WineBase Guide to Wine
Grape Varieties
Our varietal index is designed to tell you a little about the most
popular grape varieties. We hope you find it useful.
The grape variety is an important characteristic that determines the flavour and character of a wine. There are hundreds of grape varieties that contribute to a vast array of different wine styles with each variety having its own distinct flavours and characteristics.
Grape varieties can be used exclusively to make a wine, in which case the wine is known as a varietal, or can be used collectively with other varities, when the wine is known as a blend.
Know as the black grape across the winemaking world for making fine red wine worthy of ageing. In Bordeaux, the area with which it is most closely associated, Cabernet as it's generally known is usually blended, chiefly with Merlot and Cabernet Franc. In some countries, it's often partnered with other red grapes. Traditional partners include Shiraz or Cinsaut, but, since the early 1980s, it has increasingly been partnered with classic varieties of Bordeaux like Merlot, Cabernet Franc and more rarely, Malbec and Petit Verdot.
Cabernet Franc
Traditionally an understudy to its close relative, Cabernet Sauvignon, Cabernet Franc now appears more and more on the world stage as a solo performer, often to rousing applause. Slightly earlier ripening than Cabernet Sauvignon, it produces wines a bit less mouth puckering from grape tannin than its cousin and a shade lighter, with a distinctive piquant aroma of spicy pumpkin fritters.
Carignan
This variety is most widely planted in France. A few old low yielding vines and current interest in the varieties, which produce the spicy reds of the Midi and Rhone, have led to closer inspection of this able blending grape.
Cinsaut
Rarely seen on its own, this prolific bearer is a popular constituent of Southern France. It is an early ripener, gives intense colour and flavour and can withstand hot climates. Perhaps its most compelling claim to fame is as parent of South Africa's home grown red grape, Pinotage, together with Pinot Noir.
Gamay
Earthier than its French counterpart which makes the famous Beaujolias, with a distinctive cherry bon-bon and spice aroma, Gamay in the Cape at its best yields light, fragrant, succulent wines for carefree quaffing.
Merlot
Generally softer, more approachable in youth than it's frequent escort, Cabernet Sauvignon. With blackberry and chocolate toned Merlot more frequently appears unaccompanied as a varietal wine, occasionally with world-class results.
Mourvèdre
Home domains of this sun-seeking grape are the Midi and warmer reaches of the Rhone. It has only recently put in an appearance in the Cape, but local Rhone fanatics are enthusiastic that it can produce the rich, generously tannin wines with an improvement on many Southern French blends.
Nebbiolo
This is the red grape of Barolo and Barbaresco from the Piedmont region of Northwest Italy. These varieties are becoming as vogue as those associated with the Rhone. It is noted for its high acidity and tannins with a distinct bouquet of black cherries, liquorice and leather. A first class Barolo will take years to soften but when mature will evolve the vegetal, gamy characteristics for which this Italian classic is famous.
Pinotage
This is South Africa's national grape and is a cross between Pinot Noir and Cinsaut, which is formerly, called Hermitage. This 1920s hybrid, though perhaps not the most obvious of matches, does have some typical qualities like it's intensely individual, robust and especially when oak matured which is very much the trend and as luscious with boiled-sweets and banana overtones.
Pinot Noir
This is the classic red grape of Burgundy and is responsible for some of the world's most expensive and sought after wines. Tastes full of juicy strawberry fruits when young, and when mature gives a complex masterpiece with vegetal and farmyard tones. However, it is a poor traveller and difficult to cultivate in hot climates. Purists will argue that its home is Burgundy and that is where it should remain - but doubtless other world producers will differ.
Shiraz or Syrah
This is the classic red grape of the northern Rhône. It produces intense inky purple coloured wines when young with a distinctly spicy tone. As it matures it turns to deep red with evolving earthy, stewed blackberry and damson flavours. It gives huge extract and tannins and is capable of great ageing. As 'Shiraz' in Australia it presents a more approachable nature, more plummy and elegant when young but still retaining that spicy character and intense colour. It is best suited to hot climates and granite soils, often blended in the New World with Cabernet Sauvignon for added complexity.
