Here is the continuation of the detailed wine varietal article:

Sauternes

Sauternes is a prestigious sweet white wine from the Sauternais region of Bordeaux. It is made from Sémillon, Sauvignon Blanc and Muscadelle grapes affected by the “noble rot” Botrytis cinerea which shrivels grapes and concentrates sugars. Sauternes displays intense aromas of apricot, peach, honey and saffron. Production methods date back centuries but modern Sauternes emerged in the 1800s with Chateau d’Yquem as the benchmark. Sauternes has a lush, velvety texture and high acidity balancing the sweetness. The Graves soil provides minerality. Sauternes can age for decades. It is labor intensive and susceptible to volatile vintages, making it expensive.

Sherry

Sherry is a distinctive fortified wine made in the Jerez region of southern Spain. It is produced in a unique solera aging system where young and old sherries are blended. The main grapes are Palomino and Pedro Ximénez (PX). Sherry ranges from light, tangy Finos to sweet, syrupy Pedro Ximénezes. Oxidative aging concentrates flavors into nutty, dried fruit, saline and caramel notes. Sherry was heavily exported in the 1800s, making Jerez known as the “Sherry Capital.” Sherry styles include bone-dry Fino/Manzanilla, nutty Amontillado, Oloroso, sweet PX and more. Sherry is highly versatile in cooking and cocktails like the Sherry Cobbler.

Port

Port is a fortified red wine from Portugal’s Douro Valley. It is made by adding grape spirit to stop fermentation, leaving residual sugar. Port ranges from rich, fruity young styles to complex old Tawnies and Vintages aged in barrel. Common styles are Ruby (fruity, inexpensive), Late Bottled Vintage (aged 4-6 years), and Vintage Ports only from top years. Tawny Ports are aged oxidatively. Top regions are Cima Corgo and Douro Superior. Primary grapes are Touriga Nacional, Touriga Franca, Tinta Roriz (Tempranillo), Tinto Cão and Tinta Barroca. The UK has historically been the main Port market. The wine is named after the city of Oporto where it was historically shipped from.

Madeira

Madeira is a fortified wine made on the Portuguese islands of Madeira northwest of Africa. It is produced by heat-aging wines made from Tinta Negra, Sercial, Verdelho, Bual and Malvasia grapes. Madeira ranges from dry to sweet. Cheaper Madeiras are made by baking in estufas to speed up oxidation and concentrate flavors into toasted, nutty, caramel notes. More expensive vintage Madeiras naturally age in barrels for decades, developing nutty complexity. Styles include dry Sercial, rich Malvasia, and sweet Verdelho and Bual. Madeira was historically important in colonial America and the Caribbean. The wine keeps exceptionally well after opening.

Grüner Veltliner

Grüner Veltliner is the signature grape variety of Austria, producing crisp, peppery white wines. It is Austria’s most commonly planted grape, thriving in the cool climate of the Danube river region. Grüner Veltliner offers white pepper, lentil, apple and citrus flavors along with minerality. The best examples showcase terroir. Lower quality versions are more simply peppery and lentil-driven. Grüner Veltliner likely originated somewhere along the Danube and may be related to Savagnin. It is vinified dry with no oak to retain freshness. Austria has defined distinct regional styles from light to full-bodied. International plantings remain extremely limited.

Viura

Viura is the most widely planted Spanish white grape, best known under the name Macabeo. It is the predominant grape used to make white Rioja wines, where it is blended with Malvasía and Garnacha Blanca. Viura/Macabeo also grows extensively in Catalonia where it makes easy-drinking varietal wines. Under the name Macabeu, it crosses over into southern France. Viura/Macabeo produces lightly aromatic, fruity wines with apple, peach and floral notes and low acidity. Quality levels range significantly. The best examples display citrus and stone fruit flavors with minerality and acidity. Historical documentation of Viura dates back to the 1400s.

Albariño

Albariño is the flagship white grape of Spain’s Galicia region and neighboring Portugal where it is called Alvarinho. This aromatic variety makes light, vibrant white wines with distinctive peach, apricot and citrus zest flavors. Albariño thrives in the cool, ocean-influenced climate of Rías Baixas near the Atlantic Ocean. It produces zesty wines with racy acidity and sometimes a saline minerality. Albariño likely originated in Germany (Riesling parentage has been suggested but disproven) before becoming established in Iberia. Plantings have recently spread beyond northwest Spain and Portugal to new coastal regions like California.

