Every wine is from somewhere.

The big three 3

Together, roughly half the wine made on earth.

• ItalyUsually the world's largest producer by volume, and far and away the most varied: every one of its twenty regions makes wine, from Alpine whites to Sicilian reds.5 guides
• FranceThe reference point. Most of the world's most-planted varieties left here, and the appellation system France invented in the 1930s was copied almost everywhere else.8 guides
• SpainMore land under vine than any country on earth, though lower yields mean it usually finishes third by volume. Old bush-vine Garnacha and Tempranillo dominate.5 guides

Major producers 7

Large volumes and established export trade.

• United StatesCalifornia accounts for the overwhelming majority, but wine is now made commercially in all fifty states. Oregon and Washington are serious cool- and warm-climate counterweights.4 guides
• ArgentinaHigh-altitude viticulture on a scale nowhere else attempts — Mendoza vineyards sit between 800 and 1,500 metres, with some in Salta above 3,000.1 guide
• ChileWalled off by the Andes, the Atacama and the Pacific, Chile never suffered phylloxera — so most vines grow on their own roots.1 guide
• AustraliaHome to the oldest continuously producing vines on earth, because phylloxera never reached South Australia. Shiraz is the signature; cool-climate regions have grown sharply.4 guides
• South AfricaWinemaking since 1659, giving it the oldest documented history outside Europe. Chenin Blanc — locally Steen — is planted more here than anywhere, France included.1 guide
• GermanyThe world's benchmark for Riesling, grown at the northern edge of ripening on some of the steepest worked slopes anywhere.2 guides
• PortugalA small country with an unusually deep bench of native varieties — well over 250, most grown nowhere else — plus Port and Madeira, two fortified styles it invented.2 guides

Established 26

Long traditions, meaningful production, often little-exported.

• ChinaVast vineyard area — among the largest on earth — though much of it grows table grapes. Fine-wine production is concentrated in Ningxia and Shandong and improving fast.
• RomaniaConsistently among Europe's largest producers by volume and barely known outside it, with a deep set of indigenous varieties.
• RussiaProduction is concentrated in the warm south around Krasnodar and the Black Sea, with sparkling wine a longstanding speciality.
• AustriaRebuilt entirely around quality after a 1985 adulteration scandal destroyed its bulk export trade — now one of Europe's most tightly regulated wine countries.1 guide
• GreeceContinuous winemaking for over 4,000 years, and a set of native varieties — Assyrtiko above all — that exist essentially nowhere else.1 guide
• HungaryTokaj was classified in 1730, decades before Bordeaux, and its botrytised sweet wines were once the most prized in Europe.1 guide
• New ZealandRedefined one grape in a single generation. Marlborough Sauvignon Blanc went from a 1973 experiment to the global template for the variety.2 guides
• BrazilConcentrated in the cooler south, where high rainfall makes viticulture difficult — sparkling wine has become the strength.
• MoldovaAmong the most vine-dense countries on earth relative to its size, with wine a central part of the economy.
• BulgariaA major exporter during the Communist era, now rebuilding around native varieties after decades of bulk production.
• GeorgiaArchaeological evidence puts winemaking here around 6000 BC — the oldest known anywhere. Qvevri fermentation in buried clay vessels is still in everyday use.1 guide
• SwitzerlandSteep Alpine terraces and almost no exports — the Swiss drink nearly everything they make, so the wines are rarely seen abroad.
• CroatiaDalmatian coast and islands, with a genuine claim on Zinfandel: DNA testing identified its origin in the local Crljenak Kaštelanski.
• SerbiaA long tradition interrupted by the twentieth century, now recovering with both international and revived local varieties.
• UkraineVineyards concentrated in the warm south near the Black Sea, with a sparkling wine tradition dating to the nineteenth century.
• CzechiaAlmost all production is in Moravia in the southeast, where the climate mirrors neighbouring Lower Austria.
• SlovakiaShares the Tokaj region with Hungary across the border, and makes similar botrytised sweet wines under the same name.
• SloveniaSmall but influential — the Brda hills continue Italy's Collio across the border, and Slovenia helped drive the modern revival of skin-contact white wine.
• CanadaThe world's leading producer of icewine, made from grapes left to freeze solid on the vine and pressed while still frozen.1 guide
• MexicoThe oldest winemaking in the Americas — vines were planted in the 1520s — though production stayed small for centuries under Spanish restrictions.
• UruguayBuilt almost entirely around Tannat, a thick-skinned Basque variety that found a better home here than in its native Madiran.
• IsraelAncient winemaking, a modern industry rebuilt from the 1880s, and recent archaeological work reviving varieties grown here two thousand years ago.
• TurkeyOne of the largest vineyard areas on earth, but the great majority grows table grapes and raisins; wine is a small fraction of the crop.
• MoroccoThe largest wine industry in the Maghreb today, centred on the cooler Atlantic-influenced areas near Meknès.
• AlgeriaOnce the largest wine exporter in the world — in the early twentieth century Algerian red was routinely blended into French wine. The industry shrank dramatically after independence.
• TunisiaA Mediterranean industry with Roman roots, best known today for rosé and for Muscat of Alexandria.

