MERLOT

MAJOR REGION GROWN
Merlot best results are achieved in the French region of Bordeaux (especially at Pomerol and Saint Emilion). It is now used all over the world as its pure varietal form especially In Northern Italie, Southern Europe, California and Washington State.

TERROIR/ AGING METHOD
Merlot is an highly productive grape, able to mature in regions that are cooler than those required for Cabernet Sauvignon. But it is more susceptible to fungus and mold diseases and it sets and ripens unevenly, which makes it difficult to grow.

AGING POTENTIAL
4 to 8 years

USUALLY BLENDED WITH:
Merlot is often blended with Cabernet Sauvignon in order to soften the blend, as Cabernet can give it backbone, color and tannic strength. It is suitable for varietal wines and for blending with stronger, more tannic grapes.

GRAPPE AROMA
Plumy, fruitcake like, generous..

COLOR
medium

ACIDITY
moderate

TANNIN
low

ALCOHOL
high

BODY
Full Body

TOP WINES
Chateau petrus (Pomerol)

FOOD MATCHING
charbroiled meat

CABERNET SAUVIGNON

ALSO KNOWN AS:
Petit cabernet, Sauvignon rouge, and vidure.

MAJOR REGION GROWN
Cabernet Sauvignon is found almost everywhere in the world. Bordeaux has used the grape since the 18th century, always blending it with Cabernet Franc, and Merlot. In California, Napa Valley is producing a high-quality Cabernets and Cabernet blends..

TERROIR/ AGING METHOD
It needs warm growing conditions in order to achieve maturity. In cooler areas, it has a pronounced vegetal and tar flavors. It Should spends 15 to 30 months in barrels,that impart a woody, toasty cedar to the wine, allows a slow oxidizing and softens the tannins.

AGING POTENTIAL
5 to 10 years in order to achieve peak flavor.

USUALLY BLENDED WITH:
Bordeaux, since the 18th century, is blending it with Cabernet Franc and Merlot.In Tuscany, It mixes with Sangiovese, Syrah in Australia and Provence, and Merlot and Cabernet Franc in South Africa.

GRAPPE AROMA
Great intensity and depth of flavor: currant, plum, black cherry and spice.

COLOR
Dark purple-ruby

ACIDITY
Firm acidity

TANNIN
firm/ High

BODY
Full body

PINOT NOIR

ALSO KNOWN AS:
Spatburgunder in Germany.

MAJOR REGION GROWN
It is used in Germany , Alsace, Austria, Northeast Italy, Eastern Europe. It is the major grape in the burgundy region of France and for California's sparkling wine . Oregon , Cameros, south of Napa valley and New Zealand appears to be upcoming growing area with the right conditions for Pinot Noir.

TERROIR/ AGING METHOD
Pinot Noir is a difficult grapes to grow: If it receives too little heat in the growing season, its wines are thin and pale. If the growing season is too warm, the wines have an overripe, cooked flavor. It also needs warm days and cool nights.

AGING POTENTIAL
3 to 12 years depending on the quality.

GRAPPE AROMA
Strong cherry and strawberry aromas and flavors

ACIDITY
High acidity

TANNIN
Low tannin

FOOD MATCHING
Grilled seafood, Chanterelle mushroom

BARBERA

MAJOR REGION GROWN:
It is the most cultivated grape variety after Sangiovese in Italy…It isd also used in California and Argentina as a blended agent.

TERROIR/ AGING METHOD
Very successful in Italy's Piedmont region.

USUALLY BLENDED WITH:
Barbera is primary use around the world as a blending agent to increased acidity to the final wine.

GRAPPE AROMA
Light, Fresh, Fruity to powerful.

COLOR
deep ruby color

ACIDITY
High acidity

TANNIN
Low tannin

ALCOHOL
High

BODY
Medium to full body

TOP WINES
Barbera d'Asti, Barbera di Monferato (piedmont)

FOOD MATCHING
full flavored foods with tomato sauces involved.

CABERNET FRANC

ALSO KNOWN AS:
Also called Boucher or Breton in France, Cabernet frank or Bordo in Italy

MAJOR REGION GROWN
is used in France primarily for blending in Bordeaux . It is also used in the France’s Loire Valley to make a wine call Chinon.. It is also established in northeast Italy. In California,it has been used for more than 30 years.Argentina, Long Island, Washington state and New Zealand are also picking it up.

