Cabernet Franc was recently proven to have parented grape varieties that gave rise to the Cabernet Sauvignon cultivar. Mainly grown in cooler, damper climates than its offspring. Cabernet Franc shows moderately vigorous growth and earlier wood and fruit maturation than Cabernet Sauvignon. The 3309 rootstock was recommended for grafting in New York, USA where it has flourished despite the harsh winters. Ohio researchers have also tested the 1616 and 18-815 rootstocks for similar grafting methods. The VSP (vertical shoot positioning) trellis system is suggested for this variety as a means of controlling excess growth that Cabernet Franc vines often develop. These vines are widely grown in the french Loire region where it is known as Breton, however Cabernet Franc is also referred to as Bouchy or Bouchet, Carmenet, Gros Bouchet, Grosse Vidure, and Veron. In nothern Italy the variety is known as the Bordo winegrape. Bordeaux wines commonly contain a blend of both Cabernet varietal wines, a practice increasingly applied abroad. Wine from these grapes can be fermented to many varietal styles, and can be drunk young or aged. As with Cabernet Sauvignon, growth in North American is mainly confined to the cooler coastal regions including the U.S. Northeast and the Pacific Northwest which provide hospitable climates for Cabernet Franc vines. New Zealand has also proven itself to be hospitable for these vines.

 

CABERNET SAUVIGNON:

Considered a "noble" grape, Cabernet Sauvignon has gained fame as one of the primary wine varieties, which include Merlot, Cabernet Franc and others used to create the magnificent french Bordeaux region blended red wines. This wine is also referred to as Petit Cabernet, Petite Vidure and Vidure (the latter is the one used by those who subscribed to the theory that it was the original vine from which the cépage originated). Italians also sometimes referred to as the Uva Francese when grown domestically. Although available historical records date Cabernet Sauvignon’s presense in Bordeaux since the 17^th century, the origins of this particular vine are still uncertain. Recent research published in "Nature Genetics Journal" has unexpectedly discovered that the Cabernet Sauvignon vines originated from Sauvignon Blanc and Cabernet Franc vines, an astounding reversal of previous assumptions. A "hard" grape, it produces classic wines, whose intensity and complexity often requires 5-10 years in order to reach its full potential. The most successful plantings in North America are the 3309 rootstock grafts on Long Island, New York and the cooler regions of northern California. Although the vine is quite resistant to cold weather, it acclimates slowly and can lose quality during cold freezes in December and early January. Cabernet Sauvignon has a late bud break, but develops at faster rates than other vines, and ripens in late October. The vines themselve are also relatively resistant to cracking and bunch rots during their ripening. In the warmer regions of California, grapes made into a single varietal wine will often produce higher than optimum levels of alcohol due to high sugar content. Conversely, Californian Cabernet Sauvignons may produce lower than optimum acid levels and may tend to age less successfully than the blended French versions. In the last decades of the twentieth century many other countries have also developed regions as prime producers of Cabernet Sauvignon- (e.g: Argentina, Chile, Italy and New Zealand). Around 1989 a light-skinned vine mutation variety was propagated in W. Australia that has recently (1999) been registered under the name Cygne Blanc. Wine made from this mutation is described as having a neutral aroma with much body and weight followed by a strong Cabernet blackcurrant fruit content on the palate. A classic Cabernet Sauvignon’s aromas and flavors will typically include: black-currant, blackberry, and mint.

 

CHARDONNAY:

Also known as Feinburgunder and Morillon in Australia, the Chardonnay variety is the most renowned white-wine producer grown in France. The Chardonnay vine is even included in the recently determined 16 possible direct descendants of the original ancestral Pinot cepage and Gouais Blanc ancient crossing. It is occasionally referred to as Pinot Chardonnay in the Macon and Chablis regions, a misleading synonym invented for the benefit of Anglo/American consumers. This name is reportedly derived from an earlier period when the variety was mistakenly considered to be a white mutation of the Pinot cépage variety. Other local names throughout France include Aubaine, Auvernat, Beaunois, Epinette Blanche, Petite Sainte-Marie, and Weisser Clevner. The Chardonnay vine is widely planted in the Burgundy and Chablis regions. However, the Chardonnay varieties have beome incredibly successful in many regions of the world due to its mid-season ripening (late September to early October) and versatility. These vines thrive well in the cold and therefore occassionaly bud early and become susceptible to bunch rots, but are also capable of retaining a crisp fruitiness in warmer growing years. Australia and New Zealand have succeeded in producing world-class wines in recent years from selected clones of this variety by using cold fermentation methods that result in a desired "flinty" taste in the dry versions. Currently popular clones in New Zealand include the heavy cropping clone #'s 4 and 5. Others include the "Mendoza" and #6, which bear heavy fruit growths. Clone #15, a shyer bearer than #6, has produced highly rated wines in most regions as well. Vineyards in the Russian River region of California have also obtained excellent results from vineyard mixtures of selected "Hyde", "Wente" and "Sees" varieties. In France, as in other cool climate regions, the wine is often aged in small oak barrels to produce strong flavors and aromas. Chardonnay possesses a fruity character (e.g: Apple, lemon, citrus) and subsequent barrel-influenced flavors include oak and vanilla. Malolactic fermentation can also create a creamy or buttery characteristic in the wine.

 

CHENIN BLANC:

Chenin Blanc is a widely grown white-wine producing variety also known as Steen in South Africa, Pineau de la Loire in the Loire region of France, and White Pinot (Pinot Blanco) elsewhere in the world. However, this wine remains the favored grape of the Anjou region of France. Although the grape is naturally hard, acidic, and slow to mature, it can produce fine sweet wines that age well in the bottle. Chenin Blanc is quite versatile and can be produced with or without much residual sugar in the bottle. Therefore, in the US the wine all too often ends up as a generic acidity enhancer for otherwise lower-quality blends with high sugra and alcohol contents.

 

FEINBURGUNDER:

Feinburgunder is a synonym for the Chardonnay variety in Germany and the regions of Vienna and Burgenland of Austria. (See also Morillon below).

 

GEWüRZTRAMINER:

Specific clone(s) of the parent Traminer variety are widely grown, having literally dozens of synonym names including Traminer Rot and Piros Traminer. Best known as one of the mainstay grape varieties for which the French Alsace region is famous, the popular Gewürztraminer produces white wines with a strong floral aroma and lychee nut-like flavor. It is often regarded as somewhat similar in style to the Johannisberg Riesling (below) when vinified as slightly sweet yet tart. Occasionally, the Traminer grape is used to produce a "botrytized" late harvest dessert-style wine. Gewurztraminer does well in the cooler coastal regions of Western US, where it ripens in late September, and Australia and New Zealand. In Australia the variety is also known under several aliases including Traminer Musque, Gentil Rose Aromique, and Red Traminer. Cool climate growers should be aware that in addition to quite large successful plantings of this variety, a well-regarded cross named Traminette, developed by Cornell University over the last 30 years, is currently very successfully cultivated on small commercial plot in the Finger Lakes region of New York State and several other cool northern regions of the USA.

 

JOHANNISBERG RIESLING:

A recent report in “Wein-Wissenschaft has shown that the Riesling variety, along with Elbling, and Silvaner, were possibly derived from certain ancient crossings of the even more ancient Heunisch (Weiss) and Frankisch cepage varieties. These two varieties are now considered to be the progenitors of all our modern winegrapes; the core cultivar of the Heunisch variety being identical to Gouais Blanc. The variety has several synonym names including White Riesling in New York state (USA), Ontario and British Columbia (Canada), Riesling in Germany, Rheinriesling in Austria, Riesling Renano in Italy, and Rhine Riesling in Australia. The Riesling variety is widely grown along the Rhine river and surrounding tributaries (e.g: Rheingau, Rheinhessen, Mosel, Nahe regions etc.) in Germany and in other cool temperate regions of Europe. The vines also grow well in North America, where it can produce a flowery and fruity dry wine with high acidity and low alcohol levels - not unlike the German “Kabinett” version, or a semi-dry style with some residual sugar similar to the German “Spatlese” version. If infected with appropriate amounts of Botrytis, Rieslign vines can produce outstanding late-harvest wines comparable to the German "Auslese" series. The Finger Lakes region of New York state in the US and the Niagara region of Ontario, Canada produce excellent dry versions of the Mosel and Alsation styles and have successfully produced Eiswein (Ice-wine) due to consistent freezing temperatures. Successful clones in New York include the Neustadt selected Clone 90 (recommended by the Frank winery), Clone 198, Clone 239 of the Mosel (also recommended for the Niagara region) and Clone 356 from Geisenheim. Growers in the Niagara region of Ontario, Canada, have found that the Weiss 21-B clone produce a quality Upper Mosel style wine with distinctive acid and delicate but firm fruit flavors. Clone 239 gives a fruitier, more Rhine-like wine compared to the Weiss wines. Several wineries are even experimenting with blending wines made from selected vine clones with the objective of creating a regional "taste" consistency. Growers on the North-West coast of North America and in cooler regions of California, presumably using U.C. Davis selected clones, seem to create a richer and earthier Rheinhessen taste in many versions. Australia and New Zealand now produces excellent versions of the dry, crisp Alsation-style, as well as fruitier semi-sweet Mosel-type wines.

 

Merlot remaines a classic grape grown worldwide and has found its own niche in the Bordeaux region of France. In France and worldwide the vine is grown under a number of names including Medoc Noir, Crabutet Noir, Bigney, Petit Merle and Vitraille. Recently proven using DNA analysis, Merlot is known to have derived from a mix of Cabernet Franc varieties and an unknown variety still undetermined. The red wine bears a resemblance to Cabernet Sauvignon wine, with which it is sometimes blended, but typically lacks much intensity, and produces softer tannins. Merlot vines mature earlier than Cabernet Sauvignon, with mid to late ripening periods, and do not resist cold weather well. In California, Merlot remains a popular independent varietal and also as a percentage constituent of the red wine blends called Meritage, which resembles Bordeaux Claret. This variety grows extremely well in Washington state and has shown great promise on Long Island, N.Y. Results in the Finger Lakes region of N.Y., where it ripens in early October, have been mixed due the Merlot vine’s relative lack of cold-hardiness, which easily leads to bunch-rot on the vines. Recently, some have also claimed that many of the Chilean varietal wines are actually of the Carmenère variety, and other countries such as Argentina and New Zealand also seem to have a suitable climate for this variety.

 

MORILLON:

Morillon poses a somewhat confusing situation since this grapevine is its own distinct variety, having recently been determined in 2002 to be a Pinot cépage crossed with a currently undetermined second parent. Most clones bearing the above synonym name for the Chardonnay variety grown in the Austrian region of Styria are, in fact, a Chardonnay variety but are called Morillon by mistake. (See also Feinburgunder above).

 

Muscat, another cépage family of clone varieties, produces both red and white wines. Most cepage wines are of the muscat type, having the unique aromatic character commonly associated with Muscat wines. Examples include the Muscat Blanc, Muscadel, and Moscato di Canelli. These clones are mostly used for making medium-sweet and dessert-style table or fortified wines. An example of this type of wine is Constantia, a South African blend that uses the Orange Muscat grape, a darker skinned mutation of the Muscat Frontignan clone, (also known as the Brown Frontignac in Australia), and a wine from the Pontac, which originated in southwest France. Small acreages of Orange Muscat in the Central Valley of California also allow a local variation of this wine to be grown. Hot climate producers of sparkling wines often use the various Muscat grape clones to create wines similar to the Italian Spumante.

 

 

NEBBIOLO: 
This variety is largely responsible for the long-lived, fine red wines of the Piedmont region of Italy. Nebbiolo is also called Spanna in Piedmont, Italy, which also grows its Picutener and Pugnet Nebbiolo clones in northwest regions. Nebbiolo wines best known for their quality include Barolo, Gattinara, Barbaresco, and Ghemme - all huge, tannic wines that can take decades to fully mature. Lombardy also produces the famous Chiavennasca Nebbiolo vine.

