Types of Red Wines & White Wines
The type of grape used in winemaking determines the variety
of wine produced. Here's a guide to the classic grape varieites
around the world:
BARBAROSSA [Bar-bar-Roh-sa]
Red wine variety found in Italy, France and surrounding Balkan
region. Used to make an aromatic, robust varietal wine with
moderate aging potential.
BARBERA [Bar-BEAR-ah]
Semi-classic grape commonly grown in the Piedmont region
and most of northern Italy. Was probably imported into the
U.S.A. late in the 19th century. Usually produces an intense
red wine with deep color, low tannins and high acid and is
used in California to provide "backbone" for so-called "jug" wines.
Century-old vines still exist in many regional vineyards and allow production
of long-aging, robust red wines with intense fruit and enhanced tannic content.
Plantings in North America are mostly confined to the warm western coastal regions.
CABERNET FRANC [Cah-burr-NAY Frahnk]
One of the parent grape varieties that gave rise to the Cabernet Sauvignon. Mainly
found in cooler, damper climatic conditions than its offspring. Widely grown
in the Loire region of southwest France. Bordeaux wines commonly contain a blend
of both Cabernet varietal wines, a practice increasingly being followed in California
and elsewhere. Wine from these grapes has a deep purple color, when young, with
a herbaceous aroma. Just like Cabernet Sauvignon.
CABERNET SAUVIGNON [Cah-burr-NAY Sow-vee-NYOH]
A "noble" grape famous as one of the main varieties, along with Merlot,
Cabernet Franc and others used to create the magnificent French Bordeaux region
blended red wines. The most successful plantings in North America are mainly
on Long Island (N.Y.) and the cooler regions of northern California. In the warmer
regions of California, grapes made into a single varietal wine will often produce
higher than optimum levels of alcohol due to high sugar content and, conversely,
lower than optimum acid levels in most years and so may tend to age less successfully
than the blended french versions. Many other countries have seen their regions
develop into prime producers - Argentina, Chile, Italy and New Zealand).
CARMENÈRE [kar-men-nar]
Very limited plantings of this red wine grape are now found
in the Médoc
region of Bordeaux, France where it is used to produce deep red wines occasionally
used for blending purposes. The worlds largest vineyard area under cultivation
of this variety is now found in the Santiago region of Chile, South America.
Some claim that, in Chile, some individual plantings of this variety has been
mistakenly labeled as Merlot due to certain similarities.
CHARDONNAY [Shar-dun-NAY]
This variety is the best-known white-wine producer grown in France. The Chardonnay
vine is widely planted in the Burgundy and Chablis regions. Hugely successful
in many regions of the world due to its mid-season ripening and versatility.
Australia and New Zealand have succeeded in producing world-class wines in recent
years. In its Burgundy, France it’s homeland, Chardonnay was for the sole
vine responsible for all of the finest white Burgundy. In the late 20th century
however, it was transplanted in most of the worlds wine regions - where varietal
labeling has become the norm.
CHENIN BLANC [SHEN-ihn, BLAHN]
A widely grown white-wine producing variety, known as Steen
in South Africa, Pineau de la Loire in the Loire region of
France and under the alias name White Pinot (Pinot Blanco)
elsewhere in the world. Often made in a number of styles
with or without some residual sugar. It is the favored grape
of the Anjou region of France and, although naturally a hard,
acidic grape slow to mature, is made into fine sweet wines
that age well for a least ten years in the bottle. In the
U.S. the grape all too often ends up in the generic jug wines
of bulk producers as acidity enhancer for otherwise flabby
high sugar/alcohol blends.
FREISA [FRAY-zah]
Grown in the Piedmont region of Italy and used to make both
dry and spumante-style sweet red wines. (Sparking wine)
GAMAY [Gah-MAY]
At least three different vitis vinifera grape species are
permitted to use the term "Gamay" as their label-specified
variety in the U.S.A. The Gamay Noir, Gamay Beaujolais and
Napa Gamay. At one time or another each one was thought to
be the true Pinot Noir variety of Burgundy before it was
determined that many cepage clones existed.
