California’s own jack-of-all-trades grape. Zinfandel can produce a wide range of styles from red, white, and rosé wine with varying sweetness levels. A fruit-forward, concentrated and bold, high alcohol red wine loved for it’s “jammy” fruit, smoky, and spice flavors. There has been much confusion and mystery behind Zinfandel’s origins as it is also Primitivo in Italy, and Tribidrag and Crljenak Kaštelanski in Southern Dalmatia. Believed to stem from Croatia, it is closely related to their #1 red wine, Plavac Mali. What’s not confusing is the potential greatness and quality made from this thrilling grape. Zinfandel is a no-brainer pairing with cooking BBQ on the weekends with your loved ones.

Traditionally from France, Malbec (AKA Côt or Auxerrois) travelled a long way from its origin to Argentina, ultimately finding a home where it could establish itself. Although it is still grown nobly in specifically, Cahors, France. Malbec is loved for its full body, beautiful purple or magenta colors, bold red and black fruit flavors, and smooth chocolatey notes. Cahors Malbec tends to have hefty tannins and can be quite rustic compared to those from Argentina, which are typically more lush and soft. Other notable regions are Chile, the United States and Australia.

Riesling is an aromatic white grape variety producing arguably some of the finest white wines in the world. Public misconception can give Riesling a negative connotation, but it actually varies greatly in style from bone-dry (“trocken”), off-dry (“halbtrocken”) to very sweet. The labelling terms for Riesling’s sweetness levels are as follows, each next one increasing in sweetness. Kabinett, being the lightest style, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, and Eiswein.

It is a wonder of a vine adapting and preserving its identity wherever it is grown. Riesling is the great grape of Germany, perhaps the world’s most important region for producing this variety. It is also of significant importance to Alsace, France and grown popularly in the United States and Australia.

These wines tend to have a prominent aroma of petroleum as well as beeswax or honey and flowers. They pair excellently with many foods depending on the style, but their classic partner is Indian or Asian dishes.

Vermentino, often associated with Corsica or Sardinia in Italy, offers both light white and rosé styles of wine. What most people don’t know is it’s actually a secret ingredient in many Provence Rosé wines! Whether oaked or un-oaked, Vermentino wines tend to be big, herbal, and ripe-fruit flavored with genuine interest. Well-deserving of more attention, this varietal is producing table wines of real character.

A pleasantly refreshing light white wine. Most known from Rias Baixas in Spain, but additionally as Vinho Verde in Portugal. Albariño’s are generally high in acid with refreshing citrus fruit flavors and a notably saline mineral character due to the regions’ proximity to the ocean. Serve these wines well-chilled while eating fish tacos on a hot summer day, you won’t be disappointed.

A true chameleon of a grape, Chenin Blanc can take on many forms including lean, dry whites and fine sparkling wines to sweet, rich balanced brandy and sherry. It is grown in distant parts of the globe, most commonly South Africa and Loire Valley in France. Given its versatility, Chenin Blanc can produce some exquisite wine. Many of these wines offer an excellent quality-to-price-ratio (QPR) meaning you could be getting a great bang for your buck. Classic aromatics and flavors include quince, yellow apple, pear, chamomile, honey, and other florals and spices. A foolproof pairing: Thai or Vietnamese cuisine!

Italy’s best kept treasure. Nebbiolo produces some of the greatest wines in the world, but is hardly planted outside of its home country. Famous to Italy’s Piedmont region, look for these twin stars that are 100% Nebbiolo: Barolo and Barbaresco. This renowned grape produces glorious red wine containing complex flavors with high acid and tannin, allowing these babies (in the right hands) to age for years to come. Grab yourself a bottle, or three, and see for yourself what these wines can do!

Known as Grenache, or Garnacha (in Spain), this hot-climate grape vine can produce high-intensity, high-alcohol, flavorful medium-bodied red wines. Thinner skinned and low in tannin, Grenache is staple grape for not only producing red wine, but also Rosé. Ever hear of a “GSM” blend? Grenache, while lovely on its own, is a great partner to blend with Syrah, it’s bigger and bolder friend, as well as Mourvèdre. Mostly grown throughout Spain and in Southern France, particularly the Southern Rhône, Grenache is becoming increasingly popular in other hotter-climate regions. A go-to glass of wine for the end of a long work day!

The parent grape of both Merlot and Cabernet Sauvignon. Cabernet Franc wines tend to be more herbaceous and lower in tannin than its offspring. Leaving an approachable red wine with distinctive aromas including raspberries, violets, and pencil shavings that makes for any evening delight. Cabernet Franc is producing exceptional wines from the Loire Valley in France including areas of Chinon, Bourgueil, and Anjou. It also planted widely throughout Italy and California.

