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1) Jump to "Foreword/Database Links"
2) Jump to "Introduction"
3) Jump to "Classic Vinifera Varieties and Synonyms"
4) Jump to "Lesser/Crossed European Vinifera Varieties"
5) Jump to "French-American/American Hybrid/Native Varieties"
6) Jump to "Introductory Information on Hybrids"
7) Jump to "Variety Links"
8) Jump to "General Notes on Grapevine Cultivation"
9) Jump to "Misc. Viticulture Links/FAQ/Glossary".
GLOSSARY FOREWORD/DATABASE LINKS
The following Wine-grape Glossary, containing a clickable INDEX listing and
other clickable internal text links, is designed to aid individuals interested
in knowing something about the fruit that is transformed into his or her
favorite wine. It can be downloaded in either its ascii or hypertext format by
the reader for free distribution among individuals. The only restriction is the
right of authorship credit which should be retained on all copies made.
Because the potential scope is so huge only the more commonly grown or known
popular grape-names are referenced. Compiled by a non-specialist for the benefit of
non-specialists it is hoped that inaccurate taxonomy references will be overlooked,
although a strong effort is made to limit the number of errors. The glossary
should be regarded only as an informational starting point, it is up to readers
to use those references that occur as jumpimg off points for deeper understanding.
Seekers of (other than some required reference varieties) latin-style botanical
names, hybrid-grape numberings, vine ampelographic descriptions etc. are advised
to refer to an appropriate resource.
Occasionally encountered alias lesser names are highlighted in accessed text but
not "jumpably" link-referenced because they are not regarded as being important.
Also, in order to allow conformity to current international standards and successful
searches, an attempt has been made to use variety name spelling emulating that found
in the Geilweilerhof database mentioned below (eg. the use of variety name suffixes
such as "O.P" and "S.P" meaning "Open Pollinated" and "Self Pollinated" respectively)
- although changes and modifications may be made from time to time as new facts
(eg. new DNA reports dealing with variety-pedigree research) emerge in the
literature.
A recently (1996) published book, "Jancis Robinson's Guide to Wine Grapes",
lists over 800 grapenames and to a degree renders this glossary obsolescent.
However, because her book omits most American hybrid varieties and her listing
concentrates on european vinifera or crosses, readers may still find the
following file helpful and of some value.
Additionally a U.S. Dept. of Agriculture database search page can be accessed
via the link URL:
Search
page for Grape Cultivars
Several Database sites of interest to researchers and grapegrowers are now
available. Links to useful sites are as follows:
Viticulture,
Library of Fruit Science at Mountain Grove, S.W. Missouri State Univ. (USA)
Geilweilerhof
International Collection Database (De)
Univ. Crete "Greek Vitis
Database" (Gr)
New readers should be aware that their protocol system requires "frames"
compatibility for best results with this technical resource.
Readers contemplating planting their own vines may find the Grape Diseases
page at UC Davis of interest. It is a comprehensive database that includes
disease example images. It can be browsed via the link URL:
Pest Management Guidelines page at UC Davis
NB: The Netscape/I.E menu bar "Edit" drop-down menu "Find in page" item
offers rapid access to keywords throughout the glossary text (e.g; "Pierce's"
for varieties resistant to Pierce's Disease).
Some comments on soil and vine preparation also appear near the end of this
glossary (see "General Note on Grapevine Cultivation" etc).
Cool climate dwellers should find the grape recommendations for New York State
of interest. The Geneva Research Station of Cornell University lists their
evaluations at the link URL:
Grape Variety Planting Evaluations for New York State
Readers interested in Rootstocks can find an informative article about
them at the link URL:
Univ. Oregon Phylloxera Resistant Rootstocks/Info. Listing
INTRODUCTION
Admirers of wine know that the type of grape from which wines are fermented will
in large part determine the basic fruit-flavor characteristics, both aroma and
taste, of the final product. As a result, wines of high reputation are often
regarded as associated with a single grape variety, often referred to as a
"varietal", especially in the english-speaking world.
Because of this, such grape-names as Cabernet Sauvignon for
red Bordeaux, Sémillon and
Sauvignon Blanc for Sauternes, Pinot Noir for
red Burgundy and Chardonnay for white Burgundy, (etc), are
now embedded in the "wine-speak" language. However these names can be
misleading because they imply a precision that in reality is not present.
An example is that there is no such thing as "the" Pinot (Noir). In fact accuracy
demands that it be referred to as "a" Pinot (Noir) because the name does not
belong to a unique vine species but to what the french grower calls a "cépage",
that is, a growth defined as a group of closely related but not quite identical
vine varieties sharing the same genetic background; in this case a variety that
research is increasingly revealing to be derived from a very ancient strain of
V.vinifera with a currently generic name of "Pinot". These different strains of
the Pinot cépage are technically known as "clones", usually individually
identified by adding a secondary name that refers to a special characteristic,
place name or clone developer etc. For example; it has been estimated that worldwide
there is a minimum of 200 Pinot (Noir) clone versions currently, (1996), planted -
including approximately 47 versions planted in the vineyards of Burgundy and nearby
districts in France - resulting in a great variation of wine quality and ageing
ability etc. The same sort of situation applies to many other strains of the
"cépages nobles", or "noble varieties", such as the
Riesling and others.
Another example is the assumption, commonly made, that the highly regarded red
Bordeaux wines are made entirely from the Cabernet Sauvignon grape. In fact
many of the famous "great crus" vineyards in Pomerol and St.Émilion
contain none at all. It is mainly grown in the Médoc and Graves
subdistricts and even there is only one of several vine varieties, recent
figures showing that fully 40% of the grapes grown consist of Merlot. Normally
the wine made from Cabernet Sauvignon is blended with wines made from such
distantly related grapes as the Merlot,
Cabernet Franc, Petit
Verdot and others.
Knowing the above facts, the following information should be used with care.
Many of the grape names will be found to be connected in some way and are cross
callable. When they are not it is usually for reasons of brevity, or lack of
in-depth knowledge, because it would not serve any useful purpose to pursue the
details about thousands of clones worldwide.
Clickable INDEX to Classic Vinifera Varieties and Synonyms
[A] Arbst - Aubaine -
Auvernat - Auvernat Noir
[B] Balsamina - Beaunois -
Bigney - Black St. Peter -
Blanc Doux - Blauburgunder -
Blauer Burgunder -
Blauer Klevner - Boal -
Bordo - Bouchet -
Bouchy - Breton
[C] Cabernet Franc -
Cabernet Sauvignon - Carmenet -
Chardonnay - Chenin Blanc -
Chevrier - Chiavennasca -
Columbier - Coraillod -
Crabutet Noir - Crljenak -
Cygne Blanc
[E] Epinette Blanche
[F] Feinburgunder
[G] Gentil Rose Aromatique -
Gewürztraminer -
Green Grape -
Gros Bouchet
[H] Hunter (River) Riesling
[J] (Johannisberg) Riesling
[L] Little Black Joes
[M] Malaga - Medoc Noir -
Merlot - Morillon -
Muscat -
Muscat Blanc à Petit Grains -
Muskat-Sylvaner
[N] Nebbiolo - Noirien
[O] Orange Muscat
[P] Petit Cabernet -
Petite Sainte-Marie -
Petite Vidure - Picutener -
Pugnet - Pineau de la Loire -
Pinot Blanco -
Pinot Chardonnay -
Pinot Droit - Pinot Gouges -
Pinot Musigny -
Pinot Nero - Pinot Noir
[R] Red Traminer - Rheinriesling -
Rhine Riesling - Riesling -
Riesling Renano
[S] Sauvignon Blanc - Sauvignon Gris -
Sauvignon Noir - Sauvignon Jaune -
Sauvignon Rose - Schwartz Klevner -
Scyras - Semillion -
Semmilon - Sémillon -
Shiraz - Spanna -
Spatburgunder -
Spätburgunder -
Steen - Syrah
[T] Traminer Musque - Traminer Rot
[U] Uva Francese
[V] Veron - Vert Dore -
Vidure
[W] White Pinot - Weisser Clevner -
Weisser Riesling -
White Riesling
[Z] Zinfandel
VARIETY NAME
BLACK ST. PETER:
Commonly mentioned in American textbooks as the early 19th century
Californian name for the variety subsequently known as
Zinfandel.
BLAUBURGUNDER:
Clone of Pinot Noir widely grown in Germany and
Austria. Also known as Spätburgunder
or Blauer Burgunder in Austria. Recent DNA
profile analysis has shown differences between individual clones of Burgundy
varieties (eg: Pinot Noir) are greater than the color
types. This particular clone therefore is now known (circa 2003) to derive
from a Pinot Meunier x Traminer
cross. The three various colors are thus genetically based. In addition
to the usual dry wine versions it is not unusual to find semi-dry
(ie. Spatlese) and sweet (ie. Auslese) varietal versions of this
grapewine, especially in the german speaking eastern regions of
Switzerland.
CABERNET FRANC:
Recently - (4-97) - discovered to be one of the parent grape varieties that
gave rise to the Cabernet Sauvignon cultivar. Mainly found
in cooler, damper climatic conditions than its offspring. Shows moderately
vigorous growth and earlier wood and crop maturation than Cabernet Sauvignon.
