Arneis [Ahr-NAYZ]
Is a white wine grape from the Roero hills of Italy’s southern Piedmont. Arneis produces a crisp, aromatic, distinctive zesty wine of medium body and an exotic fragrance of pears, stone fruit and almonds.
Chardonnay [Shar-dun-NAY]
Chardonnay is Australia’s most widely planted white grape variety, where it is used to produce sparkling and dry white wine styles. It makes refreshing, crisp, light unwooded wines, or bold, rich and complex wines with intense fruit flavours of apple, fig, melon, peach and pineapple along with spice, honey, almonds, butterscotch and creamy flavours when fermented and/or matured in oak barrels. In warmer climates it produces a rich and full-bodied style wine; and a more refined, complex and distinctive style wine in the cooler climates.
Chenin Blanc [SHEN'N BLAHNK]
Chenin Blanc is a slightly underrated wine grape, producing styles varying from, clean, dry, apéritifs; medium-dry and food friendly and unctuous, rich and mouth-filling, late harvest wines. Flavours of apple, peach, pear and spice along with honey, lanolin and almonds are what to typically expect.
Gewürztraminer [geh-VERTS-trah-mee-ner]
‘Gewürz’ is German for ‘Spice’ and ‘traminer’ is German for ‘dry’ – This grape makes a refreshing white wine with a distinctive and floral bouquet of rose petals and pungent lychee with rich, spicy, sometimes slightly sweet flavours. It is made in a range of styles varying from bone dry and crisp, to off-dry, and a rich and complex, late harvest dessert style wine. Often smells sweeter than what it tastes and is a superb wine to drink with fragrant, spicy dishes.
Marsanne [mahr-SANN]
Wine made from Marsanne tends to be rich and nutty, full-bodied with hints of spice, pear and citrus notes with melon and honeysuckle aromas typical in bottle aged Marsanne. It is also blended with Roussanne and sometimes Viognier to produce a more elegant style. Of all Australian varieties it often requires unusually long bottle aging to come into character. Victoria has some of the world's oldest vineyards growing Marsanne, particularly the in the Goulburn Valley.
Moscato [mos-kat-toh]
(See Muscat)
Muscat [MUSS-kat]
Has a unique aromatic aroma with pronounced spice and floral notes. It is a versatile grape, which is also used in blending and can produce anything from a low-alcohol, sweet and frothy, to bone-dry wines. It is commonly found in North East Victoria's Rutherglen district, which is generally regarded to produce some of the world's greatest fortified wines.
Pinot Grigio [pee-noh, GREE-zOH]
Synonym name of ‘Pinot Gris’ - Known as Pinot Grigio in Italy; This style is generally made without the use of oak resulting in a light bodied, crisp, dry white wine with apple and citrus fruits and some sweet floral aromas.
Pinot Gris [PEE-no, GREE]
A mutant of Pinot Noir, this variety produces a rich, textured and full-bodied wine, flavoured with pears, spiced apple and stone fruit characters with nutty and minerals characters.
Riesling [REES-ling]
Considered one of the Australia’s great wine styles; Australian Rieslings tend to be dry and lower in alcohol than other varieties. It produces wonderfully perfumed dry elegant wines usually consumed young fresh and zesty, but capable of developing toasty, citrus marmalade and honeyed characters when aged. Typical characteristics of Australian Rieslings include floral aromas, fruit blossom, apples, limes, other citrus fruits, tropical fruits, as well as slate, minerals and kerosene. The Barossa Valley, Clare Valley and Eden Valley of South Australia have become world famous for this variety.
Roussanne [Roo-SAHN]
A white wine grape mainly used for blending with the white wine grape Marsanne. It is generally lean, leggy and hauntingly aromatic; Roussanne carries hints of peaches, apricots, honey and lemony acidity. When in top form, it takes well to oak barrels and can provide a welcome alternative to Chardonnay.
Sauvignon Blanc [SO-vin-yon, BLAHNK]
Best suited to the cooler regions of Victoria and South Australia - Wines from this variety have a distinctive grassy, herbaceous, gooseberry, passionfruit and citrus flavours; in warmer climates, the flavours tend more towards ripe tropical fruit. Sauvignon Blanc makes a crisp fresh wine with balanced acidity and is generally un-oaked; although some winemakers are using subtle oak integration to produce more delicate and complex styles. This wine is best enjoyed young. Semillon is often blended with Sauvignon Blanc to produce a fresh lively easy drinking style.
Sémillon [SEM-ih-yon]
Typically grown in the Hunter Valley (New South Wales) and the Barossa Valley (South Australia) these wines tend to be dry, fresh and unwooded. Styles range from Piercing in their youth; full of lemon flavour, with slightly grassy overtones to lanolin, nutty, creamy vanilla and toasty oak characters typical in wooded and bottle aged Semillon. When infected by the "noble rot" fungi, (Botrytis Cineria) it produce gorgeous, unctuous sweet wines of tropical fruit, caramel, honey and more honey! As for blending… it is commonly added with Sauvignon Blanc and occasionally Chardonnay to add balance, body and flavour.
