Wine Types
- Red Wines
- White Wines
- Rosé Wine
- Champagne & Sparkling
- Kosher Wines
- Dessert, Fortified & Fruit Wines
Red Wines
There are a countless number of red grape varieties in the world, some able to make wine, others best suited for the Welch's factory. Right now, the world wine market focuses on about 40 – 50 different red wine grape varieties, the most widely recognized and used listed below.
What differentiates red wine from white is first, the skin color of the grape, and second, the amount if time the grape juice has with its skins. After picking, red grapes are put into tanks or barrels where they marinate with their skins for a bit, absorbing the pigments and other aspects of the skin (think tannins). This is how red wine gets its red color. The exact color, which can range from light red to almost purple, depends on both the color of the particular grape skin and the amount of time it sits with the skins. Remember, the inside of almost all grapes is a light, golden color – it's the skins that have the pigment. For example, much of Champagne is made from Pinot Noir and/or Pinot Meunier, both red grapes. Yet because it spends so little time on its skins, the color of the Champagne is often white.
The list below is roughly organized from lighter-bodied to fuller-bodied, lower tannins to higher tannins and light color to deeper color – but note that this is not an "always" list, just a general guideline. Remember, European and old-world countries tend to label their wine by region, while new world wine is most often labeled with grape variety.
| Grapes | Where they grow best |
| Gamay | Beaujolais, France |
| Pinot Noir | Burgundy, France; California; Oregon; Champagne, France |
| Tempranillo | Spain |
| Sangiovese | Tuscany, Italy |
| Grenache/Garnacha | Rhone, France; Spain; Australia |
| Merlot | Bordeaux, France; California; Washington State, Chile |
| Zinfandel | California |
| Cabernet Sauvignon | Bordeaux, France; California; South America |
| Nebbiolo | Piedmont, Italy |
| Syrah/Shiraz | Rhone, France; Australia; South Africa; California; Washington State |
Other popular red grapes and where they grow best:
| Grapes | Where they grow best | |
| Carmenere | Chile | |
| Malbec | Argentina; France | |
| Mourvedre | France; Australia; California | |
| Petit Sirah | California |
White Wine
White wine differs from red wine in, first and most obviously, color. Under that skin, the pulpy part of a white grape is the same color as that of a red grape. The skin dictates the end color for red wine, which differs from the white's color determinates.
This is mainly due to the pressing of the grapes. When white grapes are picked, they are immediately pressed and the juice is removed from the skins with little contact.
Color in white wine does vary, often from the type of grape, occasionally from the use of wood. Listed below are a few of the most common white varieties in the world wine market and of wine.com. They are listed from lighter bodied, and lighter colored, to fuller bodied with deeper colors. The list is not set in stone – winemaker's decisions and climate may affect the end result of a white wine's body and color – we just give you the guidelines.
| Grapes/Region | Where primarily grown |
| Champagne | Champagne, France |
| Pinot Grigio/Pinot Gris | Alsace, France; Italy; Oregon; California |
| Sauvignon Blanc | Loire, France; New Zealand; California; South Africa |
| Chenin Blanc | Loire, France; South Africa |
| Riesling | Germany; Alsace, France; Australia; New Zealand; Washington State; California |
| Chardonnay | Burgundy, France; Australia; California; South America; South Africa; Oregon |
| Viognier | Rhone, France; California |
Other white grapes to notice, listed alphabetically:
| Grapes | Where they grow best | |
| Albariño | Spain | |
| Gewurztraminer | Alsace, France; Germany | |
| Sémillon | Bordeaux, France; Australia |
Rosé Wine (roe-ZAY)
A Rose by Any Other Name Technically, a rosé is an "unfinished red wine," but the term seems so- secondary. Rosé is a different sort of wine, with all the refreshing qualities of a white wine mixed with some characteristics of a red. It can be made from many different grape varietals and in many different regions, the most popular and successful being Southern France, Spain, California & Italy.
Notable Facts Rosé is a wine that goes through the red winemaking process, but is stopped before extracting too many red wine characteristics. Almost always made from red varietals, the grapes are pressed and the juice sits with the skins for fermentation - but just for a little while - enough time to get a bit of color and a bit of the skin characteristics. Then fermentation continues as a white wine, most often in stainless steel. Rosés are typically ready to drink early - not so much to age. Some popular regions of rosé are Tavel (an AOC for ONLY rosé wines in the Rhone area of France), other areas of Southern France, Spain, Italy and California. Almost all regions make rosé, and many from different grape varieties (Grenache - based in Spain, France, Australia and South Africa; Sangiovese or Nebbiolo in Italy). Just like red and white wines, rosés can be of different styles - sweet or dry, dark or light - the winemaker and grape variety (or varieties as rosés are often blended) are key. Pink wines have delicious character and are perfect for food. For dryer styles of rosé, try those from Southern France and Spain, for the sweeter styles, look for White Zinfandel and some other California rosé makers.
