To hear the name of the grapes pronounced by a native French person, click on the white speaker logo to the right of the grape's name.
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Also known as Fer Servadou. A rare grape native to the South-West, it is a significant contributor to wines from the Tarn département. Especially predominant in the rustic wines of Marcillac. Chewy, moderately tannins. A minor grape in Madiran, where it is known as Pinenc.
Where it is grown in France: Southwest France in Entraygues, Marcillac, Gaillac, Madiran, and Côtes de St Mont.
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The somewhat leaner sister of cabernet sauvignon, cabernet franc is often grown in the same places and is usually blended with cabernet sauvignon and merlot. The one noteworthy exception to this is the Loire Valley of France where cabernet franc alone makes the well known wines Chinon and Bourgeuil. Cabernet franc often has a unique violet aroma and a slightly spicy flavor.
Where it is grown in France: Loire (Saumur) and Bordeaux regions.
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Cabernet Sauvignon (Red) 
Cabernet Sauvignon is a variety of red grape mainly used for wine production, and is, along with Chardonnay, one of the most widely-planted of the world's grape varieties.
The principal grape in many Bordeaux wines, Cabernet Sauvignon is grown in most of the world's wine regions, although it requires a long growing season to ripen properly and gives low yields. Many of the red wines regarded as among the world's greatest, such as Red Bordeaux, are predominantly made from Cabernet Sauvignon grapes. World-class examples can improve for decades and remain drinkable for a century.
The particularly thick skin of the Cabernet Sauvignon grape results in wines that can be high in tannin which provides both structure and ageability. This varietal, while frequently aromatic and with an attractive finish, also tends to lack mid-palate richness and so is often blended with lower tannin, but "fleshy" tasting grapes, particularly Merlot and, especially in Australia, Shiraz / Syrah. Cabernet Franc is often used in blends with Cabernet Sauvignon to add aromatics. As a group, Cabernet Sauvignon wines are generally full-flavored, with a stronger flavor than Merlot for instance, and with a smooth and lingering "finish".
Cabernet Sauvignon, like all noble wine grape varieties, is of the species Vitis vinifera, and genetic studies in 1997 indicated it is the result of a cross between Cabernet Franc and Sauvignon Blanc.
Where it is grown in France: Bordeaux, Languedoc, and Southwest regions
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Carignan
Carignane (in American English; Spanish Cariñena, Italian Carignano, French Carignan, Catalan Carinyena) is a Spanish variety of grape that originated in Cariñena, Aragon and was later transplanted to Sardinia, elsewhere in Italy, France, Algeria, and much of the New World. Carignane is responsible for huge quantities of mediocre or poor wine; nevertheless, when it is grown on a slope, to lower the yield, as is done in Sardinia, or grown on very old, low-yielding vines, as in parts of California, it can produce a wine with good body, color, and character with a characteristic harshness and astringency that diminishes with age. In California, the grape is not often used to make varietal wines, but producers such as Ravenswood, Cline and Mayo Family Winery make notable varietals from old vines. It is often blended with Cinsault, Grenache, Syrah, Cabernet Sauvignon, Cabernet Franc, Mourvèdre, Merlot, and/or many other grapes, 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. It was crossed to Cabernet Sauvignon to give Ruby Cabernet.
Where it is grown in France: Languedoc and Roussillon regions
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Chardonnay (White)
Chardonnay is a green-skinned grape variety, used to make white wine. It 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.. Gouais Blanc is not popular in its own right and is almost extinct. Chardonnay is also known by the names Aubaine, Beaunois, Melon Blanc and Pinot Chardonnay.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. The name is a derivative of Cardonnacum, a Latin language term to denote an area with thistles.
Where it is grown in France: Bourgogne, and Languedoc regions.
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Chenin blanc, or Pineau de la Loire, is a variety of white wine grape from the Loire valley of France. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines, although it can produce very bland, neutral wines if the vine's natural vigour is not controlled. Outside the Loire it is found in most of the New World wine regions; it is the most widely planted variety in South Africa, where it is known as Steen.
Chenin blanc (or simply Chenin) is a particularly versatile grape that is used to make dry white wines, sparkling wines, dessert wines and brandy. It provides a fairly neutral palate for the expression of terroir, vintage variation and the winemaker's treatment.
