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A native of northwest Italy, Barbera vies with Sangiovese as the most widely planted red grape in the country. When grown for high yields its natural acidity shows through, producing vibrant wines.

The less revered grape variety of Bordeaux, though not necessarily deserving. It is used in many Bordeaux blends as well as Vin de Pays from the Loire Valley. Cabernet Franc finds its claim to fame in Chateau Cheval Blanc as well as other vineyards in St. Emilion where it is happiest. It has a similar flavor profile as Cabernet Sauvignon, and though slightly more herbaceous it does not have as many tannins or as acids. It ripens better in relatively cooler climates. Cabernet Franc has aromas of violets and raspberries, but when used in small percentages it is barely perceptible.

g of reds. Though its plantings are not as expansive as one may imagine, it has become a popular variety now planted extensively in the US and all over the world. Because of its high proportion of pulp to skin, Cabernet Sauvignon grapes lend to big, tannic, flavorful, deeply hued and succulent wines. The Bordeaux blends of the Medoc are often primarily Cabernet Sauvignon, needing a touch of Merlot of Cabernet Franc to mellow them. Cabernet Sauvignon wines are distinct in color and flavor, leaning towards blackcurrant, tobacco, cedar and green pepper.

Undoubtedly the world's most sought after grape variety by winemakers and drinkers alike. This grape makes the famous white wines of France's Burgundy region, most abundant in the northern region called Chablis. It is an aromatic, flavorful white wine with the structure to benefit from oak aging. This variety is often high in malic acid, and therefore often undergoes malolactic fermentation. Most people associate green apples, white flowers, pear, peach and of course the signature nutty, butter and vanilla characters brought on by extended barrel aging seen in the new world examples. It is also the grape variety used in Champagne production because of its high acid content. The vines are especially resistant to inclement weather and ripen early making them valuable for cooler climate viticulture, despite the fact that certain Chardonnay clones are also adapted to hotter climates. The flavor profile, style and quality of the wine depend largely on the soil, climate, weather and winemaker making this a varietal that can vary dramatically from brand to brand.

This variety is the white grape of France's Loire Valley and in more recent history it was transplanted to South Africa where it now has more acreage than in all of the Loire Valley. Nonetheless, the French winemakers' experience with this classic grape proves advantageous and Chenin's most impressive, luxurious expressions come out of Anjou, Saumur and other Loire appellations. This grape makes some of the most interesting, pungent, aromatic and unusually flavored white wines imaginable. The younger, dry wines take some adjusting to appreciate as they can be powerfully mineral, acidic and even salty, yet nearly unbelievably complex. If you have the patience to wait a couple decades, these wines become opulent, rich and honey-laden with ripe apricot, peach and limestone character. The combination of expressive fruit, complex minerality and mouth-watering acidity makes Loire Chenin Blanc tantalizing and often goes underappreciated. Outside of the Loire, Chenin Blanc is often used to produce more simple whitee wines or for blending in basic table wines.

The tertiary grape of the northeastern Piedmont region of Italy in terms of prestige, but what is consumed by locals. It's name means "little sweet one" and is loved for its perceptibly sweet fruit flavors and low tannins which make it so quaffable. It is blended with Nebbiolo and Barolo to make them more drinkable young.

The variety which accounts for nearly 100% of the plantings in Beaujolais. It is responsible for the pleasantly light and fruity everyday wine referred to as Beaujolais. It is the only other variety allowed to be planted in Burgundy. While it does not gain the respect that its sister to the North has claimed, the finest Gamays from select appellations in Beaujolais have been known to age to perfection, resembling fine Pinot Noir.

Grape originally from Spain which has spread rampantly, finding its most popular destination in France's Langedoc and Rhone Valley regions. It is the second most widely planted vine in the world, though usually is used for blending because it often lacks acidity and body, while it brags sugar levels which easily obtain 16% alcohol in the wine. Because it withstands strong sun and brutal winds, it has become a love of southern windy regions like Australia and Spain. Because of it is thin-skinned, fruity and sweet it is used for the production of most rose wines especially in the Mediterranean.

Also known as Cot in the Bordeaux region of France. Less refined and concentrated than Merlot, though similar. It has high yields making it a popular for less expensive wines wishing to reflect the flavor profile of Bordeaux blends.

A variety which has spread rampantly in France's Rhone Valley and slowly migrating to the Languedoc-Roussillon region. Marsanne is the highly productive as well as aromatic component in Hermitage and Crozes-Hermitage. To be appreciated this variety should be consumed young, when it contains the freshness necessary to balance out the rich aromas and high alcohol content. It is often blended with Roussanne to allow for greater aging potential and balance, and lends well to oak aging.

