In
Spain , it is the most widely cultivated grapes
used to lighten some dark red wine grapes. In fact,
this grape is perfectly adapted to hot and sunny
weather conditions as in Spain where it produces
crisp white wine needing to savor fresh.
This
grape is supposed to be a mutation of Muscat blanc
a Petits Grains producing red wine of high quality
especially in Italy where it has become a real legend
for connoisseurs. Cultivated in Tuscany at its origin,
it spreads to extreme Northern Italy, Corsica and
even overseas in Chile.
The
most widely planted red grapes in Italy which has
conquered South America and California thanks to
its high content in acid. In Italy it yields simple
and light wines in terms of weight and color. In
Argentina it produces more fruity wines which can
evolve in very solid wines by ageing.
Blend
of Silvaner and Riesling crossing with a Muller-Thurgau.
This Combination is almost as famous as the God
in the name of whom he was baptized. Created by
Doctor Husfeld's Geilweilerhof, this German grape
is particularly robust and yield a high in mklkm,body
and character wine. Nevertheless, it is often low
in acidity that's why it serves as a perfect blend
component rather than as a unique grape.
Loire
valley is its home but you can find it everywhere
in the world for a long time. Some will say that
it is a less prestigious clone of Cabernet Sauvignon
but in fact it succeeds in developing its own identity
thanks to Chateau Cheval Blanc particularly. Lower
in tannins and more herbaceous than its cousin Cabernet
Sauvignon, it is generally less expensive and more
approachable too. If a cabernet Sauvignon can taste
like a cabernet franc when it grows in cool climate
such as California or New Zealand, a cabernet franc
has its own identity. Taste a Nicolas de Bourgueil
or a Saumur Champigny and you will experiment this
fact for a more affordable price than buying a Saint
Emilion or a Pomerol.
One
of the most productive wine in the world. this variety spreads
from Southern France to Northern Spain in the region of Carinena
to California. Nowadays it is neglected by French producers
and only California goes on to give it credit. Its tannic
taste and robustness are probably responsible for this lack
of popularity but it still deserves interest thanks to its
plump and generous flavors.
Coming
from Egypt and reaching the European shores thanks
to the Rome conquest, this grape is nothing else
than one of the oldest variety cultivated by man.
Nowadays it is also a variety cultivated in Turkey
as a table fruit. Regarding the wine culture, Chasselas
is mainly a Swiss and French product with some extension
in California, New Zealand and Australia. In Loire
( France), it is blended to Sauvignon blanc to create
the sweet white wine Pouilly-sur-Loire. In California,
it is known as Golden Chasselas or Chasselas Dore
whereas in German speaking countries (Switzerland,
Austria and South Germany) it is also called Gutedel.
The
fourth most widespread grape variety in France especially
in Southern France where this grape's robustness
is particularly appreciated. Like its counterpart,
Grenache, its dress comes from the clearer pink
to the velvet. Thanks to is high productivity and
easy to machinate making process, it is usually
used as an improving ballast for the oceans of ordinary
table wines. It has the advantage to be very approachable
in terms of price and wine knowledge with its aroma
of almond. It often serves as one of the component
of Mediterranean wines.
Dry
or sweet, this grape produces both version of the
same fruity wine. Principally grown in California,
its acidity suits perfectly with "jug" white wine
blends. Used in France in the " Gascony floc" (very
sweet and alcoholic white wine), it is mainly combined
with other grapes to counterbalance its strong character.
This
is the king of New York state with a typically and
surprising tasting notes of "foxy" due to its musky
smell of wet. Its deep pink dress reveals a quite
sweet taste easy to drink for novices. The connoisseurs
will probably neglect this wine of curiosity more
than of real interest.
(See
Malbec).
See
Chasselas.
This
French grape is mainly used in the Gros Plant Nantais
production in the Loire Atlantique region. This
wine is quite bitter and sharp but can surprise
sometimes by its freshness in particular sunny and
hot weather conditions. The Folle Blanche yields
also a nobler wine in Vienne known as wine of Haut
Poitou which is slight and very light. In California
this grape is also used to add acidity to wine and
sparkling blends.
Don't
ask further, this is the original Tokaji from Hungary.
