Terms Explained

Winemaking Terms

Classic

Wines not made in an organic or biodynamic way, that is, made using pesticides and fungicides to protect the vines, as well as additives to aid the winemaking process.

Organic

Wine made from grapes grown without the use of pesticides.

Biodynamic

A holistic approach to organic winemaking, where planting and harvesting are carried out according to a lunar (biodynamic) calendar, based on the philosophy of Rudolph Steiner.

Vegetarian/Vegan

Wines are traditionally clarified and filtered using animal products (milk or egg proteins for example) – wines that do not use animal products to do this are suitable for vegetarians and vegans.

Sustainable

Wine is produced using vineyard and wine production practices that are not only ecologically sound but also economically viable and socially responsible. Sustainable farmers may be certified (organic or biodynamic) or non-certified.

Natural

Wines made without adding or subtracting anything in the cellar—no additives, no chemicals, no sulfur, no oak character from barrels, no filtering, no cultured yeasts, etc.  All natural wines are farmed organically at a minimum and many growers are biodynamic in the vineyard as well.

Grape Varieties

Albariño

Grown in Galicia on the north-western coast of Spain, Albariño is a white wine grape best known as the grape of Rias Baixas. It is high in acidity and can make wines both light in style and slightly fuller if aged. Look for flavours of citrus and peach, sometimes with salty notes, due to its proximity to the sea. Across the border in Portugal it is used to make Vinho Verde.

Bobal

Originating in southeast Spain, Bobal is one of Spain’s most popular grapes, used mainly as a blending partner with other varieties and notably used to produce strong flavoured rosé wine. Some producers are starting to make pure Bobal wines, however, which are full bodied and full flavoured, often with intense red fruit flavours with good amounts of tannins.

Barbera

Native to the northern Italian region of Piedmonte, Barbera grapes have been used for making wine for centuries. In the last two decades or so, it has enjoyed an upsurge in popularity. Barbera produces dark coloured yet light in style red wines, with cherry and red fruit flavours and aromas.

Cabernet Franc

Cabernet Franc is an ancient grape variety originating in the Basque region and, together with Sauvignon Blanc, produced the incredibly versatile Cabernet Sauvignon grape. Historically, it has been most popular as a minority ingredient in classic Bordeaux blends, adding peppery, herbaceous flavours. Pure Cabernet Franc wines are experiencing an upturn in popularity and are typically herbaceous in style, having fresh-tasting flavours of cut grass.

 Cabernet Sauvignon

The result of a cross between Cabernet Franc and Sauvignon grape varieties sometime in the 17^th century, Cabernet Sauvignon is the world’s most popular red wine grape. It’s a robust grape with healthy levels of tannins that can, and is, grown almost anywhere, from Bordeaux to California. Typically dark in colour and full bodied, look out for dark fruit flavours, tobacco and vanilla from oak aging.

Caiño

Originating the northwest of the Iberian Peninsula, Caiño comes in both red and white varieties (tinto and blanco) and is used in many blends made in the region. In its white form it adds zesty citrus notes and in its red form, a deep ruby red colour and tannins.

Canaiolo

Canaiolo is red wine grape grown in Tuscany and found in many Sangiovese based blends, like Chianti. Some single variety Canaiolo wines are made, which are typically aromatic, soft and mellow with gentle tannin levels.

Carignan

Carignan was the most planted grape in France until the end of the 20^th century, when it was overtaken by Merlot. It produces wines high in tannins and acidity and so is normally used as part of a blend. It adds dark fruit flavours, pepper, liquorice and spicy notes.

 Carricante

Carricante is an extremely old white wine grape originating in Sicily, said to have been growing on the slopes of Mount Etna for a thousand years. It’s known for its acidity and the best wines come from grapes grown in volcanic soil at high altitude. Look for refreshing citrus flavours, from lemon and lime to orange, as well as background mineral notes.

 Chardonnay

Chardonnay is the most popular white wine grape in the world, due to its ability to produce a variety of styles and flavours depending on where it is grown. The natural flavours of the grape range from rich tropical fruits, to peach and apricot, and on to citrus and apples. Climate plays a major role in the end flavours of wines – in temperate regions like Burgundy flavours are more at the peach and apricot end, while in warmer climate, like Australia and California, wines tend to have more tropical fruit notes.

 Chenin Blanc

Traditionally associated with the Loire Valley, Chenin Blanc is a white wine grape that is also popular with New World wine producers and is the most widely planted grape in South Africa. Classic examples have good amounts of lively acidity, floral aromas and apple flavours. Some South African wines can develop more rounded pear and peachy notes.

