Special country & region guides to varietals:

Basic:

Austrian:
Basic:

Aperitifs
Aperitifs, or appetizer wines, are generally served before meals.
Champagne and sherries are traditional aperitifs, and light white wine is also appropriate.
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Barbera
Barbera is a red wine grape found primarily in Italy's Piedmont region.
It produces bright, crisp wines with deep ruby colors, full body and low tannin levels.
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Blush Wines
(RosŽs)
Blush wines, also called rosŽs, are light pink wines made from several red wine grapes.
They get their color from a very short period of contact with the grape skins during the wine-making process.
Blush wines are light and usually have some sweetness.
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Brunello
(Sangiovese Grosso)
This is one of two strains of the red, Sangiovese grape.
It's bigger and much more rare than its cousin, Sangiovese Piccolo.
Brunello is the grape behind Brunello di Montalcino, a luscious and long-aging red wine from Italy's Tuscany region.
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Cabernet Sauvignon
Cabernet Sauvignon is a red wine known for its depth of flavor, aroma and ability to age.
It is full-bodied and intense, with cherrycurrant and sometimes herbal flavors.
Cabernet Sauvignon may have noticeable tannins.
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Champagne/Sparkling
These wines are made effervescent in the wine-making process. Champagnes and sparkling wines range in style from very dry (Natural), dry (brut) and slightly sweet (extra Dry) to sweet (sec and Demi-Sec). Many sparkling wines are also identified as Blanc de Blancs (wines made from white grapes) or Blanc de Noirs (wines produced from red grapes).
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Chardonnay
Chardonnay is a white wine which can range from clean and crisp with a hint of varietal flavor to rich and complex oak-aged wines. Chardonnay typically balances fruit, acidity and texture.
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Chenin Blanc
Chenin Blanc is a white wine with fresh, delicate floral characteristics.
It grows well in warmer climates and produces light, wellbalanced wines ranging from dry to off-dry (slightly sweet) styles.
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Dolcetto
This red wine grape is found almost exclusively in Italy's Piedmont region.
It produces soft, purple and fruity wines with fragrances resembling licorice and almonds.
Dolcetto is best enjoyed one to three years after harvest.
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Dessert Wines
Dessert wines are usually served with or in place of dessert, and can be sweet or dry.
Dessert wines are officially classified as having an alcohol content of between 17 and 21 percent.
Sherry, wines made from the Muscat grape family, Tokay and Port
(available in a range of styles based on sweetness and time aged in wood).
Late-harvest varietals are not officially termed dessert wines, but are increasingly popular in this role.
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French Colombard
French Colombard is a white wine which is generally light and off-dry (slightly sweet).
It is the most widely planted varietal in California.
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Fume Blanc
Fume Blanc is a white wine best known for its grassy, herbal flavors.
Fume Blanc is also called Sauvignon Blanc, and is a popular choice for fish and shellfish dishes.
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Gewürztraminer
Gewurztraminer is a white wine that produces distinctive wines rich in spicy aromas and full flavors,
ranging from dry to sweet. This varietal is a popular choice for Asian cuisines and pork-based sausages.
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Grenache
Grenache is a red wine grape that produces fruity, spicy wines with medium body and tannins.
It also can show a lighter side when it's turned into Rose.
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Marsanne
This grape can produce rich white wines with flavors resembling pears, citrus, and nuts.
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Merlot
Merlot is a red wine with medium to full body and herbaceous flavors.
Merlot is typically softer in taste than Cabernet Sauvignon.
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Mourvedre
(Mataro)
This warm-weather, red wine grape can turn into pleasant medium-weight wines with cherry and berry flavors.
It goes by the name Mourvedrein France. In California and Australia, it is often called Mataro.
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Muscat
The white Muscat grape produces spicy, floral wines that often do something most other wines don't: they actually taste like grapes. Muscats can range from very dry and fresh to sweet and syrupy.
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Nebbiolo
This is the great red variety of Italy's Piedmont region.
At its best, Nebbiolo produces strong, long-aging wines with depth and character.
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Petite Sirah
Petite Sirahs are red wines with firm, robust tannic tastes, often with peppery flavors.
