Grape Variety

Definition

A grape variety (also called a cultivar in technical terminology) is a variety of the grapevine (Vitis vinifera) that has come about through breeding, selection, or mutation. Each grape variety possesses characteristic genetic traits that are reflected in its growth habit, leaf structure, berry shape, ripening time, and above all the flavour profile of the wine.

The Diversity of Grape Varieties

Worldwide there are more than 10,000 different grape varieties, of which around 1,300 are used commercially for wine production. The best-known and most widely planted varieties – the so-called international varieties – are:

Red varieties:

• Cabernet Sauvignon
• Merlot
• Pinot Noir (Spätburgunder)
• Syrah/Shiraz
• Grenache/Garnacha
• Tempranillo

White varieties:

• Chardonnay
• Sauvignon Blanc
• Riesling
• Pinot Grigio/Grauburgunder
• Gewürztraminer
• Chenin Blanc

Alongside these, there are countless autochthonous varieties that are native only to specific regions and have often been cultivated there for centuries. Examples include Nebbiolo in Piedmont, Grüner Veltliner in Austria, Assyrtiko in Greece, and Touriga Nacional in Portugal.

What Makes a Grape Variety Distinctive?

Every grape variety brings a typical set of characteristics:

• Aromatics: Riesling shows peach and petrol, Sauvignon Blanc gooseberry and grass, Cabernet Sauvignon blackcurrant and cedar.
• Acidity: Some varieties (e.g. Riesling, Sangiovese) are naturally high in acidity, while others (e.g. Grenache, Viognier) are lower.
• Tannins: In red varieties, tannin structure varies considerably – from soft (Pinot Noir) to powerful (Nebbiolo, Tannat).
• Ripening time: Early-ripening varieties such as Pinot Noir thrive in cooler climates; late-ripening ones such as Mourvèdre or Nebbiolo require a great deal of warmth.
• Growing characteristics: Some varieties are resistant to disease, others susceptible. Some prefer poor soils, others fertile ones.

Grape Variety vs. Terroir

While the grape variety provides the genetic foundation, terroir (soil, climate, location) shapes the actual character of the wine. A Riesling from the Mosel tastes different from a Riesling from Alsace or Australia – the variety is the same, yet terroir and winemaking create the differences.

Nevertheless, the grape variety remains the decisive factor for the style of a wine: a Cabernet Sauvignon will never taste like a Riesling, regardless of where it is grown.

Clones and Mutations

Within a grape variety there are often various clones – genetically slightly different variants of the same variety that have arisen through mutation or selection. Pinot Noir, for example, has over 1,000 registered clones, which can differ in berry size, yield, aromatics, and ripening time.

Some mutations are so marked that they are considered separate varieties: Pinot Gris and Pinot Blanc are colour mutations of Pinot Noir. Grüner Veltliner and Roter Veltliner are related but distinct varieties.

Varietal Wines vs. Blends

In many regions (e.g. Germany, Burgundy, New Zealand) wines are made as single varieties, meaning they consist of 100% or at least 85% of one grape variety. These varietal wines express the pure character of the grape.

In other regions (Bordeaux, Châteauneuf-du-Pape, Rioja) blends of several grape varieties are the norm. Here the strengths of different varieties complement each other: Cabernet Sauvignon brings structure, Merlot fullness, Cabernet Franc spice.

Conclusion

The grape variety is the genetic foundation of every wine and shapes its character decisively. It determines aromas, structure, acidity, and ageing potential – and is therefore one of the most important criteria when choosing a wine. The interplay of grape variety, terroir, and the winemaker's craft creates the fascinating diversity of the wine world.