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Gaglioppo |
An important varietal in the southern Italian
province of Calabria. A robust and hearty red
grape that produces similar, if very simple,
wines. The Gaglioppo thrives in the hot and dry
conditions of southern Italy although it is also
found in Umbria, The Marches and Abruzzi.
Sometimes found in California under the synonym
Montonico Nera.\r\n\r\nThe best wines from the
Gaglioppo hail from the Crati district in the
DOC Donnici, in the heart of Calabria. Hearty,
full-bodied reds and some nice rosés are
common.
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Gamay Noir |
Not to be confused with lesser clones of Pinot
Noir, the true Gamay is more properly called
Gamay Noir a Jus Blanc (for its notably white
flesh). A very important light red varietal
grown in many areas of France and Switzerland.
Best known in Burgundy as Beaujolais, the light,
fruity red wine that is cause for the Beaujolais
Nouveau celebration the third Thursday of each
November. A vigorous varietal that buds early,
but also ripens early which makes it a good
choice in cool weather areas. Gamay is known for
producing wines of low tannins, bright red
fruits and a distinct pale red color with blue
hues. Carbonic maceration can add notes of
bananas and bubblegum.\r\n\r\nThe best known
Gamays come from Beaujolais, but it also grows
well in the Loire valley as Gamay de Tourraine
and as Vin de Pays du Jardin. In the past
various clones were used mainly to add pigment
to lesser wines. Production is also high in
Switzerland near Geneva. |
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Gamza |
Bulgarian synonym for the Hungarian varietal
Kadarka. |
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Garganega |
A very productive variety of northern Italy.
Sometimes too productive. Best known as the key
component (70%, along with 30% of Trebbiano and
Chardonnay) of the delicate white wine Soave.
Soave Superiore is better as yields in other
areas can spiral out of control thus producing
flat and boring wines. Also grown in the regions
of Friuli and Umbria, as well as found in the
popular blend Gambellara. When given the proper
treatment Garganega can produce light wines with
hints of wild flowers, lemon curd and nuts. |
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Garnacha |
The Spanish name for the Grenache Noir. Thought
to be the correct name for this grape varietal
as its origins are Spanish but it is now best
known by the synonym used in France and the
United States. Grown widely throughout Spain,
Garnacha is particularly important in Rioja
where it is blended into the Tempranillo, and
Priorat where it is the main variety in world
class reds. So good is the old vine Garnacha
that the other more well-known varietals used in
the production of Priorat (Cabernet Sauvignon,
Merlot, Syrah) are kept in small amounts. Aromas
and flavors of black pepper, roasted game and
sweet black fruits are the norm. |
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Gewürztraminer |
Distinctive varietal all-around, from its pink
skin to the rich, aromatic, deeply-colored and
full-bodied white wines that it produces.
Gewürztraminer is the most popular and
successful clone of the Traminer grape that
calls the Italian village of Tramine home.
Alsace is now home to the Gewürztraminer. The
wines can be sweet, dry or in between but always
retain the spicy character of the local soil.
Exotic flavors and aromas of lychees, roses,
apricots and honey are common. Great dessert
wines are made in either Vendange Tardive (late
harvest) or Selection de Grains Nobles (Botrytised)
styles. A well-made Gewürzt will last for at
least a decade and sometimes longer.\r\n\r\nThe
best examples hail from Alsace, though it is
also grown with moderate success in Germany,
Switzerland, Italy and all over Eastern Europe.
New world Gewürzt is often flabby and oily as it
does not take well to warm climates, though very
nice examples come from the North Island of New
Zealand. |
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Girò |
A somewhat obscure grape used in the production
of red wine in Sardinia. Deriving from possible
Spanish origins, it is used today mainly for
port-like dessert wines that are best consumed
young. |
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Gouveio |
Synonym for the Verdelho that is used in the
Duoro valley of northern Portugal. Though highly
productive Gouveio is not known for producing
particularly distinct wines in the Duoro. |
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Graciano |
A red grape that was once of vital importance in
the Rioja region of northern Spain. Prone to
disease and low yields it nonetheless produces
wines of considerable weight, pigmentation,
perfume and quality. The low yields proved to be
its undoing in both Rioja and in France where it
is known as Morrastel. It was crossed with the
hybrid Petit Bouschet to produce the heartier
Morrastel-Bouschet which eventually replaced it.
Still found in very small amounts in the
southwest of France, as well as Rioja in Spain,
Mendoza in Argentina (as Graciana), and in
Australia. Not to be confused with Monastrell
which is the Spanish synonym for the Mourvedre.
