Chardonnay

Cabernet Sauvignon

Cabernet grapes are easy to pick out- small, and dusty blue, these grapes produce good tannin, body and aroma. It is adaptable to climate and various soils and ripens well in late summer. Cabernet’s roots come from Medoc, the center of Bordeaux and has earned its title as “King of Red Grapes.” It has been learned that Cabernet is also great when mixed with one or two other varieties, such as Merlot and Shiraz (Australia). The best from Bordeaux, California + Texas, Australia, New Zealand, South Africa, Chile, Argentina, France, Italy, Spain, Portugal, Italy, Bulgaria, Hungary, Moldova, Romania, Lebanon, Greece.

Sauvignon Blanc

Sauvignon Blanc comes second to Chardonnay. A well known white, Sauvignon is a pale, acidic, light wine with a strong perfumic aroma. This wine gets along well with Semillon, which is growing to independent popularity, but it responsible for France’s best whites, Sancerre and Pouilly-Fume. Produced in France, California, New Zealand, Chile, and South Africa.

Pinot Noir

These thin skinned grapes are highly sensitive to climate and soil, which makes them hard to nurture. However, the fruity reds Pinot Noir produce, makes the winemaking efforts worth it. They can also make sparkling wine of endless value. These grapes thrive in wet and cool climates like in the Pinot Noir birthplaces, Burgundy and Champagne. Other places include California, Oregon, Australia, New Zealand, some parts of South Africa.

Semillon

Born in Bordeaux, here comes the mother of the world’s finest dessert wines, Semillon. Gold in color, these grapes are known to be blended with Sauvignon or Chardonnay. Some winemakers may argue that Semillon has no individuality simply because it does well when mixed with other varieties, however Semillon is given credit to produce rich, Sauternes and the hard to find dry whites of Australia. Other places of growth: Australia, Chile, California, some of South Africa, Argentina, other “secret” places in southern France.

Syrah

Syrah’s best kept place is anything oak. Due to that, Syrah produces strong flavors of licorice, dark berries, ginger, and sometimes chocolate. From the northern section of the Rhone valley, this variety makes very fine reds like Australia’s famous Shiraz and can certainly stand the test of time. Found in Australia, some part of California and South Africa, and rarely in Switzerland.

Reisling

Reisling might be described as aggressive in the sense that its vines are frost resistant and produces intense aromas from bone dry to sweet. They are grown in northern Europe. Reisling is a great variety that does not have French roots, but German. It has been underrated for years because most people were unaware of Reisling’s versatility. If sophisticated wines meant dry, Reisling was more known to be sweet, but in reality this variety can produce either extreme. Grown also in Alsace, Australia, New Zealand, Austria, northern Italy, some part of the U.S. and Canada.

Merlot

Plumpy and blue, Merlot produces soft, rich wines or “fleshy” as some may call it. It is also well known as the loyal spouse of Cabernet Sauvignon. Just like any healthy relationship these two balance one another out. Merlot tends to soften Cabernet’s rough, tannic edges. But just recently, Merlot is earning a more individualized reputation as it stands alone. Born in Bordeaux, (Libournais, St-Emilion, Pomerol) also grown in central and eastern Europe from Switzerland to Bulgaria, U.S., Argentina, New Zealand, Australia, Chile, and South Africa.

Chenin Blanc

Chenin Blanc is the King of the Loire Valley. This high acid grape favors the cooler climate. Because of the grape’s high acid level, Chenin Blanc produces excellent sweet and sparkling wines. Grown in South Africa, New Zealand, Australia, U.S., and Argentina.

Grenache

This variety produces wine that reflects its tolerance. Its vines thrive in hot conditions, and its wine is spicy and fruity. As a result, Grenache is a good foundation for many blended reds. Grenache is known for adding a kick of pizzazz to Rioja and Chateau-neuf-du-Pape and with Tempranillo, Spain’s native variety. Grenache was born in Spain and exists throughout the Midi, Southern Rhone and Provence, Australia, northwest Africa, and California.

Gewurztraminer

Often called Gewurz, the perfume of wine, this white grape variety is slightly pink in color, therefore producing a flowery taste. Gewurz is commonly associated with Alsace, now its primary home. Its taste is as odd as its name…German for “spiced”. As a result, you either love or hate Gewurztraminer. Rumored to have origins in northern Italy, grows now in Alsace and also in Austria, maybe in the southern hemisphere, and U.S. especially the northwest region.

Gamay

The lightest of all reds, introducing Gamay. Known for less tannin than other reds, Gamay produces a light, strawberry flavor and is the only grape that is blended with Beaujolais. It is often blended with Pinot Noir in places like Switzerland, California, and Burgundy. Originated in Beaujolais and appears in Loire, Rhone, Switzerland, central European countries and small amounts in California.