Education

We at JHL Wine understand that wine can be a daunting subject when it comes to all the terms that are used to describe, it's growing, it's making, and what to look for when tasting. Therefore in developing the website we thought it might help our visitors to offer on our site a "Glossary of Terms". We have also added a list of varieties showing typical characteristics that different varieties offer, focusing in particular in those varieties we import and distribute.

In the name of education and demystification we will continue to add relevant content to add value and interest to this section of our website. Please feel free to give us feedback on info@jhlwine.com

Enjoy responsibly www.drinkaware.co.uk

Glossary

Acid

Acids of various types are essential to the longevity and enjoyment of wine. Present in all grapes, it gives the liveliness and shape to the flavour and accounts for the crispness and after taste. Too much can spoil the wine leaving a sharp vinegary taste; too little can leave the quality of wine out of balance.

Acidity

A vital part of the structure of the wine, acidity is the balance of tartness, sourness and sharpness of the wine.

Aftertaste

The flavour that lingers in your mouth after tasting or swallowing the wine, which can be pleasant or unpleasant. The wine is said to have a rich, long or persistent "finish" if the characters remain for more than 20 seconds.

Alcohol

The difference between grape juice and wine, is when ethyl alcohol is produced by the action of yeast on grape sugars during fermentation.

Aroma

The smell of a wine associated with the grape varieties used to make the wine.

Ascorbic acid

A natural component found in wine that is added to prevent oxidation occurring.

Asti Spumante

Italian sparkling wine

Astringent

Tannins in wine produce astringency. Tannins are produced from skins and seeds of grapes and oak. The best way of detecting astringency is the involuntary "puckering" of the mouth as these tannins hit your taste buds.

Austere

Indicates a wine that is dry, hard, and acidic, lacking in depth and roundness. Found in young, immature wines, wines that are described as austere are not pleasant to the palate but may soften with age.

Balance

The assessment that a wine being tasted has its flavour components - sweetness, acidity, fruit, tannins, and alcohol, in harmony. None of the characters dominant.

Barrels

Vessels of wood or stainless steel used for the making or maturation of wine. The type of barrel, size of barrel, where the barrel originated, and the age of the barrel, have an effect on the flavour and clarity of the wine.

Baume

A measuring system for unfermented sugar in grape juice/wine. 1° Baumé = 1% alcohol when wine has fully fermented.

Beerenauslese

A German quality rating for very sweet dessert wine. Individual grapes are literally selected for their sweetness, to produce sweet wine.

Bitterness

Unpleasant characteristic in wine usually detected in the aftertaste. Phenolic substances are the main source of bitterness in wine, and come from wood (oak) and the grape.

Blanc de Blancs

A white wine made from white grapes

Blanc de Noir

White wine made with red and/or black grapes usually pinot noir

Bland

Term to describe a wine that lacks character, though not necessarily having any faults.

Blend

Term used to describe the process of blending two or more wine varieties, wine types, wine lots, or wine vintages to create one balanced and complex wine. Some of Australia's greatest wines, especially reds, are blended wines.

Body

A description of the structure, density, fullness, thickness or weight in your mouth determined by its alcoholic strength and extract. The amount of alcohol and tannin in a particular wine has a direct effect on the body of a wine.' Full-bodied' describes a wine with fullness of flavour in the mouth; conversely, 'light-bodied' means the reverse. The more body that a wine has the less like water it tastes.

Botrytis

A fungus (referred to as noble rot) that attacks grapes and damages the resulting wine. When controlled it causes concentrated sugar in grapes resulting in delightfully sweet wines, of the Sauterne style.

Bottle age

The process of maturing wine in a bottle rather than a storage vat "Will improve with bottle age" means the winemaker thinks it will get better if you cellar it for a few years.

Bottle fermentation

Secondary fermentation that occurs naturally within a bottle of wine. This secondary fermentation process is the method by which true Champagne gets its bubbles (Methode Champenoise).

Bouquet

The smell of the finished wine. Develops after time spent in the bottle from the slow oxidation of alcohol and fruit acids into esters and ethers.

Breathe

Opening a bottle of wine before serving will allow a wine to come into contact with air. This may enhance wine flavour's and allow any "off" odours , for example sulphur, to dissipate. This is necessary for young wines as they are very often taut and closed.

Bright

Perfectly clear wine with no suspended particles. Bright colour is an important guide to the quality of the wine.

Brilliant

Term for the clear and bright appearance of a wine free from particles or cloudiness.

Brix

A measurement for sugar concentration in grape juice/wine. 1° Baumé = 1% alcohol when wine has fully fermented. See also "Baumé".

