Abouriou -  red grape varietal, produced mainly in southwest France (specifically in the Côtes du Marmandais), as well as (in very tiny amounts) in California; often blended, wines made from Abouriou usually contain some nice fruit and medium colour extraction.
Aghiorgitiko (or Agiorgitiko) - red grape varietal, found in Greece (mostly in the Peloponnese); one of the most important red grapes of Greece; capable of producing many different styles of wine, from light-dry wines to sweet-dessert wines; notable nose-and-mouth characteristics generally include balanced acidity and bright fruit.
Aglianico - red grape varietal, grown mostly in Campania (southern Italy), as well as Basilicata; also cultivated in very small quantities in Australia and California; an ancient vine, capable of producing some very nice full-bodied wines, which can also be capable of mid-to-long-term aging.
Alvarelhão - red grape varietal, grown mainly in Portugal, particularly in the Douro and Dão winegrowing regions (it is also found in Galacia, Spain); used as a blending grape for Port, as well as dry reds and rosé; generally light in character.
Auxerrois - see Malbec.
Baga - red grape varietal, grown mostly on the Iberian peninsula (especially Portugal, most notably in the Bairrada winegrowing region); thick-skinned, Baga is usually blended with other local red grapes; a substantial amount is also used to make rosé; notable nose-and-mouth characteristics generally include extremely high tannins, as well as powerful aromas and berry flavours; it can age extremely well.
Barbera - red grape varietal (almost worthy of 'noble' status); originally from northwest Italy, and second only to Sangiovese in terms of overall production throughout the peninsula; capable of producing excellent dry table wine, especially when yields are kept to a minimum; notable nose-and-mouth characteristics generally include some astringency, luscious fruit, dark plums, and a full mouthfeel.
Bastardo - see Trousseau.
Blauer Portugieser - see Portugieser.
Blaufränkisch -  red grape varietal, found principally in Austria (it is also grown in Germany and Washington State, where it is called Lemberger; it is also cultivated in Eastern Europe); particularly dark-skinned, it ripens late and is high-yielding, and yet it is capable of producing some very nice wine; notable nose-and-mouth characteristics generally include fruity-red cherries, blackberries, light spice, and high tannins.
Bonarda - red grape varietal, found mainly in Italy (of which there are now known, quite confusingly, to be three different varietals of the same name), Argentina, and California; late-ripening, it is often blended with other grapes (such as Malbec in Argentina).
Brachetto - red grape varietal, practically exclusive to Piedmont, Italy (though it may be related to a grape called 'Braquet' in Provence, France), where it can be used to make wines in all sorts of styles, most famously in a somewhat fizzy mode; low in alcohol, light in colour, and quite fragrant as a whole, wine enthusiasts find themselves increasingly drawn to the charms of this peculiar grape.
Braquet -  see Brachetto.
Cabernet Sauvignon -  a 'noble' red grape varietal; one of the most widely planted 'international' grapes in the world; often blended with other such varietals as Merlot and Cabernet Franc (such as in Bordeaux, California, and Australia) to produce a more complex, often superior wine; currently making excellent strides in Chile, Argentina, and South Africa; often blended to make superb 'Super Tuscans' in Italy; when unblended (as it often is, in more 'entry level' wines) in California, Argentina, and Chile, it can still produce an excellent vinous beverage; high-quality wines made from Cabernet Sauvignon are usually capable of extraordinary aging potential; notable nose-and-mouth characteristics generally include black currants (and other dark fruit), earthy tones, vanilla and mocha (from barrel aging), along with tobacco (and cigar box), mint, leather, and many other things as it ages.
Cabernet Franc -  a 'noble' red grape varietal; often blended (as a tertiary grape) with Cabernet Sauvignon and Merlot, such as in Bordeaux and California, making it one of the most important blending grapes in the world; routinely non-blended  in the Loire region of France; notable nose-and-mouth characteristics generally include heavy bouquet, herbaceous notes, light strawberries, red licorice, and straightforward mouth feel.
Canaiolo - red grape varietal, found mainly in Tuscany, where it is customarily blended with Sangiovese to make Chianti --- utilized mostly because it adds density to the blend, otherwise most wine experts are convinced it is not a particularly good-quality grape varietal.
Cannonau - see Grenache.
Carignan -  red grape varietal; one of the most important grapes in southern French winegrowing regions, but, at least until very recently, has been generally under-developed in terms of potential quality now a revitalization appears to be in progress; also grown in Spain, California, and South Africa; notable nose-and-mouth characteristics generally include spicy notes and juicy fruit.