Emerging & small 16

Small volumes, ancient histories, or both.

• United KingdomThe fastest-growing wine country in Europe. Southern England sits on the same chalk seam as Champagne, and traditional-method sparkling is the result.
• JapanBuilt around Koshu, a pink-skinned variety grown here for centuries that makes delicate, low-alcohol whites suited to Japanese food.
• LebanonWinemaking in the Bekaa Valley goes back to Phoenician times, and continued through the civil war largely without interruption.1 guide
• PeruThe first vines in South America were planted here in the 1540s. Most of the crop now goes to pisco rather than wine.
• BoliviaAmong the highest vineyards on earth — Tarija sits above 1,800 metres, with some plots past 2,400.
• ArmeniaThe oldest known winery — around 4100 BC — was excavated at Areni, and the variety grown around it still carries the name.
• North MacedoniaA long Balkan tradition built on Vranec, a dark, firm red grown across the former Yugoslavia.
• MontenegroDominated by Vranac around Lake Skadar, including one of the largest single vineyards in Europe.
• Bosnia and HerzegovinaConcentrated in the warm limestone of Herzegovina, working with two varieties found almost nowhere else.
• AlbaniaViticulture dating to antiquity, rebuilding after the collectivised era with native varieties.
• CyprusHome to Commandaria, a sweet wine made the same way since at least the twelfth century and often called the oldest named wine still in production.
• LuxembourgA narrow strip along the Moselle, making dry whites and sparkling Crémant — styles closer to Alsace than to German Mosel.
• IndiaA young industry concentrated on the Deccan plateau, where altitude offsets the tropical latitude.
• KazakhstanVineyards in the far southeast near Almaty, in the foothills of the Tian Shan.
• UzbekistanAn ancient Silk Road grape culture, though most of the crop is table grapes and raisins rather than wine.
• EgyptWine was made in the Nile Delta for the pharaohs; the modern industry is small and centred near Alexandria.

France 8

• BordeauxThe blend, perfected — and split in two by a river.
• BurgundyTwo grapes, a thousand answers.
• ChampagneCold, chalk, and a second fermentation in the bottle.
• Rhône ValleyTwo regions sharing a river: steep granite Syrah in the north, sun-baked blends in the south.
• Loire ValleyFrance's longest river, and its most varied white-wine country.
• AlsaceGerman grapes, French style, and one of the driest corners of France.
• LanguedocFrance's largest vineyard, rebuilt from bulk wine into its most dynamic region.
• BeaujolaisGamay's homeland — and far more than Nouveau.

Italy 5

• TuscanySangiovese, sunshine, and a rebellion on the coast.
• PiedmontFog, hazelnuts, and the most demanding red in Italy.
• VenetoProsecco to Amarone — Italy's biggest source of DOC wine.
• SicilyThe Mediterranean's largest island, with a volcano at its heart.
• Alto AdigeAlpine vineyards, two languages, and some of Italy's finest whites.