Brut

Very dry (unsweet) wine specifically in sparkling white wine. Some commercial brut styles have an amount of 'liqueur' added to soften the dryness of the palate. Brut is always drier than an "Extra Dry" bottling

Brut Cremant

A dry sparkling wine that leaves a full, cream-like impression on the palate.

Brut de Brut

A winemaking term to describe sparkling wine that is fermented to absolute dryness containing no residual sugar.

Bulk fermentation

A method of creating sparkling wines through secondary fermentation in stainless steel tanks rather than in individual bottles as 'methode champenoise' involves. The wine is then bottled under pressure. It is less expensive than 'methode champenoise' and produces quality consistent wine.

Canopy

The parts of a grapevine that are above ground, particularly the shoots, leaves, and fruit.

Canopy management

Viticultural techniques employed to optimize the quantity and quality of grapes. Techniques such as vine shaping, interception of sunlight, disease control and soil quality.

Carbon dioxide

A colourless, odourless, incombustible gas, carbon dioxide (CO2), produced during the fermenting process of wine which causes the bubbles in sparkling wines

Carbonic Maceration

The fermentation of uncrushed, whole bunches of grapes in an enclosed tank filled with a layer of carbon dioxide. As the weight of the grapes on top crush the grapes on the bottom, the juice is removed and the rest of the fermentation proceeds as per usual. As a result, there is a split between carbonic maceration and normal fermentation. Carbonic maceration produces light, red wines with low tannins, intense colour, and fresh, fruity flavour's and aromas (e.g. Beaujolais). The wines lack the structure for long-term aging.

Cellar or Cave

A place for the storage of wine

Cellarmaster

Person in charge of the collection and storage of wine.

Capitalisation

An illegal practice in Australia, capitalisation is the process of adding sugar to wine during fermentation to compensate for under ripe grapes and to raise the final alcohol level.

Chewy

Describes a full-bodied, unusually thick, heavy, highly tannic wine. A positive quality in many red wines.

Clarification

Clarification produces a crystal clear wine through fining, filtration and refrigeration.

Clone

A grape variety which has been replicated by cutting or grafting, because of specific positive attributes such as flavour, high productivity, disease resistance, and/or better adaptability to environmental conditions.

Closed

A description for young (typically red) wines that have little of smell. Flavour and aromas are concealed temporarily. It is believed that further aging and exposure to air will bring out the hidden character. Same meaning as "Dumb" or "Closed-in".

Colour

The depth of colour of a wine is an important indicator of quality and condition. A good wine should be clear. The more subtle a wine's colour, the more delicate the flavour and body will be. White wines become darker with age, often a hint of amber; while red wines begin to fade and often assume a tawny, brick-red shade.

Complexity

A complex wine is one with multiple layers and nuances of bouquet and flavour. Highly characteristic of fine wine.

Corked

A wine whose quality has been contaminated with a penicillin infection inside the cork or by chemicals used in the processing of the cork. The infection causes the wine to be unpleasantly musty, corky, and mouldy. About 3% of wines worldwide are affected.

Crisp

A complimentary term used to describe a fresh, brisk, young white wine, balanced with refreshing acidity.

Crust

Deposit adhering to the inside surface of bottles of red wine and port. Consists mainly of pigment and tartrate crystals, it is harmless and can be removed by decanting or straining.

Cuvé

French word for "vat".

Cuvée

French refer to a wine as Cuvée if it is a specific blend, typically derived from different varietals/vintages. These wines are thought of as high quality and are often, a sparkling wine. (3) Refers to the first crushing of the grapes during wine production.

Decant

Transfer of wine from the bottle into another container, usually a glass decanter. Decanting exposes wine to air so it can breathe and allow you to leave any suspended particles in the bottle.

Delicate

Describes wine that is mild, light in fragrance, flavour, and body but is still attractive. Desirable in Riesling, Semillon or pinot noir.

Deposit

Sediment that is found in the bottom of the bottle

Depth

Characteristic of a premium wine that demonstrates an excellent concentration of aromas and flavour's.

Downy mildew

A fungal disease, also known as "peronospera" that attacks multiple parts of the vine, including the flowers and the fruit. Associated with humidity and a lack of air circulation, "Downy mildew" produces a white fuzzy growth on the underside of the leaves and can be controlled by applying copper sulphate sprays or various forms of sulphur.

Dry

Wines with little or no sugar. All the sugar has been converted to alcohol during fermentation. When used in wine tasting terms, it describes the absence of residual sugar (sweetness) in a wine that leads to a 'dry' finish.

Dumb

A wine temporarily lacking nose or flavour on the palate. It is believed further aging and exposure to air will bring out the hidden characters.