This legendary grape spreads from Hungary to Austria
under the name of Mosler, to Slovenia under the
name of Sipon and is the first ingredient in Tokay
wine. It was called Furmint or "froment" after its
wheat-yellow color. It produces wine high in alcohol
content (14 percent) and acidity level often dry
and strong.
It
is supposed to have acquaintance with Pinot Noir
but this Californian grape which spreads to New-Zealand
shores produces totally different quality of wine.
Wines coming from the Gamay Beaujolais are fairly
high in acidity and simply fruity in flavor. It
has some characteristics of the Pinot Noir but with
a definitely low quality. Perfect for novices who
can not afford the best Burgundy Pinot Noir.
Also
known as Garnacha in Spain especially. This grape
can resist to extreme weather conditions such as
very arid and windy Spanish or Southern France regions
thanks to its strong wood. It yields pale pink wines
and contributes to the longevity of some Rose wine.
In the Spanish region of Rioja, it is mixed with
others grapes to help red wine long-ageing. The
most famous region for good Granacha is Navarra
in Spain where Grenache give a high alcohol content
to its wines. As the grapes hardiness, the wines
are robust but with low tannic tastes. Some blackberry,
cherries and plum aromas form Chateau Neuf du Pape
wines.
One
of the minor grapes used in Cahors (France) to produce
vigorous local red wine blended along with Merlot
and Malbec. Alone it yields loaded, rough and dark
red wines.
Either
Salamino, Marani, Maestri, Montericco, di sorbara...
they are all subvarieties of Lambrusco disseminated
in all Italy with the same disease resistance and
high productivity. The average Lambrusco is medium
bodied with a low level of alcohol and residual
sugar. It is light colored and tend to be fizzy.
Stands
for Malsavia in Madeira.
One
of our grape ancestor like the Muscat but questioned
by more productive grape such as Trebbiano in Italy
and Viura in Rioja ( Spain). The appellation Malvasia
is today misused and it is surely the most common
name for grapes. Unfortunately rare is the original
Malvasia. Indeed, the grape produces a lot of different
wines from the darkest to the cleareast, from the
sweetest to the muskiest enhancing confusion. The
only true fact is its short longevity.
This
grape is the fellow of Rousanne variety in some
good quality blend of Rhone Valley wines called
Crozes Hermitage and Saint Joseph. It yields full
bodied and medium dry white wines with tastes of
pear and spices.
See
Pinot Meunier.
It
is assumed to be a Californian subvariety of the
Chile's Pais planted the first time in 1697 by a
Jesuit priest in San Francisco. This grape yields
light wines with a rustic aftertastes. Nowadays,
It is hardly cultivated in San Bernardino country
exclusively.
One
of the three grapes that contribute to the Hungarian
Tokay making-process. (See furmint.)
Also
known as Mataro in Australia and Bandol in Southern
France. It is probably the same as Spanish Monastrell.
Less resistant to extremely hot conditions than
the Grenache in Spain. It belongs to wines categories
with acidity. Suitable for long-ageing, it gains
depth and structure with year. It surely deserves
more attention.
This
grape assumes to have acquaintance with Muscat but
in fact develops its own identity. Its high level
of sugar makes it a good applicant to be blend with
Sauternes and Sauvignon blanc to increase aromas.
You will find some similarities between Muscadelle
and the Australian liqueur Tokay, no surprising
when you know that the Australian Tokay comes actually
from the Muscat family rather than from the Hungarian
Tokay family.
we
are talking about a real family of grapes. We outnumber
around 200 types of Muscat. From the Muscat blanc
a petits grains to muscat of Alexandria or muscat
Ottonel, there is a gap. But actually, all the grapes
can be describe as common. The wine produced can
vary from delicate and often sparkling to sweet
and often dark, from the best quality to the worst.
Whereas the most widely planted specie (the Muscat
Alexandria) yields for the most part table or dried
fruit, the Muscat blanc a Petits Grains (or Muscat
Frontignan) produces a high quality white wine.
Perfect for dessert and pastry.
This
very dark, thick-skinned grapes growing in Medoc
(France) produces deep, spicy and strong wines which
remind the Australian Shiraz by certain aspects.