Spain 5

• RiojaWhere the label tells you how long they waited.
• Ribera del DueroTempranillo at altitude, on Spain's high central plateau.
• PrioratOld vines on black slate — one of only two regions at Spain's top tier.
• Rías BaixasGreen, rainy Galicia — and Spain's benchmark white.
• JerezThe home of sherry — wine shaped by chalk, sun and a layer of yeast.

Portugal 2

• DouroSchist terraces, brutal heat, and dozens of grapes at once.
• Vinho VerdePortugal's green north: light, fresh and made to drink young.

Germany 2

• MoselSlate, extreme slopes, and the best argument for low alcohol.
• RheingauWhere the Rhine turns west and Riesling faces the sun.

United States 4

• Napa ValleyFog at one end, heat at the other, Cabernet throughout.
• Willamette ValleyOregon's answer to Burgundy, on volcanic soil.
• SonomaNapa's bigger, more varied neighbour, cooled by the Pacific.
• Columbia ValleyDesert vineyards in the rain shadow of the Cascades.

Australia 4

• Barossa ValleyThe oldest producing vines on earth.
• Margaret RiverSurf, forest and Bordeaux-style wines on Australia's far southwest coast.
• Hunter ValleyOne of Australia's oldest wine regions — and home of a unique Sémillon.
• CoonawarraA strip of red earth that makes some of Australia's finest Cabernet.

New Zealand 2

• MarlboroughThe region that rewrote one grape in forty years.
• Central OtagoAmong the world's southernmost wine regions — and a Pinot Noir specialist.

Austria 1

• WachauStone terraces above the Danube — Austria's most famous wine landscape.

Hungary 1

• TokajOne of the world's earliest delimited wine regions, and a legendary sweet wine.

Greece 1

• SantoriniVines coiled into baskets on a volcanic island in the Aegean.

Georgia 1

• KakhetiWine's oldest home — still fermenting in buried clay jars.

Lebanon 1

• Bekaa ValleyHigh vineyards between two mountain ranges, on an ancient wine route.

Canada 1

• Niagara PeninsulaThe heart of Canadian icewine, between two Great Lakes.

Argentina 1

• MendozaMalbec at the foot of the Andes, in a desert watered by snowmelt.

Chile 1

• Maipo ValleyChile's historic Cabernet heartland, on Santiago's doorstep.

South Africa 1

• StellenboschSouth Africa's wine capital, ringed by mountains and cooled by False Bay.

