A

AURORE: A  French-American white hybrid grape that produces light, soft, fruity off-dry wines. Most common in the Eastern U.S.

B

BACO NOIR: A  French-American red hybrid grape that yields a bold red wine with similarities to Cabernet Sauvignon. Most common in the Eastern U.S.

BARBERA: A red varietal originating in Piedmont and the adjacent Northern Italian wine producing regions.  In California, Barbera has been around for a long time, brought by Italian immigrants early in California's wine history. Generally a simple, frequently course wine, it is often used as a component in bulk wines due to its good color and high acidity. Barbera has experienced waves of popularity in concert with Rhone and Mediterranean style wines. Some of the most intense California Barberas come from old dry-farmed vineyards of the Sierra Foothills.

BLACK MALVOISIE. See Cinsault.

C

CABERNET SAUVIGNON: The most popular red varietal in California, Cabernet is the basis for many fine French Bordeaux wines. Highly tannic when young, most Cabernets require significant barrel and bottle aging to soften. Cabernet are usually intense and complex, it can produce wines with blackcurrant, black pepper, berry, eucalyptus, bell pepper, olive, chocolate and mint undertones.

CABERNET FRANC: Has similarities to Cabernet Sauvignon with which it is often blended. Usually lighter in body, Cabernet Franc has deep purple color when young and a perfumed aroma.

CARIGNANE: A red varietal associated with the wines of Southern France. Suited for warm regions, it has also been grown in North Africa and California's Central Valley. Like Barbera, it is often used for blending. Recently, many wineries have produced wines of character and merit. Carignane, Grenache, Syrah, Mourvedre, and Cinsault are frequently blended to create Southern Rhone style reds both in France and now in California.

CATAWBA: A native American (Labrusca) grape used in Eastern U.S. wineries to produce sweet white wines with a distinct "foxy" character. It has more recently been used to produce wines of a variety of styles including dry and sparkling wines.

CHAMBOURCIN: A  French-American red hybrid grape grown in the Loire Valley of France and in the Eastern U.S. Chambourcin has only been available commercially since 1963. It is a popular in France as a fruity red or rose wine with a distinct aroma and herbaceous flavor.

CHANCELLOR: A  French-American red hybrid producing high quality red and rose wines with herbaceous and berry-like flavors. It is grown in France and the Eastern U.S.

CHARDONNAY: California's premiere dry white wine, and perhaps of the world. Often created in a "Burgundian" style, most fine Chardonnays are barrel fermented with noticeable oak flavors and aromas. Chardonnays can exhibit aromas and flavors of apple, pear, pineapple, peach, citrus, butter, cream, toast, oak, vanilla, coconut, and spice.

CHENIN BLANC: A widely produced white variety, often made in a light, fruity style often high in acid. A major component on California "Chablis" or white table wine.

CINSAULT: A large black fruited grape associated with the Southern Rhone and Midi regions of France. Primarily a blending grape, it helps balance the high alcohol and excess tannins and adds finesse and fragrance to blends containing Grenache, Mourvedre, and Syrah. A very small amount of Cinsault is produced in California where it was known as Black Malvoisie.

CYNTHIANA: A red American hybrid variety grown in the Southeastern U.S. thought same as Norton. Produces wine with spice and coffee flavors.

D

DE CHAUNAC: A  French-American red hybrid planted mainly in the Northeast U.S.

DELAWARE: A pink colored American variety used to make sweet, dry and sparkling white wines of high quality when handled correctly. 

E

F

FOCH: A French-American red hybrid producing deeply colored Burgundian style wines.

G

GAMAY (Gamay Beaujolais, Napa Gamay): Three different grape varieties are permitted to use the term "Gamay" on their label: Gamay Noir (French Beaujolais wines); Gamay Beaujolais (a clone of Pinot Noir); and Napa Gamay (Valdigue in France). Generally used similarly to produce light to medium bodied fruity red wines. Many vintners utilizing a technique called carbonic maceration (whole-grape fermentation) to produce delicate, clean, fruity wines with little or no oak aging. These wines are often called Beaujolais Nouveau, or Nouveau Gamay.   

