As the core ingredient of wine, the grape varietal used largely defines the appearance, aroma, and taste of a wine. As an aid for learning, comparing, and a cheat sheet for your next friendly blind-tasting, we’ve developed a comprehensive list of wine grape varietals in every dimension – their aromas, tastes, regions, and descriptions. The aromas and graphs produced come from our innovative wine review technology that helps break each wine down to its core elements.
Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay
Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner
Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo
Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage
Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc
Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel
Barbera
| Pronunciation: | (bar-BARE-uh) |
| Top Regions: | Northern Italy, Other Italy, Some California |
| Pairing Type: | Food with light to medium body, salty, rich, or highly acidic. |
| Suggestions: | Pasta, tomatoes, ribs |
| Cooking Method: | Baked, Grilled, barbecue |
| Aromas: |  |
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| Description: | Another grape of the Piedmont, Barbara is one of those varieties of the old world that often appears on the label – Barbara d’Alba, Barbara d’Asti for example. Native to Piedmont, Barbara is a hardy grape that shows best in the chalky soils of the area. Sometimes a blending grape of the country as well, there are wines that do not specify their inclusion of Barbara, only those that are using 100% of the varietal call it such. Barbera has also found a blending role in California and other US wine regions. |
| Notable Info: | Barbara is a versatile grape, once frequently used for blending because it can throw structure into a lighter wine and yet give softness to one that was overly tannic. It is now lauded as a sole variety for the same versatility. Pure Barbara wines from the Piedmont are rustic, as many Italian wines can be, but demonstrate good, round fruit flavors that are easy drinking right when they are released. The wine occasionally sees oak, and Barbara from a strong vintage and good winemaker can gain character with a few years of ageing, however most Barbara-based wines are ready upon release to show their bright fruit flavors, smooth tannins and structured acidity. |
Bordeaux Blends
| Top Regions: | Bordeaux, California, Australia, Washington |
| Pairing Type: | Food of medium to full weight and intensity |
| Suggestions: | Lamb, pheasant, beef, venison |
| Cooking Method: | Braised, roasted, grilled, stew |
| Aromas: |  |
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| Description: | With so much history under its belt, it’s no wonder that Bordeaux has figured out the recipe to produce amazing wines. Centuries of making (and drinking) wine has led them to the blend that has become synonomous with Bordeaux. Winemakers in the New World replicated this formula and have created successful blends in their respective areas – you may see Bordeaux blends from the US labeled Meritage (rhymes with heritage). |
| Notable Info: | Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. These five red grapes are the components of a Bordeaux blend. Cabernet Sauvignon and/or Merlot are usually play the lead role, while Cabernet Franc, Malbec and Petit Verdot act as the supporting cast. These three grapes help to add color, structure and body in varying amounts. A Bordeaux blend typically, but not exclusively, uses at least three of the five grapes to be labeled as such. The beauty of the blend? Each year the percentage of each grape in the blend can vary and the winemaker can include more of the variety that excelled in that particular vintage. There’s white wine in Bordeaux, too! Typically made from Semillon, Sauvignon Blanc, and bits of Muscadelle, white Bordeaux can be a fully dry table wine or, as in Sauternes, a deliciously sweet dessert wine. In other areas of the world, a Bordeaux blend consists primarily of Sauvignon Blanc and Semillon, either of which may be the predominant variety. Bordeaux blends can vary in style, but most have good acidity and often a mineral overtone. |
Cabernet Franc
| Pronunciation: | (cab-uhr-NAY frahnk) |
| Top Regions: | Bordeaux, California (mostly for blends), Loire Valley, Long Island, Virginia |
| Pairing Type: | Food of medium body and intensity |
| Suggestions: | Pork, lamb, eggplant, green peppers, game, duck, beef |
| Cooking Method: | Roasted, grilled |
| Aromas: |  |
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| Description: | You won’t often find this grape bottled as a single variety as it can lean towards earthy, vegetal tendencies (think green pepper & olives). Its typical place is in a blend with Cabernet Sauvignon, Merlot or both. Cabernet Franc’s home is the right bank of Bordeaux. It is an integral part in the blends of St-Émilion and Pomerol, adding structure and backbone to the softer Merlot. Yet some feel its potential has been overlooked. If Cabernet Franc has the right soils and it’s harvested at the right time- it can produce a delicious wine all by itself. |
