Wines can be classified in several ways. this may be according to their alcohol content, their color, or the amount of carbon dioxide that they contain. However, most frequently, they are grouped according to their geographic origin (Chablis, Bordeaux, Mosel, Chianti, and the like) or on the basis of the variety of grape from which they are produced. As we saw in Chapter 4, terroir and varietal and an interaction between the two have various degrees of impact on the result in the winery. A single variety grown in different specific locations within a single region may lead to differing end results.

In the United States, it is the norm to label wines on the basis of the grape varietal that enters into their production – Chardonnay and Merlot and Pinot Noir and Zinfandel, and so on. To be named in this way, the wine must feature more than 51 percent of that variety.

As we saw in Chapter 4, the prime species of grape employed worldwide is V. vinifera. Within this species are Muscat-flavored varieties, other varieties with their own distinctive flavors, and some with no distinctive flavors. In turn, within each of these classes are grape types that suit white or red wines. The Muscat varieties, with their characteristic aroma likened to daphne flower, are best suited to dessert wines.