Grapes? Grapes you said? “I don’t know what is it”

Some keys to understand what a grape is and its impact on wine

 

 

 

In this article I would like to introduce you to the main aromatic, geographical and physical characteristics of some varieties of grapes. Knowing in the world there are more than 10,000 varieties of vines (which are also not suitable for all wine making) so I made a selection of grape varieties that can be the most commonly encountered. You will find below a large list of fifty varieties sorted by alphabetical order.

Before that presentation, what is a grape ?

The varieties are types of plant vines that are distinguished from each other by

• an ability to adapt to climate
• an ability to adapt to local environment
• the performance of production
• time to mature
• by physical characteristics : size of the bay, the cluster characteristics (shape, density, size), leaf shape (shape, quantity, specifications …), skin thickness, color, performance, pip …
• the acidity
• by aromatic characteristics (ampelography).

There are also several families of vines but above all you must know that the vine belongs to the the family of Vitaceae.

As I said at the beginning of the paragraph there are several families of vines within each subdivision. The one used to produce the wine is ” Vitis “. It is subdivided into several subfamilies : the Vitis labrusca, Vitis vinefera, the Vitis coignetiae … etc. The species most often used for the production of grapes for winemaking come from the vitis vinefera.

How to recognize a type of grape ?

Several solutions while tasting wine, watching the leaf, bunch of grapes and then analyzing them in the laboratory. Climate and soil type on which the vine is present may also be a good indicator though some varieties (merlot , cabernet sauvignon and pinot noir) tend to invade the wine world.

However we must not forget that the terroir (soil, climate, traditions), yields, winemaking and farming will also influence the final taste of the wine.

Let’s go to varieties:

1 . Aligoté

• Color of wine: White
• Other names: griset blanc, giboudot blanc, troyen, carcairone blanc, pistone
• Tasting : Gives the white color light wines with low tannin, acid and fruity (apple, lemon, white peach, grape), acacia, nutty wine to drink young
• Physiology of the cluster: moderately compact clusters. They are relatively small and cylindrical or conical shape.

 

2 . Barbarossa

• Color of wine : Red (also available in White )
• Other names: grec rose, barbaroux, baroque, perle rose, barbarons, barbaraise de Provence
• Tasting : Provides low-acid, light and medium aromatic wines.
• Physiology of the cluster: moderately compact clusters. They are relatively small and cylindrical or conical shape.

 

3 . Barbera

• Color of wine : Red (also available in white)
• Other names: Barbera amaro, barberone, barbera d’asti, barbera nera
• Tasting : Give dark wines, moderately tannic and relatively acidic. They express aromas of sweet red fruit (strawberry, raspberry, cherry), figs, flowers, blackberry and cassis.
• Physiology of the cluster: compact clusters. They are medium to large in size and tapered shape.

 

4 . Cabernet Franc

• Color of wine: Red
• Other names: grosbouchet, bouchy, acheria
• Tasting : Color relatively weak, fine aromas of red fruit (strawberry, raspberry), violets, spices. It just happened that there is vegetable notes. Good aging potential. Less rich in tannin than Cabernet Sauvignon.
• Physiology of the cluster: moderately compact clusters. They are small and cylindrical-conical.

 

5 . Cabernet Sauvignon

• Color of wine: Red
• Other names: petit bouchet, vidure, lafite, sauvignon rouge
• Tasting : Gives very tannic wines, rich in color and often complex. The main flavors are black fruit (cassis, blackberries, cherries, blueberries), green pepper, spices, licorice, truffles. They have a good aging potential.
• Physiology of the cluster: Clusters small to medium, more or less compact and cylindrical- conical winged.

 

6 . Camarèse

• Color of wine: Red
• Other names: Vaccarèse, brun argenté
• Tasting Give tannic wines, often associated with Grenache to give more elegance to the wine. It is characterized by aromas of flowers and pepper.
• Physiology of the cluster: Clusters of medium size, compact and cylindrical.