Viognier [Vee-yon-YAY]
A grape variety with lots to offer! Hailed as the 'new Chardonnay' - It can be made in an elegant, fragrant style or a more hedonistic, luscious, full-bodied style. It is typically characterised by Apricot, lime and white peach flavours, followed by perfumed and spicy floral aromas and are best enjoyed young. As a blending wine, it is often blended; (2% - 5%) with Shiraz to give complexity and lift to the spicier notes; particularly in cooler climate Shiraz, and add structure, body and flavour to Marsanne and Roussanne styles.
Reds...
Barbera [Bar-BEAR-ah]
Is a red grape variety, which originated in the Piedmont region of northern Italy. It produces crisp wines with an intense ruby colour, high acidity and low tannins, characterised by berry like flavours. As a blending wine, Its main attribute is its ability to maintain a naturally high acidity even in hot climates.
Cabernet Franc [Cah-burr-NAY, Frahnk]
One of the parent grape varieties of Cabernet Sauvignon, and partnered with Cabernet Sauvignon and Merlot in Bordeaux style blends. It produces light to medium-bodied wines, low in tannin with more up-front ripe fruit than Cabernet Sauvignon; include black fruits, raspberry, cassis, peppery and some herbaceous aromas.
Cabernet Sauvignon [Cah-burr-NAY, SO-vin-yon]
Known as the ‘King of Grapes’ and considered to be one of Australia’s greatest reds, taking second place in importance to that of the highly successful Shiraz. Deeply-coloured with a firm tannin structure, Cabernet produces wines of great intensity, concentration and depth of flavour, resembling ripe black fruits of currant, blackberry, plum and cherry; marked with black olive, eucalyptus, tobacco and cedar with spicy and herbaceous overtones.
Medium to full-bodied and very age worthy, Cabernet spends 18 months and longer in French or American oak barrels to soften the tannins, add complexity and toasty cedar and vanilla flavours, producing a smooth, velvety, dark-chocolate texture. In warmer climates the wines are supple and elegant, and in cooler climates are marked by pronounced vegetal, bell pepper, oregano and tar flavours.
As a blending wine it stands well with Merlot and Cabernet Franc (Bordeaux style), but famously for its blends of Shiraz and Cabernet Sauvignon, giving structure and elegance to the ripe fruit flavours of Shiraz.
Dolcetto [dole-CHET-toh]
Originating from Piedmont region of northwest Italy, and meaning “Sweet One”; this grape produces wines that are dark and rich in colour; soft and round with a fruity nose of blackberry and blueberry and hints of licorice and almond aromas.
Gamay [Gah-MAY]
From the Beaujolais region of France, Gamay is made as an early drinking light-bodied wine, high in acidity and generally low in alcohol with flavours reminiscent of red fruits, banana and bubblegum. Often winemaking techniques and yeast strains impart secondary flavours and complexity to the style.
Grenache or Garnacha [Greh-NAHSH or Greh-NAH-CHA]
Grenache is a variety that when grown in warmer climates, produces wines that are highly perfumed, soft, round and very flavoursome. It is for this reason that Grenache is usually blended with Shiraz among others including Mourvèdre to produce a fuller flavoured, balanced and structured wine. These wines are meaty, earthy and characterise red and black fruit flavours, drenched in high alcohol.
Malbec [MAHL-beck]
This grape is rather intense, Inky and black in colour and loaded with macerated black fruit flavours and earthy spice overtones. Commonly used in blends, with Merlot and Cabernet Sauvignon to create the renowned French Bordeaux blend. It is also known in Argentina where it produces very popular varietal wines.
Merlot [Mehr- LOW]
Another of the partners used in Bordeaux style blends. This is a juicy red grape of Medium to full-body with supple, smooth, silky, blackberry, plum, chocolate and fruitcake flavours and aromas. Low in tannin, it enjoys blending with Cabernet Sauvignon to give backbone, softness and tannic strength to the resulting wine. It loves to spend time in oak and has great aging potential, developing into silky, smooth, soft wines, redolent of herbal and oak aromas. Merlot is a friendly style of wine to introduce, people to the enjoyment of red wine.
Mourvèdre or Mataro or Monastrell [more-VEH-druh or Mat-are-oh or Mon-oh-strell]
Not being the most charming of varieties, these wines tend to be of medium-weight, dark in colour, tannic and quite alcoholic. They produce good quality and pleasing table wines and age quite well. These wines are characterised by soft fruit flavours of blackberry, cherry and plum, complimented with spicy, gamey or earthy overtones. As a blending wine it compliments Shiraz and Grenache to produce very well balanced, structured and fruit driven wines.
Nebbiolo [NEH-bee-OH-loh]
From the Piedmont region of Italy and like other Italian varieties, is attracting interest in Australia. These wines are dark in colour, tannic and quite alcoholic; a tough wine requiring about 5 to 10 years cellaring to tame the tannins before becoming approachable for drinking, therefore tend to be l-o-n-g lived! New world styles of Nebbiolo have evolved to be more approachable and enjoyable in their youth. A nose typically redolent of 'tar and roses’ it is also described as smelling of cherries, violets and black licorice or truffles in its youth. When aged, these wines develop complex aromas and flavours of fruits, flowers with gentle spice and gamey overtones with rich and long-lasting flavours usually with a firm, dry finish.
