RED GRAPES

Barbera

Native to Italy's Piedmont region, Barbera was at one point a widely planted grape in Italy. Since then, the total acreage has diminished, but it now finds a happy home as one of California's leading varietals. Most widely used as a blending grape for it's high acidty and soft tannins, Barbera can be used as a single varietal from moderate temperature coastal regions where you will get a wine with na dark violet hue and rich fruit characteristcs.

Cabernet Franc

Lighter and fruitier than Cabernet Sauvignon, Cabernet Franc is generally used in Bordeaux Blends in low amounts to add acidity and aroma to the wine. Cab Franc has found itself being used as a single varietal in some new world wines, though it is still mostly used as a blending varietal. Aromas can include tobacco, violet, cassis, graphite, and raspberry (amongst others) and depending on the region where it is grown. It has a smoother mouthfeel and lower tannins than Cabernet Sauvignon, and you'll also find flavors of shrubbery or vegetation. Late harvesting can bring out more fruit and less of the veggie notes.

Cabernet Sauvignon

The premier red grape in the world! Cabernet Sauvignon is the most widely planted grape and has found a home in nearly all growing regions. Popularized in Bordeaux, it eventually spread across Europe and into the New World where it has continued it's rule over the reds. It's world-wide popularity still isn't enough to make it the most widely PRODUCED grape, which became Merlot back in the 90s. Flavors and aromas can vary depending on when the grape was harvested. Early harvests show more "green" notes, that being plants and vegetation. Later harvests give more jammy, dark fruits prominence in the palate: baked plum, blackberry preserves, tobacco, coffee. Aromas can include mint, eucalyptus, tobacco, soil, berries, leather, cherry, plum, and cassis.

Carignane

Another one of the most widely planted grapes because of its high yields, Carignane traces its origins to Souther Spain. The grape grows well in the Mediterranean climate, so there is no wonder why it found its way to Southern France and Italy. Used as a blending grape, you will find Carignane in many wines of the Languedoc region where it is most popular today. It usually has red fruit characteristics, strong tannins, high acidity, and often peppery.

Carménère

Originally found in the Medoc region of Bordeaux, Carmenere is now found in parts of Italy and South America. It is usually blended, but single varietal wines are found as well. When fully ripened, you’ll usually find Carmenere to have a cherry-fruit profile with an earthy, smoky, spiciness, a medium body, and rather gentle tannins compared to a Cabernet Sauvignon.

Gamay

A medium-bodied, high acid, fruity red usually found in Beaujolais and the Loire in France. The high acids are softened with carbonic maceration which brings out the notable banana aromas famous in Gamay wines such as Beaujolais Nouveau, a young, minimally aged wine with other notes of cotton candy, cherry, and pear candy. Aged Gamay can take on flavors of sour cherry, pepper, dried fruits, and black currant.

Grenache/ Garnacha

Another of the more popular grapes worldwide, Grenache got its start in the Rhone Valley as another prominent mixing agent for its dark, fruity presence, high sugar levels, and lack of powerful tannins and acidity. You can now often find Grenache as a single varietal from growing regions around the world. Single varietal Grenache doesn’t age particularly well unless it is lucky enough to be super concentrated, so drinking young is recommended. You will usually find flavors of blackberry, blueberry cobbler, gingerbread, black cherry, tar, leather, black olives, nutmeg, and coffee notes over a soft and rounded body.

Malbec

Malbec is becoming one of the world’s trendiest grapes due to the fact that it can be hard to find a bad bottle. Originally a member of the Bordeaux Six, Malbec has found a new home in Argentina, where many high-quality bottles of Malbec are being produced and popularized. With an inky, dark color, ripe tannins, and low acidity, you can find some bottles that age well, and others that tend to lay flat and flabby.  Flavors and aromas can include violets, earth, fresh herbs, crushed berries, tobacco, and raisins.

Merlot

Deep, dark, rich, and velvety smooth, Merlot is the most planted grape in the world, thriving in all regions. Another grape in the Bordeaux Six, this black-as-night beauty is used in blending as well as single varietal offerings. Usually medium bodied with lush tannins and lower acidity, Merlot shows notes of cassis, currant, black cherry, plum, dark berries, dark chocolate, cocoa, olives, cola, and toasted almond, with a distinct fleshiness in the texture.

Montepulciano

Montepulciano is an Italian red varietal that typically makes fruity, dry wines with soft tannins. It is often blended with Sangiovese and should be consumed young.