 

7 . Canaiolo

• Color of wine : Red (also available in White)
• Other names: Caccione nero, canina, cagnina, calabrese, tindilloro, uva merla
• Tasting : Wines fruity and bitter. It also often brings notes of morello cherry. it is always associated with another variety such as Sangiovese or Mammolo. Well done it will bring color, sweetness, depth and complexity to the wine.
• Physiology of the cluster:

 

8 . Carignan

• Color of wine: Red
• Other names: bois dur, bois de fer, mataro, carignane, catalan, babounenc, carinena
• Tasting : Provides enough tannic wines suitable for aging, strong, moderately fruity and colorful. The main flavors are : figs, blackberries, spices, garrigue, red fruit and red berries. As you get older they express hints of prune, leather and toasted notes. This variety is often associated with another variety such as grenache or syrah.
• Physiology of the cluster: clusters are large, compact and cylindrical-conical shape.

 

9 . Carmenère

• Color of wine: Red
• Other names: vidure, cabernelle, carmenelle
• Tasting : Provides rich wines, colorful, tannic and fruity aromas expressing (strawberry, blackberry, plum, raspberry), spicy, liquorice. Young wines often herbaceous notes. They sometimes lack of acidity and may develop a slight bitterness.
• Physiology of the cluster: Clusters are small, compact little / loose and cylindrical- conical shape.

 

10 . Chambourcin

• Color of wine: Red
• Other names: Chambourcin noir, 26-205 Joannès-Seyve
• Tasting Give colored wines rich in alcohol and developing notes of black fruits (especially black cherry, plum) and a slightly grassy side.
• Physiology of the cluster: Clusters are medium to large in size, compact and cylindrical-conical. They are sometimes millerandage (incomplete development of grapes caused by improper fertilization).

 

11 . Chardonnay

• Color of wine: White
• Other names: Auxerrois blanc, Chardonnet
• Tasting : Give wine to the wide range of aromas (fresh fruits, dried fruits, flowers), they generally express hints of pear, peach, citrus (lemon , grapefruit), acacia, dried fruits, lime, tropical fruit, apple and brioche. After a passage in barriques they frequently develop notes of caramel, vanilla, butter, coconut.
• Physiology of the cluster: Clusters are small to medium, compact and cylindrical.

 

12 . Chasselas

• Color of wine: White
• Other names: Chasselas doré, chasselas de fontainebleau, bon blanc, mornain, pinzutella, lausannois
• Tasting : Gives little alcoholic and low-acid wines. They develop aromas of fruit, flowers, ripe lemon, white peach, pear, mint and hawthorn.
• Physiology of the cluster: Clusters are average, more or less compact and winged cylindrical shape.

 

13 . Chenin blanc

• Color of wine: White
• Other names: Pineau de la Loire, gros pineau, steen, plant d’Anjou, verdurant, tite de crabe, cruchinet, Ugne Lombarde
• Tasting : very fruity wine, lively and different regions may have a relatively high acidity . Honey aromas of dried apricot, acacia, fig, candied fruit, quince, citrus, spices (cinnamon, cloves), honeysuckle, flowers (rose, hawthorn …)
• Physiology of the cluster: Clusters are medium, compact and conical shape with one or two fins.

 

14 . Cinsault

• Color of wine : Red (also available in White)
• Other names: blue imperial, cinsaut, piquepoul d’Uzés, Plant d’Arles, bourdalès, black Malvoisie, cinqsaut, chainette
• Tasting : Give relatively small wine color, light , lively, fruity and slightly acidic. They develop aromas : raspberry, pomegranate, red currant , dried fruit, almonds and hazelnuts. They usually show some finesse. This grape is often blended with other such as Grenache.
• Physiology of the cluster: The clusters are large, more or less compact and cylindrical- conical shape.

 

15 . Clairette

• Color of wine: White
• Other names: Clairette du Languedoc, small white, stew, milgranet
• Tasting : Provides low-acid wines, fresh, with a relatively high alcohol content and high in sugar. The wines made ​​from this grape are drunk young (within a year). They are also characterized by certain flavors such as apple, vegetable flavors (fennel, lime), apricot, peach or grapefruit. The presence of a slight bitterness characteristic of this variety.
• Physiology of the cluster: Clusters are average, more or less compact and cylindrical- conical winged.

