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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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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Sagrantino

A rare, central-Italian red found mostly in Umbria. It’s recently been noted to contain some of the highest polyphenol (antioxidants) levels of of any red wine.

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Sangiovese

Italy’s most planted wine variety and the pride of the Tuscan regional wine, Chianti. Sangiovese is a sensitive grape that takes on different stylistic expressions based on where it grows.

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Pinot Meunier

This fruity red grape is mostly seen as a chief blending partner in the world’s most popular sparkling wine, Champagne.

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Orange Wine

The name is a bit of a misnomer because this wine isn’t made with oranges, but rather white grapes that have been fermented on their skins, much like red wine.

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Merlot

Merlot is loved for it’s boisterous black cherry flavors, supple tannins, and chocolatey finish. On the high end, it’s often mistaken with Cabernet Sauvignon and commonly blended with it.

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Nebbiolo

One of Italy’s most important red wine varieties made famous by the Barolo region of Piedmont where wines offer delicate aromas accompanied by strong tannins.

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Nerello Mascalese

A rare red Sicilian grape producing fine light to medium-bodied red wines reminiscent of Pinot Noir. The best examples are found growing on the volcanic soils of Mount Etna.

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País

The Chilean name for the Spanish grape, Listán Prieto. It’s been used mostly for bulk rosé until recently, where quality-minded, natural winemakers are launching tart, high-tannin reds made from País old vines.

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