USUALLY BLENDED WITH:
Its wines are lighter and fruitier than Cabernet Sauvignon . It is usually used as a minor (10%-15%) component in a blend with other varieties to add acid and aroma.

GRAPPE AROMA
Strong smell of berry fruits. Herbaceous, earthy style of wine.

COLOR
Light

ACIDITY
High

TANNIN
Medium

ALCOHOL
Medium

BODY
light to medium body wine

TOP WINES
Chateau Blanc, where it is used as the main grape.

CARIGNAN

ALSO KNOWN AS:
Carignane, Carignano, Cirnano, Carinena, Mazuelo and Monestel.

MAJOR REGION GROWN:
Carignane is widely grown in many of the countries that border the Mediterranean Sea including France where it is the most widely planted, Italy, Spain, and Algeria. It has found a home in every other wine producing country, especially in California, Chile, Argentina, and Mexico

TERROIR/ AGING METHOD:
Grows well in a 'Mediterranean' climate

USUALLY BLENDED WITH:
Its intensive tanning, and strong coloration makes it is very popular as a blending agent in the vast quantities of local table wines that are consumed around the world.

COLOR:
Deep violet and purple colored

TANNIN:
Strong tannin structure

ALCOHOL:
High levels of alcohol content

 

 

GRENACHE

ALSO KNOWN AS:
Also called Garnacha Tinta in spain

MAJOR REGION GROWN:
In France it widely implemented in the Rhone Valley and in Languedoc-Roussillon in making red and rose (Tavel and Lirac). It is also used in the region of Rioja and Piorato in Spain and in California almost exclusively as a blending grape for rose wines.

TERROIR/ AGING METHOD:
Grenache resists heat and tolerates limited rainfall. Thrives well in the hot climate vineyards of Spain and Southern France.

AGING POTENTIAL:
Oxidizes easily

GRAPPE AROMA:
Fruity, full in flavor, predominently strawberry, and overtones of spices.

COLOR:
Light in color

ACIDITY:
Low Acidity

TANNIN:
Low Tannin

ALCOHOL:
High

BODY:
Medium Body

TOP WINES:
Part of the Châteauneuf-du-Pape and Rioja

GAMAY:

MAJOR REGION GROWN:
Beaujolais makes its famous reds exclusively from one of the many Gamays available, the Gamay Noir.The Swiss grow it widely, for blending with Pinot Noir.
California, grows a variety called Gamay Beaujolais, a high-yield clone of Pinot Noir that makes excellent wines in most places where it is implemented.

TERROIR/ AGING METHOD:
It allows a small margin for error or it will end up too thin, light or acidic. Flourishes best on the granite hills of Burgundy, where the best Beaujolais Villages is produced.

AGING POTENTIAL:
Within 2 years of bottling.

USUALLY BLENDED WITH:
It is sometime blended with Pinot noir, but most of the time, None. It is used alone as a varietal

GRAPPE AROMA:
Fresh Red Fruit Macer. Banana, Boiled weet.

COLOR:
Light Color

ACIDITY:
High

TANNIN:
Low

ALCOHOL:
Low

BODY:
Light/ Medium

TOP WINES:
Moulin a Vent

FOOD MATCHING:
Char grilled scampi.

DOLCETTO:

MAJOR REGION GROWN:
With Barbara and Nebbiolo, Dolcetto is the third grape variety of piedmont in Northern Italy.There are also limited plantings of Dolcetto in California and most world wine regions, mostly for experimental purposes

TERROIR/ AGING METHOD:
It deserve particular attention because of its high tannin content and tendency to deposit big amount of sediment while in the cellar.

AGING POTENTIAL:
Within about 3 years

USUALLY BLENDED WITH:
Dolcetto is used as a safety net for producers of Nebbiolo and Barbera wines, which take much longer to age

COLOR:
Dark-ruby colored

MALBEC:

MAJOR REGION GROWN:
Argentina is the only place where high qualities wines are make out of Malbec. In the United States, Malbec is sometime used as a blending grape. It is also one of the six variety approved for making Bordeaux wines. It is also grown in Chile, Bersil, Portugual and Switzerland..