Recommended for grafting to the 3309 rootstock in New York state where it has
shown good winter hardiness. Ohio researchers are currently (1999) testing
the 1616 and 18-815 rootstocks. The VSP (vertical shoot positioning) trellising
system is suggested for this variety, which shows a tendency to overcrop, as a
way of controlling excess vegetation. Widely grown in the french 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. Other french synonym names are
Carmenet, Gros Bouchet,
Grosse Vidure and Veron. In
N.E Italy the variety is known as the Bordo winegrape.
Bordeaux wines commonly contain a blend of both Cabernet varietal wines, a
practice increasingly being followed in California and elsewhere. Wine from
these grapes can be fermented to many varietal styles, drunk young or aged,
having a deep purple color and herbaceous aroma when young. As with Cabernet
Sauvignon, growth in North American is mainly confined to the cooler coastal
regions; the U.S. Northeast and the Pacific Northwest proving to have hospitable
climates. New Zealand has also shown itself 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, Petite 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). Where grown in Italy it is sometimes
referred to as the Uva Francese. Although recorded as
present in the Bordeaux region since at least the 17th century, parental
provenance has always been unsure. Recent research, (Meredith and Bowers,
"Nature Genetics Journal" 5-97), 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. In
New York state the recommended rootstock graft is 3309. It has a late bud
break, is relatively resistant to cracking and bunch rots, has vigorous
growth 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 due to high sugar content 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). Around 1989 a
light-skinned vine mutation variety was propagated in W. Australia that has
recently (1999) been registered under the name Cygne Blanc.
Wine made from this mutation is described as having a neutral aroma with much
body and weight followed by a strong Cabernet blackcurrant fruit content
on the palate.
CHARDONNAY:
(aka Feinburgunder and
Morillon in Austria). This variety is the best-known
white-wine producer grown in France and known to be one of the recently
determined (1999) 16 possible direct descendants of the original ancestral
Pinot cepage x Gouais Blanc ancient
crossing. Is occasionally misleadingly known as
Pinot Chardonnay in the Mâcon and Chablis
regions, 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 cépage;
origin. Other local names in the various regions of France include the aliases
Aubaine, Auvernat,
Beaunois, Epinette Blanche,
Petite Sainte-Marie and Weisser Clevner
etc. The Chardonnay vine is widely planted in the Burgundy and Chablis regions.
Clone variety numbers commonly used include 76, 95, 124 and 548, plus some
others, grafted to suitable calcium/lime tolerant, moderately vigorous
rootstocks such as 41B or 161-49C, the latter reported to be disease prone but
capable of fine quality growths. There, as in other cool climate regions,
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 malolactic
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 in
recent years, from selected clones of this variety, by using cold fermentation
methods that result in a desired "flinty" taste in the dry versions. Currently
popular clones in New Zealand include the heavy cropping clone #'s 4 and 5.
Others include the "Mendoza" and #6 for heavy fruit set. Clone #15, a shyer
bearer than #6, has produced highly rated wines in most regions. Growers in the
Russian River region of California have obtained excellent results from vineyard
mixtures of selected "Hyde", "Wente" and "Sees" clones.
CHENIN BLANC:
A widely grown white-wine producing 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
in the bottle. In the U.S. the grape all too often ends up in the generic
jug wines of bulk producers as acidity enhancer for otherwise flabby high
sugar/alcohol blends.
FEINBURGUNDER:
Synonym name for the Chardonnay variety in Germany and
the regions of Vienna and Burgenland of Austria. (See also
Morillon below).
GEWÜRZTRAMINER: ("geh-verts-tram-in-er").
Specific clone(s) of the parent Traminer variety are
widely grown, having literally dozens of synonym names including
Traminer Rot and Piros Traminer.
Best known as one of the mainstay grape varieties for which the french Alsace region
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.
Cool climate growers should be aware that, in addition to quite large successful plantings
of the above variety, a well-regarded cross named Traminette,
developed by Cornell University in the U.S.A over the last 30 years, is currently very
successfully cultivated on small commercial acreages in the Finger Lakes region of
New York State and several other cool northern regions of the USA.
(JOHANNISBERG) RIESLING:
Recent DNA analysis proposed the origin of this variety to be that of
a Heunisch cross with a so-called Franconian (ie:
Traminer) seedling. The variety has several synonym
names including White Riesling in New York state (USA),
Ontario and British Columbia (Canada), Riesling
in Germany, Rheinriesling in Austria,
Riesling Renano in Italy and
Rhine Riesling in Australia). A white-wine producer
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 Finger Lakes region of New
York state in the U.S. and the Niagara region of Ontario, Canada produce
excellent dry versions in the Mosel and Alsation styles in addition to
consistent freezing temperature extracted juice made into "ice-wine", (aka
"eiswein"). Successful clones in New York include the Neustadt selected
Clone 90 (recommended by the Frank winery), Clone 198, Clone 239 of the
Mosel (also recommended for the Niagara region) and Clone 356 from Geisenheim.
Growers in the Niagara region of Ontario, Canada, have found that the Weiss
21-B clone gives a very good Upper Mosel style of wine with racy acidity and
delicate but firm fruit. Clone 239 gives a fruitier, more Rhine-like wine than
the Weiss. Several wineries are currently experimenting with blending wines
made from selected vine clones with the aim of creating a regional "taste"
consistency. Growers on the North-West coast of N. America, presumably using
U.C Davis selected clones, seem to creat 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. A recent report
(Regner, F., et al., Wein-Wissenshaft, 53(3), 114-18, 1998) has shown that this
variety, along with Elbling, and
Silvaner, are possibly derived from certain ancient
crossings of the even more ancient Heunisch (Weiss) and
Frankisch cepage varieties now considered to be the
progenitors of all our modern winegrapes; the core cultivar of the former variety
being identical to Gouais Blanc.
MERLOT:
Classic grape widely grown in the Bordeaux region of France and elsewhere.
Recently found, by DNA analysis, to have derived from a
Cabernet Franc x unknown variety yet to be determined.
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 does extremely well in the
state of Washington and shows great promise on Long Island, N.Y. Results in
the Finger Lakes region of N.Y., where it ripens in early October, have been
mixed due its relative lack of cold-hardiness and the fruit subject to bunch
rots. Recently some have claimed that many of the labeled Chilean varietal wines
are actually of the Carmenère variety. Other
countries such as Argentina and New Zealand also seem to have a suitable climate
for this variety. The vine has many alias names, such as
Medoc Noir, Crabutet Noir,
Bigney, Petit Merle and
Vitraille.
MORILLON:
A somewhat confusing situation here because this grapevine is a distinct
variety on its own, having recently been determined (2002) to be a
Pinot cépage crossed with a currently undetermined
second parent. Most clones bearing the above synonym name for the
Chardonnay variety grown in the Austrian region of Styria
are in fact that famous variety and are called Morillon
by mistake. (See also Feinburgunder above).
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, (a.k.a Muscadel,
Moscato di Canelli), 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, (the latter also known as
the Brown Frontignac in Australia), 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.
MUSCAT BLANC À PETIT GRAINS:
(See Muscat above).
NEBBIOLO:
Has synonym names of Spanna in the northern hills of
Piedmont, Italy; Picutener and
Pugnet are two local clones grown in the Carema DOC,
N.W. Piedmont. Also the Chiavennasca vine in Lombardy.
Is the variety responsible for the long-lived, fine red wines of the Piedmont
region of Italy. The role of honor includes traditionally vinified "Barolo",
"Gattinara", "Barbaresco" and "Ghemme"; all huge, tannic wines that at their
best can take decades to mature.
ORANGE MUSCAT:
(See Muscat above).
PINEAU DE LA LOIRE:
Alternate name for Chenin Blanc. (See above).
PINOT CHARDONNAY:
Rarely used regional synonym name for the Chardonnay
variety. (See above).
PINOT NOIR:
Belongs to the premier Pinot grape "cépage" of the Burgundy region
of France. Recently (2002) recognized that the progenitors of the cépage
are most likely Traminer and a clonal selection, or
seedling, of the ancient Pinot Meunier variety.
It appears that the three color variations of Pinot Blanc,
Pinot Gris and Pinot Noir come
from the same genotype. The named variety produces a red wine that is lighter
in color than the Bordeaux reds (such as the Cabernet's or Merlot).
Cépage clones of this variety have many synonym names such as
(Blauer) Arbst, Auvernat Noir,
Pinot Droit, Blauer Klevner,
Coraillod, Noirien,
Schwartz Klevner, Vert Dore, and even
plain numbers. 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, and the selection
of similar well-drained limestone-base soils for which Burgundy, France is
famous. Rich soils should be avoided, leading as they do to excess vegetal
growth. Choice of a suitable clone version is critical, as is careful vineyard
pruning technique and planting density. The importance of clone version is
amply demonstrated with the recommendation of the "Wadensville" (Wädenswil)
and "Mariafelder" (Klevner Mariafeld) clones, the latter ripening in mid-October,
for use in the Finger Lakes region of New York State where they have
consistently produced quality wines despite not being as cold-hardy as some
other clones. Oregon growers seem to have a preference for the "UCD5
(Pommard)", "Dijon" and (occasionally) the "Martiti" clones. The worlds
best "quality" wines are reputed to result from a mixing of suitable clones; a
common practice in Burgundy, France, where numbers 667, 777 and 828 appear to be
currently favored in addition to the reliable 114 and 115 when grafted to suitably
limestone tolerant, moderately vigorous rootstocks such as Fercal and 161-49C.
