VARIETALS & STYLES


White Varietals


 

  •          CHARDONNAY

This is probably the most famous white varietal. It produces generally medium-full body wines, with rich and intense fruit flavors of apple, pear, peach, pineapple, lemon and grapefruit, along with spice, butter, butterscotch and hazelnut flavors.

When matured and aged in oakbarrels it may pick up vanilla and toasty aromas.

 

  •         GARGANEGA

This grape gives a dry well structured light bodied wine. Delicate, with notes of flowers, pineapple and almond. This varieal is the base of the well-known wine “Soave” from Veneto, and grows only in Italy. 

 

  •         GEWÜRZTRAMINER

 Aromatic full-body white wine, the gewürztraminer wine is colored from light to dark golden yellow with a copper tone, depending upon the fruit ripeness and is noted for its floral fragrance of rose petal, gardenia and honeysuckle and its spicy flavours. The main producing areas are in France (Alsace), United States, Germany and New Zealand. 

 

  •          PINOT BLANC/ PINOT BIANCO

 This grape produces medium body dry and pleasant white wines. When well made, it generally produces fresh wines with apple, citrus and spice notes. It is intense, concentrated and complex. The main producing areas are in France (Alsace), California, Italy, where the grape is known as pinot bianco, Germany and Austria.

  

  •          PINOT GRIS/ PINOT GRIGIO

It produces medium bodied wines with aromas of citrus, flowers and smoke. Main growing region are France (Alsace) where it produces a powerful semi-dry wine, Italy (Veneto) where it takes the name of Pinot Grigio and is dry, Usa (Oregon) and New Zealand.

 

  •          RIESLING

This varietal can create wine very different depending on the growing location. It has a great aging capacity; giving medium body wines. It is a very odorant wine with mineral and floral notes as woodruff and rose petal. Riesling is originally from Germany where it best displays its wealth. The Alsacian (France) climate is also well suited to Riesling where it creates an exceptional thin dry wine. Great Riesling is also grown and appreciated in   region in New-Zealand and Australia.

  

  •          SAUVIGNON BLANC

Originally from the Loire valley, Sauvignon Blanc generally produces dry and light bodied wines which have aromas of citrus tropical fruits and grass. It is mainly grown in France where it produces the finest wines from the Loire Valley (Sancerre, Pouilly-Fumé) and Bordeaux; South Africa, New Zealand (Marlborough) and in the Usa (California) where it is often known as Fumé.

  

  •          SEMILLON

Semillon produces two types of wine either sweet or dry. In the Bordeaux (France), winemakers use on Semillon grapes the noble rot Botrytis Cinerea which concentrates the sugars and flavors. It will give a sweet and full-bodied wine perfect for desserts such as Sauternes or Barsac. However, when it is grown in the Hunter Valley (Australia), Chile or South Africa where it will produce a dry and medium body wine.

 

  •           VIOGNIER

The white varietal Viognier is originally from the Rhône Valley in France where it grows in the town of Condrieu. Now, it is extensively planted in California and Australia where it gives medium to full-bodied wines.
Viognier is well-known for its floral, spicy, peach and stone fruits aromas.

  

  •           PROSECCO

This varietal is primarily grown in the Veneto region in the Valdobbiadene and Conegliano area, both north of Venice. Prosecco grapes ripen later than most other grapes. Prosecco grapes are used to make two types of sparkling wine: spumante, a dry sparkling wine, or frizzante wines, which are semi-sparkling.

 

  •           CHENIN BLANC

Originally from the Loire Valley (France) Chenin Blanc produces light bodied and crispy wines which has aromas of apple, pineapple and floral honeysuckle. Mainly grown in France it is also very present in South Africa which is the second largest producer and can be found in Usa and even in India.

  

  •           CORTESE

An Italian grape revered in the northern parts of the country. The best example come from the DOCG of Gavi in the region of Piemonte. Cortese di Gavis are light, crisp and have pleasant aromas of almonds, citrus fruits and grass.

 

  •           FURMINT

 The name Furmint derives from”froment”, a French word for wheat, given the wheat-gold color of its wine. Furmint is most probably coming from Hungary and grows principally in Austria, Hungary, the Czech Republic, and other countries in Central and Eastern Europe. It is best known for sweet dessert wines such as Hungarian Tokaji Aszú.

 

  •           HARSLEVELÜ

Hárslevelü is a white grape variety most widely grown in Hungary and used to produce varietal wines and Tokaji. It is also known as Lindenblättrige (Germany) and Lipovina (Hungary). It is blended with Furmint to make the famous sweet wines of Hungary.

 

  •           MELON DE BOURGOGNE

The Melon de Bourgogne is originated from Burgundy (“Bourgogne” in French). It grows now almost exclusively in the Loire Valley (France) and produces a dry crispy wine called Muscadet.

 

  •           UGNI BLANC/TREBBIANO

Ugni Blanc is present in numerous regions of southern France. This vine is the base for numerous dry white wines. It produces light, fresh white wines with more lively acidity than Chardonnay. The variety is present in most dry Italian whites. It has aromas of flowers and tropical fruits and is used to produce Cognac.