 

16 . Colombard

• Color of wine: White
• Other names: Bon blanc, colombier, gros blanc roux, colombar, tourterelle
• Tasting : Wine lively, full-bodied, thin, with notes of citrus (lemon, grapefruit, lime), white flowers, exotic fruits, peach and rhubarb
• Physiology of the cluster: Cluster compact. They are medium in size and cylindrical or cylindrical-conical winged form.

 

17 . Gamay

• Color of wine: Red
• Other names: gamay beaujolais, petit bourguignon, plant lyonnais, plant robert, game, olivette beaujolaise
• Tasting : Gives wines with a beautiful brightly colored, glossy. They are quite fruity aromas of cassis, banana, ripe fruit, licorice, spice, red fruit (cherry, strawberry, raspberry, currant), floral notes (peony, jasmine, violet, pink) blueberry and sweet.
• Physiology of the cluster: Clusters are medium in size, compact and cylindrical.

 

18 . Gewürztraminer

• Color of wine: White
• Other names: Traminer épicé
• Tasting : Gives white wines (including Alsace) elegant, thin, powerful, round and complex. They develop notes of lychee, spice, apricot, pink, exotic fruits (pineapple, mango, passion fruit), citrus (orange peel, grapefruit) and honey.
• Physiology of the cluster: Clusters are small, compact and slightly tapered shape. (color: pink to light red)

 

19 . Grenache blanc

• Color of wine: White
• Other names: Garnacha Blanca, plant espagnol, silla blanc
• Tasting : Give wines with good length on the palate, round, sometimes poor acidity. They usually develop aromas of fennel, dill, melon, white peach and white flowers. They have a low potential of guard.
• Physiology of the cluster: They are tall, cylindrical and winged form .

 

20 . Grenache

• Color of wine: Red
• Other names: Alicante, aragonais, rivesaltes, guarnaccia, granacha, tinto, cannonau
• Tasting : Give very fruity and delicious rosé. For red they often offer a beautiful fullness in the mouth as well as notes of cassis, blackberry, fig, spices, pepper and garrigue. These are usually powerful wines (high alcohol content), colorful and aromatic. They can in case of desired maderization present notes of coffee, tobacco, caramel and cocoa.
• Physiology of the cluster: The clusters are large, compact, conical and winged.

 

21 . Jurançon Blanc

• Color of wine: White
• Other names: quillard, dame blanche
• Tasting : Provides low-acid wines with low alcohol content and with low bouquet. This variety is often distilled eau-de-vie. It is part of the vines of Cognac and Armagnac.
• Physiology of the cluster: Clusters are small, compact and conical.

 

22 . Jurançon Noir

• Color of wine: Red
• Other names: Jurançon noir N
• Tasting : Provides little or moderately alcoholic wines and very intense color, light, aromatically quite ‘simple’ regularly with notes of violet. They are drinking quickly. Rosé wines made ​​from this grape are fruity and lively on the palate.
• Physiology of the cluster: Clusters are medium in size, compact, short and cylindrical-conical shape. This variety is susceptible to botrytis.

 

23 . Malbec

• Color of wine: Red
• Other names: Auxerrois, Cot, Pressac, Plant du Roy, Grifforin
• Tasting : Give wines that are suitable for ageing, tannic, rustic and powerful, dark and intense color. The main flavors are : spices, dried fruit, black currant, tobacco, plum and regular game notes and licorice). With large difference in concentration, sweetness and alcohol content depending on the area of production (Cahors, Argentina …). They may lack acidity.
• Physiology of the cluster: Clusters are medium size and medium density. The shape is variable but more often winged and pyramidal (compact).