Red grapes 71

• 
  AgiorgitikoLong Greece's most planted red, from Nemea: soft, plummy and velvety.1 country
• 
  AglianicoSouthern Italy's great structured red, from Taurasi and Vulture's volcanic soils — sometimes called the Barolo of the south.1 country
• 
  Alicante BouschetA red-fleshed 19th-century French crossing, bred for colour. Garnacha Tintorera in Spain.3 countries
• 
  AreniArmenia's signature red, grown near the cave where the oldest known winery was found.1 country
• 
  BagaBairrada's fierce, high-acid, tannic red — built for rich, roasted food.1 country
• 
  BarberaHigh acid, low tannin, juicy. Piedmont's weekday red.3 countries
• 
  BlaufränkischCentral Europe's peppery, dark-cherried red: Kékfrankos in Hungary, Frankovka further north, Lemberger in Germany.8 countries
• 
  BobalDeep-coloured red of Utiel-Requena, near Valencia — once a bulk grape, now prized from old vines.1 country
• 
  BonardaArgentina's second red — not Italy's Bonarda but the French Douce Noir, called Charbono in California. Soft and fruity.1 country
• 
  Boğazkere"Throat burner" — a fiercely tannic Turkish red from around Diyarbakır.1 country
• 
  Cabernet FrancParent of Cabernet Sauvignon. Red fruit, graphite, a leafy herbal edge.8 countries
• 
  Cabernet SauvignonThick-skinned and late-ripening. Blackcurrant, cedar, firm tannin, built to age.22 countries
• 
  CanaioloTuscany's traditional softening partner for Sangiovese in Chianti.1 country
• 
  CarignanTannic and tart from young, high-yield vines; dense and brooding from old bush vines.12 countries
• 
  CarménèreBordeaux's lost grape, found again in Chile. Dark fruit, red pepper, soft tannin.1 country
• 
  CastelãoSoft, berried red of Portugal's south, long sold as Periquita.1 country
• 
  CinsaultLight, perfumed and heat-tolerant. Soft red fruit — and one parent of Pinotage.5 countries
• 
  CorvinaSour cherry and almond. Dried on racks for months, it becomes Amarone.1 country
• 
  DolcettoSoft, dark, low-acid. Drink it young and cheerfully.1 country
• 
  DornfelderGermany's deep-coloured, soft and fruity red, bred in 1955.1 country
• 
  Fetească NeagrăThe signature red of Romania and Moldova: black fruit, spice and a smoky edge.2 countries
• 
  FrappatoLight, floral and strawberry-scented — Nero d'Avola's partner in Cerasuolo di Vittoria.1 country
• 
  GamayThe Beaujolais grape. Bright red berries, low tannin, best with a light chill.3 countries
• 
  Garnacha / GrenacheRipe strawberry, high alcohol, low colour. Loves heat and old vines.6 countries
• 
  GracianoRioja's aromatic minority — acidity and perfume in a blend.1 country
• 
  KadarkaHungary's historic red: light-bodied and spicy — once the backbone of Bull's Blood.1 country
• 
  Kalecik KarasıLight, perfumed red from near Ankara, rescued from near-extinction in the 1970s.1 country
• 
  LagreinAlto Adige's native dark red. Plum, bitter chocolate, fresh acidity.1 country
• 
  MalbecInky and dark-fruited. Left Bordeaux for Argentina and found its home.6 countries
• 
  MaratheftikoA rare, deep-coloured Cypriot native prized for quality reds.1 country
• 
  MarselanA 1961 French crossing of Cabernet Sauvignon and Grenache that has found a second home in China.2 countries
• 
  MavroCyprus's widely planted traditional red, and one of the grapes of sweet Commandaria.1 country
• 
  MavrudBulgaria's dark, tannic native red from the Thracian plain.1 country
• 
  MencíaFragrant red of Spain's northwest — Bierzo and Ribeira Sacra — with red fruit, violets and slate. Jaen in Portugal.2 countries
• 
  MerlotPlush and earlier-ripening. Plum and chocolate, softer tannin than Cabernet.27 countries
• 
  MontepulcianoSoft, dark and generous — central Italy's plummy everyday red. Unrelated to the Tuscan town of the same name.1 country
• 
