Wine styles
Reviewed by Gina Biernacki, Certified Sommelier, WSET Level 3 with Distinction.
- 20 Year Old Tawny Port20 Year Old Tawny Port is a sweet fortified wine from the Douro Valley in Portugal, blended from Ports aged for many years in wooden casks, typically with walnut, caramel, dried fig and coffee.
- AlentejoDry white from southern Portugal, usually a blend of Antão Vaz, Arinto and Roupeiro, soft and ripe.
- AlentejoA warm red blend from southern Portugal, commonly using Aragonez, Trincadeira and Alicante Bouschet.
- Aloxe-CortonPinot Noir from the village at the foot of the Corton hill, typically firm in tannin with dark red fruit.
- Alsace GewürztraminerGewürztraminer from Alsace, low in acidity and strongly aromatic, made anywhere from dry to sweet.
- Alsace MuscatAlsace Muscat is a usually dry white wine from Alsace in northeastern France, made from Muscat grapes. It is typically light to medium-bodied, with fresh grapes, orange blossom and elderflower.
- Alsace Pinot BlancDry Alsace white labeled Pinot Blanc, often blending Pinot Blanc with Auxerrois, typically soft and gently fruity.
- Alsace Pinot GrisPinot Gris from Alsace, typically full-bodied and aromatic, with ripe pear, smoke and low to medium acidity.
- Alsace RieslingAlsace Riesling is an aromatic white wine from eastern France, often made dry, with citrus fruit and high acidity. Check the sweetness indication on the label.
- Alsace SylvanerDry, light bodied Sylvaner from Alsace, with discreet citrus and white flower aromas and a refreshing profile. Unlike many French wines, Alsace usually puts the grape name on the label.
- Alsace Sélection de Grains NoblesAlsace Sélection de Grains Nobles is a sweet white from Alsace, France, made from Riesling, Gewurztraminer, Pinot Gris or Muscat. It is usually full-bodied, with honey, apricot and candied citrus.
- Alto Adige Pinot GrigioPinot Grigio from the alpine north of Italy, typically dry and concentrated, with pear, citrus peel and crisp acidity.
- AmaroneA dry, full-bodied Valpolicella red made from grapes dried for months before fermentation, concentrating sugars and flavors and producing a higher-alcohol wine.
- Amontillado SherryA sherry that began under a film of yeast and finished in contact with air, so it carries both a fresh and an oxidized character.
- Anjou BlancAnjou Blanc is a white wine from the Anjou area of France's Loire Valley, made from at least 80 percent Chenin Blanc, and usually dry with high acidity.
- Austrian ZweigeltAustrian Zweigelt is a red wine from Austria's widely planted Zweigelt grape. It is typically fruity, with sour cherry, fresh acidity and soft tannin.
- Awatere Valley Sauvignon BlancAwatere Valley Sauvignon Blanc is a white wine from a cool, windy valley in southern Marlborough. It typically has high acidity and citrus and herbal notes.
- BairradaBairrada (White) is a dry white wine from Bairrada in central Portugal, made from local grapes such as Bical, Maria Gomes and Arinto, typically with citrus, orchard fruit and high acidity.
- BandolBandol is a structured red from coastal Provence built around Mourvèdre, with firm tannin and aging potential. Its reds must be matured in wood before release.
- BandolA rosé that includes Mourvèdre, with Grenache and Cinsault, from the hills above the Mediterranean at Bandol, typically firmer and more savory than most Provence rosé.
- BandolBandol white is a dry white wine from Provence, France, based on Clairette with grapes such as Ugni Blanc. It commonly shows citrus, white flowers and dried fruit, with body varying by blend.
- BanyulsSweet fortified Grenache from terraced vineyards near the Mediterranean; some versions age oxidatively, developing dried-fruit and nutty aromas.
- BarbarescoBarbaresco is a Nebbiolo red from the Langhe hills of Piedmont, with firm tannin, high acidity and aromas often associated with red fruit and flowers. It has a shorter minimum aging period than Barolo.
- Barbera d'AlbaBarbera grown around Alba in Piedmont, dark and very high in acidity with little tannin.
- Barbera d'AstiBarbera from the hills around Asti, high in acidity and low in tannin, made both in steel and in barrel.
- BaroloNebbiolo from the Langhe hills of Piedmont, pale in color but high in tannin, with extended aging required before release.
- Barossa ShirazShiraz from the Barossa Valley in South Australia, typically full-bodied and ripe. Shiraz and Syrah are one grape under two names.
- BarsacSweet white from botrytis-affected Sémillon grown beside the Ciron in Bordeaux, and every Barsac may also be sold as Sauternes.
- BeaujolaisThis card covers red Beaujolais: a light red wine made from Gamay in the Beaujolais region of France, typically fresh and juicy with red cherry, raspberry and delicate tannin.
- Beaujolais NouveauGamay from Beaujolais released weeks after the harvest, on the third Thursday of November, made to be drunk young and served cool.
- Beaujolais-VillagesGamay from 38 communes in the northern half of Beaujolais, typically light in body with fresh red fruit.
- BeaunePinot Noir from the vineyards around the town of Beaune, typically medium in body with soft red fruit.
- Beaune Premier CruBeaune Premier Cru red is a dry wine from designated vineyards around Beaune in Burgundy, France, made from Pinot Noir. It typically shows red cherry, raspberry and spice.
- BergeracMerlot-led red from the Dordogne east of Bordeaux, made from the same grapes under a different name.
- BergeracBergerac white is a dry white wine from southwestern France, made mainly from Sauvignon Blanc, Sémillon and Muscadelle. It is typically light to medium-bodied, with grapefruit, pear and white flowers.
- Bianco VeroneseBianco Veronese is a regional white from around Verona in northeast Italy. Garganega-based versions can show apple, pear and almond, while other grapes give different styles.
- Blanquette de LimouxMauzac-led sparkling wine from the hills near Carcassonne, made by a second fermentation in the bottle.
- BocaBoca is a red wine from the hills of Novara in northern Piedmont, Italy, made mainly from Nebbiolo. It is typically medium-bodied, with red cherry, rose and dried herbs, high acidity and firm tannin.
- BonnezeauxSweet Chenin Blanc from one commune in Anjou, made from overripe grapes picked by hand in successive passes. Expect rich honey and quince character balanced by freshness.
