Aglianico is a red wine grape grown in the Campania and Basilicata regions of Italy. The grape is believed to have originated in Greece, introduced to Italy by the Phoenicians around the same time as the Gaglioppo vine. Wines produced from Aglianico tend to be full bodied with firm tannins and high acidity making this a wine that has ageing potential. The rich flavours in Aglianico make it conducive for matching with rich meats such as lamb.

Albariño or Alvarinho is a variety of white wine grape grown in Galicia and northern Portugal, where it is used to make varietal white wines. International wines made from this varietal are most notably from the Rías Baixas DO. It is also common in the Vinho Verde region of Portugal. Its recent emergence as a varietal led the wines to be "crafted for the palates of Europe, America and beyond and for wine drinkers who wanted clean flavors and rich, ripe fruit" and led to wines completely different from those produced across the river in Portugal where it is turned into Vinho Verde. It is said to be related to the Gros Manseng with which it shares some characteristics.

Arneis is a white wine grape variety originating from Piedmont, Italy. Arneis (little rascal, in Piedmontese) is so called because it is regarded as a somewhat difficult variety to grow. It has been grown since the 15th century. The white wines made from the Arneis grape tend to be dry, vibrant and full bodied with notes of pears and apricots.

A cross from Germany of Riesling, Silvaner and Rivaner that ripens late and does well in England

Barbera is a red wine grape variety that is widely planted in Italy. It gives good yields and can impart deep colour, low tannins and (unusually for a warm-climate red grape) high levels of acid. Century-old vines still exist in many regional vineyards and allow production of long-ageing, robust red wines with intense fruit and enhanced tannic content. When young, the wines offer a very intense aroma of fresh red and black berries. In the lightest versions notes of cherries, raspberries and blueberries and with notes of blackberry, black cherries and fruit in brandy wines made of more ripe grapes. Many producers mature the wine in oak barrels, obtaining very good results in terms of complexity and longevity when vanilla and ‘toast’ is added to the original fruit aroma. The lightest versions are not recommended for cellaring. Wines with better balance between acid and fruit, often with the addition of oak and high alcohol content - and reduced yields - are more capable of cellaring.

Cabernet Franc tends to be softer and has fewer tannins than Cabernet Sauvignon, although the two can be difficult to distinguish. Sometimes the French refer to Cabernets, which could mean either of the two grapes. Its typical aromas include herbaceousness and a pronounced peppery nose, even in ripe fruit. Depending on growing region and the style of wine, additional aromas can include tobacco, raspberry, and cassis.

Widely planted grape from the Bordeaux region, responsible for some of the world,s greatest wines.

Carignan is a Spanish variety often blended with Cabernet Sauvignon, Cabernet Franc, Mourvèdre, Merlot, and Syrah especially in the Languedoc region of France, where it is very widely planted but now on the decline. It has an upright growth habit and can be grown without a trellis.

Very dry full flavoured variety from Sicily, more commonly used in the production of Marsala, where the grapes are dried before fermentation.

Chardonnay is believed to be named after the village of Chardonnay in the Mâconnais region of France. DNA fingerprinting research at the University of California, Davis suggests that Chardonnay has originated as a cross between Pinot and the Croatian Gouais Blanc grape varieties. Part of the attraction of Chardonnay, for wine makers and lovers alike, is its versatility. In the New World it is often made using full malolactic fermentation to soften the acidity and some oak handling. Without oak, Chardonnay generally produces a soft wine, often with fruity flavors. When aged with oak, Chardonnay can acquire a smokey, vanilla, caramel, and butter aroma. The origin of the oak - either French or American - will affect the final flavour, along with the degree to which any oak barrels were toasted. For budget wines, the oak is added as staves or even chips to stainless steel containers, which is cheaper than oak barrels. In the much cooler climate winemaking region of Chablis, oak treatment of wine has traditionally been unpopular. Malolactic fermentation is not typically used either. This produces a wine with generally more noticeable acidity which focuses on minerality and purity. Other regions of Burgundy produce more full-bodied styles. Chardonnay is also an important component in Champagne and there are some 100% Chardonnay Champagnes labeled blanc de blancs. It is also used by sparkling wine producers who want to produce a Champagne-like wine.

