Chardonnay(Shar-do-nay)
Chardonnay was the most popular white grape through the 1990's. It can be made sparkling or still. Food pairings: a good choice for fish (even salmon) and chicken dishes. Districts: chardonnay makes the principle white wine of Burgundy (Bourgogne, France), where it originated. Chardonnay is versatile and is grown with success in most viticultural areas under a variety of climatic conditions. Yet it only amounts to 2 percent of the world vine areas. Total chardonnay vines cover more than 160,000 hectares (400,000 acres). The biggest states were in 2005: U.S.A.,France,Australia,Italy,Moldavia Typical taste of the different types of chardonnay: voluptuous.Chardonnay wines are often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavors. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD 20 Californian Chardonnay should give citrus fruit flavors, hints of melon, vanilla, some toasty character and some creaminess. Burgundy whites can taste very different.

Sauvignon blanc (So-veen-yawn Blah)
Food pairings: a versatile food wine for seafood, poultry, and salads. Districts: of French origin, sauvignon blanc is grown in the Bordeaux region where it is blended with semillon. The Loire valley and New Zealand produce some excellent sauvignon blanc varietals. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities. Typical taste in varietal wine: sauvignon blanc normally shows a herbal character suggesting bell pepper or freshly mown grass. The dominating flavors range from sour green fruits of apples, pears and gooseberries through to tropical fruits of melon, mango and blackcurrant. Quality unoaked Sauvignon Blancs will display smokey qualities; they require bright aromas and a strong acid finish and are best grown in cool climates.

Riesling

(Rees-ling) Food pairings: dry versions go well with fish, chicken and pork dishes. The crispiness of a Riesling works very well with tuna and salmon while the acidity level intermingles with the slight smokiness of the eel and cuts through the layers of spicier Japanese foods. Districts: the classic German grape of the Rhine and Mosel, riesling grows in all wine regions. Germany's great Rieslings are usually made slightly sweet, with steely acidity for balance. Riesling from Alsace and the Eastern U.S. is also excellent, though usually made in a different style, equally aromatic but typically drier (not sweet). California Rieslings are much less successful, usually sweet without sufficient acidity for balance. Typical taste in varietal wine: Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. The riesling variety expresses itself very differently depending on the district and the winemaking. Rieslings should taste fresh. If they do, then they might also prove tastier and tastier as they age.

Moscato

(Mos-cato) The moscato variety belongs to the muscat family of grapes - and so do moscatel and muscat ottonel. Food pairings: Moscato shows best on its own: without food but sweet wines will pair with dessert.

Districts: moscato grows in most vine-friendly climates, including Italy, the Rhône Valley (where it is called muscat blanc à petits grains) and Austria (where it is called Muskateller). Typical taste: often sweet and always fruity, with a characteristic grapefruity and musky aroma. Moscato wines are easily recognizable to anyone who has tasted a Muscat table grape.

Gewürztraminer

(Gah-vurtz-tra-meener) A very aromaticvariety. Food pairings: gewürztraminer is ideal for sipping. It can fit Asian food, pork and grilled sausages. Districts: gewürztraminer is best known in wines from Alsace, Germany, the U.S. West Coast, and New York. Typical taste in varietal wine: fruity flavors with aromas of rose petals, peaches, lychees, and allspice. A Gewürztraminer seems generally not as refreshing as other types of dry whites.

Red wines
Merlot
(Mare-lo) Easy to drink. The softness of Merlot has made it an "introducing" wine for new red-wine drinkers. Food pairings: any will do. Districts: a key player in the Bordeaux blend, merlot is now also grown in Italy, Romania, California, Washington State, Chile, Australia, etc. It is the fourth wine grape variety in terms of coverage worldwide (after sultanine blanche, airen blanc, and grenache noir).

Typical taste in varietal wine: typical scents include blackcherry, plums and herbal flavors. The texture is round but a middle palate gap is common. The Merlot type of wine is less tannic (rough) than Cabernet Sauvignon.

Cabernet sauvignon
(Ca-burr-nay so-veen-yaw) Widely accepted as one of the world’s best varieties. Cabernet sauvignon is often blended with cabernet franc and merlot. It usually undergoes oak treatment. Food pairings: best with simply prepared red meat. Districts: cabernet sauvignon is planted wherever red wine grapes grow except in the Northern fringes such as Germany. It is part of the great red Médoc wines of France, and among the finest reds in Australia, California and Chile. Typical taste in varietal wine: full-bodied, but firm and grippingwhen young. With age, polyphenols polymerize: the grip fades away. The rich currant qualities of the Cabernet Sauvignon wine change to that of pencil box. Bell pepper notes remain.

Malbec (Mal-bek)
Food pairings: all types of meat-based meals, foie gras. Argentine Malbec suits Mexican, Cajun, and Indian dishes, if you insist on having wine with such meals. Districts: malbec has its origins in the French Bordeaux region. It is grown as côt in the Loire Valley and auxerrois in Cahors. Malbec has also been recognized as médoc noir or pressac again in France. Malbec is widely grown in Argentina, where it is the most popular red grape variety. It is also available in Chile, in Australia, and in the cooler regions of California. Typical taste in varietal wine: malbec’s characteristics vary greatly depending on where it is grown and how it is transformed. Generally it produces an easy-drinking style, well colored wine that tastes of plums, berries, and spice. Malbec is often blended with other varieties such as cabernet franc, cabernet sauvignon, merlot, and petit verdot to make Bordeaux style wines. Malbec and some such blends may present some health benefits.

Pinot Noir
(Pee-know na-wahr) One of the noblest red wine grapes. Pinot noir is difficult to grow, rarely blended, with no roughness. Food pairings: excellent with grilled salmon, chicken, lamb and Japanese dishes (notably sushi rolls). Districts: makes the great reds of Burgundy (from Bourgogne, France), and good wines from Austria, California, Oregon, and New Zealand. Typical taste in varietal wine: very unlike Cabernet Sauvignon. The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols. The aromatics are very fruity(cherry, strawberry, plum), often with notes of tea-leaf, damp earth, or worn leather. Yet pinot noir is very transparent to the place where it is grown. The staggering range of wines produced makes it pointless to define which personality is the best expression of the variety.

Sangiovese (San-gee-oh-ve-zee)
Food pairings: a good choice for Italian and other Mediterranean-style cuisines. Districts: sangiovese produces the Chiantis of Italy’s Tuscany region and, of late, good wines from California. Typical taste in varietal wine: the primary style is medium-bodied with fresh berry and plum flavors.