GAMAY BEAUJOLAIS [Gah-MAY, Bo-zho-LAY]
According to investigations by Dr. Olmo of Davis U. the Gamay
Beaujolais variety is a widely grown, early-ripening clone
of Pinot Noir that can do well in the temperate climates
of the northwest U.S. and if picked promptly will produce
a good red wine.
GARNACHA [Greh-NAH-CHA]
Alternate name for the Grenache grape in Spain.
GEWÜRZTRAMINER [geh-verts-tram-in-er]
A clone of the parent Traminer variety. Widely grown, having
literally dozens of synonym names in various countries including
Traminer Rot. Best known as one of the mainstay grape varieties
for which the french Alsace region is famous the popular
Gewürztraminer produces white wines with a strong floral aroma
and lychee nut-like flavor. It is often regarded as somewhat similar in style
to the (Johannisberg) Riesling - when vinified as slightly sweet yet tart. Occasionally
it is made into a "botrytized" late harvest dessert
style wine. Does well in the cooler coastal regions of Western
U.S. - (where it ripens in late September) - Australia and
New Zealand. In Australia the variety is also known under
several alias names. Among these are Traminer Musque, Gentil
Rose Aromique and Red Traminer. Cool climate growers should
be aware that, in addition to quite large successful plantings
of the above variety, a well-regarded cross named Traminette,
developed by Cornell University in the U.S.A over the last
30 years, is currently very successfully cultivated on small
commercial acreages in the Finger Lakes region of New York
State and several other cool northern regions of the USA.
GRENACHE [Greh-NASH]
Also confusingly known under the synonym names Alicante in
the south of France and Guarnaccia in the Ischia DOC, Campania,
Italy. It should not be confused with the shortened name
for the late nineteenth century cross Alicante Bouschet.
Grenache is currently widely grown in Spain, (where it is
known under the name Garnacha), the south of France and also
in California. Is now believed to be descended from the grape
named Cannonau, an ancient variety widely grown in Sardinia.
It is the main grape used in the red wine blend known as
Chateauneuf-du-Pape and, along with the Mourvèdre, Cinsaut and some others, makes good wine
blends under the appellation "Cotes du Rhone Villages". In the warmer
regions of California the Grenache grape tends to produce pale red wines that
are mainly useful for blends. Older vines give juice that produces a creditable
varietal. Often "hot" due to high alcohol content and with a distinctive
orange colored tint. Also used to make some of the better rosé wines
of Provence in southern France.
(JOHANNISBERG) RIESLING[yoh-HAHN-ihss-berk, REES-ling]
(aka White Riesling in New York state (USA), Ontario and
British Columbia (Canada), Riesling in Germany, Rheinriesling
in Austria, Riesling Renano in Italy and Rhine Riesling in
Australia). A white-wine producer variety widely grown along
the Rhine river and tributaries - (e.g: Rheingau, Rheinhessen,
Mosel, Nahe regions etc.) - in Germany and also in other
cool temperate regions of Europe. It is also grown in N.
America, where it can produce a flowery, fruity dry wine
with high acid and low alcohol not unlike the german "Kabinett" version
or a semi-dry style with some residual sugar similar to the german "Spätlese" version.
If infected with appropriate amounts of "botrytis", it can make outstanding
late-harvest wines - (e.g: comparable to the german "Auslese" series).
The Finger Lakes region of New York state in the U.S. and the Niagara region
of Ontario, Canada produce excellent dry versions in the Mosel and Alsation styles
in addition to consistent freezing temperature extracted juice made into "ice-wine", "eiswein".
MALBEC [mahl-BEHK]
Semi-classic grape grown in the Bordeaux region of France
and in other areas under the names Médoc Noir, Côt or Pressac, while in the Alsace
it has the local name Auxerrois. Also grown in the cooler regions of California.
The vine is widely planted in Argentina where it is being used to produce very
popular varietal wines. As a varietal it creates a rather intense, inky, red
wine so it is also commonly used in blends, such as with Merlot and Cabernet
Sauvignon, to create the renowned red French Bordeaux "claret" blend.
In California and other areas it is increasingly being used
for the same blending purpose.