Chenin blanc is considered by many to be the most versatile of all the wine grape varieties. It produces crisp and dry table wines as well as light sparkling wines. It also is used to produce dessert wines and brandy. Chenin is resistant to many diseases and has vine vigor. It tends to early bud break and can also ripen late well. It can grow in warm climates which are usually too warm for many vinifera types. Its versatility also applies to where it can grow as it can be grown in many soil types. The high acidity of this wine helps the wine age well. It is used to make white wines in a number of styles with or without some residual sugar. Mainly grown in France and South Africa where it is known as Steen.

Widely planted in southern France, this makes for fruity easy drinking wines and adds charm to the more serious syrah.

Principally known for its production of floral dry white wines in the Gascony region of France, it has now become widely planted in Australia and South Africa, chiefly being used as a blender with chenin or chardonnay. A useful variety where some fresh aromatic character is called for.

A variety of white grape grown in the Piedmont region of Italy - principally used in the production of Gavi, the main white wine of the region.

Corvina is a wine grape variety used to make red wines that is sometimes also referred to as Corvina Veronese or Cruina. It is mainly grown in the Veneto region of northeast Italy. Corvina is used with several other grapes to create the light red regional wines Bardolino and Valpolicella that have a mild, slightly bitter fruity flavour with hints of almond.

The grape is named after Francois Durif, a botanist at the University of Montpellier. It was in a vineyard near the university that he discovered the Peloursin berry that contained the first Durif seed in 1880. Syrah was only identified as the source of the pollen in 1997 following DNA fingerprinting at the University of California, Davis. Confirmed as recently as 1997, old plantings of Durif continued to be used to produce popular wine in the Rutherglen, Victoria region of Australia. Durif is now being used in many other wine regions of Australia, and is sometimes used to make sparkling red wine. It is definitely one of the grapes known as the Petite Sirah variety which is extensively planted in California, although other analysis has shown that in vineyards with the most reliable planting records it may only be one of three distinct varieties known collectively as "Petite Sirah".

A white variety grown principally in Campania in southern Italy. Styles vary from dry and full flavoured to aromatic.

A little known variety from Southern Italy making some of Italy's finest dry white wines. A real treat.

Gamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais. Its full name is Gamay Noir à Jus Blanc, and it probably originated as a mutation of Pinot Noir. It is a very old cultivar, being mentioned already in the 1400s. It has been cultivated because it makes for abundant production rather than due to the quality of the wine made from it.

The chief variety of Soave in the Veneto. Capable of much complexity and depth when cropping levels are kept low. At its best this grape will give a good, rather delicate, wine laden with aromatic hints of lemon and almonds.

see Grenache

Gewürztraminer is a white wine grape variety that performs best in cooler climates. It is known for its spicy characteristics. The name literally means "Spice Traminer", and derives from the grape being a highly aromatic variant of its parent, simply called "Traminer". It is now typically grown in the Alsace region of France, Germany, Hungary, New Zealand, Australia and California, The characteristic of the wine, rather than any specific spice, is that there is a strong smell of lychees on the bouquet. This characteristic aroma means that Gewürztraminer is classified as an aromatic wine grape. Dry Gewürztraminer also have aromas of roses, passion fruit and floral notes. As such until recently it used to be considered as one of the few wines that is suitable to be enjoyed with curry and other Asian foods. But it can be over-aromatic for many after the first glass. It also goes well with some cheeses, and fleshy, fatty (oily) wild game. It is believed to be related to Viognier, another aromatic grape.

See Trebbiano

Grenache is usually blended with other varieties, rather than made into a varietal wine, although some growers champion it as a single varietal In France Grenache is the dominant variety in most Southern Rhône blends, especially Châteauneuf-du-Pape. It is also frequently used to make lighter, rosé wines in France and Spain.

