Exploring the differences between regions and winemaking from a single question.

Graham’s

Graham: the 6 in the name and the 20 in the age statement

Douro / Port

Using Six Grapes and 20 Year Tawny as examples, distinguish what the numbers in the names and the aging indications represent.

Taylor’s Port

Taylor: Port year indications and cask aging

Douro / Vila Nova de Gaia

Comparing Taylor’s LBV and 20 Year Old Tawny: separating out the vintage, time in cask, and shipping condition clarifies the two styles.

Niepoort

Niepoort: From Port to vineyards across the regions

Douro / Dão / Bairrada

Using the introductions of wineries and vineyards as clues, we will clarify the fortified and non-fortified wines of the Douro and their expansion to other regions. We will read the distinctions under a shared producer name.

Disznókő

Disznókő: Interpreting Sweetness from Fruit Selection

Tokaj

Compare the raw materials for dry wines, the raw materials for sweet wines selected by bunch, and the single berry-selected Aszú grapes. Compare the harvesting and winemaking flow as published by Disznókő.

GAIA Wines

Gaia: Assyrtiko raw material selection and natural fermentation

Santorini/Nemea

Confirm the origin of the grapes for both wines, trace the wild ferment's skin contact, fermentation vessels, and post-fermentation selection. Read beyond the term 'spontaneous fermentation' to understand the next steps involved.

Gantenbein

Gantenbein: Three grape varieties—vineyards and a gravity-flow winery

Graubünden/Fresh

Read Gantenbein's three varieties based on the vineyard sizes and gravity-flow winery. Even within information from a single producer, the significance of the numbers changes between land allocation and the blend of a particular wine.

Robert Mondavi Winery

Robert Mondavi: The meaning and substance of Fumé Blanc’s name

California / Napa Valley, Oakville

Use technical sources to confirm the blend, parcels, and key components for Fumé Blanc 2020.

Stag’s Leap Wine Cellars

Stag’s Leap Wine Cellars: Single vineyards and selection from two vineyards

California / Napa Valley, Stags Leap District

By reviewing the history of S.L.V. and FAY, we determine where the grapes for Cask 23 come from.

Chateau Montelena

Chateau Montelena: Napa Base and Sources for Chardonnay

California / Napa Valley, Calistoga

We will read about a historic 1973 Chardonnay and two labels from Napa and Sonoma, vintage 2022. Emphasis is placed on the origin of the grapes, which cannot be determined by producer name alone.

Opus One

Opus One: Change in displaying vintages on Overture

California / Napa Valley, Oakville

Here is a description of Overture that conveys both its former multi-vintage production and the change in 2021.

Ridge Vineyards

Ridge: Zinfandel blend and barrel history

California / Dry Creek Valley

Read the five varieties in Lytton Springs 2023 and the barrel usage periods. Separate the two types of proportions, and understand the blend from the old vineyard.

Yalumba

Yalumba: vine age, barrel age, maturation period.

South Australia / Eden Valley

Organize the figures for The Virgilius 2021 by vine age, vessel, and wine aging period.

Henschke

Henschke: Interpreting vineyard history and vine age

South Australia / Eden Valley

Compare Hill of Grace and Mount Edelstone, distinguishing planting year, cuvée launch year, and vintage.

Penfolds

Penfolds: blending Cabernet and Shiraz from multiple regions

South Australia / Multiple regions

Let’s compare the 2021 and 2022 Bin 389. Look at how the two varieties from multiple regions are blended, apart from the barrel numbers.

Zuccardi

Zuccardi: Even for the same label, grapes and methods change

Mendoza / Uco Valley

Using technical documents from 2014 and 2022, we will identify changes in the origin of Malbec and the handling of whole bunches.

Catena Zapata

Catena Zapata: examining plots within the same high-altitude vineyard

Mendoza / Gualtallary

We compare Adrianna's White Stones and White Bones 2020 wines. We read about the internal differences of the vineyard along with winemaking notes.

Kanonkop

Kanonkop: flagship grape and other blends

Western Cape / Stellenbosch

Compare Black Label and Paul Sauer by grape varieties and duration of barrel aging.

Klein Constantia

Klein Constantia: separating harvest and fermentation for dry and sweet wines

Western Cape / Constantia

Compare Sauvignon Blanc 2023 and Vin de Constance 2022. Read the harvest, fermentation, and vessel choices by product and vintage.