MERLOT[Mehr-LOW]
Classic grape widely grown in the Bordeaux region of France
and elsewhere. The red wine bears a resemblance to Cabernet
Sauvignon wine, with which it is sometimes blended, but is
usually not so intense, with softer tannins. Matures earlier
than Cabernet Sauvignon, with mid-late ripening. Moderate
cold-hardiness. In California it is a popular varietal on
its own and also as a percentage constituent of the red wine
blend resembling Bordeaux claret called "Meritage".
It does extremely well in the state of Washington and shows great promise on
Long Island, N.Y. Results in the Finger Lakes region of N.Y., where it ripens
in early October, have been mixed due its relative lack of cold-hardiness and
the fruit subject to bunch rots. Recently some have claimed that many of the
labeled Chilean varietal wines are actually of the Carmenère
variety. Other countries such as Argentina and New Zealand
also seem to have a suitable climate for this variety.
MUSCAT [Mus-CAT]
Another family of clone varieties, making both red and white
wines. Most are of the muscat type, having the unique aromatic
character commonly associated with muscat wines. These include
the Muscat Blanc, Muscadel, Moscato di Canelli. These clones
are mostly used for making medium-sweet and dessert style
table or fortified wines. Small acreages of Orange Muscat
in the Central Valley of California allow a local variation
of this wine to be made by at least one producer, a situation
that also occurs in Australia. Hot climate producers of sparkling
wines often use the various Muscat grape clones to create
wines in the style of Italian Spumante.
NEBBIOLO [nehb-bee-OH-loh]
Grape responsible for the long-lived, fine red wines of the
Piedmont region of Italy. The role of honor includes traditionally
vinified "Barolo", "Gattinara", "Barbaresco" and "Ghemme";
all huge, tannic wines that at their best can take decades
to mature.
PETITE SIRAH [peh-TEET sih-RAH]
Historically has been something of a "mystery" vine. When first imported
into California this variety somehow acquired the subject name possibly as a
result of a labeling error confusing it with Petite Syrah. Traditional Californian
wine blends under the name of Petite Sirah produce dark red, tannic wines in
the warmer regions of California, used mainly as backbone for Central Valley "jug" wines.
In the cooler northern regions, where many very old vines
still exist, it is often made into a robust, balanced red
wine of considerable popularity.
PINOT NOIR [pee-noh NWAHR]
The premier grape of the Burgundy region of France, producing
a red wine that is lighter in color than the Bordeaux reds
such as the Cabernet's or Merlot. It has proved to be a capriciously
acting and difficult grape for N. American wineries, best
results being obtained in cool, fog-liable regions such as
the Carneros region of northern California. The worlds best "quality" wines
are reputed to result from a mixing of suitable clones; a
common practice in Burgundy, France. Cherished aromas and
flavors often detected in varietal wines include cherry,
mint, and raspberry.
PINOTAGE [pee-noh TAHJ]
This grape has been widely grown and successful in South
Africa since its release in 1925. Also currently grown in
Brazil, Canada, California (USA), Virginia (USA) and Zimbabwe.
Also grown in some quantity on New Zealand's North Island
where it is used to produce flavorsome, early-maturing wines
that are considerably less concentrated or complex than South
African versions.
PINOT GRIGIO [pee-noh GREE-zOH"]
Synonym name of the Pinot Gris where grown in Italy. Planted
extensively in the Venezia and Alto-Adige regions where it
can produce crisp, dry wines with good acid "bite".
PINOT GRIS [pee-noh GREE]
Mutant clone of Pinot Noir. Has several synonym names in
France, eg. Fromentau in the Languedoc, Malvoisie in the
Loire or Pinot Beurot in the Burgundy region where it is
selectively used in blends because it produces high sugars.
In Germany and Austria it is known as the Ruländer or Grauer Burgunder where it is
used to make pleasant, young, white wines in the southern regions. Similar aliases
are used in the german settled regions of Australia. In northeastern Italy it
is known as Pinot Grigio. Versions named Auxerrois Gris and Tokay d'Alsace are
also grown in the Alsace where the latter variety is used to make a golden-yellow
wine with aromatic, fruity flavors that improves with a couple of years in the
bottle - (not to be confused with the Hungarian Furmint grape used to make the
famous "Tokaji" sweet wines). Also grown in western
coastal regions of the U.S.A. where it ripens earlier than
Chardonnay.
