The color of the grape skin is crucial. Dark (red) grapes generally produce fuller-bodied wines with an intense flavor, while light (white) grapes are used to make lighter and more refreshing wines. However, this does not mean that red grapes can only be used to produce red wine, or white grapes exclusively white wine. In the case of red wines, crushed grapes ferment together with the skins, which contain pigments that give the wine its characteristic red color. White wines are made without the skins, so even when red grapes are fermented, the color of the must does not change. Individual varieties also differ in acidity and sugar content, as well as in their specific aromatic and flavor qualities. Wines may have perceptible mineral, fruity, floral, herbal and other notes. This forms the basis for recommendations on pairing wines with dishes, based on the harmony or contrast of aromas and flavors.
The location of the vineyards is also important. Some varieties have an international range, while others are found only locally. Certain grape varieties require strictly defined climatic and soil conditions, while others reveal their individual character in different regions. Some have high resistance to external factors and tolerate low temperatures well, while others require sunshine and heat, and still others abundant rainfall. Certain varieties produce outstanding wines in some regions, while in other regions they do not achieve such good results. Often, wine made from the same grape variety in the same region has a different taste and aroma depending on the vintage, because weather conditions varied from year to year. The age of the vines also influences the quality and character of the wine. Young vines are generally more productive, but the fruit they yield contains fewer aromatic compounds. Older vines produce fewer grapes, but they are more concentrated, resulting in more extractive wines with an intense flavor.
The most popular white varieties include sauvignon blanc, chardonnay and riesling. The sauvignon blanc variety, cultivated, among other places, in France, Chile, Australia and New Zealand, produces fresh, fruity wines with a distinct grassy aroma, recommended with fish dishes and cheeses, especially goat cheese, as well as sushi. The chardonnay variety, cultivated primarily in France (mainly in Champagne and Burgundy), the United States (in California), Australia and New Zealand, produces refreshing wines that are both mineral and fruity, with aromas of green apples and citrus fruits, traditionally served with fish and seafood dishes. Riesling, cultivated mainly in Germany, Austria, France (Alsace), Australia and New Zealand, as well as the United States and Canada, is a variety characterized by a floral aroma, high sugar content and high acidity. The balance of sweetness and acidity makes riesling a good match for both fish and pork, as well as spicy Asian dishes.
Among red varieties, cabernet sauvignon, merlot, pinot noir and syrah are particularly popular. Cabernet sauvignon, cultivated practically all over the world, especially in France, Italy, the United States, many South American countries, Australia, New Zealand and the Republic of South Africa, produces full-bodied wines with a high tannin content and pronounced acidity, which pair best with red meat dishes, butter- and cream-based sauces, and mushroom dishes. It gained worldwide fame thanks to the wines of the Bordeaux region in southwestern France, where it occurs together with cabernet franc and merlot. Wines made from the latter variety, also cultivated in nearly every part of the world, are characterized by greater fruitiness and a more subtle structure. They are recommended with red meat, mushroom dishes, intensely flavored cheeses, pasta and vegetarian dishes, including grilled vegetables. The pinot noir variety, cultivated mainly in France, Italy, Austria, New Zealand and the Republic of South Africa, produces wines with a light color and a full, rich flavor, yet relatively light-bodied, combining aromas of red fruits and spices, and recommended especially with poultry and fish dishes, as well as vegetable dishes. The syrah variety (known as shiraz outside France), cultivated primarily in France and Australia, as well as the United States, the Republic of South Africa, Argentina and Chile, is used to produce wines with a high tannin content, a dark color and a spicy flavor, recommended particularly with grilled and roasted meats and duck dishes.
White varieties also worth mentioning include: chasselas, chenin blanc, colombard, furmint, gewürztraminer, grüner veltliner, macabeo, muscat, pinot blanc, semillon, sylvaner and viognier; among red varieties, the following also deserve attention: cabernet franc, carménère, cinsault, gamay, grenache, malbec, mourvèdre, nebbiolo, primitivo, sangiovese, tannat, tempranillo, touriga nacional and zweigelt.