Celebrated as Italy's 'antipasto wine,' it pairs seamlessly with cured meats, cheeses, and vegetable dishes.

'Straw wine' made by drying grapes to concentrate sugars. Offers rich dried apricot, honey, and nut flavors balanced by refreshing acid.

Savagnin-based wine aged under a veil of yeast similar to fino sherry. Bone-dry and oxidative with walnut, curry, preserved lemon, and green apple tones.

Traditional dessert wine made by drying grapes such as Trebbiano and Malvasia before pressing. Rich and sweet with dried fruit, toasted nuts, caramel, and honey flavors.

Sweet straw wine crafted from dried grapes, offering intense dried fruit, toasted nut, caramel, and honey flavors lifted by balancing acidity. A classic Tuscan finale.

Straw-dried grape wine with intense flavors of dried fruit, toasted nuts, caramel, and honey lifted by bright acidity. Traditional Tuscan dessert companion.

California staple with raspberry, blackberry, pepper, and spice. Styles vary from bold and jammy to restrained and structured, often with moderate tannins.

Concentrated Zinfandel styles emphasize blackberry jam, pepper, cinnamon, and smoky notes with ample alcohol and plush texture.

Cross of Blaufrankisch and St. Laurent producing juicy reds with cherry, raspberry, and gentle spice. Medium body, soft tannins, and an easy-drinking profile.