Petit Verdot [Peh-TEET-Veh-doh]
Petit Verdot is the least known variety of the Bordeaux blend. It is taking favourably to the warmer regions of Australia and fast becoming a strong contender as the alternative to Shiraz. These wines are very deep purple in colour with a strong tannin structure; characterised by pencil shavings and even banana in its youth and developing strong violet and leather overtones with maturity. It is used as a blending wine to add aroma, colour, acid and tannin; typically in the production of classic Bordeaux style blends; and also in Cabernet Sauvignon to add mid palate character, which Cabernet Sauvignon lacks.
Pinot Meunier [PEE-no, MOON-i-air]
A mutation of Pinot Noir, this variety of black wine grape has slightly higher natural acidity, lower tannin and makes an enjoyable dry red wine on its own, like a more fruity and rustic Pinot Noir. It is one of the three main grape varieties used in the production of sparkling wine (the other two being the black Pinot Noir and the white Chardonnay) and is recognised for contributing fruit flavours, body and richness to the resulting wine.
Pinot Noir [PEE-no, NW-AHR]
Pinot Noir has been donned as one of the most loved and enjoyed varieties on the planet… and the great grape of Burgundy. Standing out as the single greatest lighter-bodied alternative for red wine drinkers, these wines are rich and elegant of light to medium-body with a fine tannin and dry finish. Aromas reminiscent of strawberries, redcurrants and cherry, its flavours are intense with rich macerated red and black forest fruits; of black cherry, currants and raspberry with distinguishing spicy, gamey and earthy forest characters. Pinot Noir is also used as the base in the production of Sparkling wine and when grown in cooler climates and blended with its partner Chardonnay and sometimes Pinot Meunier, it produces some greatest sparkling wines Australia has to offer.
Rosé [Rows-AY]
Made by using a single variety or a blend of varieties these wines are pale pink in colour from allowing the skins of the red wine grape to remain in contact with the juice (during fermentation) for a short period of time. Ranging from dry to sweet and light-bodied in style, these wines reflect subtle varietal fresh fruit characters and flavours with a perfumed and fragrant floral bouquet. A seriously fun and great Summer wine, best enjoyed chilled.
Sangiovese [sahn-joh-VEHS-eh]
From the Chianti region of Italy, Sangiovese is one of the more popular Italian grape varietals grown in Australia. It produces wines of medium to full-body with a supple texture and moderate to high natural acidity with savoury, drying tannins. Typical characteristics include red and black fruit; slightly bitter, mouth-watering sour cherry and black cherry aromas, with spices, fresh cut herbs, leather and earthy overtones. A great partner when blended with Cabernet Sauvignon, as Sangiovese softens the tannins, adds a little spice and provides a smoother texture to the resulting wine.
Syrah or Shiraz [sih-RAH or shih-RAHZ]
Shiraz is the alternate name for the French ‘Syrah’ clone, and is the most important and widely planted grape variety in Australia producing outstanding medium to full-bodied wines, of a smooth, supple texture and moderate smooth tannins. The wine is Deep crimson in colour with aromas and flavours reminiscent of ripe black fruits, pepper and spice with vanilla, leather and charred-oak overtones. Small quantities of Viognier are often added (2% - 5%) to give complexity and lift to the spicier and more complex notes of the Shiraz. In cooler climates it produces complex medium-bodied style wines of red berries and white pepper; and rich, full and fruity full-bodied wines in warmer climates.
It is grown in many Australian wine regions including Heathcote in Victoria, known for their soft, spicy and chocolaty styles; the Barossa Valley, McLaren Vale and the Clare Valley in South Australia for their big, full-bodied styles; and the Margaret River in Western Australia for their notably traditional French styles.
Tempranillo [temp-rah-NEE-yo]
From the Rioja region of Spain, Tempranillo is traditionally garnet-hued with flavours of tea, brown sugar and vanilla. New world styles tend to display aromas and flavours redolent of plums, tobacco and cassis, along with a very dark colour and a dense tannic structure with earthy and leathery overtones. Its wines can be consumed when young, but offer their best when aged, especially when aged in oak. It is generally oak matured in American oak and sometimes French oak. As a blending wine, it is often blended with other varietals to provide balance and body to wines that are low in acid levels and sugar content. It is grown in many Australian wine regions including Heathcote and the Yarra Valley in Victoria; McLaren Vale and the Adelaide Hills in South Australia and the Geographe Region of Western Australia.
Zinfandel [ZIHN-fan-dell]
Known as Primitivo in Italy, Zinfandel is a spicy, peppery wine, with a hint of fruity flavour, varying from bold and ripe, full-bodied and intense to light-bodied and fruity with a deep red, bordering on black colour. Best described as having flavours and aromas of berries and black cherries, black pepper and vanilla, infused with a well stocked spice rack and complimented with complex characters of tar, truffle and earth. Ideally best enjoyed while young, within a year or two, but are also known to age quite well.