Red Varietals


 

  •            BARBERA

It is an ancient varietal coming from the Piedmond region. It can exhibit attractive ripe aromas of red fruits that can be enhanced by vanilla, smoky or toasty notes added by barrel aging. Besides Italy, Barbera can also be found in California.

            

  •            CABERNET FRANC 

Considered as Cabernet Sauvignon ancestor, Cabernet Franc grapes are lighter in both: color and tannins. Spicy in aroma and often reminiscent of plums and violets, it is often used as a secondary or tertiary element to blend red wines. Cabernet Franc is well spread in France (Bordeaux), northern Italy, Washington State and in New Zealand.

 

  •            CABERNET SAUVIGNON 

Most popular red varietal in the world, it produces distinctive full bodied wines that are very tannic and have a long aging potential. Its typical aromas are the dark cherry, black currant, cedar wood and tobacco. Under an intense winemaking and barrel maturation, the Cabernet Sauvignon can reach remarkable quality and be particularly surprising. In certain region, the Cabernet is blended with Merlot and Cabernet Franc. The main producing areas are France (Bordeaux), Italy, Usa (California), Chile, Argentina and Australia.


  •            CORVINA 

Corvina wines display medium body, with high acidity, medium tannins and red berry and spicy flavors. It is much more typical for Corvina to be blended to make other wines such as Bardolino, Valpolicella and Amarone, among others. This varietal grows only in the Veneto region of north-east Italy.

 

  •            DOLCETTO 

This varietal produces medium-bodied wines, soft in tannins. Dolcetto’s aromas and flavors include ripe blackberries, plums and strong black-fruit flavours. Dolcetto is found in the Piedmont region of northern Italy, and its name means "little sweet thing" and refers to the sweetness of the ripe grape

 

  •            GRENACHE 

It produces full bodied and fruity wines often blended, full in flavours with spicy overtones. . Originally from the province of Aragon in northern Spain it is widely planted in south of France as well as in Australia and in California.

 

  •            GAMAY

This varietal produces light bodied wines with more tang than tannin. It has cherry, strawberry, violet and rose petal flavors. Gamay is the primary red varietal of France's Beaujolais region, and is less significant, in the Loire or Rhône Valley.

 

  •            MALBEC 

It can bring very deep color, ample tannin and a particular plum-like flavor. Malbec truly comes into its own in Argentina where it is the major red varietal planted. It produces wines that has similar flavors to those made in France but with softer, more like a new world merlot.

 

  •            MERLOT

Can be used either as a single varietal or be blended especially with Cabernet Sauvignon and Cabernet France. It produces wines lower in tannins which have ripe red or blue berries aromas and are slightly peppery. Merlot is mainly grown in France (Bordeaux), Italy, (Tuscany), Usa and Chile.

 

  •            NEBBIOLO

It is an Italian grape variety primarily associated to the northern region of Piedmond, where it produces the famous Barolo and Barbaresco. Generally Nebbiolo wines are full bodied and highly tannic and have aromas of ripe cherries, violet and black liquorice.

 

  •            PINOT NOIR

This varietal produces generally light to medium bodied wines. It has low tannins and aromas of red fruits especially cherry and strawberry. The Pinot Noir expresses its full potential in France (Burgundy & Champagne) as well as in New-Zealand and in the United-States (Oregon). Beside the Champagne blend, Pinot Noir is not blended with other grapes.

 

  •            SANGIOVESE 

It is the most produced red varietal in Italy, slightly acidic it generally produces medium bodied wines which have aromas of red and blue fruits as well as roses. Very famous for producing Tuscan wines especially Chianti and Brunello di Montalcino, Sangiovese can also be found in the Napa Valley.

 

  •            SYRAH/ SHIRAZ 

The Shiraz expresses very different tastes and produces full rich wines of intense colour and flavour of red fruits with pepper and spices. The Syrah is originally from the south of France where it is mostly used for blending. It grows also well under warm climate especially in Australia where it is called Shiraz and is producing some of the most famous Australian reds.

 

  •            TEMPRANILLO 

Tempranillo is originally from Spain where it produces full bodied wines especially in the Rioja area. Its aromas and flavours often combine elements of berryish fruit, herbaceousness, and leather.

 

  •            ZINFANDEL 

It can make solid red wines with good fruit and structure. It has forward fruit flavours from red and black fruits and spicy overtones. Originally from Croatia, Zinfandel grape thrives in California where it best expresses its full capacity. Zinfandel grapes can also be blended with Muscat or Riesling to produce White Zinfandel (Pale Pink).

 

  •            CARMENERE 

The Carmenère grape is a wine grape variety originally planted in the Médoc region of Bordeaux (France), where it was used to produce deep red wines and occasionally used for blending purposes in the same manner as Petit Verdot. Today Carmenere is mainly found in Chile where it produces medium-full bodied wines which have aromas of red fruits and spices.

 

  •            TOURIGA NACIONAL

Touriga Nacional is coming from Portugal. It is largely produced in the Douro Valley. It provides structure and body to wine, with high tannins and concentrated flavors of black fruit.

 

  •            PINOTAGE

Pinotage is a native South African variety which was bred there in 1925 as a cross between Pinot noir and Cinsaut. It typically produces deep red varietal wines with smoky, bramble and earthy flavors, sometimes with notes of red berries and tropical fruits.