Wine can be produced from more than one hundred different red and white grape varietes. Here is a list of the most common used in wine production.

Wine Producing Grapes:

White Grapes

Airén: [i-REHN] A white grape that is Spain's and the world's most widely planted grape variety. Airén blankets central Spain's hot, arid regions of La Mancha and Valdepeñas and is used for both red and white wines. The Airén grape's reputation for creating dull white wines is still widely dependable but-thanks to modern equipment and new winemaking techniques-these wines have recently gained a better image. There are now white Airén wines being produced that are light, crisp, fruity, and slightly aromatic. Airén is also known as Lairén, Manchega, and Valdepeñera Blanca.

Albana: A thick-skinned varietal from Emilia-Romagna region of northern Italy, Albana exhibits in dry form aromas and flavors of apricots, pineapple and honey. A sweet version is made from the passito method of drying the grapes the before fermentation.

Albariño: A productive and thick-skinned varietal,Expressive aromas of citrus and stone fruits tied to a spine of vibrant acidity are common, making Albariño a wine that pairs wonderfully with seafood, especially shellfish.Though Albariño can be found in both Australia and the United States it is native to the Rìas Baixas region of Spain and the Vinho Verde region of Portugal, both of which are located on the coast of the Atlantic ocean.

Aligoté: An extremely crisp grape, Aligoté is known for producing wines with almost painful acidity. In warm years or in the right hands the best examples are balancing acts of citrus, hazelnuts and peaches.The Cote Chalonnaise of southern Burgundy is the traditional home of Aligoté. Aligoté is also grown in California and Oregon, and is the base of many sparkling wines form eastern Europe.

Alvarinho: See Albariño

Arinto: Found primarilly in the Vino Verde region in Northern Portugal. Arinto has a high natural acidity and takes well to both barrel and bottle age. Aromas and flavors of white flowers and citrus fruits are common. Also known as Pederña in Vinho Verde and Pedreña in Spain.

Arneis: Armis is found in the Piemonte region of northwestern Italy. A difficult grape to produce it is similar to Viognier in weight and Pinot Blanc in flavors and aromas. Almonds, peaches, vanillin and flowers are common characteristics of Arneis.

Assyrtiko: Produced on the island of Santorini of the coast of Greece. Assyrtiko can produce a dry or sweet wine. The dry version usually displays notes of citrus fruits and minerals. It is known for having both high alcohol and high acidity. The sweet version sold as Visanto is made by drying the grapes in the sun before fermentation creating a wine closer in character to a port than to a botrytised wine.

Auxerrois Blanc: This grape originates from the Alsace region of France near the German border. Auxerrois Blanc is a light white grape with qualities that range from neutrality to honey to asparagus, all dependent upon production method and oak ageing. Not to be confused with Auxerrois Noir, a synonym for Malbec used in the Loire, or Auxerrois Gris, a synonym for Pinot Gris. Auxerrois Blanc is often blended with Pinot Gris and can be both dry and high in alcohol. Sometimes called Pinot Auxerrois.

Azal Branco: Often used as one of the grapes in Portugese Vinho Verde from the Minho region. Vinho Verde made from the Azal Branco is light with citrus characteristics.

Baco Blanc: A hybrid French grape used in Armagnac. Also produced in New Zealand.

Cayuga (ki-u-ga) We use this white grape hybrid from New York for wines recalling the best German Rieslings.  Light, fragrant, fruity, and semi-dry, Cayuga is enjoyable alone or with light foods and appetizers.

Chardonnel:(shahr-du-nel) As a cross of the Chardonnay grape with the popular Seyval, Chardonel is usually barrel fermented, very dry and full bodied. This is great with heavier seafood dishes, as well as chicken with cream sauces.

Chardonnay: The most important and expensive white grape, now grown all over the world.

Chenin Blanc: Historically used for jug wines. Capable of making high quality wines, although planting have been in decline in the last several years.

French Colombard: Historically used for jug wines grown in high yields.

Gewurztraminer: Sweet dessert wine grape grown best in cool areas.

Marsanne: Makes good, though somewhat simple wines on its own and is a leading component with roussanne in white Rhone style blends.