  Mourvèdre / MataroMeaty, savoury, tannic. Needs real warmth to ripen properly.4 countries
• 
  Muscat Bailey AA Japanese hybrid of Bailey and a black Muscat, bred for Japan's humid climate: light, candied and fruity.1 country
• 
  NebbioloPale in the glass, ferocious in structure. Tar, rose, dried cherry.2 countries
• 
  NegroamaroPuglia's dark, bitter-edged red — and the grape behind Salento's rosato.1 country
• 
  Nerello MascaleseThe red of Mount Etna. Pale, high-toned and firm — often compared to Pinot Noir and Nebbiolo.1 country
• 
  Nero d'AvolaSicily's signature red. Black cherry and plum, generous and warm.1 country
• 
  NortonAn American native grape and Missouri's state grape — dark and fruity, without the "foxy" flavour of many natives.1 country
• 
  País / Listán PrietoThe first wine grape widely planted in the Americas, spread by Spanish missionaries: País in Chile, Criolla Chica in Argentina, Mission in California.3 countries
• 
  Petite SirahInky and tannic: Durif, a 19th-century French crossing of Syrah and Peloursin, renamed in California.2 countries
• 
  Petit VerdotA blending seasoning — deep colour, violet perfume, serious tannin.3 countries
• 
  PinotageSouth Africa's own crossing of Pinot Noir and Cinsault. Dark fruit, smoke, earth.1 country
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  Pinot MeunierChampagne's third grape. Earlier-drinking, adds fruit and approachability.3 countries
• 
  Pinot NoirThin-skinned and site-obsessed. Red cherry, forest floor, silk not grip.11 countries
• 
  Plavac MaliCroatia's great Dalmatian red from sun-baked coastal slopes — an offspring of Zinfandel.1 country
• 
  ProkupacSerbia's native red — cherry and spice, with moderate tannin.1 country
• 
  RondinellaCorvina's partner in Valpolicella and Amarone, valued for resisting rot while the grapes dry.1 country
• 
  RubinA 20th-century Bulgarian crossing — deep, spicy and dark-fruited.1 country
• 
  SagrantinoUmbria's own, from Montefalco — one of the most tannic grapes in the world.1 country
• 
  SangioveseHigh acid, sour cherry, dried herb, tannin that wants food.6 countries
• 
  SaperaviOne of the few red-fleshed grapes — even the juice is dark. Georgia's great red.7 countries
• 
  Schiava GrossaThe main Schiava: pale, light and strawberry-scented. Vernatsch in Alto Adige, Trollinger in Württemberg.2 countries
• 
  St. LaurentPinot-like, dark-cherried Austrian red — and one parent of Zweigelt.2 countries
• 
  Syrah / ShirazPepper and violet where it's cool; blackberry and liquorice where it's hot.14 countries
• 
  TannatAmong the most tannic grapes there is. From Madiran in southwest France, it became Uruguay's national grape.5 countries
• 
  TempranilloLeather, dried cherry, tobacco. Takes oak better than almost anything.6 countries
• 
  TeroldegoTrentino's deep-coloured native — dark fruit, fresh acidity, soft tannin.1 country
• 
  Tinta BarrocaSugar and body for the blend. Struggles in the hottest sites.1 country
• 
  Touriga FrancaThe Douro's most-planted. Perfume and elegance in the Port blend.1 country
• 
  Touriga NacionalPortugal's finest. Violet, blueberry, dense structure.1 country
• 
  TrincadeiraSpicy, dark-fruited Alentejo red; Tinta Amarela in the Douro.1 country
• 
  VranacDeep, dark and full-bodied — the leading red of Montenegro, and a key one in North Macedonia as Vranec.2 countries
• 
  Xinomavro"Acid-black" — northern Greece's high-tannin, high-acid red, with tomato and olive notes. Often compared to Nebbiolo.1 country
• 
  ZinfandelJammy, brambly, high alcohol. Genetically identical to Primitivo.3 countries
• 
  ZweigeltAustria's most planted red — a 1922 crossing of St. Laurent and Blaufränkisch. Juicy cherry, soft tannin.2 countries
• 
  Öküzgözü"Ox eye" — soft, fruity red of eastern Turkey, often blended with Boğazkere.1 country

