GRAPE VARIETIES

In the past two decades a radical change has come about in all except the most long-established wine

Countries: the names of a handful of grape varieties have become the ready-reference to wine. In

Senior wine countries, above all France and Italy, more complex traditions prevail. All wine of old

Prestige is known by its origin, more or less narrowly defined – not just by the particular fruit juice

That fermented. For the present the two notions are in rivalry. Eventually the primacy of place over

Fruit will become obvious, at least for wines of quality. But for now, for most people, grape tastes are the easy reference point – despite the fact that they are often confused by the added taste of oak. If

Grape flavours were really all that mattered; this would be a very short book. But of course they do

Matter and knowledge of them both guides you to flavours you enjoy and helps comparisons between regions. Hence the originally Californian term “varietal wine”, meaning, in principle, made from one grape variety. At least seven varieties – Cabernet Sauvignon, Pinot Noir, Riesling,

Sauvignon Blanc, Chardonnay, Gewurztraminer and Muscat – taste and smell distinct and memorable enough to form international wine categories. To these add Merlot, Malbec, Syrah, Sémillon, Chenin

Blanc, Pinots Blanc and Gris, Sylvaner, Viognier, Nebbiolo, Sangiovese, Tempranillo. The following are the best and/or most popular wine grapes.