Grapes Flashcards
Agiorgitiko
The most planted black variety (and third most planted of either colour) is Agiorgitiko, a versatile grape that can produce a wide range of wines from a lighter, fruity style for early drinking to a more complex, full-bodied age worthy style as well as high quality rosés and even sweet wines. The reds are deeply coloured with medium acidity, medium to high levels of soft tannins and medium alcohol.
Agiorgitiko typically has aromas of ripe red fruit (although it can become jammy if allowed to get extra ripe) and sweet spices. It is often aged in oak, usually a proportion of which is new. It is mainly found in the Peloponnese, and is particularly highly regarded from PDO Nemea
Aglianico
Aglianico is a black variety that is early budding (and therefore vulnerable to spring frost) and late ripening. It requires a long season for the tannins to ripen. It is a vigorous variety and yields have to be controlled if its quality potential is to be realized. It is prone to botrytis bunch rot and therefore vulnerable to rain late in the season.
probably an ancient grape from Southern Italy. It is mostly planted on spurred cordons or cane-pruned with VSP and at medium densities, enabling some mechanisation.
The wines have medium (+) to pronounced intensity rose, red plum and blackberry aromas, high acidity and high tannins which can be softened either by ageing in high quality small barrels or long ageing in traditional large oak casks, plus bottle age.
In Campania, Aglianico produces high quality wines on the cool slopes (200–600m), these cooler sites creating a longer season and more intense flavours. The most important denomination for Aglianico is Taurasi DOCG, with a minimum 85 per cent Aglianico.
Maximum yields are 70 hL/ha. The DOCG requires three years of ageing, a minimum of one of which must be in wood (four years including 18 months in wood for riserva). For fully ripe skins and pips, the grapes are picked at the end of October and early November. The wines are made with long maceration on the skins (20 days or more) and aged French oak barriques or, as in the past, in large oak casks. The wines are very good to outstanding in quality and mid-priced to premium in price. Sales are divided between Italy and exports with the USA being the most important market.
Aglianico requires a long ripening season. It is picked in October and into November depending on the year, resulting in high flavour intensity. Wines are increasingly being aged in French oak barriques, a proportion of which may be new, rather than traditional large oak casks. These powerful wines have red plum and blackberry fruit, a full body, high acidity, usually high alcohol and high tannins, and are capable of extended bottle ageing.
Airen
neutral white grape variety is usually fermented in stainless steel to make a low-intensity, medium-acidity white wine for early consumption. However, much of its production is transported south for distillation into Brandy de Jerez.
Albarino
This grape variety is well suited to the damp climate, having thick skins that make it less prone to damage from rot.
It is early to mid-ripening, and hence, with a warming climate and improved viticultural understanding and practices, can become fully ripe in most years. It produces wines that are high in acidity, with medium (–) or medium body, medium levels of alcohol and aromas and flavours of apple, lemon, grapefruit and peach, sometimes with a floral note.
Albillo Real
The most common white grape variety in Sierra De Gredos west of Madrid. Albillo Real, producing full-bodied wines with citrus and floral notes and medium to medium (+) acidity. Fermentation techniques vary, some wines being fermented and/or matured in oak, others fermented on their skins.
Aligote
Burgundy, Cote Chalonnaise (Bouzeron)
Arneis
Most Arneis is grown in the Roero area. The wines have light intensity but complex aromas of white flowers, chamomile, white peach and lemon. They have medium (–) acidity. The wines are typically good quality with some very good examples and are inexpensive to mid-priced, with some premium examples.
Grapes must be picked as soon as the desired ripeness is reached as the acidity drops very rapidly. Care must be taken in the winery to minimise oxygen contact as it oxidises easily.
Roero Arneis DOCG must be made from a minimum of 95 per cent Arneis and yields of up to 70 hL/ha are permitted. The wine became popular from the 1980s on, despite the difficulties of growing it successfully.
Assyrtiko
This is Greece’s best-known and most prized indigenous white grape (although plantings are around one fifth of those of either Savatiano or Roditis). Originally from Santorini, Assyrtiko is now widely planted on the mainland as it has proven to be highly adaptable
to different conditions. It also retains high levels of acidity when ripe, even in the hottest conditions. This high acidity balances the typically high alcohol levels and also means the wines can age well; it also makes Assyrtiko ideal for producing lusciously sweet wines, such as Vinsanto from Santorini. Dry Assyrtiko typically has citrus, stone and tropical fruit, often with a strong smoky or flint characteristic. Some producers make wines where at least part of the blend has been aged in oak, often leading to a fuller body and different profile of flavours (less intense primary, more secondary characteristics).