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. An interesting mutant of old vine
Pinot Noir that started producing white-skinned grapes was
reportedly propagated (1936) in his "Les Perrieres" plot (cru) by Henri Gouges
of Burgundy. By 1947 rooted cuttings from these vines were fairly widespread in
the district. In his magisterial book "Cote D'Or", 1997, pps. 144/457, Clive
Coates whimsically allots the alias name Pinot Gouges to
these vines. Other sources refer to it as the Pinot Musigny.
At last report there was about 2.5 ha planted, producing a white wine described
by Coates as neither Meursault or Corton, but intriguing and produced in different
styles that peak in about four to eight years. German growers know the classic
Pinot Noir variety under several alias names, such as
Spätburgunder. In Italy the variety is known as
Pinot Nero. Growers in New Zealand are reported to use the
"AM 10/5", "Bachtobel" and "UCD5 (Pommard)" clones as dominant choices. The
presumed parent 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. A new study (Meredith,
Bowers et al, Science 9/99) has determined that many of the varieties for which
Burgundy is justly famous, such as Chardonnay,
Gamay Noir etc, all trace back to a cross that occurred
between a certain ancient (? Pinot Meunier)
cépage clone variety and Gouais Blanc.
RIESLING:
Also known as the Weisser Riesling. Premier white
wine grape of Germany and Alsace, known as
Rheinriesling in Austria and
Riesling Renano in Northern Italy.
(See (Johannisberg) Riesling above).
RHEINRIESLING:
Austrian name for the Riesling grape of Germany.
(See above).
RHINE RIESLING:
Australian name for the Riesling grape of Germany.
(See above).
SAUVIGNON BLANC:
Classic white-wine producer 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 by some to be descendants of the
ancient Fié variety once common in the Loire region
of France. A recent (2002) DNA study suggests derivation from an earlier
Traminer cross, eg: Sauvignon Rose
below, that must have mutated to a later state. 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 variety is also known as
Sauvignon Gris. In the Styria region of Austria the named
variety is occasionally referred to as the Muskat-Sylvaner.
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 historically known as Hunter (River) Riesling,
are famous for producing dry and sweet wines from this varietal that will
age admirably for 20 to 30 years. Another alias name used for this variety
is Boal/Bual in its incarnation as one of at least four
varieties using the same name for use in fortified wines on the island of
Madeira. It has the variant name Semmilon where grown
in Turkey. Back in France, it has the synonym names
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.
SPANNA:
Alternate local name for the Nebbiolo grape grown
in the Piedmont district of Vercelli in Italy.
SPÄTBURGUNDER:
(see Blauburgunder above).
STEEN:
(see Chenin Blanc above).
SYRAH:
A grape variety associated with the Rhone Valley region of France, famous
for creating "Hermitage" red wine. Recent research (reported 27 June '01) has
determined that the parents of this variety are most likely to be
Mondeuse Blanche x Dureza.
In southern France 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
California vineyard plantings of 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 (Meredith
C.P., et al., "Am. J. Enol. Vitic." 50(3): 236-42 1999) there is in fact a
probable cross-variety relationship. Local lore has it that a (presumed) clone
877 of N. Rhone provenance, once known as the Scyras,
was grown very successfully in cooler regions of Australia and now is known
as the popular Shiraz variety. It should be noted that
French grower reports indicate that the variety shows poor compatibility with
the commonly used lime-tolerant 110R rootstock. In the state of California,
depending on location, vintage or fermentation technique, the variety 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 variety until the late 1960's.
WEISSER RIESLING:
South African, (and german), name for the true
Riesling grape of Germany. Also called the
White Riesling. It is important to note that the
Cape Riesling, aka Paarl or
South African Riesling, is
actually the Crouchen grape that originated in the
Pyrenees region of France and was relocated to South Africa where it can be
legally sold under the name "Riesling".
WHITE RIESLING:
Alias name for the (Johannisberg) Riesling
grape. Both names are used, sometimes in the same region, in the USA, Canada
and elsewhere.
ZINFANDEL:
One of the few varieties to have an entire webpage devoted to it
(ZAP Organisation). Currently regarded
as an important grape variety, thought to be the variety advertized in the
1830's as the Zinfendal by a Long Island, NY. nursery
(see ZAP
Resource Guide) and possibly also called Black St. Peter
in early 19th century California vineyard lore. Is widely grown in California
and used to produce robust red wine as well as very popular "blush wines" called
"white Zinfandel". Cuttings from the oldest vines found in the Dry Creek and
Amador regions of California are notable for their ability to produce superior
juice; eg. the "Bevill-Mazzoni" clone from the Dry Creek appellation was recently
reported (7/2000) as yielding excellent results from cutting-propagated young
vines. 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 and the grape, under the alias name
Little Black Joes, was once used for that purpose by
immigrant italian home winemakers in the Finger Lakes region of New York, USA.
While variety origins are not clear it has been positively identified, pinpointed
via DNA analysis by Croatian researchers and confirmed (late 2001) at UC Davis
(California), as being identical to the Crljenak variety
(pronounced "curl-yen-ik") of Croatia and in another Croation location as
Pribidrab (the latter also historically known as the
Tribidrag variety) indigenous to that country, a former
province of Yugoslavia. The origin of the grapename "Zinfandel" in California
is currently thought by some to trace to a labeling name mistake involving
Zierfandler, a completely unrelated white variety
still grown in the Balkan region of Europe. It has been noted that mid-19th
century catalogs mention a red (ie. "roter") mutation of that variety. A
plausible hypothesis is that an error arose due to attribution and shipping
mistakes made during unreliable early-19th century transport and handling to
New World destinations. In 1958 Dr. H. Olmo of U.Davis, California, released
a cultivar named Calzin for public use that was
designed to have better insect resistance (etc) than its Zinfandel parent.
End of Classic Vinifera Varieties and Synonyms Text.
1) Return to Classic Vinifera Varieties and Synonyms
2) Jump to French-American/American Hybrid/Native Varieties
Clickable INDEX for Lesser/Crossed European Vinifera Varieties
[A] Abbondosa - Abbuoto -
Aboto - Abouriou -
Achiappapalmento - Acolon -
Afus Ali - Agianniotiko -
Agiorgitiko - Aglianico -
Agliatica - Agria -
Agudello - Ahmeur bou Ahmeur -
Aidani - Aidén -
Airen - Aladasturi -
Alamis - Albalonga - Albana -