Marsanne

Marsanne is a moderately rich white wine grape from France’s Rhône Valley, typically blended with Roussanne. On its own, Marsanne offers flavors of honey, baked pear, ginger and almond. The grape thrives in warm sites like Hermitage. Marsanne likely originated in the town of Marsanne in northern Rhône before spreading south. Compared to Roussanne, Marsanne is higher yielding with lower acidity. In Australia, Marsanne is sometimes labeled Black Prince. Outside the Rhône, Marsanne is also found in small quantities in Alsace, Switzerland, California and Australia where it often makes varietal wines.

Barbera

Barbera is an Italian red wine grape known for its deep ruby color, soft tannins and pronounced flavors of cherry, blackberry and violets. It is the third most planted grape in Italy after Sangiovese and Montepulciano and the dominant red grape of Piedmont. Barbera excels on hillsides and slopes, showing minerality and acidity. It thrives in cooler Northern regions where Nebbiolo can struggle to ripen. Although Barbera has naturally high acidity, winemakers sometimes add acidity to balance the grape’s soft tannins. Top regions for Barbera are Piedmont (Barbera d’Alba, Barbera d’Asti), Emilia-Romagna and Lombardy.

Primitivo

Primitivo is a hearty red wine grape variety grown predominantly in southern Italy’s Puglia region. It produces deep colored, full-bodied wines with jammy fruit flavors and often elevated alcohol. Primitivo’s origins were mysterious until DNA profiling proved it is identical to California’s Zinfandel grape. The grapes likely came to Italy from Croatia centuries ago. Primitivo thrives in hot, dry climates like Puglia and Lodi, producing very ripe, rich wines. Quality levels range significantly in both value Primitivos and intensive old-vine bottlings. Best known appellations are Primitivo di Manduria and Gioia del Colle. International plantings remain very limited outside Italy.

Torrontés

Torrontés is the primary white grape of Argentina, valued for its perfumed aromatics. Its high acidity suits the high elevations of Salta and Mendoza. Torrontés originated in Spain but became its own adapted variety after centuries in Argentina. Three subtypes exist with Torrontés Riojano being the most aromatic and widely planted. Torrontés yields light to medium-bodied, dry whites with pronounced notes of peach, apricot, ginger, jasmine and citrus on the palate. Quality levels range widely from mass-produced to more complex, terroir-driven examples aimed at export markets. Despite Argentina’s success with Torrontés, international plantings remain small.

Verdejo

Verdejo is a steel-aged Spanish white wine grape that has risen to prominence in the Rueda region northwest of Madrid. Verdejo likely originated in North Africa and came to Spain centuries ago. It was historically used to make Sherry. In Rueda, Verdejo makes floral, herbal white wines with bright citrus notes and refreshing acidity. The wines have subtle bitterness on the dry finish. Poor quality Verdejo can be quite neutral. The best examples grown at high elevation showcase structure and minerality, becoming more complex with bottle age. Verdejo has recently spread to new Spanish regions and has limited plantings outside Spain.

Assyrtiko

Assyrtiko is a Greek white wine grape variety that thrives on the Aegean island of Santorini. Assyrtiko is adept at retaining acidity in such hot, dry conditions. It results in bone-dry white wines with bracing citrus, saline minerality and subtle flavors of white peach. Assyrtiko gives Greek wines their characteristic austerity. The thick-skinned grape clusters are resistant to wind. Assyrtiko is believed to have originated in Cyprus before spreading to Santorini, Crete and other islands. Well-made examples can age and develop texture. Assyrtiko is now being planted in regions with similar climates like California and Australia.

Riesling

Riesling is an aromatic grape variety that produces some of the world’s greatest white wines, notably in Germany, Alsace and Austria. Riesling makes light-bodied, vibrant wines with high acidity allowing it to produce dry to very sweet styles. Common flavors include lime, peach, apple and petrol. The best Rieslings showcase terroir with minerality. Riesling likely originated along the Rhine river in medieval Germany (possibly from wild vines) and was first documented in the 15th century. The grape mutates easily into clones suited to dry or sweet wine production.

Pinot Blanc

Pinot Blanc is a white mutation of Pinot Noir used to make dry, medium-bodied Alsatian wines with apple, citrus and floral aromas. Its wines are more substantial than Pinot Gris. Pinot Blanc likely mutated spontaneously from Pinot Noir in Burgundy but is no longer grown there. Today it thrives in Alsace, Italy, Germany and California. Confusingly, Pinot Blanc is known as Weissburgunder (“White Burgundy”) in Germanic regions. But it is distinct from Chardonnay, the actual white Burgundy grape. Pinot Blanc is used for both varietal wines and blends. Its neutral profile allows other grapes’ characters to show through in blended wines.

