The wine-producing vine, as we know it, or 'vitis vinifera' to give it its botanical family name, will produce and ripen fruit throughout the mainly temperate regions of the world. Broadly speaking this area lies between 30° and 50° North and 30° and 50° South of the equator. Outside these latitudes it is either too cool - grapes will not ripen fully, or too hot - grapes ripen too early with low acidity and high alcohol.

In more marginal regions where heat is great, altitude and ocean influences can have a cooling effect and likewise in some of the cooler regions, south facing slopes and proximity to water can maximise the vine's exposure to the sun. These factors are known as microclimates and can greatly influence the location of a vineyard site and the choice of variety planted.

As a general rule, grapes need a minimum of 1500 hours of sunshine to ripen fully, red more so than white, which is why you will see more white grapes planted in cooler regions such as Germany and New Zealand.

The trend towards selling varietal wines continues unabated with many countries now labelling at least some of their wines as 'Merlot', 'Chardonnay', 'Riesling' etc. Many top quality wines however, are not permitted to use varietal names because of the 'cépage' (grape mix) required by law. Red Bordeaux wines, for example, are a blend of often four different grapes including, but not exclusively, Cabernet Sauvignon and Merlot. Other equally fine wines such as red and white Burgundy are made from single grape varieties but choose, for marketing and historical reasons, to use their regional appellations.

Many people have enjoyed an excellent Barolo or a Chianti but have never heard of Nebbiolo or Sangiovese. Others may enjoy a nice bottle of Chablis and not realise that it is 100 per cent Chardonnay. Our varietal index is designed to tell you a little about the most popular grape varieties and to lead you to wines that include, even in part, those grapes. We hope you find this format useful.

Airen
The most widely grown white grape in Spain, where it accounts for over 30 per cent of Spanish wine production primarily in the central 'La Mancha' region. Used not only for producing varietal whites but also as a blending grape for the more beefy reds of the Valdepenas region.

Aligoté
The second white grape of Burgundy and very much the 'poor relation' of Chardonnay. Originally used as a blending wine with Chardonnay, it is now producing some interesting varietal wines thanks to stainless steel fermentation and modern vinification methods. Somewhat tart and acidic, it is considered the ideal base wine for the French aperitif, Kir.

Baga
Widely planted red grape of Portugal notably in the Bairrada region. It gives dense colour and extract, is thick skinned and prolific. Not noted for fine wine production.

Barbera
Italy's most common red grape originally from the Piedmont region of the NorthWest but now grown throughout the South. Has grown in popularity outside Italy notably in California and Argentina. Vigorous, high yielding grape that grows well in poor soils. Produces wines of good extract and colour without the harsh tannins of its neighbour, Nebbiolo.

Cabernet Franc
One of the principal red grapes of Bordeaux, particularly St-Emilion, and also the dominant red varietal of the Loire Valley. Generally more stalky and greener than its noble partner Cabernet Sauvignon, it performs well in cooler regions, is resistant to disease and survives well in heavier clay soils. It provides a useful 'insurance policy' for the Bordelaise vignerons in cooler vintages. It is the primary varietal in the top Premier Grand Cru Classé, St-Emilion - 'Château Cheval Blanc. Now planted throughout Italy and in Chile as well as Australia's Clare Valley.

Cabernet Sauvignon
The classic grape of Bordeaux and the dominant variety in all the top growths of the Medoc. A most fashionable varietal, sought the world over and synonymous with rich blackcurrant concentration, cassis and cedarwood. It is a small grape, giving very deep colour and extract, quite resistant to disease and capable of producing wines of great longevity, elegance and structure. It is grown throughout the winemaking world as both a single varietal and a blending grape, where it imparts a classic quality to many local indigenous varieties. It has been particularly successful in Australia, California and South America where the long, warm ripening season and diverse soils realise the grape's true potentials. It has a natural affinity with oak, which imparts the wonderful cedar and 'cigar box' attributes for which the grape is famous.