 Cinsaut

Cinsaut is a perfect grape for the Rhone Valley as it thrives in the hot, windy weather.  It is used primarily as a blending grape there, as it pairs well with Grenache, Syrah, and Mourvedre.  At it’s best, Cinsaut delivers a low tannin wine with good acidity with floral and ripe strawberry and red cherry flavours.

 Corvina

Corvina originates in the Veneto region in the northeast of Italy around Venice, where most is still grown. You’ll find it as the principle grape variety in Valpolicella and Bardolino wines, which are light to medium bodied and full of bright, cherry, fruity flavours. On the other hand, Corvina grapes are also found in the heavy, port like wines Amarone and Recioto, which are full flavoured, complex wines matured in oak for several years.

Croatina

Croatina is a light and lively Italian grape primarily found in the Lombardy region, but also in Veneto and Piedmont. It produces fruity, tannic wines with a deep red colour and also forms part of the Valpolicella blend.

Gamay

Gamay is the grape of Beaujolais, which depends entirely on this grape. The wines produced are typically light in body and with good acidity, but with relatively low tannin, so they are easy to drink. Elsewhere in Burgundy, Gamay’s distant relative Pinot Noir dominates, but if you like the latter, then you should definitely try the former.

Garganega

Garganega is an Italian white wine grape grown mostly in Northern Italy where it is usually used to make dry white wines, like Soave, but can also make sweet styles. It’s known for flowery, peach blossom flavours, as well as notes of almond and apricot.

Grenache/Garnacha

Grenache is one of the most widely planted grape varieties, being planted all over Northern Spain and Southern France. Garnacha wines (especially from Spain) can be powerful, rich and spicy, while in France the grape finds fame as a fundamental part of the Chateauneuf-du-Pape blend.

 Gros Manseng

Gros Manseng is one of the main white wine grapes grown in the Jurançon region of southwest France. In the past it was used mainly to make sweet wines, but nowadays it is also used for dry whites, with citrusy lemon flavours and a crisp, aromatic style.

 Malbec

Originally associated with the southwest of France, where it produces tannic wines that need to be blended with Merlot to soften the flavours, Malbec has found its place in South America. In Argentina especially, Malbec makes a soft and smooth style of red wine, with juicy red berry, plummy flavours and some earthy undertones.

Marsanne

Marsanne is a white wine grape principally grown in its native Burgundy, but has also become popular in Australia, New Zealand and California. Marsanne wines are generally full bodied, with earthy mineral notes and flavours of melon and honeysuckle.

Merlot

Along with Cabernet Sauvignon, Merlot is historically the grape of Bordeaux, but is softer, smoother and altogether a little more elegant. Merlot wines are soft in texture with mellow plummy flavours. They can also develop a blackberry, blueberry and spicy character too.

Mourvèdre/ Monastrell

Known as Monastrell in its native Spain, Mourvèdre is another robust, thick skinned grape that has been cultivated for centuries. High in tannins and with strong meaty, herby flavours, it blends well with other varieties and is notably used in Cotes de Rhone and Chateauneuf-du-Pape. It typically produces tannic wines with blackberry flavours.

Nebbiolo

Nebbiolo is, for many, Italy’s greatest red wine grape. It is as its best in northwest Italy, where it produces wines with good levels of acidity and tannin, like Barolo and Barbaresco. It’s known as an aromatic grape and produces flavours ranging from violet and rose, to smoke, fennel, liquorice and tar.

Nerello Mascalese

Most commonly found on the slopes of Mount Etna in Sicily, Nerello Mascalese produces wines with great character and complexity. They are typically fresh tasting in style, with fruity and herbaceous flavours and often earthy notes.

Petit Corbu

A grape that once teetered on the edge of extinction but is now enjoying a comeback, Petit Corbu is native to southwest France. It’s mainly used in blends of both sweet and dry white wines, adding slightly honeyed citrus notes.

Petit Manseng

With smaller fruit than its big brother (Gros Manseng), Petit Manseng is another key grape of the Jurançon region of southwest France. It can be used to make both sweet and dry white wines, with peach and apricot flavours, citrus and sweet spice notes.

Petite Sirah

This small red wine grape is a cross pollination of several grape varieties, including Perloursin and Syrah. It’s known as Petite Sirah in North America and elsewhere as Durif. The high tannins and acidity make it a great wine for aging and its primary flavours include blackberry, chocolate and black pepper.

Petit Verdot

Petit Verdot is a red wine grape that has traditionally has been used as a minor partner in Bordeaux blends, adding a level of peppery spice. In the last few years, however, it has become more popular in southern Europe, but especially in Australia and California. Petit Verdot typically makes wine that is full bodied with strong tannins and black fruit flavours, like blackberry and blueberry.

Picpoul

The ancient Picpoul grape comes from the traditional and equally ancient Languedoc wine making region of southwestern France. The grape has renowned high acidity levels, making full bodied white wines with plenty of herbal and citrus flavours. Its most famous incarnation is in the wines of the Picpoul de Pinet AOC.