Furmint

Furmint is an ancient Hungarian white grape variety that is most famously used to make Tokaji wines. In Tokaji, Furmint is affected by botrytis cinerea “noble rot” to produce lusciously sweet Aszú wines. It is also used to make dry whites with bracing acidity, minerality and peach, citrus and smoke notes. Furmint likely originated in Hungary centuries ago, thriving in the volcanic soils surrounding the Tokaj-Hegyalja region. It is also planted in the tiny Hungarian wine regions of Somló and Sopron. Furmint shows excellent acid retention even in very ripe vintages, allowing a wide spectrum of wine styles.

Muscadet

Muscadet is a light, citrusy French white wine made from the Melon de Bourgogne grape in the Loire Valley. It is meant to be young, fresh and simply satisfying. The cool maritime climate around Nantes and the historical regions of Maine and Anjou suit Melon de Bourgogne’s early ripening. Muscadet is perfect with oysters and seafood. Most Muscadet is finished sur lie where the wine ages on the lees. Muscadet Sèvre et Maine and Muscadet Coteaux de la Loire are two leading appellations. More complex Crus Communaux are starting to emerge. Muscadet production dates back at least to the 17th century.

Valpolicella

Valpolicella is an Italian red wine blend made near Verona in Veneto. The primary grapes are Corvina (representing at least 45%), Corvinone and Rondinella. These indigenous varieties yield light-to-medium bodied reds with aromas of sour cherry, cinnamon and subtle bitterness. Valpolicella can be made into Amarone after an appassimento drying process. Ripasso blends some dried Amarone skins into Valpolicella for added richness. Valpolicella is meant for early drinking while Amarone and Ripasso are more structured for aging. Valpolicella DOC includes basic Valpolicella and the smoother, riper Valpolicella Superiore style.

Cava

Cava is Spain’s signature sparkling wine, produced in much the same method as Champagne but typically more affordable. Cava is made via the Traditional Method with secondary fermentation in bottle. The primary grapes are Macabeo, Parellada and Xarel-lo, which contribute citrus zest, green apple and brioche flavors. By law, Cava must age in bottle for a minimum of 9 months. Cava de Guarda indicates 15+ months aging. Top Cavas are vintage dated and see extended lees aging. Cava originated as an imitation of Champagne using Spanish grapes in the 1800s. Production is centered around Catalonia, especially the Penedès region.

Nero d’Avola

Nero d’Avola is a dark-skinned red wine grape that now represents over 50% of Sicily’s wine production. As Sicily’s most widely planted grape, it makes robust, rustic reds full of black plum, black cherry, licorice and spice flavors. Nero d’Avola grows well in hot, dry climates and ripens late, sometimes not until November. This was historically a disadvantage but modern viticulture has turned it into an advantage for richly fruited wines. Nero d’Avola is sometimes compared to Syrah. The lavish, chocolatey examples from Noto and Pachino contrast with more structured versions from cooler sites facing Etna.

Blaufränkisch

Blaufränkisch (also known as Lemberger or Kékfrankos) is an Austrian and Hungarian red wine grape variety with significant plantings across Central Europe. Blaufränkisch produces spicy medium-bodied reds with aromas of dark cherry, pepper, cedar and ripe raspberry. The name means “blue Frankish” – likely referring to its origins with the French. Blaufränkisch thrives in cooler, continental climates like Mittelburgenland and Hungary where it makes terroir-driven reds that can age. In warmer regions it is often blended. Blaufränkisch first appeared in Austrian/Hungarian records in the mid-1800s. International interest is growing in the variety.

Agiorgitiko

Agiorgitiko is the most widely planted and arguably the most important native Greek red wine grape. It thrives in the Nemea region of the Peloponnese peninsula. Agiorgitiko produces medium-bodied, approachable reds with aromas and flavors of crushed red plum, raspberry, cherry and herbs. Aromatic Agiorgitiko rosés are also made. The high acidity and tannins of Agiorgitiko allow it to be both fruity young and more complex when oak-aged. DNA studies suggest it may be related to Sangiovese. Quality levels range significantly but the best examples showcase a vibrant expression of Greek terroir. plantings outside Greece are extremely small.

Touriga Nacional

Touriga Nacional is the noblest of Portugal’s native red grapes. It is the most important variety for Port production, valued for its dark color, intense black fruit and floral aromas, big tannins and acidity. Touriga Nacional adds finesse, structure and ageability to both Port blends and unfortified reds. It thrives best in hot granite slopes like the Douro Superior. Touriga Nacional likely originated in Dão before becoming prominent in Douro, where it is often blended with other Port grapes like Touriga Franca, Tinta Roriz (Tempranillo), Tinta Cão and Tinta Barroca. High quality single-varietal examples like Quinta do Crasto demonstrate Touriga Nacional’s potential.

