Blanc de BlancsĬhampagne or white wine made from white grapes. Areas: Beaujolais-Blanc, Beaujolais Villages, Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Mouliné-àVent, Morgon, Regnie, Saint Amour. Typically light, fresh, fruity red wines from and area south of Burgundy, near Lyons, in eastern France. It is dark, full-bodied and high in tannin and alcohol. Highly rega rded Italian red, made from Nebbiolo grapes. Blended from several grapes the wine garnet in color, dry and s lightly bitter, sometimes lightly sparkling. BardolinoĪ light red wine from the Veneto Region of Italy. BarbarescoĪ red wine from the Piedmont Region of Italy, made from Nebbiolo grapes it is lighter than Barolo. By law the wine must contain 15 percent alcohol. German white wine from grapes that are very ripe and thus high in sugar BanylusĪ French wine made from late-harvest Grenache grapes and served with chocolate or dishes with a hint of sweetness. ArneisĪ light-bodied dry wine the Piedmont Region of Italy Asti Spumanteįrom the Piedmont Region of Italy, A semi dry sparkling wine produced from the Moscato di Canelli grape in the village of Asti Auslese Amaroneįrom Italy’s Veneto Region a strong, dry, long- lived red, made from a blend of partially dried red grapes. White wine grape grown in Burgundy making medium-bodied, crisp, dry wines with spicy character. Spanish white wine grape that makes crisp, re freshing, and light-bodied wines. For example, Pomma rd from France and Rudesheimer from Germany. Some wines are designated with distinctive names which are permissible only on specific wines from a particular place or region wi thin the country of origin. Such wines must include an appellation of origin to indicate the true place of origin. Chablis was originally a product of France and Chianti, a product of Italy. Place of origin designationsĭesignations such as Chablis or Chianti indicate wines similar to the wines originally made in geogra phic regions indicated by those names. Examples are Red Wine, White Wine, Table Wine, Blush Wine, etc. Other more generic names are used to identify wine without any information on the type of grape used or where it was grown. Then labels (in the U.S.) will often show the percentages of grapes used to make the blend. Wines are not required to carry varietal designations and cannot legally do so if the wine is a blend where no varietal is dominant (more than 75%). This indicates that the Cabernet grapes in this wine were grown in the “ Napa Valley” official wine region (Viticutural Area or appellation). often also give information on location like the Mondavi “ Napa Valley” Cabernet Sauvignon shown here. That’s why learning about basic varietals in im portant. Showing a varietal on the label tells the consumer what to expect from the flavor of the wine. When a wine bottle shows a varietal designation on the label (like Merlot) it means that the wine in the bottle is at least 75% that grape variety (at least 75% Merlot, for example).* Cabernet Sauvignon, Merlot, Chardonnay, Riesling, Pinot Noir, and Chenin Blanc are examples of grape varieties. ![]() Varietal wines in the United States are often named after the dominant grapes used in making the wine. Wine “ varietals” simply means wine made from a specific winegrape. ![]() I’ve been fortunate to be Senior Winemaker at Sandalford Wines since March 2021 and I’m delighted every day by our estates’ old vines, the passion of the viticulture team here, and the outcomes we are able to achieve each vintage.Home Wine Varietals A-Z Wine Varietals A-Z Types of wine A-Z What’s on the label Australia makes some amazing world class wines! I was awarded the inaugural Gourmet Traveler Young Winemaker of the Year 2001, James Halliday’s Winemaker of the year in 2009, Winemaker of the Year in Ray Jordan's 2017 Annual West Australian Wine Guide, and I’ve judged extensively at capital city and regional wine shows. ![]() Returning to Australia I continued my career, picking up a few awards in the process of learning more and more about winemaking and achieving Bachelor of Applied Science and Oenology at Charles Sturt University, NSW. I took myself off to Burgundy, France, where I worked several vintages learning as much as I could about the craft of winemaking from some the best in the business. I loved it, and it was the beginning of a career which was to eventually see me spend 20 years with Houghton’s.īut first, I wanted to discover what traditional winemaking was like in the northern hemisphere. ![]() Continue Reading > I was lucky enough to get my start at the cellars at Houghton Wines, here in the Swan Valley. I was keen to learn as much about wine as I could and I received some great advice: to work in the industry before committing to any tertiary study. By the time I turned 18, I had become fascinated with wine.
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