|
|
|
|
|
|
|
Descriptions of the different Wine Types
Reds: A B C D e f G h I j k L M n o P q R S t u V w x y Z
Whites: A B C d e F G h I J K L M n o P q R S T U V W x y z
Pinks: a b c d e f G h i j k l m n o p q R s t u v W x y z
Fortified: a b c d e f g h i j k l M n o P q r S t u V w x y z
Introduction
Varietal is one word you'll see applied to most non-European wines. It refers to the grape variety(s) used in making the wine. In Europe, the finest wines are usually named after the region (Bordeaux, Chianti, Champagne, ...) or the controlling appellation (Sancerre, Vouvray, ...) in which the grapes are grown. In most of the rest of the world (Australia, New Zealand, the United States, ...) the finest wines are usually labeled with the name of the primary grape variety that the wine is made from (Cabernet, Chardonnay, Merlot, ...). The Europeans have had hundreds of years to determine which grapes grow best in which regions, and they often have regulations controlling their labeling. As certain regions in non-European countries establish reputations for their wines, they often add the region's name to the varietal name (Sonoma County Merlot, Russian River Valley Zinfandel, ...).
Serious wine-producing countries and states regulate the amount of a particular grape that must be used before the wine can use that grape's name. In California and Washington any wine that uses the name of the grape must contain at least 75% of that grape; most varietals in Oregon must be 90% of the named grape; and Alsace requires 100%.
The types of grapes used to make a wine have the most influence on the taste of the wine. Environmental factors (soil, sunlight, weather, ...) also have a significant impact on the flavors of a wine. The age of the vines, how the grapes are handled and fermented, types of yeast used, whether the wine is aged in wood, etc. also add to the characteristics of a wine. Thus the same grape varietal can be grown in different parts of the world, but all these factors will result in wines which taste distinctly different! Half the fun of experiencing wine is the incredible array of flavors available!
Many of the world's finest wines are a blend of varietals: almost all Bordeaux red wines contain Cabernet Sauvignon, Merlot and Cabernet Franc; almost all Champagnes contain Pinot Noir and Chardonnay. Blending varietals adds complexity to the wine that you don't get with a 100% varietal.
Reds
Amarone:
This one from Italy's Veneto Region is a strong, dry, long-lived red, made from a blend of partially dried
red grapes.
Barbera:
This is the most successful varietal in Italy's Piedmont region. It has high acidity, a deep ruby color and
full body with low tannins & berrylike flavors.
Barbaresco:
A red wine from the Piedmont Region of Italy, made from Nebbiolo grapes it is lighter than Barolo.
Bardolino:
A light red wine from the Veneto Region of Italy. It is blended from several grapes and is garnet in color,
dry and slightly bitter, sometimes lightly sparkling.
Barolo:
This is a highly regarded Italian red, made from Nebbiolo grapes. It is dark, full-bodied and high in tannins
and alcohol. It ages well.
Beaujolais:
These are typically light, fresh, fruity red wines from an area south of Burgundy, near Lyons, in eastern
France. The areas include Beaujolais-Blanc, Beaujolais-Villages, Brouilly, Chénas, Chiroubles, Fleurie,
Juliénas, Mouliné-à-Vent, Morgon, Regnie, and Saint-Amour.
Brunello:
This strain of Sangiovese is the only grape permitted for Brunello di Montalcino, the rare and costly Tuscan
red. It has luscious black and red fruits with chewy tannins.
Cabernet Franc:
This is a red wine grape used in Bordeaux for blending with Cabernet Sauvignon. It is an earlier-maturing
red wine due to its lower level of tannins. It is a light- to medium-bodied wine with more immediate fruit
than Cabernet Sauvignon and having some of the herbaceous odors evident in the unripe Cabernet Sauvignon.
Cabernet Sauvignon:
This is the grape responsible for the wines of Bordeaux's Medoc region, some of the finest reds in the
world. It performs well practically the world over, but in certain appellations in France, and more recently
in California's Napa Valley, it produces wines that are impressive in their richness and complexity.