Wine (if you can find it) from Graciano has
intense black fruits, red cherries and red plums
and can be very long lived. |
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Grand Nero |
The Spanish synonym for the Baga, which is the
most widely planted varietal in Portugal. |
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Grand Noir |
A hybrid grape that is very susceptible to
disease and winter cold. Still found in its home
of France in small amounts, it is more prominent
today in Spain where it is known as the Gran
Nero, and in Portugal as Baga or Tinta Fina. Not
a very important grape, it is known more for its
heavy pigment than any distinguishing flavor
characteristics. |
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Grauburgunder |
Synonym for the Pinot Gris used in Germany.
Usually denotes a dry or crisp style. |
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Grechetto |
A varietal important in the production of
Orvieto, a full-bodied white wine found in
central Italy. The Grechetto is a rather hearty
varietal, with aromas of wild flowers and lime,
and a finish reminiscint of bitter almonds. Also
used in the Tuscan dessert wine Vin Santo where
the grapes are dried extensively before
vinification. Not to be confused to with Greco. |
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Greco |
Name for the white grape Varietal(s) grown in
the southern parts of Italy that hails from
Greece. The best examples come from around the
town of Tufo where Greco di Tufo is an
internationally respected dry white with notes
of clover, citrus and stone fruits. Further
south in the region of Calabria the Greco is
dried to make the sweet wine Greco di Bianco. |
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Grenache |
The French name for the Spanish Garnacha
although the name Grenache is more common. The
world's 2nd most planted varietal, with large
amounts in France, Australia, California and all
over Spain. A sturdy vine that grows best as a
shrub vine in intensely hot and dry growing
regions, the Grenache is very versatile
producing wines that vary in color from light
rose to inky black and in sweetness levels from
dry to dessert style. High yields and heavy
irrigation are its foe, with pale reds of little
flavor as the result. But careful pruning and
old vines can produce wines of surprising depth
and flavors of spices, jammy black fruits and
sometimes a certain gamey or meaty character.
For more on the Spanish version see Garnacha.\r\n\r\nThe
best Grenache can be found in the Rhone Valley
of southern France. The wines of Vaquerays,
Gigonadas, Cotes du Rhone, Languedoc Rousillon,
and most impoortantly Chateauneuf-du-Pape can be
very nice, if often the Grenache is blended with
other wines. Several growers in California,
quaintly called the 'Rhone Rangers,' have taken
to old vine Grenache, again mostly as a blend
but some individual Grenache exists. Also found
in Australia and South America. |
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Grenache Blanc |
The white form of the dark skinned Grenache
grape. An important variety in the south of
France, especially the Languedoc and Roussillon
areas. Often used as a blending grape, Grenache
Blanc can be heavy and flabby when coaxed to
high yields. More careful management, however,
can produce subtle yet rich wines that take well
to barrique aging. Honey, almonds and slate
aromas and flavors are common. Also an important
varietal in Spain where it is commonly found in
the blended whites from Rioja, Priorato and
Navarre. |
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Grignolino |
A specialty grape that the Piedmont region of
northwest Italy can call its own. Along with
Dolcetto it is what the Piedmontese drink while
waiting for the Barbera and Nebbiolo to mature.
Known for producing wines light in color and
alcohol but high in acidity and tannins, a
sometimes awkward combination. The wines are
very fresh with aromas of fresh herbs and light
red fruits. A Grignolino rose can be found in
California in small amounts, but is unclear if
the two are related. |
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Grillo |
One of the original, and probably most important
varietal used in the production of Marsala, a
specialty of Sicily. Marsala can be found in
both sweet and dry styles. As a table wine
Grillo can have pleasant notes of citrus and
high acidity, as well as an affinity for new
oak, but these examples are very rare. |
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Grolleau |
A grape of historical significance in the Loire
valley of France. High yields produce light reds
that are short on flavor but high in acidity.
Currently being ripped out in favor of the more
substantial Cabernet Franc and Gamay. Only the
Rosé d'Anjou is important to the Grolleau but
even then it is still blended with Gamay. |
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Gropello |
Currently No Information Available |
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Grüner Veltliner |
Native to Austria, the Grüner is the most widely
planted grape in that country. It is also the
most important, though it hasn't really caught
on in other regions. Productive and rather
hardy, although it ripens late, the Grüner is
known for producing crisp and fresh wines that
have notes of pepper, spices and grapefruits.
Can improve for many years in bottle when given
care, sometimes taking on the exotic fruit
character of an aged Burgundy. \r\n\r\nThe best
examples come from the Wachau, Kamptal and
Kremstal regions of Austria. It also grows in
other Easter European countries under the
synonyms Veltlin Zelene and Veltlini. A great
match for asian-inspired cuisine or spicy
dishes. |
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Gutedel |
A German synonym for the Chasselas that means
'good and Noble' in German. |
