01 · Grape Beginner Guide

The main grape varieties.

Around 10,000 grape varieties exist, but fewer than twenty account for most of the wine produced and sold worldwide. Learn seven and most wine lists open up. These seven are a recognised starting set — similar to those covered in the WSET Level 2 curriculum.

Grapes covered 7 core varieties
Colours 4 red, 3 white
Level Beginner
Reviewed 2026-10-14

The seven

Four red, three white — in brief.

Each profile covers what it tastes like, where it is grown, how it ages and what to eat with it. Unfamiliar terms — tannin, acidity, body — are all in the Glossary.

01

Cabernet Sauvignon

Red
Where it grows

Bordeaux, France; Napa Valley, USA; Coonawarra, Australia

In the glass

Blackcurrant, cedar, bell pepper. High tannin, firm structure, long finish.

Ageing

Ages well — tannin softens and secondary notes (leather, tobacco, earth) develop over 5–15+ years.

Pair with

Lamb, beef steak, aged hard cheese.

02

Merlot

Red
Where it grows

Bordeaux, France (especially Pomerol, St-Émilion); Chile; California

In the glass

Plum, chocolate, red cherry. Softer tannin than Cabernet, rounder and earlier-drinking.

Ageing

Good young, but top Pomerol (Pétrus) ages for decades.

Pair with

Duck, pork, mushroom dishes.

03

Pinot Noir

Red
Where it grows

Burgundy, France; Oregon, USA; New Zealand (Central Otago); Germany (Spätburgunder)

In the glass

Strawberry, cherry, dried rose. Low tannin, high acidity, silky texture.

Ageing

Top Burgundy ages 10–20 years; everyday versions drink well young.

Pair with

Duck, salmon, earthy mushrooms, charcuterie.

04

Syrah / Shiraz

Red
Where it grows

Rhône Valley, France (Syrah); Barossa Valley, Australia (Shiraz)

In the glass

Black pepper, dark fruit, smoked meat. Full body, firm tannin. Shiraz tends richer and fruitier; Northern Rhône Syrah leaner and more savoury.

Ageing

Both age well, particularly the concentrated Australian versions and Northern Rhône Syrah.

Pair with

Beef, lamb, game, hard cheese.

05

Chardonnay

White
Where it grows

Burgundy, France; Champagne, France; California; Australia

In the glass

Unoaked: green apple, citrus, mineral. Oaked: butter, vanilla, toast, tropical fruit.

Ageing

Top Burgundy whites age 5–15 years; oaked styles generally benefit from 2–5 years.

Pair with

Lobster, roast chicken, creamy pasta, pork.

06

Sauvignon Blanc

White
Where it grows

Loire Valley, France (Sancerre, Pouilly-Fumé); New Zealand (Marlborough)

In the glass

Grapefruit, gooseberry, cut grass, green pepper. High acidity, dry, usually unoaked.

Ageing

Best young and fresh; rarely benefits from extended ageing.

Pair with

Goat's cheese, oysters, asparagus, grilled white fish.

07

Riesling

White
Where it grows

Mosel, Germany; Alsace, France; Clare Valley, Australia

In the glass

Lime, peach, petrol (in aged versions), slate minerality. High acidity; can be bone dry or very sweet.

Ageing

One of the longest-lived white grapes — German Auslese or Spätlese can age 20–40 years.

Pair with

Spicy food, pork, Asian cuisine, seafood.

What to read next

Three places to go from here.

02 · Place What a region tells you → Reference Glossary — every wine term → Tool Find your style — questionnaire →

Questions

What people ask about grapes.