TERROIR/ AGING METHOD:
Malbec is a thin-skinned grape that needs more sun and heat than Cabernet Sauvignon and Merlot to mature. At its best in Argentina in the well irrigated sandy soils and warm climate of Trapiche .

GRAPPE AROMA:
Rustic Aroma. Juicy, fruity and plummy flavours.

COLOR:
Dark Color

TANNIN:
High

ALCOHOL:
Medium

BODY:
Full Body

MOURVEDRE:

ALSO KNOWN AS:
Also known as Beni Carlo, Catalan, Espar, Matari and Negron.

MAJOR REGION GROWN:
It's popular across the south of France, especially in Provence and Côtes-du-Rhone. It also grows in the Spanish coast of the Mediterranean sea and is starting to be used as by a few wineries in the United States, Algeria, and Australia..

TERROIR/ AGING METHOD:
Mourverde is a late ripening red grape variety that can grow almost in every soil as long as the weather is worm and the soil is well drained.

AGING POTENTIAL:
up to 10 years when stored properly.

GRAPPE AROMA:
Gamey, animal note, intense fruit, cherry, and blackberries

COLOR:
Dark , deeply Colored

TANNIN:
Medium tannin

ALCOHOL:
High

BODY:
Rich, full body

TOP WINES:
Chateauneuf du pape

NEBBIOLO:

MAJOR REGION GROWN:
A symbol of Italian viticulture, Nebbiolois known for its succes in Piedmont.Some grown in California, Argentina, Uruguay and Australia.

TERROIR/ AGING METHOD:
In Piedmont, usually grown on south facing hillsides.

AGING POTENTIAL:
Its thick skin produce wine that can mature for decade.

USUALLY BLENDED WITH:
Mainly used for blending in southern Rhône wines.

GRAPPE AROMA:
Black cherrie, Liquorice, chocolate and leather

COLOR:
Medium

ACIDITY:
High

TANNIN:
High

ALCOHOL:
High

BODY:
Full Body

TOP WINES:
Barolo and Barberesco

SANGIOVESE:

MAJOR REGION GROWN:
Sangiovese is the most important varietal in central Italy, and it is the basis for Chiante, Brunello and countless others. Also found in California, Australia and Argentina.

TERROIR/ AGING METHOD:
Best grown in the rolling hills of Tuscany. It is the major constituent of Chianti. Best results on home territory but interesting examples emerging from California, Australia and Argentina.

AGING POTENTIAL:
Very suitable for aging

USUALLY BLENDED WITH:
Blended with Cabernet Sauvignon to make the'Super Tuscan' blends, where it give a smoother texture and an higher tannins to the wine. In california, it is aldo blended with Merlot, Cabernet sauvignon and Zinfandel.

GRAPPE AROMA:
Red fruit

COLOR:
ruby-colored

ACIDITY:
High

TANNIN:
High

ALCOHOL:
Moderate

BODY:
Medium-to full-bodied

TOP WINES:
Brunello Di Montalcino

FOOD MATCHING:
Boletus Mushroom

TEMPRANILLO:

ALSO KNOWN AS:
Tinta Roriz in Portugual and Cencibel, Tinto del Pais, Tinto Fino, Ull de Llebre and Ojo in Spain according to the region

MAJOR REGION GROWN:
Tempranillo is Spain’s quintessential, indigenous “Noble Grape”. It’s most famous expression is in the wines of La Rioja. It is also the dominant grape in the red wines from in Ribera del Duero, the second most important wine region in Spain. It is also grown along the Douro River in where he is used to make Porto wine.

USUALLY BLENDED WITH:
In La Rioje region, it is mostly blended with Garnacha Tinta, Mazuelo and Graciano

GRAPPE AROMA:
Finesse and complexity, tobacco leaves to spice/ leather.

COLOR:
Dark Color

ACIDITY:
Low Acidity

TANNIN:
High Tannin

ALCOHOL:
Moderate

BODY:
Full Body

TOP WINES:
Ribera Del Duero

ZINFANDEL:

ALSO KNOWN AS:
Primitivo (in Italy) and Plavac Mali (in Croatia).

MAJOR REGION GROWN:
Zinfandel is majoritaly beeing grown in California. Also produced in Italy and Croatia.

GRAPPE AROMA:
Raspberry flavour, intense spicy fruitiness.

