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Produces sweet wines often with a slight fizz, low in alcohol, with notable floral aromas and peach flavors.

Produces robust red wines with high alcohol content, berry and spicy flavors, and can also be made into sweet rosé called White Zinfandel.

Medium to full-bodied red wines, lower tannins than Cabernet Sauvignon, flavors of black cherry, plums, and herbal notes.

Produces highly aromatic white wines, can range from dry to very sweet, high acidity, with flavors of lime, apricot, and floral notes.

Produces red wines with high tannins and acidity, flavors of tar and roses, cherries, and earthy tones, famous for Barolo and Barbaresco.

Produces full-bodied white wines, often marked by floral and fruit aromas such as peach, apricot, and honeysuckle.

Produces medium to full-bodied red wines, lower acidity, flavors of cherry, dried fig, and tobacco, often aged in American oak.

Typically produces high alcohol, medium-bodied red wines with red fruit flavors and spice, often used in blends such as GSM.

Full-bodied red wines, high tannins, notes of black currant, eucalyptus, and often aged in oak.

Full-bodied red wines with medium tannins, flavors of plum, blackberry, and chocolate, often aged in oak to add complexity.

Can produce both unoaked and oaked wines, known for its buttery notes, green apple, and citrus flavors in cooler climates.

Produces light to medium-bodied red wines, low tannins, high acidity, with red fruit flavors like cherry, raspberry, and earthy undertones.

Medium to full-bodied red wines, high acidity and tannins, cherry flavors, and earthy tones, its most famous use is in Chianti.

Produces crisp, dry, and aromatic white wines, with high acidity and flavors of green apple, passion fruit, and bell pepper.