White grapes 80

• 
  AirénOnce among the world's most planted grapes, from the plains of La Mancha — neutral, and much of it distilled into brandy.1 country
• 
  Albariño / AlvarinhoPeach, citrus and sea spray, from Iberia's rain-soaked Atlantic corner.3 countries
• 
  AligotéBurgundy's other white — sharp and lemony, the classic base for Kir.2 countries
• 
  ArintoPortugal's high-acid white — lemon and minerals, fresh even in the heat. Pedernã in Vinho Verde.1 country
• 
  ArneisPear and almond, low acid. Nearly extinct in the 1970s.1 country
• 
  AssyrtikoKeeps its acidity even in fierce Aegean heat. Lemon, salt, flint.1 country
• 
  AuxerroisA soft, low-acid sibling of Chardonnay, grown in Luxembourg and Alsace.3 countries
• 
  BacchusA German crossing that ripens where few grapes will — England's elderflower-scented answer to Sauvignon Blanc.2 countries
• 
  CarricanteThe white of Etna Bianco — taut, saline, lemony and long-lived.1 country
• 
  ChardonnayA blank canvas. Steel and citrus unoaked; butter and hazelnut with barrel.17 countries
• 
  ChasselasSwitzerland's defining white: delicate and gentle, a mirror for its site. Fendant in the Valais.2 countries
• 
  Chenin BlancBone-dry, sweet or sparkling — always with high acidity. Quince, honey, lanolin.7 countries
• 
  ColombardCrisp and high-yielding — once distilled for Cognac and Armagnac, now fresh table wine in Gascony.3 countries
• 
  CorteseCrisp, almond-tinged, citric. The grape behind Gavi.1 country
• 
  EncruzadoThe Dão's finest white — structured, citrusy and nutty, often compared to white Burgundy.1 country
• 
  FalanghinaBright, floral Campanian white, revived over the past few decades.1 country
• 
  Fernão PiresAromatic and floral — a leading Portuguese white. Maria Gomes in Bairrada.1 country
• 
  Fetească AlbăA traditional Romanian white — delicate, floral and peachy.2 countries
• 
  FianoCampania's textured white — honey, hazelnut and pear — at its best in Fiano di Avellino.1 country
• 
  FriulanoFriuli's everyday white — almond, pear and herbs. Formerly Tocai Friulano; Sauvignonasse in France.1 country
• 
  FurmintThe grape behind Tokaji. Searing acidity and a talent for noble rot — superb dry, too.4 countries
• 
  GarganegaThe Soave grape. Almond, lemon and chamomile; ages better than its reputation.1 country
• 
  GewürztraminerLychee, rose and ginger — the most recognisable nose in wine. Low acid, often off-dry.11 countries
• 
  GleraThe Prosecco grape. Pear, green apple, white flowers — built for freshness, not age.1 country
• 
  Godello / GouveioCrisp and mineral. The same vine as Spain's Godello — not Madeira's Verdelho, as long believed.2 countries
• 
  Grasă de CotnariRomania's historic sweet-wine grape from Cotnari, prone to noble rot.1 country
• 
  GrecoThe crisp, mineral white of Greco di Tufo, from the hills of Campania.1 country
• 
  Grenache BlancGrenache's white form — full, soft and fruity. Garnacha Blanca in Spain.2 countries
• 
  GrilloA leading Sicilian white — fresh and citrusy, and a traditional grape of Marsala.1 country
• 
  Grüner VeltlinerAustria's own. White pepper, green bean and citrus, from zippy to rich and age-worthy.4 countries
• 
  Hárslevelű"Linden leaf." Furmint's softer, more perfumed partner in Tokaj.1 country
• 
  KernerRiesling crossed with Schiava in 1929 — fresh, aromatic and frost-hardy.1 country
• 
  KisiA traditional Kakhetian white, often made as amber qvevri wine.1 country
• 
  KoshuJapan's signature grape, grown there for centuries: delicate, citrusy, low-alcohol whites.1 country
• 
  LoureiroLaurel and orange blossom — Vinho Verde's most aromatic grape.1 country
• 
  Malvasia IstrianaIstria's aromatic white — acacia, apricot and a salty finish. Malvazija Istarska in Croatia and Slovenia.2 countries
• 
  MarsanneFull, waxy and nutty — the northern Rhône's main white, often blended with Roussanne.1 country
• 
  MauzacApple-scented white behind Limoux's Blanquette sparkling wines.1 country
• 
  Melon de BourgogneNeutral, saline and fresh. The grape of Muscadet.1 country
• 
  Moscato BiancoOne of the few grapes that smells like grapes. Orange blossom and peach.14 countries
• 
  MoschofileroPink-skinned, highly aromatic Greek white from Mantinia — rose petal and citrus.1 country
• 
