Wines

Bandol is a tiny appellation within Provence, France that is most famous for its rich, peppery, and meaty red wines made almost exclusively with Mourvèdre.

One of France’s most important sweet, fortified Vin Doux Naturel wines made primarily of Grenache and/or Grenache Blanc grapes with 6 official styles.

Piedmont’s most famous red wine is made with 100% Nebbiolo grapes. Its translucent brick-red color, deceptively light body, and floral aromas contrast its dense tannin structure.

A French region just south of Bourgogne that’s devoted to Gamay-based wines. Most Beaujolais are simple, rustic reds, but the 10 Crus offer exceptional quality.

A red blend that’s dominated by Cabernet Sauvignon and Merlot, along with several other grape varieties native to the Bordeaux region of France.

A white blend that’s dominated by Sémillon and Sauvignon Blanc, along with other grape varieties that are native to the Bordeaux region of France.

Brunello di Montalcino is of Italy’s top regional red wines, first labeled as such in 1865 by Biondi-Santi. Wines are made with a special clone of Sangiovese.

Cap Classique sparkling wines are produced using grapes from cooler climates with high acidity, like South Africa, America, and England.

Cava is the premier sparkling of Spain. The wine uses a similar quality tier system to Champagne but champions several of Spain’s native grapes including Macabeu (Viura), Xarel-lo, and Parellada.

A wine region in northern Burgundy that is as close to Champagne as it is to Burgundy, producing a leaner style of Chardonnay generally with less oak use.

The most iconic sparkling wine in the world is a blend of grapes including Chardonnay, Pinot Noir, and Pinot Meunier. The most treasured Champagne wines age for a minimum of 3 years.

The world-renowned Tuscan, Sangiovese-based wine was originally sold in straw-wrapped bottles called Fiascos. Chianti wines have many classifications by region and aging regime.

A regional sparkling wine from northern Italy. Made in several styles, using the same method and grapes as Champagne, with the addition of Pinot Blanc.

A sweet, late harvest wine that can only be made when grapes naturally freeze in the vineyard at a minimum -8°C/17.6°F. Popular varieties include Riesling, Vidal, and Cabernet Franc.

A family of 8 closely related grape varieties native to Italy that are made into sparkling wines, ranging from delicately colored rosés to deeply colored reds.

Oxidized, fortified dessert wines from the Island of Madeira ranging in style from off-dry to sweet. Wines are incredibly stable and are known to age over 100 years.

Marsala is a fortified wine from Sicily commonly used in cooking to create rich, caramelized sauces but can also make fine sipping wines, ranging from dry to sweet.

An appellation for the production of vin doux naturel (fortified wine) in the southern Roussillon of France. Wines must be made with a minimum 75% Grenache noir, among others.

A rich and honeyed fortified dessert wine made primarily with Muscat of Alexandria grapes grown on the Setúbal peninsula in Southern Portugal.

The name is a bit of a misnomer because this wine isn’t made with oranges, but rather white grapes that have been fermented on their skins, much like red wine.

Portugal’s flagship; an aged, sweet fortified wine that comes in a wide range of styles, largely based on ageing techniques. Commonly seen styles include Ruby and Tawny.

The most important fortified sweet wine of Portugal is made in a range of styles including white, rosé, red and tawny, each with a unique taste profile.

A Spanish regional wine blend known largely for its full, dusty red wines made primarily from Grenache and Carignan. The best age a minimum of five years before release and some include Merlot and Cabernet Sauvignon for additional complexity.