Tempranillo (Red) [tem-PRAN-ee-O]

Tempranillo is the ubiquitous Spanish grape varietal that is responsible primarily or in part for nearly every great Spanish red, whether it is from Rioja, Priorat, or Ribera del Duero. Its greatness is almost always consummate with the skill of the winemaker and the yield per acre.

Trebbiano or Ugni Blanc (White) [treh-bee-AH-no or OO-nee BLAHNK]

Trebbiano in Italy and Ugni Blanc in France. Regardless of the name, this varietal is tremendously prolific; low in alcohol but high in acidity, it is found in almost any basic white Italian wine. It is so ingrained in Italian winemaking that it is actually a sanctioned, ingredient of the blend used for (red) Chianti and Vino Nobile di Montepulciano. However, most current Tuscan producers choose not add it to their wines, any longer.

Viognier (White) [vee-oh-NYAY]

Viognier, the rare white grape of France's Rhone Valley, is one if the most difficult grapes to grow. Nevertheless, fans of this floral, spicy white wine are thrilled by its prospects in the south of France and in the New World, most especially in California and Chile.

Zinfandel (Red) [ZHIN-fan-dell]

The origins of this tremendously versatile and popular grape are still not known for certain, although it is thought to have come from Southern Italy as a cousin of Primitivo. Zinfandel is the most widely planted red grape in California (although Australia has also played around with the grape.) Much of it is vinified into white Zinfandel, a blush colored, slightly sweet wine.

Real Zinfandel, the red wine, is the quintessential California red. It can also be used for blending with other grapes, including Cabernet Sauvignon and Petite Sirah. It has been made in a claret style, with berry and cherry flavors, mild tannins and oak shadings. Zinfandel has also been made into a full-bodied, ultra-ripe, intensely flavored and firmly tannic wine designed to age. In addition, it is sometimes made into late harvest and Port-style wines that feature very ripe, raisiny flavors, alcohol levels above 15 percent and chewy tannins. At its best, Zinfandel can and often does produce shining wines that are ready to drink when only a couple of years old.