Barbera
10th most planted grape in Italy, #1 most planted grape of Piemonte, with three times as much vineyard area as Nebbiolo. While it is widely grown in the region and in Italy in general, it is concentrated around the towns of Asti and Alba and the area known as the Monferrato. The best quality wines come from Asti and its sub-zones, including Nizza, which has now been promoted to a DOCG of its own. Barbera is also grown around Alba, but here the best sites are reserved for Nebbiolo. Nonetheless, Barbera grown in the Langhe can be of high quality as it is less sensitive to site than Nebbiolo.
Barbera is a relatively early budding variety and therefore prone to spring frosts. It is a very vigorous and disease-resistant variety, though it is susceptible to fan leaf virus. It will grow on a range of sites and aspects. It can produce very high yields and therefore the grower can choose to allow high yields for wines of acceptable to good quality or prune hard for highly concentrated wines. It ripens relatively late, but before Nebbiolo.
Barbera is generally high in acidity and relatively low in tannin. It is made in a range of styles including the traditional lightly sparkling style. Most wine now is made as still wine for early drinking with medium to deep ruby colour, medium intensity red plum and red cherry fruit sometimes with black pepper aromas, high acidity, medium tannins and medium alcohol. These lighter wines show the high acidity of the variety.
Biancame
This is a local variety making fresh and crisp white wines for local consumption in the Marche. 2nd most planted white grape in the Marche
Bobal
4th most planted grape in Spain. It is over 70 per cent of plantings in Utiel Requena in Valencia/Mercia.
being mid- to late budding (and therefore usually avoiding spring frosts), very drought tolerant and, despite the hot climate, able to retain acidity. However, it can ripen unevenly and hence the lack of ripeness in some bunches, can mean its tannins can be a little grippy, even firm. Bobal can be vigorous and high yielding, but this is kept in balance by producers looking to make high quality wines. It also gives high levels of colour and, for this reason, it has been, and still is, used as a blending component in inexpensive wines that lack concentration. Bobal’s high acidity and fruity nature means that it was originally best known for rosé wines although, nowadays, it is mainly used to produce red wines. These range in style from relatively light-bodied, medium-tannin styles, often made by semi-carbonic maceration, to concentrated wines, with medium (+) tannins, medium (+) to full body, high acidity and flavours of blackberry, black cherry and often notes of chocolate. The latter are often made from old vine fruit and matured in oak to increase complexity. The wines are usually acceptable to very good in quality, and inexpensive to mid-priced.
Bourboulenc
From the Southern Rhone. Ripens late. Loose bunches, thick skin. Resistant to botrytis. Best in warm, dry locations. Typically part of white blend in the Rhone. Lemon flavor, medium (+) acid, medium alcohol. Also grown in the South of France in Languedoc.
Cabernet Franc
From Bordeaux. Red fruit, high acid, medium tannin. In blends typical in Bordeaux. Also grown in the Loire in Anjou-Saumur and Touraine. Buds early. Mid-ripening. Medium-pronounced intensity. Red fruit, red current, raspberry, floral, violet, leafy aromas, herbaceous. Light-medium body, medium tannin, high acid. Single variety red or rose typical in the Loire, or blended with Cot in eastern Touraine.
Cabernet Franc is an early budding variety, making it prone to spring frost. It is also prone to coulure and therefore to a reduction in yields. As a mid-ripening variety, it can often be picked before autumn rains begin. If it is not ripened fully, the wines can taste excessive leafy. Better canopy management (avoiding dense canopies, leaf removal) along with warmer summers has reduced the incidence of overly herbaceous Loire Cabernet Franc. It is winter hardy, which makes it a good variety for cool areas. In the middle Loire, the wines typically have medium to pronounced intensity red fruit (redcurrant, raspberry), floral (violet) aromas and, as noted, can have leafy aromas, a light to medium body, medium tannins and high acidity.
Cabernet Sauvignon
2 most planted grape in Australia.
From Bordeaux. Late budding. Late ripening. Prone to Fungal disease, powdery mildew, trunk disease, esca, eutypa. Small berries, high tannins. Pronounced flavors, medium alcohol, high acid, high tannin. Black current, black cherry, menthol, herbaceous flavors. Loire, Anjou, needs warmest sites. Blended with Cabernet Franc for red or rose typical in Loire.
