Wine education
for a brighter pour
160 Foundation grapes · page 1 of 7
The red grape of Nemea in the Peloponnese, also grown elsewhere in Greece. Its central contrast is between juicy, supple young reds and more concentrated wines built for ageing. Rosé and sweet versions exist, so the grape name alone does not establish the wine style.
Learn the profileA late-ripening southern Italian red variety often combining substantial tannin with persistent acidity. It can produce both youthful fruit-led wines and concentrated, ageworthy reds; tannin management and time in bottle strongly affect its presentation.
Learn the profileA traditional white anchor of Castilla-La Mancha, capable of fresh varietal wines as well as blends.
Learn the profileCitrus, stone fruit & freshness
Learn the profileA Portuguese black grape valued for colour, berry fruit and useful acidity, including in warmer conditions.
Learn the profileA French-bred teinturier with coloured flesh, strongly associated with Alentejo’s red-wine repertoire.
Learn the profileA Burgundy white variety whose brisk acidity and modest perfume can yield refreshing young wines or more substantial, carefully farmed and aged examples. It is useful to taste without crème de cassis before judging its character.
Learn the profileAn Alentejo white anchor often giving ripe fruit and body, with freshness strongly influenced by harvest choices.
Learn the profileA widely used Portuguese white grape with firm acidity and restrained citrus character. Distinguish it from Arinto dos Açores.
Learn the profileA principal Piemonte white grape, especially in Roero Arneis. Dry still wine is the leading reference; sparkling and more mature expressions also exist.
Learn the profileA Greek white variety able to retain striking acidity at considerable ripeness. Dry wines can feel both forceful and taut; the grape also contributes to sweet wines, so neither origin nor variety alone establishes style.
Learn the profileA supple northern French white grape, often blended with Pinot Blanc in Alsace. Its rounded texture contrasts with Riesling’s sharper acidity.
Learn the profileBairrada’s signature black grape can give firm tannin and marked acidity, but extraction and ripeness change the result.
Learn the profileA Piedmont red variety that can combine vivid acidity with deep colour and relatively modest tannin. Its range extends from juicy everyday wines to concentrated, barrel-aged expressions.
Learn the profileA Central European red variety valued for berry fruit, spice and an acid-supported structure. Its range includes juicy, relatively supple wines and concentrated selections with firmer tannin; barrel treatment should be considered separately from regional identity.
Learn the profileUtiel-Requena’s defining black grape, making deeply coloured reds and fresh rosés.
Learn the profileArgentina’s Bonarda is the French-origin Douce Noire, also known as Corbeau or Charbono. It can make deeply coloured, fruit-led reds with freshness and grip, as well as adding colour and fruit to blends.
Learn the profileSouth-western Bulgaria’s late-ripening red, with cherry, herbs and savoury development.
Learn the profileRed fruit with a leafy edge
Learn the profileDark fruit & a firm framework
Learn the profileA Mediterranean red variety capable of firm acidity and tannin, from straightforward blends to concentrated old-vine wines. Old age of vines is context, not a guarantee of concentration, low yield or quality.
Learn the profileA Bordeaux-origin variety now strongly associated with Chile. Ripe dark fruit, herbs and pepper-like spice can form a supple yet substantial wine; obvious green pepper is neither compulsory nor proof of a flaw.
Learn the profileEtna’s principal white grape, associated with fresh, often taut wines. It leads Etna Bianco and has a higher minimum share in Bianco Superiore from Milo.
Learn the profileA major southern Portuguese black grape, especially associated with the Setúbal peninsula and Palmela.
Learn the profile