Albany Surprise - Albariño -
Albarola - Albilla -
Albillo Real - Albillo de Toro -
Albillo Krimskii - Alcañón -
Aleatico - Alexandreuli -
Alexandrian Moschato -
Alfrocheiro - Alphonse Lavalee -
Alicante - Alicante Bouschet -
Alicante Ganzin - Aligoté -
Aligoté Doré -
Aligoté Rouge - Aligote Vert -
Almuñeco -Altesse -
Altrugo - Alva -
Alvarinho - Alzey S. 88 -
Alzey S. 3983 - Alzey 7957 -
Amabile - Amaral -
Amigne - Amorgiano -
Ancellotta - André -
Ansley's Large Oval Black -
Ansonica - Antibois -
Aragonêz - Arakseni -
Aramon - Aramont -
Arauxa -
Arbane - Arbanne -
Arbois - Argaman -
Argant - Argossa -
Aribona - Aris -
Arriloba - Arinto -
Arinto do Dão -
Arnad Montjovet - Arneis -
Arquitano - Arrufiac -
Arnsburger - Arvine -
Asprinio Bianco - Assario Branco -
Assyrtiko -
Asuretuli (Shavi) - Athiri -
Aubin Blanc - Aubin Vert -
Aubun - Aucarot -
Aunis - Auxerrois -
Auxerrois Blanc - Auxerrois Gris -
Avanà - Avarengo -
Avello - Avesso -
Avola - Axina -
Azal (Branco) - Azal Espanhol -
Azal Tinto
[B] Babeasca Neagra - Bacchus -
Bachet Noir - Badacsony 7 -
Badacsony 10 -
Baga - Báhghâ -
Balada - Balafan -
Balsamina Bianca -
Balsamina Nero - Baltica -
Balzac Blanc -
Barbarossa - Barbaroux -
Barbera - Barbesino -
Baresana - Baroque -
Bassanino - Bastardo -
Bazaleturi - Batiki -
Baxter's Sherry - Beaunoir -
Beichun -
Belina Drobna - Bellone -
Berdello - Bergeron -
Berlinka - Bernarde -
Bequignol Noir - Bequignaou -
Beverdino - Biancame -
Bianchello - Bianchetta -
Bianchetto - Bianco d'Allesano -
Bianco di Nizza - Bianco di Valdigna -
Biancolella - Biancone -
Bical - Bicane -
Bigolona - Bikaver 13 -
Bikaver 12 -
Biturica - Blanca del Pais -
Black Alicante - Black Cluster -
Black Corinth - Black Hamburg -
Black Malvoisie - Black Monukka -
Black Muscat - Black Portugal -
Black Prince - Black Riesling -
Black Saint Peters -
Blanc d'Euvizin - Blanc de Morgex -
Blanc du Valdigne - Blanchette -
Blanquette - Blauburger -
(Blauer) Arbst -
Blauer Weinsberger -
Blaufränkisch -
Blau(er) Portuguiser -
Blue Franc -
Blue French -
Blue Imperial - Boal -
Boal Cachudo - Bobal -
Bobal Blanco - Bogazkere -
Bogdanusa - Bombino Bianco -
Bombino Nero - Bonamico -
Bonarda - Bonarda (Piemontese) -
Bonarda Novarese - Bondola -
Bonvedro - Bonvino Nero -
Bordo - Borraçal -
Bosco - Boskokisi -
Boskoops Glorie -
Bouchalès -
Bouchet - Bouchy -
Bouquettraube - Bourboulenc -
Bouvier - Bouysselet -
Bovale Piccolo -
Bovale Sardo - Brachetto -
Braquet - Braucol -
Brauner Veltliner -
Breidecker - Breton -
Breval - Brocol -
Brown Frontignac - Brown Muscat -
Brugnola - Brujidera -
Brunello - Bual -
Budai Zöld - Bukettraube -
Burger - Burgundy -
Busuioaca de Bohotin - Buzzetto
[C] C23-92 - C96-54 -
Cabernet Cubin -
Cabernet Franc -
Cabernet Dorio -
Cabernet Dorsa - Cabernet Duras -
Cabernet Gros -
Cabernet Mitos -
Cabernet Pfeffer -
Cabernet Severnyi - Cacciola -
Caccione Nero - Cadarca -
Cagnina - Cainho Bravo -
Caiño Gordo -
Caiño Grande -
Caiño Grosso -
Caiño Longo -
Caiño Redondo -
Caiño Tinto -
Calabrese - Caladoc -
Calbanesco - Cal Karasi -
Calcatella - California H59-90 -
Calitor - Callet -
Calzin - Camaralet de Lasseube -
Camarèse - Canaiolo (Nero) -
Canaiolo Romano - Canina (Nera) -
Caninu - Cannonau -
Capbreton Rouge - Cape Riesling -
Cari - Carignan -
Carignane - Carina -
Cariñena - Carinyena -
Carmenère - Carmina -
Carmine - Carminoir -
Carnal - Carnelian -
Carola - Carricante -
Castelão Francês -
Castor -
Catanese Bianco - Catarrato Bianco -
Catarrato Nero - Cecubo -
Celar - Cencibel -
Cenicero - Centurion -
Cep Gris - Cerceal -
Cesanese - Cesar (Noir) -
César - Cesar Blanc -
Cetinka -
Chalosse - Champagne -
Chaouch Blanc - Charbono -
Charbonneau - Charmont -
Chasan - Chasselas -
Chasselas Doré -
Chasselas de Courtiller -
Chasselas Duhamel -
Chasselas Musque -
Chasselas Napoleon -
Chasselas Raisin de Palestine -
Chasselas Rose - Chasselas Vibert -
Chauché Gris - Chaudenet Gras -
Chausset -
Chenel - Chenin Noir -
Chichvi - Chinuri -
Chkhaveri - Cienna -
Ciliegiolo - Cinsault -
Cinsaut - Cirfandli -
Cividin Bianco - Cividino -
Clairette - Clevner -
Clare Riesling - Cococciola -
Coda di Volpe - Codega -
Colombard - Colorino -
Columna -
Cometta - Completer -
Comtessa - Conegliano -
Corbeau Noire - Cornalin -
Cortese - Corvina Gentile -
Corvina Nera -
Corvinone Veronese - Costiola -
Côt - Counoise -
Courbu Blanc - Courbu Noir -
Courbu Petit - Courtiller Musque -
Cove - Crato Branco -
Crato Preto - Criolla Chica -
Criolla Grande - Crljenak -
Crljenak Kasteljanski - Croassera -
Croatina - Crouchen -
Cruinon - Crujidera -
Csaba Gyongye 1957 -
Csaba Gyongye 1966 -
Cserszegi Fuszeres -
Csillam - Cyperntraube -
Cypro Nero
[D] Dalmasso 13-11 - Dalniewostoznyd Ramning -
Damery - Dameron -
Dannery - Daneri -
Deckrot - Debina -
Delight - Diagalves -
Diamond Jubilee Grape -
Diamond Muscat -
Dilajt - Dimiat -
Dindarella - Dinka -
Diolinoir - Diolly -
Dobricic - Dolceolo -
Dolcetto - Domina -
Doña Blanco - Doña Branca -
Dona Sofia - Don Muscat -
Doradillo - Doral -
Dornfelder - Douce Noire -
Dr. Hogg - Drupeccio -
Drupeggio - Duna Gyongye -
Dunkelfelder - Durade -
Duras - Durella -
Durello - Dureza -
Durif - Duriff -
Durize - Dvietes 4-2-108 -
Dzvelshava
[E] Early Burgundy - Early Loon -
Eger 205 - Eger 208 -
Ehrenfelser - Elbling (Weiss) -
Elbling Schwarz - Ellanico -
Ellenico - Emerald Riesling -
Emir - Enfariné -
Enfumé - Enantio -
Erbaluce - Ermitage -
Esfarrapa - Esgana (Cão) -
Espadeiro - Ezerjó
[F] Faber - Färbertraube -
Falanghina - False Carignan -
Fantasy - Farbklevner -
Favorita - Fegeri -
Feher Dinka - Feher Kadarka -
Feher Szagos - Fendant -
Fer - Fernan Fer -
Fernão Pires - Feteasca -
Feteasca Alba -
Feteasca Neagra -
Feteasca Regala -
Fetiaska - Fiano -
Fié - Fiesta -
Findling -
Fior d'Arancio - Flame Tokay -
Flora - Fogoneu -
Fogoneu Francés - Folle Blanche -
Folle Noire - Forastera -
Forcallat - Formosa -
Forta - Fortana -
Foster's White Seedling - FR 993-60 -
Fra Germano - Fragola -
Framboise - Francavilla -
Franc noir de la Haute Saône -
Francois Noir - Frankental -
Frankenthal - Frankenthaler (Blau) -
Frankisch - Francusa -
Freiburg 993-60 - Freiburger -
Freisa - Freisamer -
(French) Colombard - Fresno 18-94 -
Frincusa - Friularo -
Fromental Noir - Fromenteau (Gris) -
Fromenteau - Fromentot -
Frontignac - Früburgunder -
Fruheburgunder -
Frueher Malingre -
Frühroter Veltliner -
F.S 4-201-3 - Fumin -
Furmint
[G] Gaglioppo - Gamaret -
Gamay - Gamay Beaujolais -
Gamay de Bouze -
Gamay Noir à Jus Blanc -
Gamay Noir Droit -
Gamay (Vert) - Gamba di Pernice -
Gamé - Gamza -
Garanoir - Gardonyi G -
Garganega - Garnacha -
Garnacha Rosa -
Garnacha Tinta -
Garnacha Tinto -
Garnacha Tintorera -
Geilweilerhof SBL.2-19-58 -
Geilweilerhof 4-25-7 -
Geilweilerhof B-7-2 -
Geisdutte Blau -
Geisenheim 3-37 -
Geisenheim 9-97 -
Geisenheim 11-34 -
Geisenheim 15-114 -
Geisenheim 22-74 -
Geisenheim GM 318-57 -
Geisenheim GM 322-58 -
Geisenheim 33-13-113 -
Geisenheim GM 4984 -
Geisenheim GM 6493 -
Geisenheim 6494-5 -
Geisenheim GM 6495-3 - Gelbling -
Genouillet - Geysserin -
Giacomino - Giboudot Blanc -
Girò - Gliata -
Gloria - Glorie Boskoop -
Glory Boskoop - Gmelin -
Godelho - Godello -