Muller-Thurgau: A light, flavourful, fruity grape low in acid with a hint of muscatel, developed in 1862 by Professor H. Muller from the Swiss canton of Thurgau. He crossed the Riesling vine with Sylvaner to produce a strain with such qualities that it provides a range of wines from the very dry to the very sweet. Although Muller's original intention was to combine the early-ripening, high-yielding Sylvaner with the healthy, highly-flavoured Riesling, he succeeded in producing so bountiful a vine that it now occupies 28 per cent of the vineyards of Germany. It is also widely planted in England. 

Muscat: Great sweet dessert wine grape in three varieties: Muscat Canelli, Black Muscat and Orange Muscat.

Pinot Blanc: Minor Grape in production.

Pinot Gris:(also known as:Pinot Grigio) Growing in popularity over the last few years usually turned into light quaffing wines as well as mroe serious creamy wines.

Riesling: Makes light, refreshing wines with delicious fruit and floral aromas and often sweet flavors. Also used for late harvest dessert wines.

Roussanne: Low production elegant aromatic grape. Sometimes blended with marsanne in white Rhone-style blends.

Sauvignon Blanc: Major production grape. Makes dry wines that range from citrus and herbal to creamier, more buttery and toasty versions that are chardonnay-like in flavor.

Semillon: Minor production grape, usually a dessert wine but some dry examples.

Seyval (say-vahl) A white grape which makes a dry to semi-dry, clean, crisp medium-bodied wine with an herbal, fresh flavor similar in style to Chenin Blanc. Barrel fermented Seyval takes on an oak complexity indicative of a Chardonnay. Seyval pairs well with pork and Asian cuisines, while a barrel fermented Seyval complements the flavor of poultry and rich cream and butter-based sauces.

Sylvaner:  The Sylvaner grape is grown in Alsace, Germany and Austria and it has a mild, soft, fresh and frequently fruity quality. As always, a great deal depends on where the wine is made but the grapes are noted for their low acid content. It has been called, unjustly, the poor man's Riesling. Perhaps in the same class as the Chardonnay or Rhine Riesling it nevertheless, at its best, produces wines of quality and style. In the 196os it emerged in California under the name of Fume Blanc as a crisp, clean and dry wine and has proved extremely popular. 

Trebbiano: The most widely planted white wine grape in Italy where it produces such wines as Orvieto and Soave. In France, under the name of Ugni Blanc, it produces the Provencal wine of Cassis and, as St Emilion, it is widely grown in the Cognac region. 

Vidal (vee-dahl) Used to make a dry to semi-dry, full-bodied wine with fruity characteristics, somewhat like Italian dry whites. Vidal's clean citrus flavors of lemon and grapefruit create a nicely balanced wine that's perfect with seafood or poultry.

Vignoles (veen-yole) One of Missouri's most versatile white grapes, Vignoles produces wines ranging from dry to  sweet late harvest dessert wines. Vignoles' luscious floral aroma and fruity flavors of pineapple and apricot are reminiscent of German Riesling. Ideal with Chinese food, fresh fruit, and fruit desserts.

Viognier: Very little planted prior to the mid 1990s; more recently, plantings have increased dramatically. The leading white Rhone variety makes rich full-bodied whites, with honeysuckle and melons flavors.

Red Grapes

Agiorgitiko: Also Known As 'St. George'. Agiorgitiko is a light and lively grape grown almost exclusively in Greece.

Aglianico: Aglianico origniates in Greece but is found primarily in Italy This grape has inky-black color, fiery tannins and a firm structure. Aromas and flavors of black fruits, smoke and dark chocolate .

Alfrocheiro Preto : Also known as Tinta Bastardinha and Tinta Francesa, mainly from theDão region of Portugal this grape is known to produce wines with deep dark color intense spice, mint, black currant flavors.

Alicante Bouschet : A thick skinned grape used primarily for color or to add tannins this grape is a cross between the grapes Grenache and Petit Bouschet with red currant, leather and spice characteristics.

Aragonez: Also Known As Tempranillo Known as the Aragonez or Aragonês in the Alentejo region of southern Portugal. Most wines from this area is sold as either the varietal and/or Vinho Regional Alentejano.

Auxerrois Noir: Also known as Malbec.

Azal Tinto: often blended with other varieties to make fruity and intense wines in the Minho region of northern Portugal. Azal Tinto is also grown in the Rías Baixas and Ribiero regions of western Spain where it is known as the Caíño Longo.

