Famous grapes varieties for wine production

1. Grape Verities
» Agiorgitiko (Red)
(St George) Red-wine grape native to Greece. Used to produce intense, fruity wine in dry and sweet
versions. Also blended with Cabernet Sauvignon to create a wine capable of aging well.
» Aglianico (Red)
Underrated, lots of weighty, berry flavours. The grape is also used to make good bronze-coloured
rosé-style wine. Italy
» Albariño (White)
(Alvarinho) Used to create a serious varietal wine with pleasant citrus fruit aroma. Fashionable and
expensive in Spain. Portugal, Spain
» Aligoté (White)
Burgundy’s second-rank white grape. Used to make a superior white wine, with little or no aging
ability and best drunk young, for blending or as a good dry wine in the better vintage. France, E
Europe, N America
» Arinto (White)
Naturally high acidity, therefore always lemony-fresh and tangy. Used in the production of Portugal’s
‘vinho-verde’ wines. Portugal
» Arneis (White)
Aromatic, high-priced grape, lacking sufficient acidity to age well. Italy, Australia
» Baga (Red)
(Tinta Bairrada) Produces acidic, fruit-packed, tannic wines capable of aging well. Portugal
» Barbera (Red)
Usually produces an intense red wine with deep colour, low tannins and high acid. At its best in
Piedmont, used in California to provide ‘backbone’ for so-called ‘jug’ wines. Italy, California,
Australia, Argentina
» Bical (White)

2. Grown in the Beiras district of Portugal, a crisp, mildly aromatic varietal but most often is used in
sparkling wine blends. Portugal
» Blaufränkisch (Red)
Mainly grown in Austria to produce dry, fruity red wines, at best a considerable red. Austria,
Germany, Hungary
» Bonarda (Red)
Cherry-jam flavours, easy drinking. Argentina, Italy
» Bourboulenc (White)
Makes some of the Midi’s (S Rhône) best wines, creates acidic balance in blends. France
» Brachetto (Red)
Used to make spritzy, light red dessert wines with fruity, strawberry aroma. Best when young and
served chilled. Italy
» Brunello (Red)
See Sangiovese
» Bual (White)
Makes top-quality sweet Madeira wines. Portugal
» Cabernet Franc (Red)
(Bouchet) Wine from these grapes has a deep purple color, when young, with a herbaceous aroma.
Traditionally used in Bordeaux-style blends, but increasingly bottled as a varietal. France, S Africa,
Australia, USA
» Cabernet Sauvignon (Red)
Main constituent of a Bordeaux blend. Can provide super-premium wines – rich, full and complex and
capable of long ageing. Flavours of blackcurrant, cherry, chocolate, black pepper. Australia, France,
Italy, NZ, S Africa, Argentina, Chile, USA
» Cannonau (Red)

3. See Grenache
» Carignan (Red)
Dull but harmless red wines. Used in California’s blends and ‘jug’ wines. Some old plantings allow
small lots of premium extract wine to be made. France, Spain, California, N Africa
» Carmènere (Red)
Similar to Merlot, but spicier and more savoury. Chile
» Chardonnay (White)
Burgundy and Champagne grape. Fruity character; barrel-influenced flavours of oak/vanilla; creamy,
buttery components from malolactic fermentation. Hugely successful in many regions due to its mid-
season ripening and versatility. Mostly bottled in S Africa as varietal. France, Australia, S Africa, NZ,
USA, Spain, Italy
» Chasselas (White)
(Fendant/Gutedel) Little aroma, mainly grown for eating. NZ use it for popular sweet wines.
Switzerland, Germany, France, NZ
» Chenin Blanc (White)
(Steen) Makes crisp, fresh dry wines and rich, honeyed sweet wines. In warm regions notes of melon,
fig, pear and guava. S Africa, France, Argentina, Spain
» Cinsaut (Red)
(Cinsault) Used as blend component in many red or rosé wines. Crossed with Pinot to make Pinotage.
Pale wine but quality potential. France, Italy, South Africa, Australia
» Clairette (White)
A low-acid grape, part of many S France blends. Used with Muscat grape to create dry/off-dry
sparkling. Best known product: “Clairette de Die”, comes from the E Rhone region of France. France,
Australia
» Colombar (White)
(Colombard) Widely grown in S Africa. Fruity, high acidity, interesting in both dry and sweet
versions. Used for Californian jug wine; certain Bordeaux and Gascony AOC’s and for distilling into
brandy. S Africa, California, France, N America