Earthy

Term meaning that the wine has the taste or odour of soil. Not unpleasant in moderation, too much can make a wine coarse.

Elegance

A complimentary term for a wine with distinguished quality; it is balanced, graceful, and refined

Fat

Positive description of a fleshy wine. Although "fat" wines typically lack elegance, "fat" wine is highly valued by connoisseurs of sweet dessert wines.

Fermentation

Process of converting grape sugar into alcohol by yeast

Filtration

The use of various equipment to remove impurities, solids and other matter in wine.

Fining

Way of clarifying young wine before it is bottled. Agents, such as activated carbon, activated charcoal, bentonite, casein, egg whites, gelatine, are added to wine, and capture suspended particles by absorption or coagulation, causing them to settle to the bottom of the container. Once the particles sink, the wine can be racked or filtered to separate it from this sediment.

Finish

The end taste that remains in your mouth after wine has been spat out, or swallowed. Also known as the "aftertaste", the "finish" is part of a wine's evaluation. A distinctive, lingering or long finish is the ideal. A wine with a weak or non-existent finish is considered wanting.

Firm

Refers to a taste sensation caused by tannins, usually noticeable at the back of the mouth.

Flabby

Means the wine has unpleasant voluptuous flavour's on the back of the palate. Lacks acidity and/or structure. High in glycerine character; soft and broad.

Flavour

The taste of wine.

Flinty

Term applied to dry, austere, white wines. The "flint" is a result of grapes grown in mineral soils, such as limestone.

Flor

A yeast which grows on the surface of a wine and giving it a Ânutty" character, used in the production of sherry.

Flowery

An attractive scent reminiscent of flowers, such as violets, citrus blossoms, or roses. This impression can also be sensed on the palate. Floral and fragrant characteristics are likely to be found in white wines like Riesling and Gewürztraminer.

Fortified

A wine that has been blended with brandy or other spirits. This increases the amount of alcohol and preserves the wine. Fortified wines include vermouths, ports, sherries, muscats, and tokays.

Free run

The juice released from the grape berries when they are first crushed at the winery, before preserving. Free-run juice is of a higher quality than pressed juice as it contains less tannin from skin, stalk or seed material. Used for making the best whites.

Glycerol

A by-product of fermentation, responsible for the sweet taste experienced on the tongue tip, which brings a sense of fullness to the wine.

Grafting

The technique of securing a genetically compatible section of one wine grape variety into another.

Hard

A wine that has more tannin or acid than fruit flavour. Typically a young wine which has not fully matured so excessive tannins overpower and mask the underlying flavour's and qualities that may be present.

Heavy

A wine with too much alcohol and too little acidity for the fruit and sugar levels.

Herbaceous

Term for wines that taste and smell of fresh grass, hay, and/or herbs such as basil, oregano, and rosemary.

Hermitage

A grape varietal used in the production of light red wines, Shiraz the most well known

Hollow

Varieties of wine with too much alcohol and not enough fruit that are lacking in taste sensation between the attack and finish of the wine.

Hybrid

A grape variety resulting from cross breeding of different species or geneses.

Inert gas

A gas that does not react when in contact with juice or wine. Carbon Dioxide or Nitrogen is used to fill remaining space in a vessel and/or wine bottle to avoid oxidation.

Inky

An offensive metallic flavour usually caused by tannins coming in contact with iron. Inky also indicates the deep colour of some red wines.

Lactic acid

An acid character produced from Malolactic fermentation evident on the palate of some wines.

Lees

Deposits in the cask or bottle, comprised of grape skins, pulp, and yeast that accumulate during fermentation. In most cases this sediment is separated from the wine through racking. At times, particularly in neutral white wines, the lees are stirred with the wine or the wine is exposed to the lees for longer periods to generate flavour and stabilize the wine.

Lean

A thin wine lacking in fruit but not acid.

Legs

Refers to the viscous columns of wine that stream down the inside surface of a glass after swirling. Legs generally indicate a wine that is rich, full-bodied and high in alcohol content.

Liqueur d' expedition

The sweetening agent added to sparkling wine bottles, replacing wine lost by expelling the plug of yeast from the bottle. The final stylet will range from a dry "brut" to a sweet sparkling wine.

Luscious

A term applied to sweet wines with rich, soft, velvety, sweet and fruity flavour's.

Malic acid

An acid in wine which adds a hard or sharp taste to wine. High concentrations of malic acid are undesirable. It is reduced through intentional malolactic fermentation.

Malolactic fermentation

A secondary fermentation occurring in the barrel, where bacteria converts malic acid into lactic acid and carbon dioxide (alcohol is not produced).. Wines that undergo this process become softer and smoother. The process adds complexity to Chardonnay and smoothness to reds such as Cabernet Sauvignon and Merlot.