GRENACHE: A Mediterranean red varietal grown in Spain, Southern France and California. Usually a blending component, it is the predominant grape in Chateauneuf-du-Pape. California Grenache tends be light in color, high  in alcohol, and fruity with a strawberry-citrus character. Grenache is often used to make medium bodied rosé wine.

GEWÜRZTRAMINER: A German white grape producing intensely spicy wines with a pronounced floral aroma and flavor. Frequently slightly sweet, tart and low in alcohol, it is similar in style to Johannesburg Riesling. "Botrytis" infection produces late harvest dessert style wines with intense honey flavor and aroma. Also used to produce very high quality sparkling wines.

H,I

J

JOHANNESBURG RIESLING: A white variety from the Rhine Valley in Germany and grown widely in California, it produces a fresh fruity wine, often finished with high acid, low alcohol and some residual sugar. If infected with the appropriate amount of botrytis, it can produce outstanding late harvest wines. "JR" can exhibit flavors and aromas of peach, orange, pineapple, pear, honey, spice, and flower petals.

K, L

M

MERLOT: A Bordeaux style red that has dramatically increased in popularity. Generally softer, Merlot has taste and aroma components similar to Cabernet Sauvignon. Once used primarily for blending, Merlot is frequently used to soften Cabernet. Merlot matures earlier than Cabernet Sauvignon, making it more accessible at a younger age. 

MOURVEDRE: A sturdy red Mediterranean variety used mostly in blends. California Mourvedre exhibits a tea-like herbal character, and is frequently produced as a boutique wine.

MUSCAT: A general category for a number of distinct grape varieties, both red and white, that have a uniquely fruity-spicy-floral-aromatic character. Most often used to produce sweet, dessert style  wines, it is also used to create sparkling wines similar to Italian Spumante.

N

NORTON: (see Cynthiana)

O

P

PETITE SIRAH: A deeply dark skinned red grape that produces wines heavy, tannic wines with an indigo ink color. Traditionally robust, rustic and simple, many California wineries have produced intensely complex wines with distinctive character. Often possessing black pepper and blackberries in the aroma and taste, this grape was once confused with Syrah/Shiraz. 

PINOT NOIR: The premier red wine of the Burgundy region of France. Pinot Noir is lighter in color than Bordeaux reds (Cabernet Sauvignon, Merlot), it has a distinctive raspberry, cherry nose and develops tea, mushroom, tobacco, and leather undertones as it ages. It is arguably the most difficult wine to produce well, varying greatly with weather and other environmental factors.

Q

R

RIESLING: See Johannesburg Riesling

S

SANGIOVESE: The most important red grape from the Tuscan region of Italy where it goes into the production of Chianti and other reds. California wineries often produce this varietal as a medium bodied red with intense cherry, plum and smoky flavors and aromas.

SAUVIGNON BLANC: A white of the Bordeaux region of France, it produces a grassy, flinty, citric and herbaceous wine much simpler than Chardonnay. Once touted as the replacement for Chardonnay, Sauvignon Blanc's popularity has waned.

SEYVAL BLANC: A versatile French-American white hybrid used in the Eastern U.S. The dry versions are sometimes described as being like a French Chablis.

SEMILLON: A white Bordeaux variety with a ripe, spicy, fig-like character. Often blended with Sauvignon Blanc to balance and soften its grassiness. When infected by  Botrytis, it can yield world-class wines similar to the great Sauternes.

SYRAH: An increasingly popular red variety from the Rhone Valley region of France, Syrah (Shiraz) is the premier varietal in Australia. California wineries produce a spicy red wine of moderate complexity. Often confused with Petite Sirah.

T,U

V

VIDAL BLANC: An important French-American white hybrid wine grape in the Eastern U.S. Made in a variety of styles from dry to sweet including late-harvest dessert style and ice wines. When grown in cooler regions and vinted in a Germanic style, it is similar to Riesling.

VIOGNIER: A spicy white wine originating from the northern Rhone Valley region of France. Fairly new to U.S. vineyards, it is producing magnificent wines intense varietal flavors. A very versatile grape, Viognier can produce the gamut of wines exhibiting Riesling-like floral fruitiness or long, full Chardonnay characteristics.,

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Z