One of the varieties principally used in the production of Jurancon, but also planted more widely in the Gers region.

See Viura

Malbec is a black, mellow grape variety originally grown in France, in the Loire Valley and Cahors. Long known as one of the six grapes used in the blending of red Bordeaux wine, it is increasingly celebrated as an Argentine varietal wine. It is also grown in the cooler regions of California. It has an extensive listing of synonyms; currently more than fifty; e.g Auxerrois in Cahors, Côt in the Loire and or Pressac in other places.

Malvasia (also known as Malvazia) is a group of wine grape varieties grown historically in the Mediterranean and the island of Madeira, but now grown in many of the winemaking regions of the world. The name also refers to wines produced predominantly from Malvasia grapes. In the past, the names Malvasia, Malvazia, and Malmsey have been used interchangeably for Malvasia-based wines; however, in modern oenology, "Malmsey" is now used exclusively for a sweet variety of Madeira wine made from the Malvasia grape.

A little known variety outside of the Southern Rhone region of France, this is chiefly used in the production of white Chateauneuf du Pape. Also grown in the Goulburn Valley in Victoria, Australia and vinified by Chateau tahbilk.

A grape variety from southern France mainly used in the production of the sparkling Blanquette de Limoux.

Merlot is a red wine grape that is used as both a blending grape and for varietal wines. Merlot-based wines usually have medium body with hints of berry, plum, and currant. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot an ideal grape to blend with the sterner, later-ripening Cabernet Sauvignon. This flexibility has helped to make it one of the most popular red wine varietals in the United States.

Molinara is a red wine grape from Italy. It adds acidity to the Valpolicella blend made with Corvina and Rondinella. Bardolino also employs the grape at the level of 10% – 20%. It is seldom seen outside these wines, and is losing ground to Corvina in its home territory, but can make wines with bright flavours of red currants and a certain floral quality.

See Mourvedre

Montepulciano d'Abruzzo is a type of wine grape as well as a type of red wine made from these same grapes in the Abruzzo region of east-central Italy. Up to 10% Sangiovese is permitted to be added to the blend. It is typically a fruity, dry wine with soft tannins, and as such is often consumed young. If aged by the winery for more than two years, the wine may be labelled "Riserva."

Mourvèdre is known by various names: in Spain as Monastrell in the Americas and Australia as Mataro, and in France sometimes as Balzac. Its names probably come from the towns of Mataró in Cataluña and Murviedro near Valencia. In certain regions of France it is also still known as Estrangle-Chien ("dog strangler"). The grape requires a hot climate to ripen, and is thus only found in the very south of France. Mourvèdre is more than capable of generating vin de table with a great degree of finesse, especially in blends with Syrah and Grenache.

Müller-Thurgau (also known as Rivaner and/or Riesling X Sylvaner, especially in Europe). It was created by Hermann Müller from the Swiss Canton of Thurgau in 1882, and is still used to make white wine in Germany, Austria, Northern Italy, England, in Australia and New Zealand. With around 42,000 hectares cultivated world-wide, Müller-Thurgau is the most successful newly-created varietal of the last 125 years. In 2007 the 125th anniversary is celebrated at the Geisenheim Grape Breeding Institute.

Muscadet or Melon de Bourgogne is a variety of white grape grown in the Loire Valley region of France and best known through its use in the eponymous wine Muscadet. As its name suggests, the grape originated in Burgundy and was grown there until its destruction was ordered in the early 18th century. In the vineyards around Nantes, however, the harsh winter of 1709 destroyed so many vines that a new variety was needed, and the Melon grape was introduced. Since then it has been used solely in the production of the light dry white wine Muscadet, which is made entirely from the Melon grape. The grape is so associated with this popular appellation of the western Loire that the grape itself is often known as Muscadet. It makes very crisp dry white wines which at their best can be full flavoured and quite complex.

