Wine Types

My personal epiphany of truly understanding wine came when I became knowledgeable of the major grape varieties, and where they are grown around the world. This knowledge will help you discover the types of wines that are best suited to your personal taste, and where to find them in the wine-growing regions.

There are over 1,000 different wine grapes grown across the world (including crossings and hybrids), but the majority of wines are produced from fewer than 50 predominant varietals. Having an idea of the type of wines produced from these grapes (either alone or as blends) and where they come from will greatly expand your enjoyment potential. Here are examples of the most common types, keeping in mind that many variations and exceptions of each type are produced, even within a given region.

• Lighter Fruity Refreshing RED:

  • These reds typically have a higher acidity emphasis, lower tannins (softer), and brighter red fruit components.

    • Pinot Noir (Burgundy, Sonoma, Oregon, New Zealand, Champagne….)

    • Gamay (Beaujolais)

    • Frappato (Sicily)

    • Cabernet Franc (Loire Valley, Canada, New-York state)

    • Barbera (Piedmont IT)

    • Zweifelt / St-Laurent (Austria)

    • Lambrusco (Emilia-Romagna IT)

    • Schiava (Alto Adige IT)

• Medium Bodied RED:

  • These reds typically have a more equally balanced structure with their fruit, tannins (sturdier body) and acidity elements.

    • Sangiovese (Chianti / Tuscany)

    • Tempranillo (aka Tinto Fino) (Rioja Spain)

    • Garnacha (Priorat Spain)

    • Negroamaro (Puglia IT)

    • Dolcetto (Piedmont IT)

    • Blaufrankisch (aka Lemberger) (Austria)

    • Nerello Mascalese (Sicily)

    • Vinho Tinto / Tintas (e.g. Touriga Nacional) (Portugal)

    • Montepulciano (Abruzzo, IT)

• Richer Full Bodied RED:

  • These reds typically have concentrated blue/black fruit, higher alcohol, often with spicy/herbal elements, and most likely have been aged in oak barrels. They usually also benefit from aging due to their tannin structure.

    • Cabernet Sauvignon (Bordeaux, California, Chile, Super Tuscans, Australia, …..)

    • Syrah (Cotes du Rhone, California, Washington state, ….)

    • Primitivo (Puglia IT)

    • Grenache (Cotes du Roussillon, California, Sardegna IT,…..)

    • Nebbiolo (Barolo / Bararesco, Piedmont IT)

    • Malbec / Cot (Mendoza Argentina, Cahors)

    • Merlot (Bordeaux, California, Washington state, ……)

    • Nero d’Avola (Sicily IT)

    • Pinotage (South Africa)

    • Aglianico (Campania, Basilicata IT)

• Dark and Intense RED:

  • These hedonistic red wines have everything dialed all the way up. Often inky opaque in color, with very concentrated dark fruit flavors, and maximum richness. Power and intensity (length of finish) are key characteristics.

    • Zinfandel (Sonoma Dry Creek Valley)

    • Grenache (Châteauneuf-du-Pape)

    • Shiraz (Australia Barossa Valley)

    • Cabernet Sauvignon (Napa Valley)

    • Mourvedre / Monastrell / Mataro (Bandol Provence, Cotes du Rhone, Spain, California)

    • Petite Sirah (California)

• Light Refreshing Aromatic WHITE:

  • These whites have a lighter color, and higher acidity with citrus and/or floral and herbal aromas. Others will have tree fruit (apples, pears, etc.) or tropical fruit (pineapple, kiwi, lichee, etc.) elements. They typically have no oak contact and are meant to be drunk young.

    • Riesling (Alsace, Germany, Washington and New-York state)

    • Albarino / Alvarinho (Spain, Vinho Verde Portugal)

    • Sauvignon Blanc (New Zealand, Loire Valley, California,…)

    • Gruner Veltliner (Austria)

    • Pinot Gris / Pinot Grigio (Alsace, Northern Italy, California, Oregon,…)

    • Gewurtztraminer / Pinot Blanc / Sylvaner (Alsace, Oregon, Washington state)

    • Grenache Blanc (Southern Rhone, Roussillon, Spain, California)

    • Vermentino / Rolle (Northern Italy, Sardinia, Corsica)

• Medium Body Fragrant WHITE:

  • These medium weight whites have more color, with more balanced acidity to fruit character. They often have more prominent floral perfumed elements.