- Bordeaux ClairetBordeaux Clairet is a deep pink wine from Bordeaux in France, usually from Merlot and the two Cabernets. It is typically light-bodied, with raspberry, cherry and strawberry, and a little tannin.
- Bordeaux RoséBordeaux Rosé is a usually dry rosé wine from Bordeaux in southwest France, often from Merlot and the two Cabernets. It is typically light to medium-bodied, with raspberry, strawberry and red currant.
- Bordeaux SupérieurBordeaux Supérieur (Red) is a red Bordeaux, usually led by Merlot with Cabernet Sauvignon and Cabernet Franc, typically medium-bodied with plum, blackcurrant, moderate tannin and fresh acidity.
- Bourgogne BlancBourgogne Blanc is a dry white wine from Burgundy, made mostly from Chardonnay. It is typically medium-bodied, with fresh acidity and flavors of apple, lemon and sometimes hazelnut.
- Bourgogne Côte d'OrRed Burgundy from Pinot Noir grown within a defined area of the Côte d'Or, typically light to medium in body with red cherry and fresh acidity.
- Bourgogne Hautes-Côtes de NuitsBourgogne Hautes-Côtes de Nuits (Red) is Pinot Noir from the hills behind Burgundy's Côte de Nuits, typically light-bodied with high acidity, red cherry, raspberry and an earthy or herbal note.
- Bourgogne Passe-Tout-GrainsBourgogne Passe-Tout-Grains red is a wine from Burgundy, France, blending Gamay and Pinot Noir. It is typically light-bodied, with red cherry, raspberry and sometimes pepper.
- Bourgogne RougeBourgogne Rouge is a dry red wine from Burgundy, based on Pinot Noir. It is typically light to medium-bodied, with red cherry, raspberry and sometimes earthy notes.
- BourgueilCabernet Franc from the Loire, a light to medium red with leafy aromatics and fresh acidity.
- BouzeronBurgundy's village appellation devoted to Aligoté: a dry white with lemon, white flowers and vivid acidity. The label can simply say Bouzeron rather than naming the grape.
- BramaterraBramaterra is a dry red wine from Alto Piemonte in northern Italy, made mainly from Nebbiolo with Croatina, Vespolina or Uva Rara. It typically shows red fruit and floral notes with firm tannin.
- BrouillyGamay from the largest of the Beaujolais crus, a soft fruity red usually drunk within a few years.
- Brunello di MontalcinoA Montalcino red made entirely from Sangiovese, held for years before release. Brunello is the local name for the grape.
- Bâtard-MontrachetBâtard-Montrachet is a dry white Burgundy from the Côte de Beaune, France, made from Chardonnay. It is typically full-bodied, with ripe lemon, yellow apple, hazelnut and toasty notes.
- CadillacCadillac is a sweet Bordeaux white from the Garonne's right bank, made mainly from Sémillon, with apricot and honey.
- CahorsMalbec from Cahors in south west France, required to be at least 70% of the blend, typically dark, firm and tannic.
- CairanneGrenache-led red from a Southern Rhône village promoted to cru in 2016, typically firm with dark fruit.
- California Cabernet SauvignonCabernet Sauvignon grown anywhere in California, typically full-bodied with firm tannin and blackcurrant fruit.
- California ZinfandelCalifornia Zinfandel comes from Zinfandel grown across California, typically medium to full-bodied, often with generous alcohol, blackberry, raspberry and pepper; lighter, fresher examples also exist.
- Cannonau di SardegnaCannonau, the Sardinian name for Grenache, makes warm red wines across the island with red fruit, herbs and moderate tannin.
- Canon-FronsacCanon-Fronsac is a red wine from the Right Bank of Bordeaux, made mostly from Merlot with Cabernet Franc. It is typically medium to full-bodied, with plum, red fruit and spice.
- Cap ClassiqueCap Classique is South Africa's sparkling wine made by the traditional method, a second fermentation in the bottle, usually from Chardonnay and Pinot Noir, typically dry with citrus and bready notes.
- CaremaNebbiolo from mountain terraces at the northern edge of Piedmont, near the Aosta Valley, typically high in acidity with red fruit and rose.
- Carignano del SulcisCarignan from sandy coastal soils in south-west Sardinia, including pockets of old, ungrafted vines.
- CariñenaCariñena is a red wine from Aragón in northeast Spain, made from grapes such as Garnacha, Tempranillo and Cariñena. It is typically ripe and medium to full-bodied, with red cherry, plum and spice.
- CarmignanoA Sangiovese red from a small zone west of Florence, blended with Cabernet since the 1700s, long before the super Tuscans.
- CassisWhite from Marsanne and Clairette grown on a small coastal amphitheatre east of Marseille.
- CavaCava is Spanish sparkling wine made by the traditional method, with its second fermentation taking place in the bottle. Production is concentrated in Catalonia, although the denomination covers other Spanish areas.
- Cava de Paraje Calificado (Sparkling White)Cava de Paraje Calificado is a dry sparkling wine from one approved Cava site, aged at least three years on its lees. Expect mature fruit with toasted and nutty notes.
- Central Otago Pinot NoirPinot Noir from inland South Island in New Zealand, ripe in fruit and firm in acidity.
- Cerasuolo di VittoriaA blend of Nero d'Avola and Frappato from south east Sicily, pale for a Sicilian red and high in perfume.
- ChablisChardonnay from northern Burgundy, typically high in acidity and usually made with little or no new oak.
- Chablis Premier CruChardonnay from the Premier Cru vineyards of Chablis in northern Burgundy, typically dry and high in acidity with lemon and green apple.
- ChambertinChambertin is a dry red wine from a Grand Cru vineyard in Gevrey-Chambertin, Burgundy, France, made from Pinot Noir. It often has concentrated cherry fruit, floral aromas and firm tannin.
- Chambolle-MusignyPinot Noir from Chambolle-Musigny in the Côte de Nuits, typically pale and perfumed, with red fruit, flowers and fine tannin.
- Champagne Blanc de BlancsChampagne made only from white grapes, usually Chardonnay, rather than the white and black grape blends common in Champagne.
- Champagne RoséChampagne Rosé is made either by blending still red wine into the white base wine before second fermentation or by brief skin contact with black grapes.
- Charmes-ChambertinPinot Noir from Charmes-Chambertin, a Grand Cru appellation in Gevrey-Chambertin in the Côte de Nuits, often with cherry, plum and floral aromas.
