Valpolicella

The region’s most famous wine, Amarone della Valpolicella, partially dries grapes to increase concentration in a process called appasimento. Corvina is the darling grape of the Valpo blend and known for its flavors of cherries and chocolate.

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Vin Santo

Vin Santo or “holy wine” is a rare dessert wine found mostly in Tuscany. The grapes are first dried on straw mats to concentrate the sugars and can take as long as 4 years to ferment.

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Vernaccia di San Gimignano

Hailing from Tuscany, this white grape is also the varietal in the Tuscan regional wine with the same name. Wines are bright, citrusy and crisp, and lend a slight bitter note on the finish.

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Vermentino

Vermentino is an important white of Sardinia and Tuscany where producers offer both oaked and unoaked styles. It’s also one of the top white blending grapes included in Provence Rosé (labeled as Rolle).

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Sherry

The top fortified wine of Spain made primarily with Palomino grapes and extended oxidative aging. It’s available in a range of styles of bone dry to very sweet.

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Trento

A regional sparkling wine from Northern Italy dedicated to making wines using the Champagne method. Chardonnay features prominently in these bubbly wines although you’ll occasionally find Pinot Noir, Pinot Blanc, or Pinot Meunier blended in.

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Port (White)

The most important fortified sweet wine of Portugal is made in a range of styles including white, rosé, red and tawny, each with a unique taste profile.

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Moschofilero

A richly aromatic white wine that hails from the small region of Mantíneia, close to Tripoli in Peloponnese, Greece.

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Palomino Fino

Palomino is the prized pony in the sherry triangle; most notably Jerez, where it grows on chalky soils called albariza (al-bah-ree-tha,) and is used in making Sherry. A few still, dry, single-varietal wines exist and expound saltiness.

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Erbaluce

A rarely encountered Piedmontese varietal; vinified usually as a light-bodied, high acid white wine, also sometimes made into sweet wines using the passito method.

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