However prices are different. Whereas Petit Verdot
is very capricious and refuse to grow in bad year,
Shiraz is more docile and easier to cultivate so
that Petit Verdot is very expensive. Quality is
obviously different, Petit Verdot is more subtle
than the Shiraz even in its Chile version called
Verdot.
It
is itself a derivative from Pinot Gris which is
also a descendant of Pinot Noir. This grape is traditionally
used in Alsace ( France) to produce white sweet
wines but the wines coming from Pinot Blanc is generally
ranked lower than wine coming from Pinot Gris. It
looks like a Chardonnay but it is definitely a Pinot
with neutral aroma and clear color.
A
black grape derivative from Pinot Noir which produces
white wines. If in Burgundy it stays in the shadow
of a lot of grapes, Meunier remains however the
major grape of Champagne. In fact, its fruitiness
and its youthful vivacity are very sought-after.
Unfortunately it ages with more difficulty than
Pinot Noir preferred for the stability of the best
quality champagne.
This
is the more famous and widely planted grape in all
South Africa coming from a crossing of Pinot Noir
and Cinsaut. Easy to grow and early coming, this
grape produces wines with a high level of sugar
which age fairly well. Some regrets its medium body
and blames the overproduction of certain winery
that exhausts the grape. Wines have potentially
pretty good quality depending on the producer making-process.
This
variety reconciles French and German at the same
time. One of the highest quality white grape which
yields the best quality white wine in the world.
Although it reflects too much the "terroir" it comes
from (it depends a lot on climate, soil and making
process), this grape is constantly ranked in the
best whites wines. Mixing aromas of flowers and
fruits, it combined a perfect acidity with the right
proportion of sweetness. It has an enormous potential
of ageing. But be careful, all Rieslings are not
equal. Indeed, original Rieslings coming from Germany
has suffered from prostitution of its name which
are often misused by New world producing countries.
California has its Rieslings Gray and Emerald, South
Africa has its Cape and Paarl ... When we know that
French vineyards are allowed to harvest Riesling
in a limited area of 50 kilometers around the German
borders, we understand the use of AOC and the need
to be careful regarding the origin of the wines.
The
Jura unique pearl which yields a very noble high
colored wine. A particular making-process yields
"vin jaune" with sherry-like and nutty tastes. These
wines have an incredible longevity and can keep
their qualities for a century. This grape is nowadays
blended to Chardonnay because of its low productivity
to produce white wines keeping its aromas and its
longevity.
Misspelledby
the English, its original Portuguese spelling is
Cerceal. This grape is mostly cultivated in the
area of Madeira islands ( Portugal) and contributes
to the production of the fortified white wine from
Madeira.
See
Syrah
Compare
to other German origin white grapes, Silvaner is
very high in acidity and very dry. It was also planted
in Alsace where it challenges Riesling supremacy.
More neutral than its competitor, Sylvaner is also
shorter in mouth. That's why we see now a new grape
trying to combine aromas of the Riesling and neutrality
of the Sylvaner called Rieslaner which is a success
in term of crossing and tastes.
One
of the three grape that contributes to the Hungarian
Tokay making-process.(See Furmint)
If
the Rioja is to Spain what Burgundy is to France:
one of the region where Pinot Noir and Cabernet
are most common variety, Tempranillo would be Pinot
Noir. This grape variety yields noble red wines
with dry texture and scented bouquet. The complex
structured wines produced by this grape included
dark cherries and fruity flavors with a leather
taste by ageing and even tobacco leaf touch. It
gets ages with serenity by keeping colors and proposing
vanillin extract. Some wine expert will find obvious
similarity with Burgong Pinot Noir but you will
certainly prefer paying for a Tempranillo rather
than a Burgundy.
(See
Furmint).
Indubitably
the most productive grape in the world under all
its forms as Ugni Blanc of the Southern France or
St Emilion of Cognac. Its homeland is Italy where
it is the most common grape for white wines. It
produces characterless but acid white wines very
easy to make in any weather conditions. Pale lemon,
little nose, high acidity, medium alcohol and body
constitute its tasting note.
Portugal
and Spain are its homeland, more precisely is Madeira
the common region to find this medium sweet white
wine. Australia has also adopted this grape recently.
