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Grape Varieties - Mourvedre

Mourvedre is Spain’s second most important grape variety after Grenache and in France it’s mainly grown in southern France for blending to provide good tannin and slight spiciness. It sometimes appears on its own; for example, in the rich and long-lived wines of Southern France’s Bandol. It appears in a few Californian wines, and more importantly, in Australia where it is sometimes known as Mataro, used in blends and on its own. Notice that spicy, peppery twist.

Muscat

The only grape variety that actually tastes of grapes! Muscat makes ultra-fresh whites that are perfumed and taste exactly like crunchy green grapes.

Muscat is a versatile grape that can be adapted to create a variety of wine styles from the light, sweet sparkling Asti Spumante in Italy to Australia’s lusciously sweet dessert wines.

Nebbiolo

Some of Italy's greatest red wines are made in the foggy hills of Piedmont in the north. Barolo and Barbaresco are both rich reds made from the Nebbiolo grape (it takes its name from the word nebbia, or 'fog'). Nebbiolo produces really huge, tannic wines, perfumed with violets, liquorice and currants, which age and mellow gracefully into more gentle giants.

Pinot Grigio

Also known as Tokay-Pinot Gris, Pinot Gris or Rulander, this is a versatile grape that makes deeply coloured whites with smoky spicy hints in France, or fresh, light, zesty whites in Italy, Germany and Austria. A few wines are made from Pinot Gris in New World countries, but you are most likely to encounter this grape in the form of clean, lemony, easy-drinking Italian Pinot Grigio.

Pinotage

South Africa's very own grape variety, Pinotage was created in the 1920s by crossing Pinot Noir and Cinsault vines. It is grown almost exclusively in the vineyards of the Cape where it produces a range of reds, from juicy, soft, fruity wines (tasting a bit like Beaujolais) to rich, hefty blockbusters with red-berry fruit flavours.

Sauvignon Blanc

Swirl a glass of New Zealand Sauvignon Blanc around and take a good sniff. This is one of the most pungent and distinctive white wines around. Not only will you get an amazing aroma of the classic gooseberry fruit, but you might notice reminiscent smells of tomato leaf, asparagus and even cat pee - but don’t worry, it’s not nearly as off-putting as it sounds!

The Kiwis make the most fruity, full-on version of Sauvignon Blanc, but this grape variety takes on more subtle notes of freshly cut grass and lemon when it is made into a dry white wine in the south-west of France. Here it is also blended with Semillon to make well-balanced fruity wines.

But perhaps the best examples are made further north, in France's Loire Valley. You won't always see the words Sauvignon Blanc on the label, but crack open a Sancerre or a Pouilly-Fume and you will get 100% pure Sauvignon - typically bone-dry, crisp and almost slightly flinty, with a whiff of smoke.

Other new world countries make really good Sauvignon Blanc too, including Chile and award-winning Sauvignon producers, South Africa. Dry Sauvignon Blanc is fresh, young and mouthwatering, so it makes a perfect aperitif, or try it with light summery dishes.