Maturity

Aged wine with a mellow flavour/colour and ready to be consumed.

Meaty

"Meaty" wine is full-bodied, firm in structure, and considered "chewable".

Medals

Awards from Australian wine shows for well-made wines. The capital-city wine shows are the most reliable indicators of quality. Gold medals are awarded to wines attaining 18.5 points or more out of twenty points; silver medals, 17.0 to 18.4; and bronze, 1

Méthode Champenoise

The authentic French method for making sparkling wines after secondary fermentation in the bottle. This process is the method by which true Champagne gets its bubbles.

Must

Grape juice, skins and seeds after the initial crushing process that will be fermented into wine.

Noble Rot

"BOTRYTIS CINEREA", a fungus which attacks grapes and affects the resulting wine. When controlled "Botrytis Cinerea" causes the grape to shrivel, concentrate and intensify both sugar and flavour, producing delicious sweet wines

Oak

The flavour/aroma of wine, particularly red wine, enhanced from contact with oak storage barrels. Oak is slightly porous, and wines fermented and/or stored in oak barrels (from the wood genus quercus) acquire flavour's and tannins from the wood.

Oenology

The science or study of wine and winemaking.

Oxidation

Process by which the presence of oxygen causes wine to decompose. Oxidised wines take on a dry, slightly bitter characteristic, and tend to turn a brownish colour, tasting more like a beverage with vinegar overtones the longer it is kept stored. Oxidation is usually the result of a failed bottle closure, shoddy winemaking or poor storage conditions.

Perfumed

Typically a white wine term, a perfumed wine has a delightful bouquet, usually of a slightly musky sort

Peppery

A term reserved solely for young spicy red wine, "Peppery" wine has a sharp peppery/cinnamon/anise character on the nose and palate.

pH

A measure of the concentration of acidity. pH ranges from 1 to 14. A pH greater than 7 represents alkalinity, 7 denotes neutrality, and less than 7 indicates acidity. The lower the number, the higher the acidity. Wines are generally between pH 3 - 4.

Phenolics

A group of compounds found in the skins and seeds of the grape. These compounds are present in wine in small amounts, and include anthocyans, tannins and various flavour components. Red wines contain more phenolics because of the extended contact with skins, seeds and, have longer oak barrel ageing. Evidence suggests that red wine offers greater protection against heart disease than white wine due to higher concentration of phenolics.

Phylloxera

A vine disease caused by a pest attacking the roots of the vine, leaving it without any means of taking up the water or nutrients needed to survive. All major grape growing regions in the world have been infected with Phylloxera. The only known answer to it is to replant grapevines on resistant rootstocks.

Powdery mildew

A fungal disease that attacks multiple parts of the vine, including the fruit, leaves, and shoots. Powdery mildew can negatively affect the smell, taste and colour of wines made from infected grapes. Growers control mildew by applying copper sulphate sprays or various forms of sulphur.

Pressing

The process of pressing more juice out of grape skins after the initial free run juice is pumped away. This is higher in tannins and acids, but can be used to give lesser wines more flavour.

Proof

A term used to indicate the amount of alcohol in liquor. The poof is exactly twice the amount of the percentage of alcohol contained in the liquor. "90 proof" would contain 45 percent alcohol.

Pruning

"Pruning" refers to the cutting back of the grape vine during the dormant season. The practice of pruning determines the yield, the strength of the vines, the quality of the grapes, and makes it easier to harvest the grapes. Generally, low-yielding vines tend to produce high-quality grapes, and subsequently more concentrated wine.

Pulp

"Pulp" is the flesh of the grape, and contains water, sugar, and acid that results in grape juice. The pulp is always dull gray, regardless of the skin colour of the grape. It is in the skin of the grape where, in the case of red wines, tannin and the colouring agents are found.

Racking

Transferring wine from one cask to another. This process of siphoning off the clear juice from the sediment helps to avoid reduction from exposure to oxygen. Heavy red wines may be racked 3 or four times. Lighter reds and whites may be racked only once or twice.

Remuage

The practice of turning and inverting bottles of sparkling wine until yeast lees has accumulated to the neck of the bottle fand is then removed.

Residual sugar

The measure of unfermented grape sugar that contributes to the sweetness of wine after the fermentation process is complete. This sugar is measured in grams per litre (g/l) or by percent. Sugar level less than, or equal to, 2 g/l or 2% is more or less impalpable. Sugar level greater than or equal to 25 g/l or 2.5% residual sugar is distinguishably sweet, although acidity can counterbalance some of the sweetness.