One theory holds that blending Cabernet grapes with Merlot and Cabernet Franc or Petite Verdot adds
character and complexity and offsets its great tannins (such as the wines of Bordeaux), while other
winemakers (especially Californians) prefer to let Cabernet tell its own story with no help.
The classic Cabernet flavor is of currant, plum, and black cherry with notes of olive, vanilla mint, tobacco,
toasty cedar, anise, pepper and herbs. The best are medium- to full-bodied, intense and firm. Cabernet spends
from 15 to 30 months aging in American & French Oak barrels which tend to soften the tannins and add the
toasty cedar and vanilla flavors. The great Cabernets of the Medoc region in France age for 15 years and
more.
Cabernet/Merlot blend:
While many Cabernets are blended with merlot to soften them and add more characteristic to the wine, more
wineries are labeling their bottles with this moniker. Frequently these are the producer's finest bottlings.
Châteauneuf-du-Pape:
The most famous wines of the southern Rhône Valley are produced in and around the town of the same name.
The reds are rich, ripe and heady with full alcohol levels and chewy rustic flavors. Thirteen grape varieties
are planted here. The principal varietal is Grenache, followed by Syrah, Cinsault and Mourvèdre. Vaccarese,
Counoise, Terret noir, Muscardin, Clairette, Piquepoul, Picardan, Rousanne, and Bourboulenc round out the
selection.
Chianti:
Around the medieval cities of Florence and Sienna in Tuscany is the region of Chianti. It is divided up into
seven subdivisions. The two most commonly seen on labels are Chianti Classico and Chianti Ruffina.
In the second half of the 19th century, Baron Ricasoli fixed the recipe for modern Chianti, which is a
blended wine as are most French Bordeaux. The dominant varietal in Chianti is Sangiovese. It was once famous
worldwide as a simple, quaffing wine bottled in a straw basket. The Chianti wines labeled 'Riserva' must be
aged a minimum of three years and are often fine, age-worthy wines that rank among the best red wines of
Italy. Chianti, of course, is a perfect red wine to accompany most Italian cuisine. The best often feature
hints of floral complexity in the bouquet, firmly structured medium-bodied flavors and balancing acidity.
Claret:
A British term for red Bordeaux wines.
Dolcetto:
This varietal is primarily found in Piedmont, Italy. It is an early ripening, low-acid red grape variety
that generally poduces wines that are soft, round, fruity and fragrant with flavors of licorice, almonds
and plums. Generally made to be drank young, Dolcetto can often provide good quality, deep ruby and purple
colored wines that are reasonably priced.
Gamay:
Beaujolais makes its famous, fruity reds exclusively from one of the many Gamays available, the Gamay
Noir à Jus Blanc. It is low in alcohol and relatively high in acidity. The wines are meant to be drunk
soon after bottling. The prime example of this is Beaujolais Nouveau which is whipped onto shelves
everywhere almost overnight. It is also grown in the Loire, but makes no remarkable wines there. The Swiss
grow it widely for blending with Pinot Noir. They often chaptalize (add sugar to) the wines.
Gamay Beaujolais:
A California varietal that makes undistinguished wines. Used primarily for blending.
Gattinara:
A Piedmont red made from the Nebbiolo varietal blended with other grapes. It is a powerful and long-lived
wine.
Italian Red:
The red wines of Italy are widely varied. Italy is in many ways even better suited for the vine than
France. From the Alps to the boot, Italy is one long ridge of mountains with coasts on both sides, and
vines love this. One feature stands out in their reds: compared to New World wines, and even to many French
red wines, Italian wines tend to have a higher acidity and tarter taste. They also tend to have a bitter
component to the finish. These qualities make Italian wines some of the best to drink with a meal, but it
can mean that they aren't as fun for just sipping. Some of the outstanding Italian Reds are: Barolo,
Barbaresco and Barbera from the Piedmont; Merlot from the Fruili; Valpolicella and Amarone from the Veneto;
Chianti, Brunello, and Vino Nobile di Montepuliciano, as well as various 'supertuscans' from Tuscany;
and Taurasi and Aglianco del Vulture from Southern Italy. There are also many good value reds scattered
throughout the country.
