Barbera [bar-BEH-rah] is mostly used as a blending wine because of it's high acidity and high productivity. A premium Barbera wine may exhibit currant flavors and notes of smoke. It is the major component of the Central Valley's jug wines.

Cabernet Franc [ka-behr-NAY FRAHNK] has traditionally been used as a blending wine with Cabernet Sauvignon and Merlot, however is now produced as the dominant variety by many wineries. Like Cabernet Sauvignon, Cabernet Franc often exhibits flavors of black cherry, currant and berries but is less acidic and lighter bodied. This is a good wine to be served with grilled meats, steaks and aged yellow cheeses.

Cabernet Sauvignon [ka-behr-NAY soh-vihn-YOHN] is, without argument, the most heralded and popular of California's red-wine grapes. The intense flavor, complexity, and longevity (making this an ideal collector's wine) attribute to the wine's popularity. Cabernet Sauvignon's flavors are often described as black cherry, black currant and blackberry and often exhibit nuances of bell pepper, oak, cedar and mint. Although more California wines are made with 100% Cabernet Sauvignon grapes, it is also commonly blended in Bordeaux-style wines. Cabernet is well suited with heavy, robust foods where the wine won't overpower the flavors, such as grilled meats, game meats and also aged cheeses. The classic pairing is with steaks and prime rib but this wine is rich enough to serve with chocolate desserts.

Carignane [kah-ree-NYAHN] is the most widely grown grape in France, and was once in California, but is rarely produced as a varietal in California. It is a high-yield grape that produces more red wine than any other grape variety and is most often used in blending. It produces wines that are high in tannins and alcohol, with fruity and spicy flavors.

Grenache [gruh-NAHSH] is one of the world's most cultivated red grapes. Grenache wines tend to be sweet, fruity and low in tannins, although it is rarely produced as a varietal.

Merlot [mer-LOH] was historically used as a grape to be blended with Cabernet Sauvignon and Cabernet Franc for Bordeaux-style wines. Since the 1970's it has become increasingly popular as a varietal wine. Merlot (actually Merlot Noir) grapes have higher sugar levels and lower tannins than Cabernet Sauvignon, thus a slightly higher alcohol content and lesser longevity. Premium Merlot wines are medium to dark red and have the fruity flavors of cherry, currant, black pepper, licorice, black olives, and nuances of vanilla. This is a good wine with rich and slightly sweet foods such as duck, pork, lamb, chicken and beef, and pasta with meat sauce.

Mourvedre [moor-HEH-druh] is a Rhone varietal red wine grape that produces hard, tannic wines with spicy and peppery characteristics. Much of what is grown in California is used in Rhone red blends.

Nebbiolo [neh-b'YOH-loh] is considered as one of the great Italian varietals producing rich, full-bodied, "chewy" wines, high in alcohol and tannins. The aromas and flavors of these wines suggest chocolate, licorice, raspberry and violets. Nebbiolo is not widely grown in California.

Petite Sirah [peh-TEET sih-RAH] grapes are actually not related to the Syrah variety. These robust wines exhibit deep color, are peppery and tannic, and generally age well. Because of these properties, they are often used for blending.

Petit Verdot [puh-TEE vehr-DOH] is a high-quality red wine grape from the Bourdeaux region of France. Petit Verdot produces full-bodied, deep colored wines with peppery characteristics and tend to be high in tannins and alcohol. It is mostly used to add color, flavor and tannins to Bordeaux blends.

Pinot Noir [PEE-noh-NWAHR] is the red grape of France's Burgundy region that is known for vast variations in both taste and quality. When young, Pinot Noir wines exhibit flavors of cherries, strawberries, raspberries and plums and aromas of rose petals. When aged, these wines gain complexity and exhibit characteristics of chocolate, prunes, figs and smoky flavors. Pinot Noir is also used extensively in the production of sparkling wines. This wine is a good complement to lamb, pork and poultry dishes.

Sangiovese [san-joh-VAY-zeh] originated in Italy's Tuscany region and is the major grape found in Chianti wines. The wines are generally high in acids and tannins and low in fruit flavors and often exhibit an earthy quality.

Syrah [sih-RAH], is the red grape varietal from France's Rhone region. Once considered a blending grape because of it's complexity, Syrah been increasingly planted in California over the past several years and is now widely produced as a premium varietal. Syrah wines are deep colored, spicy and tannic with aromas and flavors of plums, currants, black pepper and berries. The wine tends to be drier, spicier and less fruity than Zinfandel. The deep flavors of Syrah make it an ideal accompanyment to beef, game meats and even hamburgers.

Tempranillo [tem-prah-NEE-yoh] is a Spanish varietal that often produces wines with characteristics of strawberry, tobacco and spice, and because of it's low acid, is most often used for blending.

Zinfandel [ZIHN-fuhn-dehl] grapes were initially brought to California in the 1850's and, although rare outside the U.S., is now California's most extensively planted red-wine grape. This is a very versatile grape and is vinified in many styles. In it's red form, a premium Zinfandel often exhibits intense berry and peppery flavors, is rich in tannins, and may rival Cabernet Sauvignon in depth and complexity. In its "white" form, White Zinfandel is light and fruity with a light to medium "blush" color and is also used as a base for sparkling wines. Also gaining popularity are the Late Harvest and Port-style Zinfandels. Red Zinfandel is a perfect wine for hearty, spicy foods such as grilled red meats, ribs, pizza, and foods with rich tomato sauces.