Xinomavro

Xinomavro is the most important red wine grape of Northern Greece. It is the dominant variety in Naoussa in Macedonia, where it makes elegant, savory reds with aging potential. Xinomavro means “sour-black,” reflecting the grape’s high acid and tannins that require patience. Young Xinomavro offers red fruits like cherry and strawberry. Aged examples gain tomato, olive, mushroom and leather notes. As a late ripening grape, Xinomavro struggles in warmer Greek regions. The best examples showcase Naoussa’s volcanic terroir. Xinomavro plantings are expanding within Greece but international interest remains modest.

Grillo

Grillo is a white wine grape that represents more than half of Sicily’s white wine production. It thrives in the hot, dry climate around Marsala and Palermo. Grillo produces full-bodied whites with aromas of citrus, peach, honeyed nuts and herbs. Acidity in Grillo can vary from moderate to high. Some producers use oak-aging to add texture and complexity. Grillo-based Marsala wines were once prized in colonial America. DNA evidence suggests Grillo may be related to Muscat of Alexandria. Outside Sicily, plantings are minimal. Grillo’s thick skin and large berry size allow it to flourish in Sicily’s windswept conditions.

Carignan

Carignan is a high-yielding, tannic red wine grape that originated in northern Spain (Cariñena) and became a workhorse variety of the Southern French Roussillon region. It plays a key blending role with Grenache and Syrah but can make varietal wines ranging from easy drinking to concentrated old-vine bottlings. Carignan buds early and is susceptible to various hazards. Low quality Carignan was historically overcropped to bulk wine production, damaging its reputation. Elsewhere in the Mediterranean and California, old bush vine Carignan is valued for good reason when yields are controlled. DNA profiling suggests Carignan originated in the Aragon region of Spain.

Trebbiano

Trebbiano is the most widely planted white grape variety in Italy where it makes neutral, sometimes excessively yielding wines. Trebbiano originated in central Italy and spread worldwide under local synonyms like Ugni Blanc in France and White Hermitage in Australia. With low acidity and subtle flavors, Trebbiano is predominantly used in blends and distillation. However some quality examples exist, particularly Trebbiano d’Abruzzo. Confusingly, there are several varieties of Trebbiano including Trebbiano Toscano, Trebbiano di Soave and Trebbiano di Lugana with distinct characteristics. Trebbiano’s high yields and resistance to disease led to its proliferation, even when quality suffered.

Bobal

Bobal is the second most planted red grape in Spain after Tempranillo. It thrives in the Utiel-Requena region west of Valencia where it makes up 90% of red wine production. Bobal produces deeply colored wines with aromas of dark fruits, sweet spice and herbs. Acidity and tannins can sometimes be high. Good Bobal wines are fruity young then gain earthy complexity with age. Lower quality examples are suitable for bulk rosados and blending. Bobal likely originated in Castilla-La Mancha centuries ago. Outside its Spanish strongholds, plantings are very limited. The best Bobal vineyards grow in clay-limestone soils at high elevations to maximize quality.

Cinsault

Cinsault is an old French red grape variety that is heat and drought tolerant, making it well suited to southern French and North African viticulture. Cinsault is often blended into Southern Rhône Grenache and Syrah based wines, adding soft cherry fruitiness. Cinsault is also important in the Provence rosé industry. South Africa has old Cinsault (known as Hermitage) vines that can produce concentrated, mineral reds. Cinsault originated in southern France as well as the Hérault and Var regions. Young Cinsault wines are pale with raspberry and peppery notes but lack structure for aging. Cinsault is the parent of Pinotage.

Monastrell

Monastrell, also known as Mourvèdre, is a thick-skinned red wine grape that thrives in hot Mediterranean climates. In Spain it is predominantly grown in Jumilla and Yecla, where old vine Monastrell produces big, powerful and tannic wines. Monastrell is commonly blended with Grenache and Syrah, mellowing its dense texture. It originated in southeastern Spain before becoming important to southern Rhône blends in France as Mourvèdre. Monastrell buds and ripens late, requiring ample sunshine. It can be susceptible to rot and low acid in hot climates. The grape was likely introduced to Spain by Phoenician settlers around 500 BC.

Field Blend

Field blends are wines made by co-fermenting multiple grape varieties that have been inter-planted together in one vineyard. This casual planting style was historically common in France, Italy and California, particularly with Zinfandel and grapes used in Port wine. Farmers found field blends convenient while modern producers value the complexity from varied grape profiles. Labeling requirements forced single-variety winemaking for most of the 20th century. But blends like California’s Old Vine Zinfandels are again highlighting the taste profile possible when varieties are woven together during fermentation, as was traditionally done.

