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
Madeira
| Pronunciation: | (muh-DARE-uh) |
| Top Regions: | Madeira (island off Portugal) |
| Pairing Type: | Food with some sweetness, spicy or salty or with dessert |
| Suggestions: | Almonds, pumpkin, chocolate, bananas |
| Cooking Method: | Dessert, pie, creamy |
| Aromas: |  |
| Taste: |  |
| Description: | Madeira is a fortified wine that is cooked, or gradually heated. This makes it practically indestructible. Once opened, a bottle of Madeira can last in your cupboard like a bottle of spirit. The fortified wine of our ancestors was made by accident. In the 1600’s, shipping still wine from the region of Madeira to the tropics was no easy feat. Most wine cases were spoiled by heat and oxidation, many to the point that producers began adding a bit of neutral grape spirit to the wines before shipping in order to prevent that spoilage. By the end of the sea voyage, the fortified wine had naturally been heated and turned out to taste even better post-ship ride than before. Voila – a new type of wine discovered. These days, most winemakers heat Madeira wine in tanks or casks using the estufagem process. Others are determined to heat the wines naturally with sunlight. |
| Notable Info: | The sweetness levels of Madeira are Sercial, Verdelho, Bual and Malmsey – Sercial being driest, Malmsey the sweetest. These levels used to be based on the grape used in making Madeira. The grapes have changed a bit, but the names to describe their taste have not. Style wise, the basic styles of Madeira are: Three year old – young, no wood Five-year-old – some wood, a bit higher quality Ten-year-old – youngest component will be 10-years-old, aged in cask Frasqueira – vintage Madeira. |
Malbec
| Pronunciation: | (MAHL-beck) |
| Top Regions: | Argentina, Cahors, Bordeaux, some California |
| Pairing Type: | Food of medium to full weight and intensity |
| Suggestions: | Beef, steak, lamb, pizza, sausage |
| Cooking Method: | Stew, barbecue, grilled, roasted |
| Aromas: |  |
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| Description: | Originally a common grape in Bordeaux, Malbec has lost popularity as one of the “fab-five” in the blends there. Fortunately, it’s found other places to flourish. Malbec has increased its status in the French region of Cahors, a bit southeast of Bordeaux, where it creates distinctive wines that now require 70% of the variety. The grape’s made an even more prosperous home in the bourgeoning wine region of Argentina. In fact, Argentinians have adopted Malbec as their national grape! |
| Notable Info: | Malbec is used in small amounts in Bordeaux blends to add color and tannin. In Cahors, where it is also known as “cot,” the grape makes wines there that are full bodied and able to mature – these wines are dark and sometimes gamey, but delicious – they like to call it the “black” wine of Cahors.” But it’s quick rise in popularity can be attributed to Argentina. Here, Malbec has hit its stride – the grape produces spicy wines reminiscent of blackberries and chocolate, with a velvety texture. |
Merlot
| Pronunciation: | (mehr-LOW) |
| Top Regions: | Bordeaux, California, Washington State, Chile |
| Pairing Type: | Food of medium body and intensity |
| Suggestions: | Chicken, duck, pork, mushrooms, cheese, turkey, veal |
| Cooking Method: | Baked, roasted, grilled, braised |
| Aromas: |  |
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| Description: | Poor Merlot, Miles gave it quite a reputation in Sideways. Luckily, Merlot did not take it personally and continues to rule the right bank of Bordeaux and produce quality, well-made wines elsewhere in the world. The grape’s unfortunate fall into disgrace came from a few wineries who over-planted the variety and made inexpensive, watered-down Merlot. But the principle grape of top chateaux in St-Émilion and Pomerol (think Petrus) maintains its noble variety standing. |
| Notable Info: | Merlot is important as a single varietal and as a blending agent. It’s known for adding softness to the austere Cabernet Sauvignon in Bordeaux blends in France, California and elsewhere. Chateau Petrus, perhaps one of the most expensive and sought-after wines of the world, is almost 100% Merlot. The grape exudes soft fruit flavors of plum and blackberry, but it’s versatile – the style can change depending on the climate and soil. Merlot from mountain areas are usually more Cabernet like, with stronger structure and tannins, while Merlot from flatter areas of clay based soil are opulent, velvelty wines ready to drink earlier on. |
