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Cabernet Franc |
A widely grown and productive varietal related
to the Cabernet Sauvignon. Cabernet Franc's
origins stem from France where it flourishes in
both Bordeaux and the Loire valley. An early
ripening varietal, Cabernet Franc is known for
making medium-bodied, tanninc wines that have
flavors of red fruits, purple flowers, green
herbs and a distinct aroma of pencil shavings.
\r\n\r\nCabernet Franc is common in the Bordeaux
communes of Pomerol and St.Emillion, most
notably the noble house of Ch. Cheval Blanc. It
grows throughout the Loire valley where it is
known as Bouchy, Breton and Bouchet. Look for
wines from Anjou and Chinon. Cabernet Franc is
also popular in Slovakia, Hungary and Italy
where it goes by the name of Bordo. It is also
increasingly grown in California (Napa & Sonoma)
both as a single varietal wine and in the
Bordeaux-style blends that are gaining momentum
in the state.
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Cabernet Sauvignon |
Arguably the greatest of dark-skinned grapes,
the Cabernet Sauvignon is grown in all but the
coolest of wine growing countries. It has a
distict blue skin which contributes a heavy
pigment to the wine, and a relatively large pip
that contributes high tannins. These tannins
allow it to take well to oak, and also help to
preserve the wine and contribute to its great
longevity. Perhaps the grape's greatest
attribute is its ability to produce distinctly
Cabernet-esque wines, no matter where it is
grown. Aromas of violets and cedar, and flavors
of chocolate, black currants and mint are
common. \r\n\r\nBordeaux is the home of
Cabernet Sauvignon. The great wines of the Medoc
and Graves are primarily Cabernet although
blends with Merlot or Cabernet Franc are the
norm. Other good examples come from Spain (Priorat),
Italy (the supertuscans of Tuscany), eastern
Europe, Australia (Coonawarra), South America,
South Africa and North America. It now dominates
the Napa and Sonoma Valleys of California, both
as a blend and also as 100% Cabernet, and grows
well in both Washington and New York states. |
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Calabrese |
The most important of the black grapes that grow
on the island of Sicily. Has the synonym of
Calabrese. Part of the expansion and
modernization of the wine industry of Sicily as
this grape is sought after for its intensity and
aging potential. Notes of black currants, spices
and pepper are common. |
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Calitor |
A light bodied black grape whose popularity is
fading fast. Seldom seen outside of the ACs
Lirac in southern Rhone and Bandol in Provence.
Also one of the 13 permitted varietals in
Chateauneuf-du-Pape. |
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Camarèse |
Synonym for Vaccarèse. |
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Canaiolo Nero |
Ah, what once was for the Caniolo. Until the
1800s this was one of the greatest Italian
grapes, crucial to the success of Italy's
greatest wine growing region: Chianti. Still
grown in Chianti today (actually required by
Italian law to be one of the grapes in every
bottle of Chianti) the Canaiolo has taken a back
seat to the Sangiovese. It does not graft well,
so moving it can be a problem, but it is a
high-producer and is very resistant to disease.
The problem lies in the soft and neutral flavors
found in too many Canaiolos. The best can be a
nice combination of very ripe strawberries and
leather, but the worst are used to soften the
Chianti and not much else. |
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Cape Riesling |
A relatively little known grape that is not
related in any way to Riesling, but actually an
ancient French varietal called Crouchen. In the
1800s it made its way to Clare Valley, Australia
where it was confused for Semillon, but called
Riesling. Confusing, huh? The name started to
stick and 'Clare Riesling' turned into 'Cape
Riesling. Today it is found more often in South
Africa where it can be called Riesling (the true
Riesling is called White Riesling) though it is
used mainly to add aromatics to blended wines.
It has light aromas and flavors of citrus, fresh
cut grass and golden apples, all of which can
benefit from bottle aging. Due to fungal disease
the Crouchen is no longer found in France. |
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Carignan |
Famous more for its high productivity than for
producing wines of distinction, the Carignan is
one of the most highly planted grapes that you
have probably never heard of. Planted in huge
amounts in the south of France, most of which is
used for industrial purposes. The Carignan is
heavy in acidity, tannins and color, which make
it great for blending, but also high in
bitterness, which makes it not so hot by itself.