Inniskillin

Inniskillin: Frozen Vidal and barrel fermentation

Ontario / Niagara Peninsula

Compare two technical documents from 2014 for Niagara Vidal and Gold Vidal. Read them as concrete cases for that vintage, focusing on winter harvest and differing production methods after fermentation.

Cramele Recaș

Cramele Recaș: Sole’s white vs. skin-fermented processes

Banat/Recaș

Compare Sole Fetească Regală 2025 and Sole Orange 2024. They differ not only in grape varieties, but also in the use of skins and fermentation vessels.

Bessa Valley

Bessa Valley: Assembling single-variety and four-variety blends

Thracian Lowlands

Comparing Petite Sirah 2020 and Grand Cuvée 2020: Check the varietal composition first, then overlap the barrel usage and maturation periods.

Château Purcari

Château Purcari: Label Names and Blend Contents

Ștefan Vodă/Purcari

For Purcari reds, distinguish between brand name, grape variety, and blend composition. Even if an indigenous variety is used, it does not necessarily make up the largest proportion.

Schuchmann Wines

Schuchmann Wines: White in Stainless Steel and Red in Qvevri

Kakheti

By examining both the white Rkatsiteli and the red Saperavi, you can compare two different winemaking methods chosen by the same producer. This is a comparison where both the grape variety and the production method change.

Movia

Movia: Rebula Pressing and Extended Skin Contact

Goriška Brda

We compare the winemaking details for Rebula 2024 and Lunar Ribolla 2021. Even with the same grape variety, vineyard, vintage, and duration of skin contact can differ.

Kozlović

Kozlović: Malvazija Vineyards and Maturation Vessels

Istria / Momjan

Compare technical data for Malvasia 2020 and Santa Lucia Malvasia 2018. Even with the same variety, vineyard range, skin contact, and maturation methods differ.

Domaines Vinsmoselle

Domaines Vinsmoselle: Crémant Varietal Blend and Lees Aging

Moselle Luxembourgeoise

Compare Paul Faber Brut and Chardonnay Brut. While both are labeled Brut, there are differences in the grape blend and the period of contact with the lees.

Nyetimber

Nyetimber: Multi-year blending and single-vintage Chardonnay.

England / West Sussex, Hampshire

This compares the general specifications of Classic Cuvée with those of Blanc de Blancs 2018. Read the range-based component declarations, reserve wine content, and the single-vintage aspect separately.

Bodega Garzón

Bodega Garzón: Large Barrels for Tannat and Lees for Albariño

Maldonado / Garzón

Read the documents for Tannat Reserva 2020 and Albariño Reserva 2023. As case studies of different vintages and varieties, compare vessel material and capacity, as well as lees contact duration.

Chardonnay

Chardonnay: reasons different whites can be produced from the same variety

From Chablis whites to Côte de Beaune, Champagne, and Franciacorta. Assess grape characteristics, and compare differences in site, vessel, lees, and bubbles.

Riesling

Riesling: Reading acid, ripeness, and residual sugar separately

To Mosel, Alsace, and Wachau. Learn separately about the character of slow-ripening varieties, sugar levels at harvest, residual sugar after fermentation, and indications of origin.

Pinot Noir

Pinot Noir: from black skins to both red and white

Compare Burgundy, Germany, Central Otago, and Champagne. Distinguish between appellations, skin contact, and vineyard locations, and follow how reds and whites are made.

Sauvignon Blanc

Sauvignon Blanc: Comparing aromas, vessels, and blends

From the Loire and Bordeaux to Marlborough: compare single varietals and blends, fermentation vessels and lees handling, and relate the aromas to the actual winemaking process.

Cabernet Sauvignon

Cabernet Sauvignon: Interpreting ripening and blend ratios

Read Medoc and Napa, comparing ripening periods and viticultural conditions. From Château Margaux vintage documents, consider planting, harvest, sorting, and blending separately.

Merlot

Merlot: Comparing the timing and decisions for ripening and harvest

Comparing Bordeaux and Hawke's Bay, consider the relationship between ripening, vineyard, and harvest. Think of the soft mouthfeel of Merlot separately from the wine's lightness and aging period.

Syrah

Syrah: compare naming, pepper aroma, and winemaking

Rhône, Australia, and Hawke’s Bay: exploring the range of the same variety. Using the aroma of pepper as a clue, consider whether to investigate the vineyard or winemaking.