 

24 . Merlot

• Color of wine: Red
• Other names: bégney, petit merle, merlau, merlô, rebutet, bigney, vitraille, plant Médoc, sémillon rouge
• Tasting : Give wines with intense color, round, with rather soft tannins, powerful, rich in alcohol, very fruity with aromas of mostly red fruit (strawberry, raspberry, currant, cherry red …) but also some black, some spices and notes of violet fruit.
• Physiology of the cluster: Clusters are medium sized, winged, with coarse, medium and compact black see blue-violet blue color. The skin is fairly consistent, pruinée. They have a cylindrical-conical shape.

 

25 . Mondeuse

• Color of wine: Red
• Other names: Begean, Mouteuse, gros plant, grosse syrah, persan, mondouse, refosco
• Tasting : In wines made ​​from this grape found aromas of violet, raspberry, red currant, cassis and spices (especially pepper). These are tannic wines, custody, pretty powerful and heady. With aging they regularly take aromas of truffles.
• Physiology of the cluster: Clusters are medium to large in size, compact and pyramidal form. They are sometimes winged.

 

26 . Mondeuse Blanche

• Color of wine: white
• Other names: dongine, savouette, aigre blanc, jongin, persagne, couilleri
• Tasting : Give wines rich in alcohol, acids (therefore with good potential guard), dry, powerful and developing aromas of lemon and flowers.
• Physiology of the cluster: Clusters are medium sized, winged, compact and cylindrical. The berries are medium in size and spherical or slightly ovoid shape then.

 

27 . Montepulciano

• Color of wine: Red
• Other names: cordisco, sangiovese cardisco, monte pulciano, primutico
• Tasting : This grape is relatively hardy, giving lots of color, acidity and tannins. It expresses aromas are usually black fruits with in some case notes of coffee and sometimes a nice complexity in the mouth.
• Physiology of the cluster: Clusters are medium sized, winged, compact and conical.

 

28 . Mourvèdre

• Color of wine: Red
• Other names: Mataro, Balzac, Murviedro, Alcallata, Alcayata, Gayata Tinta, Mourvedon, Mourvède, Valcarcelia, Tintilla, Espagnen
• Tasting Give colored wines, aromatic, structured (good tannic structure) and low acid. Young wines often express cassis, blackberry, pepper, game and truffles. After aging they regularly develop notes of truffle, very ripe black fruit (plum, prune, blackberry, blueberry) and spices.
• Physiology of the cluster: The clusters are medium to large, conical, compact, narrow and sometimes winged.

 

29 . Muscadelle

• Color of wine: White
• Other names: musquette, cadillac, Guillan, muscadela, tokay
• Tasting : Provides low-acid wines, sensitive to oxidation, developing aromas of acacia, white flowers, honeysuckle, Muscat. Brings in some assemblies notes of exotic fruits.
• Physiology of the cluster: Clusters are medium sized, moderately compact, tapered shape of winged.

 

30 . Muscat d’Alexandrie

• Color of wine: White
• Other names: Musat, Panse musquée, muscat romain, Damaszener Muskat, augibi muscat, raisin de malaga, Moscatel de Alejandría, Müscat of Alexandria, Moscatel de Málaga, Moscatel Graúdo, Moscatel de Setúbal, Moschato Alexandrias, Moscato d’Alessandria, Moscato di Alessandria, Moscatello, Zibibbo
• Tasting : Provides gentle, elegant wines, developing floral aromas but also citrus, exotic fruits, honey, figs, grapes and dried fruit.
• Physiology of the cluster: The clusters are large, more or less compact and cylindrical- conical shape. The berries have an elliptical or obovate shape.

 

31. Nebbiolo

• Color of wine: Red
  

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• Other names: Brunenta, Chiavennasca, Marchesana
• Tasting : Give often bodied, powerful wines despite the fact that on certain soils and well done they can demonstrate a great finesse. The wines produced are of good quality, rich in alcohol, suitable for aging and expressing notes of ripe red fruit (cherry, raspberry … ), plum, licorice, spice, cocoa, truffle and violet …
• Physiology of the cluster: Clusters are small to medium, more or less compact, winged ( one or two) and a cylindrical-conical shape. The berries are small or medium and short ovoid or ellipsoid. The skin is purplish red color and quite pronounced with a large bloom.

