Varietal is one word you'll see applied to most non-European wines; it simply refers to the grape variety used to make the wine. In Europe, the finest wines are usually named after the region (the other is appellation) in which the grapes are grown; examples include Bordeaux, Chianti, Piesporter, Champagne, etc. In most of the rest of the world (including Australia, New Zealand, South Africa, South America and the United States) the finest wines are usually labeled with the name of the grape variety that the wine is made from (i.e.: Cabernet, Chardonnay, etc.). The Europeans have had hundreds of years to determine which grapes grow best in which regions, and they often have regulations controlling their labeling. For example, Pinot Noir is the only red grape allowed to be grown in most of the Burgundy region. As non-European countries establish reputations for the wines of certain regions, they often add the region's name to the varietal name; for example, Napa Valley Cabernet, Russian River Pinot Noir.

Serious wine-producing countries and states regulate the amount of a particular grape that must be present before the wine can flaunt that grape's name. In California and Washington any wine referred to by the name of the grape (Chardonnay, for example) must be at least 75% of that grape; most varietals in Oregon must be 90% of the named grape; and Alsace requires 100%.

The types of grapes used to make a wine are probably the single most important factor in the taste of the wine. However, the flavors of a wine are also affected by how old the vines are, what types of soils the vines are grown in, exposure to sunlight, climates and microclimates, how the grapes are handled and fermented, types of yeast used, whether the wine is aged in wood, etc. Therefore, the same grape types can be grown in France, Australia, California and Chile, but various factors result in wines which taste different! Half the fun of experiencing wine is the incredible array of flavors available!

Many of the world's finest wines are a blend of varietals: almost all Bordeaux red wines contain Cabernet Sauvignon, Merlot and Cabernet Franc; almost all Champagnes contain Pinot Noir and Chardonnay. A wine which is a blend of Cabernet and Merlot, for example, is often more complex than a wine which is 100% Cabernet Sauvignon. Exploring varietal characteristics makes for a richer wine experience. To that end, we have collected descriptions of the varietals you are most likely to encounter.

White Wines

Chardonnay (Shard-don-a) is the most widely planted grape in Virginia. A medium- to full-bodied wine, chardonnay’s flavors range from tart green apple to butterscotch.

Pinot grigio (Pee-no gre-gee-oh) is a light, dry wine with hints of lemon, lime and  other citrus fruit. Only a handful of Virginia wineries are making wine from this grape.

Riesling (Reez-ling) remains another popular Virginia wine, with its characteristic aroma of honey, apricot and ripe peaches. Riesling can range from bone dry to extremely sweet. Most Virginia versions fall somewhere in the middle.

Gewürztraminer (Geh-vertz-tram-mener) smells like honeysuckle and tastes slightly spicy. Like riesling, most Virginia gewügewügewrztraminer is slightly sweet.

Sauvignon blanc (So-vin-yawn blonc) is known for its racy acidity and aroma of fresh herbs and hay. A small number of Virginia vineyards are growing sauvignon blanc.

Seyval blanc (Say-voll blonc) can be a dry dinner wine or a thick, sweet dessert wine. Known for its smell of green apples, seyval is frequently used in white wine blends. Seyval and vidal blanc are both French hybrid grapes.

Vidal blanc (Vee-doll blonc) is the most widely planted hybrid grape in Virginia, where it is often made as a sweet, complex dessert wine. Vidal blanc smells and tastes of honey and lush fruit.

Viognier (Vee-on-yea) shows unique spice, fruit and floral aromas. Regardless of its fruity smell, viognier is typically a dry wine. Viognier vine plantings are on the rise in Virginia.

Red Wines

Cabernet sauvignon (Cab-er-nay so-vinyawn) is Virginia’s most widely planted red grape. Ranging from light and approachable to heavy and age-worthy, cabernet is a dry wine with complex flavors of currant, green olives, herbs,  mint and leather.

Merlot (Mer-low) is softer than cabernet sauvignon in body and flavor, but has the same leather, mint and herbaceous qualities. Virginia winemakers frequently blend merlot with cabernet sauvignon.

Cabernet franc (Cab-er-nay fronc) has  been hailed by national and state wine  experts as one of Virginia’s best-tasting  red wines. Cabernet franc is similar to merlot in body and taste, but cabernet franc grows particularly well in Virginia’s  soil and climate.

Pinot noir (Pe-no nwahr) is silky and  softer than the other red wines made  in Virginia. Pinot noir’s flavors range from mushrooms to cherry and plums.  A fickle grape that’s difficult to grow, pinot noir is made by very few Virginia wineries.

Chambourcin (Sham-boor-san) is grown almost exclusively in Virginia.  This French-American hybrid grape is typically made into a dry, approachable wine with lush berry aromas and flavors.

Other Wines

Rose (Roh-say) or blush wines are pink wines sometimes made by blending  white and red wines. Other times, they are made from grapes that have red skins and white juice, such as pinot noir. After the grapes are crushed, the winemaker allows the red skins to settle on the white juice just long enough for the juice to pick up a hint of color. The longer the skins are in contact with the juice, the darker the color of the wine.  Rose and blush wines are usually semisweet, though some are dry.

Sparkling wine is usually made in Virginia in the “methode champenoise” method, meaning the wine is carbonated in the bottle as a result of its secondary fermentation. French Champagne is produced using this method. Sparkling wines range from dry to semi-sweet.  Most Americans prefer a dry style called Brut (Broot). Brut is a white sparkling wine typically made from a blend of chardonnay and pinot noir.