Grenache

Grenache: Distinguishing dry reds and fortified sweets

Explore Garnacha, also known as Grenache Noir, as it appears in Spain, southern France, and Australia. Distinguish between varietal differences and procedural differences such as where fermentation is stopped.

Malbec

Malbec: Separating elevation, extraction, and vessel

The grape variety known as Cot in France is connected with Malbec from the foothills of the Andes. Using technical data on Concreto, we interpret what is indicated by vineyard conditions, skin contact, and maturation vessels.

Chenin Blanc

Chenin Blanc: Understanding Harvest, Sweetness/Dryness, and Old Vine Labels

Compare the dry, sweet, and sparkling styles of the Loire with the diversity of South African whites. Reading sequentially through harvest timing, winemaking, and vine age, explain the differences that arise from the same grape.

Pinot Gris

Pinot Gris: Comparing Synonyms and Skin Handling Methods

The names Pinot Grigio and Grauburgunder also refer to the same grape variety. Read about Alsace, Friuli, Germany, and New Zealand and organize information on skin contact, residual sugar, and barrel use.

Semillon

Sémillon: Comparing dry bottle-aged styles and botrytised sweet wines

Examining Bordeaux blends and botrytis, and bottle aging in Hunter Valley. Match aroma descriptors to production methods and compare the roles of Sémillon in each.

Gewurztraminer

Gewürztraminer: aroma, residual sugar & harvest conditions

We will study expressive aromatic whites in Alsace and New Zealand. We will compare cases of dry producers and selections affected by noble rot, and separately describe impressions of aroma, residual sugar, and harvest fruit condition.

Cabernet Franc

Cabernet Franc: Loire, Bordeaux, Villány

Cabernet Franc is the key variety for red wines in the Loire, and frequently studied as a blending component in Bordeaux. We'll also look at Hungary's Villány, comparing blends and regional practices.

Nebbiolo

Nebbiolo: Comparing the hills of Langhe and the vineyards of the Alps

Check the regions of Barolo and Barbaresco, then proceed to the Alpine Valtellina. Once the grape names are aligned, compare the post-harvest processes.

Sangiovese

Sangiovese: Understanding blending compositions, regions, and maturation differences

Let’s compare Chianti Classico and Montalcino. By separately considering the grape composition, vineyard location, and aging before release, you'll see the differences between wines made from the same variety.

Tempranillo

Tempranillo: understanding Iberian synonyms and maturation labeling

We compare the appellations of Rioja, Ribera del Duero, and Portugal. Evaluate the ripening characteristics of early-ripening varieties, and independently compare barrel/bottle maturation.

Albariño

Albariño: Vineyards on both sides of the border and use of lees

Compare the Albariño of Rías Baixas with the Alvarinho of northern Portugal. Explore from the reasons for trellising through to aging on the lees.

Touriga Nacional

Touriga Nacional: Comparing fermentation in dry red and Port

Study how grape varieties are used in Dão and Douro, and organize the topics of extraction from grape skins and fermentation. This is a course designed not to explain the sweetness of Port just by the varieties used.

Grüner Veltliner

Grüner Veltliner: Single varietal and field blends, interpreting region labeling

Comparing Weinviertel, Wachau, and Vienna. The wines are described not only by the aromas of the grape varieties but also by the scope of the vineyards and the treatment of multiple varieties.

Assyrtiko

Assyrtiko: Island cultivation and the production of dry and sweet styles

From Santorini’s basket-shaped training, move on to its dry whites and Vinsanto. Compare the grape’s natural acidity and the steps of post-harvest drying and fermentation.

Furmint

Furmint: comparing dry harvest and Aszú berry selection

Starting from dry Mandolás, proceed to Aszú, where botrytized grapes are selected one by one. Compare whole bunch and berry selection, and the maceration of concentrated fruit.

Saperavi

Saperavi: Distinguishing color of the pulp, sweetness, and qvevri

Check the color of Saperavi's pulp, compare dry and semi-sweet styles, qvevri and other vessels. Rather than lumping all Georgian wines into a single method, read through and note differences in each source.

Koshu

Kōshū: Fermentation using skins and maturation using lees

Here we interpret Kōshū, which has been cultivated in Yamanashi for a long time, from the perspective of training methods and winemaking. Whites, orange wine, and sur lie are compared along the winemaking process.

