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Petite Sirah (Red) [peh-TEET sih-RAH]

Petite Sirah has long been favored a s a blending grape in France and California, where it offers otherwise simple, light-colored wines greater color, depth, intensity, and tannin. Petite Sirah is actually related to Durif, a minor French varietal, and is not a true Syrah. As tastes change, Petite Sirah, with its ripe berry flavors and crisp, chewy tannins, has begun to fall out of favor. Moreover, the dense, inky examples of Petite Sirah that show so much promise early in their lives fail more often than not to improve with age, only becoming more tannic and earthy.

As a supporting player, the Petite Sirah grape often shines with Zinfandel.

Pinot Blanc (White) [PEE-no BLAHNK]

Now believed to be related to Pinot Noir and not Chardonnay, Pinot Blanc was once extensively referred to as the poor man's Chardonnay because of the two grapes similar characteristics. Presently, Pinot Blanc is used in Champagne, Burgundy, Alsace, Germany, Italy, and California, where it can make terrific wines. When well made, Pinot Blanc is intense, concentrated and complex, with ripe pear, spice, citrus, and honey notes. It can age well, but is best early on while its fruit shines through.

 

Pinot Gris or Pinot Grigio (White) [PEE-no-GREE or GREE-zho]

Known as Pinot Grigio in Italy, where it is grown extensively in the northeast part of the country, this varietal produces quite a lot of very drinkable dry white wines as well as Collio's excellent whites. As Pinot Gris, it used to be grown in Burgundy and in the Loire Valley, although it has been supplanted there. However, Pinot Gris comes into its own in Alsace-where it is known as Tokay. Southern Germany plants it as Rulander. When fine, this varietal is soft and gently perfumed. Moreover, it possesses more color and charm than most whites.

 

Pinot Noir (Red) [PEE-no NWA]

Pinot Noir, the great red grape of Burgundy, is a touchy varietal. The best examples offer the classic black cherry, spice, raspberry, and currant flavors, and an aroma that can resemble wilted roses, as well as earth, tar, herb and cola notes. Conversely, Pinot Noir can also be rather ordinary, light, simple, herbal, vegetal and even weedy. Other times, it can be downright funky, with pungent barnyard aromas. In fact, Pinot Noir is the most fickle of all grapes to grow: It reacts strongly to environmental changes such as heat and cold spells, and it is notoriously fussy to work with once picked, since its skins are easily bruised and broken. Even after fermentation, Pinot Noir can hide its weaknesses and strengths, making it a most difficult wine to evaluate out of barrel. In the bottle, too, it is often a chameleon, showing poorly one day, brilliantly the next. Nevertheless, it can and does produce some of the planet's greatest red wines, like Romanee Conti.

Riesling (White) [REES-ling]

Riesling wines can be distinguished by their floral perfume, but after that they vary widely. In Germany's Mosel-Saar-Ruwer area, the wines are delicate and subtle, with very low-alcohol, while in the Pfalz they become spicy, exuberant and full-bodied. In Alsace, the result is more often than not bone-dry. Because Riesling is one of the grapes susceptible to Botrytis cinerea, it also produces luscious late-harvest dessert wines. In addition to Germany and Alsace, Australia, Austria, and New Zealand also produce some compelling Rieslings.