Round

Describes a smooth, balanced wine with developed flavour, without other characters in excess.

Scion

A grape varietal grafted to a rootstock

Sharp

Acid taste on the palate because acid is out of balance or too strong. Not totally unpleasant, can also be described has having a crisp or hard quality.

Skin

The essential part of red wine making as it contains the pigments, flavonoids, and tannins. Different grape varieties have different skin characteristics. Some are thick with a fair amount of tannin such as Cabernet Sauvignon, which yields dark, tannic wines. Others, such as Nebbiolo have thin skins and even more tannin, yielding lighter coloured wines that are heavy in their youth. Others still, such as Pinot Noir, have thin skins and low tannins, making for crisp, fruity wines that are more approachable when young.

Skin contact

The step between crushing and fermentation of continually and deliberately bringing the juice in contact with the grape skins to extract as many flavour components as possible.

Short

Wine that does not linger on the palate after consuming

Soft

No harsh sensation on the palate the result of the wine's lower acidity and/or tannin levels. A wine well-balanced, fruity, mellow and pleasant.

Solera system

A system of producing of fortified wines by rotating wine through casks. The solera system is based on the maturity levels of several wines, ranging in tiers from the oldest to the most recently produced. It consists of drawing off one quarter to one third of the oldest wine for bottling. The wine that was drawn off is replaced with wine from the next oldest tier, which is replaced with a younger wine from the next level, and so on up through the levels of the solera.

Sommelier

A person who is typically employed in a restaurant, capable of providing in-depth knowledge to staff and customers regarding different types of wine, their use, pairing with food, and general background information. A well trained Semmelier will add to the dining experience, and be charged with maintaining the wine cellar, preparing the wine list, and serving the wine.

Sorbic acid

Sorbic acid added to the finished wine to inhibit yeasts and moulds to prevent spoilage while the wine is maturing. It often produces an unpleasant and undesirable odour.

Stabilisation

A series of procedures to prevent wine from deteriorating or developing a fault in the bottle. 'Heat stabilisation' ensures a wine does not develop a haziness or cloudiness when stored at warm temperatures. It's usually accomplished by fining with an agent such as bentonite just prior to bottling. Fining collects the minute particles that cause cloudiness and settles them to the bottom of the storage vessel. The wine is then racked to separate the clear wine from the sediment. 'Cold stabilisation' is the method of removing tartrates by storing wine at a very low temperature for up to three weeks. The flavourless tartrates, which are removed for aesthetic purposes, fall to the bottom at such cool temperatures, leaving the wine clear.

Stelvin

The Stelvin capsule, an alternative to cork, is made up of a screw cap, a long printable skirt and a liner specifically designed for contact with wine. Stelvin is neutral for taste and aroma so doesn't contaminate the wine

Sulphur dioxide (SO2)

A colourless, water-soluble, non-flammable gas used to preserve, remove impurities, and reduce oxidation in wine.

Sweet

Term that applies to the presence of residual sugar and/or glycerine in a wine. Certain components, such as oakiness, contribute a sweet vanilla essence, or intense fruitiness, and can give wine a seemingly sweet smell. Wine tasters may use the term "sweet" for both flavour and bouquet.

Tannin

A vital ingredient and preservative in wines, especially red wines. Found in the seed, skins, and stems of grapes, they are important in the production of good red wines because they provide flavour, structure and texture and, because of their antioxidant traits, contribute to long and graceful ageing. Tannins when the wine is young give that bitter, puckering taste on the palate, and are detectable by a dry, sensation in the mouth and back of the throat. A balanced wine will have soft tannins and give a full-mouth feel.

Tart

Taste of acidity

Tartrates

Harmless crystals that form in bottles of red and white wines from tartric acid naturally present in wine.

Terroir

A term for 'soil', terroir refers to the set of geographic factors, such as soil composition, altitude, topography, position relative to the sun, sunlight hours and water drainage, that combine to create a unique taste and wine quality representative of a particular location.

Thin

A winetasting term for wine that is lacking in taste, body, and depth

Toasty

The appealing smell of toasted bread, which is typically associated with dry white wines. This characteristic is the result of the wine being stored in oak barrels that have charred (or toasted) interiors.

Triage

The process of sorting grapes, for health and quality.

Ullage

The space between the top of the wine and the bottom of the container. The space is minimized to reduce oxidation. If excessive, the wine is "ullaged".

Varietal

Wine made from a single grape variety. The flavour and characteristics of the wine are strongly influenced by the particular grape used.

Vegetal

Wines with undertones of earth and yeast (refer to "grassy"), reminiscent of fresh or cooked vegetables. If the characteristic is too pronounced, it can be considered unpleasant and not a desirable trait.