Lambrusco:
A fizzy, usually red, dry to sweet wine from northern Italy made from the grape of the same name.
Malbec:
Once important in Bordeaux and the Loire in various blends, this not-very-hardy grape has been steadily
replaced by Merlot and the two Cabernets. However, Argentina has been quite successful with this varietal.
In the United States, Malbec is an insignificant blending grape only. A few wineries use it, the most
logical reason being that it is considered part of the Bordeaux-blend recipe.
Marsala:
Commonly used for cooking, this Sicilian wine is made from Grillo, Catarratto, or Inzolia grapes. It may be
dry or sweet.
Meritage:
This wine type was registered in 1989 with the U.S. Department of Trademarks and Patents by a group of
vintners who sought to establish standards of identifying red & white wines made with traditional Bordeaux
grape blends. They needed a name for these wines because 75% of a single variety is not used and therefore
the label could not state a particular variety of grape. Meritage was chosen as a combination of two words,
merit and heritage. To use the meritage label, the wine must:
* Blend two or more Bordeaux grape varieties: Red wines - Cabernet Franc, Cabernet Sauvignon, Carmenere,
Gros Verdot, Malbec, Merlot, Petite Verdot & St. Macaire.
* Have less than 90% of any single variety.
* Be the winery’s best wine of its type.
* Be produced and bottled by a United States winery from grapes carrying a U.S. appellation.
* Be limited to a maximum of 25,000 cases produced per vintage.
Merlot:
Merlot wines have become very popular in the last decade, as they offer something for everyone: from light
and simple wines to full-bodied and complex ones. Merlots are usually less tannic and more lush than Cabernets,
though still full-bodied, deep in color and fairly high in alcohol with flavors of cherry, plum, green olive,
herbs and chocolate. Merlot is blended with Cabernet Sauvignon at almost all the great estates of France's
Bordeaux region and is the dominant grape of St. Emilion and Pomerol (Chateau Petrus is almost 100% Merlot).
Merlot has also been successfully grown in northern Italy, California, Washington and the Rogue Valley
region of Oregon.
Petite Sirah:
This deep, ruby colored wine is high in tannins and has plum, blackberry and peppery flavors. It is usually
full-bodied with chewy tannins and ages well. It is used in France & California as a blending wine (often added
to Zinfandel to add complexity). It is not related to the Syrah of France.
Pinot Noir:
This is the noble grape of Burgundy. It is Difficult to grow but at its best it is smoother and richer
than Cabernet Sauvignon with less tannin. It has raisin like flavors with undertones of black cherry,
spice, earth and raspberry. Widely used in the making of champagne sparkling wines. One of the most
exciting developments in the world of wine is the recent advances Oregon and California winemakers have
made in producing first rate Pinot Noirs, respectable rivals to the legendary reds of French Burgundy.
Most other Pinot Noirs produced around the world are pale imitations of Burgundy, usually lacking depth,
richness and texture.
Red Bordeaux:
Bordeaux is a region in France that produces some of the world's finest and most famous red, white and
dessert wines. The greatest red wines of Bordeaux come from the Medoc, Graves, Saint-Emilion and Pomerol.
The dessert wines are from Sauternes, Barsac and Sainte-Croix-du- Mont. The red wines are almost always
blends which include Cabernet Sauvignon, Merlot and Cabernet Franc, with occasionally small amounts of
Malbec and Petit Verdot. Many of the world's most spectacular and sought-after wines come from this region,
including Chateaux Lafite-Rothschild, Mouton-Rothschild, Petrus, Cheval Blanc, Haut-Brion, Latour, d'Yquem,
etc.
Red Burgundy:
Burgundy red wines are produced in an area of France stretching from Dijon south to Beaujolais.
