CABERNET FRANC: Recently - (4-97) - discovered to be one of the parent grape species that gave rise to the Cabernet Sauvignon variety. Mainly found in cooler, damper climatic conditions than its offspring. Shows moderately vigorous growth and earlier wood and crop maturation than Cabernet Sauvignon. Widely grown in the Loire region where it is known as the Breton and in large areas of southwest France where it is sometimes known as Bouchy or Bouchet. In NE. Italy it is known as the Bordo grape. Other alias names are Carmenet, Bouchet and Veron. Bordeaux wines commonly contain a blend of both varietal wines, a practice increasingly being followed in California. Wine from these grapes has a deep purple color, when young, with a herbaceous aroma. Just like Cabernet Sauvignon, North American growth is mainly confined to the coastal regions; Long Island (N.Y.) and the Pacific Northwest showing signs of being very hospitable. New Zealand has also proved to be a potential good home.

CABERNET SAUVIGNON: A "noble" grape famous as one of the main varieties, along with Merlot, Cabernet Franc and others used to create the magnificent french Bordeaux region blended red wines. This variety has several alias names such as Petit Cabernet, Petit Vidure and Vidure. (The latter name is the one used by those who subscribed to the now dubious theory that it was the original vine from which the cépage originated). Although recorded as present in the region since at least the 17th century, parental provenance has always been unsure. Recent genetic research, (Meredith and Bowers, "Nature Genetics Journal" 4-97), has unexpectedly discovered that the original parents of this variety were Sauvignon Blanc and Cabernet Franc, an astounding reversal of previous assumptions. A "hard" grape, it helps make wines of classic breed, intensity and complexity that often need to bottle-age for at least 5-10 years in order to reach peak flavor condition. The most successful plantings in North America are mainly on Long Island (N.Y.) and the cooler regions of northern California. The vine is quite cold-hardy, although it acclimates slowly and can be injured by cold freezes in December and early January. Is relatively resistant to cracking and bunch rots and ripens in late October. In the warmer regions of California, grapes made into a single varietal wine will often produce higher than optimum levels of alcohol and, conversely, lower than optimum acid levels in most years and so may tend to age less successfully than the blended french versions. Aromas and flavors include: Black-currant, blackberry, mint (etc). In the last decades of the twentieth century many other countries have seen their regions develop into prime producers - (e.g: Argentina, Chile, Italy and New Zealand).

CARIGNAN: (aka Carinena and Mazuelo in Spain, Gragnano in Italy, Carignane in California). Semi-classic grape commonly used for making red wines in Southern France and Spain. It is also successfully grown in California's Central Valley, often ending up in generic blends and "jug" wines, although some old plantings allow small lots of premium extract wine to be made. Blended with other varieties such as Cinsaut, Grenache, Mourvèdre and Syrah, it has been used to create red wines in California similar to the famed Chateauneuf-du-Pape blend of the southern Rhone region of France.

CARIGNANE: Californian synonym name for Carignan grape. (See above).

CHARDONNAY: (aka Feinburgunder and Morillon in Austria). This variety is the best-known white wine grape grown in France and is also known as Pinot Chardonnay, an invented synonym name for the benefit of Anglo/American consumers, reportedly derived from an earlier period when the variety was mistakenly considered to be a white mutation of Pinot Noir, and still used by some in the Mâcon and Chablis regions. Other local names in the various regions of France include the aliases Aubaine, Auvernat, Beaunois, Epinette Blanche, Petite Sainte-Marie and Weisser Clevner. The Chardonnay vine is widely planted in the Burgundy and Chablis regions. There, as in the cooler regions of North America and California, the wine made from it is often aged in small oak barrels to produce strong flavors and aromas. Possessing a fruity character - (e.g: Apple, lemon, citrus) - subsequent barrel-influenced flavors include "oak", "vanilla", and malo-lactic fermentation imparted "creamy- buttery" components. Hugely successful in many regions of the world due to its mid-season ripening - (late September to early October) - and versatility. Quite cold-hardy although early to bud and susceptible to bunch rots, yet retains fruit crispness in warmer growing years. Australia and New Zealand have succeeded in producing world-class wines from this grape in recent years by using cold fermentation methods that result in a desired "flinty" taste in the dry versions.

