Viura

The most important white grape of Rioja where wines evolve over 10 or more years. In Catalonia, Viura is called Macabeo and is the primary blending grape in Cava sparkling wines.

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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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Xarel-lo

One of the three main grapes used in the production of sparkling Cava (along with Parellada and Macabeo). Xarel-lo is noted to complement the richness of Macabeo (aka Viura) with high acidity.

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Txakoli (White)

A bone dry, slightly spritzy wine from Spain’s Basque Country, produced in three different regions from a host of grapes, most importantly Hondarrabi Zuri.

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Vinho Verde

A regional wine blend from Portugal offered in both white, rosé and red styles. The most popular style is a fun, fruity white that usually has a touch of spritz.

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Verdejo

An herbaceous white wine that grows almost exclusively in the Rueda region of Spain. Not to be confused with Verdelho, a Portuguese grape used in primarily in Madeira.

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Vouvray

A regional wine from France’s Loire Valley dedicated to the production of wines from the Chenin Blanc grape; available in an array of styles from dry to sweet, and still to sparkling.

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Verdelho

This Portuguese native is one of the four key grapes used in the production of Madeira; it is found little elsewhere, though select Australian producers are making quality wines.

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Verdicchio

A fascinating white found primarily in the Marche of Italy where Verdicchio wines are loved for their sweet, peachy aromatics and somewhat oily texture.

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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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