The northern section of Burgundy is called the Cote d'Or (hills of gold) and generally, the farther north
the vineyard, the richer flavored the wine. Here the Pinot Noir grape produces delicious, seductive wines
combining grace and power with supple velvet textures and complex flavors. The Cote d'Or is divided into
a northern half (the Cote de Nuits) and a southern half (the Cote de Beaune). The Cote de Nuits is red wine
country and makes the firmest red Burgundies. The Cote de Beaune reds are typically more graceful and delicate
than the wines from the Cote de Nuits. The vineyards are divided into four classes: vineyards that make only
plain Bourgogne rouge; vineyards that label by the name of the village (also known as commune); vineyards
that are designated 'premier cru'; and the very greatest vineyards designated 'grand cru'. The southernmost
red Burgundy region is Beaujolais where the grapes used are Gamay rather than Pinot Noir and the wines
are made to emphasize fruit and charm. Generally, these wines are fashioned to be enjoyed in their youth,
slightly chilled to bring out their berry-like character. Beaujolais should be fruity but dry, with an
underlying acidity that helps complement many foods. There are three main classifications of wine from
this region: Beaujolais, which can come from anywhere in the area; Beaujolais-Villages, which come from
the better vineyards; and ten named 'cru' wines which are ranked as the finest vineyards in all of
Beaujolais. These ten 'cru' are: Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon,
Moulin-a-Vent, Regnie and Saint-Amour.
Sangiovese:
This varietal is known for its supple texture, medium to full-bodied spice flavors, raspberry, cherry and
anise. An important grape in some of the greatest red wines of Italy, this Tuscan native is coming into its
own as a stand-alone varietal. Wines from Sangiovese can be medium- to full-bodied and medium to high
in tannins. Sangiovese wines are constantly evolving, depending on where the grapes were grown and what,
if any, additional grapes are blended with them.
Syrah/Shiraz:
Distinguished by black cherry, spice, pepper, tar and leather with smooth tannins and supple texture,
this wine is a growing favorite. With early drinking appeal it also ages well to form more complex wines.
Syrah thrives in the Rhone region of France and produces such famous wines as Hermitage and Cote-Rotie.
It is the most popular red wine of Australia (where it is called Shiraz and is commonly blended with
Cabernet Sauvignon) and is becoming increasingly popular in California (where it is replacing Petite Sirah).
Syrah can be successfully blended with many other varietals (often to give them more backbone and structure).
It can also be made in a range of styles from soft and medium-bodied with some berry characteristics
to deeply colored, powerful monsters tasting of roasted peppers, black cherry and smoke. Like California
Zinfandels, American Syrahs can be full-bodied wines but often show more spice and less berry-like fruit
than Zins.
Valpolicella:
A light, semidry red from Italy's Veneto Region, it is typically drank young.
Zinfandel:
Zinfandel has been around for a long time. It is the one varietal that some say is indigenous to California.
Since its mysterious origins of long ago, Zinfandel has come a long way. Once considered a poor relative to
more noble grapes, lately California winemakers have been paying close attention to its potential and
consumers have responded with a cult following. Sonoma in particular, was charmed. Look for Russian River,
Alexander Valley and the Dry Creek Valley appellations. You will find wines that have depth, color,
concentration and balance as well as the exotic spices unique to Zins. They are drinkable now, but will
certainly not wilt in the cellar. With predominant raspberry flavors and a spicy aroma, Zinfandels can be
bold and intense as well as light and fruity. It blends well bringing out flavors of cherry, wild berry
and plum with notes of leather, earth and tar. It is the most widely grown grape in California. Much of it
is used for White Zinfandel, a blush wine that is slightly sweet.
Whites
Albariño:
This is a Spanish white wine grape that makes light-bodied wines that are crisp and refreshing.
Aligoté:
This is a white wine grape grown in Burgundy that makes medium-bodied, crisp, dry wines with spicy character.
Asti Spumante:
A semidry sparkling wine produced from the Moscato di Canelli grape in the village of Asti in the
Piedmont Region of Italy.
Auslese:
This is a German white wine made from grapes that are very ripe and thus high in sugar.