How many grape varieties are there in the world?
The OIV estimates there are around 10,000 distinct Vitis vinifera varieties, though only a few hundred are grown commercially. The authoritative reference is the Vitis International Variety Catalogue (VIVC), maintained by the Julius Kühn-Institut in Germany, which catalogues all registered cultivars with ampelographic data. The seven varieties on this page account for a large share of all wine produced globally. For a deeper dive, see Blends and single varieties.
What is the difference between a grape variety and a wine style?
A variety is the plant — Cabernet Sauvignon is a grape. A style is the character of the finished wine — full-bodied red. The same grape can produce wines of different styles depending on the climate, winemaker and region. Use the style questionnaire to find the style you prefer, then trace it back to the grape varieties that typically deliver it.
Why does Pinot Noir taste so different in Burgundy vs New Zealand?
Climate, soil and winemaking technique all play a role. Cool-climate Burgundy produces leaner Pinot with more earthiness and acidity; the warmer days of Central Otago in New Zealand give riper, fruitier expressions. Both are genuine Pinot Noir. Read more in Cool and warm climate styles.
Is Shiraz the same grape as Syrah?
Yes — Syrah and Shiraz are the same grape, Vitis vinifera cultivar Syrah. The French name (Syrah) is used in the Rhône Valley and by many new-world producers aiming for a leaner style. Australian producers historically used Shiraz, and the name now carries connotations of a richer, riper fruit-forward style. Both names are legally interchangeable on labels under EU and most national wine law.
Which grape is easiest to start with?
Merlot and Pinot Noir are widely recommended as entry points for red wines because of their softer tannin. Sauvignon Blanc and unoaked Chardonnay are easy introductions to white wine. If you're unsure, take the seven-question style questionnaire for a personalised starting point. Once you have a style in mind, the Glossary explains any unfamiliar terms you encounter.
Is Cabernet Sauvignon a red wine?
Yes — Cabernet Sauvignon is a red grape variety producing red wine. It is one of the world's most planted red varieties, grown in Bordeaux, Napa Valley, Chile, Australia and many other regions. Its wines are characterised by blackcurrant, cedar and bell pepper flavours with high tannin and firm structure. It is the dominant grape in Bordeaux's left bank (Medoc, Pauillac, Margaux) and in Napa Valley Cabernet Sauvignon, where it produces full-bodied, age-worthy reds.
Is Merlot sweeter than Cabernet Sauvignon?
Both Merlot and Cabernet Sauvignon are typically made as dry wines — they contain little or no residual sugar. However, Merlot is often perceived as "softer" than Cabernet because it has lower tannin and higher natural sugar at harvest, which translates to riper, plummier fruit flavours rather than actual sweetness. Cabernet Sauvignon's higher tannin and more austere structure can taste drier by contrast. Merlot vs Cabernet is primarily a difference in texture and tannin structure, not sweetness. See the residual sugar glossary entry for the distinction.
What is Pinot Noir's flavour profile?
Pinot Noir typically shows red fruit aromas — strawberry, cherry, raspberry and dried rose — with silky texture, relatively low tannin and high natural acidity. In cool-climate expressions (Burgundy, Oregon, New Zealand) the style is earthy and restrained; warmer climates (California, Central Otago) produce riper, more fruit-forward wines. It is not a sweet wine — almost all Pinot Noir is dry. Its low tannin makes it approachable early but top Burgundy examples age beautifully for 10–20 years. See the full Pinot Noir guide.
Is Sauvignon Blanc sweet or dry?
Sauvignon Blanc is almost always made dry — it is one of the most reliably dry white wine grapes. Its hallmarks are high acidity and herbaceous, citrus-driven aromas: grapefruit, gooseberry, cut grass and green pepper. New Zealand Marlborough Sauvignon Blanc is the most widely recognised style internationally. The only sweet versions are made in exceptional conditions: Sauternes (where Sauvignon Blanc is blended with Semillon under botrytis conditions) and occasional late-harvest examples.
Is Chardonnay dry or sweet?
Chardonnay is almost always made as a dry wine — its perception as "sweet" usually comes from oak treatment (vanilla, butterscotch flavours) rather than actual residual sugar. Oak-aged Chardonnay from California or Australia can taste rich and creamy without containing sweetness. Unoaked styles — Chablis, Macon, Australian unoaked Chardonnay — are crisp and lean. The rare sweet Chardonnay versions (late harvest, ice wine) are specifically labelled as such. See the full Chardonnay guide.
Is Pinot Grigio sweet or dry?
Most Pinot Grigio is dry. Italian Pinot Grigio — the most common style — is a light, crisp, dry white wine with neutral fruit, mild acidity and refreshing finish. Pinot Gris from Alsace (the same grape, French name) is produced in a range of styles from dry to off-dry to rich and sweet (Vendange Tardive). So the name Pinot Grigio almost always signals a dry, light Italian style, while Pinot Gris on a French (Alsace) label can range considerably in sweetness. When in doubt, check the label for sweetness indication or look at the alcohol level — lower ABV often suggests some residual sugar.

Sources