The classic variety famous for its role in Bordeaux, where it takes second place to Cabernet Sauvignon in reputation despite having over twice as much acreage. It is used in most of the famous Bordeaux blends, most importantly in St. Emilion and Pomerol where it accounts for 2/3 of the blend. The eponymous Chateau Petrus owes its reputation to Merlot. The grape is known for its easy drinkability thanks to a fresh fruit-forward style with lower tannins than Cabernet Sauvignon. It is the favored French variety by Italians, especially in the North, and is found in the Americas as well as in New Zealand and Australia. It is a high yielding variety whose quality is greatly improved when yields are conservative.

A variety indigenous to southern France. Mourvèdre's image is lack-luster, though it is one of the grapes used in the famous Rhone Valley appellations Chateauneuf-du-Pape. It is blended with varieties such as Syrah and Grenache because it is lower in acidity and can lend a nice berry flavor and better balance to those wines. It has traveled to Australia and California, but under the alias Mataro, and is the fifth most popular red grape down under.

The variety created in Germany by the scientist Muller, from the Swiss town of Thurgau. This crossing of Sylvaner and Riesling is now Germany's most planted grape variety. The goal was to create a grape which manifested the best of each of its two parents while also eliminating their worst traits. The result was a grape which in gaining many viticultural advantages like earlier ripening, lost much of the character and appeal of both Riesling and Sylvaner. Unfortunately, the sum was not greater than or even equal to its parts. However there is nothing offensive or unpleasant about this grape and it is responsible for much of Germany's table wine and even in it's lower quality Qualitats wines. The grape is now popular in Eastern Europe and New Zealand.

This is actually a family of grapes with many sub-varieties whose names vary depending on the location in which it is grown. The most respected member of the Muscat family is Muscat Blanc a Petits Grains which boasts high quality and perhaps the most flavorful and sweet eating grapes. Some Ampelographers believe that all vitis vinifera vines are descended from the Muscat family, and this variety is cultivated all over Europe and the New World wine regions. The most important synonyms for the Petits Grains variety are Muscato d'Asti, Muscato Bianco, Muscat Blanc, Muscat d'Alsace, Frontignan, Muskadel. Clearly there is an association with the English word Musk and this grape's intoxicatingly sweet and fruity smell.

The grape variety responsible for the majestic wines of Barolo and Babaresco, found almost nowhere outside north-west Italy. It's name may derive from the Italian word for fog, nebbia.

Created by the scientist Dr Durif in the late 1800's, this variety is surprisingly not related to Syrah. Though almost entirely abandoned in France, this variety has seen a resurgence in California where plantings have increased yearly. It is especially useful in small quantities for blending with Zinfandel and is noted for its resistence to rotting. It is used as well for varietal production in the States and has a more varnished image there than anywhere else.

A lesser known variety of excellent quality indigenous to Bordeaux. It was one of the original grapes of this region and produces rich wines in color as well as flavor, with pepper, spice and complexity. In small quantities it is capable of adding quite a bit of complexity and color to any blend. Unfortunately, it is a finicky ripener and many winemakers have abandoned it in favor of more trustworthy varieties.

This grape is planted in Burgundy and Alsace, though it is much more respected and interesting in the latter. In Germany it is called Weissburgunder or "white burgundian". It is, understandably, often confused with Chardonnay, especially in Italy where it is widely planted. This is because the vines resemble one another and because the wines have a few common taste characteristics such as green apple, floral and buttery aromas. There is much Pinot Blanc in northeastern Italy, however the Italians favor Pinot Gris perhaps because it is less heavy and aromatic.

This grape, a descendent of Pinot Noir, is indigenous to France, but present in most wine growing regions of Europe. It can range in flavor profile from honeyed and spicy to clean, low in acid and light. Richest in Alsace and most neutral in Italy, this grape is appreciated by growers and drinkers alike as a pleasant, easy going wine which matches with many different kinds of food. America has grown to know and love this variety thanks to Santa Margherita's Pinot Grigio.

Burgundy's noble grape, and a truly ancient variety. This region and its grape are married, one relying and feeding off the other. In fact the term terroir is nowhere used as passionately and suggestively as in Burgundy, where they claim Pinot Noir grapes transport the terroir to the glass. Wherever Pinot Noir is planted outside of Burgundy, the winemakers are forever challenged to produce wines of parallel quality and flavor; even in Burgundy this grape is frustratingly difficult to grow and vinify, and has established a global reputation for being the most challenging grape to work with- and perhaps this is it's international appeal with winemakers. However, in some of the cooler regions of California and in Oregon, this variety has found as suitable a home as any. Because it is so prone to genetic mutations, the characteristics can vary drastically. However it is noted for its berry and cherry flavors, nice acidity and high alcohol content. Pinot Noir is also an important grape in the Champagne region where it is carefully grown to produce some of the most intriguing aspects of the most renowned Champagnes.