Carignan
Most popular red grape variety grown in the Languedoc-Roussillon* region of France. Used as a blend, where it can account for as much as 60% of the cépage, it is late ripening, resistant to spring frosts, tolerant of heat and gives high tannin, extract and colour. Now popular in California and South America as well as Northern Spain, where it is known as 'Cariñena'.

Chardonnay
The classic white varietal of Burgundy and perhaps the best known and loved white varietal in the world. It is vigorous, easy to grow but susceptible to spring frosts as witnessed regularly by the vigernons of Chablis. It grows well in cooler climates but can lose acidity if picked late, especially in warmer regions such as Australia and California. Its typical varietal characteristics are honeyed, tropical fruit flavours with toasty, buttery nuances. It ages well and is totally at home with oak, which imparts those delicious vanilla and butterscotch tones so beloved of Burgundy drinkers. Its diversity of style can perhaps account for some of its worldwide appeal.

Chenin Blanc
Classic white varietal of France's Loire Valley and now grown throughout the world. Known for its rather unusual 'wet-wool', 'damp straw' aromas, it tends to be more floral than fruity when young and gives high acidity, growing well in marginal climates. It ages well and its susceptibility to 'botrytis'* produces some of the great sweet wines of the Loire, for example Quarts de Chaume and Vouvray. It is grown widely in South Africa where it is known as 'Steen'.

Cinsaut
Sometimes spelt Cinsault, this red variety is a popular constituent of the wines of Southern France, notably Châteauneuf-du-Pape and the Midi. It is an early ripener, gives intense colour and flavour and can withstand very hot climates. It is one of the blending grapes of the South African 'Pinotage' where it is known as 'Hermitage' after the Northern Rhône region - why? nobody knows, as Cinsaut is neither used nor permitted in this region of France.

Dolcetto
Italian red grape from the Piedmont area of the North West. Produces soft varietal wines for early drinking. Gives lots of up front fruit with soft tannins with a style not unlike the Gamay of Beaujolais.

Gamay
The red grape of Beaujolais. Vinified by a process known as 'macération carbonique'* if produces light, fruit driven wines for early consumption. At home in the granite hills of Beaujolais it is a vigorous producer but susceptible to rot. Sometimes blended with Pinot Noir under the appellation 'Bourgogne Passe-Tout-Grains'. Also grown quite extensively in the Loire Valley notably in Touraine.

Gewurztraminer
Difficult to pronounce, the 'gewurzt' means 'spice' in German, it is also one of the easier varietals to recognise because of its distinct perfumed aroma, likened to rose petals and lychees. Best known in the wines of Alsace where it is designated a 'noble' grape and a permitted variety for the Grand Crus. It produces very aromatic wines with up to 14% alcohol and can be an excellent companion to oriental cuisine.

Grenache
Thought to have originated in Spain, where it is known as Garnacha, this is a hot climate red grape ideally suited to the Languedoc region of France and the Navarra region of Spain. It is primarily a blending grape, thin skinned, so giving lighter colour. It is often used to add subtlety to the more beefy southern reds. Has become very popular in California and Australia where it can be seen as a single varietal.

Lambrusco
Famous for the 'frizzante', semi sweet wines found in 1 litre screw cap bottles, this grape originates near Modena in the Emilia-Romagna region of Central Italy. Much maligned by 'serious' wine drinkers, it produces a fresh, semi sweet, fruit driven wine usually low in alcohol and quite inexpensive. Very popular in the United States.

Malbec
This red grape accounted for the famous 'black wine' of Cahors where it is known as the 'Cot' and the 'Auxerrois', and just to confuse matters further, when grown in St. Emilion, it is known as the 'Pressac'. A small, dark, thick-skinned grape, it gives intense colour, big tannins and lots of structure to the wines and is generally blended with a little Merlot for subtlety. Has become very popular in Argentina where it adapts well to the hot climate.

