So, get to know the grapes, and you’ll start to understand the wines they produce. Each grape variety has its own unique set of characteristics, including color, size, skin thickness, acidity, yield per vine, flavor, etc. You really need only learn about 6-10 varieties and you’ve pretty much covered the big boys growing around the globe.

Now, this is where it can get a little confusing. Domestically, we label wines after the grape variety, assuming the bottle contains the amount that legally allows the winery to call it by that varietal. Not so in France. In France, and several other European countries - always with some exceptions - a particular grape variety is only allowed to grow in specific areas by law. And while domestically our planting efforts have become more selective, we still grow grapes in areas where a varietal may not thrive.

With the French system, the region indicated on the label will tell you what grape/grapes were used to make the wine. Because each region grows different grape varietals, the wines born of those regions are significantly different from one another. Please refer to the chart on this page for an overview of the two regions and the grapes predominately growing there: Bordeaux (Southwestern France) and Burgundy (Eastern France, southeast of Paris). Both regions produce red and white versions.

Remember: Don’t make it a more difficult subject than it is. It’s a drink. Research more if you’re interested, or don’t. Just enjoy!

• Sauvignon Blanc - produces wine of light to medium body and usually dry (meaning no residual sugar left in the wine). Flavors are described as citrus and sometimes herbaceous and are un-oaked more often than oaked (meaning they spent their fermenting days, or some months to follow, in oak, thus imparting a flavor of oak). It is acidic, much like you would expect citrus fruit to be. This grape also grows in the Loire Valley and is called Sancerre or Pouilly-Fume, but we will get to that later.
• Semillon - Lesser known, but essential in the final blend of white Bordeaux to round out the flavors of the more acidic Sauvignon Blanc. It has a silky texture and sometimes flavors of orange zest. Combined, the two grapes balance each other.

The Red Grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot

• Cabernet Sauvignon - Makes wines that are high in tannin (the natural preservative found in the skins, seeds and stems of red grapes) and are medium to full bodied. Flavors are often described as ripe, dark fruit like blackcurrants or cassis, black cherry and even tobacco.
• Merlot - Most widely planted grape in Bordeaux is deep in color, full body and lower tannin with flavors of plums, ripe red berries and sometimes chocolate.
• Cabernet Franc, Malbec and Petite Verdot - Generally considered blending grapes in Bordeaux, but Malbec and Cabernet Franc have become more popular in other areas of the world as single varietal wines.