COLOR:
Vibrant Color

FOOD MATCHING:
Charbroiled meat

SYRAH:

ALSO KNOWN AS:
Shiraz (in Australia)

MAJOR REGION GROWN:
The use of Syrah is now very important to the best wines of the French Rhone Valley. In Australia, Shiraz has found a real home. The Shiraz grape is the most widely planted red grape variety in Australia where it is sometimes blended with Cabernet Sauvignon or occasionally with Mourvedre.Increasingly use in California, Algeria and South Africa.

TERROIR/ AGING METHOD:
Grows well in a range of climates and copes well with warmth.In warmer climates like Australia, the grape produces wines that are sweeter and riper tasting. In cooler climates like the Rhone valley of France, it often has more pepper and spice aromas and flavors

AGING POTENTIAL:
Most are produced for consumption within a year after release (2rd year from harvest). On the other hand, there are Syrah/Shiraz examples of very long lived wines such as Hermitage in France and Penfold's Grange in Australia.

USUALLY BLENDED WITH:
In the Rhone Valley of France, It is often blended with Grenache and is an essential grape in the production of Chateauneuf du Pape. In Australia, it is blended with Cabernet Sauvignon or occasionally with Mourvedre.

COLOR:
Deep Colored wine

BODY:
Full body

CHARDONNAY

ALSO KNOWN AS:
Aubaine, Beaunois and Melon Blanc.Probably the world's favourite white grape variety.

MAJOR REGION GROWN:
Chardonnay is produced in almost all the wine regions in the world. Its original fame comes from Burgundy and the Champagne regions of France.
It is also reallty good coming out of California's Anderson Valley, Carneros, Monterey, Russian River, Santa Barbara and Santa Maria

TERROIR, VITICULTURE:
It is versatile in adapting to varying climates.

VINIFICATION:
When aged in oak barrels, it may pick up vanilla overtones in its aromas and flavor. It also aged well in bottle, and develops less acidity than a Sauvignon blanc.Some producers put their Chardonnay (or some of it) through malolactic fermentation, which reduces crispness and brings out a rich, buttery taste.

USUALLY BLENDED WITH:
Blended with Pinot Noir and Pinot Meunier to produce Champagne

GRAPPE FLAVOR:
At its best, Chardonnay offers bold, ripe, rich and intense fruit flavors.

COLOR:
Medium

ACIDITY:
Moderate

ALCOHOL:
High

BODY:
Full Bodied

TOP WINES:
Le Montrachet

FOOD MATCHING:
Poltry with a cream sauce and walnuts.

CHENIN BLANC

ALSO KNOWN AS:
Pineau de la Loire and Blanc d'Anjou Steen in South Africa

MAJOR REGION GROWN:
Chenin Blanc's home is the Loire Valley in France.
It is South Africa's most-planted grape, where, like in California, it is mainly used as a blending grape for generic table wines. Other regions include Argentina, Mexico, New Zealand and Australia.

TERROIR, VITICULTURE:
It use to have problem ripening in the Loire Valley. The recent warm summers and improved viticultural techniques have led to better yields.

VINIFICATION:
It may be fermented dry or have some sweetness depending on style.Chenin blanc is sometime affected by ''Noble Rot,'' and used for making dessert style wines

AGING POTENTIAL:
It aged very well

GRAPPE FLAVOR:
Possesses extraordinary flavour, with contrasts of honey, guava, quince with hints of light floral fruitiness.

COLOR:
light color

ACIDITY:
High acidity

ALCOHOL:
High alcohol

BODY:
Medium Body

TOP WINES:
Quartz de Baume

REISLING

ALSO KNOWN AS:
Rhine Riesling, Johannisberg rieslign

MAJOR REGION GROWN:
It is planted very widely in northern Europe as it does best in cool climates. It is very good in France, Alsace, and in Germany where it is made in a dry style, full-bodied,wine.It is also widely grown in in Austria. Riesling is found in California, Oregon, Washington, New York's Finger Lakes region, Australia, New Zealand, South Africa, South America and Canada where it comes out as a dry or just off-dry characterized by high acidity and distinctive floral flavor.