Mourvedre
| Pronunciation: | (moo-VEHD) |
| Top Regions: | Southern Rhone, Spain, Australia, California |
| Pairing Type: | Food of medium to full weight and intensity. |
| Suggestions: | Beef, chicken, grilled fish, mushrooms |
| Cooking Method: | Stew, grilled |
| Aromas: |  |
| Taste: |  |
| Description: | A native of Spain, where it’s called Monastrell, Mourvèdre is best known for its blending role in the Southern Rhone. Strong and rustic, Mourvèdre is the cowboy style blender in the Rhone mix. It’s also the “M” of GSM (or SGM) blends in Australia, and it’s used as the primary grape in wines from Jumilla and other Southeast areas of Spain. |
| Notable Info: | The desirable aspects of Mourvèdre as a blending grape are good color (from thick skins), high acid and high tannins. These attributes offset the lighter color, lower acid and lower tannins of its Rhone (and sometimes Australian & Spanish) partner, Grenache. The grape likes warmer climates, but has tight bunches so benefits from the cool winds commonly found in areas where it grows best. Spicy and gamey are typical terms related to Mourvèdre. It’s not as often bottled as a single variety, but parts of Spain and California are successfully doing just that – the results are delicious. |
Muscat
| Pronunciation: | (muhs-KAT) |
| Top Regions: | France, Italy, Australia, South Africa, Portugal, United States |
| Pairing Type: | Medium to heavy weight and intensity foods and desserts |
| Suggestions: | Honey pears, caramel, dark chocolate, cheddar cheese |
| Cooking Method: | Poached, souffle, baked |
| Aromas: |  |
| Taste: |  |
| Description: | The Muscat grape is one of the oldest grape varieties known to the wine world. Instead of being just one grape, Muscat encompasses a family of grapes, found in a range of hues – from white to brown to near black. The two best-known clones are Muscat Blanc a Petits Grains (Muscat blanc for short) and Muscat of Alexandria. The Muscat blanc grape is the oldest variety and creates the most concentrated grape flavors. Small in size, Muscat blanc is not always white and it can produce both dry and sweet wines. Muscat of Alexandria is larger and often darker than the Muscat Blanc, and creates wines of intense sweetness. |
| Notable Info: | Muscat Blanc is the Moscato used in Italy for Moscato d’Asti and Spumante, both light and fizzy wines. It also creates the Muscat d’Alsace of France, which is often made in the dry style. Muscat Blanc can also be found in the deliciously sweet wines of Beaumes-de-Venise in the south of France. The Muscat of Alexandria is responsible for the “stickies” of Australia, as well as the Muscats of Portugal and South Africa. California also has a hold on producing sweet dessert wines from Muscat. |
Nebbiolo
| Pronunciation: | (neh-bee-OH-low) |
| Top Regions: | Piedmont and other Northern Italy |
| Pairing Type: | Food of medium to heavy weight and intensity |
| Suggestions: | Beef tenderloin, mushrooms, cheese |
| Cooking Method: | Roasted, grilled, sauteed |
| Aromas: |  |
| Taste: |  |
| Description: | Nebbiolo is the key grape in the wines of Barolo and Barbaresco. It is not the most planted variety, but it does make the most distinctive wines. Native to Piedmont, Nebbiolo is a bit of a soil snob – it’s finicky about where it grows and has long been the honored red grape of Northern Italy only due to its lack of success elsewhere. Barolo and Barbaresco are the most well known DOCG, but two others, Ghemme and Gattinara, are the other Pidemont regions making top notch Nebbiolo. |
| Notable Info: | Tar and roses are the descriptors most often used for Nebbiolo wines. An odd combination perhaps, but accurate. Some wines from Nebbiolo can seem overly tannic and acidic when young, but as velvety as rose petals when mature. It’s a grape with the toughness of tar and earth, yet with a soft, floral character keeping it balanced. Many winemakers create approachable-while-young wines from Nebbiolo, like Nebbiolo d’Alba. These affordable representations of Nebbiolo can be quite delicious and give the drinker a preview of the intricacies and complexity that a mature Barolo/Barbaresco can provide. |
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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