Callet
Callet (medium to medium (+) acidity, medium alcohol, red fruit flavours). local grape of Mallorca, Baerlic Islands, Spain
Canaiolo Nero
used to be the most popular variety in Chianti before the nineteenth century but now has become merely a blending option in most Tuscan denominations. On its own, it provides red-berried fruit and some floral notes with only light tannins. As such, it is said to promote the floral and red-berried character of Sangiovese when blended with that grape. By contrast, some think that Merlot and especially Cabernet Sauvignon as a blending partner are too dominant in terms of the taste of the final wine, even in small proportions.
Cannonau
This is the Sardinian name for Grenache Noir. Dry and sweet fortified wines are also made from Cannonau and sold locally.
Carignan
from Southern Rhone and South of France in Languedoc. Buds late. Ripens late. Needs warm climate and long season. Can produce high yields (200hl/ha), needs to control for quality through vine age. Powdery mildew, grape moths. Bunches firmly attached to vine, not mechanically harvested well. High acid, high tannin. Carbonic or blending common in Languedoc. Medium ruby, simple blackberry fruit to intense black fruit, spice and earthy notes in quality examples, high acid and high tannin. South of France, Languedoc, Roussillon, Provence.
To produce wines of high concentration, its yield has to be sharply reduced and this happens naturally when vines become old (for example 50 years and more). It is particularly prone to powdery mildew and to grape moths. The amount planted reduced significantly due to the EU vine pull scheme and it is being replaced in Languedoc (which had by far the largest plantings) with other varieties. Its grapes are high in acidity and tannins. Winemakers will often seek to soften these characteristics, for example, by using carbonic maceration or by blending with other varieties.
Carignano
AKA Carignan. mainly grown in the south-west corner of the Sardinian island, where, as a heat and drought-resistant variety, it can thrive despite high summer temperatures, low rainfall and drying winds from the sea (which also reduce the threat of fungal diseases). Low fertility sandy soils also help to restrain its natural vigour.
Carinena
AKA Carignan or Mazuelo. In Rioja, it can be used to contribute high acidity to the blend. As with Graciano, it makes up just over 2 per cent of plantings of black grape varieties and is very occasionally produced as a single varietal wine. well suited to the hot days and dry conditions, particularly suited to harsh conditions and generally grown in the warmest sites.
Carricante
This variety is the main part of the blend in Etna Bianco DOC. While the DOC requires only 60 per cent Carricante, better producers use up to 100 per cent; those who blend will do so with Catarratto. Carricante is prone to the common fungal diseases. It grows successfully at high altitudes (up to 1,000 m) where black grapes would fail to ripen. The large diurnal range produces wines with high acidity. The wines are normally put through malolactic conversion to reduce the acidity. The wines are typically aged in old oak for additional texture. The wines have medium intensity lemon and green apple flavours, high acidity and medium alcohol.
Catarratto
This variety is notable for being high yielding and disease resistant. It has light intensity lemon and herbal notes, high acidity and medium alcohol. The wines are typically inexpensive and acceptable to good quality.
Cencibel
AKA Tempranillo
Cesanese
From Lazio, where some red wines are produced, mainly from Merlot, Sangiovese and the local variety Cesanese.
This black variety is semi-aromatic, very late ripening and high yielding but with high quality potential. It is prone to powdery mildew. It is vulnerable to autumn rains and to a failure to ripen fully, resulting in low quality wines. Some Cesanese is grown inland and on higher slopes (up to 600m), giving greater diurnal range and hence fresher fruit with higher acidity.
Cesanese can be used in a number of denominations including DOCG Cesanese di Piglio, which requires a minimum 90 per cent of the variety. The wines have pronounced aromas with red cherry and rose-petal scented fruit, with medium tannins and acidity and high alcohol.
Chardonnay
Burgundy, Cote d’Or, Cote Chalonnaise, Maconnais, Beaujolais. Early bud. Early ripen. High yields but maintaining quality. Grey rot, powdery mildew, millerandage. Apple, pear, lemon, lime, wet stone, ripe citrus, melon, stone fruit. Light-medium(+) body, medium(+)-high acid. Vigor management. Loire, Pay Nantais, 10% allowed in blend of basic Muscadet AOC. South of France, Languedoc. SW France, IGP Cotes de Gascogne. Jura. Germany (since 1990).