Xinomavro

Xinomavro: red maturation and sparkling rosé

Using Naoussa reds as a starting point, expand the comparison to Amyndeo rosés and sparklings. Compare acidity, tannin, vineyard locations, and the wine styles permitted by the respective appellations.

Baga

Baga: Harvest timing for red and sparkling wines

Consider Bairrada's rainfall and Baga's ripening period based on the harvest decision. Compare the red with tannin and sparkling wines, and organize what is prioritized depending on the desired wine style.

Rkatsiteli

Rkatsiteli: The treatment of grape skins distinguishes white and amber styles.

Kakheti's white varieties are compared between those made by separating juice and those fermented and aged together with skins and seeds. Also read the blend regulations for Tsinandali and distinguish grape varieties, vessels, and appellations.

Corvina

Corvina: The difference between appassimento and re-fermentation

We will examine Valpolicella blends, moving from grapes to fermentation. We compare the process of drying grapes, preserving sugars through fermentation, and re-fermentation by contacting the wine with grape skins.

Aglianico

Aglianico: Southern Hills and Aging Conditions

Check the locations of Campania and Basilicata on a map, and distinguish between grape ripening in the vineyard and maturation after winemaking. Compare minimum appellation standards and differences in individual wine production.

Vermentino

Vermentino: Sub-regions and wine types within the island

We examine Sardinia's white grape varieties, considering the geographic range of each region and their wine styles. Even with the same variety, variables for comparison change depending on where on the island it is grown and whether the wine is still, sparkling, or made from dried grapes.

Verdicchio

Verdicchio: differences between the valleys of Jesi and Matelica

Compare the hillsides on the Jesi side with Matelica, which is surrounded by mountains. By matching location, vintage, and vinification, consider how much of the difference can be explained by the land.

Nerello Mascalese

Nerello Mascalese: Etna reds and white sparkling made from black grapes

Learn about Etna’s black grape varieties in relation to the slopes and the types of wine made. Compare red blends and sparkling wines made white, and develop a way of reading that does not make assumptions about the grape based on color alone.

Carricante

Carricante: Milo's whites matured with lees contact

Starting from Milo on the eastern slope of Etna, you will learn about the blending requirements and maturation methods for whites. By comparing Benanti’s official documents, you can observe how conditions vary even with the same variety and producer.

Carménère

Carmenère: From rediscovery to vineyards and winemaking

Using the 1994 rediscovery as a starting point, we study the vineyards and winemaking of Colchagua. In Montes’s 2018 materials, we confirm differences in soil within the appellation and partial barrel aging.

Pinotage

Pinotage: History of Crossing and the Making of Red and Rosé Wines

Learn about Pinotage, a grape born in South Africa, from both its parent varieties and winemaking approach. Read Kanonkop’s information on their rosé and red wines to confirm how color, blend, and maturation can differ, even with the same grape.

Tannat

Tannat: Uruguay’s Regions and Large Barrel Aging

This course covers Tannat, which was brought from southwestern France to Uruguay. You will compare the southern regions with the Atlantic areas, and trace the winemaking process from fermentation to maturation using technical data from producers.

Agiorgitiko

Agiorgitiko: Labeling for Nemea Reds and Rosés

Learn about the black grape varieties associated with Nemea through young reds, age-worthy reds, and rosés. Distinguish the scope of wine styles possible from the grape variety and the range recognized by appellations.

Airén

Airén: La Mancha White and Night Harvest

We study La Mancha's Airén grape using materials for Alto Vera white wines. Read each process: night harvesting, brief skin contact, and temperature-controlled fermentation, as separate steps.

Aligoté

Aligoté: Comparing Burgundy Whites across Appellations

Even with the same Aligoté, there are both regional and village appellations. Align the grape variety and compare the geographic range given on the label.

Altesse

Altesse: Roussette and Savoie appellations

Organize Savoie whites by the relationship between Altesse and appellation. Confirm the differences of Jacquère and Roussanne by checking the producing site's name.

Arinto

Arinto: Reading White Wines from Warm Regions through Acidity

From Bucelas to Alentejo. Connect Arinto’s acidity with its use in blends and sparkling wines.

Arneis

Arneis: Avoid confusing red and white wines of Roero

Even with the same place name, the main grape variety differs between red and white. Study the Roero appellation separately from Arneis vinification.

