"The term grape variety refers to cultivars rather than actual botanical varieties according to the International Code of Nomenclature for Cultivated Plants."
Sommeliers must have a deep knowledge of the different grape varieties used in winemaking. This includes their characteristics, growing regions, and the wines they produce.
Viticulture: Understanding the science of grape growing, including climate, soil, and labor practices.
Wine Regions: Knowledge of where different wine-producing regions are located and their unique characteristics.
Terroir: Understanding the impact of soil, climate, and geography on grape quality.
Wine Making: Understanding the various methods of wine production and their impact on flavor, aroma, and texture.
Wine Tasting: Developing the ability to identify and describe flavors, aromas, and textures of different grape varieties and wines.
Wine and Food Pairing: Understanding the principles of pairing different wines with food.
Wine History: Knowing the history of grape varieties and their evolution over time.
Wine Economics: Understanding the economics of wine production and distribution.
Wine Marketing: Understanding how wines are marketed and sold to consumers.
Wine Regulations: Knowledge of the regulations and labeling requirements for selling wine.
Wine Service: Knowing how to properly serve and store wines.
Wine Cellar Management: Knowledge of how to build and manage a wine cellar.
Chardonnay: A green-skinned grape used to make white wine with flavors of citrus, apple, and tropical fruits.
Cabernet Sauvignon: A dark-skinned grape used to make red wine with flavors of black currants, blackberries, and herbs.
Merlot: A dark-skinned grape used to make red wine with flavors of black cherry, plum, and chocolate.
Pinot Noir: A light-skinned grape used to make red wine with flavors of raspberry, cherry, and mushroom.
Sauvignon Blanc: A green-skinned grape used to make white wine with flavors of grapefruit, lime, and passion fruit.
Syrah/Shiraz: A dark-skinned grape used to make red wine with flavors of black pepper, blackberry, and smoke.
Zinfandel: A red-skinned grape used to make red wine with flavors of blackberry, raspberry, and spice.
Riesling: A green-skinned grape used to make white wine with flavors of green apple, peach, and lime.
Tempranillo: A dark-skinned grape used to make red wine with flavors of cherry, leather, and tobacco.
Malbec: A dark-skinned grape used to make red wine with flavors of black cherry, plum, and spice.
"This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried."
"This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana)."
"For a complete list of all grape species including those unimportant to agriculture, see Vitis."
"The term grape variety refers to cultivars rather than actual botanical varieties according to the International Code of Nomenclature for Cultivated Plants, because they are propagated by cuttings and may have unstable reproductive properties."
"However, the term variety has become so entrenched in viticulture that any change to using the term cultivar instead is unlikely."