RIESLING [REES-ling]
Also known as the Weisser Riesling. Premier white wine grape
of Germany and Alsace, known as Rheinriesling in Austria
and Riesling Renano in Northern Italy. (See (Johannisberg)
Riesling above).
SANGIOVESE [San-jo-VAY-zay]
(Pronounced "sahn-joe-veh-zeh"). Semi-classic grape grown in the Tuscany
region of Italy. Used to produce the Chianti and other Tuscan red wines. Has
many clonal versions, two of which seem to predominate. The Sangiovese Grosso
clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello
di Montalcino" wine. The other is the Sangiovese Piccolo,
also known under the historical synonym name Sangioveto,
used for standard Chianti Classico DOC wines. Old vine derived
wine is often used in the better versions, needing several
years aging to reach peak. A third clone, Morellino, is used
in a popular wine blend with the same name found in the southern
part of the province. Recent efforts in California with clones
of this variety are very promising, producing medium-bodied
reds with rich cherry or plumlike flavors and aromas.
SAUVIGNON BLANC [SOH-veen-yown, blahnk]
Classic white-wine producer variety commonly planted in the
Bordeaux and eastern Loire regions of France. Shows vigorous
growth and is late maturing. Members of the cépage are now thought to be descendants of the ancient Fié variety
once common in the Loire region of France. The sauvignon cépage apparently
derives the latter part of its name from the color of its skin. Other members
include the recent - (4-97) - genetic parental link to Cabernet Sauvignon and
other mutations known as the Sauvignon Noir, Sauvignon Jaune and Sauvignon Rose.
The last named grape is also known as Sauvignon Gris. In the Styria region of
Austria the variety is occasionally referred to as the Muskat-Sylvaner. All versions
of the cépage show a tendency towards a grassy, herbaceous flavor in the
grapewine, often referred to as "gooseberry" by professional tasters,
when the grapes are grown in temperate regions. In warmer regions, the flavors
and aromas tend to be more citruslike, (e.g: grapefruit or pear), plus the characteristic "earthy" taste.
New Zealand has had much success with the grape in recent years.
SÉMILLON [Say-mee-YAW]
Classic grape widely grown in the Bordeaux region of France
and elsewhere. This grape variety has a distinct fig-like
character. In France, Australia and increasingly in California
it is often blended with Sauvignon Blanc to cut some of the
strong "gooseberry" flavor
of the latter grape and create better balance. Wineries in many countries also
use the grape to create dry single-varietal white wines. Australian grapes, particularly
those grown in the Hunter Valley region where the fruit has also been historically
known as Hunter (River) Riesling, are famous for producing dry and sweet wines
from this varietal that will age admirably for 20 to 30 years. Another alias
name used for this variety is Boal/Bual in its incarnation as one of at least
four varieties using the same name for use in fortified wines on the island of
Madeira. Back in France, it has the synonym names Chevrier, Columbier, Malaga
and Blanc Doux. Those grown in South Africa, where the grape is known as the
Green Grape and also as Semillion, have not fared so well in popular favor and
are not extensively planted at present. When infected by the "noble rot" fungi,
(Botrytis cineria), it can be used to produce first-class
sweet white wines such as those of the french Sauternes.
SHIRAZ [SHEAR-oz]
Alternate name for the french Syrah clone grape grown in
Australia and responsible for very big red wines that are
not quite as intense in flavor as the french Rhone versions.
In the past it was also known under the alias name Hermitage.
SYRAH [See-RAH]
A grape variety associated with the Rhone Valley region of
France, famous for creating "Hermitage" red wine. In southern France some regard the grape
as taking two forms, the Grosse Syrah and Petite Syrah, distinguished only by
berry size. Experts reject this distinction but it has in the past led some wine
producers in North and South America to mistake California vineyard plantings
of Petite Sirah, which produces a very dark red and tannic wine judged simple
in comparison to the true Rhone Syrah, as the latter grape. DNA analysis has
now shown (Meredith C.P., et al., "Am. J. Enol. Vitic." 50(3):
236-42 1999) there is in fact a probable cross-variety relationship.