Barbera

Barbera: distinguishing color intensity, acidity, and tannin

Consider color, acidity, and tannin for Barbera separately. Identify the producing regions in Piemonte and compare the range of styles from youthful reds to cask-aged wines.

Black Queen

Black Queen: A black grape variety with color and acidity

Black Queen shares one parent with Muscat Bailey A. Compare their other parent as well as their fruit and wine characteristics.

Blaufränkisch

Blaufränkisch: Central European Synonyms and Ripening Conditions

Connect the terms used in Austria, Germany, and Hungary. Check the timing of budburst and ripening, acidity and tannin, and aging vessels to uncover differences not explained by country names alone.

Bobal

Bobal: Red and Rosé from Utiel-Requena

Bobal is used for both red and rosé wines. Distinguish between the grape’s natural color and the color extracted through winemaking.

Carignan

Carignan: Late-ripening black grape and Mediterranean vineyards

The Carignan seen in Southern France is the same variety as Spain’s Mazuelo (also known as Cariñena). Relate the names, and then consider the heat required for ripening, cultivation locations, and winemaking differences.

Castelão

Castelão: sandy soils and old vines in Palmela

Look for representative examples of Castelão on the Setúbal Peninsula. Consider what each aspect—land, vine age, and yield management—indicates.

Chasselas

Chasselas: Lakeside whites and Gutedel

From the Lake Geneva region through Valais to southern Germany, we trace the various names for this white variety. We confirm its typically gentle acidity by examining both the regions and winemaking.

Cinsault

Cinsault: Fruit flavors supporting red and rosé

Learn about Cinsault, which adapts to the dry vineyards of southern France, through its fruit character and gentle tannins. Also consider skin contact and explain the differences between red and rosé.

Cortese

Cortese: the geography of Gavi and white wine styles

Connect Cortese to the hills of Gavi. Confirm that there are multiple types of whites in Piemonte, and learn separately about region, variety, and sparkling or still styles.

Delaware

Delaware: Comparing Early Harvest and Maturity in Osaka

We will compare Osaka Delaware harvested early versus fully ripe. Learn how harvest judgments differ when this grape, also known as a table variety, is used for wine production.

Dolcetto

Dolcetto: Sweet Name and Dry Red

This separates the origin of Dolcetto's sweet-sounding name from the wine's dryness/sweetness. It is a course to compare Piedmont reds by acidity, aftertaste, and drinking window.

Dornfelder

Dornfelder: Choices Regarding Deep Color, Yield & Maturation

Learn about the German cross Dornfelder, focusing not only on its color but also on vineyard and winemaking. Compare approaches—such as yield control, styles aimed at fresh young fruit, and those using wooden casks for aging.

Encruzado

Encruzado: Dão single variety and blends

Encruzado is used both as a single variety and in blends. Confirm the composition of whites and think about aroma and sweetness separately.

Fernão Pires

Fernão Pires: the name Maria Gomes and aroma

Fernão Pires is also called Maria Gomes. Note the exuberant aroma separately from whether the wine is sweet or sparkling.

Fiano

Fiano: Interpreting Avellino’s white by vineyard and vessel

Comparing two whites by Mastroberardino. In addition to grape differences (Fiano vs Greco), read about differences in vineyards and harvest times.

Folle Blanche

Folle Blanche: White Wines from Nantes and Grapes for Distillation

Distinguish the whites of Nantes by their variety names. Confirm that Folle Blanche is also known as Gros Plant and examine its use as a raw material for Cognac as well.

Gaglioppo

Gaglioppo: Ciro Rosso and skin extraction

We study Calabria's Gaglioppo using Librandi's Cirò Rosso. Read separately about the grape variety and the winemaking process in the example where short maceration is chosen to enjoy the fruit character.

Gamay

Gamay: Beaujolais vinification and Swiss vineyards

From red Beaujolais, we move on to whole-cluster winemaking and Gamay in Switzerland. By separating variety, region, and maceration steps, you can compare differences in wines made from the same Gamay.

Garganega

Garganega: Soave blends and appassimento

Distinguish between the minimum ratio required by the appellation of origin and the actual blend of a specific bottle. Also look into recioto, which is made using dried grapes.

Glera

Glera: Ingredients and blending in Prosecco

Learn about the supporting role of Glera in Prosecco by comparing its composition in white and rosé types. Distinguish between the minimum required proportion of ingredients and the actual blend of a particular wine.