 

32 . Négrette

• Color of wine: Red
• Other names: Négret de Gaillac, Négret du tarn, Morillon, Mourelet, Vesparo noir, Chalosse noire, petit noir, pinot saint georges, folle noire
• Tasting : On a suitable soil (siliceous clay with sand and gravel) this grape produces quite stylish and low acid structured harmonious, fruity wines, (to drink when they are young). They usually develop aromas of red fruit (including strawberries), cassis, blackberry, violet, cocoa, licorice and pepper.
• Physiology of the cluster: Clusters are small and compact. The grains are small, black and ellipsoid shape.

 

33 . Palomino

• Color of wine: White
• Other names: listan, palomino fino, listao, merseguera, catalon, verdalou, malvesia rei, golden chasselas
• Tasting : Give neutral wines, moderately aromatic, earning as with livestock barrel. The wines made ​​from this grape are quite sensitive to oxidation.
• Physiology of the cluster: Clusters are large and big size, cylindrical-conical shape and regularly winged.

 

34 . Petit Manseng

• Color of wine: White
• Other names: mansenc, iskiriota, mansengou
• Tasting : Gives very aromatic wines with particular notes of peach, citrus (grapefruit … ), exotic fruits (pineapple, mango, passion fruit), honey and spices. This variety is often used to make sweet / sweet wines. The wines produced are usually high in alcohol, fine and with good acidity.
• Physiology of the cluster: Clusters are small to medium in size, compact, winged and tapered shape.

 

35 . Petit Meslier

• Color of wine: White
• Other names: arabonne, queue rouge, hennequin, mayé, feuille d’ozerolle, melier
• Tasting : It is very often used in the assembly of the Champagne and of the Champagne Grand Cru. It gives an aromatic white wine (including citrus flavors), dry, alcohol-rich and lively. The wines made ​​from this grape are foam quickly.
• Physiology of the cluster: Clusters are small to medium in size, compact and moderately cylindroconical size. The berries are small. One of these nicknames, red tail comes from the fact that the stalk is red.

 

36 . Petit Verdot

• Color of wine: Red
• Other names: petit vert, verdau, héran, lambrusquet, carmelin, moyeta
• Tasting : Provides enough tannic wines, structured, intense, long-lasting color. This variety brings aromas of licorice, cocoa, blueberry, violet. This variety generally complements in the assembly Bordeaux. At this moment he is experiencing a real revival. It is rarely used alone, but from experience I can tell you that only he can give very good things.
• Physiology of the cluster: Clusters are small to medium in size, compact enough and cylindrical. They are sometimes winged. The berries are small, spherical and bluish black.

 

37 . Pinot Blanc / Auxerrois

• Color of wine: White
• Other names: klevner, pinot bianco, Weißburgunder
• Tasting : It produces wines nose end, discreet fruity (aromas of white fruit, peach), often ornate, balanced, soft and spicy.
• Physiology of the cluster: clusters and arrays of small size, very compact and cylindrical. This grape is also recognizable thanks to the large size of its leaves.

 

38 . Pinot gris

• Color of wine: white
• Other names: pinot beurot, Grauburgunder, pinot grigio, auxerrois gris, auvernat gris, tokay d’alsace
• Tasting : Provides structured wines, powerful, thin, round and smooth. It is characterized by intense notes of fruit (tropical fruit, pear, peach … ),musk, honey and spices. The wines made ​​from this grape generally have a pretty strong yellow color.
• Physiology of the cluster: clusters and berries are small, compact and cylindrical.

 

39 . Pinot Meunier

• Color of wine: red
• Other names: auvernat gris, müller-traube, blanc meunier, plant meunier, gris meunier, frésillon, fernaise, plant de brie
• Tasting : It gives little colored wines, soft , fruity (cherry, blackberry, apple, banana, raspberry) and round. It is rarely used alone.
• Physiology of the cluster: Clusters are small to medium size, cylindrical-conical and compact. They can be, but rarely winged.