Chenin Blanc
Loire, Anjou-Saumur, Touraine. Bud early. Ripen late. Vigorous, can carry high yields. Powdery mildew, botrytis, trunk disease. Ripens unevenly. Sparkling, dry, off-dry, and sweet typical in the Loire. Medium intensity aroma, green apple, lemon, steely, smokey. Medium alcohol, high acid.
Chenin Blanc buds early making it prone to spring frosts. It is a vigorous variety and if allowed can carry high yields. It is prone to powdery mildew, botrytis bunch rot (as well as to the positive effects of botrytis for making sweet wines) and trunk diseases. It ripens late making it vulnerable to the onset of autumn rains. As Chenin Blanc ripens unevenly, for the best quality it has to be picked on several passes through the vineyard. This limits the amount that mechanical picking can be employed. Where growers are seeking a wine with a high proportion of botrytis-affected grapes, multiple passes through the vineyard and picking by hand are necessary, adding to cost.
It is the dominant variety in the middle Loire where it produces a wide range of styles, sparkling wine, dry, off-dry and sweet wines. Here, the dry and off-dry wines have medium intensity aromas of green apple and lemon (sometimes with a steely, smoky character), medium alcohol, and noticeably high acidity, often balanced with some residual sugar for an off-dry style.
Cinsault
from southern Rhone. Buds late. High yielding. Drought and heat resistance. Yields must be restricted. Chlorosis, esca, eutypa, mites, grape moth. Part of blend in Southern Rhone is typical. Light ruby color, medium-medium(+) intensity aroma. Fresh red fruit, raspberry, red cherry. High alcohol, low-medium tannin. Lifted aromas last 1 year. also grown in South of France in Languedoc and Provence.
Clairette
Rhone, South. Ripens late. Best on low fertile, dry soil. Need to control vigor (prune short, remove buds). Relatively wind resistant, grows upright. Oxidizes easily. Typically part of a white blend in the Rhone. Fresh, fruity, white flower, fennel, apple, grapefruit. High alcohol, low-medium(-) acid. South of France, Provence.
Colombard
SW France, IGP Cotes de Gascogne. Neutral white, medium-Medium(+) acid. Usually in blends
Cortese
Cortese is a high yielding white variety typically producing wines with light intensity aromas of lemon, apple/pear and white flowers with high acidity and medium body. It is thin-skinned and susceptible to grey rot in rainy conditions. After pressing, the must is fermented at mid-range temperatures. (Top quality wines may undergo a few hours of pre-fermentation maceration to increase aromatic intensity.) Wines are typically aged in stainless steel containers to preserve the primary fruit. Most wines are made for early drinking, though some top wines can be aged in the bottle for tertiary notes. The wines are typically good quality with some very good examples and inexpensive to mid-priced, with some premium and ageable examples.
Wines made as Gavi (or Cortese di Gavi) DOCG must be made entirely from Cortese grapes with a maximum yield of 67 hL/ha. (Gavi di Gavi DOCG is wine made from grapes grown within the municipality of Gavi itself.) Riserva wines are limited to 45 hL/ha and must be aged for one year in any vessel before release.
Corvina
4th most planted grape in the Veneto. vigorous and dependable, producing high yields. It has thick skins making it suitable for drying (see Appassimento below). However, it is prone to downy mildew, botrytis and esca and is sensitive to drought. It is mid to late ripening.
It is well suited to pergola training as it does not fruit on the first few buds of the cane and the shade prevents sunburn to which the variety is prone. The height of the pergola also helps with good air circulation helping to reduce disease. Studies have shown that temperatures can be significantly lower in pergola systems, but they do also lose more water through evaporation. If carefully grown, Corvina can be grown on trellises.
Corvina is mostly blended in Valpolicella and related wines. In blends, it contributes violet, red cherry and red plum fruit with a herbal note and low to medium tannins and high acidity. There are a few single-variety Corvina wines
Corvinone
Despite its name, ‘big Corvina’, probably arising from its big clusters, this variety is not related to Corvina. It is prone to downy mildew. The principal problem in growing the variety is that the berries do not ripen uniformly and therefore the fruit must be picked over bunch by bunch at harvest, adding work and cost. Corvinone is a good complement to Corvina in blends as it supplies tannins, while also contributing red cherry fruit flavours. It also dries well
Dolcetto
3rd most planted grape in Piemonte. ripens early and can
be grown on cooler sites. It is susceptible to fungal diseases, is fragile (the buds are easily broken), has low vigour and ripening can be blocked by prolonged spells of cold weather. These issues have contributed to a reduction in vineyard area planted. This reduction has also been due to the much higher prices that can be obtained for Nebbiolo grapes.
