White Wine Varieties Chardonnay Chardonnay is one of the most versatile grapes, it can be grown in a variety of conditions and vinified in many different ways to give a different characteristics. This white grape produces a rich, crisp, complex wine.  Most Chardonnays are dry (not sweet) and full-bodied with medium acidity, and have aromas and flavors reminiscent of apples, melons or figs.  Chardonnays are compatible with a broad range of foods, particularly seafood and poultry. Chenin Blanc This grape forms the basis for most white jug wines. Often described as the Chameleon of the wine world this grape is capable of producing huge yields with little character or being one of the world's premier dessert wines, it all depends on production and vinification. Its fruity, aromatic qualities make it ideal for just sipping before or after a meal, and it complements Oriental and Polynesian dishes quite well. Pinot Grigio or Pinot Gris The famous Italian Pinots are always light and crispy with a hint of spritz and lemony, citrus flavors. Pinot Grigio grown in Alsace and America is often called Pinot Gris. They are delicious, light wines that are sometimes aged in oak making them an excellent Chardonnay substitute. Gweurztraminer A distinctive spiciness is common to every wine made from this grape.  Most display a touch of sweetness, although dry styles are becoming more common.  This is a good accompaniment to hot Indian and Chinese dishes.  Some late harvest versions are sweet, lush and thick and can be served as dessert itself. Riesling Also known as Johannisberg or White Riesling, wines from this grape are a wonderful balance between sweetness and acidity.  They usually have a fruity or floral bouquet and are excellent with shellfish and seafood. Sauvignon or Fume Blanc This is the primary white grape of Bordeaux and the Eastern Loire Valley (Sancerre and Pouilly Fumé), it is also grown in California, Australia, New Zealand, Argentina, and Chile. Dry versions of this versatile wine can be grassy, herbaceous, lemony or smoky, occasionally with a touch of citrus as well.  It makes a good companion to a wide range of foods, especially seafood and poultry.  Later-picked grapes are often blended with Semillon grapes to make a lush dessert wine. Red Wine Varieties Cabernet Sauvignon Cabernet Sauvignon is the King of Red grapes. Making some of the most famous wines in the world this grape has all of the components necessary for producing blockbuster wines with a long aging potential. Young versions are tannic and hard, but if carefully blended and aged, the tannins break down, leaving a velvety wine with a range of complex aromas and flavors.  Sometimes notes of cedar, black currants or stewed fruit are discernible.  A fitting accompaniment to beef, lamb, duck and cheese. Sangiovese The Primary grape of Tuscany in central Italy make wines with medium body and a backbone of bracing acid that lets these wines pair very well with tomato dishes. Chianti is the best known region for Sangiovese, in this region it makes everything from rustic everyday drinking wines to the world class "Super-Tuscans" which are blends of Sangiovese and Cabernet Sauvignon. Some Sangiovese is grown in California with admirable results though some may argue that it never reaches the intensity that it gets on its native soils. Gamay Beaujolais I have heard wine made from this grape referred to as "the red wine for those who do not like red wines."  This red wine is generally best when young and chilled.  Usually light and grapey, some versions are tart and tangy. Merlot Used as either a base grape or a blending grape for some of the finest Bordeaux table this grape is also grown the world over. Because of its medium weight and soft texture, Merlot as a blending grape has been responsible for toning down many a robust Cabernet.  It has recently gained popularity on its own because of its early-maturing characteristics. Petite Sirah Performing best in the coastal regions, Petite Sirah produces a robust, intensely fruity wine with substantial tannins.  When young, the wine offers rich berry flavors together with its trademark spiciness.  It ages to at least 20 years in teh best vintages and matches hearty beef adn lamb dishes, barbecued cuisine and flavorful cheeses. Pinot Noir This is the Primary red grape of Burgundy but is also grown in cooler regions of the West Coast, it is known for its delicate yet complex aromas and flavors. When grown under the right conditions, the rich, violet-scented Pinot Noir fruit translates into a sublime, elegant wine.  This is probably the varietal most responsible for my learning to enjoy red wines.  Light-colored and light-bodied as reds go, it is a perfect match to milder meat dishes such as pork. Zinfandel Due to its sporadic ripening, Zinfandel grapes are made into everything from light rose's to heavy Port-like dessert wines.  Zinfandel is grown almost exclusively in warmer regions of California and its character as a wine shows that fact off with jammy red-berry aromas, with an undertone of apricots or peaches and a healthy dose of both alcohol and tannin.A spicy berry-like intensity is common to most medium-weight Zinfandels.  Because of their robustness, they stand up well to barbecued foods, pizza and meat sauces. Rose Wines Made from red grapes, rose wines pick up only a tinge of color from the skins of the grapes before they are separated from the juice during fermentation.  White Zinfandel, Blush and Blanc de Noir wines are made in this fashion and are pleasant cocktail or picnic wines.