In cool areas the juice is sweet but high in acid with a full-bodied fruity varietal palate. In the unreliable summers of northern France, the acidity of underripe grapes was often masked with chaptalization with unsatisfactory results, whereas now the less ripe grapes are made into popular sparkling wines such as Crémant de Loire. The white wines of Anjou are perhaps the best expression of Chenin as a dry wine, with flavours of quince and apples. In nearby Vouvray they aim for an off-dry style, developing honey and floral characteristics with age. In the best vintages the grapes can be left on the vines to develop noble rot, producing an intense, viscous dessert wine which will improve considerably with age.
In the Loire, yields are tightly controlled - even basic Anjou Blanc is restricted to 45hl/ha. However yields of three times that can be achieved in the New World and the results are generally everday wines that "are dull compared to the Loire wines". As ever there are exceptions to this rule, particularly in South Africa.
Where it is grown in France:
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Cinsaut or Cinsault (pronounced "san-so") is a red wine grape, whose heat tolerance and productivity make it important in Languedoc-Roussillon and the former French colonies of Algeria and Morocco. It is often blended with grapes such as Grenache and Carignane to add softness and bouquet. It has many synonyms, of which perhaps the most confusing is its sale as a table grape called 'Oeillade', although it is different to the "true" Oeillade which is no longer cultivated. In South Africa, it was known as "Hermitage", hence the name of its most famous cross Pinotage.
Where it is grown in France: Languedoc and Rhone regions.
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This vigorous white grape will adaptparticulary well on warm stony soils so specific to the Châteauneuf du Pape area. It will give onctuous wines with flower aroma, both fine and complex. It is rich in alcohol and needs good technique to be the best ot can be.
Clairette is one of the most ancient well-known grape-variety in theProvence and Rhone Valley areas..
Where it is grown in France: Provence and Rhone Valley regions.
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Colombard is a variety of wine grape, better known as French Colombard in North America.
Old vine grapes are crushed by some northern Californian producers and made into a fruity white wine of interesting character in both dry and sweet versions. This grape is mainly grown in California to provide backbone, due to its natural acidic character, for white "jug wine" blends. In France it was traditionally grown in the Charentes and Gascony for distilling into Cognac and Armagnac respectively. Today it is still used for white wine blends in certain Bordeaux AOCs and in Gascony for Vins de Pays. It is also widely grown in South Africa and to a lesser extent in Australia.
Where it is grown in France: Charentes, Gascony, and Bordeaux.
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Unrelated with the Cotes de Duras region of the Dordogne this grape is a speciality of the Gaillac region of South Western France. Fruity imparting a spicy character to the reds of Gaillac.
Where it is grown in France: Gaillac.
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Egiodola (literally blood sand in Basque ) is the child of the Southwest and was obtained by crossing the Abouriou and the Fer vines. it produces generous reds and fruity original roses. Egiodola gives a beautiful pink color to the wine
Where it is grown in France: Southwest
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The classic red grape of the Beaujolais region of France, and also grown in California, gamay possesses a super fruity, grapey flavor not unlike melted black cherry Jello. The wine is often at its best served slightly chilled.
Where it is grown in France: Beaujolais
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Gewürztraminer (White)
Gewürztraminer ( sounds like guh-VOORTS-truh-MEE-ner) is sometimes referred to as Gewürz. It is an aromatic white wine grape variety that performs best in cooler climates. The variety has high natural sugar and the wines are usually off-dry, with a flamboyant bouquet of lychees. Dry Gewürztraminers may also have aromas of roses, passion fruit and floral notes. It is not uncommon to notice some spritz (fine bubbles on the inside of the glass).
Its aromatic flavors make Gewurztraminer one of the few wines that is suitable for drinking with Asian cuisine. It goes well with Munster cheese, and fleshy, fatty (oily) wild game. Smoked salmon is a particularly good match.
Where it is grown in France: Alsace
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Grenache is probably the most widely planted variety of red wine grape in the world. It ripens late and needs hot, dry conditions such as those found in Spain and in the south of France. It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acid, tannin and colour, and is usually blended with other varieties such as Syrah, Carignan and Cinsaut.
Grenache is the dominant variety in most Southern Rhône wines, especially in Châteauneuf-du-Pape where it is typically over 80% of the blend. In Australia it is typically blended in "GSM" blends with Syrah and Mourvèdre.