Velvety

Wines that have rich flavour and a smooth, soft texture. Usually has lots of glycerine and not much tannin.

Vertical Tasting

Tasting one wine of different years. The purpose of "vertical tasting" is identifying traits that are present in the same wine year after year.

Vigneron

Vine grower

Vigour

The growth rate of a particular vine.

Vigorous

Wines that are full-bodied, lively, and youthful. Sometimes a bad thing.

Vin

French word for "Wine".

Vinegar

Wine spoiled by wine bacteria - deliberately or otherwise, easily detected by a sharp, unpleasant sensation on the nose or palate Unfit for consumption and a major winemaking fault.

Vinosity

Wine-tasting term pertaining to the alcoholic strength of a wine and its grape character.

Vintage

The year of the actual grape harvest and the wine made from those grapes. In Australia, wine must contain at least 85% of grapes from the year stated in order to carry a vintage date on the label.

Vintner

Winemaker, wine producer or winery proprietor

Viscous

The botanical name for the vine. Vitis vinifera, the grape-bearing vine, is responsible for most of the world's quality wines.

Volatile

A wine spoiled by the presence of acetic acid, a powerful, harsh attack on the palate. In excess it gives wine a slightly sour, vinegary edge

Wine

An alcoholic beverage made from the fermented juice of grapes.

Woody

Strong bouquet of wood (oak) in wine, that has been aged too long in a wooden container and has absorbed numerous and undesirable wood flavours.

Yeast

Single cell organisms responsible for conversion of sugar into alcohol, a process necessary for the fermentation of grape juice into wine.

Yield

The amount of grapes picked (or wines made) from a given area.

Wine Varieties

In order that we can appreciate different wines it is essential to understand the characteristics that different grape varieties offer, and how these different characteristics are expressed in wine.

Even when wine varieties are grown in different regions of the world and vinified using different techniques a varietal wine always displays certain qualities which are inherent in the grapes personality.

Arneis

An ancient variety originally grown near Alba in Piedmonte (northwest Italy), recently saved from extinction by a few notably Barolo (Nebbiolo) producers. Arneis is sometimes referred to as Barolo Bianco although never labeled as such. Arneis is difficult to grow, "Arneis" in the regional dialect means "little rascal." It is often used as a blender to soften tannins in the red wines of the area, much as the French use Viognier in the Northern, delicate aromas and flavors of pears, with a hint of almonds. The grape seems to possess more aromatics in Australia than in Italy, yielding a rounder wine with a more lingering finish. Arneis is best consumed within a year or two of the vintage. Arneis likes Warm-to-hot days with cool, fog-influenced nights can help this variety retain acidity and delicate, sometimes fleeting, fruit aromas and flavors.

Barbera

Most successful in Italy's Piedmont region where it makes such wine as Barbera D'Asti. Its wines are characterized by a high level of acidity - meaning brightness and crispness, deep ruby color and full body with low tannin levels. There are number of plantings of this variety in Australia, in the King Valley, Mudgee and McLaren Vale. It main attribute as blending wine is its ability to maintain natural high acidity even in hot climates.

Cabernet Franc

A popular variety as both a stand alone varietal and a blending grape, it is primarily used for blending in Bordeaux

Cabernet Sauvignon

The undisputed King of red wines, Cabernet is a remarkably steady and consistent performer throughout Australia. Best suited Margaret River, Coonawarra, and McLaren Vale. The grape has been used in Bordeaux in France since the 18th century, always blending it with Cabernet Franc, Merlot and sometimes a little Petit Verdot. The blending process in Bordeaux is to ensure that different grape varieties ripen at different intervals and to also give a wine color, tannin or backbone.

At its best unblended Cabernet Sauvignon can produce wines of great intensity and depth of flavor. Classic flavors are currant, plum, black cherry, and spice. Cabernet Sauvignon has an affinity for oak and usually spends 15-30 months in new or used French or American oak.

Chardonnay

As Cabernet Sauvignon is King of reds, Chardonnay is King of white wines, for it makes consistently excellent rich and complex white wines. It is also extremely successful at being very versatile. Chardonnay was released in Australia in the 1960's. It remains the largest selling white variety despite the onslaught from Sauvignon Blanc.

Well made Chardonnay offers bold, ripe rich and intense fruit flavors of apples, fig, melon, pear, peach and pineapple, lemon and grapefruit. Wine makers build more complexity into this easy to manipulate wine using common vinification techniques: Barrel fermentation, malolactic and "sur lie" aging. No other white table wine benefits as much from oak aging or barrel fermentation as Chardonnay. Chardonnay grapes have a fairly neutral flavor and because they are usually crushed or pressed and not fermented with their skins the red wines are, whatever flavors emerge from the grape are extracted almost instantly from after crushing. Chardonnay is also a fairly prolific producer and therefore is a 7q cash cow" for producers in every country it is grown.

