Common grape varietals grown in North America

Cabernet sauvignon and chardonnay are among the most planted grapes in North America and the world. However, there are many other varietals that are cultivated here that make fantastic wines. Here are some common ones that thrive on our diverse soil.

Whites

• Pinot Gris. The wines produced by this grape tend to be medium bodied with a hint of sweetness and balanced acidity. Flavors of apple, pear and stone fruit are common. Hints of spice are also typical.

• Sauvignon Blanc. This green-skinned varietal tends to produce wines that are light-bodied, dry, herbaceous and acidic. Aromas of green apple, grass, bell pepper, gooseberry, lime and peach are all common.

• Riesling. Wines made from this varietal have high acidity, are generally light-bodied and can be either dry or off-dry. Rieslings are intensely aromatic, with notes of apricot, citrus, honey, jasmine and petrol being typical.

Reds

• Pinot noir. This black-skinned varietal tends to produce wines that are light to medium bodied and have higher acidity and less tannin than other reds. Aromas of cherry, strawberry, raspberry, truffles, leather and vanilla are common.

• Merlot. Supple tannins, moderate acidity and earthy flavors are typical of merlot. These wines tend to be medium bodied and have aromas of black cherry, plum, tobacco leaf, allspice and chocolate.

• Syrah. Also known as shiraz, this varietal produces wines that are full-bodied and packed with juicy fruit and earthy complexity. Aromas of blackberry, blueberry, cassis, olive and licorice are common, as is front-loaded flavor with a peppery finish.

These are just a fraction of the varietals North American wine producers are growing. Learn more by visiting your local winery or wine store.