Grenache is also used to make rosé wines in France and Spain, notably those of the Tavel district in the Côtes du Rhône. And the high sugar levels of Grenache have led to extensive use in fortified wines, including the red vins doux naturels of Roussillon such as Banyuls, and as the basis of most Australian 'port'. Like the Pinot family, Grenache comes in 'black', 'grey' and 'white' versions, plus a mutant with an altered epidermis.
The standard "black Grenache" is known as "Garnatxa Fina" in Catalan, and is the most common version.
The "hairy Grenache" is also known by names such as Lladoner Pelud. The leaves look similar to Macabeo, but with fine little hairs. Recent research in Spain into this bizarre clone indicates that is produces smaller berries with a thicker skin, which suggests a greater potential than the original for making fine wine. This is an active area of investigation.
Grenache Gris is widely planted in France in particular, but is declining under the current vine pull schemes.
Grenache blanc is a major variety in its own right, particularly in France, where it is an important component of many white wines from the Rhône. It is often blended with Roussanne.
Grenache Noir was crossed with Petit Bouschet to give Alicante Bouschet, sometimes called Garnacha Tintorera. It was an important grape during Prohibition, as its thick skins survived being transported from Californian vineyards to consumers, who were allowed to make small amounts of wine at home.
Where it is grown in France: Rhône Valley and Languedoc-Roussillon
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Gros Manseng is a Basque grape and is one of the few in France to increase its plantings in the last couple of decades. Its most famous wines are from Jurançon in the south west of France although the Gascognais are now permitted to use Gros Manseng in their Pacherenc du Vic Bihl
Characteristics: Aromatic dry and richly sweet but balanced whites
Where it is grown in France: Jurançon, Gasgogne, Bearn
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Macabeo (Macabeu in Catalan) is a variety of wine grape. It is also known as Alcañol, Alcañón, Blanca de Daroca, Charas Blanc, Forcalla, Gredelín, Lardot, Maccabeo, Perpignan, Queue de Renard, Rossan, and Viuna or Viura. It is widely grown in the Rioja region of northeastern Spain, the Cava producing areas south of Barcelona, and the Languedoc region of France. The grape is used to make mildly acidic and young white wines suitable for early consumption or blended with other varieties. Macabeo is traditionally blended with Xarel·lo and Parellada to make a sparkling Cava, the best known sparkling wine of Spain.
Where it is grown in France: Languedoc and Roussillon regions
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Malbec (Red)
Malbec is a black, mellow grape variety originally grown in France in the 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 on Long Island, New York, and in the cooler regions of California. It has an extensive listing of synonyms, currently more than two hundred. The Malbec grape is a thin skinned grape and needs more sun and heat than either Cabernet Sauvignon or Merlot to mature. It is a "midseason ripener and it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to claret blends." In South Africa it is grown in a region called the Swartland. It is not trellised and cultivated as bush vines (the goblet system). Here it has a very low yield of about 6 tons per hectare. It ripens early because of the low yield. The wines are rich, dark and juicy. As a varietal it creates a rather inky red (or violet), intense wine, so it is also commonly used in blends, such as with Merlot and Cabernet Sauvignon to create the renowned red French Bordeaux "claret" blend. Other wine regions use the grape to produce Bordeaux-style blends. The grape also needs a high differential between day and evening temperatures, a minimum fluctuation of 27 degrees Fahrenheit in a day. The varietal is sensitive to frost, has a proclivity to shatter or coulure. The grape is also blended with Cabernet franc and Gamay in some regions such as Loire Valley. Called Auxerrois or Cot Noir in Cahors, called Malbec in Bordeaux, and Pressac in other places, the grape became less popular in Bordeaux after 1956 when frost killed off 75% of the crop. However, Malbec continued to be popular in Cahors where it was mixed with Merlot and Tannat to make dark, full-bodied wines, and more recently has been made into 100% malbec wines there. Despite a similar name, the grape Malbec Argente is not Malbec either but rather the southwestern France grape Abouriou. The grape is also confused with Auxerroirs blanc, which is an entirely different variety.
Where it is grown in France: Cahors area.
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Marsanne is a little used variety of grape, most common in the northern Rhône, where it is often blended with Roussanne to make a Chateauneuf du Pape blanc. It is also grown in Switzerland where its name has the synonym Ermitage Blanc, and the Goulburn Valley region of Australia. The Australian varieties often require unusually long bottle aging compared to most white wines.The wines created from Marsanne are rich and nutty, with hints of spice and pear. Often Australian Marsanne has aromas of melon and honeysuckle. In California, Marsanne is often found blended with Roussanne, Viognier, and Grenache Blanc. In wines based on the richer Roussanne or the more floral Viognier Marsanne is prized for its reflection of minerality. For many years the variety was kept alive by the Tahbilk Winery in the Goulburn Valley but over recent times Marsanne has become much more popular throughout Australian wine regions.
