Cabernet Franc—Commonly blended with other grape varietals to make styles including Bordeaux, this red wine grape is also famous as a stand-alone grape in the Chinon wines of France’s Loire Valley. Sometimes grassy, sometimes smooth, it is often compared to Cabernet Sauvignon, yet tends to yield lighter-bodied wines with a higher level of acidity. Cabernet Franc can be found in the vineyards of France, Italy, Argentina, New Zealand, California, Long Island and Washington state.

Cabernet Sauvignon—Used both as a stand-alone varietal and blended with others to make such wines as Bordeaux, this red wine grape is grown in nearly every appellation around the world. Wines from this grape should be dry, full-bodied and complex. When grown in cooler climates, it often yields bottles with vegetal and herby notes, while production in warmer climates often results in jammy flavors.

Chardonnay—Cultivated around the globe, this white wine grape is often blended with others to create white Burgundy and Champagne. Easy to grow, yielding off-dry wines with complexity and a creamy texture, Chardonnay is one of the world’s most popular grapes. It is often aged in oak barrels and, depending on terroir and technique, it can yield a variety of rich flavors and aromas, including tropical fruit, vanilla, butter and spice.

Chenin Blanc/Steen—This white wine grape rarely stands alone. In France’s Loire Valley, it is blended with other varietals to make such wines as Vouvray and Anjou. In California and South Africa, it is more commonly used in table wines. Ranging from off-dry to sweet, the most notable flavors in wines made from this versatile grape are honey and straw, although they can sometimes taste subtly of citrus, peach, melon and spice.

Gamay—Grown in France, Gamay is used to make Beaujolais. These juicy, berry-rich red wines are low in alcohol and tannins and best enjoyed young. While some Beaujolais wines are aged up to five years, Beaujolais Nouveau should be bottled and poured within weeks of harvesting. In Switzerland, Gamay is often blended with Pinot Noir and may be chaptalized to increase its alcohol content.

Gewurztraminer—Recognized for its potent aroma of roses and lychees, this white wine grape’s name comes from the German for “spiced.” Bottles range from dry and crisp to sweet, complex late-harvest dessert wines. Best grown in cold climates, its most famous region is Alsace, France and the surrounding area, although it is also grown in Eastern Europe, New Zealand, Australia, Chile, British Columbia and the Pacific Northwest region of the United States.

Grenache Noir/Garnacha Tinta—Because it is draught- and heat-resistant, this red wine grape is one of the most widely planted varietals in the Mediterranean. In France, it is often blended with other grapes to make wines such as Châteauneuf-du-Pape and rosés. In Spain, it makes up part of Rioja and Priorato. California winemakers also favor it as a blending grape. Medium-bodied, pale, sweet and spicy, Grenache lends wines a fruity berry aroma.

Malbec—Although this red wine grape was once important in Bordeaux blends, today it is most successfully grown in Argentina, where it is used alone to make dark, medium- to full-bodied wines with a high level of alcohol. Malbec is typically rich in jammy flavors, such as blackberry and cherry, and may also have an earthy taste.

Merlot—This red wine grape is generally low in tannins and can be rich in ripe plummy flavors with undercurrents of chocolate, tobacco and spice. When grown in warmer climates, the alcohol content rises. Merlot is a key ingredient in most Bordeaux wines. In addition to France, you will find Merlot growing in Italy, Australia, Chile, California and the Pacific Northwest region of the United States.

Muscat Blanc/Muscato Bianco—Used to make sweet wines (such as in Italy’s fizzy Asti Spumante) as well as dry (such as France’s Muscat D’Alsace) this white wine grape produces wines with a spicy, floral aroma. Also grown in Greece and Spain, it is not to be confused with the sweet, strong Brown Muscat of Australia or Muscat of Alexandria, which is used in table wines.

Nebbiolo—Mainly grown in Italy, this red wine grape is used to make Barolo and Barbaresco. Dark, full-bodied, highly tannic and highly acidic, these wines benefit greatly from aging. At best, they are rich with the flavors of black cherries, tar, coffee, cedar and even cinnamon.

Petite Sirah—Not to be confused with Syrah (although the two are related), this red wine grape’s dark, intensely flavored results are often blended with Zinfandel. Used alone, wines made from Petite Sirah are full-bodied and peppery. With its origins as a lesser French grape known as Durif, in recent years Petite Sirah has gained popularity among California winemakers.

Pinot Gris/Pinot Grigio—This pink-skinned grape is used to make popular dry white wines in France, Italy, Germany and Oregon. Soft and lightly perfumed, it is more deeply colored than most whites. At best, it can be complex, but the majority of bottles are often considered one-dimensional.

Pinot Noir—A red wine grape used in France’s Burgundy as well as Champagne, it is made into wines that are dry and medium-bodied. Pinot Noir can vary in taste from spicy and jammy to light and herbaceous and, on occasion, gamey. Aromas may include berries, flowers and smoke. Though difficult to grow and work with, it has become increasingly popular among wineries in the cooler areas of New Zealand, California and Oregon.

Riesling—Delicate and highly aromatic, Riesling wines can vary greatly depending on terroir. Flavors may include minerals, flowers, lime and honey, and bottles range from dry to sweet. Often, desserts wines are made from Riesling grapes subject to the noble rot. Low in alcohol and high in acidity, Riesling offers a zip of citrus that makes it an excellent wine with food. Originally cultivated in Germany, Alsace and Austria, it is now grown in vineyards worldwide, including South Africa, Australia, New Zealand, The United States and Canada.

Sauvignon Blanc—Strongly aromatic with notes of grass and green apple, wines from this grape contain high levels of acidity, making them a good match with food. With its origins in France’s Loire Valley, Sauvignon Blanc is now successfully grown in New Zealand, South Africa, Chile and the United States.

Semillon—This white wine grape is often blended with Sauvignon Blanc to make dry, mineral-scented wines. Harvested late, it may be subject to the noble rot, which makes for rich, honeyed dessert wines, such as Sauternes. Semillon is the most popular white grape in France’s Bordeaux region, and is also cultivated in Australia, South America, South Africa, Washington state and California.

Syrah/Shiraz—With its origins in France’s Rhone Valley, Syrah is now grown worldwide. It is the most planted red grape in Australia, where it is called Shiraz. Dark, dense, smooth and often spicy with the flavor of ripe berries, Syrah wines can be enjoyed young, although they often benefit from long aging.

Zinfandel—Grown in California and Australia, “Zin” is naturally very high in sugar, yielding bottles with high levels of alcohol. When the skins are left on for fermentation, the result can be a rich red wine that offers the flavors of ripe berries, prunes and pepper. When the skins are removed, the result is a slightly sweet, less intense pale-pink white wine that is often blended with Muscat or Riesling.