- Chassagne-MontrachetChardonnay from a Côte de Beaune village that shares the Montrachet vineyard with Puligny, typically full in body with a nutty edge.
- ChiantiSangiovese-based red from the wide Chianti zone of central Tuscany, typically medium-bodied with high acidity and cherry and plum fruit.
- Chianti ClassicoSangiovese-led red from the original Chianti zone between Florence and Siena, typically high in acidity with firm tannin.
- Chianti Classico RiservaChianti Classico Riserva is a red wine from Tuscany in Italy, made mainly from Sangiovese. It is typically medium to full-bodied, with high acidity, firm tannin, sour cherry and plum.
- Chianti SuperioreChianti Superiore is a Sangiovese-based red from the Chianti hills of Tuscany, outside the Classico zone. Expect sour cherry, red plum, dried herbs, fresh acidity and firm tannin.
- Chignin-BergeronChignin-Bergeron is Savoie Roussanne: usually a rounded, medium- to full-bodied dry white with apricot, floral and sometimes honeyed notes.
- Chilean Cabernet SauvignonChilean Cabernet Sauvignon is a full-bodied red wine from Chile's central valleys. It typically shows blackcurrant and black cherry, often with a minty note.
- Chilean Sauvignon BlancChilean Sauvignon Blanc is a dry white wine from Chile. It is typically light to medium-bodied and crisp, with grapefruit, lime, passion fruit and cut grass.
- Chilean SyrahChilean Syrah is a dry red made across Chile, typically with blackberry, plum and black pepper. Warm valleys give riper, rounder wines; cool coastal sites give fresher, peppery ones.
- ChinonCabernet Franc from the Loire around Chinon, a lighter red with leafy red fruit aromas, from a place that also makes rosé and a little white.
- Château-ChalonSavagnin from the Jura aged at least six years, five of them under a film of yeast in a barrel that is never topped up.
- Château-GrilletChâteau-Grillet is a dry white wine from the northern Rhône in France, made from Viognier. It is typically full-bodied, with apricot, peach, white flowers and spice.
- Châteauneuf-du-PapeSouthern Rhône red usually led by Grenache and blended from several permitted varieties, typically full-bodied and warm.
- Châteauneuf-du-PapeChâteauneuf-du-Pape (White) is a dry white wine from the southern Rhône, made from grapes such as Grenache Blanc, Clairette, Roussanne and Bourboulenc, typically golden with floral aromas.
- ChénasGamay from the smallest of the ten Beaujolais crus, grown on granite beside Moulin-à-Vent.
- CiròGaglioppo from the Calabrian coast, often pale and orange-tinged, with marked acidity and chewy tannin.
- Clare Valley RieslingA bone dry Riesling from South Australia, high in acidity with lime and citrus aromas.
- ColaresColares red is a wine from sandy coastal soils west of Lisbon, Portugal, made mainly from Ramisco. Young Colares typically shows red fruit, herbs and an earthy note, with high acidity and firm tannin.
- Colli Tortonesi TimorassoTimorasso from the hills east of Alessandria, a white wine with firm acidity and a waxy texture.
- CondrieuViognier from a short stretch of the northern Rhone, a dry white with apricot and blossom aromas and low acidity.
- CornasSyrah from a small steep amphitheater in the northern Rhône, made red only and with no white grape permitted in the blend.
- CortonCorton (Red) is Pinot Noir from the Grand Cru vineyards on the hill of Corton in Burgundy's Côte de Beaune, typically medium to full-bodied with dark cherry, earthy notes and firm tannin when young.
- Coteaux du LayonSweet Chenin Blanc from the Layon valley in Anjou, made from botrytis affected or shriveled grapes picked in successive passes.
- Cream SherrySweetened sherry blended from dry aged wine and Pedro Ximénez, made for export rather than for Jerez.
- Crozes-HermitageSyrah from the land around the Hermitage hill in the northern Rhône, typically medium bodied and early drinking, with black pepper and olive.
- Crozes-HermitageCrozes-Hermitage white is a dry wine from the northern Rhône in France, made from Marsanne, Roussanne or a blend of the two. It is typically medium to full-bodied, with pear, peach and white flowers.
- Crusted PortCrusted Port is a sweet fortified red wine from the Douro Valley in northern Portugal, blended from several harvests. It is typically full-bodied, with blackberry, plum and spice.
- Crémant d'Alsace RoséCrémant d'Alsace Rosé is a sparkling rosé from Alsace made only from Pinot Noir by the traditional method, typically light-bodied with high acidity and strawberry, raspberry and red currant.
- Crémant de BourgogneBottle-fermented sparkling wine from Burgundy, made from hand-picked grapes and aged at least nine months on the lees, the spent yeast. Chardonnay, Pinot Blanc, Pinot Gris and Pinot Noir together make up at least 30 percent of the blend.
- Crémant de LoireLoire sparkling made exclusively by a second fermentation in bottle, usually led by Chenin Blanc. It spends at least nine months on the lees, the spent yeast, and at least twelve months from tirage, the bottling step that begins the second fermentation, before release.
- Crémant du JuraSparkling wine from the Jura, made from Chardonnay and Pinot Noir with a second fermentation in the bottle.
- Côte de Beaune-VillagesCôte de Beaune-Villages is red Burgundy from Pinot Noir grown in one or more eligible villages of the Côte de Beaune, typically light to medium-bodied with high acidity and red cherry fruit.
- Côte de BrouillyGamay from the volcanic slopes of Mont Brouilly, a separate name from the Brouilly that surrounds the hill.
- Côte-RôtieSyrah from the steep northern Rhone slopes above Ampuis, where up to 20% Viognier may be permitted and has to ferment with the red grapes.
- Côtes de GascogneCôtes de Gascogne white comes from Gascony in southwest France, often from Colombard, Ugni Blanc, Sauvignon Blanc or Manseng. Dry versions are often light and citrusy; sweeter styles are also made.
- Côtes de ProvencePale dry rosé from Provence, made from red grapes by direct pressing or short skin contact, then fermented away from the skins.
- Côtes du JuraCôtes du Jura red is a wine from the Jura in eastern France, made from Poulsard, Trousseau, Pinot Noir or a blend. Styles range from pale and delicate to deeper-colored with firmer tannin.