4. » Dolcetto (Red)
Usually made into fast maturing, fruity and robust dark red wine with faintly bitter flavour, everyday
wines that have become fashionable. Italy
» Dornfelder (Red)
Usually succulent, fruity, early-drinking reds although it is increasingly available as a bottled varietal
with aging potential. Germany
» Favorita (White)
(Favorito) Plantings are increasing. Top wines are citrussy and mountain fresh, mainly used in white
blends. Italy
» Fernão Pires (White)
Used to make aromatic and somewhat spicy-tasting dry, sweet and sparkling wines. Portugal
» Fiano (White)
Makes balanced, elegant white wine with attractive nut-like hints in the aroma. Very sturdy and long-
lived, it makes peachy, spicy wine in Campania. Italy
» Folle Blanche (White)
High acid/little flavour makes this ideal for brandy. W Loire use to produce an often light, sharply
acidic wine called “Gros Plant du Pays Nantais”. France, California
» Furmint (White)
Widely grown in Hungary and used to make the ultra-sweet “Tokay” wines. Hungary, Austria,
Slovenia
» Gaglioppo (Red)
Excellent, robust wines, best un-oaked. Italy
» Gamay (Red)
Predominant grape of Beaujolais. Light-bodied, juicy upfront flavours of red cherries, bananas, plums
and bubble gum. Made for early drinking. France

5. » Garganega (White)
Gives Italy’s Soave blend its personality. Is also a major portion of the popular “Gambellara” blend;
top wines, especially sweet ones age well. Italy
» Gewürztraminer (White)
Pungent, rich and soft wines, spicy aromas and flavours of lychees, nuts, ginger, roses, melon.
Usually dry wines but made in sweeter styles in S Africa. France, Germany, Australia, Italy, NZ,
Spain (minimal plantings in S Africa)
» Grecanico Dorato (White)
Becoming more popular. Grassy and pungent; similar to Sauvignon Blanc. Italy
» Grechetto/Greco (White)
Ancient grape of Italy, noted for the vitality and stylishness of its wines. Italy
» Grenache (Red)
(Alicante/Cannonau) Often used in Rhone-style blends but good on its own. Produces strong, fruity
but pale wines with black and red fruits, smoke, nuts, chocolate, leather, mud and coffee. Australia,
France, Spain, Italy, California
» Grignolino (Red)
Commonly grown in the Piedmont region. Makes good table wines – light red colour wine with very
fruity aroma and strong acid/tannins. Italy
» Grüner Veltliner (White)
Predominant grape in Austria. Light, dry and peppery, excellent young but has very good aging
potential (up to 15 years) when made from the finest vintage year grapes. Austria
» Hárslevelü (White)
Adds softness and body to Tokay blend. Hungary
» Kadarka (Red)
(Gamza in Bulgaria) Used to make ‘Egri Bikaver’, Hungary’s best-known dry red wine blend.

6. Hungary, Bulgaria
» Kékfrankos (Red)
See Blaufränkisch
» Kéknyelü (White)
Flavourful grape, one of Hungary’s best whites, has potential for fieriness and spice. Hungary
» Kerner (White)
(Schiava Grossa) Used to produce a Riesling-like white wine. Early-ripening flowery (but often too
blatant) wine with good acidity. Italy
» Lagrein (Red)
Used to make varietal and rosé wines of good character – full-bodied and velvety, reds have sour
black cherries, unripe plums and dark chocolate. Italy
» Lambrusco (Red)
Produces a number of wine styles – dry or off-dry wines or cheerful sweet and fizzy red. Italy
» Lemberger (Red)
See Blaufränkisch
» Macabeo (White)
Workhorse white grape of N Spain, widespread in Rioja, produces mildly acidic and young white
wines for early consumption or blends. Spain, France
» Malbec (Red)
(Cot) Dark, dense and tannic, if it’s made well has wonderful gamey, spicy, black fruit character.
Badly made examples are very rustic. Commonly used in Bordeaux blends. France, California,
Argentina, Australia, Chile, NZ
» Malvasia (White)
Used to produce dry and sweet white, and light red wines with high alcohol content and residual

7. sugar. Is one of two white wine grapes allowed in Chianti Classico production. Italy
» Marsanne (White)
Principal grape in N Rhône blends. Full-bodied and soft wines that age well. Australia, France, USA
» Mencía (Red)
Light red wine variety widely grown in N W Spain. Early-drinking, usually high in acidity. Tastes of
raspberries. Spain
» Merlot (Red)
Often used in blends with Cabernet Sauvignon and Bordeaux blends. Varietal – blackcurrants,
chocolate, black cherries and pepper, the finest have astonishing finesse, structure and depth. Canada,
Chile, France, Italy, NZ, S Africa, USA, Argentina, Australia, Spain
» Montepulciano (Red)
(D’Abruzzo) Usually made into a blend with Sangiovese in order to produce a fruity, round, yet
balanced red wine with attractive aroma that reportedly can improve with up to 6 years aging. Also
used to produce a popular rosé named ‘Cerasuolo’. Italy
» Morellino (Red)
See Sangiovese
» Moschofilero (White)
Widely grown in the Peloponnese region of S Greece, usually vinified to give a light, aromatic, dry
white or pink varietal wine. Greece
» Mourvèdre (Red)
(Mataro) Pungent, rustic and aromatic, bursting with ripe black fruits. Mainly used to introduce color
and body to red wine blends. France, Spain, Australia, California
» Müller-Thurgau (White)
Produces a flowery, yet acidic white wine which, if yields are kept low, gives inviting floral, nutmeg
aromas and flavours. However most are dreary owing to over-cropping. Germany