Carmenère - a 'noble' red grape varietal, which, until quite recently, was long thought to be a type of Merlot; used as a Bordeaux blend in past centuries, but now most famous for its success in Chile, where it is considered by most to be the nation's 'flagship' grape varietal; notable nose-and-mouth characteristics generally include blackberries, coffee bean notes, and chewy fruit.
Castelão (or Periquita) - red grape varietal, which used to be called 'Periquita' (but this name is no longer used because of a brand of the same name); practically exclusive to Portugal, it is dark-skinned, low in acidity, and high in alcohol; best for young, fruity wines; it is often blended with other grape varietals.
Chiavennasca - see Nebbiolo.
Cinsault - red grape varietal, used primarily for blending in southern France (including the Rhône, Provence, and the Midi), along with South Africa and Lebanon; grown in hot climates, Cinsualt is generally considered to be a 'neutral' grape, in that its characteristics are generally unremarkable (except when it is cultivated in low yields, and then it can give off some very lush fruit); usually blended with Syrah, Carignan, and Mourvèdre.
Concord - red grape varietal, indigenous to North America under the category of Vitis lambrusca (wich is not to be confused with the actual Lambrusco grape varietal); most writers tend to refer to Concord as having a 'foxy' character, and not really capable of producing quality wines; and yet, Concord has established itself well as making for excellent jelly and juice (judging by television commercials).
Corvina - a 'noble' red grape varietal, most famously used as the predominant blending grape in the making of 'Amarone' (a very full-bodied, prestigious type of wine) in the Veneto winegrowing region of Italy; capable of producing wines with excellent aging potential; notable nose-and-mouth characteristics generally include lively fruit (such as blueberries), little chocolaty notes (often bitter), and even some meat-like content.
Dolcetto - red grape varietal, native to Italy (grown mainly in Piedmont); nearly worthy of 'noble' status, Dolcetto is capable of producing some adorably fruity and supple wines that are best drunk young; notable nose-and-mouth characteristics generally include soft nose and fruit, as well as a refreshing mouthfeel.
Durif - see Petite Sirah.
Freisa - red grape varietal, found mainly in Piedmont (Italy), where it is most often used to make sweet and fizzy wines; grown quite easily, it makes for a light, raspy-style wine; some producers in the United States have also been, quite literally, fooling around with it.
Gaglioppo - red grape varietal, found primarily in southern Italy (particularly in Calabria); of ancient origins, it is said to have remarkable potential for making alcoholic, tannic, full-bodied reds of notably-high quality.
Gamay - a 'noble' red grape varietal, though one with a checkered history (it was once considered a "disloyal grape" by the prince of Burgundy in the late-fifteenth century); today, it is best known for Beaujolais (at its best within the ten 'crus,' which are located in the northern end of the appellation); it is also grown (albeit in varying quantities) in the Loire (France), New Zealand, Canada, Australia, and South Africa; notable nose-and-mouth characteristics generally include raspy fruit (sometimes plums and cherries), notable acidity, and appealingly soft flavours.
Gamza - see Kadarka.
Garnacha - see Grenache.
Graciano - red grape varietal, found primarily in the Rioja winegrowing region of Spain (in very small quantities); also grown in the south of France, as well as California (where it is called 'Xres'); known to have a 'softy spiciness' about it, Graciano is prone to disease, yet is capable of producing wines of notable quality; it is most often blended, as a minority grape, with other varietals (such as Tempranillo).
Grenache - a 'noble' red grape varietal, and one of the most widely planted grapes around the world; often blended with other grapes, such as in Australia (where it is comonly blended with Shiraz and Mourvèdre) and the southern Rhône winegrowing region of France (where it is often blended with more than a half-dozen or so other grape varietals); grown at all quality levels in Spain and Portgual, where it is also regularly blended with other grapes; it is called 'Cannonau' in Sardinia, Italy; notable nose-and-mouth characteristics generally include blueberries and raspberries, rich perfume, and powerful tannins.
Grignolino - red grape varietal, localized in the winegrowing region of Piedmont (Italy), particularly around Asti; usually used to make light-style red wines and rosé, which are meant to be drunk young.
Kadarka - red grape varietal, found throughout Hungary and other countries in Eastern Europe (known as Gamza in Bulgaria); recognized for producing wines of straight, spicy-like character, wines made from Kadarka tend to age noticeably well.
Kotsifali - red grape varietal, found mostly in Crete (Greece); low in overall structure (such as tannic content and acidity), it is often used for blending, particularly with the Mandilaria grape varietal; can produce wines of some spiciness.
Kratosija - red grape varietal, practically exclusive to the Tikveš winegrowing region of The Republic of Macedonia; there is little additional information available on this particular grape.