- Côtes du JuraDry Jura white based mainly on Chardonnay and Savagnin, with a local tradition of long aging. Expect fresh acidity alongside yellow apple.
- Côtes du RhôneGrenache-led red drawn from vineyards across the Rhône Valley, the widest of the region’s names.
- Côtes du RhôneCôtes du Rhône (White) is a dry white wine from the Rhône Valley, usually a blend of grapes such as Grenache Blanc, Clairette and Roussanne. It is typically round, with orchard fruit.
- Côtes du Rhône VillagesCôtes du Rhône Villages is a red from the southern Rhône in France, usually Grenache with Syrah and Mourvèdre. It is typically medium to full-bodied, with red and black fruit, dried herbs and pepper.
- Côtes du Rhône VillagesCôtes du Rhône Villages white is a dry blend from the southern Rhône in France, often including Grenache Blanc and Clairette. It is typically round, with fruit and floral aromas, and vanilla if oaked.
- Dalmatia Plavac MaliRed from Plavac Mali on the Croatian coast and islands, high in alcohol with dark fruit and firm tannin.
- DingačDingač is a red wine from the Pelješac peninsula in Croatia, made from Plavac Mali. It typically shows dark fruit, dried fruit and spice.
- DoglianiDolcetto from a town south of the Barolo hills, where it takes the best sites rather than the leftover ones.
- Dolcetto d'AlbaDolcetto grown around Alba in Piedmont, deeply colored with firm tannin and low acidity, and drunk young.
- DouroDry white from the Douro Valley, made from local white grapes in the same region that produces Port.
- DouroA dry red from the Douro Valley, often made from many of the same grapes used for Port but fermented to dryness instead of fortified.
- DãoA red blend from granite hills in central Portugal, commonly based on Touriga Nacional, Jaen and Alfrocheiro.
- Eden Valley RieslingRiesling from cool hills above the Barossa in South Australia, dry and high in acidity with citrus fruit.
- Egri BikavérA dry red blend from Eger based on Kékfrankos, combining at least four grape varieties.
- Entre-Deux-MersDry white from Sauvignon Blanc grown between the Garonne and the Dordogne, the Bordeaux name long associated with white wine.
- Etna BiancoCarricante grown on volcanic soil high on Etna, a dry white with very high acidity and a salty finish.
- Etna RossoA pale, firmly structured Mount Etna red based on Nerello Mascalese, grown on high-elevation volcanic slopes.
- FaugèresSyrah, Grenache and Mourvèdre grown on schist in the hills above Béziers, typically dark with a smoky edge.
- Fiano di AvellinoFiano from the Avellino hills inland from Naples, typically dry and firm in acidity, with hazelnut, pear and a waxy texture.
- Finger Lakes RieslingRiesling from steep slopes above deep lakes in New York, where the water holds off frost and the wine keeps high acidity.
- Fino SherryA pale, bone dry fortified wine from Jerez, matured under a living film of yeast called flor that keeps air off the wine.
- FixinPinot Noir from the northern Côte de Nuits in Burgundy, often with cherry, dark berry fruit and firm tannins that soften with age.
- FleurieGamay from granite hills in Beaujolais, typically light-bodied and floral, with violet, red berry and soft tannin.
- FranciacortaA leading traditional-method sparkling wine from Lombardy, based mainly on Chardonnay and Pinot Noir with second fermentation in the bottle.
- Franken SilvanerDry white from Silvaner in northern Bavaria, bottled in a flat round flask called the Bocksbeutel.
- FrascatiA dry white from the hills south of Rome, blended from Malvasia and Trebbiano and drunk young.
- Friuli Pinot GrigioFriuli Pinot Grigio is a dry white wine from Friuli Venezia Giulia in northeast Italy, made from Pinot Grigio. It is typically light to medium-bodied, with pear, green apple, lemon and almond.
- GaillacGaillac white is a dry white wine from southwestern France, made mainly from local grapes such as Mauzac and Len de l'El. It is typically light to medium-bodied, with apple, pear and white flowers.
- GattinaraNebbiolo from volcanic soils in the hills of northern Piedmont, held in wood before release and firm in acidity.
- GaviA dry white from southeastern Piedmont made from Cortese, light in body and high in acidity.
- Gevrey-ChambertinPinot Noir from Gevrey-Chambertin, the largest village of the Cote de Nuits, typically firm in tannin with dark fruit and a savory edge.
- GigondasA Grenache led red from Gigondas in the southern Rhône, typically full and firm, with kirsch and garrigue herbs.
- GivryPinot Noir from the Côte Chalonnaise, typically light to medium in body with red cherry fruit.
- GravesRed blend of Merlot and Cabernet Sauvignon from the gravel soils south of the city of Bordeaux, typically medium in body with an earthy note.
- GravesGraves white is a dry white wine from Bordeaux in France, usually blended from Sémillon and Sauvignon Blanc. It is typically medium-bodied, with lemon, grapefruit and white flowers.
- Greco di TufoGreco from the hills of Irpinia around Tufo, typically dry and broad, with peach skin, a mineral edge and a firm finish.
- Haut-MédocCabernet Sauvignon-led red from the upper Médoc peninsula, outside the six communes that carry their own names.
- HermitageSyrah from the single hill above Tain, a firm northern Rhone red, with a white Hermitage made from other grapes on the same hill.
- HermitageDry northern Rhône white from Marsanne and Roussanne grown on the hill of Hermitage, full-bodied and rich, with white flowers, honey and nutty notes as it ages. Hermitage can be red or white, so the color tells you whether the wine is Syrah or these white grapes.
- Hungarian KékfrankosHungarian Kékfrankos is red wine from the grape Austria calls Blaufränkisch. It often shows sour cherry, pepper and fresh acidity.
- Hunter Valley ShirazSignature Hunter Valley Shiraz, usually medium bodied and savory rather than massive, with dark berry fruit and leather developing with age.
- IrancyPinot Noir from a village near Chablis, typically light in body with sharp red fruit.
- IrouléguyTannat-led red from steep terraces in the Basque country, the only appellation in the French Basque region.
- JuliénasGamay from one of the most varied soils in Beaujolais, schist, diorite, sandstone and clay, typically firm with dark cherry fruit.
- JurançonSweet white from the Pyrenean foothills made from Petit Manseng left on the vine into late autumn to shrivel.