Tinta Barocca
The robust, earthy Portuguese Port making grape where it's name means "tinted grape of the gorge", a reference to the famous Port producing Douro Valley, and is no stranger to Cape vineyards. A crew of other traditional Port varieties including the "king" of the Douro, Touriga Nacional, has joined it in recent years. The reason is that local Port producers often encouraged by supportive counterparts in Portugal, are aiming for a style more aligned with the original using the authentic grapes. Also used for some varietal unfortified wines.
This variety, the foundation of the great dry white wines of Burgundy, Champagne and others from some parts of the world continues to hold considerable appeal. Top tier local growers are avoiding the overt oakiness of the past and instead crafting more elegant wines in which barrel flavours like toasted almonds, vanilla, butter on toast and sweet spice, that successfully frame but don't overwhelm the Chardonnay's elegant citrus/tropical fruit flavours. Its diversity of style can perhaps account for some of its worldwide appeal.
Chenin Blanc
The classic white varietal of France's Loire Valley and now grown throughout the world. To enhance the marketability of this vast grape resource, some modern growers are raising the standard of Chenin wine to a new level, producing wines which are livelier, more flavoursome and longer lived than before. Known for its rather unusual 'wet-wool' or 'damp straw' aromas, it tends to be more floral than fruity when young and gives high acidity.
Colombard
This grape with Palomino, Ugni Blanc (Trebbiano), Chenin Blanc and several other varieties, is the mainstay of brandy production in the Cape. Colombard, which is still used to a minor degree in Cognac distilling and at best also yields light, tropical fruity dry and sweetish wines that can make delightful, if not typically bargain priced, alfresco partners. While most are drunk young and frisky, some wineries have proved it can mature with charm. Regularly used in dry white blends.
Gewürztraminer - pronounced gewurzt
This makes spicy, boldly scented whites of character. It is one of the easier varietals to recognise because of its distinct perfumed aroma, likened to rose petals and lychees. Best known in the wines of Alsace where it is designated a 'noble' grape and a permitted variety for the Grand Crus. It produces very aromatic wines with up to 14% alcohol.
Hanepoot
This variety also known as Muscat de Frontignan and Muscat a Petits Grains and is the grape associated with famous Constantia dessert wines of the 18th century. A member of the Muscat family, Muscadel with red and white, today is used chiefly for dessert and fortified wines and for sprucing up blends.
Riesling
Germany's white grape revered the world over. It produces a diversity of wine styles from sweet to dry, from fresh and youthful to mature and mellow. With a complex, subtle, aroma of lemons, limes, roses, and crushed pine needles. Riesling has enormous ageing potential and takes on the character of the various regions in which it is planted. It is a grower's dream in view of its versatility and can flourish from the cool slopes of Germany's Saar region to the warm valleys of California.
Sauvignon Blanc
In general, three somewhat divergent flavour profiles and styles are discernible, and these are Gooseberries/Grass/Nettles, Stone/Flint/Pepper and Vegetal/Asparagus/Capsicum/Red Pepper. Sometimes wooded and is formerly called Fume Blanc. As a dry wine it is best drunk young and fresh.
Sémillon
A thin skinned grape producing wines of high extract and flavour but soft acidity. As a varietal it has fared best in Australia, notably the Hunter Valley, where it produces well-rounded wines with lots of tropical fruits and honeyed tones.
Viognier
This is a relatively obscure vine, being difficult to grow and cultivate and capable of only small yields, This grape owes its reputation to the fine wines it produces in the northern Rhône, namely Condrieu and Château Grillet. It has a distinct orange blossom and apricot aroma together with a golden yellow colour, huge weight of tropical fruits with a broad weighty structure and quite high in alcohol.
Our varietal index is designed to tell you a little about the most popular grape varieties. We hope you found it useful.