CHENIN BLANC: A widely grown white-wine grape variety, known as Steen in South Africa, Pineau de la Loire in the Loire region of France and under the alias name White Pinot (Pinot Blanco) elsewhere in the world. Often made in a number of styles with or without some residual sugar. It is the favored grape of the Anjou region of France and, although naturally a hard, acidic grape slow to mature, is made into fine sweet wines that age well for a least ten years

CINSAUT: (aka Cinsault). Semi-classic grape widely grown in southern France and also in the Lebanon. Used as blend component in many red or rosé wines. Transplanted to South Africa, where it was erroneously thought to be a Rhone Hermitage grape, and now a widely grown variety making a popular red wine in that country, and often blended with Cabernet Sauvignon. It has also been used to create the hybrid grape species known as Pinotage. Also grown in Australia under several alias names that include Black Prince, Blue Imperial, Oeillade and Ulliade.

DOLCETTO: Well-known grape widely grown in Piedmont region of Italy. Usually made into fast maturing, fruity and robust dark red wine with faintly bitter flavor. May be identical with the Douce Noir grape of the Savoie region of France and the variety known as Charbono in California.

GAMAY BEAUJOLAIS: The Gamay Beaujolais grape is a widely grown, early-ripening clone of Pinot Noir that can do well in the temperate climates of the northwest U.S. and if picked promptly will produce a good red wine.

GEWÜRZTRAMINER: ("geh-verts-tram-in-er"). A clone of the parent Traminer variety. Widely grown, and one of the mainstay grapes for which the Alsace is famous, the popular Gewürztraminer produces white wines with a strong floral aroma and lychee nut like flavor. It is often regarded as somewhat similar in style to the (Johannisberg) Riesling - (below) - when vinified as slightly sweet yet tart. Occasionally it is made into a "botrytized" late harvest dessert style wine. Does well in the cooler coastal regions of Western U.S. - (where it ripens in late September) - Australia and New Zealand. In Australia the variety is also known under several alias names. Among these are Traminer Musque, Gentil Rose Aromique and Red Traminer.

GRENACHE: Once widely known under the alias name Alicante, not to be confused with the shortened name for the late nineteenth century cross Alicante Bouschet. Grenache is currently widely grown in Spain, (where it is known under the name Garnacha), the south of France and also in California. Is now believed to be descended from the grape named Cannonau, an ancient variety widely grown in Sardinia. It is the main grape used in the red wine blend known as Chateauneuf-du-Pape and, along with the Mourvèdre, Cinsaut and some others, makes good wine blends under the appellation "Cotes du Rhone Villages". In the warmer regions of California the Grenache grape tends to produce pale red wines that are mainly useful for blends. Older vines give juice that produces a creditable varietal. Often "hot" due to high alcohol content and with a distinctive orange colored tint. Also used to make some of the better rosé wines of Provence in southern France.

(JOHANNISBERG) RIESLING: (aka White Riesling in New York state (USA), Ontario and British Columbia (Canada), Riesling in Germany, Rheinriesling in Austria and Rhine Riesling in Australia). A white-wine variety widely grown along the Rhine river and tributaries - (e.g: Rheingau, Rheinhessen, Mosel, Nahe regions etc.) - in Germany and also in other cool temperate regions of Europe. It is also grown in N. America, where it can produce a flowery, fruity dry wine with high acid and low alcohol not unlike the german "Kabinett" version or a semi-dry style with some residual sugar similar to the german "Spätlese" version. If infected with appropriate amounts of "botrytis", it can make outstanding late-harvest wines - (e.g: comparable to the german "Auslese" series). The North-West coast of N. America seems to have the right conditions for creating the richer, earthier Rheinhessen taste in many versions, as do the cooler regions of California. Australia now produces excellent versions of the dry, crisp Alsation-style, as well as fruitier semi-sweet Mosel-type wines, as has New Zealand in recent years.

LAMBRUSCO: Red-wine grape cépage widely planted in Emilia region of central Italy. Produces a number of wine styles depending on the characteristics of the sub-variety, but mostly as dry or off-dry wines. When blended with wine made from the Ancellotta grape it produces a somewhat sweet, (ie: amabile), wine.