- Jurançon SecJurançon Sec is a dry white wine from the Pyrenees foothills in southwest France, made mainly from Gros and Petit Manseng. It is typically medium-bodied, with grapefruit, pineapple and quince.
- KindzmarauliKindzmarauli is a semi-sweet red from the Kvareli area of Kakheti in eastern Georgia made from Saperavi, deeply colored, with blackberry, black cherry and plum, fresh acidity and soft tannin.
- KisiKisi is a white wine from Kakheti in eastern Georgia, made from Kisi. It is made both as a fresh white, with pear and apricot, and as a skin-contact amber wine with orange peel and spice.
- Kras TeranKras Teran is a dry red wine from the Kras plateau in western Slovenia, made from Refošk and labeled Teran PTP, a protected traditional name. It is typically deeply colored, with high acidity.
- La ClapeConcentrated red blend from the limestone massif between Narbonne and the Mediterranean, with black fruit, spice and firm structure. Grenache, Mourvèdre and Syrah are the principal grapes.
- La LivinièreLa Livinière is a red wine from the Languedoc in southern France, a blend with Syrah, Grenache and Mourvèdre among the principal grapes. It is typically full-bodied, with ripe black fruit and herbs.
- Lalande-de-PomerolMerlot-led red from the commune directly north of Pomerol, across the Barbanne stream from it.
- LambruscoLambrusco is a family of red grapes from Emilia-Romagna used to make sparkling red and rosé wines. Styles range from dry to sweet and from lightly sparkling to fully sparkling, depending on the grape and production method.
- Langhe NebbioloNebbiolo from the Langhe hills sold under the regional name, released young and without the aging a village name requires.
- Late Bottled Vintage PortPort from a single year held in wood for four to six years before bottling, so it is ready on release.
- LimnioLimnio is a red wine from northern Greece, made from the Limnio grape. It is typically medium-bodied, with moderate tannin and moderate acidity, and often shows herbal notes such as bay leaf.
- LiracGrenache-led red from the west bank of the Rhône next to Tavel, typically ripe with soft tannin.
- LiracLirac (White) is a dry white wine from the west bank of the southern Rhône, blended from grapes such as Grenache Blanc, Clairette and Roussanne, and usually pale and fresh, with floral aromas.
- Listrac-MédocListrac-Médoc is a red wine from the Médoc in Bordeaux, France, usually led by Merlot with Cabernet Sauvignon. It is often medium-bodied, with blackcurrant, blackberry, plum and structured tannin.
- LoupiacLoupiac is a sweet white wine from the right bank of the Garonne, across the river from Barsac and Sauternes in Bordeaux, mostly Sémillon, typically with apricot, honey and candied citrus.
- MadeiraA fortified wine from the Atlantic island of Madeira, deliberately heated and exposed to air, which is why an open bottle keeps for months.
- MadiranA Tannat-led red from Madiran in southwest France, typically dense, dark-fruited and high in tannin.
- Malmsey MadeiraMalmsey Madeira is a sweet fortified wine from the Portuguese island of Madeira, made from Malvasia, typically with caramel, dried fruit, nuts such as walnut and high acidity.
- Manzanilla PasadaManzanilla Pasada is a dry fortified white wine from Sanlúcar de Barrameda in southern Spain, made from Palomino. It typically shows almond, hazelnut, chamomile and salty notes.
- MargauxA Cabernet Sauvignon led red from Margaux in the Médoc, typically perfumed and fine grained, with violet, cassis and silky tannin.
- Marlborough Pinot NoirPinot Noir from the region best known for Sauvignon Blanc, medium in body with red cherry fruit.
- Marlborough Sauvignon BlancMarlborough Sauvignon Blanc is a highly aromatic dry white wine, often marked by citrus, passion fruit and fresh herbal notes. Its vivid fruit and acidity have made it a recognizable New Zealand style.
- MarsalaFortified wine from western Sicily, made across a range of sweetness and held in wood before release.
- MarsannayPinot Noir from the northernmost village of the Côte de Nuits, on the edge of the city of Dijon.
- MauryMaury vin doux naturel is a fortified sweet red from Grenache grown on schist in Roussillon, with the fermentation stopped by adding spirit. Dry red Maury Sec is a separate wine.
- Mavrodaphne of PatrasMavrodaphne of Patras is a sweet fortified red wine from Patras in Greece, made mainly from Mavrodaphne. It typically tastes of raisin, dried plum, coffee and chocolate, with soft tannin.
- Mendoza MalbecMalbec from Mendoza in Argentina, typically dark with ripe fruit and a soft texture.
- Menetou-SalonSauvignon Blanc from a Central Loire village west of Sancerre, typically dry with grapefruit and flint.
- MercureyStructured, generous white Burgundy from Chardonnay grown in Mercurey. White Mercurey is the less common side of the appellation, since roughly 80 percent of production is red.
- MercureyPinot Noir from the largest village of the Côte Chalonnaise, typically firm and earthy.
- MeursaultChardonnay from Meursault on the Cote de Beaune, typically full bodied and barrel fermented, with orchard fruit and a nutty character.
- MinervoisGrenache, Syrah and Mourvèdre from hill country north-west of Narbonne, typically dark and warm with dried herbs.
- MonbazillacSweet white from botrytis-affected Sémillon in the Dordogne, made near Bergerac, about 100 km northeast of Sauternes.
- Monica di SardegnaMonica di Sardegna is a dry red wine from the island of Sardinia in Italy, made from Monica. It is typically light to medium-bodied, with red cherry, plum and soft tannin.
- Montagne-Saint-ÉmilionMontagne-Saint-Émilion is a dry red from Bordeaux's right bank in France, mostly Merlot, often with Cabernet Franc. It is typically medium to full-bodied, with plum, red cherry and firm tannin.
- MontagnyChardonnay from the southern end of the Côte Chalonnaise, and the name covers white wine only.
- Montefalco RossoSangiovese with a small share of Sagrantino, from the hills around Montefalco in Umbria.
- Montefalco SagrantinoSagrantino from a small part of Umbria, among the most tannic red wines made anywhere, and normally dry.
- Montepulciano d'AbruzzoA soft red from Abruzzo made from the Montepulciano grape, which has nothing to do with the Tuscan town of Montepulciano and its Sangiovese wine.
