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A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.

Most notably known as "Verdicchio". A grape varietal, used in the production white wine, originating in the Marches region of Italy.

Pronounced ver-naht-chah, the name is derived from the word “vernaculum”, the Latin term for indigenous.

Pronounced vehr-deek-yo. A grape varietal, used in the production white wine, originating in the Marches region of Italy.

Pronounced so-veen-yawn blahngk. A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.

Pronounced Shay-naN-BlaN. A grape varietal, used in the production of white wine, originating in the Loire region of France.

Pronounced see-rah. A grape varietal, used in the production of red wine, originating in the Rhône region of France.

A red wine grape varietal once thought to have been the true Gamay grape of France's Beaujolais region.

Pronounced Dohl-chet-toe. A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

Pronounced Ah-lee-on-eekoh. A grape varietal used in the production of powerful red wines. Originating in Southern Italy, it is grown primarily in the Campania and Basilicata regions.

A descriptor of wine with admirable qualities, but nothing extraordinary. "Vinous" wine can also be described as dull.

Descriptor of wine with limited impact on the palate, typical characteristic of wine low in acidity, tannins, and/or alcohol.

Descriptor of wine in reference to lean meat. “Meaty” wine is full-bodied, firm in structure, and considered “chewable”.

A descriptor of wines, most often sweet dessert wines, with high amounts of residual sugar.

A descriptor of wine characterized by the flavor/aromas of honey. Wines that have been infected with “noble rot” typically possess a “honeyed” flavor/aroma.

A descriptor of wine that is not known as a great wine, but is flawless and straightforward.

Descriptor of wine with a pungent, rough character. “Harsh” wines are known to improve with age.

Descriptor of wine processed with unripe grapes. Also a descriptor of a wine that possesses a greenish tint, indicating youth.