Wine Knowledge Base

Thin-skinned grape with naturally low tannin. Typically made as a single varietal; also used extensively for Champagne and other sparkling wines.

Thick-skinned, naturally tannic grape. Blended with Merlot and Cabernet Franc in Bordeaux; made as single varietal in New World regions.

Arguably the world's most versatile white grape. Takes on the character of where it grows and how it is made, from steely, mineral Chablis to rich, oaky New World styles.

Highly aromatic with naturally high acidity. Produced across a full sweetness spectrum from bone-dry to botrytis-affected dessert wines. Susceptible to noble rot.

Single varietal in Rhône (Syrah) and Australia (Shiraz). Cool-climate versions are peppery and savoury; warm-climate versions are richer with jammy fruit.

Softer and more approachable than Cabernet Sauvignon. Made as single varietal or blended; produces styles from simple everyday wine to complex Pomerol.

Highly aromatic and assertively herbaceous. Almost always made unoaked and drunk young. Blended with Sémillon in Bordeaux; single varietal in Marlborough and Loire.

The grape of Barolo and Barbaresco. Notoriously high in tannin and acidity when young; requires extensive ageing to soften. Made exclusively as a single varietal.

Italy's most planted grape. Forms the backbone of Chianti and Brunello di Montalcino. Often blended with other varieties to add structure and complexity.

Spain's most important red grape. Styles range from young unoaked Joven wines to heavily oaked Gran Reserva. Made as single varietal or blended.

Thin-skinned grape with naturally high sugar. Often blended (especially with Syrah and Mourvèdre). Also made as rosé. Key variety in southern Rhône and Rioja.

Extraordinarily versatile grape from the Loire Valley. Naturally high acidity preserves freshness across dry, off-dry, sparkling, and luscious botrytis styles.

The grape of Beaujolais. Often made with carbonic maceration, producing banana and candy notes alongside fresh red fruit. Best drunk young.

Originally from Bordeaux and Cahors; now most associated with Argentina's Mendoza region. Produces full-bodied, deeply coloured wines with velvety tannins.