A guide to grape varieties

Grapes come in many varieties which are used in a number of ways to make different wines. Particular countries and regions have realised their suitability to growing certain grape varieties. Not all wines state which varieties they contain. While this shouldn't put you off (some of the best wines reveal only the name of the chateau where they are made), below is a guide to the different major varieties.

White 

Sauvignon blanc

Typically, it is pungent, acidic and crisp as a granny smith, a classic white wine grape used widely in Old and New World wines.  In cooler climates (eg France) flavours are minerally and grassy, often with notes of asparagus, gooseberry and mint;  warmer climates (New Zealand, South Africa) produce soft and tropical fruit flavours, such as passion fruit and peach.

Chardonnay

One of the most versatile, widely used white wine grapes. In the New World (eg Australia), flavours include pineapple, mango and peach. Its home is Burgundy, where subtle citrus, nut and mineral flavours prevailand give great structure (eg Chablis). Chardonnay is often fermented in oak.

Riesling

One of the most beautiful, delicate grapes:  subtle, aromatic, floral and fresh. Riesling is often, unfortunately, associated with bad sweet wines of 1970's.   Most comes, traditionally, from Germany, although New Zealand now makes fine examples too. Typical flavours and aromas include lemon, lime, minerals and elderflower. Riesling goes particularly well with Asian food.

Pinot grigio(Italy)/gris (France)

This grape likes cool regions and has a different name and interpretation in each country. Pinot Grigio, mainly from NE Italy, is fresh, light and clear with very subtle flavours. Pinot Gris, mainly from Alsace, France, is slightly fuller and weightier.

Chenin blanc

Typical of the Loire, France, and South Africa, this grape has soft, fresh flavours of melon, herbs and apples, and has high acidity.

Viognier

Often darker  and oilier than the grapes mentioned above, and with a higher alcohol content and low acidity. Typical flavours include orange oil and rich apricots.

Semillon

Soft, creamy pear is the predominant flavour, developing into spicier nutty and citrus flavours with age. South Africa and Hunter Valley, Australia, produce much, as well as its native Bordeaux. Semillon is often blended with sauvignon blanc.

Gewurtztraminer 

Native to Alsace, France, and also made well in Australia, New Zealand and Chile. Fragrant and aromatic with ginger, lychee and orange blossom aromas. Particularly suited to Thai food.

Muscat

This grape makes wine in many different forms.  Most commonly used in French dessert wine such as Muscat Beaumes-de-Venise, with a very floral, rosey aroma. Also, in Italian Moscato d'Asti, a slightly sweet, light, sparkling wine – great in summer.

Red

Cabernet sauvignon

The classic red wine grape. Typically, blackcurrant, blackberry, blackcherry, plum, leather, cool herbs, tobacco flavours can be present, making a wine that is powerful, but can also be subtle. Almost all winemaking countries grow it:  the best include France (especially Bordeaux), Spain, Italy, California, South Africa, Australia, Chile, Argentina. Cabernet sauvignon often has high tannin levels that cut through fat and chewy meat.

Pinot noir

Delicate, subtle, fussy, elegant. This grape only likes cool climates and only does well in very few, specific locations, yet makes some of the finest wines in the world. Burgundy is its home.  Marlborough and Martinborough, New Zealand also make extremely good examples, with flavours of strawberry, raspberry, red cherry, forest fruits and cedar, with fine tannins and a minerally taste.

Merlot

The most widely planted grape in Bordeaux and particularly popular in Australia and California. Merlot has full plummy flavours and low tannins so is very easy to drink. It is often blended with cabernet sauvignon.

Syrah/shiraz (Australia)

Syrah (Called 'shiraz' in Australia and some other New World countries) is spicey and peppery, with red fruit flavours in the Old World and black fruit in the New, with ripe, heavy fruit.

Zinfandel/primitivo

This grape makes big wines, good with barbecues and heavy meats. California (Napa Valley in particular) makes some excellent zinfandel.  The Italian version – primitivo – tends to be less intense.

Tempranillo

Tannic and tobaccoey, tempranillo is the main grape in Rioja wines and the best known of the Spanish grapes. Leather, spice, dark fruit, earth and wood (it usually spend some time in barrels) flavours are also characteristic.  Also used in Australia, Chile, USA, making darker, heavier wines than those in Spain.

Grenache (France)/Garnacha (Spain)

This grape ripens late so needs hot, dry conditions.  Used a lot in Spain and France (especially the Rhône) and also Australia, as well as in many rosé wines. Typical flavours are raspberries, cherries and plums, with low acidity.

Carignan (France)/Cariñena (Spain)

Crunchy tannins and an earthy taste are typical of this grape, used largely in South West France and Northern Spain (Catalonia). Often blended in Spanish wines with garnacha and tempranillo.

Malbec

A weighty grape with intense, spicey plum flavours and dark colour, that loves the sun. Typical of Argentina and also grown in Chile, Bordeaux and Australia. Big, full and soft.

Carmenère

Comparable with Merlot, with dark fruit, leather and spicey flavours.  Makes big, bold wine, and is grown mainly in Bordeaux and Chile.

Gamay

Makes bright, juicy wine with flavours of raspberry, soft tannins and low alcohol and acidity, used famously in the wines of Beaujolais. Best drunk young. 

Nebbiolo

Native to Piedmont, Italy, nebbiolo grapes can give complex flavours and aromas from heavy tar and black olive, to roses and even rosemary. This grape makes the region's world famous Barolo and accompanies food typical of this gastronomic area, including truffles, mountain cheeses, chicken, rabbit and game.

Sangiovese

Native to Tuscany and the main grape in Chianti Classico. Forest fruits, red cherry, earth, tobacco are characteristic flavours. Sangiovese has high tannin and acidity to usually needs to accompany food.