Godello

Godello: Valdeorras Whites and Grape Labelling

A white wine labeled only with the regional name, and a white labeled Godello. From the classifications the regulatory council uses, we can infer the composition of the raw materials.

Greco

Greco: Tufo’s whites and harvest timing

Greco di Tufo and Fiano di Avellino. Use materials from the same producer to distinguish shared processes from different vineyards.

Grillo

Grillo: Sicilian whites and use of lees

From fresh white wines to those in contact with lees. Compare the post-fermentation processes using the same Grillo.

Grolleau

Grolleau: comparing Loire rosé from sweet to dry

Learning about Loire Grolleau through its rosé appellations and sweetness levels. Practice distinguishing black grape names, rosé color, and residual sugar separately.

Hárslevelű

Hárslevelű: Reading Tokaj aromas and late harvest

Hárslevelű is a white variety of Tokaj. Distinguish between aroma characteristics and the materials and processes used for sweet wines.

Jacquère

Jacquère: tracing Savoie whites by place names

Jacquère is associated with the place names Apremont, Abymes, and Chignin. Rather than lumping together all Savoie whites, this course distinguishes between appellations and grape varieties.

Kai Blanc

Kai Blanc: a white grape variety with Koshu as a parent

Kai Blanc is a hybrid grape of Kōshū and Pinot Blanc. Distinguish it from Kai Noir, which has a similar name, based on its breeding history.

Kai Noir

Kai Noir: Parentage and ripening in Yamanashi

Kai Noir, bred from Black Queen and Cabernet Sauvignon. Read the distinctions between its parentage and the ripening observed in its development region.

Lagrein

Lagrein: Bolzano’s Red and Kretzer

We will study Alto Adige’s black grape varieties from both red and rosé wines. We will read separately the place names, grape varieties, and style names.

Loureiro

Loureiro: Floral aroma and Vinho Verde blends

In the northwest of Portugal, we study Loureiro from both single-varietal and blended wines. Record the fragrance reminiscent of laurel flowers and its fresh acidity separately.

Macabeo

Macabeo: from Viura white to the base grape for Cava

In Rioja it is Viura, in Cava it is Macabeo. Compare this same white variety in still wines and in sparkling wines.

Marsanne

Marsanne: Rhône Whites and Winemaking to Preserve Acidity

Learn about Northern Rhône Marsanne considering the presence or absence of bubbles and winemaking method. Also consult Languedoc producer materials to distinguish lees contact from malolactic fermentation.

Melon

Melon: Muscadet and maturation on the lees

Melon de Bourgogne is a white variety used for Muscadet in the lower Loire. Match the region and variety, and consider the influence of length of lees aging on the wine's taste.

Mencía

Mencía: Reds of Bierzo and Valdeorras

Read about the black grape varieties of Northwest Spain through two appellations. Even if the grape varieties are the same, check separately for regional distinctions and the proportions used.

Montepulciano

Montepulciano: Grape name and Tuscan place name

Distinguishing between the signature black grape of Abruzzo and the Tuscan town of the same name. This course teaches you to correctly identify grape variety and appellation from similar-looking labels.

Moschofilero

Moschofilero: making white wine from colored skins

Moschofilero grown on the high plateau of Mantinia. Consider separately the color of the grape skin, the color of the wine produced, and the scope of the appellation.

Mourvèdre

Mourvèdre: understanding the late-ripening red grape in France and Spain

After organizing the synonyms, consider heat and water availability at ripening. Even for the same grape variety, if cultivation conditions differ, ripeness will not be the same.

Müller-Thurgau

Müller-Thurgau: Synonyms, Parentage, Aroma and Sweetness

Rivaner is another name for Müller-Thurgau. Distinguish between the traditional understanding in the name and the genetically confirmed parentage, and check the production of this early-ripening white variety in German regions.

Muscat Bailey A

Muscat Bailey A: Breeding history and red blend

Muscat Bailey A is a red variety bred in Japan. Read separately about the names of the parent varieties and the blend percentages listed for a specific red wine.

Negroamaro

Negroamaro: Red of Salento and tank aging

Taking San Marzano’s Il Pumo as an example, analyze vineyard, skin contact, and maturation vessels separately.