It grows well in hot climates, exhibiting
flavors of pepper and plum in its inky
depths.\r\n\r\nCarignane originated in Spain
where it is known as Cariñena, but dominates the
south of France, especially the Languedoc where
it is known as Carignan. It is also widely
planted in Italy (Carignano), as well as the
United States, Mexico and South America. |
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Cariñena |
Spanish synonym for the Carignane. Originally
from the area of Aragon, in the northeastern
corner of the country. Well known for its use in
blended wines, but not as a single varietal. |
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Carmenère |
An ancient Bordeaux varietal that was very
important in the 17th and 18th centuries but
used today mostly for blends, ala Petit Verdot.
In fact most of the more famous wineries in the
Medoc region in Bordeaux owe their notoriety to
Carmenère and Cabernet Franc. The vine is very
susceptible to Coulure, a vine condition that
drastically reduces yields and overall quality.
Now undergoing a revival in Chile, where for
years it was mistaken for Merlot, and also
Italy, where it is a successful blending partner
to the Sangiovese. Look for aromas and flavors
of red fruits and fresh herbs. |
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Castelão |
A productive Portuguese varietal found
throughout the southern half of the country.
Also known as the Periquita in Extremadura, the
Castelão produces a hardy and robust red wine
packed with raspberries and spices. Thought to
have the synonym of Trincadeira Preta in the
Alentejo, near the southern reaches of Portugal. |
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Catarratto Bianco |
The second most-planted light skinned varietal
in Italy, most notably the island of Sicily,
where it dominates the western portion of the
island. Used in great quantities in Marsala, a
wine that can be made in either sweet or dry
styles, although a large portion is also used to
make industrial alcohol. The Catarratto has two
forms: the Comune, a major player in the lake of
surplus European wine, and the much higher
quality Lucido. When made with care the Lucido
version can boast flavors of grapefruits and
apricots, with a backbone of firm acidity. |
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Catawba |
American hybrid grown extensively in the Finger
Lakes region of New York state and also around
the Great Lakes. Requires a mild fall to acheive
full ripeness, and even then can produce wines
of high acidity. When ripe the Catawba produces
pink wines that are still, frizzante or fully
sparkling, but almost always sweet. This is
attributed to the grape's heritage (Catawba is a
cross of Labrusca and Vinifera) but also to a
desire by the winemaker to eliminate the common
'foxy' character of the wines with residual
sugar. Ice wine versions are also popular. |
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Cayuga |
A hybrid American varietal that is very
resistant to disease and inclememnt weather.
Besides its hardiness, the Cayuga is known for
producing mild and fruity wines that some liken
to a New World style of Riesling. The Cayuga is
quite common in the Finger Lakes and Great Lakes
regions of North America. Also grows well in
Arkansas. |
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Cencibel |
One of the many synonyms for Tempranillo, the
greatest of Spanish grapes. The name Cencibel is
used in central and southern Spain, especially
the La Mancha region. |
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Cereza |
A rose-colored grape that has a very unbalanced
quality-to-quantity ratio. The Cereza is an
indigenous Spanish varietal that produces wines
of a very deep white or pink color, but of very
little flavor or aroma. Grown extensively in
Argentina where it is thought to have been
brought by the first Spanish settlers. A heck of
a lot of wine can be made from the Cereza, but
why would you want to? |
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Chambourcin |
A hybrid grape that was quite popular in the
1970s, especially in the French regions of
Bordeaux and the Loire Valley. Very resistant to
fungal diseases, the Chambourcin can be grown in
cooler climates, and when yields are kept low it
produces spicy, fragrant red wines that are also
rich and concentrated. Strict EEU guidelines
against the blending of hybrid wines with that
of traditional varieties has kept the
Chambourcin from being much more than a table
wine in France. Still, it is popular today in
Bordeaux as an alternative to the native
varietals. Also grown to a small extent in
Australia. |
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Charbono |
Source of some confusion as the Charbono of
California is thought to be the Bonarda of
Argentina, which in turn is one of three grapes
that hail from the Veneto region of northern
Italy that are allowed to be called Bonarda,
which is a local name for the Croatina varietal.
Confused yet? There is also some conjecture that
the Charbono is actually the Dolcetto of
northwestern Italy. Regardless, Charbono can be
found in small amounts in the central and
northern areas of California, where from old
vines it can produce wines of considerable
extraction. |
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Chardonnay |
In the wine market sense the Chardonnay is the
greatest of all white grapes. It has almost
single handedly changed the fortunes of many
wine-growing regions and countries. Chardonnay's
appeal lies in her productivity, adaptability
and a great ability to retain Chardonnay-like
character no matter where it is grown. So many
countries, with so many climates, produce so
many styles from so many wine-making techniques.