The muscat family of grapes of the species Vitis vinifera are widely grown for wine, raisins and table grapes. They range in color from white to almost black, but almost always have a pronounced sweet floral aroma. The breadth and number of varieties of muscat suggest that it is very old, perhaps the oldest domesticated grape variety. There are theories that most families within the Vitis vinifera grape family are descended from the Muscat family.

The grape is thought to derive its name from the piedmontese word nebia which means fog. During harvest, generally in late October, a deep, intense fog sets into the Langhe region, where Nebieul thrives. An alternative traditional explanation refers to the white milky veil that forms over the fruits as they reach maturity. Its history is believed to start in the XIII century, and certainly it was cultivated since the 14th Century in Valtellina, an east-west valley in the Lombardy region at the foot of the Alps, north of Lake Como. Yet the first clear written references to this grape sort date back to the XIX century only. Until now Valtellina is the only region where Nebieul is grown in Italy outside Piedmont, along with the Aosta Valley.

Negroamaro, is a red wine grape variety native to southern Italy. It is grown almost exclusively in Puglia and particularly in Salento, the peninsula which can be visualised as the “heel” of Italy. Although amaro is the Italian for ‘bitter’, the name is thought to derive from two words meaning ‘black’: the Latin language ‘negro’ and the ancient Greek ‘maru’. The grape can indeed produce wines very deep in color. Wines made from Negroamaro tend to be very rustic in character, combining perfume with an earthy bitterness. The grape produces some of the best red wines of Puglia, particularly when blended with the highly scented Malvasia Nera, as in the case of Salice Salentino

Nero d'Avola is considered as the most typical and representative red grape of Sicily, excluding the territory of Etna. Nero d'Avola ("black grape of Avola") was selected for cultivation by grape-growers of Avola several hundred years ago and spread recently throughout the rest of the island. When cultivated to yield a low quantity of fruit per vine, this grape variety is capable of ageing well. An aroma of red fruit and typically "sweet" tannins that persist after many years are the most significant components. At the same time, this grape also lends itself well to the production of young wines with highly pronounced aromas of red fruit (plum, blackberry) and smooth tannins. It may also have a peppery or jammy taste.

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The main variety in sherry production, white with a distinctive flavour when made into sherry. The grape is low in acidity and has a tendency to oxidise, neither of which poses problems for sherry but results in low quality table wines.

A White variety from southern Spain previously used in the production of Montilla - now making dry white wine with some character.

Petit verdot is a variety of black grape used in the production of red wine, principally in classic Bordeaux blends. The fact that it ripens much later than most of the other varieties of grape means that it cannot successfully be grown in many of the French regions, and is only found in any quantity in the Médoc region of Bordeaux. Petit Verdot's main use is to add aroma, colour, acid and tannin to many of the regions' great red wines by adding quantities of up to 10%. Today it is grown in larger quantities in Australia which had plantings of 1600 ha in the year 2000, compared to France which only had 400 ha in 2000. In Australia it is being used increasingly to make varietal wines. When young its aromas have been likened to banana and pencil shavings. Strong tones of violet and leather develop as it matures. It has good mid palate character which Cabernet Sauvignon lacks, hence Petit Verdot's use in many Cabernet Sauvignon blends.

see Durif

A variety from the Languedoc coast principally used in the production of Vermouth, but now becoming well known as a crisp dry white wine that goes well with seafood.

Pinot blanc is a white wine grape. It is a clone or genetic mutation of Pinot gris, which is itself a clone of Pinot noir. It is grown in France, particularly Alsace, and in Germany where it is known as Weißer Burgunder or Weißburgunder.

see Pinot Gris

Pinot Gris is thought to be a mutant clone of the Pinot Noir grape, it has a grayish-white fruit, accounting for its name ("gris" meaning gray in French). The grape grows best in cool climates. Pinot gris is known from the Middle Ages in the Burgundy region, where it was probably called Fromenteau. It spread from Burgundy, arriving early in Switzerland and in Hungary by 1300 and reaching Germany by the end of the 16th century. It is now grown in most European countries, as well as in Australia, Canada, New Zealand, South Africa, and the U.S.