MALBEC: Semi-classic grape grown in the Bordeaux region of France and in other areas under the name Côt and in the Alsace has the local name Auxerrois. Also grown in the cooler regions of California. In Argentina the grape known as the Fer is now thought to be a clone of this variety. Alone it creates a rather inky red, intense wine, so it is mainly used in blends, such as with Merlot and Cabernet Sauvignon to create the world renowned red Bordeaux "claret" blend. In California and other areas it is increasingly being used for the same blending purpose.

MARSANNE: Semi-classic grape used in the traditional white wine blends of the French Hermitage-Rhone region. With long barrel-aging in the past, these wines used to require about ten years in the bottle before drinking. The other grape wine used in the blend was the Roussanne. Also found on small acreages in Australia.

MERLOT: Classic grape widely grown in the Bordeaux region of France and elsewhere. The red wine bears a resemblance to Cabernet Sauvignon wine, with which it is sometimes blended, but is usually not so intense, with softer tannins. Matures earlier than Cabernet Sauvignon, with mid-late ripening. Moderate cold-hardiness. In California it is a popular varietal on its own and also as a percentage constituent of the red wine blend resembling Bordeaux claret called "Meritage". It also does extremely well in the state of Washington. Other countries such as Chile, Argentina and New Zealand also seem to have a suitable climate for this variety. The grape has many alias names such as Médoc Noir, Petit Merle, Vitraille, Crabutet Noir and Bigney.

MONTEPULCIANO: Important grape mostly found growing in central and southern Italy. Usually made into a blend with Sangiovese in order to produce a fruity, round, yet balanced red wine with attractive aroma.

MOURVÈDRE: Robust mediterranean hot climate grape variety widely grown in the southern Rhone region of France and mainly used to introduce color and body to the red wine blends. Select limited plantings occur in California, where the grape is often called the Mataro, and are used to produce a wine that sometimes develops the "green tea-like" herbal character that Rhone region french growers refer to as "animalé". Also widely grown in Spain - (where it is thought to have originated) - and has the name Monastrell. Common aliases, probably due to early mis-identification, in Australia are Mataro, Morrastel and Graciano.

MUSCAT: Another "cépage" family of clone varieties, making both red and white wines. Most are of the muscat type, having the unique aromatic character commonly associated with muscat wines. These include the Muscat Blanc, (aka Moscato di Canelli and Muscat Frontignon, all alias names for the premier cépage varietal Muscat Blanc à Petit Grains). These clones are mostly used for making medium-sweet and dessert style table or fortified wines. An example of these is "Constantia", a centuries-old wine blend still made in South Africa from the Orange Muscat grape, a darker skinned mutation of the Muscat Frontignan clone and wine made from the Pontac, a red-wine grape translocated from south-west France. Small acreages of Orange Muscat in the Central Valley of California allow a local variation of this wine to be made by at least one producer, a situation that also occurs in Australia. Hot climate producers of sparkling wines often use the various Muscat grape clones to create wines in the style of Italian Spumante. Lesser regarded clones of the cépage include Muscat of Alexandria and others.

NEBBIOLO: (aka Spanna locally and as Chiavennasca grape in Lombardy). Grape responsible for the long-lived, fine red wines of the Piedmont region of Italy. The role of honor includes "Barolo", "Gattinara", "Barbaresco" and "Ghemme"; all huge, tannic wines that at their best can take decades to mature when vinified in the traditional manner.

PETITE SIRAH: Widely grown grape variety in California that a recent DNA analysis report, (9/1997), has shown as likely to be derived from the Peloursin and Syrah parent cultivars found in the Rhone region. Is a chance seedling or selection recorded in the early 1880's consequently named Durif in honor of the finder. Other grapes known to be present in some Petite Syrah vineyards are the Mondeuse and Trousseau. Traditional Californian blends under the name of Petite Sirah are also known to have contained a proportion Barbera or Zinfandel grapewine. Suffice to say that, whatever the provenance of the grapevine(s) currently known as Petite Sirah, they produce dark red, tannic wines in the warmer regions of California, used mainly as backbone for Central Valley "jug" wines. In the cooler northern regions, where many very old vines still exist, it is often made into a robust, balanced red wine of considerable popularity.