The grape variety is an important characteristic that determines the flavour and character of a wine. There are hundreds of grape varieties that contribute to a vast array of different wine styles with each variety having its own distinct flavours and characteristics.
Grape varieties can be used exclusively to make a wine, in which case the wine is known as a varietal, or can be used collectively with other varities, when the wine is known as a blend.
Red Wines
Cabernet SauvignonKnow as the black grape across the winemaking world for making fine red wine worthy of ageing. In Bordeaux, the area with which it is most closely associated, Cabernet as it's generally known is usually blended, chiefly with Merlot and Cabernet Franc. In some countries, it's often partnered with other red grapes. Traditional partners include Shiraz or Cinsaut, but, since the early 1980s, it has increasingly been partnered with classic varieties of Bordeaux like Merlot, Cabernet Franc and more rarely, Malbec and Petit Verdot.
Cabernet Franc
Traditionally an understudy to its close relative, Cabernet Sauvignon, Cabernet Franc now appears more and more on the world stage as a solo performer, often to rousing applause. Slightly earlier ripening than Cabernet Sauvignon, it produces wines a bit less mouth puckering from grape tannin than its cousin and a shade lighter, with a distinctive piquant aroma of spicy pumpkin fritters.
Carignan
This variety is most widely planted in France. A few old low yielding vines and current interest in the varieties, which produce the spicy reds of the Midi and Rhone, have led to closer inspection of this able blending grape.
Cinsaut
Rarely seen on its own, this prolific bearer is a popular constituent of Southern France. It is an early ripener, gives intense colour and flavour and can withstand hot climates. Perhaps its most compelling claim to fame is as parent of South Africa's home grown red grape, Pinotage, together with Pinot Noir.
Gamay
Earthier than its French counterpart which makes the famous Beaujolias, with a distinctive cherry bon-bon and spice aroma, Gamay in the Cape at its best yields light, fragrant, succulent wines for carefree quaffing.
Merlot
Generally softer, more approachable in youth than it's frequent escort, Cabernet Sauvignon. With blackberry and chocolate toned Merlot more frequently appears unaccompanied as a varietal wine, occasionally with world-class results.
Mourvèdre
Home domains of this sun-seeking grape are the Midi and warmer reaches of the Rhone. It has only recently put in an appearance in the Cape, but local Rhone fanatics are enthusiastic that it can produce the rich, generously tannin wines with an improvement on many Southern French blends.
Nebbiolo
This is the red grape of Barolo and Barbaresco from the Piedmont region of Northwest Italy. These varieties are becoming as vogue as those associated with the Rhone. It is noted for its high acidity and tannins with a distinct bouquet of black cherries, liquorice and leather. A first class Barolo will take years to soften but when mature will evolve the vegetal, gamy characteristics for which this Italian classic is famous.
Pinotage
This is South Africa's national grape and is a cross between Pinot Noir and Cinsaut, which is formerly, called Hermitage. This 1920s hybrid, though perhaps not the most obvious of matches, does have some typical qualities like it's intensely individual, robust and especially when oak matured which is very much the trend and as luscious with boiled-sweets and banana overtones.
Pinot Noir
This is the classic red grape of Burgundy and is responsible for some of the world's most expensive and sought after wines. Tastes full of juicy strawberry fruits when young, and when mature gives a complex masterpiece with vegetal and farmyard tones. However, it is a poor traveller and difficult to cultivate in hot climates. Purists will argue that its home is Burgundy and that is where it should remain - but doubtless other world producers will differ.
Shiraz or Syrah
This is the classic red grape of the northern Rhône. It produces intense inky purple coloured wines when young with a distinctly spicy tone. As it matures it turns to deep red with evolving earthy, stewed blackberry and damson flavours. It gives huge extract and tannins and is capable of great ageing. As 'Shiraz' in Australia it presents a more approachable nature, more plummy and elegant when young but still retaining that spicy character and intense colour. It is best suited to hot climates and granite soils, often blended in the New World with Cabernet Sauvignon for added complexity.