    • Chenin Blanc (Loire Valley, South Africa (Steen), California)

    • Marsanne / Roussanne (Rhone Valley, California, Australia)

    • Fiona (Campania IT)

    • Torrontes (Argentina)

    • Muscat Blanc (Piedmont IT)

• Rich Full Bodied WHITE:

  • These heavier whites are typically deeper golden color, with more intensity and concentration, and stone fruit (peach, apricot) elements. They often have exposure to oak barrels giving them more tannin and structure, with vanilla notes and creamy texture. Most have aging capability.

    • Chardonnay (Burgundy, Champagne, California, Australia,…)

    • Sauvignon Blanc / Semillon (Bordeaux Graves / Sauternes, Australia)

    • Viognier (Rhone Valley, California, Australia)

    • Garganega (Soave IT)

    • Viura / Macabeo (white Rioja)

• Crisp Dry ROSÉ:

  • Various shades of salmon color, these wines will have herbal aromas and flavors of strawberries, cherries and grapefruit. Made with similar grapes and blends as red wines, but with very limited skin contact during vinification (in stainless steel) to minimize color extraction.

    • Carignan / Grenache / Syrah / Cinsault (Southern France / Provence / California)

• Rich Fruity Dry ROSÉ:

  • From vivid pink to deep strawberry color, these wines will have more candied summer fruit characteristics. Also from similar grape varietals as red wines, but with varying degrees of skin contact.

    • Garnacha / Tempranillo (Rioja Rosado Spain)

    • Grenache / Syrah / Shiraz (Souther France Tavel / Australia)

    • Merlot / Cabernet Sauvignon (Bordeaux Rose / Clairet)

• SPARKLING wines:

  • Lighter citrusy fresh, some with green apple or floral tones, and a dry finish:

    • Prosecco (Glera) Veneto / Friuli-Venezia-Giulia IT

    • Cava (Macabeo / Parellada / Xarel-lo) Catalonia Spain

    • Cremant (Chardonnay / Pinot Noir) de Bourgogne, (Pinot Blanc / Pinot Gris / Riesling) d’Alsace, (Chenin Blanc) de Loire / Saumur

  • Complex with more body, with buttery pastry, hazelnut, baked apples and yeasty notes with a very dry finish:

    • Champagne Brut or Sec (Chardonnay / Pinot Noir / Pinot Meunier) France / Franciacorta Lombardy IT

    • Cava Vintage (Glera) Spain

  • Most of the below are also made in a dry ROSÉ version that emphasizes red fruit of strawberries and raspberries with creamy vanilla and spice elements:

    • Champagne or Cremant Brut Rose France

    • Moscato Rose (Muscat) Italy

    • Lambrusco (Emilia-Romagna IT)

    • Sparkling Shiraz (Australia)

  • Finally, you have the sweeter, lower-alcohol sparkling wines with honeyed floral notes:

    • Muscat blanc a Petit Grain (Moscato d’Asti / Asti Spumante Piedmont IT)

    • Champagne Demi-Sec or Doux

    • Brachetto d’Aqui (Piedmont IT)

• DESSERT wines:

  • First, you have the long-lived wines that balance sweet fruit and high acidity. Predominately made from white grapes, either affected by botrytis (Nobel rot) or extensive hang time (late harvest) that dehydrates and concentrates their sugar content, these wines have characteristics of honey, apricots, peaches and spice. In certain climates, the grapes can be left for even longer hang time, until the first freeze in early winter and picked frozen to produce marvelous ice wine.

    • Semillon / Sauvignon blanc (Sauternes Bordeaux)

    • Riesling Trokenbeerenauslese (Mosel Germany, Washington state)

    • Riesling / Vidal / Cabernet Franc Ice wines (Canada, New-York state)

    • Furmint / Muscat blanc (Tokaji Hungary)

    • Chenin blanc (Loire valley / South Africa)

    • Passito style wines (Amarone del Valpolicella IT)

  • The second style consists of fortified red wines that offer higher alcohol and rich dried fruit character like plums and prunes, with touches of chocolate and spice. These tend to be very age-worthy.

    • Touriga Nacional / Touriga Franca / Tempranillo aka Aragonez (Various PORT styles, Douro Portugal)

    • Grenache /Garnacha (Banyuls Cote du Roussillon / Spain)

    • Corvina (Recioto del Valpolicella IT)

  • The final type are also made from dried grapes, are fortified with the addition of distilled alcohol and are made in various levels of sweetness. Since they have oxidative aging in barrels, they will have nutty aromas with flavors of caramel and butter.

    • Pedro Ximenez (Jerez Sherry Spain)

    • Malvasia / Trebbiano (Vin Santo Tuscany)

    • Malvasia (Madeira Portugal)

    • Catarotta / Grillo / Inzolia (Marsala Sicily)

    • Muscat (Australia)