One of the three main varieties that make up chamapagne, this variety is used to add body and weight, rounding out the greener chardonnay.

Pinot noir grapes are grown in diverse locations around the world, but the grape is chiefly associated with the Burgundy region of France. Production of pinot noir dates back more than two thousand years. It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine.

Pinotage is a wine grape that is a cross between Pinot Noir and Cinsaut (called Hermitage in South Africa and parts of Europe, hence the portmanteau name of this grape variety). Pinotage is a controversial grape variety that was created in South Africa in 1925 by Abraham Izak Perold, a professor at Stellenbosch University but not used commercially until 1959. Perold was attempting to combine the best qualities of Pinot Noir, a grape that can be difficult to grow but with excellent wine-making properties, with the Cinsault, which is very prolific and sturdy.

Also known as Zinfandel, this early ripening variety is grown mainly in Puglia in Southern Italy where it makes full bodied very fruity wines with lots of body and extract. For more on this variety see zinfandel.

Prosecco is a variety of white grape grown in the Veneto region of Italy, and also gives its name to the sparkling wine made from the grape. The grape is grown in the Conegliano and Valdobbiadene wine-growing regions north of Venice. Its late ripening has led to its use in dry sparkling (spumante) and semi-sparkling (frizzante) wines, with their characteristic bitter aftertaste. The cocktail Bellini, made with sparkling wine and peach juice, and the cocktail poinsettia, made with a mixture of sparkling white wine, vodka, and cranberry juice, should properly be made with Prosecco wine.

Riesling is a grown historically in Germany, Alsace, Austria, and northern Italy. It is a very old grape, first documented in 1435. The modern word Riesling was first documented in 1552 when it was mentioned in Hieronymus The most expensive wines made from Riesling are late harvest dessert wines, produced by letting the grapes hang on the vines well past normal picking time. Through evaporation caused by the fungus Botrytis cinerea ("noble rot") or by freezing, as in the case of ice wine (in German, Eiswein), water is removed and the resulting wine offers richer layers on the palate, more flavour, and more complexity. These elements combine to make wines which are amongst the most long lived of all white wines.

Rondinella is a red wine grape mainly grown in the Veneto region of Italy and used in wines such as Valpolicella and Bardolino. The main grape used for these wines, however, is the Corvina.

Sangiovese also known as Sangiovese grosso, Brunello, Uva brunella, Morellino, Prugnolo, Prugnolo gentile, Sangioveto, Tignolo and Uva Canina is a red wine grape variety originating in Italy where it is now recognised as a superior variety. Although it can be found as a varietal, and as a single-variety wine such as Brunello di Montalcino or Sangiovese di Romagna, it often forms part of a blend. The traditional home of Sangiovese is in Tuscany, and it is the major component in blends such as Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and Morellino di Scansano. The grape is also used to make some modern "Super Tuscan" wines like Tignanello. It is a slow-ripening grape. Sangiovese is becoming increasingly popular as a red wine grape in Australia. This is part of a growing trend in Australia to use a wider range of grape varieties for winemaking.

Sauvignon blanc is a green-skinned grape variety which probably originates from the Bordeaux region of France. It is now planted in much of the worlds winelands, producing a crisp, dry, and refreshing white varietal wine. Aside from its undoubted greatness in the upper Loire, the variety also reaches a peak in the South Island of New Zealand.

A variety of sauvignon with a slightly darker skin.