 

ORANGE MUSCAT:
(See Muscat above).

 

PINEAU DE LA LOIRE:
Alternate name for Chenin Blanc. (See above).

 

A rarely used regional synonym name for the Chardonnay variety. (See above).

PINOT NOIR:

Pinot Noir belongs to the premier Pinot grape cépage of the Burgundy region in France. Recent studies have recognized that the progenitors of this cépage are most likely Traminer and a clonal selection or seedling of the ancient Pinot Meunier variety. Similar studies have determined that many of the varieties for which Burgundy is justly famous such as Chardonnay and Gamay Noir trace back to a cross that occurred between a certain ancient Pinot Meunier cépage variety and Gouais Blanc. It appears that the three color variations of Pinot Blanc, Pinot Gris, and Pinot Noir come from the same genotype. The Pinot Noir variety produces a red wine that is lighter in color than the Bordeaux reds (such as the Cabernet's or Merlot). Cépage clones of this variety have many synonym names such as (Blauer) Arbst, Auvernat Noir, Pinot Droit, Blauer Klevner, Coraillod, Noirien, Schwartz Klevner, Vert Dore, and even plain numbers. Pinot Noir has proved to be a capricious and difficult grape for North American wineries. The best growth results have been obtained in cool, fog-liable regions such as the Carneros region of northern California and the selection of similar well-drained limestone-base soils for which Burgundy, France is famous. Rich soils should be avoided, which often lead to excess vine growth. Therefore, chosing a suitable clone variety is critical, as is careful vineyard pruning technique and planting methods. The importance of paying attention to the clone version is amply demonstrated with the Wadensville (Wadenswil) and Mariafelder (Klevner Mariafeld) clones; the latter which ripens in mid-October. As a result, Mariafelder has found a particular niche in Long Island, NY despite its lower resistance to cold temperatures. Oregon growers seem to have a preference for the UCD5 (Pommard), Dijon, and the occasional Martiti clones. The worlds best "quality" wines are reputed to result from a mixing of suitable clones; a common practice in Burgundy, France, where numbers 667, 777, and 828 appear to be currently favored in addition to the reliable 114 and 115 when grafted to suitably. An interesting mutant of old vine Pinot Noir that started producing white-skinned grapes was reportedly propagated in the Les Perrieres plot by Henri Gouges of Burgundy. By 1947 rooted cuttings from these vines were fairly widespread in the district. In his magisterial book "Cote D'Or", Clive Coates whimsically allots the alias name Pinot Gouges to these vines. Other sources refer to it as the Pinot Musigny. At last report there was about 2.5 hectares planted, producing a white wine described by Coates as neither Meursault or Corton, but intriguing and produced in different styles that peak in about four to eight years. German growers know the classic Pinot Noir variety under several alias names including Spatburgunder. In Italy the variety is known as Pinot Nero. Growers in New Zealand are reported to use the AM-10/5, Bachtobel, and UCD5 (Pommard) clones as dominant choices. The presumed parent variety known as Pinot Meunier is widely planted around the world under several aliases and is used to produce the main blending wine for so-called "Blanc de Noir" sparkling wines. In California the cépage has often been erroneously divided into various Gamay varieties until recent times when the division of these varieties has become more regulated. Cherished aromas and flavors often detected in varietal wines include cherry, mint, raspberry, truffles and the ubiquitous gamey odor in new wines often referred to as "animalé" by the French winemaker.

 

 

Also known as the Weisser Riesling, these premier white wine grape are grown heavily in Germany and Alsace. Rieslign varieties are also known as Rheinriesling in Austria, and Riesling Renano in Northern Italy. (See “Johannisberg Riesling” above).

 

RHEINRIESLING:

Austrian name for the Riesling grape of Germany. (See above).

 

RHINE RIESLING:

Australian name for the Riesling grape of Germany. (See above).