 Marsanne

White grape of the Northern Rhône and primary constituent of white Crozes-Hermitage and St.Joseph it is also a permitted blend for red Hermitage. It produces wines high in extract and alcohol with pronounced floral and almond characteristics. Often blended with the more refined Roussanne for a touch of elegance. Seen as a varietal in the Victoria region of Australia, notably Chateau Tahbilk.

Merlot
The second 'noble' red grape of Bordeaux and the first in St. Emilion and Pomerol. Responsible for that delicious, plummy, soft style of wine it is an ideal blend with the more austere Cabernet. It is an adaptable grape that ripens early, gives great colour and fruit sweetness, but is susceptible to spring frosts and to rot. It has become extremely popular throughout the world in both its blended and varietal form, especially in Italy, Australia and Chile. Its most hallowed 'claim to fame' is perhaps Pomerol's 'Château Pétrus, one of the world's most expensive and sought after wines.

Muscat
There is no single Muscat grape but rather a family of grapes - over 200 in total - to which the name Muscat is appended. They are generally associated with aromatic, full flavoured wines with distinct floral and musky tones. They can be vinified dry, as in Alsace, sweet as in the Italian 'Moscato' and fortified as in Muscat Beaumes-de-Venise etc. In Spain the variety is known as 'Moscatel', in South Africa 'Muskadel' and many wine lovers have enjoyed the sumptuous delights of the Liqueur 'Brown' Muscats of Australia.

Nebbiolo
The red grape of Barolo and Barbaresco from the Piedmont region of Northwest Italy. Named after the word 'nebbia', or fog in Italian, which rises around the hills of Alba, the famous truffle countryside. It is noted for its high acidity and 'mouth puckering' tannins and its distinct bouquet of black cherries, liquorice and leather. A top Barolo will take years to soften but when mature will evolve the vegetal, gamy characteristics for which this Italian classic is famous. The colour on ageing Nebbiolo wines fades rapidly to form a distinctive brownish rim.

Pinotage
South Africa's famous red wine is in fact a man made strain, created in 1925 by crossing Pinot Noir with Cinsaut (known locally as Hermitage). It had received some bad press for its quality levels but in recent years has produced some stunning wines from the top growers, with huge fruit concentration and ageing potential. Be prepared to pay for the quality but it's worth it.

Pinot Blanc
Known as Pinot Bianco in Italy and Weissburgunder in Germany this white grape produces fresh varietal wines with apple and citrus aromas for early drinking. It performs well in cooler climates with medium to high yields and good sugar levels.

Pinot Gris
Known as Pinot Grigio in Italy and Rulander in Germany it is believed to have mutated from the Pinot Noir. Widely grown throughout Europe but particularly in Alsace and northern Italy it produces relatively full- bodied wines with a slight yeasty aroma. It is highly thought of in Alsace where it is known as Tokay d'Alsace or Tokay Pinot Gris and is permitted for Grand Cru wines. Here it is also used to produce the luscious 'vendange tardive' or late harvested sweet wines.

Pinot Noir
The classic red grape of Burgundy and responsible for some of the world's most expensive and sought after wines. Packed full of juicy strawberry fruits when young, at its top level it matures into a complex masterpiece with vegetal and farmyard tones. It is, however, a poor traveller and difficult to cultivate in hot climates. Purists will argue that its home is Burgundy and that is where it should remain - doubtless producers in Oregon and Carneros will differ. Pinot is however capable of producing very mediocre wine, at worst thin and acidic, and many people buying at the lower Burgundian levels have been disappointed. Good Pinots are available and worth seeking out, the best are sublime but sadly, out of reach for the average pocket.

Riesling
Germany's 'noble' white grape and revered the world over. It produces a diversity of wine styles from sweet to dry, from fresh and youthful to mature and mellow - Riesling has enormous ageing potential and takes on the character of the various regions in which it is planted. It is a grower's dream in view of its versatility and can flourish from the cool slopes of Germany's Saar region to the warm valleys of California. It is responsible for the luscious and rare Beerenauslesen and Trockenbeerenauslen (T.B.A) which retain freshness, high acidity but low alcohol and intense fruit ripeness. A true aristocrat of a grape.