Petite Sirahs may complement meals with rich meats.
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Pinot Blanc
(Pinot Bianco)
Some people call Pinot Blanc the poor man's Chardonnay because both grapes produce similar flavors and textures. Pinot Blancs are often clear and intense with hints of fruit and honey.
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Pinot Gris
(Pinot Grigio)
The low acidity of this white grape helps produce rich, lightly perfumed wines that are often more colorful than other whites.
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Pinot Noir
Pinot Noir is a red wine of light to medium body and delicate, smooth, rich complexity.
The Pinot Noir grape is one of the most challenging wine grapes to bring to full potential.
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Pinotage
Pinotage is a red hybrid grape that's gained its greatest acclaim in South Africa.
At its best it produces big, plummy wines with a lot of character.
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Red Wines
Red wines are usually dry and have some tannic astringency.
They gain their color during the wine-making process, through the extraction of pigments from the skins of red wine grapes. Reds may be aged in wood for depth and complexity, or produced in light, fruity styles.
Cabernet Sauvignon, Merlot, Petite Sirah, Pinot Noir, Zinfandel and blush wines (roses) are red wines.
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Riesling
Rieslings are white wines known for their floral perfume.
Depending on where they're made, they can be crisp and bone-dry, full-bodied and spicy or luscious and sweet.
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Rosés
(Blush Wines)
Roses, also called blush wines, are light pink wines made from several red wine grapes.
They get their color from a very short period of contact with the grape skins during the wine-making process.
Roses are light and usually have some sweetness.
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Sangiovese
(Sangiovese Piccolo)
Sangiovese is best known as the grape behind the Italian red wine, Chianti.
It often boasts a distinctively smooth texture topped with spice, raspberry and licorice flavors.
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Sauvignon Blanc
Sauvignon Blanc is a white wine best known for its grassy, herbal flavors.
Sauvignon Blanc is also called Fume Blanc, and is a popular choice for fish and shellfish dishes.
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Semillon
The white Semillon grape reaches its pinnacle in sweet, honeyed wines such as the Sauternes of southwest France.
Semillon is often blended with Sauvignon Blanc and sometimes with Chardonnay.
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Syrah
(Shiraz)
Syrah can produce monumental red wines with strong tannins and complex combinations of flavors including berry, plum
and smoke. It's known as Shiraz mainly in Australia and South Africa.
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Table Wines
Table wines include red, white, blush (rose) wines containing from seven to fourteen percent alcohol and are still, rather than effervescent. Table wines can be made from any grape or combination of grapes in any style a vintner chooses. Table wines may carry varietal names or names describing the color (for example, blush) or region (such as Chablis) or a name coined by the winery.
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White Wines
White wines can range in style from bone dry to sweet.
Some are aged in oak, while others are kept out of wood.
Chardonnay, Chenin Blanc, French Colombard, Gewürztraminer, Riesling, and Sauvignon Blanc are all white wines.
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Viognier
Viognier is a rare white grape that is difficult to grow.
Fans of this variety enjoy its peachy, apricotty and sometimes
spicy flavors.
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Zinfandel
Zinfandel is a red wine with light to full body and berry-like or spicy flavors.
The Zinfandel grape is also widely used in the popular off-dry blush wine known as White Zinfandel.
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Austrian

Bianca
New Hungarian strain.
Because of the genetic profile, its origin as Bouvier crossed with SV 12375 is beyond a doubt.
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Blauburger
This variety is a Blauer Portugieser [see German varietals] and a Blaufränkisch cross,
according to it breeder, Professor Fritz Zweigelt. He created it in 1923 at the Austrian Federal College and Institute for Viticulture and Pomology in Klosterneuburg. Blauburger has a strong, intense, almost black color and has a velvety and lively note to its taste.