PETIT VERDOT: Grape grown in limited amounts. Found mainly in the temperate Bordeaux region St.Émilion subdistrict and used to make a red wine later blended with other famous Bordeaux varietal wines. Recommended for growing in the State of Virginia. Has higher titratable acid and is slightly more cold-hardy than Cabernet Sauvignon, ripening around the same time in mid-late October.
PINOTAGE: Grape widely grown and successful in South Africa. Derived from the crossing of a Pinot Noir clone and Cinsaut. Used to make a popular, hearty red wine that ages well - (and often requires it). Also found widely grown in New Zealand and in smaller acreages in California.

PINOT BLANC: Mutation of the Pinot Gris vine. Grape is generally used to make dry, crisp, rather intense white wines in the Alsace, parts of Burgundy and in Austria. In the latter country it is known as the Weissburgunder. In California, a similarly named grape is used to make a fruity, rather subtle wine similar to the simpler versions of Chardonnay. Used in many of the better champagne style sparkling wines of California because of its acid content and clean flavor. However, recent research speculates that some plantings of this California grown grape variety are actually the Melon de Bourgogne, (aka Muscadet de Bourgogne), a grape grown widely in the western reaches of the Loire region of France, and famous for producing the "Muscadet" tart white wines that match so well with shellfish meals.

PINOT GRIS: Mutant clone of Pinot Noir grown in western coastal regions of the U.S.A. and ripening earlier than Chardonnay in mid-late September. Several clones available that seem to vary in resistance to bunch rots. Also called the Malvoisie or Pinot Beurot in the Loire, and the former name in the Languedoc, regions of France. In Germany and Austria it is known as the Ruländer or Grauer Burgunder where it is used to make pleasant, young, white wines in the southern regions. Similar aliases are used in the german settled regions of Australia. Versions named Auxerrois Gris and Tokay d'Alsace are also grown in the Alsace where the latter variety is used to make a golden-yellow wine with aromatic, fruity flavors that improves with a couple of years in the bottle - (but not to be confused with the Hungarian Furmint grape used to make the famous "Tokaji" sweet wines).

PINOT NOIR: The premier grape "cépage" of the Burgundy region of France, producing a red wine that is lighter in color than the Bordeaux reds (such as the Cabernet's or Merlot). It has proved to be a capriciously acting and difficult grape for N. American wineries, best results being obtained in cool, fog-liable regions such as the Carneros region of northern California. Choice of a suitable clone version is critical, as is careful vineyard pruning technique and planting density. Oregon growers seem to have a preference for the "Pommard" clone. The worlds best "quality" wines are reputed to result from a blend of suitable clones; a common practice in Burgundy, France. Cherished aromas and flavors often detected in varietal wines include cherry, mint, raspberry, truffles and the ubiquitous gamey odor in new wines often referred to as "animalé" by the french winemaker. Other cépage clones have many alias names such as Auvernat Noir, Blauer Klevner, Schwartz Klevner, Noirien, Coraillod, Vert Dore, and even plain numbers. The mutant clone variety known as Pinot Meunier is widely planted around the world under several alias names and is used to produce the main blending wine for so-called "Blanc de Noir" sparkling wines. In California the cépage has often been erroneously divided into various Gamay varieties until recent times.

RIESLING: Also known as the Weisser Riesling. Premier white wine grape of Germany and Alsace, known as Rheinriesling in Austria. (See (Johannisberg) Riesling above).

ROUSSANNE: Also known as Bergeron in the french Savoie region. Semi-classic grape grown in the Hermitage-Rhone and southern Cotes du Rhone region of France. Still occasionally incorporated into white wine blends, (e.g: with the Marsanne grape wine), because of its acidity and aroma but finding less and less favor.

SANGIOVESE: Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, used for lesser Tuscan wines. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas.

SAUVIGNON BLANC: Classic white-wine variety commonly planted in the Bordeaux and eastern Loire regions of France. Shows vigorous growth and is late maturing. Members of the cépage are now thought to be descendants of the ancient Fié variety once common in the Loire region of France. The sauvignon cépage apparently derives the latter part of its name from the color of its skin. Other members include the recent - (4-97) - genetic parental link to Cabernet Sauvignon and other mutations known as the Sauvignon Noir, Sauvignon Jaune and Sauvignon Rose. The last named grape is also known as Sauvignon Gris. All versions of the cépage show a tendency towards a grassy, herbaceous flavor in the grapewine, often referred to as "gooseberry" by professional tasters, when the grapes are grown in temperate regions. In warmer regions, the flavors and aromas tend to be more citruslike, (e.g: grapefruit or pear), plus the characteristic "earthy" taste. New Zealand has had much success with the grape in recent years.