Gewurtztraminer

This variety can yield magnificent wines, as is best demonstrated in Alsace and starting to be seen from New Zealand in particular from Marlborough. It is temperamental grape to grow and vinify, as its potent spiciness can be overbearing when unchecked. At its best it produces a floral and refreshing wine with crispy acidity that pairs well with spicy dishes.

Grenache

Drought and heat resistant, it yields a fruity spicy, medium bodied wine with supple tannins. It is the second most widely grape planted in the world. It is important in Southern Rhone, Tavel, and Lirac and also in Spain. In Australia a number of Barossa producers are producing some interesting wines from the variety. It is interesting on its own as a variety as well as being a good blender in particular with Shiraz and Mataro (Mourvedre).

Merlot

Merlot is the red wine success of 1990's. Though its popularity has waned in the 21st century a variety it dominates Bordeaux, except for the Medoc and Graves, though it is mainly used for blending it can stand alone, and formidable examples of this are in Pomerol and St Emilion, culminating with Chateau Petrus.

The variety has emerged as prolific and very successful blender. In particular with Cabernet, good examples of this have emerged out of Margaret River and Great Southern region in Western Australia, and also notably out of Yarra Valley in Victoria.

It is however a difficult grape to grow as it sets and ripens unevenly, though this will vary from region to region.

Mourvedre

As long as the weather is warm, Mourvedre likes a wide variety of soils. It is popular across the South of France and in Australia is found mainly in South Australia in particular Barossa, and McLaren Vale. Spain it is grown in Valencia.

The wine can be pleasing with medium weight and spicy cherry and berry flavours and moderate tannins.

It is in Australia often blended with Grenache and Shiraz producing a GSM wine - Grenache Shiraz Mourvedre.

Nebbiolo

The great grape of Northern Italy excels in Barolo and Barbaresco in Italy. Australia is starting to produce respectable Nebbiolo, but these are few and far between. Pizzini a producer in the King Valley is probably currently at the forefront of Nebbiolo production in Australia, though South Australia is also starting to see some interesting examples of the grape variety. It can also produce a lovely dry Rose style which is slowly gaining some momentum with some South Australian producers.

Pinot Blanc

Often referred to as the poor mans Chardonnay, because it can have similar flavor and texture profiles, Pinot Blanc is used in Champagne, Burgundy, Alsace, Germany, Italy and California and to a small degree in New Zealand. When made well it is intense, concentrated and complex, with ripe pear, spice and citrus and honey notes.

Pinot Gris / Pinot Grigio

Both are the same variety but when produced in different climatic conditions and regions can be very different in style. In Italy Pinot Grigio is found, and the style is dry and linear, the wines offer fresh acidity. In Alsace the wines are more aromatic in style and it is referred to as Pinot Gris. Therefore two distinct styles have emerged. One more linear and dry while the other more aromatic and softer and perfumed. In Australia both styles are made, and the jury is out as to which is preferred and best suited to the differing "terroirs" of Australia. New Zealand also grows the variety successfully providing an aromatic and perfumed style. The variety is slowly becoming a consumer favorite, and demand far out ways supply at the moment.

Pinot Noir

Pinot Noir, the great grape from Burgundy is a one of the great classic varieties. It is also renowned for being a little touchy. The best examples offer the classic black cherry, spice, raspberry and current flavours. Aromas that can resemble wilted roses, if you happen to have smelt them. Other core aromas are also earth, tar, and cola notes. The variety often gets described as down right funky with pungent barnyard aromas. To grow it is the most fickle all grape varieties to grow.

Emphasis probably is on cooler climatic regions with a rigorous clonal selection process. As time goes on this is definitely proving dividends in key Pinot Regions in Australia regions such as Mornington Peninsula and Yarra Valley, Adelaide Hills, Tasmania and Geelong. An emerging region for Pinot is Southern Highlands in NSW.

Pinot Noir is the classic grape variety of Burgundy and also of Champagne and contributes in Australia to a wide variety of regional sparkling wines. There is no doubt that Australia has the capability of producing world class Pinot Noir.

Riesling

Rieslings are distinguished for their floral perfume, but after that they vary widely. In Germany's Mosel - Saar - Ruwer area the wines are delicate and subtle, with very low alcohol, while in Pfalz region North East of the Mosel Saar Ruwer region they become spicy exuberant and full bodied. In Alsace the result is bone dry. In Australia the wines are fuller in flavour with strong aromatic characteristics, however they can also be linear and flinty and with lime and lemon characteristics, that age beautifully showing unusual kerosene characteristics.