- Montilla-Moriles FinoMontilla-Moriles Fino is a dry white wine from Córdoba in southern Spain, made mainly from Pedro Ximénez. It typically shows yeast and almond aromas with a slightly bitter finish.
- MontrachetMontrachet is a dry white Burgundy from the Côte de Beaune, France, made from Chardonnay. It is typically full-bodied, with lemon, ripe orchard fruit, hazelnut and toasty notes.
- Morellino di ScansanoMorellino di Scansano is a red wine from the hills around Scansano in coastal southern Tuscany, made mainly from Sangiovese, typically medium-bodied with red cherry, plum and light to moderate tannin.
- Morey-Saint-DenisPinot Noir from a small Côte de Nuits village between Gevrey-Chambertin and Chambolle-Musigny.
- MorgonOne of the ten Beaujolais crus, made from Gamay, and firm in structure.
- Moscatel de SetúbalA fortified sweet Muscat from the peninsula south of Lisbon, where the skins are left in the fortified wine for months.
- Moscato d'AstiLightly sparkling sweet white from Moscato Bianco in the Asti hills, bottled before the sugar has fermented out.
- Mosel RieslingMosel Riesling comes from steep river-valley vineyards in Germany and is known for high acidity. Styles range from dry to sweet, with body and alcohol varying accordingly.
- Mosel Riesling KabinettRiesling from Germany's Mosel valley picked at Kabinett ripeness, typically light-bodied and high in acidity, often with a touch of sweetness.
- Moulin-à-VentGamay from granite in Beaujolais, typically firm in tannin with dark cherry and an iron note, and able to improve for years in bottle.
- Muscadet Sèvre et MaineDry white from Melon de Bourgogne at the Atlantic end of the Loire, usually light and often aged on its lees.
- Muscat de Beaumes-de-VeniseA sweet fortified Muscat from the southern Rhône, where grape spirit is added during fermentation to stop it and keep the sugar.
- MusignyMusigny red is a Burgundy wine from Chambolle-Musigny in the Côte de Nuits, France, made from Pinot Noir. It is typically medium-bodied, with red cherry, raspberry, violet and spice.
- MâconChardonnay from the Mâconnais in southern Burgundy, typically ripe and made with little or no new oak.
- Mâcon-VillagesChardonnay from a set of villages across the Mâconnais in southern Burgundy, typically dry with apple, citrus and white flowers.
- MédocThis card covers red Médoc: dry Bordeaux blends, usually based on Cabernet Sauvignon and Merlot, with blackcurrant, plum and moderate to firm tannin. Oak and bottle age can add cedar and savory notes.
- Napa Valley Cabernet SauvignonCabernet Sauvignon from Napa Valley in California, typically ripe and full-bodied with firm tannin.
- Napa Valley ChardonnayChardonnay from Napa, mostly grown in the cooler south of the valley.
- NavarraRed from Garnacha and Tempranillo in the region north-east of Rioja, with Cabernet Sauvignon and Merlot also permitted.
- NavarraA dry rosé from Navarra made mostly from Garnacha, typically deep pink with red berry fruit.
- NizzaBarbera from a group of villages inside the Asti hills, held to lower yields and a longer stay in wood.
- Nuits-Saint-GeorgesRed Burgundy from Pinot Noir at the southern end of the Côte de Nuits, typically dark and structured, with black cherry and chewy tannin.
- Oloroso SherryA dark, dry fortified wine from Jerez, fortified higher so that no flor forms and the wine matures in contact with air.
- Oregon Pinot NoirPinot Noir grown in Oregon, much of it in the cool Willamette Valley, typically with cranberry, earthy notes and high acidity.
- OrvietoA dry white from volcanic hills in Umbria, blended from Grechetto and Trebbiano, historically made sweet.
- Pacherenc du Vic-BilhWhite wine from Petit and Gros Manseng grown in the same hills as Madiran. Pacherenc du Vic-Bilh is sweet unless the label says sec, which means dry.
- Pale Cream SherryPale Cream Sherry is a sweet, pale fortified wine from Jerez in southern Spain. Sweetening a flor-aged dry sherry combines almond and bread-dough notes with clear sweetness.
- Passito di PantelleriaSweet wine from Muscat of Alexandria dried in the sun on a volcanic island between Sicily and Tunisia.
- PatrimonioSangiovese from limestone hills in northern Corsica, where the grape is called Nielluccio.
- PatrimonioPatrimonio white is a dry white wine from northern Corsica, France, made from Vermentino. It is typically medium-bodied, with white flowers, apple and lemon, and sometimes a herbal note.
- PauillacA Cabernet Sauvignon led red from the Medoc, blended with Merlot and Cabernet Franc, and named on the label by its commune.
- Pedro Ximénez SherryA very sweet, almost black fortified wine from Jerez, made from grapes dried in the sun until their sugar concentrates.
- Pessac-LéognanDry white Bordeaux from the gravel south of the city, blending Sauvignon Blanc and Semillon.
- Pessac-LéognanRed Pessac-Léognan is a dry red wine from just south of Bordeaux, France, blended mainly from Cabernet Sauvignon and Merlot. Black currant and plum are common, often with tobacco and firm tannin.
- Petit ChablisPetit Chablis is dry Chardonnay from the plateaus and outer slopes around the Chablis vineyards in northern Burgundy, usually fermented in stainless steel, with high acidity and citrus fruit.
- Pic Saint-LoupSyrah-led red from the limestone hills north of Montpellier, in the northern Languedoc.
- Picpoul de PinetA dry white from the Languedoc coast made from Picpoul, high in acidity and drunk young with shellfish.
- Pineau des CharentesPineau des Charentes (White) is a sweet fortified wine from the Cognac region of western France, made by blending grape must with Cognac brandy, typically full-bodied with flowers, honey and apricot.
- PomerolA Merlot-led red from Pomerol on Bordeaux's Right Bank, typically plush, with plum fruit and soft tannin.
- PommardRed Burgundy from Pinot Noir in Pommard on the Côte de Beaune, typically firm in tannin, with dark cherry and earth.
- Pouilly-FuisséChardonnay from Pouilly-Fuissé in the Mâconnais, ripe with stone fruit and citrus, and textural depth.
- Pouilly-FuméSauvignon Blanc from the eastern Loire across the river from Sancerre, typically dry and high in acidity.