The variety is reductive in the winery, requiring frequent pump overs or rack-and-return to introduce oxygen and avoid off-flavours. To retain the variety’s fresh primary fruit requires mid-range fermentation temperatures, short times on the skins (7–15 days) and soft extraction methods to avoid extracting its naturally high tannins. Wines are typically aged in stainless steel tanks or cement vats to preserve primary fruit.
Dornfelder
Germany, particularly Rheinhessen and Pfalz. Black German cross. Second most planted black grape. Deep color, high acid, fruity/floral notes.
It is used to produce two quite distinct styles of wine: on the one hand, a fruity, easy-drinking style, occasionally with a little residual sugar, with aromas of sour cherry and blackberry; and, on the other hand, a more complex style with ageing potential produced from lower yields showing greater focus on tannins and structure, fermented or aged in oak. Dornfelder has been particularly successful in Rheinhessen and Pfalz where it is the most planted black variety, ahead of Spätburgunder.
Falanghina
Long considered merely as a workhorse variety, Falanghina is important both for being the most grown white variety in Campania (second only to the black Aglianico) and for its rise in popularity around the world since the 1980s especially in the hospitality sector. Falanghina has good resistance to disease but the fruit can begin to shrivel at the end of the season and therefore choosing the correct harvest date is important.
It is mid-to-late ripening, which means it is occasionally threatened by autumn rain. The wines have medium intensity apple and white peach fruit with herbaceous notes (grass) and have medium (+) acidity. Nearly all wines are unoaked. The wines range from acceptable to very good quality and are inexpensive to mid-price.
Falanghina del Sannio (maximum yield 84 hL/ha), the largest DOC featuring Falanghina, accounts for one third of Campania’s plantings of the variety.
Fer
from SW France in Madiran. Local variety.
Fiano
Fiano is a potentially high-quality white variety that has only one third of the plantings of Falanghina but is held in very high regard, especially for the wine coming from the Fiano di Avellino DOCG. It was rescued from neglect by the Mastroberardino family after the Second World War. Guyot and cordons with VSP are commonly used as training systems. It is sensitive to both forms of mildew but has thick skins and so can resist botrytis even though it is late ripening (harvested in mid to late October).
Within the Fiano di Avellino DOCG, maximum yields are 70 hL/ha. The wines have medium (–) to medium intensity floral, peach and hazelnut aromas and flavours, with medium (+) body, medium to medium (+) acidity and a waxy texture. Fiano is grown in a range of soils with resulting different expressions. Lighter, fruitier wines come from open, sandy, soils (with fast drainage) and weightier wines from clay-dominated soils (high water retention)
Frappato
blended with Nero d’avola in Sicily’s only DOCG wine, Cerasuolo di Vittoria DOCG. Frappato adds strawberry and herbal aromas and fresh red fruit, For this DOCG wine the blend is 50–70 per cent Nero d’Avola and 30–50 per cent Frappato, with a maximum yield of 52 hL/ha, resulting in wines with very good concentration.
Fresia
Friulano
aka Sauvignonasse . 3rd most planted grape in Friuli. This variety, formerly known as Tocai Friulano, was renamed Friulano (‘from Friuli’) when the EU ruled that the name Tokaj was only to be used for the wine style in Hungary.
The variety is known elsewhere as Sauvignon Vert or Sauvignonasse and, in Friuli, it has a prominent role. It has good disease resistance, important in a region with high rainfall. The wines have medium (–) floral and apple flavours, medium to high alcohol with medium (+) acidity. They can either be made entirely in stainless steel to preserve the aromatics (most common) or be lightly oaked. The best wines have a capacity to age. They typically range from good to very good in quality and from mid-priced to premium.
Furmint
Hungary, Tokaj. 69% of all plantings in Tokaj. Dry to sweet wines made. Ripens late, needs long sunny growing season. Retains acid. Thick skinned but susceptible to botrytis. Accumulates high sugar. can be full bodied with high alcohol. Lemon, apple, pear, honey and nuts with age. Apricot and mango notes with botrytis grapes
Gamay Noir
Burgundy, Beaujolais. Early bud. Early ripen. Millerandage, rot. Needs yield control. Bush vines training method common. Carbonic winemaking method typical in Beaujolais. Loire, Touraine, Central Vineyards. Carbonic typical in Loire.