Pinotage

Pinotage is a unique South African cross between Pinot Noir and Cinsault created in 1925. It produces medium-bodied wines with jammy plum and dark berry flavors and sometimes unusual banana notes. Pinotage grows best in warm, dry sites with clay-rich soil. The cool maritime climate of Walker Bay makes more restrained, complex Pinotage. Inland regions like Stellenbosch yield riper, fuller wines sometimes aged in oak. Pinotage initially struggled to find acclaim but it has established itself as South Africa’s signature variety. International potential remains contested but plantings are creeping upwards, especially in New Zealand and California.

Frappato

Frappato is an ancient, light-bodied red wine grape grown almost exclusively on Sicily, particularly in the Vittoria region. Its aromas have similarities to roses and strawberries. Frappato is often blended with Sicily’s main red grape Nero d’Avola, adding bright acidity and fruitiness to balance Nero’s robust tannins. On its own, Frappato makes fresh, vibrant wines intended for early drinking with subtle tannins and notes of red berries and florals. Poor quality examples can be neutral and thin. Frappato may have originated in Spain or even the Middle East before becoming established in southeast Sicily centuries ago. International plantings are negligible.

Garnacha

Garnacha (known as Grenache in France) is one of the world’s most widely planted red wine grapes. It thrives in warm, dry conditions like its Spanish homeland where it makes up vast plantings in Rioja and Priorat. Garnacha produces relatively light, fruit-forward wines with soft tannins and notes of raspberry, strawberry and cinnamon. The grape’s naturally high sugar and alcohol levels are easier to tame in cool, high-altitude areas. Old bush vine Garnacha in places like Calatayud can produce concentrated, complex reds. Garnacha likely originated in Spain over 500 years ago.

Gewürztraminer

Gewürztraminer is an intensely aromatic grape variety that reaches its zenith in Alsace, France. Its name means “spicy” in German, reflecting the common lychee, rose petal, clove and ginger aromas. Dry Gewürztraminers offer exotic flavors while sweeter late harvest wines play up the grape’s tendency towards flamboyance. The best examples balance intrigue with finesse. Gewürztraminer needs warm sites to fully develop its heady aromatics. It also thrives in Germany, Austria, Australia and New Zealand. The grape is actually a mutation of Traminer found in the Tyrolean Alps.

Muscat

Muscat is one of the world’s oldest known grapes, valued for its intense floral aromatics. It originated in ancient Greece over 2,000 years ago. Hundreds of Muscat sub-varieties exist but Muscat Blanc is the most common. Muscat makes a spectrum of wine styles from bone dry to lusciously sweet. It thrives in warm regions like Alsace, where it makes dry Muscat d’Alsace, and Italy, where Moscato d’Asti and sparkling Asti are made. Muscat is widely planted from Austria to Australia to Chile for perfumed dessert wines. South Africa focuses on bold, dry Muscats. The name Muscat comes from musk, referring to its smell.

Cabernet Franc

Cabernet Franc is one of the major red grapes of Bordeaux, highly aromatic and structured with raspberry, violet and green herb flavors. While mostly a blending grape, especially with Cabernet Sauvignon, single varietal Cabernet Franc is gaining more attention for its elegant profiles. The earlier ripening vine buds and ripens earlier than Cabernet Sauvignon. It is well suited to cooler climates like the Loire Valley and Canada. Cabernet Franc’s origin is unclear but DNA profiling suggests it naturally crossed with Sauvignon Blanc to parent Cabernet Sauvignon sometime in the past.

Chenin Blanc

Chenin Blanc is an extremely versatile white grape variety that originated in France’s Loire Valley. It thrives in both cool and hot climates due to its naturally high acidity. Chenin Blanc can produce dry, sweet and sparkling wines with profiles ranging from crisp quince and apple to rich honey and baked pear flavors. In cool sites like Savennières it makes layered, ageworthy wines. In warm South Africa it is used for rich sweet wines. Various synonyms exist like Pineau, Steen and Huilerie. The ancient variety likely has Roman origins.

Sangiovese

Sangiovese is Italy’s most widely planted grape and the backbone of many Italian reds. Sangiovese means “Blood of Jove,” referencing the Roman god Jupiter. The high-acid, medium-bodied grape is best known in Tuscany with Chianti, Brunello and Vino Nobile, but grows throughout Italy. Sangiovese has herbal cherry flavors and aggressive tannins when young. Quality Sangiovese advocates age wines for smoother drinking. Outside Tuscany, a signature style is harder to pinpoint. Sangiovese clonal variation leads to over 10 officially recognized biotypes that perform differently.

