Verdelho, Vermentino, Viognier

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Vaccarèse	A very minor grape variety seldom seen outside of the southern Rhône AOC of Châteauneuf-du-Pape. One of the thirteen varietals allowed in the production of Châteauneuf and thought to be partially responsible for the spicy, peppery quality found in those wines. Similar to Cinsault, though as of now unrelated.
Valdiguié	Also known as Gros Auxerrois, the Valdiguié is just one of many grapes that were once famous in France due in part to their high productivity. Today the Valdiguié has become an extreme rarity, and can be found more in California than it can be in its native home of southern France. During the 1800s the Valdiguié enjoyed great success as a varietal that had a high yield, ripened reliably, and contributed some fruit and modest acidity to the blends of the Midi, Languedoc-Rousillon and what is now the Vin de Pays. In California it is known as Napa Gamay where it has found modest popularity as a light and fruity varietal. However, many of the vines planted in California that go by the name Napa Gamay are actually the true Gamay of Beaujolais fame.
Verdejo	A white-skinned variety that is grown extensively in the region of Rueda in northwestern Spain. Wines from Rueda have a delightful mix of honey, pears and crisp acidity, while they also oxidise readily and can take on a nutty character with age. Often Verdejo is blended with both Viura and Sauvignon Blanc, but some examples of pure Verdejo grown at higher elevations can be excellent and take well to both oak and bottle aging. As the name suggests there are many reasons to suspect that this is the same varietal as the Verdelho of the Portuguese island of Madeira as well as the Verdello which can be found in Italy though as of yet no true connection has been made.
Verdelho	A name used to denote both a grape and a style of Madeira, a wine that hails from the island of the same name that is located off of the coast of Portugal. The heavy wines of Madeira go through a process where the wines are fortified and then oxidised slowly over time by the heat of the estufagem (sun rooms) that they are kept in. Verdelho Madeira is somewhere between off-dry and sweet, depending upon the age of the wine. Because Madeiras have already gone through the oxidation process that will kill other wines they can age indefinetly. Fine examples can be found that date back to the 19th century.\r\n\r\nStill wines produced from the Verdelho range from light and citrusy when they are found in the hotter regions of Australia, to off-dry or even somewhat bland when they are found in the Duoro valley of Portugal where the grape is known as Gouveio. As the name suggests there are many similarities to the Verdejo of Spain and the Verdello of Italy though no concrete evidence of a connection exists as of yet.
Verdello	A varietal that can be found both in the wines of Orvieto Classico in central Italy as well as further south in Sicily. When yields are low Verdello can create wines that have a pleasant mix of tropical and stone fruits along with medium levels of acidty. If productivity is too high the wines become oily and flabby with too high an alcohol content for this bland a wine. As the name suggests there are many similarities to the Verdejo of northwestern Spain and the Verdelho of Portugal but as of yet no true connection has been made between these varietals. Also known by the synonym of Breval.
Verdicchio	The varietal responsible for creating the specialty of the same name found in the central and eastern portions of Italy. Verdicchio can range from zingy and citrusy to plush and elegant to almondy and bitter on the finish. The best often will have some of all three components. A very productive varietal, Verdicchio grows especially well in the sandy soils of the Verdicchio dei Castelli di Jesi D.O.C. Look for the wines from Bucci, which was named the Winery of the Year for 2004 by the Italian Magazine Gambero Rosso.
Verduzzo	A light-skinned varietal from the Friuli region of northern Italy, Verduzzo can be found in both sweet and dry versions. The dry version can be very acidic and citrusy, whereas the sweet version can have a lovely mix of richness, honey, tropical fruits and almonds all wrapped in a lovely deep golden color. The sweeter versions are made through both late harvesting and the passito method of drying the grapes before fermentation begins.
Vermentino	An Italian varietal that can be found extensively throughout the regions of Sardinia, Corsica, and especially the Cinque Terre D.O.C. on the Italian Riviera (Liguria). The birthplace of the Vermentino is somewhat up for debate as the Italian Vermentino and the French Rolle are fighting it out for chicken or egg status. As Rolle the varietal can be found throughout the southern French regions including Languedoc-Roussillon and Provence. Vermentino is a very aromatic varietal combining notes of citrus, fresh grass, herbs, and almonds with a crisp and acidic framework. On the island of Corsica it is known as Malvoisie de Corse and may indeed be related to the varietal with the similar name from Spain and Portugal.
Vernaccia	Actually the name of many different varietals found in the northern reaches of Italy. The root form of Vernaccia in Latin can mean both vernacular and indigenous, and many vines were cataloged by this name. The most famous of these is the Vernaccia di San Gimignano, the great white wine of Tuscany, and when the name Vernaccia is thrown around this is usually what is being referred to. Wines from the Vernaccia di San Gimignano have a lovely mix of bitter almonds, tangy acidity and a straw-yellow color that screams 'riches in a glass.' Other versions of Vernaccia include the light frizzante red wines of Vernaccia di Serrapetrona found in The Marches on the Adriatic coast and Vernaccia di Cagliari which is a fortified wine similar to sherry that can be found on the island of Sardinia.