Blanc de Blancs:
A Champagne or white wine made from white grapes instead of dark ones.
Blanc de Noirs:
A white or blush wine or Champagne made from dark grapes.
Cava:
A Spanish sparkling wine that is produced by the Méthode Champenoise.
Champagne:
There are many bubbly wines made after the style of Champagne, but only the ones made in that region in the
north of France, according to the painstaking Méthode Champenoise, can correctly be called Champagne.
All others should be labeled as sparkling wine and if they follow the same method, it is
called Méthode Traditionnelle. Very inexpensive bubblies are mass-produced in a quite different fashion.
French Champagne is by far the finest sparkling wine made in the world.
Champagne can contain up to three different grapes:
Chardonnay, Pinot Noir and Pinot Meunier. Vintage Champagnes are only produced in the very best years.
They are always more expensive than their nonvintage siblings but they are not always better tasting.
Most Champagnes are the supreme expression of the winemaker's art being assembled from multiple vintages,
grape types and various vineyards within the Champagne district. It is then carefully hand made and fermented
in the bottle. This is done to create a consistent 'house' style. There are several terms on a Champagne
label that will tell you much about the contents. Going from dry to sweet, Champagnes are labeled Brut Absolut,
Brut, Extra-Dry, Sec, Demi-Sec and Doux. Blanc de Blanc bottlings are made solely from Chardonnay grapes
and tend to be lighter and more delicate in style. Blanc de Noirs are made from red grapes and tend to be
fuller bodied and richer tasting. Rose (blush) Champagnes are dark pink in color and typically
intensely flavored.
Chardonnay:
Chardonnay is used to produce France's magnificent white Burgundies and is the main grape in Champagne.
In the last decade or so, it has become the world's most often-purchased dry white wine. Due to its great
adaptability, it grows in nearly every wine-producing area of the world; some California Chardonnays are
great examples of the genre. When made with care, they are bold, rich and complex and taste of ripe figs
and peach, honey and butter, hazelnuts and spice. The best are medium-bodied and medium dry with high
acidity. Chardonnay takes well to Oak ageing and barrel fermentation and is easy to manipulate with
techniques such as sur lie aging (aging in the barrel with the yeast retained to increase complexity
and creaminess) and malolactic
fermentation.
Chenin Blanc:
This is one of the most widely grown grapes in California, but has largely disappeared from the most
famous growing regions (such as Napa and Sonoma) being replaced with Chardonnay and other grapes. Chenin
Blanc has a beguiling fresh fruit character with hints of pears, peaches and fresh grapes that is quite
charming. Chenin Blanc can be made in a full range of styles from dry and crisp to semi-sweet and fruity
to full blown late-harvest dessert wines which can rival Sauternes in complexity of
flavors and ageability. You can detect honey, straw and even exotic scents in the best examples. Chenin
Blanc can also be used for charming sparkling wines, especially from Anjou and California. It will even
stand for modest oak ageing. It is frequently blended into Chardonnays and other wines to add fruit and
acidity.
Cortese:
This is a white wine grape grown in Piedmont and Lombardy. It is best known for the wine, Gavi. The grape
produces a light-bodied, crisp, well-balanced wine.
Frascati:
An Italian fruity, golden white wine. It may be dry to sweet.
French Colombard:
This is the second most widely planted white varietal in California, nearly all of it being used for jug
wines. It makes clean and simple wines.
Fumé Blanc:
See Sauvignon Blanc
Gewürztraminer:
This medium-sweet wine has a distinctive floral bouquet and spicy flavor. It is grown mainly in the Alsace
region of France and Germany, and also in California, Eastern Europe, Australia, and New Zealand. It can
be made in styles ranging from totally dry and crisp (most Alsatian bottlings) to slightly sweet and
flabby (too many California bottlings) to luscious, honeyed sweet dessert wines (kind of like a late
harvest Riesling but with complex spicy components). Few winemakers barrel-age Gewurztraminer or do
anything in the cellar which would interfere with its delightful varietal character.