SÉMILLON: Classic grape widely grown in the Bordeaux region of France and elsewhere. This grape variety has a distinct fig-like character. In France, Australia and increasingly in California it is often blended with Sauvignon Blanc to cut some of the strong "gooseberry" flavor of the latter grape and create better balance. Wineries in many countries also use the grape to create dry single-varietal white wines. Australian grapes, particularly those grown in the Hunter Valley region, where the fruit has also been known historically as the Hunter Riesling, are famous for producing dry and sweet wines from this varietal that will age admirably for 20 to 30 years. Other alias names used for this variety are Chevrier, Columbier, Malaga and Blanc Doux. Those grown in South Africa, where the grape is known as the Green Grape and also as Semillion, have not fared so well in popular favor and are not extensively planted at present. When infected by the "noble rot" fungi, (Botrytis cineria), it can be used to produce first-class sweet white wines such as those of the French Sauternes.

SHIRAZ: Alternate name for the french Syrah clone grape grown in Australia and responsible for very big red wines that are not quite as intense in flavor as the french Rhone versions. In the past it was also known under the alias name Hermitage.

SYRAH: A grape variety associated with the Rhone Valley region of France, famous for creating "Hermitage" red wine. There, some regard the grape as taking two forms, the Grosse Syrah and Petite Syrah, distinguished only by berry size. Experts reject this distinction but it has in the past led some wine producers in North and South America to mistake plantings of the californian Petite Sirah, which produces a very dark red and tannic wine judged simple in comparison to the true Rhone Syrah, as the latter grape. DNA analysis has now shown - 8/1997 - there is in fact a probable relationship due to the chance seedling or selection, whose parentage derives from the Rhone region Peloursin and Syrah cultivars, discovered and named Durif in the 1880's. In the cooler regions of Australia a (presumed) clone of the Rhone variety, once known as the Scyras, is grown very successfully and now known as Shiraz. In the state of California, depending on location, vintage or fermentation technique, the grape is used to either produce a spicy, complex wine or a simple wine. Considerable acreage is grown in South Africa, and also in Argentina where it has historically been called the Balsamina grape until the late 1960's.

TEMPRANILLO: Fine red wine grape used in best Rioja wines of Spain. Also known under the alias names of Cencibel and Valdepeñas. In Portugal the grape is known as the (Tinta) Roriz. Large acreages are grown in Argentina. Also found in the Central Valley of California. Makes a grapejuice much favored by home-winemakers that is sold under the "Valdepenas" name in N. America.

VERNACCIA: Minor grape of ancient origin grown in Tuscany region of Italy. Traditionally produces dry, lean white wines that soften after two or more years bottle aging. Also used to create sweet golden white wines.

VIOGNIER: (pronounced "VEE-oh-nee-aye"). Semi-classic grape variety grown in the northern Rhone region of France. Has full, spicy flavors somewhat reminiscent of the Muscat grape and violets. New plantings in California have created much anticipation among that States wine community. Viognier can vary from almost Riesling-like character to almost Chardonnay character, depending on production method. Currently not recommended for planting in very cool/cold climate regions.

ZINFANDEL: An important grape variety, also thought to be the variety once known as Black St. Peter in early 19th century California lore, currently grown in California and used to produce robust red wine as well as very popular "blush wines" called "white Zinfandel". Zinfandel is noted for the fruit-laden, berry-like aroma and prickly taste characteristics in its red version and pleasant strawberry reminders when made into a "blush" wine. While its origins are not clear it has been tentatively identified as the Primitivo (di Gioia), a grape species found in Apulia, southern Italy. According to a recent report this grape may also be identical to the Vranac grape found in Montenegro, the state that, combined with Serbia, constitutes what remains of the former Yugoslavia. Another clone contender is the Plavac Mali from the coastal area known as Dalmatia, a