- Pouilly-LochéChardonnay from the small Pouilly-Loché appellation in the Mâconnais, beside Pouilly-Fuissé, typically with white peach, citrus and fresh acidity.
- Pouilly-VinzellesPouilly-Vinzelles is a dry white wine from the Mâconnais in southern Burgundy, France, made from Chardonnay. It is typically medium-bodied, with ripe apple, pear, citrus and white flowers.
- Pouilly-sur-LoirePouilly-sur-Loire is a dry white wine from the central Loire Valley in France, made from Chasselas. It is typically light-bodied, with lemon, white flower, almond and green apple.
- Primitivo di ManduriaA ripe red from Manduria in Puglia, made from Primitivo, which by law must reach at least 13.5% alcohol (14% for Riserva).
- Primitivo di Manduria Dolce NaturalePrimitivo di Manduria Dolce Naturale is a sweet red wine from Puglia, made entirely from Primitivo. Expect dried fig, plum and jammy dark fruit in a rich, warming wine.
- PrioratA concentrated red from steep slate slopes in Catalonia, based on old vine Grenache and Carignan, high in alcohol and tannin.
- ProseccoSparkling Prosecco is usually made by second fermentation in tank, preserving a fresh, fruit-forward style.
- Puligny-MontrachetChardonnay from Puligny-Montrachet on the Côte de Beaune, high in acidity, with citrus and a lively finish.
- Quarts de ChaumeSweet Chenin Blanc from a south-facing slope above the Layon, picked with botrytis and in several passes.
- QuincySauvignon Blanc from terraces above the Cher in the Central Loire, and the name covers white wine only.
- RasteauGrenache-led red from a Southern Rhône cru, typically full in body with dark fruit and dried herbs.
- Recioto della ValpolicellaA sweet red from the Valpolicella hills made from dried grapes, where fermentation is stopped before the sugar is used up.
- Red BordeauxRed wine from Bordeaux in southwest France, usually a blend led by Cabernet Sauvignon or Merlot, typically with blackcurrant, plum and firm tannin.
- Red BurgundyRed wine from Pinot Noir grown in Burgundy, France, typically light to medium in body with red cherry, earthy notes and high acidity.
- RetsinaRetsina is a Greek white wine flavored with pine resin, added during fermentation, so it smells of pine alongside citrus and herbs. The resin is what defines it.
- ReuillySauvignon Blanc from Reuilly in the upper Loire, fresh and intense with floral and herbaceous aromas. The same appellation uses Pinot Noir for red and Pinot Gris for rosé.
- Reuilly RoséReuilly Rosé is a pale, dry rosé from the central Loire Valley, made from Pinot Gris, Pinot Noir or both. It is typically supple and delicate, with white peach and other fresh-fruit notes.
- Rheinhessen RieslingRiesling from Rheinhessen, Germany's largest wine region, ranging from broad regional wines to dry wines from named sites.
- Ribera del DueroTempranillo from the Duero valley in Castilla y Leon, typically dark and firmly structured, and labeled by place rather than by grape.
- RiojaRed Rioja sold without an aging term, commonly Tempranillo-led. Fruit-led examples emphasize cherry and plum; oak-aged versions can add vanilla, spice and toast.
- Rioja AlavesaRioja Alavesa is a red wine from Rioja in Álava, Basque Country, Spain, most often based on Tempranillo. It is often medium to full-bodied, with ripe fruit and, after oak aging, vanilla and toast.
- Rioja CrianzaThe entry aging category in Rioja. Red Crianza spends at least two years between barrel and bottle, including at least one year in oak.
- Rioja Gran ReservaThe longest legal aging tier in Rioja. Red Gran Reserva spends at least five years between barrel and bottle, two of them in oak.
- Rioja OrientalRioja Oriental is the eastern zone of Rioja in Spain, and its reds, often from Garnacha and Tempranillo, commonly show ripe red fruit, plum and spice, varying with altitude and aging.
- Rioja ReservaA legally defined Rioja aging category. Red Reserva spends at least three years between barrel and bottle, including at least one year in oak.
- RoeroNebbiolo from sandy soils on the left bank of the Tanaro, softer in tannin and quicker to open.
- Roero ArneisArneis grown on sandy soils across the river from Alba, a dry white with low acidity and a bitter almond finish.
- Rosso ConeroMontepulciano from a limestone headland on the Adriatic near Ancona, dark in color with firm tannin.
- Rosso di MontalcinoSangiovese from the Montalcino zone in southern Tuscany, typically with red cherry, dried herbs and high acidity.
- Rosé PortRosé Port is a sweet fortified pink wine from the Douro Valley in northern Portugal, made from red grapes. It typically shows strawberry, raspberry and cherry, with a sweet, fruity palate.
- Roussette de SavoieRoussette de Savoie is a dry white wine from the Savoie in the French Alps, made from Altesse. It is typically light to medium-bodied, with white peach, honey and white flowers.
- Ruby PortPort aged briefly in large vessels and bottled while the fruit is still fresh and the color still bright.
- RullyChardonnay from the northern Côte Chalonnaise, typically fresh with orchard fruit and light oak.
- RullyRed Burgundy from Pinot Noir grown in Rully, light, with red cherry, raspberry and light tannin. Rully is better known for white wine and sparkling wine production, making the red a less obvious side of the village.
- Rías Baixas AlbariñoAlbariño from Atlantic Galicia, typically dry and high in acidity.
- Saint-BrisSaint-Bris is a dry white wine from northern Burgundy in France, from Sauvignon Blanc, sometimes with Sauvignon Gris. It is typically light-bodied, with grapefruit, gooseberry and high acidity.
- Saint-ChinianGrenache and Syrah from the hills west of Béziers, in the Languedoc.
- Saint-EstèpheCabernet Sauvignon-led red from the northernmost named commune of the Médoc, grown on clay-rich soils and firm in tannin when young.
- Saint-JosephSyrah from a long west-bank appellation in the northern Rhône, typically showing red and black fruit, pepper and moderate tannin.
- Saint-JosephSaint-Joseph (White) is a dry wine from the northern Rhône in France, made from Marsanne, Roussanne or a blend of the two. It is typically medium to full-bodied, with pear, apricot and white flowers.
- Saint-JulienA Cabernet Sauvignon-led red from Saint-Julien in the Médoc, typically structured, with blackcurrant, cedar and firm tannin.