Grappa:
Italy calls it grappa; France calls it Marc (Marc de Bourgogne, Marc de Champagne); Germany calls
it Tretserschnapps; Spain and Portugal call it Aguardiente. It is dry and
high in alcohol and typically used as an after dinner drink. Grappa is made from the leftover skins and
seeds of grapes used for wine. This is called the "Pomacy" or "Pomace". This Pomace is fermented and
distilled in its natural state. You end up with a drink that is around 90 proof and clear in color with
floral to earthy flavors. It can have highlights of oak or Juniper berries as well.
Italian White:
Italian whites are beginning to take their place among the world's best. Italians are growing varietals
like Chardonnay and Pinot Grigio as well as indigenous varieties like Vernaccia, Arneis, and Traminer
(closely related to Gewurztraminer). Generally Italian whites are light, crisp, and fully dry
but some winemakers are also beginning to make fuller-bodied wines.
Johannisberg Riesling:
See Riesling
Kir:
This is an aperitif from the Burgundy Region of France. Put a teaspoon of crème de cassis in a glass of dry
white wine to make this popular drink. To make a Kir Royale, use champagne or sparkling wine.
Liebfraumilch:
This is a blended German white, semisweet and fairly neutral. It accounts for up to 50 percent
of all German wine exports.
Marc:
See Grappa
Mead:
Common in medieval Europe, this is a wine made by fermenting honey and water. Wine makers now make
flavored meads.
Meritage:
This wine type was registered in 1989 with the U.S. Department of Trademarks and Patents by a group of
vintners who sought to establish standards of identifying red & white wines made with traditional Bordeaux
grape blends. They needed a name for these wines because 75% of a single variety is not used and therefore
the label could not state a particular variety of grape. Meritage was chosen as a combination of two words,
merit and heritage. To use the meritage label, the wine must:
* Blend two or more Bordeaux grape varieties: White wines - Sauvignon Blanc, Muscadelle and Sémillon.
* Have less than 90% of any single variety.
* Be the winery’s best wine of its type.
* Be produced and bottled by a United States winery from grapes carrying a U.S. appellation.
* Be limited to a maximum of 25,000 cases produced per vintage.
Moscato/Muscat:
Also known as Muscat Blanc and Muscat Canelli, Muscat has pronounced spice and floral notes and can be used for
blending. Muscat makes some of the best sweet wines; light, fizzy ones, heavy, sugary ones and fully dry
table wines. It is grown the world over, but some of the best come from Italy, France, Oregon, California
and Australia. It is a versatile grape that can be used in anything from Asti Spumante and Muscat de
Canelli to a dry wine like Muscat d'Alsace.
Pinot Blanc:
Though they are often compared to Chardonnays, they are less complex and flavorful and generally don't age
as well. They produce dry, medium-bodied wines with high acidity and hints of apple and spice. Pinot Blanc
grapes grow well in France's Alsace region and some very good offerings are coming from California.
Pinot Grigio/Pinot Gris:
Done properly, this varietal produces wines that are soft and perfumed with more color than most white
wines. It is grown mainly in northeast Italy, but is also grown in Alsace as Pinot Gris and is known as Tokay.
Pinot Gris has become one of the most successful wines grown in Oregon. Most versions are very dry, but
Pinot Gris wines can range from light and delicate to fairly full-bodied. It is rarely barrel-aged.
Pinot Gris wines tend to be dry and crisp and can be rather subtle in both flavor and aroma. The best
examples are reminiscent of almonds, minerals and peaches.
Retsina:
This is a dry, white Greek wine flavored with pine resin. It dates back to ancient Greece. It is an
acquired taste. The dominant flavor is of turpentine.
Riesling:
Riesling grapes need cooler climates and they produce both refreshing light-bodied wines and full-bodied
table wines. As with Chenin Blanc, Riesling has a very high natural acidity. This both balances the sugar
in sweeter wines and acts as a preservative for long ageing. The oldest wine ever tasted was not a red,
it was a German Riesling (a Steinwein) from the 1540 vintage. It was tasted in 1961 and had not yet perished.
