Think variety. This is just a fancy term for the type of grape. Just like apples and oranges, each one tastes different off the vine and has characteristics suited to making a specific type of wine.

The skin of the grape gives wine its color and much of its flavor. When a grape tastes unfamiliar, we can describe it in terms of flavors we already know. Dark-skinned grapes can be described as: cassis-flavored and olivey Cabernet Sauvignon; soft, plummy Merlot; herb and blueberry-flavored Cabernet Franc; racy cherry-like Pinot Noir; smoky raspberry Syrah and earthy blackberry Grenache. Light-skinned grapes can be described as: oaky buttery ubiquitous Chardonnay, relatively neutral Pinot Gris (Grigio), zippy and grassy Sauvignon Blanc, minerally and versatile Riesling, perfumed Viognier, nutty Marsanne and spicy Gewürztraminer. Many wines are a blend of different varietals even if only one type is listed on the label. Blending different grapes together can often make a finished wine that is greater than its parts as the grapes complement one another and balance potential shortcomings.

Beware of wine-soaked or dry, crumbling corks, which can be signs of an improperly stored wine that may have gone bad.

Wine 101 by Justin Christoph. Justin  has dedicated his life to wine as a wine specialist for Christie’s, Acker Merrall & Condit, Morrell & Co. and veteran  traveler of  the international wine circuit for over a decade.  Learn more about Christoph’s passion for Riesling at rieslingac.com