Wine has been produced for thousands of years and its origins can be traced back to ancient civilizations across Europe, Western Asia and North Africa. Early vino production started in Georgia between 6000-5000 BC with the earliest archeological evidence found at sites in the republic of Georgia dating back 8000 years. During ancient Greek and Roman times, vino production became more organized and sophisticated as techniques were further developed. Romans expanded vino culture throughout their empire and various grape varieties were introduced to new regions. By the Middle Ages, monasteries and vineyards had spread across Europe establishing many present-day vino regions. Today, vino is produced all over the world and knowledge of grape varieties, vino styles and production methods has never been more advanced.
Common Red Vino Varieties
Cabernet Sauvignon is one of the most widely grown and recognized red vino grapes. Originating from Bordeaux, France, Cabernet Sauvignon produces full-bodied vino with flavors of blackcurrant, cassis, dark cherry and herbaceous notes. The tannins can be quite bold, contributing to the vino ability to age well for 10-20+ years.
Merlot is a soft, fruit-forward grape variety frequently blended with Cabernet Sauvignon. Native to Bordeaux, Merlot vino have medium body with flavors of black cherry, plum, chocolate and spice. The tannins are less pronounced allowing Merlot to be approachable earlier than Cabernet.
Pinot Noir is one of the most versatile but difficult grape varieties to grow. Producing medium-bodied vino, Pinot Noir flavors often include cherry, raspberry, baking spice and earthy mushroom notes. Wine The best examples come from Burgundy and other cool climate regions where the grapes develop intense fruit flavors.
Shiraz/Syrah is most established in Australia and the Rhône region of France. Full-bodied with intense flavors of blackberry, blueberry, pepper and licorice, Shiraz/Syrah vino can spend more time in oak producing softer, more concentrated styles than those from the Rhône.
Common White Wine Varieties
Chardonnay is the world's most widely planted white grape variety, producing versatile vino ranging from light to rich and oaky. Grown globally but especially in Burgundy and California, Chardonnay flavors develop into lemon, apple, tropical fruit and buttered notes with oak-influenced vino showing vanilla and toast.
Sauvignon Blanc is renowned for its grapefruit, passionfruit and herbaceous characteristics. Best known from Sancerre in the Loire Valley and Marlborough New Zealand, Sauvignon Blanc is also grown in California, Australia, South America and South Africa. Acidity and complexity vary based on climate.
Riesling is one of the most food friendly grape varieties and ideally suited for cooler regions like Germany, Alsace and parts of Australia and Canada. Riesling vino range from very dry to sweet botrytis affected styles with notes of peach, apple blossom, minerals and petroleum depending on sweetness levels.
Pinot Grigio is the Italianclone name for Pinot Gris and makes light bodied, mildly-flavored vino with notes of pear, apple and subtle spice. The majority comes from Italy's northeast regions but also grows in Australia, California, Oregon and Alsace. It maintains higher acidity than many other white varieties.
Sparkling Vino Varieties
Champagne, from the Champagne region of France, is exclusively made using Chardonnay, Pinot Noir and Pinot Meunier grapes in the traditional Method Champenoise Style of secondary fermentation in the bottle. Champagnes are renowned for their light gold color and small, effervescent bubbles. Flavors range from baked bread, citrus fruits and vanilla to nuts and cream depending on the blend and bottle aging.
Prosecco comes from the Veneto and Friuli regions of Italy and is made primarily from the Glera grape variety using the Charmat method of bulk secondary fermentation in stainless steel tanks. Proseccos have fine bubbles and aromas of pear, apple blossom and acacia with a light body and creamy mouthfeel. They offer exceptional value and versatility as an aperitif.
Cava is Spain's high quality answer to Champagne, produced in Catalonia using the traditional method. Made from a blend of Macabeo, Parellada and Xarel-lo grapes, Cavas offer good complexity for an affordable price, developing flavors ranging from lemon curd to brioche depending on bottle aging time.
Developing a Wine Palate and Understanding Tasting Notes
With so many varieties and styles of vino produced around the world, developing your palate to recognize flavors and aromas takes practice over time. The first step is learning basic tasting techniques like assessing a vino appearance, swirling it in the glass to release volatile aromas and taking small sips to coat your whole mouth. Concentrate on what first hits your nose followed by identifying flavors on the palate whether they be fruit, floral, spice or other characteristics. Tannins and acidity can also be detected to gauge a vino structure. Keeping a diary of tasting notes is helpful for improving recognition and eventually discerning quality differences. With experience, your palate will become more nuanced and able to detect subtle vino traits that enhance enjoyment.
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