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| term for the common grape vine, indigenous to the Mediterranean region, central Europe, and southwestern Asia. (Portugal, Germany and Iran) |
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| A fortified Portuguese wine made in the Maderia Islands. Madiera ranges from dry wines drunk as an apertif to sweet wines generally paired with desserts. |
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| A sparkling wine manufactured in Germany |
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| A sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal. This wine is fortified in addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some of the natural grape sugars. |
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| An Italian sweet wine made from passito grapes |
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| A fortified wine that has been subjeted to controlled oxidation to produce a distinctive flavor |
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| AN aromatized wine that is made with wormwod and potentially other ingredients |
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| A crisp and floral variety from Piedmont, which has been grown there since the 15th century. |
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| Common in Sicily, this is the most widely planted white variety in Salaparuta. |
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Grown on the southwest coast of Italy, the wines from this grape can be described as dewy and herbal, often with notes of pinenut and pesto. Campania and Sicily
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| The main variety for wines labeled Soave, this is a crisp, dry white wine from the Veneto wine region of Italy. It's very popular wine tha hails from northeast Italy around the city of Verona. |
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| Another white that peeks up in all corners of italy with a wide variety of clones and mutations. Can range from easy quaffers to funky, musty whites. |
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| Grown mostly in Piedmont, it is mainly used in the slightly effervescent (frizzante), semi-sweet Moscato d'Asti. Not to be confused with Moscato Giallo and Moscato Rosa, two Germanic varietals that are grown in Trentino Alto-Adige. |
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| An ancient Phenician variety found in souther Sardinia. Light and tart wines that are drunk as an apertif in their homeland. |
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| A heavily acidic variety from Liguria, the wines are vinified to par with a cuisine rich in seafood. |
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| A hugely successful commercial grape known as Pinot Gris in France, its wines are characterized by crispness and cleanliness. As a hugely mass-produced wine, it is usually delicate and mild, but in goof producers hands, the wine can grow more full bodied and complex. The main problem with the grape is that to satisfy the commercial demand, the grapes are harvested too early every year, leading to wines without character. |
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| A Slovenian grape that now makes its home in Friuli, these wines are decidedly old-world, with aromas of pineapple and mustiness |
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Tocai Friuliano (IT)
Sauvignon Vert |
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| A variety distantly related to Sauvignon Blanc, it yields the top wine of Friuli, full of peachiness and minerality. it is a late budding vine with high sensitivity downy mildew and oidium. Generally it yields full bodied, moderately acidic, and delicately floral and friuty flavors. |
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- this is the second most planted grape in the world. It gives good yields, but makes undistinguished wine at best. It can be fresh and fruity, but it does not keep long. It’s high acidity make it important in Cognac.
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