Sangiovese
The red grape of Tuscany and notably, Chianti and Brunello di Montalcino, it is second only to Barbera as Italy's most planted red variety. It is a thin skinned grape that gives medium body but high acidity. Cherry like when young, it develops into a mature wine with black cherry and liquorice aromas. It blends very well with Cabernet Sauvignon as witnessed in the great Tuscan 'Vini da Tavolas' but has not proved too popular outside Italy. Some plantings are found in California, Australia and Argentina but its home is very much in the Tuscan hills.

Sauvignon Blanc
Synonymous with fresh gooseberry and green apple aromas in its varietal form, Sauvignon Blanc is one of the most travelled white grapes in the world. Its home is certainly France where it bends with the 'fatter' Semillon to make white Bordeaux wines from the dry Graves style to the luscious botrytised* Sauternes. In the Loire it is responsible for such famous marques as Sancerre and Pouilly-Fumé where it is found in its purest form. The New World has adopted the grape with great acclaim (and success), notably New Zealand, Argentina and Chile where its crisp fresh acidity and citrus fruit character are to the fore. As a dry wine it is best-drunk young and fresh.

Semillon
A thin skinned grape producing wines of high extract and flavour but soft acidity. In France it combines with Sauvignon Blanc to make the white wines of Bordeaux, most notably the sweet dessert wines of Sauternes and Barsac. Its thin skin leaves it susceptible to the fungus botrytis* the much sought after 'noble rot' in these sweet wine regions. As a varietal it has fared best in Australia, notably the Hunter Valley, where it produces well-rounded wines with lots of tropical fruits and honeyed tones. Here too it is blended with Chardonnay and oak aged to give an added dimension.

Syrah (or Shiraz)
The classic red grape of the northern Rhône where it produces such wines as Hermitage, Côte Rôtie, Crozes Hermitage and St. Joseph to name but a few. It produces intense inky purple coloured wines when young with a distinctly spicy tone. As it matures it turns to deep garnet with evolving earthy, stewed blackberry and damson flavours. It gives huge extract and tannins and is capable of great ageing. As 'Shiraz' in Australia it presents a more approachable nature, more plummy and elegant when young but still retaining that spicy character and intense colour. Often blended in the New World with Cabernet Sauvignon for added complexity. It is best suited to hot climates and granite soils.

Tempranillo
The Tempranillo is to Rioja what Pinot Noir is to Burgundy. By far Spain's most noble indigenous grape it has similar characteristics to the Pinot - strawberries when young, earthy vegetal when mature - and it ages very well. It ripens early ('temprana' is the Spanish for 'early') is thick-skinned and gives good colour and extract but low alcohol and acidity. In Rioja it is blended with the more fiery Garnacha and a little Mazuelo and Graciano. It is grown throughout Spain but very much as a grape for blending as opposed to a straight varietal. Outside Spain the grape is quite prolific in Argentina and to a lesser extent in California.

Viognier
A relatively obscure vine, difficult to grow and cultivate and capable of only tiny yields, Viognier owes its reputation to the fine wines it produces in the northern Rhône, namely Condrieu and Château Grillet. It has a distinct orange blossom and apricot aroma together with a golden yellow colour, huge weight of tropical fruits with a broad weighty structure and quite high in alcohol. It is produced to a lesser extent as a Vin de Pays in the Languedoc and there are also some plantings in California. Its low yields and associated difficulties are unlikely to elevate it to the commercial status. Worth seeking out though!

Zinfandel
Known simply as 'Zin', this is California's most common red wine grape. It produces all styles of wine - red, white and rosé from bone dry to sweet, even a port style from late harvested grapes. For years it was dismissed as a quaffing jug wine not to be taken seriously. Things have changed, however, and we are now seeing some pretty serious offerings coming from the better producers. It is rarely blended and is at its best as a dry red wine with aromas of ripe strawberry fruits and a whiff of spice. It prefers cooler climates, as it can tend to over ripen