Vidal

A French hybrid grape, known principally for its use in ice wine making in Canada. The vines are ideal for ice wine, as they are incredibly hardy and suited to harsh winters.

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Viognier

A rich, oily white wine that originated in the Northern Rhône and is rapidly growing in popularity in California, Australia, and beyond. Wines are often age in oak to deliver Chardonnay-like richness.

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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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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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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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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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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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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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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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