BARBERA
A noble red grape of northern Italy, especially Piedmont; also grown in California and used for blending. It produces dark, astringent, fruity wines such as Barbera d'Albi and Barbera d'Asti, and may also be made into sparkling and semisweet wines.

BEAUJOLAIS
An area immediately south of Burgundy, near Lyons, in eastern France. Areas: Beaujolais-Blanc, Beaujolais-Villages, Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Mouliné-à-Vent, Morgon, Regnie, Saint-Amour. The areas wines are typically light, fresh, fruity reds.

BURGUNDY
This region of France is 160 miles southeast of Paris, between Dijon and Lyons. The noble grapes grown here, Chardonnay and Pinot Noir, produce elegant wines with extreme finesse and subtle earthy characteristics. Regions: The Côte d'Or takes in the Côte de Beaune and the Côte de Nuits. The following are the towns and great wines from these respective areas: Côte de Beaune-Pernand Vergelesses, Aloxe-Corton, Corton, Savigny-les-Beaune, Chorey-les-Beaune, Beaune, Pommard, Volnay, Monthélie, Saint-Romain, Auxey-Duresses, Meursault, Puligny-Montrachet, Saint-Aubin, Chassagne-Montrachet, Santenay, Côtes de Nuits-Hautes Côtes de Nuits, Marsannay, Fixin, Gevrey-Chambertin, Morey-St. Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée, Nuits-Saint-Georges.

CABERNET FRANC
Red wine grape used in Bordeaux for blending with Cabernet Sauvignon. It is an earlier-maturing red wine, due to its lower level of tannins. The Cabernet Franc that is grown in California and the Loire Valley produces a spicy wine with medium body.

CABERNET SAUVIGNON (CA-burr-nay SO-vin-yawn)
The king of red wines; makes the great red Bordeaux wines of France, and among the finest reds in California, Chile and Australia; full-bodied with rich currant flavors, but can be somewhat rough (tannic) when young; best with simply prepared beef and lamb dishes.

CLARET
A British term for red Bordeaux wines.

GRENACHE
A red grape, usually blended into rosés and pale but fruity reds. Grown in California, southern France, and Spain. Also called Garnacha.

FINO
A style of Sherry that is pale in color, light in flavor, and dry. Fino is served cold as a refreshing apéritif.

GAMAY
A red grape that is best known for producing fruity, light to medium-bodied wines from Beaujolais. The wine is low in alcohol and very refreshing. Gamay is also grown successfully in California, and the Loire Valley of France. The wines are best consumed young.

MADEIRA
A fortified wine named for the island on which its grapes are grown, in the Atlantic 400 miles off the coast of Morocco. The wine is gradually "cooked" in a heated storeroom to over 110 degrees F, then allowed to cool over a period of months. Styles range from dry apéritifs, made from the Sercial grape, to rich, sweet Boal and Malmsey.

MALBEC
A red wine grape that is used for blending in many Bordeaux wines. The grape is now favored in the areas around Cahors (in France) and in Argentina. Its characteristics produce dry, light to medium-bodied wines.

MERLOT (Mare-LOW)
Similar to Cabernet, but softer and fruitier, with cherry like flavors and hints of tobacco and mint; the current fab-rave among novice wine consumers, because it's easy both to drink and pronounce.

MOURVÈDRE
A common variety in the Mediterranean regions of Spain and France. This late-ripening grape produces dark, fruity wines that are long-lived.

PETITE SIRAH
This red wine grape grown in California by many producers is not related to the French Syrah of the Rhone Valley. Its characteristics are deep color, pepperiness, full body, and good aging potential.

PINOT NOIR (PEE-know Na-WAHR)
Makes the great reds of Burgundy in France, and good wines from California and Oregon; more delicate than Cabernet or Merlot, with strawberry and tea leaf aromas and flavors; excellent with grilled salmon, roast chicken, and grilled lamb.

PORT
A fortified wine from the Douro region of Portugal. Styles of Port include Late Bottle (LB), Tawny, Ruby, Aged, and Vintage. Mostly sweet and red, Port is usually served after dinner as a dessert wine. All Port is made by Port houses in Vila Nova de Gaia, on the southern bank of the Douro across from Portugal's second largest city, Oporto. Until recently most Port houses were British-owned.

SYRAH (Sah-RAH)
A hearty, spicy red that excels in France's Rhone Valley, California and Australia (where it's known as Shiraz); wonderfully wild black-fruit aromas and flavors, with overtones of black pepper spice and roasting meat (yes, Virginia, roasting meat!); great with steak, beef, wild game, stews, etc.

SANGIOVESE (San-gee-oh-VAY-zee)
The grape that produces the fine reds of Italy's Chanti region and, of late, good wines from California; the primary style is medium-bodied with fresh berry and plum flavors and a hint of dried flowers; a good choice for Italian and other Mediterranean-style cuisine's.

SYRAH
Famous red wine grape grown in the northern Rhône Valley. Hermitage and Côte Rôtie are two of the great wines produced with this long-lived, spicy, aromatic grape. Known as Shiraz in Australia.

VALPOLICELLA
A light, semidry red from near Verona in Italy's Veneto, typically drunk young. Recioto della Valpolicella, made from partially dried grapes, may also be sweet or sparkling.

ZINFANDEL (ZIN-fan-dell)
California's native red (nobody's figured out where it came from) and perhaps the world's most versatile wine grape. Making everything from blush wine
(White Zinfandel), to light, Beaujolais-style reds, rich, heavy reds, and even ports; has a zesty, berryish flavor that perfect for tomato-sauce pastas, pizza, and grilled and barbecued meats.

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