Every variety in the syllabus — its style, key regions and label terms. Switch to Regions to go the other way: pick a place, see its grapes.
Soft, supple red fruit — the fleshy backbone of Bordeaux blends.
High tannin, acid and alcohol; blackcurrant and cedar — ages for decades.
Black fruit and pepper in the cool Rhône; jammy and spiced as warm Aussie Shiraz.
Delicate, high-acid red — red berries with earthy, savoury complexity.
The chameleon white — lean and minerally as Chablis, rich and oaked when warm.
Light, neutral and crisp as Italian Grigio; fuller, spiced and oily as Alsace Gris.
Piercing acidity; citrus and stone fruit, petrol with age — bone-dry to nobly sweet.
Zesty and aromatic — gooseberry, grass and green herbs; usually unoaked.
Light, juicy and low-tannin — the grape of Beaujolais.
Ripe red fruit, soft tannin and high alcohol — a heat-loving grape.
Savoury strawberry, leather and tobacco — Spain's noble red.
Pale but powerful — high tannin and acid; rose, tar and cherry.
High-acid, low-tannin and juicy with red fruit.
High-acid, savoury cherry and herbs — the grape of Chianti.
Light and fresh cherry — or rich and raisined as Amarone.
Deep, juicy Italian red — the grape, not the Tuscan town.
Ripe, jammy fruit and high alcohol — one grape, two names.
South Africa's signature crossing of Pinot Noir × Cinsault.
Herbaceous black fruit — Chile's flagship rediscovery.
Deep colour, plush plum and blackberry — Argentina's star.
High-acid all-rounder — dry to sweet, still to sparkling.
Waxy and honeyed — key to sweet Sauternes and dry Hunter Valley.
Aromatic peach and apricot, full body, low acid.
Exuberantly aromatic — lychee, rose and spice; low acid.
Crisp Italian white with a bitter-almond twist.
Light, crisp and citrusy — the grape of Gavi.
The grape of Soave — gentle white flower and almond.
Honeyed, nutty southern-Italian white.
High-acid, saline citrus — Spain's Atlantic white.
The grape of legendary sweet Tokaji.