Lagrein - red grape varietal, found mainly in the Trento-Alto-Adige winegrowing region of northern Italy (it is also grown in minute quantities in Australia); used to produce wines of somewhat bitter-like content, as well as dark rosé.
Lambrusco - red grape varietal, most widely cultivated in the Emilia-Romagna winegrowing region of Italy; used to make sparkling wine and dry, light reds; for the most part, Lambrusco is, more or less, considered to be an unremarkable grape; notable nose-and-mouth characteristics generally include floral scents and almost-sweet fruit.
Lemberger - see Blaufränkisch.
Limnio - red grape varietal, found in Greece, originally from the island of Lemnos (and is one of the oldest grapes on record; it is even mentioned in Hesiod); a 'dark' grape that ripens late, it is nowadays often blended with Bordeaux grapes; notable nose-and-mouth characteristics generally include berry-like flavours and light-spicy notes.
Malbec - a 'noble' red grape varietal, orginally from Southwest France (where it is sometimes referred to, locally, as Auxerrois [not to be confused with an Alsatian grape of the same name]), but now grown at its best in Argentina, where it is considered to be a sort-of national 'flagship' grape varietal; (it is also still used as a minor grape for blending in Bordeaux, France); also used for blending in Australia, New Zealand, and California; notable nose-and-mouth characteristics generally include herbaceous/leafy notes, lush tannins, and heavy fruit.
Mandilaria - red grape varietal, found most prominently on the Aegean Islands of Greece (such as Rhodes and Crete); carrying a rich colour and average acidity (sometimes harsh), it is often blended with other local grapes to produce some very enjoyable wines.
Mataro - see Mourvèdre.
Mavrodafni (or Mavrodaphne) - red grape varietal, practically exclusive to Greece (particularly in the northern Peloponnese); used to make both 'dark' reds and sweet-fortified wines; capable of producing wines of fairly decent quality.
Mencía - red grape varietal, found virtually exclusively in northwestern Spain (most notably in Bierzo); used mainly for making enjoyably light, fruity-acidic reds, which have come to be noted for their quality; it is also commonly blended with Garnacha (or Grenache).
Merlot - a 'noble' red grape varietal; often blended (as a secondary grape) with Cabernet Sauvignon and Cabernet Franc, such as in Bordeaux, California, Australia, New Zealand, South Africa, and South America (it can be found in virtually in every winegrowing nation in the world); primary grape in several of the world's most prestigious red wines, such as Petrus (Bordeaux, France) and Masetto (Tuscany, Italy); capable of producing wines of excellent aging potential; notable nose-and-mouth characteristics generally include luscious fruit, fleshy notes, vanilla scents, mocha extract, and lots of body.
Monastrell - see Mourvèdre.
Mondeuse - red grape varietal, virtually exclusive to the Savoie (or Savoy) winegrowing region of France; in trace quantities, it can also be found in Argentina, Australia, and California; dark-skinned and with heightened acidity, it tends give off peppery notes; for some people, it reminds them of a cru Beaujolais; it is most often blended with other grape varietals.
Montepulciano - red grape varietal, grown primarily in the Abruzzo winegrowing region of Italy (as well as other places in central Italy); best recognized for its dark nuances, Montepulciano is arguably a favourite among wine enthusiasts who want a decent-quality red quaffer for afternoon drinking; notable nose-and-mouth characteristics generally include 'dark' scents and rich fruit.
Mourvèdre - a 'noble' red grape varietal, originally from Spain (where it is called 'Monastrell'); usually blended with other varietals, particularly in the southern Rhône winegrowing region of France (most importantly in the famous appellation of Châteauneuf-du-Pape), as well as other areas of southern France; also grown in Spain, Australia (where it can also be called Mataro), and California to an ever-appreciating audience; notable nose-and-mouth characteristics generally include light wooden notes and sweet-ripe fruit.
Nebbiolo (or Spanna) - a 'noble' red grape varietal; most famous for its usage in making world-class (and, in some cases, prestigiously expensive) wines in Piedmont, Italy (most famously under the titles of 'Barolo' and 'Barbaresco,' which are two D.O.C.G. appellations in the region); it is also found in Lombardy, where it is usually called 'Spanna' (it is called 'Chiavennasca' in the Valtellina D.O.C.); outside of Italy, Nebbiolo is grown in California and Australia (though high quality is very rare in both places); capable of producing wines of exceptional aging potential; notable nose-and-mouth characteristics generally include dry fruit, heavy tannins, and austerity when drunk young.
Négrette - red grape varietal, grown in the south of France (near Toulouse and the Midi), as well as in tiny amounts in California; known to be very 'black' in varietal character, it is most often used to make 'Côtes du Frontonnais,' a type of wine which can be very smooth and possess notes of dark berries.
