10 common grapes and how to approach them

Chardonnay is the superstar of white wine grapes, thriving just about everywhere wine is made. Its spiritual home is Burgundy, where it reigns supreme in crafting iconic whites. Incredibly versatile, it shapeshifts from the steely elegance of Chablis to the decadence of Montrachet, even lending its talents to Champagne. However, this grape doesn’t always dazzle. Affordable Chardonnays can feel a little, well, uninspired, though their ability to cozy up to oak often adds a subtle toastiness.

 Sample a sunny southern-hemisphere Chardonnay with oak influence alongside a minimalist Chablis from northern Burgundy. Note how the former feels full-bodied and slightly sweet, while the Chablis delivers crisp acidity and a leaner, more focused profile.

This zippy contender is the backbone of Loire legends like Sancerre and a New Zealand darling, giving Chardonnay serious competition. Where Chardonnay is rounded, Sauvignon Blanc is piercing—a sensory slap of nettles, grass, and even canned asparagus (if it’s aged). Loire versions lean toward minerality—think wet stones and flint—while New Zealand’s take is bolder, with a slight hint of sweetness under its zingy acidity.

 Compare a young Marlborough Sauvignon Blanc with a classic Sancerre. Spot the vibrant green notes in the Kiwi wine and the sharper, stonier edge of its French counterpart.

Beloved by sommeliers but misunderstood by many, Riesling’s complexity makes it a connoisseur’s choice. Unlike Sauvignon Blanc, Riesling evolves beautifully with age and offers dazzling diversity, from nervy, floral Mosel Rieslings to spicier, bolder versions from the Clare Valley in Australia. Sweetness is a divisive Riesling trait, but when balanced with acidity, it can be magical.

 Compare a delicate Mosel Riesling with low alcohol (8-10%) to a bold, bone-dry Australian version. Notice the former’s sweetness and feather-light body versus the intensity of the latter.


Cabernet Sauvignon is the heavyweight champion of age-worthy reds, shining brightest in Bordeaux’s Médoc and Napa Valley. Its thick-skinned berries deliver wines packed with tannins, deep colour, and notes of blackcurrant and cedar. While Bordeaux examples often blend in softer Merlot for balance, Napa’s sunny climate produces luscious, velvety single-varietal wines.

 Compare a Médoc Château wine under €20/$30 with a Chilean Cabernet of the same price. The Chilean will likely taste riper and sweeter, showcasing the impact of sunshine.

Cabernet’s more approachable cousin, Merlot, is the people-pleaser of the red wine world (except Miles in Sideways perhaps). Its softer, plummier profile ripens easily, making it a global favourite. In Bordeaux, it’s often paired with Cabernet for structure, but on its own, it offers a smooth, fruit-forward drinking experience.

 Sample a Médoc wine (Cabernet-dominated) alongside a Merlot-heavy Bordeaux. You’ll find the Merlot lighter, rounder, and less tannic.

The diva of wine grapes, Pinot Noir, is fickle but fabulous when it shines. Known for its red fruit, floral notes, and a whisper of earthiness, Pinot Noir thrives in cooler climates like Burgundy, Oregon, and New Zealand. It’s light-bodied yet complex, making it a favourite for both sommeliers and aspiring enthusiasts.

 Compare a budget-friendly Bourgogne Pinot Noir with a high-quality Beaujolais (made from Gamay). Notice how Pinot Noir is silkier and more nuanced, while Gamay bursts with juicy fruit and higher acidity.

Two names, one grape. Syrah is France’s brooding, peppery red from the Rhône Valley, while Shiraz is Australia’s bolder, sweeter take. Syrah leans earthy, with notes of leather and spice, whereas Shiraz brings full-bodied decadence—chocolate, dark fruit, and a hint of eucalyptus.

 Compare an Australian Shiraz with a Syrah labeled as such from South Africa or Australia. The Syrah will likely be subtler and more refined.

Spain’s pride and joy, Tempranillo, gives Rioja and Ribera del Duero their backbone. Its tobacco-leaf aroma and savoury depth set it apart, especially when aged in American oak barrels. Traditional styles are earthy and mellow, while modern versions are fresher and more fruit-forward.

 Try a Rioja from an old-school producer like López de Heredia and a modernist like Artadi. Notice the contrast between the mellow, oaky traditional style and the bold fruitiness of the modern one.

The heart of Barolo and Barbaresco, Nebbiolo is as demanding as it is rewarding. Its pale colour belies its tannic punch, while its aromas of tar, roses, and woodsmoke enchant. Nebbiolo thrives only in Piemonte, Italy, making it a treasure for those who appreciate its enigmatic charm.

 Start with a Nebbiolo d’Alba or Langhe Nebbiolo. If you fall in love, prepare to save up for a Barolo collection.

Tuscany’s workhorse grape, Sangiovese, delivers rustic charm in spades. From the bold Brunello di Montalcino to the tangy Chianti Classico, it captures the essence of Italian vineyards. Its bright acidity and savoury notes make it a natural partner for food.

 Pair a simple varietal Sangiovese with a Chianti Classico. Compare the tanginess and acidity of both, noting the latter’s richer, more concentrated flavours.