Goldburger - Golden Champion -
Golden Chasselas - Golden Hamburg -
Goldmuskateller - Goldriesling -
Goruli Mtsvane - Gouais (Blanc) -
Gouais Noir - Gouveio -
Graciano -
Gragnano - Grand Noir -
Grande Vidure - Granoir -
Grasa (de Cotnari) - Grasevina -
Grau Portuguiser -
Grauer Burgunder - Greani -
Grec Rouge - Grechetto -
Greco Bianco -
Greco Bianco di Perugia -
Greco Nero - Greco Spoletino -
Green Hungarian - Greghetto -
Grenache - Grenache Gris -
Grey Grenache - Grey Riesling -
Grignolino - Grk -
Grillo -
Griset Blanc - Grobrot -
Grolleau - Gropello -
Gros Blanc de Villefranche -
Gros Guillaume - Gros Manseng -
Gros Margilier Espagnole -
Gros Maroc - Gros Meslier -
Gros Monsieur - Grosse Guillaume -
Grosse Vidure - Groslot -
Guarnaccia - Grüner Veltliner -
Gurdjaani - Gutedel -
Gutenborner - Gwäss -
Gwaess
[H] Haengling Blau -
Hamburg Moschato -
Hampton Court Vine -
Hanepoot - Harriague -
Hárslevelü -
Hasansky Sladky -
Hegel - Heida (Païen) -
Helfensteiner - Heroldrebe -
Heunisch Blau - Heunisch Weiss -
Himbertscha - Hivernage -
Hochkroner - Hoelder -
Hölder - Humagne Blanc -
Humagne Rouge -
Hondarrobi Beltza - Hondarrobi Zuri -
Hundarribi Beltza - Hundarribi Zuri -
Huxelrebe
[I] Ideal - Imperial Blue -
Impigno - Incrocio Manzoni -
Inzolia - Irsai Olivér -
Italia - Italian Riesling -
Izabella
[J] Jacquère - Jaén Blanco -
Jaén - Jaén (du Dao) -
Jaén Galeno - Jerez -
Jewel - Joannes Seyve 23416 -
Jongin - Jost (Geisenheim) -
Juan Ibáñez -
Jubiläumsrebe - Juhfark -
Jurançon - Juwel
[K] Kadarka Blanc - Kadarka Blau -
Kadarka Szuerke -
Kale Burcu -
Kalecik Karasi - Kanaan -
Kanzler - Karabraimis -
Kara Burcu - Kara Kalecik -
Karola - Karstcevica -
Keduretuli - Kékfrankos -
Kéknyelü -
Kékoporto - Kerrigan -
Kerner - Khikhvi -
Királyleányka -
Kishmish Chernyi - Kleinberger Riesling -
Klevner - Klosterneuburg 16-8 -
Klosterneuburg 24-125 - Klosterneuburg 71 -
Knipperle - Koelner Blau -
Koevidinka -
Königen der Weingärten -
Kolor - Korinthiaki -
Kotsifali - Kouldjinka -
Kovidinka - Kozma CSVT 55 -
Kozma CS.V 525 -
Krakuna - Kraljevina -
Krassato - Kuldzhinskii -
Kunleany - Kypreiko Mavro
[L] Lacrima - Lafnetscha -
Lagorthi - Lagrein -
Lairén -
Lambrusco - Lambrusco Nostrano -
Lambrusco a Foglia Frastagliata -
Lancelotta - Laouset -
La Rochelle - Laski Rizling -
Lauzet - Leányka -
Lefkas - Lemberger -
Len de l'El - Leopold III -
Lercat Blanc - Lernatu -
Lexia - Liatiko -
Lignan Blanc - Limberger -
Limnio - Limousin Blanc -
Lindauer - Lisicina -
Listan -
Listán Blanca -
Listán Negro -
Listán Morado -
Listán Prieto -
Lledoner Pelut - Long Black Spanish -
Loureira - Loureiro -
Loureiro Tinto - Luglienga Bianca -
Lumassina - Lupeccio -
Lyonnais
[M]Macabeo Alcanol - Macabeo -
Maccabeu - Maceratino -
Mädchentraube-
Madea - Madeleine Angevine -
Madeline Angevine - Madeleine Royale -
Madeleine Sylvaner - Magliocco Canino -
Mainriesling - Malaga -
Malaga Rose - Malagousia -
Malanstraube - Malbec -
Malbo Gentile - Malingre Précose -
Mali Plavac - Malmsey -
Malvasia - Malvasia Canaria -
Malvasia Fina - Malvasia Riojana -
Malvasia Rose du Po - Malvasia Trevisano -
Malvasier - Malvoisie (Blanc) -
Malvoisie (Noir) - Malvoisier -
Mammolo - Manchega -
Mandelaria -
Manduria - Manicle -
Manseng - Mansois -
Mantonegro - Manto Negro -
Manzoni 2-15 - Manzoni 6-0-13 -
Marastina -
Maratheftiko - Marcelan -
Maria Gomes - Marienriesling -
Mariensteiner - Marocain Noir -
Marsanne - Martinsriesling -
Marzemino - Mataosso -
Mataro - Matrassa -
Matsvane - Maturana Blanca -
Mauzac - Mavro -
Mavrodaphne - Mazuela -
Mazuelo - Médoc Noir -
Mechveliani - Melnik -
Melon de Bourgogne - Mencía -
Menu Pineau - Merlot Blanc -
Merwal - Merzling -
Mesenicola (Black) -
Meslier St Francois - Meslier Vert -
Meunier - Mezes Feher -
Michele Pallieri - Michurinetz -
Millardet 125-1 -
Milleron Troyen Blanc -
Millers Burgundy -
Milloccio - Minhota -
Mishket - Misket -
Mission - Molette -
Molinara - Moll -
Monastrell - Monbadon -
Mondeuse Noir - Mondeuse Blanche -
Monemvasia - Monica -
Montepulciano (d'Abruzzo) -
Monte Senario - Montils -
Montonico - Montù -
Montuni - Monukka-I-Siah -
Morasso - Moratón -
Moravia - Moravia Agria -
Moravia Dulce - Morbidella -
Morellino - Morio Muscat -
Moristel - Morrastel -
Morro d'Alba - Mortágua -
(Preto de) Mortágua -
Moscadelletto - Moscato di Canelli -
Moscato Giallo - Moscato Mavro -
Moscatel - Moscatel de Alejandria -
Moscatel de Austria - Moscatel Gordo -
Moscatel Romano - Mosciolo -
Moschofilero - Moschomavro -
Moschophilero - Moslavac -
Mosler - Mostosa -
Mourillon - Mourisco Preto -
Mourvèdre -
Mtsvane (Kahetinskii) - Mudzhuretuli -
Müllerrebe - Muellerrebe -
Müller-Thurgau -
Murray (River) Riesling -
Muscadel - Muscadelle -
Muscadelle de Bordelais -
Muscadelle de Nantes -
Muscadet de Bourgogne -
Muscat de Valais - Muscardin -
Muscat Blanc - Muscat Dr. Hogg -
Muscat Dr. Hoog -
Muscat Fleur d'Oranger -
Muscat Frontignon -
Muscat Gordo Blanco -
Muscat Hamburg -
Muscat Italia -
Muscat Lunel - Muscat Noir -
Muscat Noir Hatif Marsella -
Muscat of Alexandria -
Muscat Oliver - Muscat Ottonel -
Muscat Rouge de Madere -
Muskatel - Muskateller -
Muskat Krymskii - Muskat-Sylvaner
[N] Narince - Napa Gamay -
Nasco (Bianco) - Nebbiolo Bianca -
Negra - Negrara -
Negrette - Negroamaro -
Negoska - Negra Tenera -
Negral -
Nera Dolce - Nerello (Cappuccio) -
Neretta Cuneese - Neretto -
Nero d'Avola - Nessun -
Neuburger - Nièddera -
Nielluccio - Niellucciu -
Noblessa - Nobling -
Nocera Bianca - Noir Hatif de Marseille -
Norakert - Nosiola -
Notre Vigne - Nuragus
[O] Obaideh - Oberlin 595 S.P -
Oberlin 716 - Odzhaleshi (Mechvelianis) -
Oeillade - Ojo de Gallo -
Okanagan Riesling - Okourechouli -
Olasz Riesling - Olho de Sapo -
Olivella - Olivese -
Olivette Noir - Ondarribi Beltza -
Ondarrabiya Beltza - (Ondarrubiya) Negra -
Ondarrabi Zuri - Ondenc -
Oporto Szuerke - Opthalmo -
Optima -
Orange Flora - Orange Muscat -
Orange Muskat - Orangeriesling -
Orangetraube - Oraniensteiner -
Orion Gris - Ortega -
Ortlieber - Ortrugo -
Oseleta - Oselot -
Osiris - Osteiner -
Österreichisch Weiss -
Ottavianello
[P] Paarl Riesling - Padeiro de Basto -
Pagadebit (Gentile) -
Pagadebito - Pais -
Palas - Pallieri -
Palombino - Palomino -
Palomino Fino - Palomino de Jerez -
Pambakada - Pambakina -
Pampanuto - Pansà Blanca -
Papazkarasi - Parc -
Pardina - Parellada -
Parraleta - Pascale di Cagliari -
Pausanias - Pavsanias -
Pearl of Zala - Peccoleto -
Pecorino - Pedernã -
Pedreña - Pedro Jiménez -
Pedro Ximen - Pedro Ximénez -
Pelada - Pelara -
Pelaverga (Piccolo) -
Peloursin - Perdin -
Perel - Pere'e Pallummo -
Perel - Perlan -
Perle von Csaba -
Perlette (Seedless) -
Perlet - Perricone -
Periquita - Petite Arvine -
Petit Bouschet - Petit Courbu -
Petit Meslier -
Petite Camaran -
Petite Manseng - Petite Pineau -
Petite Raisin - Petit Rouge -
Petite Sirah - Petit Verdot -
Peurion - Picardan (Blanc) -
Picardan (Noir) - Picargniot -
Picapoll - Piccola Nera -
Picolit -
Picpoul - Picutener -
Pignolo - Piedirosso -
Pignola Nera - Pignola Spanna -
Pignola Valtellinese -
Pignatello - Pignoletto -
Pineau d'Aunis -
Pinella - Pinello -
Pinenc - Pinotage -
Pinot Beurot - Pinot Bianco -
Pinot Blanc - Pinot Blanco -