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Blaufränkisch
A red grape clearly derived from a Heunisch cross, but the second parent is unclear. Because of the
great similarity, however, the Blauer Grober, Blauer Zierfandler, or an unknown variety could be the second parent. Blaufränkisch is a high-quality vine with enormous potential, making it one of Austria's most important vines. Blaufränkisch is Cabernet-like, often showing cherry flavors, even cassis when very ripe, with a firm grainy texture. Blaufränkisch wine is dark ruby red in color with a shimmer of violet. It is strong and understated in its tannin content, and its fruity taste is also remarkable. Blaufränkisch is characterized by an intense bouquet and tannin flavor, and thus an aging period of several years is necessary.
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Bouvier
Created by Mr. Bouvier from a seedling cross. One parent was a Burgunder; the second has not yet been determined. Bouvier vines originated in the French-speaking part of Switzerland and traveled to Austria. It is supposed that Clotar Bouvier, the owner of a large vineyard estate, discovered the Bouvier in the midst of other vines on the family estate Herzogenburg in what was once Radkersburg. Bouvier is well-suited for the production of table grapes as well as for the pressing of excellent sweet wines.
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Blauer Burgunder
(Pinot Noir)
The Burgunder variety is a cross of Schwarzriesling and Traminer. Even before that,
the Schwarzriesling was considered a Burgunder mutant, but the differences in appearance and in the
genetic makeup preclude a clone mutation. The three various grape colors are thus genetically based.
This variety is well suited for aging in barrique casks.
Excellent wines made from the Blauer Burgunder can be aged for many years.
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Grauer Burgunder, Weiser Burgunder
(Pinot Gris, Pinot Blanc)
The varieties are genetically identical with the Blauer Burgunder. The various grape colors can be explained as a cross between varieties, resulting in the blue grape color (Schwarzriesling) or the grey or white grape color (Traminer).
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Chardonnay
(Morillon)
Although the German synonym Feinburgunder is inappropriate, the Chardonnay variety derives from a Burgunder and Heunisch cross. Morillon is a variety of its own and is also a Burgunder cross, although the second parent has not been determined. Most Morillon clones, however, are genuine Chardonnays and are only called Morillon in error. But since the name Morillon is older than the name Chardonnay, it may be assumed that the distinction was very late in being made. Thus the differentiation of Burgunder based on individual clones creates problems even today.
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Cabernet Franc
This red variety still bears traces of the wild grape and probably derives from it, although there are recognizable signs of a cross with Vitis vinifera. This variety comes from France (Bordeaux Region), where it was first mentioned in historical documents in 1635. The wine it yields is quite harmonious, fruity and strong, but it does not quite reach the class of cabernet sauvignon, which is a close relative.
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Cabernet Sauvignon
As indicated by the name, this varietal is a Cabernet Franc and Sauvignon cross. This varietal is capable of producing full bodied wines with good tannins and fruit characters when the right site and weather conditions combine. It is slowly finding favor with some Austrian growers, especially in Burgenland. It can be expensive as a single varietal wine and is therefore often part of a blend where it backs up fruit and tannins.
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Frühroter Veltliner
(Malvoisie)
This varietal is a Roter Veltliner and Silvaner cross. The synonym Malvoisie or Malvasier is problematic because there are numerous other Malvasier varietals that have nothing to do genetically with this one.
But since both the Silvaner and the Roter Veltliner are very typically Austrian, Austrian origins can be assumed for the Frühroter Veltliner. In contrast to the malvoisie in southern countries, Austrian malvoisie is mild in its acid content, strong in taste and content, rich in extracts and spicy in flavor. Because of its low acid content, this wine can only be aged for a limited time and should be enjoyed in its earlier years.
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Furmint
The Furmint has been recognized as a Heunisch cross; the second parent must have borne a similarity to other Hungarian varieties. A grape of great character, it is the trademark of Hungary both as the principal grape in Tokay and as vivid vigorous table wine with an appley flavor.
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Goldburger
Tests confirm that this variety was indeed created from an Orangetraube and Welschriesling cross in 1922 by the Austrian Federal College and Institute for Viticulture and Pomology in Klosterneuburg. The Goldburger is golden yellow in color, has a fruity bouquet, and has a full, strong taste rich in extracts. Top-quality wines of this variety are of the highest quality and very ageable.