Mourvedre/ Monastrell

A grape grown in many areas of the world, Mourvedre is typically found in Rhone blends such as the wines of Chateneuf-du-Pape, and is also used in the making of Provencial Rose wines. Mourvedre can make strong, highly tannic and highly alcoholic wines with soft, red fruit flavors and a bit of earthiness.

Nebbiolo

Nebbiolo is an Italian varietal commonly associated with the Piedmont region. This grape produces wines of light color, high tannins, and moderate acidity, making it a wine with aging potential. Common flavor profiles can include floral aromas, tar, tobacco, dried fruits, cherries, berries, wet earth, mushrooms, licorice, herbs, and spice box. 

Petit Syrah

Born as a cross between Syrah and the Peloursin plant, Petit Syrah was originally named Durif, named after Francois Durif, the botanist who discovered the hybrid. Although originally from France, Petit Syrah is now found in areas of California, Australia and Israel, producing wines of firm texture, high acidity, dark color, and flavors of blueberry, plum, and other dark fruits. It is considerably darker, rounder, and fuller than Syrah.

Petit Verdot

Petit Verdot is another Bordeaux grape that has found relative success across the globe, usually as a blending agent to add some color, tannins, flavor, and stiffness to the wine. If the grape can fully ripen, usually more likely in new world regions, it can be used as a single varietal. Depending on aging, these wines can show notes of banana, pencil shavings, salted berries, leather, and violets.

Pinotage

Created in 1925 in South Africa as a hybrid between Pinot Noir and Cinsault, Pinotage has become South Africa’s signature grape. It produces wines of deep color, smoky earth complexity, and tropical fruit tones. Often you’ll find aromas of paint or rust. 

Pinot Noir

Master Sommelier Madeline Triffon calls pinot "sex in a glass". These wines, most famously producing the reds of the Burgundy region in France, have become some of the most celebrated wines in the world as well as the most difficult wine to grow due to the grape’s ease of developing various diseases. Pinot Noir can have such a broad range of styles and flavors that it is difficult to pinpoint a generalized characteristic. They can range from light and medium bodied to darker, more fruit forward wines. You can find some with a rich, earthy barnyard nose to some with aromas of rose pedals and bright red fruits. Some can be delicate with light red fruit flavors and a bit of minerality, and some can taste like you’re violently devouring a whole pomegranate while on a hallucinogenic. And to top it off, it is also used as a prime blending grape for Champagne.   

Sangiovese

Sangiovese is an Italian grape of the Tuscan region, most notably used in so-called Super Tuscans and in Brunello di Montalcino and Chianti. Sangiovese has the tendency to have high acidity and moderate alcohol levels, making it a great wine to pair with foods and also a wine of great aging potential. The wines can have a savory, bittersweet characteristic with herbal tea notes as well as juicy, dark, sweet fruits like black cherry and plum.

Syrah/Shiraz

Syrah or Shiraz is grown throughout the world as one of the most popular grapes available and is used as a blending grape (it is a main component of all Rhone blends) and as a single varietal. Due to their high concentration and firm tannins, Syrah wines can benefit from extended aging. These wines are often full-bodied, offering much power and depth. Aromas can include dark berries, violets, black pepper, and chocolate. Flavors can include leather, truffle, blackberry, cigar box, black pepper, oak, tar, graham cracker, black ash, and dark earthy notes. 

Tempranillo

Tempranillo is a black grape used to make rich, full-bodied wines from Spain, most notably used as the main grape for Rioja wines. The name refers to the fact that the grape ripens quite “early” (tempran).  Most Tempranillo can be consumed young, but higher end bottles can benefit from extended aging. Common profiles can include berries, vanilla, tobacco, plum, leather, herbs, and white pepper.

Zinfandel/Primitivo

Zinfandel, known as America’s grape, was actually brought to the US from Europe, and is genetically equivalent to Southern Italy’s Primitivo grape. Zinfandel makes wines of robust quality, with high sugar levels responsible for bringing alcohol contents above 15% in some bottlings. Cooler climate Zins can be dominated by red raspberry flavors, whereas warmer climates will produce wines exuding flavors of anise, blackberry, and black pepper. Zinfandel is also the grape used in the rose style for “White Zinfandel”, a semi-sweet blush wine popular in the US.