Pinot d'Ai - Pinot de l'Ermitage -
Pinot Grigio - Pinot Gris -
Pinot Meunier - Pinot Nero -
Pinot Noir - Pinot Precoce Noir -
Pinot Rouge - Pinot St. George -
Pinot Teinturier -
Piquepoul Blanc - Piquepoul (Noir) -
Piros Tramini 1960 -
Planta Fina de Petralba -
Plant de Manosque -
Plant de Trois de la Grande Espese -
Plant de Trois de la Moyenne -
Plant de Vaux - Plant Gris -
Plant Jacquot - Plavac Mali -
Plavac Veli - Plavis -
Pleschatik -
Pocalza - Pontac -
Portan - Portugais Bleu -
Portugal - Portugal Malbec -
Portuguiser (Blau) -
Portugizac -
Portuguiser (Grau) - Posip -
Poulsard - Pozsonyi -
Prc - Précoce de Malingre -
Prëmetta -
Prensal Blanco - Pressac -
Preto de Mortagua -
Pribidrag - Prie Blanc -
Prieto Picudo - Primaticcio -
Primitivo (di Gioia) -
Procanico - Prosecco -
Provechón - Prugnolo Gentile -
Prunelard Blanc -
Prunelard (Noir) -
Pully B-28 - Pully 1-33 -
Pugnet - Putscher -
Putzscheere
[Q] Quagliano - Quajara -
Queen's Arbor -
Queen of the Vineyard
[R] Rabaner - Rabigate -
Rabigato - Rabiosa -
Rabo de Ovelha - Raboso (Piave) -
Rachuli-Tetra - Raffiat de Moncade -
Ragusana - Raisin d'Or -
Raisin de Palestine - Ramisco -
Ramorantin - Ranfol -
Ranful Weiss - Rassegui -
Räuschling -
Rauschling Edelweisser - Razzagui -
Rebo - Red Malaga -
Red Stemmed Côt - Refosco -
Refosco d'Istria - Regina -
Reichensteiner - Requena -
Rèze - Rhoditis -
Ribadavia - Ribier (Noir) -
Ribolla Gialla - Ribolla Nera -
Ribolo - Rieslaner -
Riesling Renano -
Rigotti 107-3 - Ritino -
Rivaner - Rkatsiteii -
Rkatsiteli - Robola -
Roche - Roditis -
Rognon de Coq - Rolle -
Romain - Romano -
Romorantin - Rondasca -
Rondinella - Rondo -
Rossanella - Rossese -
Rossignola - Rossola Bianca -
Rossola Rossa - Roter Veltliner -
Rotberger - Rotburger -
Rotgipfler - Roublot -
Rouillot - Rouge de Diolly -
Rouge de Fully -
Rouge du Pays - Rouchet -
Roupiero - Roussanne -
Rousselet -
Roussette - Roy -
Royal - Royalty -
Rubienne - Rubin -
Rubin Bolgarskii - Rubired -
Ruby Cabernet - Ruchè -
Rufeta - Rufete -
Ruffiac (Blanc) - Rukatac -
Ruländer - Russian Seedless -
Ruzsica - Ruzsitza
[S] Sacy (de Lyon) - Sagrantino -
Samanna - Samling 88 -
Samtrot - Sangiovese -
Sangiovese Grosso -
Sangioveto -
Saperavi (Charni) -
Saperavi Severnyi -
Sauvignonasse -
Sauvignon Gris -
Sauvignon Vert -
Savagnin Blanc - Savagnin Rose -
Savatiano -
Scheurebe - Schiava Gentile -
Schiava Grossa -
Schioppettino - Schoenburger -
Schonburger - Schwarzelbling -
Schwarzriesling - Scorzamara -
Scorza Amara - Sciacarello -
Semenac A 16-76 - Sercial -
Serprina - Sereksia (Blanc) -
Sereksia (Noire) -
Sereksia Tcheurnaia - Serine -
Sev(ernyii) Arakseni -
Sev(ernyii) Lernatu -
Seyanets Malengra - Sganetta -
Sgavetta - Shaltrauben -
Shanti - Shirai Kara -
Shiroka Melniska Losa - Siegerrebe -
Siegfried - Siegfriedrebe -
Siewiernyj - Silberweiss -
Silcher - Silvaner -
Sipelj - Sipon -
Solaris - Sonaka (Seedless) -
Sonoma Riesling - Souzão -
South African Riesling -
Spätrot - Staufer -
Stavroto - Steinschiller -
St. Émilion -
St. George - St. Laurent -
St-Pierre Doré -
Strepparossa - (Le) Subereux -
Subirat - Subirat Parent -
Suessrot - Sulmer -
Sultana - Sultanieh -
Sultanina - Sultanine Blanche -
Super Hamburg - Suputinski -
Sura Lisicina - Svanuri -
Sylvaner - Symphonie -
Symphony - Szagos Feher -
Szurkebarat
[T] Tacelenghe - Taddone -
Tamares - Tamarez -
Tamianka -
Tamiioasa Romaneasca -
Taminga - Tannat -
Tarrango -
Tauberschwarz - Tazzelenghe -
Tchkhaveri - Teinturier -
Teinturier Téoulier -
Temosci - Tempranillo -
Téoulier (Blanc) -
Téoulier (Noir) -
Terrain - Teran -
Terrano (Noir) - Terre Cherny -
Teroldego - Terret Blanc -
Terret Bourret - Terret Gris -
Terret Monstre - Terret Noir -
Tetra - Thompson Seedless -
Tibouren - Timorasso -
Tindillaro - Tinta Amarela -
Tinta Barroca - Tinta Bairrada -
Tinta Carvalho - Tinta Fina -
Tinta Francisca - Tinta Madeira -
Tinta Miúda -
Tinta Negramole -
Tinta do Padre António -
Tinta del Pais -
Tinta Pinheira - Tinta Poeirinha -
Tinta Roriz - Tinta Roseira -
Tinta de Toro - Tintilla de Rota -
Tinto Cão - Tinto Fino -
Titan -
Tocai Friulano - Tokay -
Tokay d'Alsace - Torbato -
Torrette - Torrontés -
Tortosi - Tortosina -
Tourbat - Touriga -
Touriga Franca - Touriga Francesa -
Touriga Nacional - Trajadura -
Traminer - Trebbiano -
Trebbiano d'Abruzzo -
Treixadura - Tresallier -
Tressot - Tribidrag -
Trincadeira - Trincadeira Preta -
Trollinger - Trousseau (Noir) -
Trousseau Gris - Troyen (Noir) -
Troyen Blanc - Trujidera -
Tsaoussi - Tsimlyanskii (Chernyi) -
Tsitska - Tsolikouri -
Tubino - Tullilah -
Turan - Tvakveri -
Tyrian
[U] Ughetta - Ugni Blanc -
Ull de Llebre - Ulliade -
Usakhelouri - Uva Barile -
Uva del Friuli -
Uva dell'Isola - Uva Fosca -
Uva Francese - Uva Grilli -
Uva Nera - Uva d'Oro -
Uva Rara - Uva Salata -
Uva Stretta - Uva Tedesca -
Uvino
[V] Vaccarèse - Vaccume -
Valdepeñas - Valdepeñera -
Valdiguié - Vamvacada -
Varajane Sinine -
Veltliner Weiss - Venn's Seedling -
Verdeca - Verdejo (Blanco) -
Verdejo Palido - Verdelho -
Verdello -Verdicchio -
Verdiso - Verduzzo -
Vermentino - Vernaccia -
Vernatsch -
Vernesino Bianco - Vertzami -
Vespolina - Vespone -
Vidure - Vien -
Vieux Pacherenc - Vijiriego -
Vilana - Villanueva -
Viognier - Vissanello -
Vitovska - Viura -
Vradiano - Vranac -
Vroege Loonse
[W] Walsh Riesling -
Weihrauchtraube -
Weinsberg S 341 -
Weisser Burgunder -
Weisser Gutedel -
Weisser Silvaner -
Weldra - Welschriesling -
White Moschato -
White Pinot - White Tokay -
Wildbacher - Wisellertraube Weiss -
Wuerzburg - Würzer
[X] Xarel.lo - Xeres -
Ximen - Ximénez -
Xynisteri - Xynomavro
[Z] Zala Gyongye -
Zanta - Zante Currant -
Zelen - Zelenka -
Zenit - Zéta -
Zeus - Zeusz -
Zibibbo - Zierfandler -
Zilga - Zingarello -
Zirifahnler - Zirone -
Zlahtina - Zlata -
Zuria - Zweigelt -
Zweigeltrebe Blau
VARIETY NAME
ABBUOTO:
Red wine variety found in central Italy. Has synonym names of
Aboto and Cecubo. Used to make
a deeply colored, rustic, dry wine blend with moderate ageing ability of up
to about 8 years or so.
ABOURIOU:
Minor grape now rarely found in the area south of Bergerac, SW. France.
Used to make a red wine and thought to be the grape called
Early Burgundy in California and Australia. In the
latter country it has the occasional alias names
Burgundy or Black Cluster.
ACOLON:
Variety developed and subsequently released from the Weinsberg/Württemberg
Research Station, Baden, Germany in November, 1999. Has synonym name
WE 71-816-102. Derived from a
Dornfelder x Lemberger
V.vinifera cross. Variety is claimed to have good yield, producing red juice
with deep color and pleasant tannin content. (No other details as yet).
AFUS ALI:
According to the Geilweilerhof database, (see above), this variety
originated in Lebanon. Has an extraordinary number of synonym names including
Raisin d'Or and Regina (Bianca). A
little known selection named Dattier de Beyrouth - not
to be confused with the hybrid-cross derived
Dattier St. Vallier variety - confusingly has the
original Old World synonym name Waltham Cross. While
overwhelmingly grown for use as a tablegrape in the Middle East, it can
also produce a reasonably tempting white wine.
