Grape variety
Grape variety refers to a specific cultivated type of grapevine used in viticulture and winemaking. Each variety exhibits distinct genetic, morphological, and oenological traits, influencing factors such as berry size, skin thickness, sugar accumulation, and aromatic profile. Wine grapes belong almost exclusively to the species Vitis vinifera, though other species and hybrids are occasionally used in particular regions or contexts[1].
Origins and classification
Grape varieties have evolved through a combination of natural mutation, cross-breeding, and human selection over millennia. The domestication of Vitis vinifera likely began in the South Caucasus and spread throughout the Mediterranean basin via trade and migration[2]. Over time, thousands of local cultivars were developed, many of which remain regionally important today.
Varieties are typically classified by their ampelographic traits—such as leaf shape, bunch structure, and berry morphology—or more recently by DNA profiling[3]. Modern databases like the Vitis International Variety Catalogue (VIVC) list over 10,000 registered grape names, though the number of genetically distinct varieties is significantly lower[4].
Key traits and cultivation
Grape varieties differ widely in their suitability for various climates, soil types, and viticultural practices. Important traits include ripening time, yield potential, disease resistance, and flavour profile[5]. For example, early-ripening varieties are often favoured in cooler climates, while those with thicker skins may be more resistant to fungal diseases in humid regions.
Certain varieties, known as “noble grapes”, have achieved global recognition due to their ability to express terroir and produce high-quality wines across diverse regions[6]. Others remain restricted to traditional zones, contributing to the distinctiveness of regional wine styles.
The proliferation of international varieties has prompted concern over genetic erosion and the loss of local diversity. Efforts are ongoing in many countries to preserve and revitalise indigenous grapes[7].
Role in winemaking
The choice of grape variety is fundamental to winemaking, shaping the sensory profile, ageing potential, and style of the resulting wine[8]. Some varieties, such as Pinot Noir, are known for their ability to convey subtle differences in terroir, while others like Syrah may be more robust and adaptable across climates.
In many traditional wine regions, grape varieties are regulated by local appellation laws, which prescribe permitted cultivars and blends. In contrast, New World regions often allow greater flexibility, enabling experimentation with less conventional or newly developed varieties[9].
Blending different varieties is a common technique used to achieve balance, complexity, or consistency. Some wines are varietally labelled, meaning they contain a high proportion of a single grape, whereas others are identified by region or proprietary name regardless of varietal composition.
See also
References
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161184.
- ↑ Scienza & Imazio, La vite, il vino e la civiltà mediterranea, Edizioni Ampelos, 2000, ISBN 978-8887741034.
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, ISBN 978-0062206367.
- ↑ VIVC, “Grape Variety Database”, www.vivc.de.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161184.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ OIV, “List of vine varieties and synonyms”, www.oiv.int.
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, ISBN 978-0062206367.
- ↑ Anderson & Aryal, Which Winegrape Varieties are Grown Where?, University of Adelaide Press, 2013, ISBN 978-1922064432.