Brunello:
Grown only in Tuscany, Italy, at present; a selection of Sangiovese, grown for one of the best and most expensive Italian red wines, Brunello di Montalcino.

Cabernet Franc:
Grown in the Bordeaux district in France, the middle Loire Valley in France, in Italy and recently, in California; related to Cabernet Sauvignon and similar. Also call "Breton" in France. Generally blended with Cabernet Sauvignon or Merlot in Bordeaux.

Cabernet Sauvignon:
Grown in the Bordeaux district in France, Provence, Chile, Australia, California and South Africa; practically everywhere; a very fine red-wine grape, responsible for the great Bordeaux reds, particularly Médocs. Usually gives the best red wine of California, with great body and long life.

The most widely planted grape in Bordeaux, merlot, a red grape, is also grown in most of the same places as cabernet sauvignon. And in fact, the two are often blended. Because merlot in general has somewhat less tannin than cabernet sauvignon, it often feels softer on the palate. Its flavors often run to mocha and boysenberry.

Gamay Beaujolais:
Grown only in California; originally thought to be the "true" Gamay of the Beaujolais district. Now identified as a strain of Pinot Noir. Will be gradually phased out in the future; its wines, however, are generally quite fruity and good.

Grenache:
Grown in the southern Rhône district of France; in Spain, and in California. Grown for Tavel and Lirac, among the best rose wines of France; generally has insufficient color for red wines, and is blended with other grapes, as in Châteauneuf-du-Pape. Gives excellent rosé wines in California.

Malbec:
Grown in the Bordeaux district in France; in Argentina; tiny quantities in California. Fine quality red wine grape; used for wines of Cahors, blended with Cabernet in Bordeaux. Give, rich, full red wines. Should be more widely planted.

Merlot:
Grown in the Bordeaux district; in northern Italy and Switzerland, increasingly popular in California; also in South America. Excellent red wine grape; generally not used on its own but blended with other grapes in Bordeaux. Softens Cabernet Sauvignon, and found to improve many California Cabernets.

The most widely planted grape in Bordeaux, merlot, a red grape, is also grown in most of the same places as cabernet sauvignon. And in fact, the two are often blended. Because merlot in general has somewhat less tannin than cabernet sauvignon, it often feels softer on the palate. Its flavors often run to mocha and boysenberry.

Nebbiolo:
Grown in Piemonte and Lombardy, Italy; small acreage in California. Grown for all the great northern Italian reds - Barolo, Barbaresco, Ghemme, Gattinara, and Vtitleellina. Very fine wines - rich, slow to mature.

Petite Sirah:
Grown in California and also in parts of France; originally thought to be a strain of Syrah; actually a different grape, known as Duriff. Gives excellent, very rich red wines, increasingly popular as a varietal.

Pinot Noir:
Grown in the French Champagne district; in Burgundy, Switzerland, Germany, eastern Europe, South America, and California. Excellent red wine grape, but not always easy to grow. Vinified as a "blanc de noirs", away from the skins, to make Champagne. Traditionally, California Pinot Noirs have tended to be too light in color, but there has been tremendous improvement recently

Sangiovese:
Grown in Tuscany and in Emilia-Romagna, Italy; important grape used for Chianti, but blended with as many as four other grapes for this purpose. Elsewhere, usually sold as a varietal. Now very promising in California

Syrah:
Grown in the Rhône district of France. Produce the great Rhône reds - Côte Rotie, Hermitage, and Châteauneuf-du-Pape. Recently introduced in California; not to be confused with Petite Sirah. Gives very rich, robust red wines.

Zinfandel:
Grown chiefly in California; at least, under this name. America's truly unique red grape; of uncertain origin, probably imported from Italy. Gives excellent red wine with a characteristic spicy flavor, in a multitude of different styles and strengths. Best are from the North Coast Coun.

The much loved red grape of California, zinfandel is grown almost no place else in the world. In fact, its history is still a mystery, though scientists think that the grape may be related to a Croatian grape. Zinfandel has a mouth filling, thick berryness that is sometimes described as being jammy or chewy. White zinfandel (not a separate grape variety) is made when zinfandel grapes are fermented without their dark purple skins