8. » Muscadelle (White)
(Muscadel) Grown in the Gaellac region of France, used in local white sweet wine blend. In Victoria,
Australia it’s called Tokay and used for Rutherglen Muscat. France, Australia, S Africa
» Muscadet (White)
(Melon de Bourgogne) Dry, tart wines, light and fresh with distinctive fruit in good vintage. Early
drinking. France, California
» Muscat (White)
Has various synonyms (Muscat Blanc à Petits Grains, Muscat de Frontignan etc). Excellent for dessert
and fortified wines, can be used to touch up blends. Australia, Italy, Portugal, S Africa, Spain
» Nebbiolo (Red)
(Spanna/Chiavennasca) One of Italy’s best red grapes making deep, complex, tannic wines. Can have
a long life and need a few years to soften before ready to drink. Italy, Australia, Chile
» Negroamaro (Red)
Used to produce the base wine of the “Salice di Salento” and other S Italian red wine blends of good
repute and aging potential. Means ‘black bitter’, intense flavours of dark chocolate, black cherry and
prunes, slightly bitter aftertaste. Italy
» Nero d’Avola (Red)
A very big wine, becoming very trendy. Used as one of the wines blended into a well-regarded
Sicilian red wine with complex aromas capable of aging well. Italy
» Palomino (White)
(Listán) Makes all the best sherry but poor table wine as wine-must has a tendency to oxidise quickly.
Spain, S Africa, California, Australia
» Pedro Ximénez (White)
(PX) Widely grown in Spain, used in blending sweet Sherries. Also found in Australia where it is
used, along with Palomino, to produce fortified wines. Spain, Australia, Argentina, the Canaries,
California, S Africa
» Periquita (Red)

9. Produces popular, firm-flavoured reds. Portugal
» Petit Verdot (Red)
Mainly grown in Bordeaux (sometimes included in Bordeaux blends), but attracting attention for its
gorgeous violet scent. France, Australia
» Petite/Gros Manseng (White)
Used for producing both dry and sweet white wines. France
» Pinot Blanc (White)
Usually makes easy-drinking, fruity, not aromatic dry wines. Similar to, but milder than Chardonnay.
Used in many of the better champagne style sparkling wines of California because of its acid content
and clean flavour. France, Germany, Italy, California
» Pinot Gris (White)
(Pinot Grigio/Ruländer) Can be light, crisp and spicy, or intense and pungent with a ripe peach
character and a whiff of smoke. Oaked or not, sweet or dry. Canada, France, Germany, USA,
Argentina, Australia, Italy, NZ
» Pinot Noir (Red)
(Pinot Nero) The premier grape of Burgundy. Difficult to cultivate but creates very elegant wines with
finesse. Light in colour, strawberry, raspberry, plum and cherry flavours in youth that mellow to a
gamey style with maturity. Canada, Chile, France, Germany, NZ, USA, Australia, Italy, S Africa,
Spain
» Pinot Noir (White)
(See Red Grapes) White: Used in Champagne and elsewhere for making white, sparkling, or very pale
pink “vin gris”. France
» Pinotage (Red)
Developed in South Africa, this is a cross between Pinot Noir and Cinsaut (Hermitage). Smooth
flavours of bananas and redcurrants in youth, more earthy as it matures and Pinot Noir character
emerges. If not well made it can be slightly bitter and jammy. S Africa, NZ
» Primitivo (Red)
Minor variety mainly confined to Apulia in southern Italy where it is used to produce a heavy, robust