| Notable Info: | Luckily, certain areas are creating wines that let this grape shine on it’s own. Cheval Blanc, one of the top Bordeaux wines in St-Émilion, consists of 60% or more of the Cabernet Franc variety. Loire Valley red wines made with Cabernet Franc often come from Chinon and Bourguil – they are deliciously balanced and subtle examples of Cabernet Franc at its best, showing smooth tannins and good fruit with herbaceous undertones. Long Island and Virginia have also had some success with this grape. |
Cabernet Sauvignon
| Pronunciation: | (cab-uhr-NAY sow-veeh-yawn) |
| Top Regions: | Just about everywhere, particularly Bordeaux and California |
| Pairing Type: | Heavy and fatty, or bitter food |
| Suggestions: | Steak, beef, game, lamb, smokey meat, cheese, duck, burgers |
| Cooking Method: | Grilled, smoked, braised, stew |
| Aromas: |  |
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| Description: | Many refer to Cabernet Sauvignon as the king of red grapes. Perhaps that title is due to its ability to grow worldwide in a number of climates, or to the fact that it produces wine with such character yet such diversity. Either way, this grape is responsible, as a whole or a partner, for some of the greatest wines in the world. In Bordeaux Cabernet Sauvignon is the principle grape of the Medoc. It plays a supporting role in the blends of the right bank in regions such as St-Emillion and Pomerol. Most of the classic and cult wines of Napa Valley are made with Cabernet Sauvignon. |
| Notable Info: | The Cabernet Sauvignon grape is a small berry with a thick skin, giving it a high solid to juice ratio and creating a wine high in color, tannin and extract. Some typical Cabernet Sauvignon descriptors are cassis, cedar and currant. Because the grape adapts to so many different soils and climates and can flourish with different types of winemaking, its characteristics are different depending on its origin. In Bordeaux you’ll find more of the earthy, tannic side of Cabernet. It’s almost always blended in Bordeaux, using other grapes to soften the tannins and add complexity. In warmer regions like California and Australia, you’ll frequently get more ripe fruit flavors upfront. Grapes are picked when higher in fruit and lower in acid, often giving a more approachable wine. Cabernet Sauvignon grows almost everywhere, many regions using it to blend with indigenous varieties. As a blending grape it adds structure and tannins. |
Carmenere
| Pronunciation: | (car-men-YEHR) |
| Top Regions: | Chile |
| Pairing Type: | Food of medium to heavy weight and intensity |
| Suggestions: | Chicken, tomato sauce |
| Cooking Method: | Grilled, roast, sauteed |
| Aromas: |  |
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| Description: | Carmenère is yet another grape that was eventually exiled from the Bordeaux blend. In the late 1800’s, Carmenère was brought over to Chile from France, and it never turned back. For a while, Chilean growers thought this grape was Merlot and labeled their wines as such. But in the early nineties, thanks to DNA testing, vineyards were revisited and the grapes correctly labeled, and Carmenère was discovered to be the backbone of many Chilean wines. |
| Notable Info: | You can still find plantings of Carmenère in France, as well as a few other wine growing regions, but you’ll find most bottlings of this variety in Chile. With Carmenère, Chileans are producing wines with good, plumy fruit, like Merlot, and firm structure, similar to Cabernet Sauvignon. The grape kicks in a heady dose of pepper and spice, which helps distinguish it from other varietals in Chile. |
Chardonnay
| Pronunciation: | (shar-dawn-AY) |
| Top Regions: | Burgundy, USA, Australia, South Africa, South America, New Zealand |
| Pairing Type: | Food of medium weight and intensity. Grilled, buttery or creamy dishes if Chardonnay is oaky. |
| Suggestions: | Chicken, lobster, shrimp pasta, salmon, halibut, pork, avocado |
| Cooking Method: | Baked, grilled, sauteed, roasted |
| Aromas: |  |
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| Description: | Like Cabernet Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different soils and different climates. While frequently paired with California, its native home lies in the vineyards of Burgundy, France. The only major white grape of the region, Chardonnay is at its best on the rolling slopes in Bourgogne. Other popular Chardonnay sites include California (just about everywhere), Oregon, Washington, Other US, Australia, South Africa, South America and New Zealand. |
| Notable Info: | Chardonnay varies greatly with climate, soil and winemaking – but it adapts just about anywhere, which is what makes it so popular. Cooler climates like New Zealand and Chablis lead to crisp, acid-prone wines, while warmer climates like Southern California and Australia foster riper grapes that create heavier wine leaning towards tropical fruit flavors. So specific are the soils of Burgundy, the wines of the region show subtle notes of mineral and chalk that belie their origin. Chardonnay adapts itself to oak very well, as one may taste in many of the wines. |
Other Wine Grape Varietals
Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay
Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner
Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo
Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage
Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc
Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel
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