 

40 . Pinot noir

• Color of wine: Red
• Other names: plant fin, noirien, auvernat, morillon, savagnin noir
• Tasting : Give wines with a beautiful color, thin, suitable for aging and with a rich bouquet : hawthorn, violet, truffle, earth, spice, black fruit (cherry, plum, cherry, blackberry …), fruits red (cherry, strawberry, raspberry…), peony, licorice, underbrush … animal notes and leather on the old bottles. Gives wines for aging.
• Physiology of the cluster: Clusters are small to medium in size, compact and cylindrical. The berries are small, spherical view sometimes slightly ovoid. The berries are covered with abundant bloom characteristic of this variety.

 

41 . Riesling

• Color of wine: White
• Other names: Gewürtztraube, raisin du Rhin, petit Rhin, pétracine, Grasdchevina, riesling renano bianco, Weißer Riesling
• Tasting : Provides dry wine (or sweet), elegant, ample mid-palate and aromatic (apricot, lemon, honeysuckle, lemon grass, lime, pear, broom, peach, grapefruit, lemon, spices, passion fruit … ). The wines made ​​from this grape are also characterized by good acidity on the palate. The color is a pale yellow color, with bright green hues. Given the wines are very different depending on the soil (Germany, France, Australia, USA, Chile, New Zealand, Canada, Switzerland …).
• Physiology of the cluster: The bunches are small, short, compact, cylindrical or conical cylindrico. The berries are small, spherical, slightly flattened. They are often parmées small reddish / brown spots.

 

42 . Rousette

• Color of wine: White
• Other names: altesse, fusette, roussette haute, prin blanc
• Tasting : Give dry or sparkling wine with a pale yellow color, aromatic (pineapple, lemon, honey, hazelnut, almond and sometimes fish), elegant, full-bodied, racy and suitable for ageing.
• Physiology of the cluster: Clusters are small to medium, fairly compact, often winged and cylindrical. The berries are small, spherical or slightly ovoid. The berries are from reddish yellow color and evolve to lilac pink.

 

43 . Sangiovese

• Color of wine: Red
• Other names: Nielluccio, niella, negretta, sangioveto, sangiveto, prugnolo, tuccanese, calabrese
• Tasting : Gives fruity, balanced, powerful, full-bodied, tannic, rich in alcohol and sporting a beautiful ruby ​​to garnet with aging. They develop aromas of red fruit (cherry, raspberry …), apricot, cherries, berries, currants, spices, violets, pepper see also figs and animal notes with age.
• Physiology of the cluster: Clusters are medium in size, more or less compact, winged and cylindrical- conical shape. The berries are medium sized, round, very black and very bluish glaucous.

 

44 . Sauvignon

• Color of wine: White
• Other names: Savagnou, Douce blanche, blanc doux, libournais, sauvignon petit, blanc fumé
• Tasting : Give dry white wines, elegant, lively and balanced. The wines produced express citrus flavors (lemon, grapefruit), of passion fruit, citrus peel, flowers, boxwood, juniper, flint and sometimes eucalyptus.
• Physiology of the cluster: Clusters are small, compact and moderately tapered shape sometimes winged. The berries have an elliptical shape, small size and golden yellow with green nuances.

 

45 . Sémillon

• Color of wine: White
• Other names: chevrier, blanc doux, mansois, mancès, semilao, semijon
• Tasting : This grape produces wines often sweet / mellow, sometimes dry expressing notes of apricot, white flowers, acacia, white fruit, quince, mango, honey, hazelnut, wax bee and fishing.
• Physiology of the cluster: clusters have an average size, they are compact and winged cylindrical shape. The berries are medium-sized, spherical, thin skin and a white gold.

 

46 . Sylvaner

• Color of wine: White
• Other names: silvain vert, gentil vert, franken riesling, gros rhin, johannisberger, plant du rhin, feuille ronde, gruber
• Tasting : When a suitable soil (eg on stony, sandy and light) it will gain in expression, complexity (in the opposite case it is often neutral) and expresses aromas of acacia, white flowers , almond and lemon
• Physiology of the cluster: Clusters are small to medium, compact, sometimes winged and cylindrical- conical shape. The berries are medium in size and are spherical, with a thick skin and light green with brown spots.