Rieslings range from dry to sweet and are floral and fruity and can be delicate, subtle, and low in alcohol.
This makes for a very nice summer wine. Though you might think of Rieslings as necessarily sweet, there
are many that are dry, the best being from Alsace. These show best with several years of bottle ageing
though they can certainly be drank young.
Roussane:
This is a white wine grape of the northern Rhône Valley used mainly for blending with the white wine
grape Marsanne.
Sake:
Sake is a beverage fermented from rice. This would make it closer to beer than wine. However, sake is
not carbonated, and flavor-wise it is closer to wine than beer, though it remains uniquely different from
wine. Sake is not a distilled beverage and it is between 15% and 17% alcohol. Note that sake has no
sulfites. It is also light and comparatively free of hangover-causing
congeners. Premium sake has
no additives or preservatives. Sake can also be flavored with fruit additives and can have varying degrees
of sweetness.
Sauterns:
This French wine is a blend of mostly Sémillon and Sauvignon Blanc grapes affected by Botrytis cinerea
(also called noble rot, a beneficial mold), which concentrates the wine's sweetness and alcohol.
Sauvignon/Fume Blanc:
This light to medium-bodied wine is high in acidity with grassy and herbaceous flavors and aromas,
sometimes with hints of gooseberry and black currant - when grown in warmer climates the flavors are
more fruity. It is often labeled Fume Blanc in California. New Zealand produces some of the finest Sauvignon
Blancs in a markedly fruity style. This grape is important in California,
New Zealand and Northeastern Italy, but really shines in France's Loire Valley and Bordeaux regions.
In those regions it is heavily used as a blending grape and is responsible for the stand-alone varietals
Sancerre and Pouilly-Fume. Although not as rich and complex as Chardonnay, this is a versatile grape that can
be drank young or aged several years.
Sémillon:
This grape is the foundation of Sauternes and many of the dry whites of Graves and Pessac-Léognan.
It can make a wonderful late-harvest wine, with complex fig, pear, tobacco and honey notes.
As a blending wine it adds body, flavor and texture to Sauvignon Blanc. For a low-acid wine, Semillon
takes to bottle age quite well. It can be made dry or sweet.
Soave:
This is a straw-colored, dry white wine from Italy's Veneto Region.
Sparkling Wine:
Sparkling Wines are made throughout the world following the model of Champagne.
The best ones use the same method which involves a second fermentation occurring in the bottle.
Good sparklers come Italy, Spain, Australia, California, and from other parts of France.
The wines are crisp, lively, and full of apple and yeasty bread scents.
Tokay:
See Pinot Gris
Traminer:
See Gewürztraminer
Trebbiano:
This varietal is known as Trebbiano in Italy and Ugni Blancin France. It is found in almost any basic
white Italian wine and is a sanctioned ingredient of the blend used for Chianti.
In France, it is often called St.-Émilion, and is used for Cognac and Armagnac brandy.
Ugni Blanc:
See Trebbiano
Verdicchio:
Italian white that produces a pale, light-bodied, crisp wine.
Viognier:
Viognier is a very difficult grape to grow. It makes a floral and spicy white wine which is medium
to full-bodied and very fruity with apricot and peach aromas.
White Bordeaux:
Typically made from Semillon, Sauvignon Blanc, and bits of Muscadelle, White Bordeaux can be a
fully dry table wine or a very good dessert wine.
White Burgundy:
White Burgundy wines are almost always produced from the Chardonnay grape and come from two distinct
regions: Chablis (located about 90 miles southwest of Paris) and the Burgundian valley (stretching south
of Dijon all the way to Beaujolais). Like the red Pinot Noirs produced in Burgundy, the best vineyards
tend to be halfway up the hillsides on shy, less-fertile chalky soils. The vineyards are divided into
four classes: simple Bourgogne Blanc; wines labeled by the name of the village (also known as commune);
better vineyards that are designated "premier cru"; and the very greatest vineyards called "grand cru".