- Saint-PérayMarsanne and Roussanne from the southern end of the Northern Rhône, made both still and sparkling.
- Saint-ÉmilionRed Bordeaux from around the town of Saint-Émilion on the Right Bank, usually Merlot-led with Cabernet Franc; plum and black cherry are common, with cedar or toast in some oak-aged examples.
- Sainte-Croix-du-MontSainte-Croix-du-Mont is a sweet white wine from the right bank of the Garonne in Bordeaux, facing Sauternes, made mainly from Sémillon, typically from grapes concentrated by noble rot.
- Salice SalentinoNegroamaro from the heel of Italy, a dark red with baked fruit, soft tannin and low acidity.
- SancerreWhite Sancerre is Sauvignon Blanc from the eastern Loire, typically dry and high in acidity. Sancerre is the place name and the grape is understood from the appellation.
- SancerrePinot Noir from the same appellation as white Sancerre, pale and high in acidity.
- SantenayPinot Noir from the southern end of the Côte de Beaune, typically firm with earthy red fruit.
- SaumurDry Chenin Blanc from the tuffeau chalk slopes around Saumur, fresh and fine with stewed white fruit, flowers and a chalky mineral note. Saumur can also be red, rosé or sparkling, so the style on the label matters.
- Saumur-ChampignyCabernet Franc from limestone slopes near Saumur, a fresh red usually drunk young and often served cool.
- SauternesSweet Bordeaux white made from grapes concentrated by noble rot, which shrivels the berries before fermentation.
- SavatianoSavatiano is a white wine from central Greece, especially Attica, made from Savatiano. Without the pine resin used in retsina, it often shows citrus, pear and peach, with gentle acidity.
- SavennièresDry Chenin Blanc from schist slopes above the Loire, high in acidity and often capable of long aging.
- Savigny-lès-BeaunePinot Noir from a side valley north-west of Beaune, typically light to medium in body with a peppery edge.
- Savigny-lès-BeauneWhite Burgundy from the village of Savigny-lès-Beaune, just north of Beaune, mainly Chardonnay, often with lemon, grapefruit and a fleshy texture.
- SavoieSavoie produces several Alpine white wine styles. Jacquère is one of its signature grapes, commonly making light-bodied wines with fresh acidity, including wines from Apremont.
- Seyval BlancSeyval Blanc is a crisp, light white from a French-American hybrid grape grown in eastern North America and England. It often shows lemon, green apple and grassy notes, and some bottles are off-dry.
- Sforzato di ValtellinaSforzato di Valtellina is a dry red wine from Lombardy, Italy, made from dried Nebbiolo grapes. It is typically full-bodied, with dried cherry, raisin, rose and spice, high alcohol and firm tannin.
- Single Quinta Vintage PortSingle Quinta Vintage Port is a sweet fortified red wine from the Douro Valley, Portugal, made from the grapes of one estate. It often shows blackberry, plum, violet and chocolate, with firm tannin.
- SoaveGarganega-led white from east of Verona, typically dry and light-bodied.
- TaurasiAglianico from inland Campania, high in acidity and tannin, and one of southern Italy's longest lived reds.
- TavelA dry rosé from Tavel in the southern Rhône, made in one color only, typically deep pink and full bodied with red berry fruit.
- Tawny PortPort aged in wood for years before bottling, which fades its color to amber and brings nutty, dried-fruit flavors.
- Teroldego RotalianoTeroldego from a flat gravel plain in Trentino, deep in color with dark fruit and high acidity.
- Tokaji AszúA sweet Hungarian wine made by macerating botrytis-affected aszú berries in must or wine from the same vintage.
- ToroTempranillo from a hot high plain in Castile, typically dark and high in alcohol with firm tannin, and grown on ungrafted old vines in places.
- TrockenbeerenausleseTrockenbeerenauslese is a very sweet white wine from Germany or Austria, made from grapes shriveled on the vine, usually by noble rot, typically thick in texture with high acidity and dried apricot.
- VacqueyrasGrenache-led red from a Southern Rhône cru next to Gigondas, typically warm and peppery with dark fruit.
- VacqueyrasVacqueyras is a dry white wine from the southern Rhône in France, made from grapes such as Clairette, Grenache Blanc and Roussanne. It typically shows floral and citrus aromas, with fresh acidity.
- ValpolicellaCorvina-led red from the hills above Verona, made from fresh grapes and light in body.
- Vernaccia di San GimignanoA dry white from the hills around San Gimignano in Tuscany, with firm acidity and a lightly bitter finish.
- Vinho VerdeA light, low alcohol white from the far north of Portugal, often with a slight prickle, whose name, literally green wine, refers to youth rather than color.
- Vino Nobile di MontepulcianoVino Nobile di Montepulciano is a red wine from Montepulciano in southern Tuscany, Italy, made mainly from Sangiovese. It typically shows sour cherry, plum, dried herbs and a savory, earthy edge.
- Vintage PortPort from a single declared vintage, bottled after two to three years and designed for long aging in bottle.
- VolnayRed Burgundy from Pinot Noir on the Côte de Beaune, pale and scented where neighboring Pommard is firm.
- Vosne-RomanéeRed Burgundy from Pinot Noir, the Côte de Nuits village that holds six grand crus in a very small area.
- VougeotVougeot red is Pinot Noir from a small Côte de Nuits appellation beside the walled Clos de Vougeot Grand Cru. It often has Morello cherry, blackcurrant and violet notes, with delicate tannins.
- VouvrayChenin Blanc from the Loire east of Tours, made dry, off dry, sweet or sparkling, so the name carries the grape and not the sweetness.
- Vouvray SecDry Chenin Blanc from Vouvray, east of Tours in the Loire Valley, typically high in acidity with green apple and quince.
- Wachau Grüner VeltlinerGrüner Veltliner from terraced vineyards along the Danube in Austria, typically dry, often with a note of white pepper.
- White BurgundyWhite Burgundy is white wine from Burgundy, France, usually Chardonnay. It can range from crisp and citrusy to fuller and creamier, depending on where the grapes grow and how the wine is made.
- Wiener Gemischter SatzDry white from a vineyard planted with several grapes mixed together and picked in one pass, inside the city of Vienna.
- Willamette Valley Pinot NoirPinot Noir from Oregon's main growing region, typically light to medium bodied, with red cherry, earth and high acidity.