 

SAUVIGNON BLANC:

Sauvignon Blanc is a world-renowned classic white-wine variety commonly planted in the Bordeaux and eastern Loire regions of France. This particular vine experiences vigorous growth and is late in maturing. A recent DNA study suggests derivation from an earlier Traminer cross, Sauvignon Rose, that must have undergone numerous mutations. The Sauvignon cépage apparently derives the latter part of its name from the color of its skin. Other members include the recent genetic parental link to Cabernet Sauvignon and other mutations known as the Sauvignon Noir, Sauvignon Jaune, and Sauvignon Rose, which is also known as Sauvignon Gris. In the Styria region of Austria Sauvignon Blanc is occasionally referred to as the Muskat-Sylvaner. Versions of the cépage show a tendency towards a grassy, herbaceous flavor in the grapewine, often referred to as "gooseberry" by professional tasters, when the grapes are grown in temperate regions. In warmer regions the flavors and aromas tend to be more citrus-like, (e.g: grapefruit or pear), and often embodies the characteristic "earthy" taste.

 

SéMILLON:

Similar to Merlot and Sauvignon Blanc vines, Semillon grapes are widespread in the Bordeaux region of France and are beginning to emerge elsewhere. Australian grapes, particularly those grown in the Hunter Valley region where the fruit has also been historically known as Hunter (River) Riesling, are famous for producing dry and sweet wines from this varietal that age admirably for 20 to 30 years. This variety also goes by the names Boal/Bual in its incarnation as one of at least four varieties using the same name for use in fortified wines on the island of Madeira. It has the variant name Semmilon in Turkey, and is referred to as Chevrier, Columbier, Malaga and Blanc Doux in France. Semillon grown in South Africa, where the grape is known as the Green Grape and Semillion, have not fared so well in popular favor and are not extensively planted. When infected by the "noble rot" fungi (Botrytis cineria) it can be used to produce first-class sweet white wines such as those of the French Sauternes. Wineries in many countries also use the grape to create dry single-varietal white wines. This grape variety has a distinct fig-like character and is often blended with Sauvignon Blanc to cut some of the strong "gooseberry" flavor and create better balance.

 

SHIRAZ:

Alternate name for the french Syrah clone grown in Australia, and previously referred to as Hermitage. Shiraz vines are responsible for producing very heavy red wines lack the intensity of a French Rhone wine.

 

SPANNA: 
Alternate local name for the Nebbiolo grape grown in the Piedmont district of Vercelli, Italy.

 

SPATBURGUNDER:

(see Blauburgunder above).

 

STEEN:
(see Chenin Blanc above).

 

SYRAH: 
A grape variety associated with the Rhone Valley region of France, Syrah is famous for creating "Hermitage" red wine. Research has determined that the parents of this variety are most likely to be Mondeuse Blanche and Dureza. In southern France many regard the Syrah grape as taking two forms: the Grosse Syrah and Petite Syrah, distinguished by berry size. Experts reject this distinction, however it has, in fact, led some wine producers in North and South America to mistake California vineyard plantings of Petite Syrah as Grosse Syrah, the former producing a darker and more tannic wine. DNA analysis has recently proposed a probable cross-variety relationship between the Grosse and Petite Syrahs. Australian lore has it that clone 877 of North Rhone province, once known as the Scyras, was grown very successfully in cooler regions of Australia and now is known as the popular Shiraz variety. However, it should be noted that French grower reports indicate that the variety shows poor compatibility with the commonly used lime-tolerant 110R rootstock. In the state of California, depending on the location, and vintage or fermentation technique, the variety is used to produce either a spicy, complex wine or a simple wine. Considerable acreage is grown in South Africa, and also in Argentina where it was called the Balsamina variety until the late 1960's.

 

WEISSER RIESLING:

Weisser Riesling refers to the South African name for the true Riesling grape of Germany, which is also called White Riesling. It is important to note that the Cape Riesling, or South African Riesling, is actually the Crouchen grape that originated in the Pyrenees region of France, and was later relocated to South Africa where it can be legally sold under the name "Riesling".

 

WHITE RIESLING:

White Riesling is an alias for the Johannisberg Riesling. Both names are often used in the same region in the USA, Canada, and elsewhere.