Vespaiola	A native to the Veneto region of northeastern Italy, Vespaiola can be pleasant on its own as Vespaiola Superiore in Breganze, but it is best known as part of the great dessert wine Torcolato. Torcolato is made from Vespaiola, Friulano and Garganega grapes that have been affected by Noble Rot and then dried for 4-5 months. The nectar can have a sublime blend of sweetness, spice and acidity with flavors and aromas that range from baked pears to Christmas spices and hazelnuts. Vespaiola is a regional variety that is rarely seen outside of Breganze, in part because most of the vines there were destroyed by phylloxera in the late 19th century (Breganze was actually the starting point for phylloxera in Italy).
Vespolina	A native of the Gattinara region of northern Piedmont, in northwestern Italy. Though Vespolina is rarely found on its own it does play a key role in softening the sometimes tough and tannic Nebbiolo that is grown nearby. Like Nebbiolo, Vespolina has aromas and flavors of wild mushrooms, wildflowers, and ripe red and black fruits.
Vidal Blanc	The great grape success story of Canada, Vidal Blanc is a hybrid bred from the crossing of the over productive and under flavored Ugni Blanc and an older hybrid, Rayon d'Or. Vidal Blanc, or Vidal 256, or just Vidal as it is also known, has a very tough and thick skin that helps it to survive in cold climates. Vidal Blanc can be found in versions with all levels of sweetness, but it is in the dessert and ice wines of Canada and the Great Lakes region that is has found fame. The grapes are literally picked frozen when the amount of water in the grape is low and the glycerin and sugar levels are concentrated. These wines can have an elegant mix of honey, wildflowers, stone fruits, peach syrup and just enough acidity to provide a delicate balance.
Vignoles	Grown widely in the northeastern United States. Known for its high acidity and for being prone to noble rot. Vignoles is a French-Hybrid reportedly derived from Pinot de Corton and Subereux, and is also known as Ravat 51.
Villard	Like Baco, Chambourcin, Couderc, et. al, Villard is a French hybrid that once grew prodigiously and was prized for the mammoth yields that it produced instead of any sort of flavor or aroma. There is both a red (Noir) and white (Blanc) version of this particular varietal, though thankfully neither is rarely found today.
Vinhão	A dark-skinned Portuguese native that hails from the Vinho Verde region above the Duoro valley. The wines produced from the Vinhão can be described as dry and astringent, with heavy black fruits and a blend of tar, earth, and chocolate. Though the Vinhão constitutes nearly 40% of the grapes grown in the Vinho Verde very little of it is exported from Portugal. The wine is often petillant, or slightly sparkling.
Viognier	A classic varietal from the northern areas of the Rhône valley of southwestern France. Viognier has never been found in large amounts, but in the 1960s it become almost extinct. It is enjoying a resurgence of sorts today along with all things Rhône, both in that region and also areas of California and Australia. Viognier has a thick skin with a heavy yellow pigment, and the wines it produces have a rich golden color even when young. Viognier is noted for making wine with a very perfumed aroma that can be compared to roasted pineapple, peach syrup, flowers or even fennel. The wines tend to be viscous and rich, with low levels of acidity. The better examples can be quite fascinating but if over production is a problem it can easily slip from big to oily and flabby.\r\n\r\nThe home of Viognier is in the northernmost points of the Rhône valley, namely Condrieu and Château Grillet. These tiny areas produce even tinier amounts of wine that can be quite expensive but also very tasty. Up to 20% of Viognier is allowed into the heavy Syrahs made in Côte-Rôtie. Viognier can also be found in many ares of the Languedoc-Rousillon as well as Vin de Pays. In California Viognier has become somewhat synonymous with rich, easy-drinking wine with a touch of sweetness. Also found in Australia where the wines can range from firm and floral to rich and oily. Viognier is always at its best when young.
Viosinho	A Portuguese native and part one of the varietals used (along with Malvasia, Gouveio, and the more rare Codega and Rabigato) to make the white version of the great fortified wine of Oporto. White ports can range from very dry and good as an aperitif, to heavy and sweet and perfect for dessert. Viosinho is generally used to add a touch of acidity to the mix, but it can also have interesting floral and apricot components. Though rare, especially outside of Portugal, dry versions exist that can take well to oak aging.
Viura	The synonym used in the Spanish DO of Rioja for Macabeo, which is the most popular grape of northen Spain. High in production, the Macabeo takes well to hot and dry regions. It also buds late which makes it less likely to be harmed by frost. Together with the varietals Parellada and Xarel-lo it is used in the production of the sparkling Spanish wine Cava. Both still and sparkling wines from the Macabeo are dry, medium in acidity, and have notes of delicate wildflowers and bitter almonds. Macabeo is best consumed young.\r\n\r\nBesides Cava the best examples of Macabeo come from Rioja, where it is known as Viura, and now makes up 90% of the still white wine production in that area. It can also be found in large quantities in southern France, particularly in the Languedoc area where it is usually blended with Grenache Blanc.
Vranac	An ancient varietal that is confined to the southern areas of Serbia, Macedonia and particularly the Podgorica region of Montenegro. Despite being a local specialty, Vranac has declined in production over the years and is now somewhat rare. Vranac has large berries that are very deeply colored. This provides a wine that is dark, tannic and quite rich, with medium to high levels of extraction and acidity. Vranac takes well to oak and bottle aging, and these are often necessary to tame the fiery combination of tannins and acidity. Aromas and flavors of flowers, black fruits, herbs and even forest floor are common.