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Jubiläumsrebe
The origins of this variety do not fit with the original information that it was a Blauer Portugieser
and Blaufränkisch cross. Rather it was created from "Cross 48" performed by Professor Fritz Zweigelt
between a Grauer Portugieser and a Frühroter Veltliner.
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Kadarka Blanc
This is identical with the variety Martinsriesling, but is not directly related to the Blauer Kadarka which is generally associated with Hungarian wines.
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Merlot
Like Cabernet Sauvignon, this variety also derives from a Cabernet Franc cross;
the second parent has not yet been determined. The name of the vine comes from the French word merle (blackbird) blackbirds have a special preference for the early-ripening merlot grapes. Merlots are full, high-grade, ruby red wines with an intense and unique bouquet, making them very suitable for cuvŽes.
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Müller-Thurgau
Bred by Professor Hermann Miller from Thurgau, this white grape variety derives from a Riesling and Madeleine Royale cross. Comprehensive analysis has revealed that there is a high degree of similarity between
the varieties Madeleine Royale and Chasselas de Courtiller, but it has not been possible to prove them identical, as was previously believed. Characteristics of Müller Thurgau include the lightly to heavily developed muscatelle effect in its bouquet, low alcohol level, and a fresh, light, and finely fruity nature.
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Muscat-Ottonel
This seedling grown in France is a Gutedel and Muscat cross, although the Muscat variety could not be clearly defined. It has a very intense, fine and spicy bouquet and is full in taste, mild and of an intense, fine muscatelle nature which is especially noticeable when swallowed. This wine tastes best when young and fresh.
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Gelber Muskateller
The family of Muscat varieties is extremely large and has been researched too little thus far to be clearly defined. All the Muscat varieties are genetically related to one another, although not all of the immediate crosses can be defined by their derivation. The wine is grapey, with an intense Muscat bouquet; it is light and fresh with fruity acidity.
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Neuburger
According to legend, this variety was fished from the Danube; it is actually a Roter Veltliner and Silvaner cross. The fine, gentle bouquet and mild, spicy and nutty taste, with its medium alcohol content make the Neuburger a unique wine which is finding more and more fans. High-quality wines of this type are quite ageable and can be matured up to 10 years.
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Rhine Riesling
This descendent of a Heunisch cross with a so-called Franconian variety (Traminer seedling)
may be assumed to be the origin of the Riesling variety. It is the Austrian name for Riesling grape from Germany. The most conspicuous taste characteristics of this wine are its fine grapey bouquet, its elegant, finely fruity taste and its high content of a very piquant acid which gives it its freshness and finesse.
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Rotgipfler
This varietal is a Traminer and Roter Veltliner cross. This wine surprises one with its pleasant acidity, which makes this high-extract, high-alcohol wine harmonious and well-balanced. Its greatest quality is reached in good years with a late harvest or grape selection; then it has the greatest probability of gaining a fine mature level of acidity and a fine, sweet, and full-bodied taste.
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Sauvignon Blanc
This varietal also derives from a Traminer cross, but must have mutated from a preliminary stage such as the Sauvignon Rose. Typical characteristics of this wine are its dry racy taste and grassy spice and its fresh acidic structure, making the sauvignon an elegant wine of unforgettable character.
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Scheurebe
The variety does not derive, as previously asserted, from a Riesling and Silvaner cross. The Riesling has been confirmed as one parent, but Silvaner is not the other parent, nor has any other tested variety been deemed appropriate. Professor Scheu worked very intensively with wild grape varieties, and it is believed that one of them is the second parent. Unfortunately, most of his collection of wild grape varieties has been lost in the course of time, and a final clarification now seems unlikely. The wines express a refined bouquet similar to currants with a Riesling-like acid. The wines have a full body and a pronounced character. At its optimum maturity, this wine achieves a harmonious, racy taste; in dry selection and individual selection of overripe grapes, the fine acidity and fullness are conspicuous.