Riesling is also one of the grape varieties that is susceptible to Botrytis cinerea, it also produces luscious late harvest dessert wines and Australia and New Zealand can make world class examples of this style.

Sangiovese

This variety is best known for providing the backbone for many superb Italian red wines from Chianti and Brunello and di Montalcino, as well as the so called super Tuscan blends.

Sangiovese is distinctive for its supple texture and to medium to full bodied spice, raspberry, cherry, and anise flavours. When blended with Merlot, Shiraz or Cabernet the resulting wine gives a smoother texture and lightens up the tannins.

In Australia the variety has been around for some 30 years, but is only just starting to get a profile, thanks to some notable King Valley producers and McLaren Vale producers. The Australian version tends to be a more fruit driven as result of the climate. There has been some significant cloning experimentation over the last ten years and this is now starting to show dividends with some true to variety styles of this wine variety emerging in Australia.

Sauvignon Blanc

A variety with a notable aroma that is grassy and musky, the pure varietal is found mainly in the Loire valley, at Sancerre and Pouilly Fume, as a blend the grape variety is all over Bordeaux in Graves. New Zealand has had an enormous success with the variety producing a perfumed fruity style. In the USA they produce Sauvignon Blanc under the name Fume Blanc, and it is often oaked which tames its overt pungent grassy and herbaceous flavors, however too much oak can overwhelm some of the varietal characteristics that make the wine popular such as its freshness, crispness and fruit content.

In Australia the variety grows well in Adelaide Hills and Cooler climates such Great Southern and Margaret River. It blends very well with Semillon. The wine does not age consistently and is best drunk young. Accountants love the variety as return on capital employed can be maximized with early release only a few months after harvest.

Finally it can also provide an interesting late harvest style as well, yielding amazingly complex and richly flavored wines.

Semillon

Along with Chardonnay this grape variety can on its own or as a blend age magnificently, this after all the foundation of Sauterne and most of the great dry whites found in Graves, Pessac - Leognan; these are rich, honeyed wines.

Semillon is also very susceptible to Botrytis cinerea, and excellent examples of this are found in Hunter Valley in Australia. In the USA the variety has varied success, but plantings are diminishing. In Australia the wine blends well with Sauvignon Blanc, it adds body texture and flavor. It is also used in small amounts in New Zealand Sauvignon Blanc to temper extreme herbaceous characteristics that sometimes prevail.

Shiraz / Syrah

The epitome of this variety is that it has the most wonderful ageing capabilities as is demonstrated in France from wines such as Hermitage and Cote Rotie and In Australia from producers across the Barossa and McLaren Vale.

The variety has distinctive characteristics of pepper, spice and black cherry, tar, leather and roasted nut flavors. In France it finds its way into Chateauneuf du Pape and Languedoc - Roussillon. In Australia it would have to be the best suited red to a variety of regions stretching from Great Southern, South Australia and through the Grampians and on down to the Mornington Peninsula and even the very warm climatic conditions of Hunter Valley.

Tempranillo

Tempranillo is a versatile grape from Spain. Mainly grown in the north of Spain in the Rioja and Ribero del Duero regions, it produces ruby red wines of varying depths, depending on the region in which it is grown. They can be consumed young, or aged in oak for a number of years, which usually reflects in the price. Aromas of tobacco, leather and vanilla on the nose, with herbaceous dark berries and plum on the palate, these wines can more often than not be consumed without decanting.

In Australia, Tempranillo can be found growing in many regions such as Mclaren Vale, Margaret River, Clare Valley and Beechworth with outstanding results.

Viognier

Viognier is a relatively rare white grape variety from Frances Rhone Valley, it is also one of the most difficult grape varieties to grow. It polarizes people because of its intense floral spicy characteristics, consumer either love it or hate it.

In Australia it had its moment but has also seen its day due to the intensity of its flavor profile. It is still found and is also blended with Shiraz in small amounts which provides and interesting outcome of opening up the Shiraz and delivering elevated perfumed aromas tastes.

Zinfandel

Its origins are believed to have come from Southern Italy as a cousin of Primitivo.

In California it is the most widely planted red grape variety, and much of it is vinified into white Zinfandel, a blush colored, slightly sweet wine.

In Australia the grape variety is sparsely planted, and produces wines of very high alcohol which goes against the current trend of industry. However when done well the variety offers zesty spicy pepper, raspberry, cherry and plum flavors with potentially added tar, earth and leather notes. They are generally big wines and not conducive to being drunk on their own or even with modern food dishes.