Nero d’Avola

Nero d'Avola: Comparing Sicilian Reds by Blend and Aging

Nero d'Avola is available both as a single varietal and in blends. In addition to the differences between vineyards on the island, check the grape composition and barrel selection.

Niagara

Niagara: Read aroma and slight spritz separately.

We examine a Niagara white, focusing on the grape origin and winemaking of a single product. We distinguish the grape’s aroma from the handling of fermentation-born gas.

Nosiola

Nosiola: Trentino Whites and Passito

We compare Trentino’s Nosiola as a typical white and as a sweet passito. The way grapes are handled after harvest distinguishes wines from the same variety.

Palomino

Palomino: The branch between flor and oxidative aging

This compares the main white grape varieties for Sherry, under flor and oxidative ageing. By separating grape material and ageing methods, you can trace differences in color and aroma.

Parellada

Parellada: High-altitude vineyards and a long growing season

Parellada, which also adapts to high vineyards in Penedès. Consider the timing of budburst and ripening separately as you study base wines for Cava.

Pedro Ximénez

Pedro Ximénez: sun drying and sweet sherry

Pedro Ximénez is a white variety. Trace the process of sun drying, fermentation arrest, and oxidative aging in sequence to understand how it becomes intensely sweet.

Petit Verdot

Petit Verdot: considering small proportions in blends from the perspective of ripeness

Petite Verdot, a grape with deep color and firm tannins. Consider not only the proportion in the blend, but also how fully these late-ripening grapes were allowed to mature.

Pineau d’Aunis

Pineau d’Aunis: Pale Color and Peppery Aromas

We’ll look at Pineau d’Aunis red and rosé by color, tannin, and peppery aromas. We’ll also review the regions along the Loir, a tributary of the Loire.

Pinot Blanc

Pinot Blanc: Synonyms and Alsace Blends

In France it is called Pinot Blanc, in Germany Weißburgunder. After linking these alternate names, we compare the label and actual blend in Alsace, and the dry wine style in Germany.

Primitivo / Zinfandel

Primitivo/Zinfandel: Three countries' names and the same grape variety

Names used in Italy, the US, and Croatia are organized by DNA comparison results. Even if they share a grape variety, the lineage of vines, vineyard, and winemaking are not necessarily the same.

Refosco dal Peduncolo Rosso

Refosco dal Peduncolo Rosso: Tracing Fruili's Red through the Stages

We'll study Refosco dal Peduncolo Rosso using the 2021 vintage from Livio Felluga. We'll follow each step from the vineyards of Friuli to fermentation, barrel aging, and bottling.

Ribolla Gialla

Ribolla Gialla: Friuli's whites and temperature & vessel

We will learn about Ribolla Gialla from Friuli using materials from Schiopetto’s 2020 vintage. Do not decide the process just from the grape variety; confirm fermentation temperature, vessel, and aging in sequence.

Riesling Lion

Riesling Lion: Harvest and cool fermentation in Ohasama

Tracing the Riesling Lion from Ōhasama, Iwate Prefecture, from autumn harvest to winter fermentation. Separate the grape variety, product name, and process timing.

Romorantin

Romorantin: White wines of Cour-Cheverny

Read through white wines with similar appellations, differentiating from Romorantin. Match grape variety and designation, and study the styles ranging from dry to wines with residual sweetness, all made from the same variety.

Roussanne

Roussanne: Floral aromas and barrel lot selection

We also learn about Roussanne, which can be blended with Marsanne, from single-varietal wines. Using producer materials from California, we distinguish between the proportion of varieties and the proportion of barrel-aged lots.

Ryugan

Ryugan: Zenkoji name and low-temperature fermentation

Ryugan is a white variety also called Zenkoji. Review the synonyms, and read how producers in Nagano choose fermentation conditions for aroma.

Sagrantino

Sagrantino: Montefalco Dry and Passito

We study Sagrantino of Umbria, considering both dry and passito styles. With two wines made from the same grape, think about where drying and fermentation diverge.

Savagnin

Savagnin: Maturation by topping-up and under yeast flor

Compare Jura whites based on whether they are topped up and their aging processes. Learn about styles other than Vin Jaune and find the same grape variety in Valais as Heida or Païen.

Savatiano

Savatiano: Dry Whites and Retsina’s Resin Aromas

We study Savatiano, predominantly used in Attica, by examining both regular dry whites and Retsina. We distinguish between the aromas inherent to the variety and the aromas from resin added during winemaking.