Where it is grown in France: Rhone Valley region.
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The most widely planted grape in Bordeaux, merlot, a red grape, is also grown in most of the same places as cabernet sauvignon. And in fact, the two are often blended. Because merlot in general has somewhat less tannin than cabernet sauvignon, it often feels softer on the palate. Its flavors often run to mocha and boysenberry.
Where it is grown in France: Bordeaux, Languedoc, and Southwest regions.
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This warm-weather, red wine grape can turn into pleasant medium-weight wines with cherry and berry flavors. It goes by the name Mourvedre in France. In California and Australia, it's often called Mataro.
Where it is grown in France: Provence, Rhone Valley, and Languedoc regions.
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Muscadet (White)
Muscadet is a type of dry French white wine. It is made at the western end of the Loire Valley, near the city of Nantes in the Pays de la Loire region neighboring the Brittany Region. More Muscadet is produced than any other Loire wine. It is made from the Melon de Bourgogne grape, often referred to simply as melon.
Where it is grown in France: Western Loire Valley
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Muscat (White)
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. Muscat is used to produce Vins Doux Naturels (Natural Sweet Wines) in Frontignan, Lunel, Mireval, St Jean De Minervois, Rivesaltes, Beaumes de Venise and Cap Corse.
Where it is grown in France: Alsace, Languedoc, and Roussillon regions.
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Négrette is a dark red wine grape grown primarily in southwestern France in the region between Albi and Toulouse. It is a direct descendant of mavro rootstock, a grape variety cultivated extensively on the island of Cyprus. It is believed to have been carried to France by the Knights of the Order of Saint John of Jerusalem in the 12th century during the crusades.
The principal appellation using this variety, Côtes du Frontonnais (red and rose), requires that 50% to 70% of the blend be comprised of the Negrette grape. The other 50% to 30% must be cabernet franc and cabernet-sauvignon (maximum 25% together) and/or cot (maximum 25%) and/or fer (maximum 25%) and/or syrah (maximum 25%) and/or the cinsaut, gamay, mauzac (a white grape) and merille (maximum 15% together). At least three grape varieties must be used. Wine made from this grape tends to show versatility in being able to age moderately well and also be drunk young. In California the vine is known as Pinot St-George. The vine has declined in planting in the last century due to its susceptibility to oidium and grey rot.
Where it is grown in France: Southwest region.
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Niellucciu or Nielluccio is a red wine grape native to Corsica. Ampelographers believe the vine maybe related to the Tuscan grape Sangiovese. An early budding vine, it produces wines lacking in color and with high alcohol levels. It is commonly used to make rosé wine.
Nielluccio is the principal grape varietal used in the production of red Patrimonio (the first Corsican AOC created in 1968), where it must by law make up 98% of the blend. Other varietals were also prevalent in the region, notably Grenache, but they are on the decline since the determination of the laws governing production of Patrimonio (whose white wine is made from 100% Vermentinu or Vermentino).
Where it is grown in France: Corsica
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Vine variety from Jurançon in south-western France making assertive, grapefruity dry whites and, in the case of the superior petit manseng, luscious sweet whites following raisining (passerillage) on the vine.
Where it is grown in France: Southwest
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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. In Alsace, Germany, Italy and Hungary, the wine produced from this grape is a full-bodied dry white wine while in Germany and Austria they can be either dry or sweet.
In France the grape is often blended with Klevner and Auxerrois grapes to give it a more alsacian flavor.
Where it is grown in France: Alsace region.
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Pinot gris is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the Pinot noir grape, it normally has a grayish-blue fruit, accounting for its name ("gris" meaning "gray" in French) but the grape can have a brownish pink to black and even white appearance. The word "Pinot", which means "pinecone" in French, could have been given to it because the grapes grow in small pinecone-shaped clusters. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink. The clone of Pinot gris grown in Italy is known as Pinot grigio. Due to the grape's rising popularity, A.C. Nielsen research data predicts that Pinot gris (aka Pinot grigio) sales will overtake White Zinfandel as the fourth best selling varietal in the US by the end of 2007.