Pinot Gris, or Pinot Grigio in Italy, is a mutation of the Pinot Noir grape. Low in aromatics, Pinot Gris can range in a variety of styles from dry to sweet. In Alsace, France a Pinot Gris may be rich, full-bodied, richly textured, and high in alcohol. Whereas in Italy, Pinot Grigio may be much lighter with zesty citrus and green fruit flavors. Either way, if you’re looking for an easy white wine to sip on any occasion, Pinot Gris is the way to go!

The main variety planted, almost exclusively, in Beaujolais, France. Fruity, floral and uncomplicated this light-bodied red is a sure pleaser for the masses. Notably higher acid, low tannin, and aromatic, Gamay is a good pair with just about any manner or style of dishes. Drinkable young, affordable, and delicious, what’s not to like?

Sangiovese is Italy’s most planted grape varietal and can taste quite different throughout, depending on the region it is grown in. It is the key grape variety of Tuscany’s distinguished Chianti and Montalcino regions. Sangiovese is generally higher in acidity with hints of local earth and herbs including roasted tomato, balsamic and oregano making this wine a great match for you guessed it: tomato sauce. It is sure to stand up beautifully with your home-cooked Italian meal.  AKA “Prugnolo Gentile” in the Montepulciano region within Italy.

Of the noble grape varieties, Syrah may have the oldest geography and history. The vines origins are thought to date back to one of the world’s earliest wine-producing regions, the city of Shiraz in the Middle East. Now worshipped in the Rhône Valley in France, these dark, dense, and powerful wines can be just as distinct as Cabernet Sauvignon. You’ll find this grape also largely grown in Australia, where it is identifiable as Shiraz.

Sometimes known to be “meaty,” think exotic spices and darker meat dishes to help showcase the complexity of these wines. Syrah needs time to show its greatness, but when it does, you’ll be thankful you had a bottle!

Cabernet Sauvignon’s perfect match! A somewhat unappreciated superstar black grape, Merlot is excellent as a blending partner, as well as a stand-alone varietal. Offering luscious, often plum, smokey or chocolatey flavors, and a full body, Merlot can achieve great richness. This luxuriousness is what allows Merlot and Cabernet to blend so well. You can often find Merlot in a Bordeaux blend, but with the right hands, it can be shaped into a really exciting varietal.

Known inherently as the best red grape variety in the world, Cabernet Sauvignon is the epitome of a perfect international traveller. Boasting strong black fruit flavors, It can give distinct characteristics varying by the region and soil it comes from. These bold, concentrated, and age-worthy wines can lay down roots and thrive all around the world.

Cabernet Sauvignon is a natural cross between Cabernet Franc and Sauvignon Blanc originating from Bordeaux, France. The rich flavor and high tannin make a perfect pair to flavorsome red meats or simply elegant on their own.

As one of the most popular grapes for growing and consuming, Chardonnay can be made in a wide range of styles depending on where it is grown and how it is made. These styles can vary from a sparkling Blanc de Blanc, or fresh fermented in stainless steel, to rich and creamy white wine aged in oak barrels. While Chardonnay can flourish in many environments, in its homeland of Burgundy it can produce some of the most remarkable and longest lived examples. Whereas from California it can produce both oaky, buttery styles as well as leaner, European-inspired wines. A Somm secret: the Burguny subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style with high levels of acidity. Most people who do not like oaky/buttery Chardonnay may likely enjoy Chablis.

Notable regions for this grape include Burgundy (and Chablis) in France, Central Coast, Napa, and Sonoma in CA, and Western Australia.

When pairing with meals, consider the characteristics, flavors, and acidity of your food first. You always want to try to match the same characteristics and intensities with your wine. No brainer pairing options include seafood, salads, and white meat. Chardonnay, with its vast versatility, is everyone’s best friend.

The most important grape of Austria, Grüner Veltliner can be made in a myriad of styles.  These fruity, herbaceous, and peppery wines give a mouth-watering acidity making them ultra charming and delightful. A very versatile food wine, Grüner Veltliner can be enjoyed throughout your meal or while lounging on your porch as a spring sipper. Drink while the bloom of youth is still on it!

Sauvignon Blanc, a very recognizable white wine that is popularly dry, refreshingly zesty, and has strong, fruity and herbal characteristics. Ever hear of the term “pyrazines?” It’s a term noting the strong herbaceous flavors that are derived from compounds called Methoxypyrazines. These compounds are also found in bell peppers!

A flagship varietal to the Loire Valley in France (Sancerre) and New Zealand, the Sauvignon Blancs from New Zealand tend to be more aromatic and have tropical fruit notes than those from the Bordeaux or Loire Valley regions in France. Usually fermented in stainless steel vats, Sauvignon Blanc gives a clean, crisp flavor with occasional mineral notes, but no characteristics from oak, like you would normally see in a grape varietal like Chardonnay. However, look out for Fumé Blanc, this style of wine is an oaked-version of Sauvignon Blanc.