Negroamaro - red grape varietal, mostly grown in southern Italy, particularly in the province of Puglia; sometimes nicknamed "bitter black," Negroamaro is quite full-bodied and fresh, and is most often blended with the Primitivo red grape varietal; notable nose-and-mouth characteristics generally include dark notes and tannic fruit.
Nero d'Avola -  red grape varietal, practically exclusive to Sicily (Italy); though having underperformed in the past, Nero d'Avola is showing excellent promise, especially when it is blended with other grape varietals, such as Cabernet Sauvignon, Merlot, and Syrah; notable nose-and-mouth characteristics generally include a dark nose of deep fruit and berries (with a slightly acidic note), as well as spicy black currants.
Periquita -  see Castelão.
Petite Sirah (or Durif) - red grape varietal (not to be confused with 'Syrah/Shiraz'), originally from southern France (where it is related to Durif), now grown mainly in California (and Mexico), it can produce some interesting flavours; most often blended with other grapes, but increasingly seen on its own; notable nose-and-mouth characteristics generally include rustic-like tannins and intriguing fruit-driven flavours.
Petit Verdot - a 'noble' red grape varietal, but one which is best understood in terms of 'minimalism' --- Petit Verdot is arguably the most important mininmal (about two-to-five percent) blending grape for high-quality wines (paricularly in Bordeaux, France) in the world; it is also being used in increasing proportions in Australia, California, Argentina, and Chile; notable nose-and-mouth characteristics generally include dark violets, rich and creamy fruit, and ripe tannins.
Pinotage -  red grape varietal (a cross-breed between Pinot Noir and Cinsault, first created in 1925); grown primarily in South Africa, but also can be found (albeit in far lesser amounts) in New Zealand, California, and even South America; capable of producing wines of many different styles, from dry reds to dessert wines; notable nose-and-mouth characteristics generally include spicy-coffee perfumes, barnyard-like notes, and heavy fruit.
Pinot Meunier - red grape varietal, grown mainly as a blending grape for sparkling wine in the winegrowing region of Champagne (in fact, it is the most widely planted grape in the region, about 35%); also planted (though to a far lesser extent) in Australia and Germany (where it is called Schwarzriesling); notable nose-and-mouth characteristics (for sparkling wine) generally include soft fruit and good body texture.
Pinot Nero - see Pinot Noir.
Pinot Noir -  a 'noble' red grape varietal, known for its thin skin and difficulty to harness; grown mainly throughout the French winegrowing region of Burgundy, Italy (where it is called Pinot Nero), as well as in New Zealand, Australia, California, the Pacific Northwest, Chile, Argentina, Canada, and South Africa; currently considered very fashionable as a result of its exposure in cinema; because of its difficulty to grow and present popularity, high-quality Pinot Noir wines are expensive to obtain; notable nose-and-mouth characteristics generally include violets, fleshy notes on the fruit, red licorice, berries, and mocha.
Portugais Bleu - see Portugieser.
Portugieser -  red grape varietal, most notably found in Germany and Austria (where it tends to be called Blauer Portugieser), as well as France (where it is called Portugais Bleu), Hungary, and Romania; despite its name, it is not from Portugal; capable of producing smooth, fruity reds.
Poulsard (or Ploussard) -  red grape varietal, found in the Jura winegrowing region of France; thin-skinned and of pale-red colour, they are characterized by red berries and mineral-like notes; often blended with Trousseau.
Refosco - red grape varietal, found in northeast Italy (particularly in Friuli); while its origins are not yet fully understood, it remains capable of producing dark-coloured, tannic reds, which often contain high levels of acidity; a late-ripener, notable nose-and-mouth characteristics generally include currants, light berries, and plums.
Ribolla Nera -  see Schioppettino.
Rondinella - red grape varietal, grown almost exclusively in the Veneto winegrowing region of Italy; unremarkable as a whole, it is most famously used as part of a blend in 'Valpolicella' (or 'Amarone'), along with Corvina and Molinara.
Rossese - red grape varietal, practically exclusive to the Ligurian winegrowing region of Italy; capable of producing decent dark reds, which are said to be best drunk young.
Ruby Cabernet - red grape varietal (a cross between Cabernet Sauvignon and Carignan, first created in 1936); mostly grown (albeit in hardly sizeable quantities) in California, but also cultivated in South Africa, South America, and Australia; notable nose-and-mouth characteristics generally include "pleasant" notes  and high alcoholic content.