Tinta Barocca
The robust, earthy Portuguese Port making grape where it's name means "tinted grape of the gorge", a reference to the famous Port producing Douro Valley, and is no stranger to Cape vineyards. A crew of other traditional Port varieties including the "king" of the Douro, Touriga Nacional, has joined it in recent years. The reason is that local Port producers often encouraged by supportive counterparts in Portugal, are aiming for a style more aligned with the original using the authentic grapes. Also used for some varietal unfortified wines.
White Wines
ChardonnayThis variety, the foundation of the great dry white wines of Burgundy, Champagne and others from some parts of the world continues to hold considerable appeal. Top tier local growers are avoiding the overt oakiness of the past and instead crafting more elegant wines in which barrel flavours like toasted almonds, vanilla, butter on toast and sweet spice, that successfully frame but don't overwhelm the Chardonnay's elegant citrus/tropical fruit flavours. Its diversity of style can perhaps account for some of its worldwide appeal.
Chenin Blanc
The classic white varietal of France's Loire Valley and now grown throughout the world. To enhance the marketability of this vast grape resource, some modern growers are raising the standard of Chenin wine to a new level, producing wines which are livelier, more flavoursome and longer lived than before. Known for its rather unusual 'wet-wool' or 'damp straw' aromas, it tends to be more floral than fruity when young and gives high acidity.
Colombard
This grape with Palomino, Ugni Blanc (Trebbiano), Chenin Blanc and several other varieties, is the mainstay of brandy production in the Cape. Colombard, which is still used to a minor degree in Cognac distilling and at best also yields light, tropical fruity dry and sweetish wines that can make delightful, if not typically bargain priced, alfresco partners. While most are drunk young and frisky, some wineries have proved it can mature with charm. Regularly used in dry white blends.
Gewürztraminer - pronounced gewurzt
This makes spicy, boldly scented whites of character. It is one of the easier varietals to recognise because of its distinct perfumed aroma, likened to rose petals and lychees. Best known in the wines of Alsace where it is designated a 'noble' grape and a permitted variety for the Grand Crus. It produces very aromatic wines with up to 14% alcohol.
Hanepoot
This variety also known as Muscat de Frontignan and Muscat a Petits Grains and is the grape associated with famous Constantia dessert wines of the 18th century. A member of the Muscat family, Muscadel with red and white, today is used chiefly for dessert and fortified wines and for sprucing up blends.
Riesling
Germany's white grape revered the world over. It produces a diversity of wine styles from sweet to dry, from fresh and youthful to mature and mellow. With a complex, subtle, aroma of lemons, limes, roses, and crushed pine needles. Riesling has enormous ageing potential and takes on the character of the various regions in which it is planted. It is a grower's dream in view of its versatility and can flourish from the cool slopes of Germany's Saar region to the warm valleys of California.
Sauvignon Blanc
In general, three somewhat divergent flavour profiles and styles are discernible, and these are Gooseberries/Grass/Nettles, Stone/Flint/Pepper and Vegetal/Asparagus/Capsicum/Red Pepper. Sometimes wooded and is formerly called Fume Blanc. As a dry wine it is best drunk young and fresh.
Sémillon
A thin skinned grape producing wines of high extract and flavour but soft acidity. As a varietal it has fared best in Australia, notably the Hunter Valley, where it produces well-rounded wines with lots of tropical fruits and honeyed tones.
Viognier
This is a relatively obscure vine, being difficult to grow and cultivate and capable of only small yields, This grape owes its reputation to the fine wines it produces in the northern Rhône, namely Condrieu and Château Grillet. It has a distinct orange blossom and apricot aroma together with a golden yellow colour, huge weight of tropical fruits with a broad weighty structure and quite high in alcohol.
Our varietal index is designed to tell you a little about the most popular grape varieties. We hope you found it useful.
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