Sémillon is a golden-skinned grape used to make dry and sweet white wines, most notably in France and Australia. In France, the Sémillon grape is grown mostly in Bordeaux. There, it is blended with Sauvignon blanc and Muscadelle. When dry, it is referred to as Bordeaux blanc and is permitted to be made in the appellations of Pessac-Léognan, Entre-deux-mers and other less renown regions. In this form, Sémillon is generally a minor constituent in the blend. When used to make sweet white wines of Bordeaux, such as the wine of Sauternes and Barsac, it is often the dominant variety. In such wines, the Sémillon is attacked by the "noble rot" of Botrytis cinerea which consumes the water and thus concentrates the sugar present in the grape pulp. Sémillon is attacked by the "noble rot" of Botrytis cinerea which consumes the water and thus concentrates the sugar present in the grape pulp.

see Syrah

Shiraz or Syrah, the names are interchangeable. It is called Syrah in France, and most often in the United States, South Africa, Australia, and Canada it is known as Shiraz. In Australia it used to be called Hermitage up to the late 1980s. Its name stems from Shiraz—the city of flowers, wine and poetry in Iran—in the heart of an ancient winemaking region. Most famously used in the production of the great wines of the Rhone Valley, it also makes fine wines in Australia and South Africa.

A variety specific to the South West of France, principally the Bearn region where it is made into Madiran. Also grown widely in Uruguay

Tempranillo is native to northern Spain, and widely cultivated in both northern and central Spain. It is also fairly common in Argentina, and plays a minor role in the wines of two regions of Portugal, the central Alentejo and Douro, where it is known as Tinta Roriz and mainly used in blends to make port wine. Tempranillo is now grown in many Australian wine regions including McLaren Vale, the Adelaide Hills and the Geographe Region of Western Australia. Tempranillo does best in cooler grape growing regions, as it does not tolerate hot or dry weather well. Pests and diseases are a serious problem for this grape variety, since it is has little resistance to either. It is lightly coloured and ages well in American and sometimes French oak. Tempranillo is also known as Cencibel and Ull de Libre. Until recently, some suspected that Tempranillo was related to the Pinot Noir grape, but recent genetic studies tend to discount this possibility.

Tinta Barroca is a Portuguese red wine grape that is grown primarily in the Douro region with some plantings in South Africa. In Portugal, it is a common blending grape in Port wine while in South Africa it is normally made into a varietal. The vine was introduced to the Douro region in the late 19th century and has the advantages of being able to withstand cool conditions while planted on north-facing slopes.

This grape varietal, spelled torrontés, makes wine which bears the same name. It has turned into the symbolic white grape of Argentina. Although the origin of the grape was formerly unknown, recent research has proved it comes from the Malvasia group of grapes, originating in the Mediterranean region. Its recognition is the result of wines produced in the Valley of Cafayate, in Salta Province, the northernmost and highest altitude Argentine wine region.

Touriga Francesa (or Touriga Franca) is one of the major grape varieties used to produce port wine. Touriga Francesa is lighter and more perfumed than Touriga Nacional and adds finesse to this powerful wine. Touriga Francesa has been described by Jancis Robinson as playing “Cabernet Franc to Touriga Nacional’s Cabernet Sauvignon.”

Touriga Nacional is a variety of wine grape used predominantly to make port, and considered by many to be Portugal's finest grape. Also occasionally known as Mortágua, the Touriga Nacional grape is unpopular with some vineyards as its grapes are unusually small, leading to comparatively low yields. Nonetheless, it is hard to find a manufacturer of port that does not consider the grape as one of its most important ingredients, and it is the principal variety used in the great vintage ports and table wines of the Douro valley.

Trebbiano is a white grape used to make white wine, and the most common white grape variety in Italy, accounting for around a third of all Italy's white wine. The grape is known as Ugni Blanc in France, where it is also the most widely planted white grape. In France the grape is also sometimes known as Clairette Ronde, in Bulgaria and Portugal is called Thalia, and in Corsica as Rossola. The name, in fact, covers a collection of almost indistinguishable varieties, all of which are known for their bland flavour and high acidity. The most important sub-varieties include Trebbiano di Soave, Trebbiano Toscano, Trebbiano Romagnolo, Trebbiano Gallo and Trebbiano d'Abruzzo.