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St. Laurent
The name "Pinot St. Laurent" is a good synonym for this variety since the St. Laurent is a Burgunder seedling. It is a red grape that offers a softer profile than the Blaufränkisch and has earthy, cherry tones. It is similar in flavor and structure to a Pinot Noir. The name of this variety refers to Saint Laurentius (Name day: 08 10), because the grapes begin to ripen around this date. The wines it yields are very dark red and have a fine, fruity bouquet. When aged, they taste velvety, dry, full-bodied and have a pleasantly tannin content.
In very good years, its aging period can last up to 10 years.
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Silvaner
The Silvaner is a native Austrian white grape variety, a derivation of Traminer and …sterreichisch Weiss. Its broader genetic background is the same as numerous classical varieties of Heunisch and Fränkisch. …sterreichisch Weiss is a Heunisch seedling.
The wines have fine fruit, are light in acid, and have a delicate bouquet.
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Traminer
The Traminer developed from crosses of wild grape varieties. The most closely related grape is Vitis silvestris Gmelin. Recent genetic research indicates that the Traminer grape, in the past one of the most important Austrian varietals, is one of the oldest of all grapes and ancestor of numerous others which are usually thought of more highly by wine lovers. The Traminer grape has been known since the Middle Ages, but mutates easily and emerged as the Gewürztraminer in France in the 19th century. Although the German word gewürtz literally means "spiced", it is generally accepted to mean "perfumed" when applied to the Traminer grape. There are three principal forms of the Traminer grape: white, blue, and pink. Only the pink, a dark pink thick-skinned variety, has the spicy character, and only it is called gewürz Traminer. Traminers characteristically have a compact and well-developed grapy-rose aroma and a high extract and alcohol content. These wines are often matured with a certain amount of residual sugar.
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Grüner Veltliner
As mentioned above, the Grüner Veltliner is a Traminer descendent with genetic traces of the Veltliner. Grüner Veltliner is the most widely planted grape variety in Austria, accounting for 37 percent of the country's total vineyard area. Grüner Veltliner has an attractive herbaceousness and is able to hold its own with herb-infused cuisine. Austria's serious winemakers have discovered that, with lower yields and higher ripeness, Grüner Veltliner can produce stunningly intense and concentrated wines.
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Roter Veltliner
This variety also corresponds to Veltliner Weiss, Silberweiss, Braun, and Gelbling. The Roter Veltliner has a far greater significance to Austrian winegrowing than the current extent of its distribution, which is very limited. The Roter Veltliner has left its mark on the country which is reflected in numerous grape varieties. It is now certain that the Neuburger variety has it as one of its parents. The Roter Veltliner is, along with the Traminer, also responsible for the Rotgipfler. Only the relationship to the Grüner Veltliner remains unestablished.
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Blauer Wildbacher
(Schilcher)
Also derived from a cross; the Heunisch has been identified as a parent.
The name of this grape comes from the Wildbach, a stream in Deutschlandsberg, Styria a section of Austria. Schilcher is most likely a very old variety of vine, possibly originating from a wild Styrian vine type in Celtic times (around 400 BC). Today, Schilcher is a specialty of which Styrians are proud.
The onion-toned Schilcher tastes fruity, fresh and tart, light and always contains a racy high acid level.
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Zierfandler
This variety is also derived from the Roter Veltliner. The second parent remains unknown so far,
but strongly resembles the Traminer. It is a fairly rare variety; there are thought to be less than 200 hectares of Zierfandler worldwide. 85 hectares can be found in Austria's Thermenregion around the towns of Gumpoldskirchen and Traiskirchen. Zierfandler is a fascinating and many-sided grape capable of making complex, spicy, nutty white wines with tremendous aging potential. What makes Zierfandler such an unusual grape is that as it ripens to reach its typical high sugar content, it retains its tart acid.
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Zweigelt
This variety is a cross between the Blaufränkisch and St. Laurent varieties that was created in 1922
by the Austrian Federal College and Institute for Viticulture and Pomology,
and named after Dr. Fritz Zweigelt, the director of the winemaking school in Klosterneuburg from 1938-1945.
It is Austria's most widely planted red variety and displays a spiciness that sometimes evokes Syrah.
Zweigelt has a full and strong, full-bodied taste and does not reach its full maturity for several years, after which it demonstrates enormous full, fruity tastes similar to other great international reds.
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