 [top] |
| Chablis |
| |
Chablis is a dry, steely, often ageworthy wine from the most northern vineyards in Burgandy. |
| Chardonnay |
| |
Chardonnay is used to produce France's magnificent white Burgundies and is the main grape in Champagne. In the last decade or so, Chardonnay has become the world's most often-purchased dry white wine. |
| Chenin Blanc |
| |
Chenin Blanc is one of the most widely grown grapes in California. The best examples have a beguiling fresh fruit character with hints of pears, peaches and fresh grapes. |
| Gewruztraminer |
| |
Gewürztraminer is a distinctive wine with an intense spicy bouquet. It can be made in a range of styles from totally dry and crisp to slightly sweet and flabby, to luscious, honeyed sweet dessert wines. |
| Muscat |
| |
Muscat has at least four principal sub varieties, and all of them are famously perfumed, with scents of musk, orange peel, and ripe table grapes. |
| Pinot Blanc |
| |
Pinot Blanc grapes produce dry, medium-bodied wines with high acidity and hints of apple and spice. |
| Pinot Gris |
| |
Pinot Gris is a darkly colored white wine grape that evolved from the Pinot Noir. Most versions are quite dry, but Pinot Gris wines can range from light and delicate to fairly full-bodied. |
| Riesling |
| |
Riesling has a very high natural acidity, which both balances the sugar in sweeter wines and acts as a preservative for long aging. |
| Sauvignon/Fume Blanc |
| |
Sauvignon Blanc is crisp, high in acidity and light- to medium-bodied, and recognizable for its grassy, herbaceous flavor and aroma. |
| Semillon |
| |
Semillon takes to bottle aging surprisingly well, and it's often inexpensive enough to make laying some down for five years or so very easy. |
| Viognier |
| |
Some Vigoniers are fermented in stainless steel tanks, which results in a precise, aromatic, crisp wine that shows off the peach and apricot flavors of the grape. |
 [top] |
| Barbera |
| |
Barbera can be used to make an wide range of styles, ranging from young and spritzy to powerful and intense wines that need extended cellaring. |
| Cabernet Sauvignon |
| |
The classic Cabernet flavor is one of deep, dark fruits, primarily black currant, and the best are medium- to full-bodied, intense and firm. |
| Chianti |
| |
Chianti is a perfect red wine to accompany most Italian cuisine, with hints of floral complexity in the bouquet, firmly structured medium-bodied flavors and balancing acidity. |
| Merlot |
| |
While Merlots are quite often less tannic and more lush than Cabernets, they are still full-bodied, deep in color and fairly high in alcohol with flavors of cherry, plum and chocolate. |
| Nebbiolo |
| |
Nebbiolo generally makes powerful and intense wines, with medium body and color. |
| Petite Sirah |
| |
These wines are are big, deep-colored, and full-bodied wines with a peppery flavor. |
| Pinot Noir |
| |
At their best, Pinot Noir grapes produce rich and complex wines, tasting of black cherries, red berries, earth and spice, with an aroma that's been likened to everything from herbs and cola to bacon and roses. |
| Sangiovese |
| |
They are typically characterized by cherry and spice flavors, sometimes with hints of violet, and sometimes even slightly nutty. |
| Syrah/Shiraz |
| |
Syrah is a rich, full-bodied, complex, spicy, long-lived wine. |
| Tempranillo |
| |
This variety is capable of producing deeply colored, richly flavored and ageworthy wines with flavors of dark cherry, spice, tobacco, and strawberry. |
| Zinfandel |
| |
These wines are big, robust, and incredibly concentrated. You will find wines with depth, color, concentration and balance as well as those exotic spices so unique to zins. |
|
|
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
|
| |
|
There are 50 major white grapes grown in the world today, 24 in California alone. |
|
| |
|
|
There are about 40 important types of red wine grapes grown in the world today. The color of the wine actually depends on contact with the skin of the grapes, not the color of the grape. If you separate the grape from its skin soon enough after picking and you can make a very white red wine. For example, most wines made in Champagne are white wines made with a significant proportion of red grapes. |
|