Neutral light bodied - mainly used in spirit production and thus widely planted in the Charente and Gascony regions of France. Also known as Chasselas and Trebbiano, it is widely planted as a bulk wine producer.

Good quality Spanish grape variety for white wines. The variety can oxidize relatively easy. The wines are well balanced and structured. Verdejo wines have the taste and smell of pears and can be nutty and honeyed after some aging in bottle. Chiefly planted in the Rueda district, it is also planted more widely including La Mancha.

Verdelho is a white grape grown throughout Portugal, though most associated with the island of Madeira, and also gives its name to one of the four main types of Madeira wine. The grape has traditionally been one of the most popular grapes planted on the small island of Madeira since vines were first planted there in the 15th century. The variety of Madeira wine known as Verdelho lies between those of Sercial and Bual in style, being richer than Bual but not as dry as Sercial. The variety is known for its high acidity when aged, but if drunk young generally possesses more flavour than the other Madeiras. The grape is also grown in Spain, where it is called Godello and Verdello. The grape is also grown in Argentina, with at least one producer marketing a varietal called simply Verdelho. The grape has also been highly successful in the vineyards of Australia, particularly the Hunter Valley region, Langhorne Creek and the Swan Valley. Unlike the wines of Madeira, Australian Verdelhos are dry white wines which are fresh and aromatic, and quite suitable for lunchtime or summer drinking.

Verdicchio is a variety of white grape grown in the Marche region of Italy and gives its name to the varietal white wine made from it. The name is a derivative of the word "verde" which means green due to its slight green/yellow hue. Its high quality white wines are produced around the area of Castelli di Jesi and Matelica, and are noted for their high acidity and a characteristic nutty flavour. The grapes are also used to make sparkling wine.

In France, Viognier is the single permitted grape variety in the famous appellations of Condrieu and Château Grillet, which are located on the west bank of the Rhône River, about 40 km south of Lyon. The wines of Condrieu are the most famous, and most expensive, Viogniers in the world. By 1965, only about 30 acres (120,000 m²) of Viognier vines remained in France, and the variety was nearly extinct. Even as late as the mid-1980s, Viognier in France was endangered. Paralleling the growth of Viognier in the rest of the world, plantings in France have grown dramatically since then. Viognier grapes can be difficult to grow and low yielding. The variety is not very resistant to disease. The grape prefers warmer environments and a long growing season, but can grow in cooler areas as well. It is a grape with low acidity; it is sometimes used to soften wines made predominantly with the red Syrah grape (Côte Rôtie from France or The Laughing Magpie from South Australia being two examples), and is blended with other white and red varieties, but it can make outstanding wines by itself. The color and the aroma of the wine suggest a sweet wine but Viognier wines are predominantly dry, although sweet late-harvest dessert wines have been made. Viogniers more than three years old tend to lose much of the floral aromas that make this wine unique. Aging these wines will often yield a very crisp drinking wine which is almost completely flat on the nose.

The synonym used in the Spanish DO of Rioja for Macabeo, which is the most popular grape of northen Spain. High in production, the Macabeo takes well to hot and dry regions. It also buds late which makes it less likely to be harmed by frost. Together with the varietals Parellada and Xarel-lo it is used in the production of the sparkling Spanish wine Cava. Both still and sparkling wines from the Macabeo are dry, medium in acidity, and have notes of delicate wildflowers and bitter almonds. Macabeo is best consumed young.

Zinfandel, in Europe known as Primitivo, is a red-skinned wine grape. It is popular in California for its intense fruitiness and lush texture. Typically, Zinfandel tastes of white pepper with bramble and fresh or fermented red berries. Vintners use Zinfandel grapes to produce a wide range of wine styles including sweet White Zinfandels, light-bodied reds reminiscent of Beaujolais nouveau, full bodied dry reds, sweet late harvest dessert wines, and ports. In the 1990s and 2000s, conscientious producers have created ageworthy Zinfandels of remarkable complexity and finesse, although always with great vigour and power.