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Grape varietals are the individual types or varieties of grapes that find their way into the world's wines. There are upwards of four thousand distinct grape varieties in the world, but the vast majority of wines we consume are from less than three-dozen of the world's finest varietals of the genus vitis vinifera. Some of these varietal names are easily recognizable (Chardonnay Cabernet Sauvignon, and Merlot for examples), while others are literally unknown to average consumers and serious tasters alike.
In the New World, wines are often bottled under the name of their primary grape variety (a minimum of 75% of one grape variety must be present for varietal bottling in the United States). Proprietary names are often used for blends that do not contain the minimum percentage of a single variety. Conversely, in Europe, the finest wines are known primarily by geographic appellation rather than their primary varietal (although this is changing; more and more French and Italian wines from less celebrated wine producing regions are being bottled with varietal names). Elsewhere, as in the United States, Argentina, Australia, Chile, New Zealand and South Africa bottle most wines under a varietal name; even sometimes by grape combinations such as Cabernet-Shiraz
Whether a wine appears as a varietal or a generic offering (Bordeaux, Burgundy, Chianti, Rioja, etc.) the following list of grape varieties should serve a good starting point for understanding the varietal connection among wines.
Barbera is the most successful grape variety in Italy's Piedmont region, where it makes such wines as Barbera d' Asti, Barbera di Monferato and Barbera di Alba. Its wines are characterized by a high level of acidity (meaning brightness and crispness), deep ruby color, full body, and low tannin levels; flavors are berrylike. Nevertheless, plantings have declined sharply in the United States. A few California wineries still produce it as a varietal, but those numbers too are dwindling. Its main attribute as a blending wine is its ability to maintain a naturally high acidity even in hot climates. This varietal has more potential than is currently being realized and may stage a modest comeback as Italian-style wines gain popularity.
Brunello
(Red) [broo-NEHL-oh]
This strain of Sangiovese is the only grape permitted for Brunello di Montalcino, the rare, costly Tuscan red that at its best is loaded with luscious black and red fruits and chewy tannins.