Sagrantino -  red grape varietal, found mainly in central Italy (particularly Umbria) where it is capable of producing excellent full-bodied wines, with long-aging potential; in the past, it is was largely used to make dessert wine; extremely tannic, better viticultural practices have resulted in softer, more approachable wines fom this grape; notable nose-and-mouth characteristics generally include dark red cherries, light spice, and earthy notes.
Sangiovese - a 'noble' red grape varietal, grown mainly in Italy, but also in California and Australia; one of the most important grapes in Italy, where it is most famous for being the main varietal in Chianti Classico and Brunello di Montalcino, both of which are made in Tuscany; the most important red grape in Italy; capable of producing long-aging wines; nose-and-mouth characteristics generally include wild cherries, mild dry-wood scents, and flamboyant fruit.
Saperavi -  red grape varietal, indigenous to Georgia, but also grown in tiny amounts in Australia; often blended, wines produced from this grape are usually quite deep and have the potential for good aging.
Schiava (or Vernatsch) -  red grape varietal, found mainly in the Trentino-Alto Adige winegrowing region of northern Italy (nearer to Austria, it tends to be called Vernatsch); also found in Germany, particularly in Württemberg (where it is called Trollinger); recognized for producing sound light-coloured, fruity wines, which tend to be low in tannin, acidity, and alcohol; notable nose-and-mouth characteristics generally include light berry notes (particularly strawberries).
Schioppettino (or Ribolla Nera) -  red grape varietal, originating in the Friuli winegrowing region of northeastern Italy; grown in small quantities, it is capable of producing light-bodied, peppery wines (with high acidity) to concentrated, powerful reds; it is also sometimes made into a fizzy wine.
Schwarzriesling - see Pinot Meunier.
Spanna - see Nebbiolo.
Syrah/Shiraz -  a 'noble' red grape varietal, best known for the powerful, ageworthy wines it can produce; widely grown throughout the world, but reaches its pinnacle of quality in the northern Rhône winegrowing region of France, as well as throughout Australia; also showing excellent promise in Chile and New Zealand; notable nose-and-mouth characteristics generally include spicy (even pepper) perfumes, creamy textures, lots of fruit, and vanilla extract.
Tannat -  red grape varietal, best known for its use in Madiran, a small winegrowing region located in Southwest France; often blended, Tannat is a very dark and powerful grape, which can be extremely harsh unless blended with other grape varietals (such as Cabernet Sauvignon); notable nose-and-mouth characteristics generally include rough tannins and dark fruit.
Tempranillo - a 'noble' red grape varietal, most famously grown in Spain and Portugal (where it is called Tinta Roriz), also produced - in far lesser quantities - in Argentina, Chile, Australia, and other 'New World' winegrowing countries; whether blended or on its own, Tempranillo is capanble of producing wines of excellent mid-to-long-term aging potential; notable nose-and-mouth characteristics generally include vanilla, light wooden-rustic notes, and powerful fruit.
Tinta Roriz - see Tempranillo.
Touriga Franca - red grape varietal (also called Touriga Francesca), practically exclusive to Portugal; an important blending grape in the making of Port, but also used (blended) to make excellent dry table wines; notable nose-and-mouth characteristics generally include well-developed perfumes, as well as hints of blackberries and rose pedals.
Touriga Nacional - a 'noble' red grape varietal, practically exclusive to Portugal; because of its dark colour and ability to retain excellent tannins, it is the most important blending grape in the making of Port; in the past several years, it has also come to be recognized as a superb grape for making high-quality dry table wine; notable nose-and-mouth characteristics generally include dark aromas, soft tannins, and rich berries.
Trollinger - see Schiava.
Trousseau (or Bastardo) - red grape varietal, found mainly (in very low quantities) in the Jura winegrowing region of France, yet is believed to be related to Portugal's 'Bastardo' (one of many grapes allowed to be used to make Port); in the Jura, it is often blended with Poulsard to make deep-coloured wines of reasonable quality; in Portugal (such as Dão), it is best valued as a blending partner.
Vernatsch - see Schiava.
Xres - see Graciano.
Xynomavro (or Xinomavro) - red grape varietal, practically exclusive to Greece; 'black' in style, it is used mainly for producing dark, sour-tannic reds, but can also be used (as a blending grape) to make some good sparkling wines, as well as rosé.
Zinfandel - a 'noble' red grape varietal, (also known as 'Primitivo' in southern Italy), which has been made into a great success in California (though it was recently turned down as the 'state grape' of the The Golden State); also grown (albeit in much smaller quantities) in Chile, Australia, and South Africa; capable of being made into many different styles, but most often it is made into a dense red wine; notable nose-and-mouth characteristics generally include tar, juicy fruit, and light coffee scents.