Where it is grown in France: Alsace, Burgundy, and Loire Valley regions.
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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. Its name is derived from the french words for "pinecone" and "black" alluding to the varietals' tightly clustered dark purple pine cone shaped bunches of fruit. Pinot noir grapes are grown around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France. In De re rustica, Columella described a grape variety in Burgundy in the 1st century A.D. that sounds like Pinot noir. 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.
Where it is grown in France: Alsace, Burgundy, and Loire Valley regions.
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Roussanne is a relatively rare variety of grape grown originally in the Rhône Valley in France, and used in some white wines there and in the Tuscany region of Italy. The grape is also planted in various wine-growing regions of the New World, such as California, Washington, and Australia. The berries are distinguished by their russet color when ripe — roux is French for the reddish brown color, and is probably the root for the variety's name. In France, the grape is traditionally used in blends with another white wine grape, Marsanne. It is the only other white variety, besides Marsanne, allowed in France's northern Rhône appellations of Crozes-Hermitage AOC, Hermitage AOC and Saint-Joseph AOC, and in the southern Rhône appellation of Châteauneuf-du-Pape AOC. The Châteauneuf-du-Pape appellation also allows it to be blended into red wines. In California, the grape was confused for some time with Viognier. The aroma of Roussanne is often reminiscent of a flowery herbal tea. In warm climates, it produces wines of exceptional richness, with flavors of honey and pear, and full body. In cooler climates it is more floral and more delicate, with higher acidity. Unlike some better known white wine grapes, wines based on Roussanne can mature gracefully, holding up well a decade or more after bottling.
It is a difficult variety to grow, with vulnerability to mildew, poor resistance to drought and wind, late and/or uneven ripening, and irregular yields.
Where it is grown in France: Languedoc, and Rhone Valley
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Sangiovese is a red wine grape variety originating in Italy whose name derives from sanguis Jovis, "the blood of Jove". It is most famous as the main component of the Chianti blend in Tuscany, but winemakers outside Italy are starting to experiment with it. Young sangiovese has fresh fruity flavors of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels.In general, Sangiovese grapes make medium to full-bodied wines with tannin structure ranging from medium-soft to firm. Dominant flavors associated with Sangiovese derived wines include: cherry, plum, strawberry, cinnamon and vanilla. There is often a herbaceous quality associated with Sangiovese wines. As for acidity levels, Sangiovese leans towards medium to high acidity content. The finish can range from elegant to bitter.
Sangiovese appears to have originated in Tuscany, where it was known by the 16th century. Recent DNA research by José Vouillamoz of the Istituto Agrario di San Michele all’Adige suggests that Sangiovese's ancestors are Ciliegiolo and Calabrese Montenuovo. The former is well known as an ancient variety in Tuscany, the latter is an almost-extinct relic.
There are 14 clones of Sangiovese, of which Brunello is one of the best regarded. There was an attempt to classify the clones into Sangiovese grosso (including Brunello) and Sangiovese piccolo families, but there seems to be little evidence to support this distinction
This grape is grown in Italy but is listed here because it is a distant cousin to the Niellucciu grape grown in Corsica.:
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The famous white grape of the Sancerre region of France as well as New Zealand. Sauvignon blanc also grows in Bordeaux (where it is usually blended with semillon), South Africa, and in California and Washington state. Its wonderfully wild, untamed flavors are often reminiscent of grass, herbs, green tea and limes, often overlaid with a smokiness. In California, sauvignon blanc can also take on green fig and white melon flavors.
Where it is grown in France: Bordeaux and Loire regions
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Sémillon is a golden-skinned grape used to make both dry and sweet white wines, most notably in France and Australia. In France, the Sémillon grape is grown mostly in Bordeaux where 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-renowned regions. In this form, Sémillon is generally a minor constituent in the blend. However, when used to make the sweet white wines of Bordeaux (such as those from Sauternes and Barsac) it is often the dominant variety. In such wines the vine is exposed to the "noble rot" of Botrytis cinerea which consumes the water content of the fruit, concentrating the sugar present in its pulp. When attacked by Botrytis cinerea, the grapes shrivel and the acid and sugar levels are intensified
Where it is grown in France: Bordeaux region.
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Sciaccarellu often considered to be the most Corsican of the island vines is particularly present in the granitic part of the island.
Where it is grown in France: Corsica.