TERROIR, VITICULTURE:
France's Alsace climate—in the rain shadow of the Vosges Mountains, with long, sunny, dry summers—is ideal terroir for Riesling. The slopes of North West Germany,above the Mosel river, also provide excellent terroir.

VINIFICATION:
Some of the finest sweet wines in the world are made from Riesling that has been affected by Botrytis Cinerea. This mold attacks the skin of the grape and concentrates the sugars in the grape by allowing the water to evaporate. This happens in Moselle and Rhone river valleys, Germany and in Alsace.

USUALLY BLENDED WITH:
Occasionally used in blending, but the vast majority of Riesling is used as a varietal.

GRAPPE FLAVOR:
Reisling can produce powerful wines of superb quality and elegance. Flavour hints include green apple, lime, apricot and honeysuckle

ACIDITY:
High

ALCOHOL:
Low

BODY:
Light body

TOP WINES:
Mosel-Saar-Ruwer, Pfalz, Rheinhessen and Rheingau wines.

FOOD MATCHING:
Superb with fish, shellfish, seafood and, of course, choucroute ("Sauerkraut"). Particularity of the ariety: is a good match with the food produces by its terroir (vineyard source)

MALVASIA

ALSO KNOWN AS:
Malmsey

MAJOR REGION GROWN:
The Greek Malvasia was the most valuable wine of all during the middle ages. It is today planted widely in Italy and all round the world.

TERROIR, VITICULTURE:
It performs best in a well-exposed and drained terroir.

VINIFICATION:
Sometime, wine makers will dry the Malvasia grappes before crushing them, which, by allowing the sugars and flavors to be concentrated as the water in the grapes evaporates, will create a very rich and flavored dessert wines.

AGING POTENTIAL:
Malvasia wines do not age well and should be consumed quickly.

GRAPPE FLAVOR:
There are two types of Malvasia: Malvasia Bianca and Malvasia Nera. Malvasia Bianca produces very dry to very sweet wines. Malvasia wines have aromas of pears and spice with fresh fruity flavors.

BODY:
Light body

SAUVIGNON BLANC

ALSO KNOWN AS:
Fume Blanc in California

MAJOR REGION GROWN:
The pure varietal is found mainly in the Loire, at Sancerre and Pouilly-Fume.
As part of a blend, the grape is all over Bordeaux, in Pessac-Leognan, Graves and the Medoc whites. It is also a part of the blend used to make the famous Sauternes. New Zealand has had striking success with Sauvignon Blanc, producing its own perfumed, fruity style that spread across North America and then back to France. In the United States, Robert Mondavi relabeled sauvignon blanc « Fume Blanc » and gave him a new notoriety, as a crisp and refreshing wine that matches well with foods.

TERROIR, VITICULTURE:
It develop better under Warm climate and can tolerate greater heat than many varieties, but If is grown in too cool a climate, it can develop an herbal character in its aromas.

VINIFICATION:
Sauvignon Blanc produces large crops and is a low cost variety, which makes it a prodigious producer and a highly profitable wine to make.The wine drinks best in its youth, but sometimes will benefit from short-term cellaring.
As a late-harvest wine, it's often fantastic, capable of yielding amazingly complex and richly flavored wines. Californian winemakers tend to minimise the tart, crisp characteristics of European Sauvignon Blanc by ensuring that the grapes are very ripe before harvesting and then ageing them in new oak.

AGING POTENTIAL:
The oak flavors can overpower it so it is not often aged in wood and quality unoaked Sauvignon Blancs will display smokey qualities.

USUALLY BLENDED WITH:
Found as a pure varietal in the Loire, but often blended with Sémillon in Bordeaux and the New World.

GRAPPE FLAVOR:
Sharp, tangy, and gooseberry is the predominant flavour. Also has undertones of grass, elderflower and asparagus.

COLOR:
Light Color

ACIDITY:
High acidity

ALCOHOL:
High

BODY:
Light Body

TOP WINES:
Marlborough

GEWURTZTRAMINER

ALSO KNOWN AS:
Traminer

MAJOR REGION GROWN:
The best demonstration of quality Gewurtztraminer is in Alsace, France, where it produces a variety of styles from dry to off-dry to late harvest sweet delicious desert wine.It is also really good in the United States (California, Oregon, Washington), Germany and New Zeland.

TERROIR, VITICULTURE:
Grows best in cooler climate, like in Alsace's terroir, where good acidity plays a significant rôle.