The wines from the Chablis region are also Chardonnays, but they tend to be more extreme in style;
bone-dry, crisp flavors with high acidity. These austere wines tend to be an acquired taste.
The seven finest vineyards are labeled as "grand cru"; the next best thirty sites are labeled "premier cru";
and the vast majority of bottlings are simply labeled French Chablis (which has absolutely nothing
in common with non-French wines labeled chablis).
In general, the White Burgundies have a higher natural acidity than Chardonnays grown elsewhere.
This acts as a preservative and French Burgundies tend to age longer and develop more with time than
other Chardonnays. Burgundies will become darker in color with age but pick up nutty components to complement
the tropical fruit and vanilla apparent in Chardonnays worldwide.
Pinks
Pink, blush, and rosé are all names for the same thing - a wine that is light red in color. They tend to be dry to sweet and are made by removing the skins of red grapes early in the fermentation process or by mixing red and white grapes together.
Grenache
Originally from Spain, Grenache is the second most widely grown grape in the world. It is used mainly
for blending and in the making of Rosé and Blush Wines in California. In France it is blended to make
Chateauneuf-du-Pape. It produces a fruity, spicy, medium-bodied wine.
Rosé:
Rosé is a great pink wine. It is rarely complex and is not good for aging. Good rosés are tart and fruity.
They are made from red wine grapes and during fermentation have minimal skin contact so they don't pick
up too much color from the grape skins.
White Zinfandel:
White Zinfandel is a light pink wine made in California from early-picked Zinfandel grapes. The red grapes
are separated from their skins early during crushing and fermentation so that the result is a very light
pink wine. White Zinfandel has far less color, alcohol and fewer flavors than normally fermented
Zinfandels. Early-picked grapes tend to be high in acidity so most White Zinfandels are made in a sweet
style to balance the acidity.
Fortified Wines
These are wines made with the addition of spirits to raise the alcohol content.
Madeira:
Madeira is probably the most indestructible wine in the world. It is named for the island on which its grapes
are grown. Negra Mole, Sercial, Verdelho, Bual, and Malvasia are the major grape varieties. The wine is
slowly heated in a storeroom to over 110ºF and allowed to cool over a period of months. Its styles range
from dry apéritifs of the Sercial grape to rich and sweet ones of Bual and Malvasia grapes.
Port:
Port is a sweet fortified wine made from the grapes growing on the deep valley walls of the Douro River
in Portugal. Port is made from up to about 40 grape varieties, most of which are red.
After a being fermented to about 6% alcohol, the grape must is poured off into larger containers of
spirit which kills the yeast and stops fermentation. The young wine is then moved from the vineyards
to the Port houses in Oporto where it stays in the barrel for a year or two. At that time a "vintage"
can be declared and the Port is bottled with a vintage designation. This Port demands 15 or 20 years
of bottle age. In order to have Port that is enjoyable at time of purchase or shortly thereafter,
there are other "wood-aged" Ports which have spent more time in the cask. These can be young "Ruby" Ports,
aged "Tawny" Ports (which will sometimes average up to 40 years in cask), and "Late Bottled Vintage" Ports.
Sherry:
Sherry is a fortified wine from the area around Jerez, Spain. It is made primarily from the Palomino grape
and is another of the world's great expressions of chalky soil (along with Chablis, Burgundy, and some
Loire wines). Sherry is also one of the great expressions of the blender's art. In the Sherry Bodegas,
fractional blending systems called Soleras, ensure a style of wine uniform from one year to the next.
Sherries run from completely dry, light "finos" to nutty "amontillado" to rich "oloroso." The latter
two are often sweetened and sold as cream sherry or other proprietary brands.
Due to the fortification and the pre-exposure to air, an open bottle of Sherry will last almost indefinitely.
Vermouth:
Vermouth is practically married to Gin, but Vermouth is a fortified wine and not a spirit.
Since Vermouth is flavored with herbs, finer wines are not usually used to make it. Some producers do use
good quality wine as a base. It is made in as many different styles as there are producers.