Baco Noir: Baco Noir is planted extensively around the Great Lakes region due to its ablity to withstand harsh winters up to -20F. Typically produces dark ink colored wine with red berry flavors.

Baga: The most widely planted of Portuguese grape varieties, the Baga produces an intensely tannic wine that can be enjoyed after several years of aging. Also known as the Tinta Fina, Tinta Bairrada, and in France as the Grand Noir.

Barbera: Fairly widely planted fro use primarily in jug wines. Over the last few years havested in lower yields to make high quality wines with good structure and appealing red cherry and raspberry flavors.

Bastardo: Grown in the Duoro valley of northern Portugal. Used in the production of port.

Blauburgunder

Cabernet Franc: Generally blended with Cabernet Sauvignon or Merlot in California's Bordeaux-style blends, although it makes an interesting wine on its own.

Cabernet Sauvignon: The king of all red wine grape varieties; capable of making powerful, opulent and complex wines. First grape to put California on the international wine scene.

Carignane: The Californian spelling of the French grape carignan used in jug wines and often blended with syrah, mourvedre, and grenache to produce high quality Rhone-styles blends.

Catawba (ca-taw-ba) A pink grape used in the production of pink and rose wines. Catawba produces a medium-bodied, sweet, fragrant, strawberry-like wine. Catawba is traditionally served as as a social wine.

Chambourcin (sham-bor-san) Produces a medium-bodied red wine similar to a Pinot Noir, with a fruity aroma and cherry and earthy/spicy complexities. Serve with barbecue, pork, and pasta dishes.

Concord (kahn-cord) Called America's original dessert wine, Concord is famous for its deep purple color and classic sweetness. Concord's intense fruity flavor is perfect as an after-dinner sipping wine.

Gamay: The resident large black grape of Beaujolais; indeed many experts believe that it is such a fickle vine that it is only really happy on those granitic slopes. The wine is sold in Britain almost as a racing favorite - the November pilgrimage to Macon to bring back the first of the new vintage has become as silly as the August rush to dump the first grouse on a London restaurant table. Made for immediate drinking, young Beaujolais is a deep purple, fruity and quaffable wine which has become over-priced due to its fashionable over-attention. It also makes more serious wines such as Fleurie, Chiroubles, Julienas, Chenas, and Brouilly. In California the Gamay grape grows extremely well. 

Grenache: Fairly widely planted for use primarily in jug wines. Increasingly harvested at lower yields to make fine wines. Often blended with syrah and grenache to make Rhone-style blends.

Malbec: Often blended with cabernet sauvignon, cabernet franc, and merlot to make Bordeaux-style blends. Also makes an interesting red wine on its own.

Merlot: Major production high quality grape that produces good red wines used alone and often blended with Cabernet Sauvignon.

Mourvedre: Used to blend may top Rhone-style wines.

Norton/Cynthiana (sin-thee-ana) Norton grapes produce a rich, full-bodied dry red wine that can be similar in style to Cabernet Sauvignon, with the spicy overtones of a Zinfandel, and berry flavors that go nicely with red meat, smoked meat and wild game. The wine may be bottled as either a Cynthiana or Norton.

Palomino:  A vine that thrives in hot climates, it has been cultivated for over 2,000 years in south-western Spain, where it is the most widely grown grape in the sherry producing area of Jerez; it produces a pale, dry wine under the influence of the yeast known as flor. 

Petite Sirah: (also spelled Petite Syrah) Produces a robust, delicious, highly tannic wine.

Petit Verdot: Minor grape often blended with Cabernet Sauvignon, Cabernet Franc and Merlot to make Bordeaux-style blends.

Pinot Noir: Major production grape capable of making complex earthy, supple wines. Also used in the production of blanc de noir sparkling wines.

Sangiovese: The leading Italian variety for fine wines. Sangiovese usually results in medium-bodied wines with cherry-like flavors.

St. Vincent This hybrid makes delicate, elegant reds, perfect for Nouveau style wines in the fall. It may also have a Burgundy-like character, or occasionally be perceptibly sweet. Serve slightly chilled with pork, veal, or barbecue.

Syrah: Makes deeply colored, concentrated wines that are often blended to make Rhone style blends.

Zinfandel: The second most widely planted red grape variety. An enormously versatile grape, used for everything from the sweet white zinfandel to rich, jammy, robust wines.