Wine glossary: Grapes

Grapes terms

Albariño

A crisp, aromatic white grape from Rías Baixas in north-west Spain, with lemon, peach and a salty freshness.

Bordeaux blend

A wine made from Bordeaux’s grapes, mainly Cabernet Sauvignon, Merlot and Cabernet Franc, sometimes with Petit Verdot and Malbec. American versions may be labelled Meritage.

Cabernet Franc

A parent of Cabernet Sauvignon, lighter and more fragrant, with red fruit, pencil shavings and green pepper. The star of Chinon in the Loire Valley.

Cabernet Sauvignon

A widely planted red grape making bold, structured wines with firm tannin and blackcurrant flavours. A cornerstone of Bordeaux and popular worldwide.

Chardonnay

A versatile white grape that can be crisp and unoaked or rich and buttery depending on how it’s made. Grown almost everywhere wine is made.

Chenin Blanc

A versatile white grape from the Loire Valley and South Africa, made bone dry, sweet or sparkling: apple, quince, honey and high acidity.

Field blend

Several grape varieties planted together in one vineyard and picked and fermented together, instead of being blended after.

Gamay

The grape of Beaujolais: light, juicy reds with red berries and low tannin, lovely with a slight chill.

Gewürztraminer

A very aromatic white grape that smells of lychee, rose and ginger. Full-bodied and often slightly off-dry; famous in Alsace.

Grape variety

The specific type of grape a wine is made from, such as Merlot or Chardonnay. Sometimes called the ‘varietal’. It’s the single biggest clue to how a wine will taste.

Grenache / Garnacha

A sun-loving red grape that gives soft, juicy wines with strawberry, raspberry and spice, often with high alcohol. A key grape of Châteauneuf-du-Pape and Spain.

Grüner Veltliner

Austria’s signature white grape: fresh, with citrus, green apple and a twist of white pepper.

GSM

Short for Grenache, Syrah and Mourvèdre, the classic blend of the southern Rhône, also popular in Australia.

Malbec

A dark, plush red grape from south-west France that found fame in Mendoza, Argentina: plum, blackberry and violet with soft tannins.

Merlot

A red grape making softer, rounder, plummy wines with gentler tannin. Approachable on its own and a common blending partner for Cabernet Sauvignon.

Moscato / Muscat

A family of grapes whose wines actually taste of fresh grapes, with orange blossom and peach. Made light, sweet and gently fizzy as Moscato d’Asti, and in many dessert styles.

Native grape

A grape that originated in, and is traditionally grown in, one place, such as Assyrtiko in Greece or Saperavi in Georgia. Also called an indigenous grape.

Nebbiolo

The grape of Barolo and Barbaresco in Piedmont. Pale in colour but high in tannin and acidity, with rose, tar and cherry.

Noble grapes

An informal name for the famous international grapes grown all over the world, such as Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc and Riesling. It is a tradition, not an official list.

Pinot Grigio / Pinot Gris

One grape, two styles. Italian Pinot Grigio is light and crisp; Pinot Gris from Alsace is richer and sometimes off-dry.

Pinot Noir

A lighter-bodied red grape known for red-berry fruit, silky texture and delicacy. Famous in Burgundy and prized for its finesse.

Riesling

An aromatic white grape making wines that range from bone-dry to lusciously sweet, always with vivid acidity and floral, citrus and stone-fruit notes.

Sangiovese

Italy’s most planted red grape and the grape of Chianti and Brunello di Montalcino: sour cherry, herbs, high acidity and firm tannin.

Sauvignon Blanc

An aromatic white grape making zesty, refreshing wines with grassy, citrus and green notes. Loved for its bright, mouth-watering acidity.

Syrah / Shiraz

One dark grape with two names: Syrah in France, Shiraz in Australia. Expect black fruit, pepper and smoke; Shiraz is often riper and fuller.

Tempranillo

Spain’s leading red grape and the backbone of Rioja and Ribera del Duero: red cherry, plum and leather, plus vanilla when aged in oak.

Zinfandel / Primitivo

One grape with two names, Zinfandel in California and Primitivo in southern Italy, which first came from Croatia. Ripe, jammy red fruit and spice, often with high alcohol.