Zinfandel

Zinfandel is a hearty red wine grape that found fame in California during the Gold Rush but actually originated in Croatia. Zinfandel wines have jammy fruit with high alcohol, tannins and a spicy character. California’s old vine Zinfandel vineyards, especially in Lodi and Sonoma, produce exceptionally complex wines. White Zinfandel, a blush style, also became very popular in the 1970s and beyond. DNA analysis shows Zinfandel is genetically equivalent to Italy’s Primitivo grape. The grapes were likely brought to the U.S. from Europe in the early 1800s.

Chardonnay

Chardonnay is one of the world’s most popular and adaptable white grapes, thriving in places from Burgundy to Australia. It originated in eastern France but became globally ubiquitous. Chardonnay’s flavor profile ranges from lean minerality in Chablis to richer butter and oak notes in New World wines. Top Burgundy producers advocate restraint and terroir transparency. Oaked California Chardonnays emphasize ripe fruit with a creamy texture. Chardonnay bud late but ripen early, allowing both cool and warm climate viticulture. High acidity also aids flexibility.

Ribolla Gialla

Ribolla Gialla is a high acid white grape grown in Italy’s Friuli-Venezia Giulia region and across the border in Slovenia. It thrives in the Collio zone where it makes dry, medium-bodied whites with savory herb, pear and nutty flavors. Ribolla Gialla likely originated in Greece. The vine buds early and ripens late, retaining acidity. Styles range from fresh, grassy and lower alcohol to more textured, nutty oaked versions designed for aging. Top Friulian producers have championed Ribolla Gialla’s potential, though plantings remain small. Outside its local northeast Italy zone, the variety is almost unseen.

Lagrein

Lagrein is a red wine grape native to northeast Italy and adjacent Alto Adige region of northern Italy. It likely originated in the South Tyrol area. Lagrein produces deeply colored, medium-bodied wines with pronounced aromas of violet, plum, sour cherry and rustic herb flavors. Acidity and tannins range from moderate to high. Lagrein wines can also exhibit a bitter note. The variety thrives in mountainous alpine zones with abundant sun exposure. Lagrein is also used to make rosé wines in Italy and sweet red Schiava wines in Germany under the name Trollinger.

Teroldego

Teroldego is a fruity but tannic red wine grape grown in northern Italy’s Trentino-Alto Adige region. It likely originated in the village of Teroldeghe. Teroldego produces medium-bodied reds with aromas of black plums, black cherries and violets. A bitter almond note is a signature trait, along with high acid and tannins when young. Teroldego requires careful winemaking to balance its inherent structure. The variety was often used to add color in blends but now high quality single varietal wines like Teroldego Rotaliano show its potential. Plantings are almost exclusively in Trentino with very limited exports.

Schiava

Schiava is an Italian light-bodied red wine grape widely grown in Germany and the Alto Adige region. In Germany it is known as Trollinger. Schiava produces pale, tangy red wines with red fruit aromas, high acidity and low tannins. Styles range from simple, fruity table wines to richer, oak-influenced examples. Schiava likely originated in the South Tyrol/Alto Adige regions where the local form is called Vernatsch. It is typically blended with Lagrein but also prevails on its own. In Germany, Lemberger and other grapes are sometimes blended with Trollinger/Schiava to add color and brightness.

Garganega

Garganega is a moderate acid white wine grape widely grown in northeast Italy. It is the main grape in Soave and Gambellara wines from the Veneto region. Garganega produces dry to off dry whites with aromas of citrus, almonds, white flowers and honey. Soave DOC has a minimum 70% Garganega; some sweet recioto styles require 100% Garganega. Old vine Garganega on volcanic soils offers the most concentration and complexity. Outside Veneto, plantings are very rare. Spain may be Garganega’s origin but most histories trace it to the Veneto hundreds of years ago.

Franciacorta

Franciacorta is a region in Lombardy, Italy that specializes in high quality sparkling wines made in the Traditional Method. Franciacorta wines must contain a minimum blend of Chardonnay and/or Pinot Noir (min 85%) and Pinot Blanc. The best Franciacorta wines spend 20+ months aging on the lees for biscuity complexity. A rosé Franciacorta must contain at least 15% Pinot Noir. The chalky morainic soils provide minerality and acid retention. Franciacorta must be made in the DOCG zone rather than simply in the style. Franciacorta is considered Italy’s version of Champagne.

