One of the world's most widely planted red grapes. Important in Italy, Argentina and parts of California. Retains higher acidity even in hot areas. Intensely coloured and astringent.

Important variety in St Emilion and Pomerol,France. These areas of north Bordeaux have less maritime influence and are subject to cooler winters. This red prefers cool climates - budbursts and ripens early. Makes softer, higher quality wines than Cabernet Sauvignon. Mostly blended

Comes from Bordeaux, France where it is the major variety in Medoc wines. Considered the world's premium red grape. Grapes have good tolerance of bunch rot, and damage as berries are small and tough. Vines don't like damp, clay soils - they need drainage. The Medoc has gravelly, well-drained soils. Takes a long time to ripen so likes hot summers and long mild autumns.

Red grape which makes wines of good colour but average quality. Takes time to age, so is often blended with faster aging grapes such as Grenache or Cinsault Spanish name - Mazuela. Used for bulk wines in USA. Likes hot, dry climates.

Versatile white grape widely planted in many wine regions around the world. So common in Australia that it has fallen out of favour with wine buffs. Used in Champagne - blended with Pinot Noir & Pinot Meunier preferably. Easy to grow, good yields, few problems.

Used mainly in Loire Valley, France for still and sparkling white wines. Widely grown in South Africa - where it's sometimes called Stein. Has good acidity so is blended to balance other whites.

Southern France varietal red. Often mispelled 'Cinsault'. Sometimes a table grape, sometimes wine. Adapts well to hot, dry climates, tough skins resistant to rain damage, but prone to fungal rots. Makes average quality, low tannin wine - often blended.

One of the whites used for Cognac in France, although larger plantings exist east of Gironde in Bordeaux. Often a table grape. High-yielding, tolerant of rot and mildew. High acidity, and has a distinct varietal flavour.

White grape originating from (but not grown there much these days) south-west France. History of being associated with the name Riesling in South Africa and Australia - however it is not Riesling. Real problem child ... doesn't ripen well in cool regions, and is very susceptible to rots and mildews in hot regions. Thus its decline in favour globally.

This majestic red, also known as 'Petite Verdot' or 'Petite Sirah' originates from the Rhone Valley, France. This grape ripens late and is tricky to grow. Durif offers wines of intense, blue-black colour, guaranteed to stain your teeth, and high tannins which require long ageing before drinking. However, Durif grown in warmer areas presents as a faster aging wine - probably due to advanced characteristics in the grapes - and is more approachable at younger age. Also used for Port.

The official name for this grape is 'Muscat a' petit grains" (Muscat of small berries), and it can come in white or coloured varieties. The ripe berries wilt and shrivel quicly to concentrate sugar - thus its extensive use in sweet fortified wines called Muscats. The white variety is commonly used for table wines, which coloured grapes preferred to fortifieds.

Spaniards call this red "Garnacha". Blended in southern France (Rhone) popularly with Shiraz and Mataro or Carignan. Before Cabernet Sauvignon took its place in the 1990's, Grenache was important grape in Australia. Likes hot, windy conditions. Wind is important as it's also prone to rots, fungus, mildew, etc. Makes wines of low colour, but faster aging. Most often used for Rose` or Tawny Port.

Red grape known as 'Cot' in west France, where it's decreasing in popularity due to productivity issues. Grown near Bordeaux and Loire Valley, France as a blender. Important grape in Argentina. In Australia it has been confused with Dolcetto and Inta Amarella. Irregular crops have been improved through cloning. Rich in colour and tannin and used for blending mostly.

As the name suggests, this white is another originator of France, where it is grown in the Rhone region. Similar to Viognier, the wines made from Marsanne have little varietal character and age quickly. Don't cellar this one - just drink it.

In Provence, France, this red is known as Mourvedre, and in Spain (where it holds more importance) is called Monastrell or Morastell. Recovers well after frost, and yields well. Hardy grape, and needs warmth to ripen. Makes neutral wines of high astringency. Good for blending.

The principal red of Bordeaux. Sensitive to salinity, enjoys cool damp clay soils. Makes softer wine than Cabernet Sauvignon, ripens earlier so avoids the summer rains and autumn winds from the Bay of Biscal. These two wines are often blended. Wines made from Merlot age quicker than other red wines.

White grape used for Sherry and other fortifieds - makes low quality table wines. Important to Spain - providing most of the wines for Sherry (Jerez). High sugar content, low acidity and neutral flavour.

Also used in Spain for Sherry. This white is tender-skinned and thus prone to weather damage and rots. Sometimes blended into table wines.

Burgundy, France's favourite red grape, and one of the most popular varietals for white sparklings and Champagne. In Germany and Switzerland, it's known as 'Spätburgunder'. An old varietal, it is claimed there are over 1,000 different clones. Has little colour, and excels in cool areas. Has distinctive varietal characters ranging from "barnyard" to "cherry". Depending on which turns you on, choose your Pinots carefully!

The white grape king. Widely grown around the world. Originated in Germany - prolific in Rheingau and Mosel regions. Moderate producer, Riesling ripens well in many conditions, and produces distinctive, aromatic wines.

An Italian red grape, most prevantly used in Italy's Chianti, becoming more popular in the north-eastern area of Victoria, Australia.

This white grape put New Zealand on the map, at the same time as it was decreasing in plantings in France. A large leaf-area:fruit ratio enables successful capture of sunlight to produce sugars in colder regions. Wines have distinct varietal characters.

This poorly identified white historically gets confused with Chenin Blanc, Crouchen and Riesling - particularly in Australia. In Bordeaux it claims fame as second most important white. Berries split easily in rain when ripe, leaving it susceptible to rot - which can be a good or bad thing, depending on what you want to do with the grapes. In Australia, botrytised semillon is probably the most famous dessert wine in the country.

The red grape king in Australia - however not necessarily so important elsewhere. Also known as 'Syrah'. Red wines from Hermitage region of Rhone Valley are 100% Shiraz. Yields well in variety of climatic conditions, but berries tend to wilt when ripe - making mechanical harvesting difficult.

An Australian-born red grape developed by CSIRO as a cross-breed of Sultana and Touriga grapes. Makes a light-bodied red table wine with good acidity, and faster aging. Don't hold your breath looking for it in an Australian bottle shop, though.

Red Port variety, more succinctly called Touriga Nacional, of Douro Valley in Portugal. Mostly used in fortified wines. Excellent colour and flavour for Ports. Sometimes used as productive blender in table wines.

This Portuguese white varietal, known on the island of Madiera as 'Gouveio', has until recent days been used for fortified wine. In the new millenium however, table wines have been popping up in the bottle shops made from this varietal. Ripens early, and offers distinct tropical fruit characters in hot regions.

Wine made from this white have been traditionally blended with Marsanne and Roussanne to increase complexity as it's pretty ordinary on its own. [Mind you, I've had workmates threaten to string me up for saying that] Often apricot flavours and aromas, ho hum. Ages quickly. New kid on the block in Australian market is Shiraz/Viognier - emulating the Cote Rotie wines of France.

Common red varietal in California, USA. Reportedly the same grape as Primitivo in Italy and Mali Plavac (or more distinctly Crljenak - a parent of Mali Plavac) in eastern European countries, eg Croatia. Wines made from Zinfandel have distinctive Raspberry characters.