AGIANNIOTIKO:
(No other details other than it is a red-wine variety found in Greece,
also used for rosés).
AGIORGITIKO:
Pronounced "Ah-jee-or-jee tee-koh". (a.k.a
St. George). Red-wine grape native to Greece. Used to
produce intense, fruity wine in dry and sweet versions. Also blended with
Cabernet Sauvignon to create a wine capable of ageing
well.
AGLIANICO:
Red-wine grapevine cultivated in Basilicata and Campania regions of Italy.
In the latter province it has the alias names
Agliatica,
Ellenico, Ellanico,
Gnanico and Uva Nera.
Of extremely ancient origin, it is responsible for some of the better sturdy
red wines of southern Italy - (eg: "Aglianico del Vulture"). Appears to have
been used to produce Falurnum, a well-documented favorite wine of the Romans.
The name "Aglianico" is reported to be late 15th century corruption of the
italian word "ellenico", meaning "hellenic", presumably acknowledging the
original home of this variety. The grape is also used to make good
bronze-colored rosé-style wine.
AIDANI:
Pronounced "I ee than ee". Variety found mainly in the western islands off
the Greek mainland. Also grown extensively on the island of Rhodes. Used as
part of a white-wine blend that includes the Assyrtiko
and Athiri grape wine.
AIRÉN:
Has synonym names Aidén,
Lairén, Manchega and
Valdepeñera. Semi-classic white-wine producer
variety with the unique distinction of being the most widely planted vine
variety in Spain. Highly resistant to drought, it is grown at an extraordinary
low vine density per acre as low bushes. Its wines are used for distilling
into brandy and also blending with deep-red grape wines to create lighter
colored versions. As a varietal it only succeeds by using very old vines as
a source for juice subsequently manipulated by special fermentation techniques.
A reported inability to meld well with oak limits wine ageing capability. As
a result this variety is usually made into a dry, crisp white-wine made to be
drunk as fresh as possible.
ALADASTURI:
V. vinifera variety grown in Georgia (CIS). Has several synonym names
according to the Geilweilerhof database (see Foreword above). Used in the
production of semi-dry rosé wines. (No other details as yet).
ALBALONGA:
Grape resulting from a cross between Riesling and a
Sylvaner clone. Limited growths in Rheinhessen region
of Germany. Used to create good "Auslese" style white wines in better years.
ALBANA:
White-wine producing variety of ancient origin widely planted in the Emilia
region of Italy. Produced as several variations of dry, semi-dry and sweet (dolce)
wine of which the latter is regarded by many as the most successful.
ALBARIÑO:
Has synonym name Alvarinho where grown in Portugal.
White-wine producing variety, used to create a serious varietal wine with
pleasant citrus fruit aroma, widely grown in regions of N.W. Spain and also in
northern Portugal. In other regions it is used in blends with other local
grapewines. Regarded by some as having the ability to improve with oak ageing.
Thought by some to be a Riesling clone originating
from the Alsace region of France.
ALBAROLA:
White-wine producing variety grown on the cliff coastline of Liguria, N.W Italy.
Has at least 10 synonym names including Calcatella and
Temosci. Used to make a dry blend called "Cinque Terre",
(also the name of the 200 acre DOC), or a rare dried grape "Passito" sweet dessert
version named "Cinque Terre Sciacchetra" (pronounced "shahk eh TRA") that can include
either this wine or another grape variety wine Vermentino
plus 60% Bosco. Because the vineyards are on steep, narrow
terraces and can only be manually worked, production has declined in recent years.
These wines were notable since the 14th cent. and the DOC is on UNESCO's World
Heritage List.
ALBILLO KRIMSKII:
V.vinifera variety grown in Georgia (CIS), better known there by its synonym
name Rachuli-Tetra. (No other details other than speculation
that it may be related to the Albillo variety (above) since
it is also used to create a semi-sweet white varietal wine).
ALBILLO REAL:
Has synonym names Albilla,
Albillo de Toro and Blanca del Pais.
Small-berried tablegrape and white-wine producer variety mainly grown in the
Castile region of Spain. Often used to produce mediocre, glycerin-rich, sweet
wines. However, old vine grapes have been successfully used by a Ribera del
Duero winery to create an appealingly complex, aromatic wine. The grape is also
widely grown in several South American regions, presumably due to colonial influence.
ALCAÑÓN:
Variety native to the Somontano (Pyrenees) region of Spain that is sometimes
used for the production of white varietal wine. Also used in blends with a
profusion of other grapewines to produce ruby colored, mildly perfumed and
acidic rosado (rosé) wines of moderate alcohol content. (No other details as
yet).
ALEATICO:
Minor red-wine grape commonly grown in central and southern Italy. There have
been controversial results in the attempt to establish pedigree with DNA testing.
Some see a possible link to Muscat of Alexandria while
others find Sangiovese the stronger candidate. All
agree that the wine possesses a strong aroma of the Muscat grape. It is grown
extensively in the Abruzzo and Apulia regions. Some plantings are also found
in the warmer regions of California and Australia.
ALEXANDREULI:
Variety grown in Georgia, CIS (former Soviet Union). Reported by the
Geilweilerhof database (see Foreword above) as a selected seedling of
Muscat of Alexandria. Used to produce, using coarse
filtering and pasteurizing, a semi-sweet, oxidized red wine known as
"Khvanchkara" (3-5% res. sugar), or as a medium bodied, semi-dry, chewy
blend (with the Mudzhuretuli variety wine) having good
acids and claimed to have aroma flavors reminiscent of pomegranates.
ALEXANDRIAN MOSCHATO:
Greek name for the Muscat of Alexandria grape.
(See below).
ALPHONSE LAVALEE:
Seedless tablegrape widely grown in France, South Africa etc. Has many
synonym names including Ribier (Noir). Is one of
the parents of the Michele Pallieri cross variety.
The La Rochelle and Leopold III
(the latter having the synonym name Royal) varieties
have a selected seedling relationship. South African growers have found that
care needs to be taken in choice of grafted rootstock (eg. the
Ramsey rootstock variety proved incompatible).
ALFROCHEIRO:
Variety used for red wine production in the Dão DOC, Beiras region
of Portugal. Can be found in blends also containing
Jaén (du Dao), Tinta Roriz,
Touriga Nacional and Tinta Pinheira.
ALICANTE BOUSCHET:
Minor grape originating from a 19th century vinifera cross using the
Aramon and ancient Teinturier
native vine, resulting in a variety possessing the pink flesh and deep red
coloring characteristics of its ancient ancestor. This in turn was crossed
with the Grenache to give the named grape - (which
should not be confused with "Alicante" the old name
for Grenache presumably derived from the city in Spain). Widely grown in
France, California and Spain. In the latter country it is known as
Garnacha Tintorera. Recent DNA analysis seems to
confirm that this controversial latter variety is of the same grape type. In
the cool Champagne region of France it is the main grape used to make the
sweet "vin mousseux" (sparkling wine). Often also confusingly known as
"Alicante" for short (see above). Reduced acreages can also be found in
Australia. Portugal retains a limited acreage of 100 year old vines used for
producing an interesting wine named "Mouchão" that requires 10 years
ageing for best results. Historically the canned juice has been used by many
amateur winemakers for fermenting homemade wines. The Geilweilerhof Database
(above) lists many synonyms for this variety including
Moratón and Negral.
ALICANTE GANZIN:
Major vitis vinifera teinturier red wine grape
used as one of the original parents of several crosses bred for deeply
colored blending wines. Its offspring derivative crosses are mainly found
in California.
ALIGOTÉ:
Has several synonym names in the Bourgogne (Burgundy) AOC regions of France,
eg: in the Côte Chalonnaise, Chaudenet Gras; in Rully,
Giboudot Blanc; around Beaune,
Griset Blanc; in Meursault, Plant Gris;
and in the Yonne (ie: Chablis), Troyen Blanc. The named
variety, known to be one of the recently (1999) determined direct descendants
of the ancient Pinot cepage x Gouais Blanc
crossing, is widely grown in temperate regions of France, California and Eastern
Europe. There are reportedly two mutated varieties grown in the Bouzeron AOC of
Burgundy, the productive Aligoté Vert and the
Aligoté Doré that has a moderate yield
with higher sugar levels than the former variety in cooler years. They are
used to make a superior white wine, with little or no ageing ability and
best drunk young, for blending or as a good dry wine in the better vintage
years in Burgundy, France. Successfully used in the cooler western coastal
regions of North and South America.
ALIGOTÉ ROUGE:
Member of the Aligote cepage family. Has the synonym
name Plant de Trois de la Moyenne. Listed as originating
in France where it is used as a wine grape. No other details as yet.
ALIGOTÉ VERT:
Has the synonym name Plant de Trois de la Grande Espese.
Listed as a member of the Aligote cepage originating in
France. Reported to ripen early with a tendency to high acidity and used in its
home country to create a superior dry varietal white wine with negligible ageing
ability or, in lesser vintage years, used as blending wine. No other details as yet.
ALTESSE:
Semi-classic grape grown in the Savoie region of France. Used with another
local grape, the Molette, to create a blend known
as "Seyssell" white wine made to be drunk as young as possible. Also used
for the superior "Roussette de Savoie" white wine
blend created with Mondeuse grape wine. Once thought
to have origins in Cyprus, the grape is now suspected of being related to,
if not actually being, the Furmint grape of Hungary.