Pinot Blanc/Pinot Bianco

Pinot Blanc is a versatile grape that can used to make dry, sweet and sparkling white wines. It’s popular in northeast France around Alsace, where it typically makes wine with apple and almond flavours. It’s also popular in northwest Italy, where wines are light and crisp in style.

Pinot Grigio/Pinot Gris

Known as Pinot Gris across much of Europe and Pinot Grigio in Italy, this versatile grape is most commonly grown in Alsace, northern Italy and also in New Zealand. In Alsace it produces mostly dry styles, but also sweet, with flavours of pears, apples and sweet spices. The Italian style is dry, typically light and crisp, with fresh flavours of citrus and apples.

Pinot Noir

Pinot Noir is the classic grape of Burgundy and probably one the most recognised grape varieties in the world. It’s a relatively difficult grape to grow but when it thrives, it produces red wine of superb quality. Pinot Noir makes fragrant wines with red fruit aromas, including raspberries, strawberries and cherries, often with a little spice.

Riesling

Riesling is a classic white wine grape of German origin known for its versatility as it can produce wines that range from dry and aromatic to luscious and sweet. In Germany, Riesling wines tend to be rich and honeyed with crisp citrus and apple flavours. In Alsace it produces more floral and aromatic wines, while in Australia the wine is full of lemon and lime flavours, developing a mineral quality when aged.

Rondinella

Rondinella is an Italian grape variety grown in the Veneto region of northeast Italy. It’s one of the lesser grapes used in Valpolicella and Bardolino wines, known for bright, cherry, fruity flavours, although they are mostly due to the Corvina grape.

 Roussanne

Roussanne is native to the Rhone region of France, where it is still mainly grown. It is often found as a blending partner for many northern Rhone white wines, but can also appear on its own. It typically has herbal aromas, accompanied by flavours of pear and honey.

Sauvignon Blanc

Sauvignon Blanc is a white wine grape, originally from western France, known for its aromatic qualities that vary according to its growing location. Sauvignon Blanc from the Loire valley tends to be zesty, minerally and flinty with flavours of nettles, gooseberries and cut grass. While New Zealand style wines tend to be more pungent, with flavours that can include ripe tropical fruit like pineapple and passion fruit.

Sangiovese

Sangiovese is Italy’s most planted grape and providing the strong backbone of many great Tuscan wines, like Chianti. Quality is notoriously variable, but good Sangiovese wines are prized for the high acidity, good amounts of tannins with red fruit flavours, or dark cherry flavours in warmer climates with more savoury spicy notes when left to age.

Syrah

Syrah is the grape of the Rhone where it plays a big part in both northern and southern Rhone wines. It’s a robust grape that grows well in many climates, producing deep, dark red wines that are full bodied with a relatively high tannin content. Syrah is known for its peppery, spicy flavours but also look out for smoky, floral, tobacco and berry flavour notes too. When Syrah grapes arrived in Australia they became known as Shiraz, no one is entirely sure why.

Tempranillo

Spain’s most important red wine grape, Tempranillo, is the main player in Rioja and many other Spanish red wines. It’s a versatile grape that can produce young wines full of juicy strawberry flavours, as well as more sophisticated oak aged wines that add layers of vanilla, liquorice and tobacco spice to the strawberry flavours.

Torrontés

Torrontés is the name given to three varieties of white grape found in Argentina. The most common is Torrontés Riojano, whose aroma has been compared to Muscat and typically produces wines that are full-bodied and crisp in style with a pronounced grapey flavour.

Trebbiano (di Soave)

The Trebbiano family of grapes is grown across Italy and France. It makes refreshing white wine but is most commonly used as part of a blend. This variety, grown in Northern Italy is used in Soave. In France the grape is mostly used to make Cognac and Armagnac.

Vermentino

Vermentino is widely grown in Italy, its native country, most commonly in Tuscany, Sardinia and Corsica, but also in the south of France too. It makes zesty, fresh tasting white wines, medium bodied in style, typically with flavours of lime and grapefruit.

Viognier

Viognier is a white wine grape that had all but fallen into obscurity before being rediscovered by New World producers. It is now enjoying a resurgence in its native France too. A typical Viognier wine is quite powerful, rich and aromatic in style, with aromas of chamomile and jasmine and flavours of peach and apricot.

Zinfandel

DNA testing has established this grape actually originated in Croatia, but it is in California where it made its name, notably as the grape behind the ‘blush’ White Zinfandel phenomenon of the 1980s. However, it is its red incarnation that most excites wine drinkers, producing powerful wines with blackberry and raspberry flavours with good amounts of tannins and spice.