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Syrah (Red)
Syrah, is a variety of grapes grown in France, Argentina, Chile and in most of the United States. In South Africa, Australia, and Canada it is known as Shiraz. In Australia it used to be called Hermitage up to the late 1980s (see below for more information). It should not be confused with Petite Sirah, a synonym for Durif, which is a different type of grape. Syrah is the offspring of two obscure French varieties, Dureza and Mondeuse Blanche. (Dureza, native to the Ardèche, Mondeuse Blanche "White Mondeuse", native to the Savoie region). The grape also has many other synonyms that are used in various parts of the world including Antourenein Noir, Balsamina, Candive, Entournerein, Hignin Noir, Marsanne Noir, Schiras, Sirac, Syra, Syrac, Serine, and Sereine. Shiraz also has one of the highest wine serving temperatures at 65 degrees Fahrenheit.
The name of the grape Shiraz was taken from that of the city of Shiraz in Iran, near where the process of wine making possibly originated 7000 years ago. Historic accounts state that the Syrah/Shiraz was brought into southern France by a returning crusader, Guy De'Sterimberg. He became a hermit and developed a vineyard on a steep hill where he lived in the Rhône River Valley. It became known as the Hermitage. In 1998, a study conducted at the University of California, Davis concluded that the grape variety in its modern cultivated form originated in the vicinity of the Northern Rhône valley of France, as the result of a cross of the "Dureza" and "Mondeuse Blanche" grape varieties; and in 2001, using DNA analysis, this was proven to be the case. Syrah continues to be the main grape of the Northern Rhône and is associated with classic wines such as Hermitage, Cornas and Côte-Rôtie. In the Southern Rhône it is used as a blending grape in such wines as Châteauneuf-du-Pape, Gigondas and Côtes du Rhône. Although its best incarnations will age for decades, less-extracted styles may be enjoyed young for their lively red and blueberry characters and smooth tannin structure. Shiraz has been widely used as a blending grape in the red wines of many countries due to its fleshy fruit mid-palate, balancing the weaknesses of other varieties and resulting in a "complete" wine.
Where it is grown in France: Languedoc, Roussillon, and Rhone Vallley regions.
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Tannat is a red wine grape, mostly grown in southwestern France where it is predominantly used to make Madiran AOC wines, giving them high levels of tannin and a high alcohol level, and the ability to age very well. It is also used to make Armagnac and full bodied rosé wines. It is also grown in Argentina, Australia, Italy and Uruguay and is produced in small quantities in the state of Virginia in the United States of America.
Tannat's very high tannin content has a lesser known quality. Indeed, several studies have shown that moderate drinkers of red wine have less heart disease than non-drinkers; and much of the heart-healthy effects of red wine have been attributed to the antioxidant polyphenols found in the wine. These antioxidants are thought to have beneficial effects on blood vessels and arteries. In the study, published in Nature, researchers analyzed the polyphenol content of several types of red wine produced in various parts of the world and compared the wines' effects on blood vessel cells. Studies found that wines made from the Tannat grape in southwest France were highest in these beneficial tannins.
Where it is grown in France: Madiran area in the Southwest region.
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'Ugni Blanc' is the most widely planted white grape of France, being found particularly along the Provençal coast, in the Gironde and Charente. It is also known as 'Clairette Ronde', and in Corsica as 'Rossola'. Most of the table wine is unremarkable and often blended or turned into industrial alcohol.
Under the name 'St. Émilion', Trebbiano is important in brandy production, being the most common grape variety of the Cognac and Armagnac regions.
Where it is grown in France: Provence, and Southwest regions.
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Vermentino is a late-ripening white grape originating in Spain or Madeira, or perhaps Portugal, and now widely planted in Corsica, Sardinia, and the coastal arc running from Tuscany through Liguria and into southern France, around Nice (where it is known as Rolle). It is thought to be related to the Malvasia variety and to have been have been brought to Italy in the fifteenth century during the period of Spanish domination. The leaves are dark green and pentagonal. The grapes are amber-yellow and hang in pyramidal bunches. The vines are often grown on slopes facing the sea where they can benefit from the additional reflected light.
Where it is grown in France: Corsica and Provence regions.
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The classic (though rare) white grape of the northern Rhone Valley of France where it makes the expensive wine known as Condrieu. In the early 1990s, more than thirty top California producers began making viognier to much acclaim. The wine has an opulent, lush body and dramatic honeysuckle, white melon and jasmine flavors.
Where it is grown in France: Rhone Valley region.
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