Chardonnay has been the greatest benefactor of
the 'New World' way of labelling wines by the
grape varietal instead of the region. An
incredible increase in production over the last
20 years has produced mixed results. Chardonnay
can range in styles from crisp and structured,
through full and rich, all the way to syrupy and
fat. Flavors roam from citrus to tropical
fruits, to smoke and butter, and even herbs and
red raspberry. The usual constant is only the
affinity that she shows to oak. This can be a
wonderful boon when used judiciously or a
terrible burden when overly used.\r\n\r\nThe
origins and best examples of Chardonnay come
from the Burgundy region of France. It is also a
crucial component of Champagne and most other
sparkling wines. Chardonnay grows with some
success in every wine producing country on
earth, with Portugal seemingly the only
exception. Other great regions include
California (Napa, Sonoma, Carneros and Santa
Barbera), Australia (Hunter Valley), Italy (The
Trentino and Alto Adige) but Chardonnay can be
found from just about everywhere. |
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Chasselas |
A widely planted white varietal whose origins
date back to ancient Egypt, the Chasslas today
enjoys its greatest success in Switzerland where
it is known as the Fendant. It is also the
second most planted varietal in Hungary.
Chasselas also has quite the home in France
where it is the common component of many a white
table wine. It is also found in the Loire Valley
as Pouilly-sur-Loire and in Germany as Weisser
Gutedel. It is not related to the American grape
Golden Chasselas which is thought to be the
Sherry grape Palomino. The best expressions of
Chasselas have notes of citrus fruits and
peaches and are light (if somewhat neutral) in
body and aroma. |
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Chenin Blanc |
If ever there were a grape with a split
personality the Chenin is it. A grape seemingly
at odds with itself in the dual roles of major
player in the New World lake of jug wine, but
also a creator of fantastically long-lived wines
of all levels of residual sugar, from bone dry
to amazingly sweet and rich. The varietal has a
high natural acidity, great for making crisp, if
ordinary, wines in vast quanitities in the new
world. The old world versions, most notably from
its birthplace in the Loire Valley of France
where it is known as Pinneau, can be an ethereal
combination of honey, nuts, flowers, peaches and
either bone dry or decadently sweet (moelleux).
Often in the Loire it is made into a sparkling
wine known as Cremant de Loire. Quality Chenin
Blanc often needs a decade or more of bottle
aging to show its true appeal. \r\n\r\nChenin is
grown in great quantities in America, South
Africa (as Steen) and South America (confusingly
as Pinot Blanco). The best examples come from
the Loire Valley in France where it can be bone
dry (Savennieres, Saumur), slightly sweet (Coteaux
du Layon, Touraine), or very sweet from Botrytis
(Bonnezeaux and Quarts de Chaume). These sweet
versions can last for decades or longer. It also
makes fine sparkling wines as in Vouvray or
labeled Cremant de Loire. |
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Chiavennasca |
Synonym for the Nebbiolo. Used mainly in the
area of Valtellina in the far northern part of
Italy. |
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Cinsaut |
A productive varietal that is very resistant to
drought. The Cinsaut (Cinsault) is known for
producing light, fruity and heavily perfumed
wines, most often as either a Rose or blended
with another heartier grape (usually Carignan).
Aromas and flavors of blue fruits and spices are
common.\r\n\r\nThe Cinsaut calls the south of
France home. It is very productive in the
Languedoc and southern Rhone where it is known
as the Picardan. One of the 13 varietals
permitted in Chateauneuf-du-Pape. Also found in
Italy (as Ottanvianello), Australia (as
Oeillade) and in northern Africa. Also a key
player in South Africa, where with Pinot Noir it
is a parent of the Pinotage grape. |
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Clairette |
A name that is used for many different grapes in
France, most notable Ugni Blanc. Clairette
Blanc, however, was a very popular grape in the
17th and 18th centuries. Known for having a high
alcohol content, low acidity and a propensity
for oxidation. Today it is still a vital
ingredient in the Vin de Pays whites of southern
France. It also grows in Australia, Russia and
Italy. |
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Colombard |
First used to make Cognac although not as
popular for that purpose as Ugni Blanc and Baco
Blanc. The Colombard has a high natual acidity
making it a good choice for blends. Prone to rot
and powdery mildew, the Colombard was the most
widely planted grape in California until the
early 1990s where it was often used as a base
for jug wines. If given the proper treatment
Colombard can produce crisp whites with citrus
fruits and a pleasant minerality.\r\n\r\nThe
best Colombards come from the south of France
where it is sold as the VDP Côtes de Gascogne.