More
commonly called "Zin", this grape is simply the
more widely planted grape in California. As its
enigmatic origin, the wine made from this variety
is full of mystery with its taste of briar and rhubarb.
Misjudged by most of the Californian producers,
some has nevertheless take the time to appreciate
it by creating the "Zinfandel guild" in 1983 to
promote the variety and improve its making-process.
Indeed, this grape is a jack-of-all-trades. It can
yield either white or red wines and even sparkling
from a normal table wine to the highest quality
wine. |
This
is definitely the grape of sun with a citrus attack
and a fresh after-taste. No surprising that it is
widely planted in Portugal (known as Alvarinho)
and Spain. More surprising is its origin supposed
to be a clone of the Alsace Riesling ( Northwestern
France).
Principally
harvested in Soviet Union and France and more precisely
in Burgundy. This grapes is relatively hardy for
white wines and of a lower middle quality. But sometimes,
this is a real surprise and Burgundy yields up a
totally toothsome Aligote. As often in Burgundy,
wines are unstable and always surprising, it's particularly
true for Aligote. Loosing ground compare to Chardonnay
which is more profitable, Aligote is still appreciated
for its historic sound of credit. However it is
relegated to the edge of Burgundy quality wines.
Aligote was ostracized by the introduction of the
French AOC which obliges him to be sold as Aligote
namely at almost half of the average white wine
price in Burgundy. If you want to buy a Trick and
Treat.
No
one knows why this grape remains the fourth more
widely grape planted in Haut Rhin. Don't confuse
it with the Malbec called Auxerrois in Cahors or
with the "Auxerrois gris" synomym of "Pinot gris"
in Alsace ( France). Actually this grape comes less
from the Pinot family than from the Chardonnay or
even Sylvaner family. It produces in fact a wine
high in acid and quite dull and alcoholic ranking
above Chasselas but below Pinot blanc.
This
Portuguese grape is famous to have been the most
common in Portugal for white port but it has soon
become more sophisticated and become in fact less
popular. Good sugar levels, rich and very rare,
the bual also called Cachudo produces more wine
of higher quality than most.
Almost
no need to introduce this variety. It is the top
red-wine grapes. Adjectives are not powerful enough
to describe it. Aristocratic, noble, prestigious,
fantastic, its taste of blackcurrant, cedarwood
are recognized eye-blind. The king of the Bordeaux
left bank has make its proof more than once: no
matter it is challenged, it represents the most
part of the "Grand Crus Classes" in Bordeaux. It's
even unfair for others varieties because it reaches
all the continents winning medals after medals and
success after success.
However,
wine tasters idolize Cabernet Sauvignon so much
that they sometimes neglect its price that everybody
can not afford.
Although
it is sufficient to itself, some vineyard started
to blend it with Merlot and Cabernet Franc such
as Mouton and produces an astonishing wines, among
the most expensive. The secret is the selection
and the "Terroir". Indeed, Cabernet Sauvignon doesn't
grow on the right bank and it is restricted to very
small area which makes it a rare nectar. And thus
expensive. Ageing, it's a very good wine investment.
Crossing
of Labrusca and local varieties, the Catawba is
Eastern America's second most popular variety. Older
than Concord, it produces good wines of pink appearance.
It can seem too clear to some people but reveals
a great charm.
Chardonnay
is definitely the most widespread and famous grape
in the world today. From the viticulturists, the
demand is so high especially in Australia and South
Africa for its malleability that prices have rocketed
up. The wine connoisseurs are so in love with wines
produced from this grape that winemakers have to
allocate their chardonnay crus rather than to sell
them. Easy to grow and robust grapes, Chardonnay
is suitable for any weather conditions and for any
countries (from sunny California to cold England).
Rich in sugar, it yields alcoholic wines. It is
particularly appreciated for all the various styles
of wines it can ensue from Pouilly fuisse to Chardonnay
di Miralduolo and Montrachet. It counterbalances
high acidity in cold climate as in Champagne and
help getting ages in warm countries such as Australia
and South Africa. Indeed, Chardonnay is the white
grape which suit the most with oak barrel ageing.
Its golden skin give a natural wonderful dress to
the white wine which looks like nectar. Good experts
can easily recognize a chardonnay wine by its color.