USUALLY BLENDED WITH:
wine that varies from white to pale gold to slightly pink in color.

GRAPPE FLAVOR:
"Gewurz" means spice: with its lingering spicy aftertaste, Gewurztraminer lives up to its name. This wonderful grape needs to be grown in a cold climat that allows it to gripe. It is a difficult grape to grow and vinify, as its spiciness can be overbearing when unchecked. . Properly grown, it produces a floral and refreshing wine with crisp acidity that pairs very well with spicy dishes. When left for late harvest, it' becomes a rich and complex delicious dessert wine.... It is probably the world's most intensely aromatic wine—bursting with flavours of spice, lychees and rose petals.

COLOR:
light color

ACIDITY:
Low acidity

ALCOHOL:
High

BODY:
Full Body

MUSCAT

ALSO KNOWN AS:
Muscat, Muscat Blanc, Muscat Canelli, Moscato, Moscatel, and Muskateller.

MAJOR REGION GROWN:
Muscats are grown in Spain, Greece, Eastern Europe, California, South Africa, and Australia. Wines from the creek island of Samos and Muscat de frontignan from France are some of its best presentation as a sweet, almost oily wine

TERROIR, VITICULTURE:
The hot, highly continental climate of North East Victoria, Australia is ideal terroir for growing grapes for producing delicious liqueur Muscats—Australia's answer to Europe's fortified versions

VINIFICATION:
The Muscat family includes many varieties of grapes that produce big crops and make wines that are generally sweet and very floral. Muscat grapes have a high level of a natural grape compound called linalool, which gives them their intensely perfumed, floral character. The most known is the muscat Blancs a petit grain, whose small and aromatic grapes are the basics for one of the world’s most popular sweet sparkling wines, the italien Asti. This grape can produce low-alcohol, sweet and frothy wines like Asti Spumante, but also bone-dry wines like Muscat d'Alsace.

USUALLY BLENDED WITH:
Often blended with other grape to increase complexity and flavour. Also used to make Asti Spumante in Italy

GRAPPE FLAVOR:
one of the rare grape that produces wine with the aroma of the grape itself. Sweet Muscats have flavours of raisins and orangess

COLOR:
Medium color

ALCOHOL:
Low

BODY:
Full Body

TOP WINES:
Muscat de Frontignan, Muscat de Rivesalt.

MULLER-THURGAU

MAJOR REGION GROWN:
It is the most widely planted grape in Germany, and is also used in Austria , New Zeland and Oregon.

TERROIR, VITICULTURE:
Muller-Thurgau is tolerant to cold climat.

VINIFICATION:
This grappe variety is the result of a cross between Riesling and Silvaner realized in the XIX century.Wine from the Muller-Thurgau are dry to semi-dry with an early maturation .

COLOR:
Light Color

ACIDITY:
Low Acidity

ALCOHOL:
Low

BODY:
Light Body

PINOT BLANC

ALSO KNOWN AS:
Weissburgunder in Austria

MAJOR REGION GROWN:
Pinot Blanc is used in Champagne, Burgundy, Alsace, Germany, Austria, Italy and California

VINIFICATION:
It has a lot of similarity with Chardonnay and wineries often vinify it in a similar style, using barrel fermentation, new oak, and malolactic. It can also be treated more lightly and made into a crisper wine.

AGING POTENTIAL:
Pinot blanc wines should usually be consumed young before the fruit flavors diminish.

GRAPPE FLAVOR:
Can be intense, concentrated and complex, with ripe pear, and honey notes.

COLOR:
Light Color

ACIDITY:
Low acidity

ALCOHOL:
High

BODY:
Full Body

SILVANER

MAJOR REGION GROWN:
It is primarily known in Germany, in Franken and Rheinhessen

TERROIR, VITICULTURE:
It is best in cool climate environment..

VINIFICATION:
Like the Riesling, it is a late ripening grape variety.

GRAPPE FLAVOR:
a strong wine with character and depths

ACIDITY:
Low acidity

BODY:
Full Body

FOOD MATCHING:
It is delightful with sea-food, fish, charcuterie and hors d'oeuvre

PINOT GRIS

ALSO KNOWN AS:
Pinot Grigio in Italy, Rülander or Grauburgunder in Austria and Germany, Szürkerbarát in Hungary.