Fiano

Fiano is a white wine grape grown primarily in southern Italy’s Campania region. It thrives in volcanic soils around Avellino. Fiano makes full-bodied, aromatic whites with nutty, floral, honeyed notes and crisp minerality. The variety buds early but ripens late, maintaining acidity in hot conditions. Fiano likely originated thousands of years ago in Campania. In Roman times, Fiano was used to make raisin wines. Today secco dry styles are popular along with sweet passito wines. Beyond Campania, plantings are minimal. In the right site, Fiano can gain complexity with age that is atypical for southern Italian wines.

Greco

Greco is an ancient Italian white grape variety centered in Campania. It makes medium-bodied, aromatic white wines with flavors of peach, apricot, fennel and savory herbs. Greco di Tufo DOCG in Campania’s Avellino province is considered the benchmark. Greco thrives in the volcanic soils and requires aggressive pruning for best results. The strange name Greco may originate from Greek settlers bringing grapevines. Greco buds early and ripens late while retaining acidity. Beyond Campania, Greco plantings are very limited although cuttings traveled over the centuries to places like Greece.

Vermentino

Vermentino is a crisp, aromatic white grape from northern Italy (Pigato), southern France and the island of Sardinia. It likely originated in Spain. Vermentino is believed to be an evolutionary offshoot of the red Vermentino Nero/Montanaccia. The variety produces light to medium-bodied wines with citrus, stone fruit, salinity and herbal notes. Vermentino thrives in seaside Mediterranean locales. On Sardinia, Vermentino di Gallura DOCG is the prestige style. Elsewhere it may be blended into white blends or made as a single varietal. Vermentino has adapted successfully in Corsica, Liguria and Marche along with Australian and California plantings.

Timorasso

Timorasso is an obscure white wine grape that originated in the Colli Tortonesi zone of Piedmont. It nearly went extinct until revival efforts began in the 1980s. Timorasso’s resurgence yielded aromatic, concentrated whites with Meyer lemon, mineral, honey and nutty almond flavors. Timorasso maintains brisk acidity even when fully ripe. The variety buds early but ripens very late, sometimes into November in northern Italy. The name Timorasso likely derives from “timoroso” meaning shy or fearful – a reference to its hesitant ripening. Only a handful of estates work with Timorasso due to very limited plantings of the finicky grape. In Colli Tortonesi these cult producers have established its reputation.

Sagrantino

Sagrantino is an indigenous Italian red grape that originated and is exclusively grown in Umbria. It produces very full-bodied, tannic wines with intense color and blackberry, plum and spice flavors. Sagrantino wines are required to be 100% Sagrantino and are released after at least 30 months of aging. The grape’s origins are unclear but cultivation likely began centuries ago around Montefalco. Sagrantino’s tannins can be aggressive when young, requiring aging to soften. The variety has helped establish Umbria’s legitimacy alongside other Italian wine regions. International plantings are minimal.

Ribera del Duero

Ribera del Duero is an acclaimed red wine region in central Spain along the Duero river. It specializes in bold, complex Tempranillo-based reds aged in oak. Ribera del Duero acquired Denominación de Origen status in 1982 with Vega Sicilia leading the way. Major vineyards grow at high elevations on primarily limestone soils. Ribera del Duero wines must contain at least 75% Tempranillo, with Cabernet Sauvignon, Malbec and Garnacha sometimes blended in. They are classified as Joven, Crianza, Reserva and Gran Reserva. Intense black fruit, leather and spice characterizes Ribera del Duero’s style.

Dolcetto

Dolcetto is a purple-skinned Italian grape known for its low acidity and soft tannins. It thrives in Piedmont and Liguria. Dolcetto produces easy-drinking reds meant for consumption within a few years. Styles range from light and fruity to richer, oak-influenced versions. The name Dolcetto means “little sweet one” reflecting the grape’s tendency towards sweetness. Winemakers often add acidity during winemaking to balance the grape’s innate low acid. The variety buds early and ripens mid-season. Beyond its home zones of Dogliani and Diano d’Alba, Dolcetto has struggled to adapt elsewhere.

Albillo Mayor

Albillo Mayor is an ancient Spanish white grape recently championed by producers seeking to revive indigenous varieties. It likely originated in Castilla y León before spreading. Albillo Mayor makes light to medium-bodied dry whites with zesty citrus, stone fruit and floral aromas. Acidity is crisp while flavors tend towards subtlety rather than opulence. The high-altitude plateau of Rueda has become a stronghold for Albillo Mayor. Producers like Ossian have helped establish the variety’s potential for refreshing, serious whites both oaked and unoaked. Plantings remain extremely limited outside its central Spanish homeland.