Summing it up Successful Sites: Southern France, Spain, Italy, California
Common Descriptors: strawberry, raspberry
Champagne & Sparkling
The essence of bubbles Many countries around the world make sparkling wine, each of them unique. The best-known sparkling wine is, of course, Champagne. Though so much sparkling wine is referred to as Champagne, true Champagne must come from the namesake area and is one of a kind in taste, texture and reputation. The region is responsible for perfecting the bubble-making process, often referred to as methode champanoise or traditional method. The basic tenets of the traditional method are:
- Only three grapes are used – Chardonnay, Pinot Noir and Pinot Meunier
- Secondary fermentation occurs in the bottle
Beyond those rules, there are many details involved that make Champagne and its method of winemaking so distinctive, which is why it is emulated in so many winemaking areas. The categories of Champagne, and wine in the Champagne style, include vintage and include non-vintage, as well as include rosé.
In the US, California leads the way in sparkling wine made in the traditional method. Many wineries in California are owned and operated by Champagne house companies, and you may find the California bottles similar in style to their French counterparts. Other US producers include New Mexico and Oregon. Around the globe, sparkling wine hails from Australia, South Africa, Canada and South America, to name a few.
In Spain and Italy, Cava & Prosecco are the regional bubbles, both often made in traditional style. These are light and fruity sparklers that are often in the less-than-$15 category, which make them perfect for everyday enjoyment.
Reading the Label Some Champagne & Sparkling wines have all 3 grapes, some have one or two.
- Blanc de Blanc – means "white of white" and is made only of Chardonnay; lighter in style, perfect with shellfish and seafood.
- Blanc de Noir – means "white of black" and is a white champagne made from either Pinot Noir or both Pinot Noir and Pinot Meunier both red grapes); usually fuller-bodied than blanc de blanc, this style can match with a variety of foods.
- Rosé – could be only one grape or all three, but must contain some percentage of a red grape. Can be robust in style and hold its own with a dinner.
Champagne & Sparkling Styles Some Champagnes & Sparkling wines are bone dry, while others are off-dry and still others are sweet. The level of sweetness depends on the last step before the cork, dosage.
- Extra Brut or Brut Naturale – Bone dry - the driest of the dry
- Brut – Dry. This is the typical style of Champagne, with no sweetness
- Sec – Still very dry but with a hint of sweetness.
- Demi-sec- While the definition is half dry, think of it as half sweet. This wine will be fairly sweet.
- Doux – also known as rich, this wine is the sweetest you can get in Champagne –over 5% sugar. It's a dessert in itself and very rare.
Kosher Wines
Kosher wines are no longer relegated to the sticky-sweet white wines that you drank at Passover. Quality wines from all over the world now carry the kosher certification and are receiving well-deserved praise.
What makes a wine Kosher?
A kosher wine begins like every other – as grapes on a vine. These grapes may be grown and picked by any one (kosher or non-kosher). But once grapes reach the winery for crushing, the process is under strict rabbinal supervision. From crushing through bottling, the wine must be handled and processed by Sabbath-observing Jews. Barrels and tanks must be deemed kosher for use. The rabbi or Kashrut trained supervisor must observe all of the winemaking process and no work can be done on the Sabbath.Meshuval v. Non-Meshuval
A meshuval wine is one that has been pasteurized, meaning it has been brought to the boiling point and then cooled. While that sounds like it makes mevushal wines cooked, that is not quite the case. Newer technology and modern winemaking use flash pasteurization, where a wine is brought to the boiling point within seconds and cooled down just as quickly. In some tastings it is difficult to tell the difference between mevushal and non-mevushal. After a wine goes through the meshuval process, it remains kosher no matter what type of handling it receives. A non-kosher waiter or server can open the wine and it still remains kosher. Most kosher wines made in the US are meshuval. More non-meshuval wines are found in Israel, where it is not too difficult for a bottle to remain in kosher hands after bottling until the time of drinking.
Quality in kosher wines has grown (and continues to grow) by leaps and bounds. Kosher wines are found from in France, Spain, California, Italy, New Zealand and Israel. Ratings are increasing by leaps and bounds, and the wines are focusing on producing quality wine, not just kosher wine.
Dessert, Fortified & Fruit Wines
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