MAJOR REGION GROWN:
In Northen Italie, it produce quite a lot of undistinguished dry white wine and Collio's excellent whites. It is also being grown in German, but the terroir where Pinot Gris really excels is Alsace. Also grown in Eastern Europe, Mexico, Australia, New Zealand.

USUALLY BLENDED WITH:
Sometimes blended with Riesling or produced simply as a varietal

GRAPPE FLAVOR:
Whether bone dry or rich and spicy, a hint of honey lends a common characteristic

COLOR:
Wine that varies from white to pale gold to slightly pink in color.

ACIDITY:
Low acidity

ALCOHOL:
High

BODY:
Medium Body

TREBBIANO

ALSO KNOWN AS:
Ugni Blanc in France

MAJOR REGION GROWN:
Trebbiano is the most widely planted vine in Italy and, because of its prolific yields, may produce a greater volume of wine than any grape worldwide It is also widely used in France, especially to create the delicious Cognac and Armagnac.

TERROIR, VITICULTURE:
The soil and warm climate of Italy's central wine growing regions provide an ideal terroir for the Trebbiano.

VINIFICATION:
Usually cool fermented in stainless steel vessels. Matured in stainless steel or old oak—in an attempt to add complexity.

GRAPPE FLAVOR:
Light, crisp, and often zesty, wines made from trebbiano are popular for being refreshing, consistent and inexpensive. Tends to produce bland, vinous rather than fruity flavoured wines.

COLOR:
Light color

ACIDITY:
High Acidity

ALCOHOL:
Low

BODY:
Light Body

SEMILLION

MAJOR REGION GROWN:
He is, with Sauvignon Blanc, the foundation of the rich and honeyed Sauternes and is ialso one of the three approved varieties (Semillon, Sauvignon Blanc and Muscadel), for making white wines in the Bordeaux region of France. In Australia’s Hunter Valley Semillion is used to make a very good full-bodied wine. In South Africa it was so widely grown that he became a synonym of "wine grape. In the United States, Semillon enjoys modest success as a varietal wine in California and Washington. Semillon is most often blended with other varieties. Also grown in Portugal, Israel, Tunisia,..

TERROIR, VITICULTURE:
The finest Sémillon grapes are grown in extremely different types of terroir, Bordeaux in France and the Hunter Valley in Australia. Both regions, however, have humidity in common.

VINIFICATION:
He is, with Sauvignon Blanc, the foundation of the rich and honeyed Sauternes, where it is attacked by the botrytis cinera, or "noble rot", who, instead of ruining the grapes, enters its thin, elastic skins, attacks the sugars stored in the berries, shrivels and concentrates them. When these grapes are picked and pressed, they extract a golden, sweet juice of unique concentration, bound up in a web of exquisite acidity. Sémillon is sometimes aged in oak, but even if unoaked, it develops a delightful nutty flavour, particularly if allowed to age for several years.

AGING POTENTIAL:
Whether in the sweet wines or in dryer styles, Semillon has the ability to age for a very long time.

USUALLY BLENDED WITH:
Usually blended with Sauvignon Blanc that adds its body, flavor and texture to take advantage of the strengths of each variety.

GRAPPE FLAVOR:
The best dry, oaked varieties have flavours of nectarine and lemon. Sweeter versions, affected by ''noble rot,'' have delightful, waxy flavours of peaches, apricots and honey.

COLOR:
Light medium

ACIDITY:
Low Acidity

BODY:
Full Body

TOP WINES:
Sauterne., Château d'Yquem

FOOD MATCHING:
Sauterne is very good with Foi gras ans Oyster.

PALOMINO

ALSO KNOWN AS:
Listan in France

MAJOR REGION GROWN:
Palomino is a white grape that is a native of Spain and is widely planted in the Jerez region to produce the famous xeres.. It is also planted commonly in Southern Spain to give a dry neutral white wine Palomino grows especially well on the chalky Albariza soils Palomino is also grown in South Africa, Australia and California and is used almost exclusively to make fortified wines

VINIFICATION:
The grapes tend to be low in acidity and sugar, which make it one of the three predominant varieties in sherry production (with Pedro Ximenez and Muscat).

ACIDITY:
Low acidity