Grape Of The Week: Zweigelt

A cross between Blaufränkisch and St. Laurent, Zweigelt is Austria’s most planted red wine grape. While single varietal wines are fairly common, Zweigelt can also be found in blends with Cabernet a...

Grape Of The Week: Mourvedre

Mourvedre grapes tend to be small and thick-skinned, with meaty and herby aromas that make it the perfect blending partner in Grenache-Syrah-Mourvedre (GSM) blends.

Grape Of The Week: Macabeo

The primary blending grape in Cava, Macabeo is most commonly found in Catalonia, Spain. Also known as Viura in Rioja, Macabeo is the fifth most planted grape in Spain.

Grape Of The Week: Pinot Meunier

Most commonly found in Champagne blends, alongside Pinot Noir and Chardonnay, Pinot Meunier helps to soften non-vintage Champagnes. A grape that doesn’t typically make age-worthy wine, it’s rare to...

Grape Of The Week: Nero Di Troia

Nero di Troia, also known as Uva di Troia, is an indigenous grape that can be found in Puglia, Italy where it’s believed ancient Greeks planted it. Among the oldest Puglian vines, Nero di Troia was...

Grape Of The Week: Carmenère

Another grape affected during the phylloxera epidemic in the 1880s, Carmenère was extremely defenseless against the sap-sucking insects that fed on the roots of grapevines. Abandoned and left to di...

Grape Of The Week: Trousseau

An indigenous grape that hails from Jura, France, Trousseau is a dark-skinned grape that can also be found in Portugal and Spain under various names. 

Grape Of The Week: Syrah

A cross between two minor Rhone varietals, Syrah originates from the Rhone Valley in France. Also known as Shiraz, Syrah is the most widely planted grape in Australia and the fifth most planted gra...

Grape Of The Week: Nebbiolo

One of Italy’s most quintessential grapes, Nebbiolo is an ancient grape, whose name means ‘little foggy one,’ a reflection of the fog that surrounds the mountains in its home region.

Grape Of The Week: Malvasia

An ancient grape, Malvasia produces a range of wines that can be dry, sparkling, or sweet. Thought to originally hail from Greece, Malvasia thrives in Mediterranean countries, with many sub-varieties.