Falanghina

Falanghina is a white grape most commonly grown in Campania in southern Italy. It thrives near Naples and on the coastline, making zesty, refreshing wines meant for early drinking. Falanghina likely has ancient Roman origins. The name may come from the Latin “phalangea” referencing sticks used to support vines. Falanghina produces dry whites with green apple, lemon, stone fruit and floral notes. It maintains relatively high acidity. Some producers use oak aging to add textural depth. Falanghina gained recognition in the 1970s-80s through producers like Feudi di San Gregorio and Mastroberardino.

Nebbiolo

Nebbiolo is an Italian red grape variety renowned for producing prestigious Barolo and Barbaresco wines in Piedmont. Despite producing light-colored wines, Nebbiolo is very high in tannins and acidity. Its wines are aromatic, offering scents of tar, roses, truffles, herbs and cherries. Nebbiolo needs specific vineyard sites like the Langhe hills where fog and altitude help ripen the late-maturing grape. Attempts to grow Nebbiolo outside Piedmont have largely failed. The name Nebbiolo comes from “nebbia” Italian for fog, due to its late harvesting in autumn mists. Some believe it is related to France’s Pinot Noir.

Nero d’Avola

Nero d’Avola is a dark-skinned red wine grape comprising over half of Sicily’s wine production. As Sicily’s most widely planted grape, it makes robust, rustic reds full of black plum, black cherry, licorice and spice flavors. Nero d’Avola grows well in hot, dry climates and ripens late into November. While historical this delayed ripening hindered quality, modern viticulture turned it into an advantage for richly fruited wines. The lavish examples from Noto and Pachino contrast more structured wines from higher, cooler areas facing Etna.

Verdicchio

Verdicchio is an Italian white wine grape that has been grown for centuries in Marche along the Adriatic Coast. It thrives in the hills around Jesi and Matelica where the wines show remarkable freshness. Verdicchio yields light bodied, vibrant wines with lemon, peach, almond and sometimes herbal notes. The wines display distinctive pearlescent sheen. Better producers avoid overcropping and use late harvesting to enhance complexity. Sparkling and sweet passito Verdicchio wines are also made. Beyond Marche, Verdicchio plantings are sparse. It is believed to have been brought to Italy by Slavic settlers from the Balkans.

Montepulciano

Montepulciano is a bold red wine grape planted widely across central and southern Italy. It should not be confused with wines from the town of Montepulciano in Tuscany, which are made from the Sangiovese grape. Montepulciano produces deeply colored, full-bodied wines with black fruit flavors, chewy tannins and rustic notes. It thrives in the hot, dry conditions around Abruzzo. Montepulciano likely originated in Tuscany but migrated south where longer growing seasons suit it better. When yields are controlled, Montepulciano can produce flavorful affordable wines as well as concentrated elite examples like Montepulciano d’Abruzzo Colline Teramane DOCG.

Ruchè

Ruchè is an obscure Italian red grape cultivated mainly in the Monferrato hills of Piedmont. It was nearly extinct but was revived in the 1980s into a bold, fruity dry red wine. Ruchè di Castagnole Monferrato DOCG was granted in 2010, the first new DOCG in Piedmont in 25 years. Ruchè makes intensely aromatic reds with prominent notes of rose, violet, black pepper and wild berry. It is tannic if harvested early. Ruchè’s origins are uncertain but it may come from nearby Asti. The quirky variety caught attention for being untraditionally floral and fruit-forward compared to most Italian reds. Despite acclaim, plantings remain extremely limited.

Marsanne

Marsanne is a moderately rich white wine grape from France’s Rhône Valley, typically blended with Roussanne. On its own, Marsanne offers flavors of honey, baked pear, ginger and almond. The grape thrives in warm sites like Hermitage where it makes complex whites. Marsanne likely originated in the town of Marsanne in northern Rhône before spreading south. Compared to Roussanne, Marsanne is higher yielding but lower in acidity. In Australia it is sometimes labeled as Black Prince. Beyond the Rhône, Marsanne also grows in small quantities in Alsace, Switzerland, California and Australia.

Nero d’Avola

Nero d’Avola is a dark-skinned red wine grape comprising over half of Sicily’s wine production. As Sicily’s most widely planted grape, it makes robust, rustic reds full of black plum, black cherry, licorice and spice flavors. Nero d’Avola grows well in hot, dry climates and ripens late into November. While historical this delayed ripening hindered quality, modern viticulture turned it into an advantage for richly fruited wines. The lavish examples from Noto and Pachino contrast more structured wines from higher, cooler areas facing Etna.