10. port like red wine made from raisined grapes. Italy
» Refosco (Red)
Made into what is often considered to be a robust, very intense red wine with moderate complexity
that can match the heartiest meal course. Italy
» Riesling (White)
Sweet styles are most common and when young are floral-scented, peachy and appley. But becoming
very popular through drier wine style, exhibiting good aging potential. Germany, Australia, France,
NZ, S Africa, Canada, Spain, USA
» Roussanne (White)
(Bergeron) Rhône grape, incorporated into white wine blends because of its acidity and aroma.
France, California, Australia
» Sagrantino (Red)
Found in Umbria, Italy it produces big, bold wines full of cherries and wood smoke. Italy
» Sangiovese (Red)
(Brunello/Morellino) Produced in Tuscany, Italy. Used to produce Chianti and other Tuscan red
wines. Scents of violets, flavours of soft red fruits, plums, earth, tobacco, leather and herbs with a
bitter twist and the end. Can be light-bodied and early drinking or powerful and age worthy. Italy,
Argentina, Australia, Chile, USA
» Saperavi (Red)
Acidic, capable of high sugar content makes a good, sharp very long-lived wine. In cool climates it’s
mostly used as a blending wine. Georgia, Ukraine
» Sauvignon Blanc (White)
Grassiness and gooseberries in temperate regions. In warmer regions, the flavours and aromas tend to
be more citrus like. Often green pepper and cat’s pee (lovely!). Pungency varies from country to
country. NZ, S Africa, Chile, France, Spain, Australia, Italy
» Scheurebe (White)
Spicy-flavoured, possible cross of Riesling and Silvaner. Full bodied, citrus and tropical fruit. Can be
dry or sweet. Austria, Germany

11. » Sémillon (White)
Distinctive fig-like character. Young – lean, grassy, citrus notes, fig, pear, melon. Aged – lanolin, rich
honeyed. Grapes are susceptible to botrytis so it also is used for some of the world’s finest dessert
wines. Australia, France, S Africa, USA
» Sercial (White)
Makes the driest Madeira. Portugal
» Seyval Blanc (White)
Attractively fruity, popular in Eastern States and England, banned by EU from “quality” wines.
» Silvaner/Sylvaner (White)
Easy wine with lightly spicy, floral flavours and mild intensity. Once very popular in California, it
seems to have fallen victim to changing fashion in recent years and been replaced by (Johannisberg)
Riesling. Germany
» Spätburgunder (Red)
See Pinot Noir
» Steen (White)
See Chenin Blanc
» St-Laurent (Red)
Used in Austria to produce a rich-looking red wine with pronounced fruity, flowery aromas. Austria,
Canada
» Syrah/Shiraz (Red)
The great Rhône red grape: tannic, purple, peppery wine which matures superbly. Heady aromas of
spice, violets, leather, herbs and chewy flavours of wild berries, ripe plums, liquorice, black pepper
and chocolate. Australia, France, S Africa, USA, Argentina, Chile, Italy, NZ, Spain
» Tannat (Red)
(Harriaque) Deeply coloured and tannic grown in the Pyrenees region of France. Blended to make the

12. full-bodied red wine known as ‘Madiran’. Also widely grown in Uruguay, S America, where is used
to produce a popular varietal wine. France, S America
» Tempranillo (Red)
Fine wine grape used in best quality red wines of Rioja, Spain. Can be light or full-bodied. Becoming
very fashionable, elegant in cool climates, beefy in warm. Spain, Argentina, Portugal
» Tocai Friulano (White)
Widely grown in the Fruili region of Italy. Used to produce light bodied white wines with flowery and
nut-like flavours, should be drunk when young. Italy
» Torrontés (White)
Fragrant grape widely grown in Argentina, mainly used in the production of S American fortified
Brandy and as a dry table wine with good acid content. S America
» Touriga Nacional (Red)
Regarded as the premier grape for use in fortified Port wines. Great for blending, complex aromas and
flavours. Portugal, California, S America, S Africa
» Trebbiano (White)
(Ugni Blanc) Widely grown in Italy and S France, produces a fruity, acidic white wine, best drunk
when young and chilled. Used to bolster blends. Italy, France
» Trincadeira (Red)
Grown in the Alentejo region of Portugal and used to make a somewhat spicy varietal wine. Portugal
» Verdejo (White)
Extensive plantings in Rueda, Spain. Can make good wines capable of aging well. Spain
» Verdelho (White)
Madeira grape making excellent medium-sweet wine, and rich dry wine. Australia, Portugal, Spain
» Verdicchio (White)

13. (Verdeca) Grown in the Italian provinces of Apulia, for use in a local dry, fruity blend. Italy
» Vermentino (White)
Early drinking, full-bodied, dry white wines that go well with seafood. France, Italy
» Viognier (White)
Graceful and elegant, usually apricots, peach and almonds. Can vary from Riesling-like to almost
Chardonnay character, depending on production method. Not noted for aging ability and is best drunk
while young. France, S Africa, Argentina, Australia, Chile, USA
» Zinfandel (Red)
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. Italy, USA, Australia, Chile, S Africa