Garganega
2nd most planted grape in Veneto. For Soave wine. This is the historic white variety of the Veneto and is vigorous, very productive and late ripening (October). Traditionally it was trained on a pergola system but nowadays it may be trellised. It is sensitive to winter cold and to mildew and botrytis. The grapes are usually handpicked on hillside sites and machine-harvested on the plain.
The wines typically have high acidity levels, a medium body and medium intensity of lemon, apple/pear, white pepper and, in the ripest examples, stone fruit. They do not typically display any aromas or flavours of new oak, though some high-end examples are oaked. The best examples can age, developing aromas of almonds and honey. They are typically good to very good in quality and inexpensive to mid-priced. The top producers’ wines are very good to outstanding in quality and mid- to premium priced.
The vines on the plain are planted on fertile sandy and alluvial soils. Grapes produced here on the plain are fruity with medium acidity and the wines are meant to be drunk young. They are acceptable to good in quality and inexpensive in price.
Quality producers will typically employ a short cold maceration period, cool fermentation at 16–18°C (61–64°F) and a few months of ageing on the lees before bottling. A few producers ferment and/or age their leading wines in oak barrels.
Garnacha Blanca
typically used as blending component to add a greater diversity of flavours (and acidity in the case of Garnacha Blanca)
Garnacha Tinta
AKA Grenache or just Garnacha. In Spain, it produces both red and rosé wines predominantly in the central north and north east including the autonomous communities of Rioja, Navarra, Catalunya and Aragon.
Gewurztraminer
Alsace. Early bud. Early ripen. Rapidly accumulates sugar. vigorous but only moderately productive. Coulure, chlorosis, desiccation of stems, powdery mildew, grape moth, grey rot. Medium lemon, pronounced aromas, lychee, peach, apricot, rose, spice. Medium-high alcohol, medium-full body, low acid. Dry-sweet in Alsace.
Godello
from spain, in the Valdeorras DO and neighboring areas of Galicia. the wines showing citrus and stone fruit, sometimes with a herbal or wet stone character, and generally medium (+) acidity. Premium versions are often fermented and/or matured in oak to lend texture and a toasty, spicy complexity.
Graciano
This is a late ripening grape variety. It is drought resistant, but only produces small yields and is susceptible to fungal diseases. It contributes high acidity and tannin and fresh black fruit flavours to a Rioja blend. It is occasionally produced as a single varietal wine. It makes up just over 2 per cent of plantings of black grape varieties.
Grauburgunder
AKA Pinot Gris. Grauburgunder particularly likes heavier soils and can produce wines with medium acidity and aromas of stone fruit and tropical (sometimes dried) fruit and honey. In style, they range from dry and medium-bodied to fuller-bodied, sweeter wines (often labelled as Ruländer)
Grechetto
3rd most planted grape in Umbria. Grechetto di Orvieto is a white, thick-skinned variety, with resistance to fungal disease that makes it suitable for late harvesting. It has good resistance to downy mildew. Wines made with Grechetto have low to medium intensity lemon and white flower aromas and flavour, with high acidity and a medium body.
Greco
Greco is a challenging grape to grow as it is prone to grey rot and to both mildews and has low vigour and productivity. However, it is tolerant of heat and is drought-resistant, making it suitable for a warm region. Vines either are trained with the Guyot system or are cordon- trained and spur-pruned, allowing some mechanisation on less steep slopes. The grapes are picked around the first week of October, giving a long season to develop depth of flavour.
The variety is particularly associated with the Greco di Tufo DOCG. This is a small but densely planted area with limestone and clay soils, offering a beneficial combination of good drainage and water retention. (‘Tufo’ does not refer to a type of soil; it is simply the name of the principal town in the DOCG area.) The maximum yield for the DOCG is 70 hL/ha
As a heat-tolerant and drought- resistant variety, it is attracting interest in countries with warming climates and water restrictions. The wines are deep lemon in colour, high in alcohol with an oily texture, with floral, stone fruit and smoky notes. Most wines are unoaked and the best can age in bottle. Quality is very good, with some outstanding examples, and prices range from mid-price to premium.
Grenache Blanc
from southern Rhone. Buds early. Good resistance. Mainly used in dry white blends in Rhone. Tendency to reach high potential alcohol. Low intensity, green fruit, some floral notes. High alcohol, low acid. also planted in South of France in Languedoc.