This classic German grape is undoubtedly the most undervalued variety in the world. With an incredible interplay of sweet fruit aromas and pungent acidity, these wines are delicious young and have the greatest aging potential of any white variety, except perhaps Chenin Blanc. It is arguably the most versatile grape for food be it the dry or even botrytized styles. However, the image of this grape was tarnished by Blue Nun and Liebfraumilch, poor quality, uninteresting sweet German wines which flooded the international market and has still left a bad taste in many consumers' mouths- even though little Riesling was even used in those wines. Riesling is recognized for its ability to remain true to its varietal character while still incorporating the flavors and traits of the terroir. The Rieslings of Alsace are well-valued, though not widely exported. Australia, despite it's warmer climate has been making excellent Rieslings and New Zealand has cultivated this grape making wines modeled after traditional German Rieslings.

Unfortunately, all Sangiovese is not equal; in addition to the great clones (substrains, if you will) bred to yield wines of astonishing elegance and finesse, there are many others that were bread to produce quantity in centuries past, when wine was one of the primary sources of calories for the rural population (up until the 50s).

One of the most distinctly aromatic and richly flavorful white grape varieties. Interestingly, crossing it with Cabernet Franc resulted in Cabernet Sauvignon. Originally a grape indigenous to the Bordeaux region of France, it has traveled well all over the world, finding a great second home in New Zealand, South Africa and California. It has aromas of freshly cut grass, herbs like sage and thyme, grapefruit, pineapple, and at its most pungent a sweaty odor described by the French as "pipi de chat" or cat urine. The wines can be aged in oak, making them creamier and reducing some of the characteristic tartness, and the unoaked versions are some of the most seductive wines in the world- such as Sancerre or Puilly-Fume. New Zealand has received much acclaim for their tropical fruit-forwardness and bright acidity.

The grape which, along with Sauvignon Blanc, provides for the internationally renowned desert wines of Sauternes, just south of Bordeaux in France. Opulent wines made from botrytised grapes, they could be referred to as liquid gold- both because of their rich golden hue and the price tag. The complexity and appeal of Sauternes are undeniable. On its own it can produce lovely fine wines both in their youth and with age.

The beloved grape variety of the Rhone River Valley, famous for its expressions as Cote Rotie and Hermitage in the north, and Chateauneuf-du-Pape in the south. It is being embraced in the Languedoc-Roussillon region of France as this region undergoes a quality amelioration movement. It is known to Australians as Shiraz; what may seem as a bastardization of the name at first glance may actually be a nod to the grape's origins, which are suspected to be the ancient wine city of Iran, Shiraz. As with any most noble red varieties, Syrah needs time to display its finest character. Plantings in France have increased dramatically as the wine has spread around the wine-growing world. Syrah wines tend to be full-bodied, robust and fruity with spicy and often licorice and meaty overtones.

The grape variety highly regarded in Spain's renowned Rioja region. Accounts for approximately 50% of the vineyards in Rioja, concentrated in the more prestigious areas of the region, whereas Garnacha is planted as the less prestigious grape. Produces relatively high yields of flavorful, perfumed, full-bodied wines.

Also known as Ugni Blanc in France, this variety covers much of the world's vineyard surfaces despite its rather undistinguished character. In Italy it is liked for it's fresh, light, refreshing style. Ugni Blanc is used nearly exclusively for the production of Cognac's base wines. Statistics reveal that it is responsible for more wine than any other variety.

This variety is surprisingly well known given the fact that fewer than 100 acres of it are planted over the entire globe. Despite its miniscule vineyard coverage, it manages to make a name for itself due to its amazingly tantalizing flavor and aroma profile- and perhaps its rarity is part of the appeal. It provides some of the most sought after Rhone Valley white wines, with orange blossom, white flowers, summer fruits and pear. In California small plantings have been imported.

California's namesake variety whose roots trace back to antiquity (the exact origins of which had been a major research topic until it was discovered that Zinfandel is descended from Italian Primitivo grape ). The grape of many hats, Zinfandel is most becoming as a dry, ruby red, fruit-filled red wine, but also fashionable as an off-dry blush, a clean white, a base for sparkling wine, and as a fortified desert style wine. This variety is not planted much outside of the US, and is becoming more widely respected as a serious varietal contender with great ageing capacity.