AMIGNE:
Vigorous minor grape of ancient origin grown in the Valais district of
Switzerland. Used to make an occasionally delicate, perfumed sweet white
wine. The dry wine versions are considered to be somewhat ponderous by some.
AMORGIANO:
Alternative name for the Mandelaria red wine
grape, widely grown on the Greek mainland, when found on the island of Rhodes
- (see below).
ANDRÉ:
Has synonym name Semenac A 16-76. Cultivar reported
as developed in (former) Czechoslovakia and derived from a
Lemberger x St. Laurent cross.
Early ripening and recommended for creation of red wine. No other details as
yet.
ANCELLOTTA:
Has several synonym names including Balsamina Nero,
Lancelotta and Uvino. Variety
mainly grown in central Italy (Emilia). Reported to have a tendency to high sugar,
a neutral aroma profile and often used for blending with
Sangiovese and Lambrusco red
wines to produce a sweet (amabile) version.
ARAMON:
Minor grape of mediocre quality (reported to merely reach 14% sugar content
in a good year) widely grown in the Languedoc-Roussillon region of France and
mainly used to make a "stretch" wine for blending with better varieties in order
to make some of the more notorious styles of "vin de table" wine associated with
the Midi. There are two mutations also found there,
Aramon Gris and Aramon Blanc, neither
being significant.
ARBANE:
Has several synonym names including Arbanne. Reported
to be an old variety grown in the Champagne region of France. AOC regulations
do not allow new plantings of old varieties (except for existing vine by vine
replacement) to be used in modern Champagne, but at least one winery creates
a sparkling wine (legally called Champagne) from this variety blended with
Fromenteau (Gris) and Petit Meslier.
The varietal wine has been reported as "very soft, almost ethereal, with a
refreshing peppery uplift in the finish. Much softer and delicate than standard
Blanc de Blancs".
ARBOIS:
Fairly widely grown white-wine producer grapevine in the Loire region of
France. Used in some blends labeled "Touraine". Also known as
Menu Pineau or Petit Pineau.
ARGAMAN:
Patented (1992) cultivar developed and released around 1988 by the
ARO Horticulture Unit, Volcani Center at Bet-Dagan, Israel.
Derived from a cross between Souzao and
Carignan. Ripens some 1-3 weeks earlier than the latter
parent (ie. about mid-August to early September). Resistance to Powdery Mildew
also appears superior. Designed to be a hot-climate tolerant variety, it has
minimal frost resistance. Vigorous and productive, on Richter 110 and Ruggeri
140R rootstocks, the cultivar is self-fertile, resulting in medium size,
moderately compact fruit clusters. Tested as a deeply colored red-wine varietal
wine, with a peppery aroma and satisfactory to average acidity and tannins, it
produced adequate body and balance. Current usage has been confined to some blends
with Cabernet Sauvignon, Merlot and
Petite Sirah that seem to show ageing possibilities.
ARGANT:
Has several synonym names including Rouillot and
Gros Margilier Espagnole. (No other details as yet other
than it is a variety that is listed as suitable for wine or tablegrape use.
Of spanish origin it is also grown in France).
ARGOSSA:
Variety grown in Portugal. (No other details as yet).
ARINTO:
Has synonym name Pedernã in Portugal and
Pedreña in northwest Spain. Moderately vigorous
grapevine noted for high acid content allowing ageing in the bottle. Widely
grown in Portugal where the fruit is used in the production of white "vinho-verde"
wines, along with others such as the Trajadura.
Recommended rootstock is the 1103-P for good phylloxera and moderate nematode
resistance, plus drought tolerance. Suitable for mildly chalky-soils.
ARIS:
Has synonym name Geilweilerhof SBL.2-19-58. Reported
as green-skin grape derived from an (Oberlin 716)F1 x
Riesling 91 cross released by the Geilweilerhof
Research Institute, Germany. Variety is noted for high yielding, small bunched,
small berry production. Usually ripens about a month before
Concord. Recorded as moderately hardy, needing winter
protection. Capable of high sugar content. Normally used to create white wines
in the german style, using cool fermentation methods.
ARNAD MONTJOVET:
(No other details as yet other than this variety is grown in the Valle
d'Aosta region of Italy and is used to create a dry red wine.)
ARNEIS:
Has local alias name of Nebbiolo Bianco, derived
from its (mistaken?) planting in the midst of the Nebbiolo
vineyards. Minor grape grown in Piedmont region of Italy. Used to make an
aromatic dry or sweet white wine - (e.g: "Roero Arneis", "Langhe Arneis")
lacking sufficient acidity, when fully ripened, to age well. Some regard it
as reminiscent of wines made from the french Viognier
grape grown in the northern Rhone region. Others find Pinot Gris
of the U.S. west coast, (see below), similarities in the fruity flavor of the
wine when made in the style of "Tokay d'Alsace".
ARNSBURGER:
Recently (ca. 1992) released white-wine producing variety derived from a
Riesling88 x Riesling64
V. vinifera cross developed at the Geisenheim Research Institute in Germany.
Has synonym name Geisenheim 22-74. Currently being
evaluated in New Zealand as a suitable upgrade substitute for the still
commonly grown Müller-Thurgau variety.
ARRILOBA:
Variety derived from a Raffiat de Monade x
Sauvignon Blanc cross, released around 1960 by the INRA,
France. Currently grown by select vineyards in the Landes region of France
where it is used to create a white wine described as rich and golden. (No
other details as yet).
ARRUFIAC:
Has several synonym names including Ruffiac. A variety
resurrected from obscurity for use as one of the wines (along with
Courbu Blanc and the Mansengs) used
to produce white-wine blends in the Madiran AOC and Cotes de Saint-Mont AOVDQS of
France. These blends are reported to make excellent aperitif wines and to go well
with the local Terrine of Foie Gras. (No other details as yet).
ARVINE:
(a.k.a Petite Arvine). Minor, but of ancient origin,
variety grown in the Valais district of Switzerland and Conseil district of
the Valle d'Aosta region of Italy. Used to create dry white wine that is
fragrant, full-bodied and faintly spicy. Thought to have been known to the Romans
who occupied the region.
ASPRINIO BIANCO:
White-wine producing variety found in the Campania region of Italy. Used to produce a
light, crisply acidic wine for very early consumption. Has several synonym
names including Asprino,
Olivese and Ragusana.
ASSYRTIKO:
Pronounced "ah seer tee ko". Claimed as originating on the island of Santorino
where it is used to create bone dry wines of unique taste from the volcanic soil.
Now widely grown in Greece this white-wine producer variety is usually found
as a 3-way blend with Aidani and Athiri
grape white wines in order to create a popular sweet style known as "Vansanto".
Also used as the base wine, along with Roditis grape-wine,
in the well-known "Retsina" blends flavored with pine resin.
ASURETULI (SHAVI):
V. vinifera variety grown in Georgia (CIS). Has synonym name of
Shaltrauben. Used to create a semi-dry rosé
varietal and (with Saperavi (Charni) and other wines) a
semi-dry red wine blend. (No other details as yet).
ATHIRI:
Pronounced "I thee ree". Claimed to be one of the most ancient varieties originating
in Greece, taking its name from "Thira", now known as the island of Santorini. Also
commonly found in Macedonia, Attica, the western islands off the Greek mainland and
the island of Rhodes. Usually used to make a slightly aromatic, low acid medium alcoholic
wine commonly used in a white wine blend along with the Aidani
and Assyrtiko grape-wines.
AUBIN BLANC:
Recently DNA checks have revealed this variety to possibly be the result
of a Gouais Blanc x Traminer
cross. No other information on this variety other than it was grown in the
Moselle river area of France).
AUBIN VERT:
(No other details other than it has synonym name of
Blanc d'Euvizin and is one of the 16 known possible
offspring directly descended from one of the ancient Pinot
cepage varieties x Gouais Blanc crossings).
AUBUN:
(No other details as yet other than it is a variety grown in the Southern
Rhone region of France where it is used to make a red wine subsequently used
in blends throughout the region).
AUXERROIS:
French local name for the Malbec, a.k.a
Côt red wine grape species grown in the Cahors
region of France and also, confusingly, an important white-wine producing
variety in the Alsace region called the Auxerrois Blanc
that is distinct from another locally grown white-wine producer variety called the
Auxerrois Gris that is actually the
Pinot Gris variety grape. Another grape, bearing the
alias name Gros Auxerrois was once found widely
grown in the south of France and, currently known as
Napa Gamay in some vineyards of California, is actually
the variety Valdiguié.
AUXERROIS BLANC:
Local name for variety, used for white wine production, grown in the
northeast Moselle and Alsace regions of France. Used to produce mildly acidic
wines that add a honied intensity to blends with the
Pinot Blanc in the better vintage years. Is one of the
16 known varieties possibly directly descended from the ancient
Pinot cepage x Gouais Blanc cross.
AVANÀ:
Thought by some to be the Gamay (Vert) mutant variety.
Has synonym name Troyen in France. Rare variety grown
sparingly in the Valsusa DOC, Piedmont region of Italy. Used to make red
varietal wine with intense violet-ruby color, peppery aroma tones and good
acid/tannic structure. Also blended with Avarengo and
Neretto wines to produce the local "Ramiè"
wine in the Pinerolese DOC.
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