Welschriesling (WELSH-REEZ-ling)

The name Austrians use for the grape graševina, which is thought to have originated in Croatia (where it is the leading white grape variety). Used in Austria, especially in Burgenland, to make delicious late harvest… Continue reading

Xarel-lo (sha-REL-o)

Highly regarded Catalan grape grown in the Penedès for cava, Spanish sparkling wine. Used for cava, it contributes body, flavor, and structure. Also made into good, bold-flavored still table wine in the Penedes.

Zéta (ZEH-tah)

One of the four recommended varieties in Tokay Aszú. It ripens early and is highly susceptible to botrytis. Zéta was called Oremus until 1999.

Verduzzo (ver-DOOTS-o)

More accurately verduzzo Friulano, is grown in northeastern Italy, primarily in Friuli Venezia-Giulia, where it makes both dry and deliciously honeyed sweet wines. The most famous of the latter is Verduzzo di Ramandolo.


Well-known along the Italian Riviera, where it is the source of dry, floral white wines considered indispensable partners for Ligurian fish soups. Also grown on the Italian island of Sardinia and the French island of… Continue reading

Vernaccia (ver-NAHT-cha)

Lively, light, slightly bitter tasting Italian wine grape grown around the touristic Tuscan hilltop town of San Gimignano. Vernaccia di San Gimignano was the first Italian wine to be awarded, in 1966, Denominazione di Origine… Continue reading

Torrontés (tore-on-TEZ)

Specialty of Argentina, where it can make beautifully aromatic, slightly viscous dry wines that are drunk as aperitifs. Yet torrontés is not a single variety, but three distinctly different ones all indigenous to Argentina: torrontés… Continue reading

Trajadura (Tra-jah-DOO-rah)

Probably native to northern Portugal and still grown in the Douro and Minho and used in vinho verde. Brought across the border and today more famous as one of the grapes (known as treixadura) grown… Continue reading