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WHITE GRAPES

Chardonnay

Known as the king of grapes, Chardonnay was once reserved only for the palates of royalty. Nowadays, everyone can enjoy the wide range of possibilities provided by this rather neutral grape. In taking on the characteristics of its environment and the aging process (American oak? French oak? Stainless steel? Terracotta?), Chardonnay can find itself anywhere between soft and smooth with flavors of vanilla cream, butter, and tropical melons, or intense and vibrant with clean flavors of citrus, stone fruits, or apples. Chardonnay is also the main component of Champagne and is also grown in pretty much every wine growing region of the world.

Chenin Blanc

Originally from the Loire Valley in Northern France, Chenin Blanc has found new homes in the New World, and most notably South Africa, where it goes by the name Steen. Its neutral palate allows the natural terroir and winemaker’s treatments to shape the wine. Common flavor descriptions can include minerality, grassy notes, quince, chalk, and apple. Depending on location, you will find some to exhibit tropical fruit notes, such as those grown in South Africa.

Gewürtztraminer

Gewurtztraminer, spicy grape, thrives in cooler climates and is most famously grown in Germany and Alsace, France, though found in many of the cooler growing regions. Gewurtz is a high-sugar and aromatic off-dry varietal exhibiting floral aromas matched with lychee and passion fruit. Flavors can include the same, with a touch of honey sweetness. The varietal is popular in dessert wines, but is also one of the few perfect matches for Asian foods as it can hold up to the spices and flavors found in the cuisine.

Gruner Veltliner

Primarily grown in Austria, Gruner has the reputation of being a very food-friendly wine. Most should be enjoyed young, but many can be aged. Many versions of Gruner will show flavors and aromas of sharp minerality, lemon-lime, unripe pineapple, peaches, green apple, pepper, and ginger. 

Muscat

Muscat grapes are grown for wines, table grapes, and raisins, and can range from white to black in color. They are known to have a floral aroma with a distinct “grapey” taste. You can find them all over the world and used in many dessert wines, sparkling wines such as Moscato d’Asti, and single-varietal table wines.

Pinot Grigio/Pinot Gris

A mutant of the Pinot Noir grape, Pinot Gris has a variety of skin colors, mostly a pinkish/gray/blue color. The wines from these grapes vary depending on region. An Alsacian Pinot Gris tends to be more full-bodied in comparison to others, with floral and spicy notes. Pinot Gris from Oregon show lots of fruit character, including melon, apple, and pear. Californian wines will have a crisper, peppery bite to them. Italy, arguably the most famous region for these grapes, shows softer, lighter-bodied wines with tropical/citrus fruits, and a slightly sweet tone.

Riesling

A grape from Rhine, France, and now mostly grown in Germany, Alsace, and Austria, though found all over the world (like the USA, New Zealand, and Canada). It has a lovely perfumed nose with high acidity. A wonderful food wine and with great variation, Riesling can make bone dry wines or ultra-sweet dessert wines (it is also a popular grape for Ice Wine), and can include flavor profiles including stone fruits such as peaches, apricots, and white plums, tree fruits like apples and pears, and accessory flavors such as fresh flowers, petroleum, kerosene, limestone, gravel, honey, warm pastry, sea salt, and more!

Sauvignon Blanc

Sauvignon Blanc is a green grape which produces white wines of a crisp, dry, and refreshing nature. Grown in nearly all major growing regions of the world, these grapes can vary in flavor based on climate. Some cooler regions will produce wines of crisp, elegant complexity with a citrusy/grassy profile. Warmer climates will make these wines sweeter and provide more ripe tropical fruit notes. Sauv Blanc is also a major component in some sweet wines such as Sauternes. It is also food-friendly, working well with cheeses, fish dishes, and is one of the few wines to pair well with sushi.

Ungi Blanc/Trebbiano

Ungi Blanc is the second most widely grown grape in the world for its high yields and usage in the production of Brandy, Cognac, and Armagnac. As a single varietal, the wines can be somewhat indistinguishable, but you will find soft and dry wines with grassy, herbal notes, hints of apple core, lemon, lime, and a creamy dandelion milkiness.

Viognier

Viognier is a highly aromatic white wine which can also have very ripe tropical fruit flavors when grown in warm climates. It is characteristically soft and almost creamy in texture, and can have flavors including lime, orange, apple, mango, pineapple, kiwi, lychee, some soft minerality, and even fresh herbs. These wines should be consumed young as the low acidity doesn’t lend the wine to successful aging.