This is indubitably a noble grape even if it lacks
aromatic strength and piercing flavor. As a result
it is very often used as a base for combination
with others wines. Some experts find some "butter"
tastes in Meursault whereas others find pineapple
aromas in Napas wines. Its aroma panel comes from
Nutty for Corton Charlemagne to steely for Montrachet.
How resist ?
The
most common variety in the Loire valley in France.
It harvests very sweet white wines so long-lived
that only few bottles succeed in reaching its peak.
Easy to drink and victim of its success for sure.
But if you can not find the one you want in France,
have a look in South Africa and California where
Chenin Blanc has developed totally new aromas. Softer
dry and a little bit crisp in California, it is
acid and sweet thanks to Botritis (noble rot) in
Vouvray Moelleux.
Nowadays
this Southeast France grape is not a fashionable
wine anymore because it produces wines with high
degree of alcohol and low acidity which tends to
oxidize very quick. Clairette is the grape of combination
per excellence, it helps Chateau-neuf-du Pape to
be ponderous and Cassis to develop fruity aromas.
However, Clairette alone is only a poor to medium
quality wines which must be drank almost before
being bottled due to its quick oxidation.
A
deep purple dress, a surprising sweet taste, and
a low tannic level make this Italian wine very useful
to counterbalance others Piedmont grapes such as
the Nebbiolo. However it is very weak facing fungus
diseases and years.
More
often called Petit Syrah by wine drinkers, this
Californian grape has nothing to do with the noble
Syrah from the Rhone Valley. Its deep color reveals
an unsubtle tannic taste when it is young fortunately
more interesting with years. It has the advantage
to be rigorous and easy to market thanks to its
name.
Cultivated
in California, this grape is known in France ( Bordeaux
and Gascony) under the name of Colombard and produces
fruity white wines. Because of its high level of
acidity, it is also used in white "jug "wine blends
and brandy.
This
is an odd grapes for sure. Having a white juice
and being a black grape producing red wines. Its
homeland is Anjou, Touraine, Ardeche and Beaujolais.
No other region in the world is so faithful to a
single grape as Beaujolais. It produces wines with
the same name, the less expensive French wine but
also the most profitable in history. The first one
to be marketed abroad by professional. This red
wine is the most popular wine in France with its
low tannin content and light taste with a touch
of cherry like. Perfect to share with friends around
a countryside picnic.
This
grape is the easiest to recognize but also the more
difficult to describe because of the fruity and
complex aromas it develops with lychee, roses, lime
tastes. Its well-pigmented skins yield deep colored
wines with golden or even orange glints. Another
easy way to recognize a Gewurtztraminer is its high
degree of alcohol compare to other white wines.
With an average of 14 percent of alcohol and its
low acidity, it may be a real danger for novice
that can drink too much of this sugar nectar. The
best gewurtztraminer comes from Alsace where "Vendanges
tardives" is becoming a real label of quality producing
very sweet and rich Gewurttraminer. More affordable
is Gewurttraminer coming from New Zealand and Australia
where sun gives more aromas and more sugar to the
wine.
This
is the basic dark wine of Loire (France) yielding
high qualities of ordinary wines only interesting
on a local base. One of the most significant component
of Rose dnjou
The
german version of Chasselas which produces quite
ordinary wines.
Named
after the German emperor ? No one knows but it is
in fact a crossing from German grapes Silvaner and
Muller Thurgau. It produces a light, crop potential,
and fruity white wine characteristic of the Alsace
and German borders region.
Palomino
in Spain and South Africa, this white grape coming
from France produced fortified white wines. But
it is also known as Listan blanco in Canary islands
where it yields easy to drink red, rose or white
wines for daily consumption.
Also
known as Cot in Gironde region (South-Western France).
This grape produces a sort of dilute Merlot with
a kind of blackberries taste without acidity including
a very soft texture. Growing in Cahors, Auxerrois
in small quantities, it appears tannic, colored
and full of flavors which makes its origin suspicious
compare to the Malbec found in Gironde. Growing
in Argentina, it is easier to drink and need less
time to reach its peak.
One
of the appellation used for Malvasia. In the fourteenth
century, Venice used to import so high quantity
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