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
Chenin Blanc
| Pronunciation: | (SHEN-uhn Blahnk) |
| Top Regions: | Loire Valley, South Africa, some California |
| Pairing Type: | Food with light to medium weight and intensity. Spicy or salty foods. |
| Suggestions: | Chinese, chicken, seafood, salmon |
| Cooking Method: | Salad, barbecue, smoked, fried |
| Aromas: |  |
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| Description: | The best representation of the Chenin Blanc grape can be found in the Loire Valley of France – more specifically, the regions of Vouvray, Savennieres, Anjou and Samur. The versatility of the grape allows it to produce wines both dry and sweet, still and sparkling – and you can find all examples in the Loire. It’s found in South Africa as well, where it’s called Steen and is typically made in the dry style. It used to be a popular grape in California, but it’s late-ripening and the warm weather promoted over-cropping and the wine produced a neutral and bland product for many producers. Luckily, some California producers are fostering the grape for a comeback. |
| Notable Info: | Soils are often the defining factor of a Chenin style. In the Loire, the heavier, clay-based soils are best for fostering late ripening, sweet Chenin Blanc – the chalky, more limestone-based soils are responsible for many of the lighter, crisper styles of the grape. Sweet Chenin Blanc is sometimes affected by botrytis, the mold that creates the sweet wines of Sauternes. These wines are long lasting and like honey and nectar on the palate. The dry style of Chenin Blanc is a crisp, refreshing wine with citrus flavors offset by an almost creamy texture. Good Chenin Blancs are delightful wines, versatile with a wide range of food depending on their sweetness level. |
Dolcetto
| Pronunciation: | (dole-CHEH-toh) |
| Top Regions: | Piedmont, Other Italy |
| Pairing Type: | Food of medium weight and intensity |
| Suggestions: | Chicken, lasagna, pasta, salmon, hamburgers |
| Cooking Method: | Grilled, baked, sauteed |
| Aromas: |  |
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| Description: | Thoughts of Piedmont usually bring images of big tannic Barolos and Barbarescos, but an oft-forgotten everyday variety of the region is Dolcetto. Roughly translated, Dolcetto means “little sweet one.” While not exactly “sweet,” the wines made from Dolcetto are definitely light and fruity. |
| Notable Info: | Dolcetto is an early-ripening grape, grown in the Northwest area of Piedmont. It produces wines that are soft and fruity and ready-to-drink when released. The Italians like this wine for everyday drinking because of its soft tannins, ripe fruit, and ability to match with a variety of foods. No cellaring required here and prices are usually quite affordable. |
Gamay
| Pronunciation: | (gah-MAY) |
| Top Regions: | Beaujolais, France |
| Pairing Type: | Food of light weight and intensity |
| Suggestions: | Cold cuts, chicken, salad, sausage, goat cheese |
| Cooking Method: | Baked, sauteed, boiled, roasted |
| Aromas: |  |
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| Description: | Gamay is a pale colored grape, best associated with the region of Beaujolas. In fact, few regions or grapes are so wholly intertwined with one another. After being universally rejected by the rest of Burgundy in the 14th century, Gamay found its niche a bit further south, in Beaujolais. Beyond that part of France, Gamay can also be found in certain areas of the Loire, as well as Switzerland. |
| Notable Info: | Gamay is light and thin-skinned, yet tough. Lively acids and virtually no tannins produce wines of similar characteristics. It is ideal for the carbonic maceration method used in Beaujolais, although that is certainly not the only fermentation method used. The flavors of Gamay wines are of fresh red fruits and floral notes. Best consumed young, this wine benefits from slight chilling. |
Gewurztraminer
| Pronunciation: | Guh-WERTZ-trah-meen-ehr) |
| Top Regions: | Alsace, Germany |
| Pairing Type: | Food with medium weight and intensity. Spicy and salty dishes. |
| Suggestions: | Szechuan chicken, pork, Peking duck, muenster cheese, Chinese and Thai food, foie gras |
| Cooking Method: | Spicy, roasted, sauteed |
| Aromas: |  |
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| Description: | If you’ve ever smelled a lychee, you’ll probably recognize a wine made from Gewurztraminer. Gewurz, the german term for spice, adequately describes the aromas and flavors that permeate wines made from the grape. Mostly grown in Alsace and Germany’s Pfalz region, Gewurztraminer is not the easiest vine to tend. While it ripens quickly, it also needs some time on the vine to get all of its aromas and acids balanced – which, in turn makes it more suitable for cooler climates and constant attention. |
| Notable Info: | Acidity is the maker or breaker of this grape. The distinct aromas and flavors give the wine depth and body, but without good acid they can be cloying and flat. Most Gewurtztraminers are dry, but so heady in aromas and texture, that they can seem sweet to one’s senses. You’ll also notice that the wines are deep and rich in color – the skins of the Gewurtztraminer are pinkish-red. Other than lychee, typical descriptors of Gewurztraminer are roses and perfume. It’s blend of fruits and acid make it a perfect match for spicy food like Indian and Thai. |
Grenache
| Pronunciation: | (greh-NAASH) |
| Top Regions: | Southern Rhone, Southwest Spain, Australia, California |
| Pairing Type: | Food of light to medium weight and intensity. |
| Suggestions: | Pork, lamb, veal, barbecue |
| Cooking Method: | Barbecue, roasted, baked, sauteed |
| Aromas: |  |
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| Description: | This sun-worshiping grape gets ripe and loves hot, dry weather. Popular in Spain (called Garnacha), Australia and the southern Rhone region of France, Grenache is the primary grape in regions such as Chateauneuf-du-Pape, Tavel, and Priorat. It’s often tamed by less fleshy, more structured grapes like Syrah, Mourvedre or Tempranillo – Grenache is the “G” in GSM blends of Australia. Also, because of its thin skins and high ripeness level, Grenache is ideal for producing delicious yet dry rose wines. |
| Notable Info: | High sugars give this grape character and ensure a full-bodied wine, but lower levels of acid and tannin enhance its candidacy as a blender. Intensive pruning on older vines gives Grenache enough structure to maintain its balance as a sole varietal, which is popular – and successful – in California, Australia and sometimes Spain, but many vintners rely on blending to keep this alcohol-happy grape in check. Typical flavors of Grenache are jam, spice, dried fruit, earthiness and some pepper, depending on where it’s grown. Old vine Grenache makes an intense and distinct dry wine, and in regions like Banyuls, a delicious, fortified dessert wine. |
Gruner Veltliner
| Pronunciation: | (GREW-nuhr Felt-LEEN-ehr) |
| Top Regions: | Austria |
| Pairing Type: | Food with medium weight and intensity |
| Suggestions: | Asparagus, veal, Wiener Schnitzel |
| Cooking Method: | Sauteed, roasted, baked |
| Aromas: |  |
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| Description: | The name may be intimidating but the grape is nothing but. This variety is increasing in popularity as more people discover its delicious qualities. Most wines made from Gruner Veltliner are from Austria, where it’s the most planted grape variety. Gruner means green in German, not because the grape is green, but because its used to create fresh wines that are best drunk young. |
| Notable Info: | A wine made from Gruner Veltliner typically has a perfumed nose, with hints of peach and other citrus and, most notably, hints of white pepper – white pepper is usually what distinguishes Gruner Veltliner best. Wines from this grape are typically dry with high acidity. It’s generally light to medium bodied but can be made in a richer, full-bodied style. The wines of Gruner Veltliner are high in acid and extremely versatile with food. Some winemakers in Austria are making sweet wines with the grape as well. |
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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