  MtsvaneAromatic Georgian white, often blended with Rkatsiteli in Kakheti.1 country
• 
  MuscadelleFloral, grapey minor partner in Bordeaux whites, and the grape of Australia's fortified "Topaque".1 country
• 
  Muscat of AlexandriaAn ancient, heat-loving Muscat for sweet wines, raisins and brandy — Zibibbo in Sicily, Moscatel in Iberia, Hanepoot in South Africa.8 countries
• 
  Müller-ThurgauAn 1882 crossing of Riesling and Madeleine Royale — easy, floral and early-ripening. Rivaner in Luxembourg.6 countries
• 
  NarinceTurkey's elegant white from Tokat — fresh and citrusy, sometimes oak-aged.1 country
• 
  PalominoNeutral on its own, which is the point: the blank canvas for sherry.2 countries
• 
  ParelladaLight, delicate Catalan white that adds finesse to Cava.1 country
• 
  Pedro XiménezSun-dried to raisins, it makes the darkest, sweetest sherry of all.2 countries
• 
  Petite ArvineA Valais speciality: grapefruit, rhubarb and a salty finish, dry or sweet.1 country
• 
  Petit MansengTiny, thick-skinned berries left to shrivel on the vine for luscious sweet Jurançon.1 country
• 
  Picpoul"Lip-stinger" — the sharply acidic white of Picpoul de Pinet, the Languedoc's oyster wine.1 country
• 
  Pinot BlancPinot's white mutation — gentle apple and almond. Pinot Bianco in Italy, Weissburgunder in Germany and Austria.5 countries
• 
  Pinot GrisRicher and spicier than its Italian Grigio alter ego.10 countries
• 
  PošipAromatic white from the Croatian island of Korčula.1 country
• 
  Ribolla GiallaAn old white of the Italian–Slovenian border (Rebula in Slovenia), famous today for skin-contact amber wines.1 country
• 
  RieslingThe great terroir white. Lime, slate, racing acidity, bone-dry to lusciously sweet.15 countries
• 
  RkatsiteliCrisp as a modern white; amber and grippy after months on its skins in clay qvevri.11 countries
• 
  RoussanneHerbal tea and pear — the more aromatic partner to Marsanne.2 countries
• 
  Sauvignon BlancPiercing acidity. Gooseberry and cut grass, or passionfruit in the sun.11 countries
• 
  SavagninThe Jura's grape of vin jaune, aged under a veil of yeast — nutty, salty and long-lived.1 country
• 
  ScheurebeA 1916 German crossing with a wild pink-grapefruit and blackcurrant perfume.1 country
• 
  SercialMadeira's driest style — searing acidity, almonds and citrus.1 country
• 
  SilvanerEarthy, herbal and quietly mineral — Franken's great grape, and Sylvaner in Alsace.2 countries
• 
  SémillonWaxy and low-acid. Prone to noble rot, which is the point in Sauternes.5 countries
• 
  TorrontésArgentina's aromatic signature white (strictly Torrontés Riojano) — rose, jasmine and citrus. A natural crossing of Muscat of Alexandria and País.1 country
• 
  Trebbiano Toscano / Ugni BlancOne of the world's most planted whites: neutral and high in acid, and the base of Cognac as Ugni Blanc.3 countries
• 
  VerdejoRueda's crisp, herbal white — fennel, lime and a bitter-almond finish.1 country
• 
  VerdelhoMadeira's medium-dry grape, also grown in Australia for fresh, tropical dry whites. Not the same as Gouveio.2 countries
• 
  VerdicchioThe Marche's crisp, almond-tinged white.1 country
• 
  VermentinoMediterranean coastal white — citrus, herbs and sea salt. Rolle in Provence.2 countries
• 
  VernacciaTuscany's historic white — saline, bitter-almond finish.1 country
• 
  Vidal BlancA French hybrid bred for cold. Its thick skin makes it the workhorse of Canadian icewine.2 countries
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  ViognierApricot, peach and honeysuckle, low acid and oily. All but vanished in the 1960s.6 countries
• 
  Viura / MacabeoRioja's white — neutral and fresh young, nutty and complex with age.2 countries
• 
  VoskehatA native Armenian white, made dry and in fortified styles.1 country
• 
  WelschrieslingCentral Europe's crisp, green-apple white — no relation to Riesling. Graševina in Croatia, Olaszrizling in Hungary.5 countries
• 
  Xarel·loThe backbone of Cava and Penedès whites — full, herbal and age-worthy.1 country
• 
  XynisteriCyprus's main white — light and citrusy, and one of the grapes of sweet Commandaria.1 country
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  ŽilavkaHerzegovina's main white — dry, apricot-scented, with a nutty finish.1 country