It is also an important varietal in South Africa
though decreasingly so.\r\n |
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Concord |
An extremely productive varietal native to North
America that has taken well to colder areas. It
is widely planted in the north east, especially
New York state. Best known for grape juice and
jellies, the Concord is made into several styles
of wine, most of which contain some residual
sugar. It has a distinct foxiness that vintners
often try to overcome with high doses of sugar
during fermentation. |
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Cornalin |
An ancient vine found in France and Switzerland
though decreasingly so as of late. The Cornalin
produces heavy reds of considerable color which
require long periods of bottle age to tame their
rustic flavors. The best examples are found in
the Valais region of Switzerland. |
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Cortese |
An Italian grape revered in the northern parts
of the country, but seldom seen elsewhere. The
best examples come from the DOCG of Gavi, in the
region of Piemonte. Cortese di Gavis are light,
crisp and have pleasant aromas of almonds,
citrus fruits and freshly mown grass. It is also
grown in the hills around Monferrato as well as
in Lombardy where it is a part of the blend
Oltrepo Pavese. |
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Corvina |
A thick-skinned varietal found in the Veneto of
northern Italy. A key ingredient of the light
red wines known as Volpolicella and Bardolino.
Of these two wines at least 30% must consist by
law of the lesser varietals Rondinella and
Molinara. These wines tend to be light and
fragrant with notes of cherries, strawberries
and nuts. More serious expressions of Corvina
are made by drying the grapes on straw mats
prior to fermentation, a process known as
Recioto or Ripasso. The best of these are the
great Amarones, a wine of considerable
character, complexity and power. Corvina is also
known as Corvina Nera and Corvina Veronese. |
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Corvinone |
Currently No Information Available |
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Côt |
Synonym for the varietal Malbec. Known by the
Côt name mainly in the Bordeaux region of
western France. |
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Counoise |
A rare varietal seldom seen outside of the Rhone
and Languedoc regions of southern France. One of
the 13 varietals permitted in
Chateauneuf-du-Pape. Used primarily as a
blending grape for its high acidity and notes of
spices and pepper. |
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Criolla Chica |
The Argentinian synonym for the Mission which is
the most widely grown grape in Chile. The
Criolla Chica has a distinct pink skin and is
used to make low quality white wines. This is
also the Mission grape of California. Criolla
Grande, however, is the most widely planted
grape of Argentina and is responsible for vast
quantities of white and rosé wine that varies in
quality from so-so to just plain awful. |
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Criolla Grande |
The Argentinian synonym for the Mission which is
the most widely grown grape in Chile. The
Criolla Chica has a distinct pink skin and is
used to make low to medium quality white wines.
This is also the Mission grape of California.
Another mutation, the Criolla Grande, is the
most widely planted grape of Argentina and is
responsible for vast quantities of white and
rosé wine that varies in quality from so-so to
just plain awful. |
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Crljenak |
A varietal from the former Yugoslavian region of
Croatia. Said to be the ancestor of Zinfandel,
the grape that is found throughout the state of
California. Zinfandel was reportedly brought to
the United States from the Imperial Austrian
Plate Species Collection in the 1800s, after
which it was thought to be an indigineous
varietal to the U.S. but DNA tests have shown it
to be the Crljenak. This varietal is also one of
the ancestors of the Italian varietal Primitivo. |
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Croatina |
A light and lively red grape from the northern
reaches of Italy. Known in the Oltrepò Pavese as
Bonarda, wines from the Croatina are best
consumed young.\r\n |
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Crouchen |
A relatively little known grape that is not
related in any way to Riesling, but actually an
ancient French varietal called Crouchen. In the
1800s it made its way to Clare Valley, Australia
where it was confused for Semillon, but called
Riesling. Confusing, huh? The name started to
stick and 'Clare Riesling' turned into 'Cape
Riesling. Today it is found more often in South
Africa where it can be called Riesling (the true
Riesling is called White Riesling) though it is
used mainly to add aromatics to blended wines.
It has light aromas and flavors of citrus, fresh
cut grass and golden apples, all of which can
benefit from bottle aging. Due to fungal disease
the Crouchen is no longer found in France. |