 

47 . Syrah / Shiraz

• Color of wine: Red
• Other names: shiraz, hermitage, sirane, candive, sérène, damas noir
• Tasting : Give wines in dark dress, rich in alcohol, very aromatic, delicate, complex, full-bodied and tannic. They usually express aromas of cassis, cherry, red fruit, pepper, cooked fruit, violet, licorice and truffle.
• Physiology of the cluster: Clusters are medium to large, elongated, more or less compact and sometimes winged. The berries are medium sized, ovoid or ellipsoid. The skin is thin and bluish black.

 

48 . Tannat

• Color of wine: Red
• Other names: madiran, moustroun, bordeleza, moustrou, belcha
• Tasting : Wines made ​​from this grape generally express aromas of cassis, blackberry, raspberry, blond tobacco, cinnamon associate with aging notes of game. They are colorful, acids, tannins and rich in alcohol.
• Physiology of the cluster: Clusters are medium-sized to large, compact, cylindrical shape with two wings. The berries are medium, spherical or slightly ovoid then size with a thin skin and red / dark purple color.

 

49 . Tempranillo

• Color of wine: Red
• Other names: cencibel, tinto fino, tinto del pais, roris, aragonez, tinta de Toro, tinto de Madrid, Tinto de la Ribera
• Tasting : Provides low-acid wines, suitable for aging and expressing aromas of fruit (cherry , raspberry, fig), flowers and licorice.
• Physiology of the cluster: Clusters are small to medium, compact, cylindroconical and winged form. The berries are medium sized, spherical, with a very thick skin and pruinée a bluish black.

 

50 . Ugni blanc

• Color of wine: White
• Other names: trebbiano toscano, saint-emilion, malvoisie, roussan, bianca, talia, clairette à grains ronds
• Tasting : Provides often heated dry white wines, fine, cool, pale yellow color, fruity aromas expressing including citrus (lemon, quince…) and banana.
• Physiology of the cluster: Clusters are large to very large, elongated (long), narrow, winged and cylindrical. The berries are small to medium, spherical and thin-skinned. The skin can take a shade a little dew on maturity.

 

51 . Vidal Blanc

• Color of wine: White
• Other names: Vidal 256
• Tasting : Often used in Canada and the United States for the development of ice wines. The wines made ​​from this grape are fragrant, rich enough alcohol and expressing aromas of pineapple, flowers, melon and pear. When used for the preparation of ice wine this grape often develops notes of tropical fruits.
• Physiology of the cluster: Clusters are medium to large, long, more or less compact and cylindrical. The berries are small, spherical, with a thick skin and greenish white in color.

 

52 . Viognier

• Color of wine: White
• Other names: vionnier, viogné, petit vionnier
• Tasting Give supple wines rich in alcohol, fat, thin and speaking notes of flowers (honeysuckle, acacia, hawthorn, lime, violet), citrus (lime, quince), honey, peach, dried apricots, gingerbread and musk.
• Physiology of the cluster: Clusters are medium to large, compact and tapered shape, sometimes winged. The berries are small to medium, spherical or slightly ovoid, thick skin and a greenish white.

 

 53. Zinfendel

• Color of wine: Red
• Other names: primitivo (wrongly as it is not, according to recent studies, the exact same varieties despite genetic identity cards to 98 % identical), zin, zinfandal, pribidrag, kratosija
• Tasting : Give tannic wines rich in alcohol. The wines from this grape expresses notes of red fruit (cherry, raspberry), flowers, blackberry, spice, tobacco and licorice.
• Physiology of the cluster: clusters have an average size, relatively narrow, compact, winged and cylindrical-conical shape. The berries are medium to large, spherical and dark blue color.

 

Jonathan Choukroun Chicheportiche

NB : If you have pictures of different grapes,  that are copyright free, and you would like them to illustrate this article, I will highly appreciate your cooperation by sending them to me by email.