In the cooler regions of Australia a (presumed) clone of
the Rhone variety, once known as the Scyras, is grown very
successfully and now known as Shiraz. In the state of California,
depending on location, vintage or fermentation technique,
the grape is used to either produce a spicy, complex wine
or a simple wine. Considerable acreage is grown in South
Africa, and also in Argentina where it has historically been
called the Balsamina grape until the late 1960's.
TEMPRANILLO [Temp-rah-NEE-yoh]
Fine winegrape used in best quality red wines of Spain. Also
known under the alias name of Cencibel in La Mancha and as
Ull de Llebre in Catalonia. Has over thirty synonym names
listed in the Geilweilerhof database (see above). Some other
reported versions that exist are the Tinto Fino of the Zamora
region, Tinta del Pais of the Ribero del Duero and Tinta
de Toro in the Toro region. In Portugal the grape is known
as the (Tinta) Roriz and Aragonez. Large acreages are grown
in Argentina. Also found in the Central Valley of California
where it is known as Valdepeñas and mainly used to make grapejuice much favored by home-winemakers
sold under the "Valdepenas" name in N. America.
TRAMINER [Tra-MEE-ner]
Still grown in France, where it is better known as Savagnin
Blanc, and in California but almost everywhere else has been
largely replaced by its much more intense and aromatic offspring
Gewürztraminer clonal variety. The subject name is
still used in Australia as an alias name for Gewürztraminer
and, confusingly, is also known there under the synonym name
Savagnin Rose.
TREBBIANO [Treb-bee-AH-no]
Alternate name for Ugni Blanc grape - see below. Has many
mutations/sub-varieties such as Procanico etc where found
in Tuscany and Umbria, Italy.
VIOGNIER [Vee-own-YAY]
Semi-classic white grape variety grown in the Rhone Valley,
France and California. Has full, spicy flavors somewhat reminiscent
of the Muscat grape and violets. New plantings in California
have created much anticipation among that States wine community.
Viognier wine can vary from almost Riesling-like character
to almost Chardonnay character, depending on production method,
but is not noted for aging ability and is best drunk while
young. Recently planted small commercial acreages in the
eastern Finger Lakes region of New York state are now yielding
enough grapes to allow one winery to make limited amounts
of varietal wine.
ZINFANDEL [Zin-fan-DELL]
An important grape variety, also thought to be the variety
once known as Black St. Peter in early 19th century California
lore, currently grown in California and used to produce robust
red wine as well as very popular "blush wines" called "white
Zinfandel". The oldest vines found in the Dry Creek and Amador regions are
notable for their ability to produce superior juice; eg. the "Bevill-Mazzoni" clone
from the Dry Creek appellation was recently reported (7/2000) as yielding excellent
results even as a young vine. Zinfandel is noted for the fruit-laden, berry-like
aroma and prickly taste characteristics in its red version and pleasant strawberry
reminders when made into a "blush" wine. While its origins are not
clear it has been positively identified, via DNA analysis at UC Davis (California),
as the Primitivo (di Gioia), a variety grown in Apulia, southern Italy. According
to an Italian report of 1996 the latter variety may have a relationship to members
of the Vranac variety cépage grown in Montenegro, the state that, combined
with Serbia, constitutes what remains of the former Yugoslavia. Other contenders
were certain mutated members of the Mali Plavac, (a.k.a Plavac Mali), cépage
varieties which are mainly grown in the coastal area known as Dalmatia, a province
of Croatia recently a part of the former Yugoslavia and located just across the
Adriatic sea from the shores of Italian Apulia. Research is presently (7/98)
underway to explore possible relationships. The origin of the grapename "Zinfandel" in
California is currently not known but is thought by some to be a corruption of
Zierfandler, a completely unrelated white variety still grown in the Balkan region
of Europe. It has been noted that mid-19th century catalogs mention a red (ie. "roter")
mutation of that variety. A plausible hypothesis is that
a naming error arose due to attribution and shipping mistakes
made during unreliable early-19th century transport and handling
to New World destinations.
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