A bit of vine info
Below are some interesting facts about the main grape varieties.
Hopefully, a little background information will help you track down a new favourite.
Produces wines in various styles depending on where it is grown. Cooler climates result in light to medium bodied wines with green fruit and citrus aromas. Warmer climates result in medium to full bodied wines with stone fruit and tropical fruit flavours. Typically, this is unoaked. Chardonnay is the grape used in white Burgundy, e.g. Chablis which is also well known for being grown in Australia and California. It can be used in the making of Champagne, typically blended with Pinot Noir.
Produces dry wines with pronounced aromas and refreshing high acidity. Better in cooler climates. Medium bodied, aromas of green fruit, citrus, herbaceous notes. Typically, this is unoaked. Popular regions are New Zealand and Sancerre, France.
Typically used to produce Gavi wines. Light, crisp and refreshing. Look out for ‘Gavi di Gavi’. Medium bodied, aromas of lime and greengage. Produced in Piemonte, Northern Italy.
Produces light bodied, dry wines with high acidity. Flavours of green fruit and citrus. Typically, this is unoaked. Associated with Italy but grown widely.
Produces wines ranging from dry to sweet with high acidity. Light to medium bodied. Aromas of green fruits, citrus, stone fruits. Typically, this is unoaked. Germany produces wines ranging from dry to sweet, France and Australia produce dry wines.
Widely planted and better in warmer climates. Medium to full bodied wines. Dry wines with high levels of tannins and acidity. Aromas and flavours of black fruits and herbaceous notes. Often matured in oak adding cedar and vanilla. Often blended, e.g. Merlot to soften or Shiraz to add spice.
Generally dry and medium to full bodied. Medium acidity and tannins. Flavours of red fruits, black fruits. Often matured in oak adding vanilla. Chile/California produce soft fruity wines. Blended with Cabernet Sauvignon famously in Bordeaux.
Generally dry and light bodied, cooler climates. Low tannins but high acidity, flavours of red fruit. Often matured in oak adding vanilla and cloves. Widely used in New Zealand and the only grape in red Burgundy, France. Not usually blended.
Dry wines, medium to full bodied. High tannins and medium acidity. Flavours of black fruit and spice. Matured in oak. France produces medium bodied wines that have black fruit and peppery aromas. Australia produces full bodied wines with jammy black fruit and liquorice flavours.
Full bodied. Medium tannins and acidity. Typically aged in oak. Fruit, cherry and plum flavours. Primary grape for Rioja wines and often blended.
Tart, light to medium bodied, dry. High tannins and acidity. Deeply savoury. Typically, the grape used in Chianti.
Northern Italy. Bold flavours. Light coloured, high tannins. Flavours of cherry and rich plum. Barolo, Barbaresco.
Soft fruity and juicy. Full bodied. Flavours of raspberry, mulberry. Aged in oak. Look for South West France and Argentina, especially Mendoza.
Vibrant and zesty. Consume when young. Strawberry, ripe cherry. See Beaujolais.