Sercial

Sercial: Acidity and Maturation in Dry Madeira

Learn about Sercial by studying the dry style of Madeira. Separately read the balance of acidity with slight sweetness and the color changes that occur with maturation.

Shinano Riesling

Shinano Riesling: Two Riesling Hybrids

Shinano Riesling has Chardonnay and Riesling as parents. Compared to Riesling Lion, organize how their parentage combinations and wine usage differ.

Silvaner

Silvaner: Spread across regions and synonyms in Valais

Consider the status of Silvaner in Franken and Rheinhessen. In Switzerland’s Valais, it is also known as Johannisberg and made as both dry and sweet styles.

St. Laurent

Sankt Laurent: Understanding hybridization from Sankt Laurent

Sankt Laurent is a parent variety for Zweigelt. This section organizes the relationship between growing sites and the hybridization creating varieties.

Teroldego

Teroldego: the geography of the Rotaliana Plain and red wines

Read Trentino’s Teroldego by starting from the plains formed by the river. Distinguish the surrounding mountains from the vineyard topography.

Tinta Negra

Tinta Negra: Differentiating sweetness levels in Madeira

Learn about the black grape Tinta Negra in Madeira by studying its use in wines from dry to sweet. Distinguish not only the grape's color but also the color of the matured wine.

Tintilia

Tintilia: Reading Molise reds by vineyard and vessel

We study Molise’s Tintilia through the 2021 vintage by Di Majo Norante. Review skin contact, malolactic fermentation, and the use of two different vessels in order.

Torrontés Riojano

Torrontés Riojano: Name groups and vivid, dry whites

We clarify the multiple varieties bearing the name Torrontés, with a focus on Riojano. Learn about Argentina’s aromatic whites from both the naming and the range from dry to sweet styles.

Touriga Franca

Touriga Franca: Role in Douro reds and blends

Learn about Touriga Franca, supporting Douro blends, through its floral aromas, color, and tannins. Distinguish similarly named varieties and types of wine.

Trincadeira

Trincadeira: Considering canopy management and ripening

Trincadeira is also known as Tinta Amarela. Because of its vigorous foliage and susceptibility to rot, consider its relationship with dry wine regions.

Ugni Blanc

Ugni Blanc/Trebbiano Toscano: White wine and distillation raw material

French Ugni Blanc and Italian Trebbiano Toscano are connected as the same grape variety. Consider how the requirements differ between white wine for drinking with meals and raw material for distilling into Cognac.

Verdejo

Verdejo: Comparing Rueda whites by lees and vessel

Verdejo grown on Rueda’s plateau is not only used for youthful whites but also for wines matured in barrel or on lees. Read vineyard conditions and winemaking separately.

Verdelho

Verdelho: Medium-dry Madeira and Australian white

Linking Verdelho, famous in the Portuguese islands, to Australia's dry whites. Even with the same variety name, whether the wine is fortified and its level of sweetness will differ.

Vidal

Vidal: hybrid varieties and the method of natural freezing

Learn about Canadian Vidal as a hybrid variety and its role in Ontario Icewine. Distinguish between grape name, natural freezing, and labeling requirements.

Viognier

Viognier: for aromatic whites and blending in reds

We will compare the white wines of Condrieu and the red wines of Côte-Rôtie. Learn to interpret aromatic impressions, the roles of each grape variety, and actual blends, then extend your understanding to Shiraz blends in Australia.

Welschriesling

Welschriesling: interpreting dry and botrytized sweet wine analytical values

Compare Welschriesling dry and botrytized sweet wine using data from two producers. Practice reading residual sugar and alcohol separately.

Xarel·lo

Xarel·lo: Cava’s Structure and Blend

Xarel·lo, one of Cava’s traditional three grape varieties. Distinguish between its role in the blend and the assessment of the wine as a whole.

Yamasachi

Yamasachi: Considering breeding from Ikeda’s winter

Start with Ikeda Town’s winter as a starting point to study the breeding of Yamazaki. Consider the work of burying grapevines and the relationship with breeding for cold hardiness.

Zweigelt

Zweigelt: Hybrid Variety and Red Winemaking Styles

Zweigelt is a single grape variety. Keep the distinction between its origin by crossing and the process of blending wines, and read how producers around Neusiedlersee use it for varietal and blended wines.