Grenache Gris
South of France, Roussillon.
Grenache Noir
Rhone, South. high yielding, needs warm climate. Ripens late. Grows upright, bush vine common. Needs dry, low fertile soil. Good drought resistance. Coulure, fungal disease, downy mildew, Phomopsis, botrytis, bacterial blight. Can accumulate sugar quickly. Pale ruby, ripe red fruit, strawberry, red plum, cherry, spicy, herbal notes. High alcohol, low-medium tannin, low acid. South of France, Languedoc, Roussillon, Provence.
Grillo
This variety is a natural cross between two other varieties grown in Sicily, Catarratto and Moscato. It is moderately high yielding and heat resistant and has good disease resistance. As such, it is very suitable for Sicily’s warm, dry climate. Care has to be taken not to over-expose the bunches as this can lead to a loss of aroma. The must oxidises easily and therefore modern wines are made using protective winemaking techniques (in contrast to many wines of the past and to Marsala). The wines are full-bodied, with medium intensity lemon and floral notes, medium alcohol and high acidity. Most Grillo is good to very good in quality and inexpensive to mid- price. Marco de Bartoli, early champion of the variety, produces an oak aged example, which is premium priced.
Grolleau Noir
Loire in Anjou-Saumur and Touraine. Buds early. Mid-ripening. Botrytis. Blending grape in rosés like Rose d’Anjou and Rose de Loire typical in the Loire.
Gros Manseng
SW France in Jurancon. Dry wines principally. Less aromatic and higher yields than Petit Manseng.
Gros Manseng shares the characteristics of Petit Manseng but has higher yields and usually less aromatic concentration and flavour intensity. It is principally used for dry wines.
Gruner Veltliner
from Austria. 32% of plantings in Austria. Does not thrive in dry soil, needs clay or loess soil that retain water. Canopy management needed in fertile soil. Thick skin, can contribute phenolic taste/bitterness. Skins contain rotundone peppery compound. Medium(+)-high acid, can be simple with green fruit aromas or quality with pronounced citrus and peach fruit, great complexity of aroma/flavor.
Harslevelu
From Hungary, Tokaj. 18% of plantings in Tokaj. Fruitier than furmint. Aromas of white peach, orange blossom. Usually in blends, occasionally varietal wine. Dry and sweet.
Hondarrabi Zuri
Main grape planted in the Txakoli region of the Basque country. 1600mm rain, keeping the canopy well ventilated is a major concern to avoid fungal disease. Fermented cool in stainless steel and bottled and released a few months later, these wines have high acidity, medium (–) body, often low alcohol and fresh apple, pear and lemon flavours, sometimes with a slight spritz. Some producers are making examples with more texture and complexity,
Inzolia
also known as Ansonica, is an early ripening variety, with good drought resistance. It needs to be picked early to retain acidity. The wines have medium (–) intensity lemon fruit, medium acidity and a medium body. The medium acidity makes it a useful blending partner with the higher acidity of Catarratto and Grillo. The wines are inexpensive to mid-priced and mainly acceptable to good in quality, with some very good examples.
Kerner
Germany. White German Cross. Makes quality wine up to Pradikat level. High acid, some fruity, floral character of Riesling.
produces good quality wines up to high Prädikat levels with high acidity and some of the fruity, floral characteristics of Riesling.
Lagrein
from Trentino Alto-Adige. Lagrein (red cherry and black plum). vigorous, mid- to late-ripening varieties making deeply coloured, medium tannin wines. They are mostly good to very good in quality and inexpensive to mid-priced.
This variety needs a warm site with plenty of sunshine to ripen fully. It can be subject to poor fruit set and thus low yields. Bitterness and some harshness on the finish is being addressed by shorter maceration times and oak ageing. Because of its deep colour, the variety is also used for rosés. The wines can be labelled in either Italian or German as ‘red’ and ‘rosé’: Lagrein rubino/dunkel and Lagrein rosato/kretzer.
Lemberger
Germany – called Lemberger. Austria – called Blaufrankish. 2nd most planted black grape in Austria, particularly Burgenland. Leithberg DAC and Mittelburgenland DAC prime regions. Medium(+)-high tannin, high acid, deep color, black fruit flavor. Buds early. Ripens late. Thick skins. Can produce high yields and struggle to ripen. Simple fruity wines made to outstanding wine with pronounced black fruit, spicy oak, high tannin.
