Grapes are the basic element of wine - it's a simple formula, grape juice + yeast = wine. No human intervention is needed. The juice of ripe grapes can come into contact with natural airborne yeasts, and wine will be the result.

This is also a very quick process, from which it has been deduced that nomadic tribes probably consumed "wine" many thousands of years ago. The cultivation of vineyards requires several years for the vines to come to fruition, implying a more permanent way of life, and this aspect only developed much later, probably 4-5,000 years BC*

Vitis is the genus which includes the vine, the most important member of this family is Vitis Vinifera. This is generally thought to have originated south of the Black Sea, in areas now known as Armenia and Georgia, and to have been spread throughout Europe by the Phoenicians, Greeks, and later by the Romans. Spanish explorers took it to the Americas, the Dutch to South Africa, the English to Australia and New Zealand.

It is accepted that there are some 10,000 different varieties of V Vinifera but less than 200 of these have commercial significance. (Platter lists over 40 varieties in SA.)

Sub-species are often identified by the colour of the berries, for example, Pinot Noir (black) Pinot Blanc (white) and Pinot Gris (grey).
Varieties may also be identified as to their end use, such as table grapes, wine grapes, drying grapes.

Among the wine grapes, with which we are principally concerned here of course, certain varieties are known as noble or international due to the reputation they have established for quality wines, and to their being planted in almost every major wine-growing region. These varieties include Cabernet Sauvignon, Merlot, Shiraz/Syrah, Pinot Noir, Chardonnay, Sauvignon Blanc, Riesling, and Semillon.

Of all the various factors that contribute towards the wine's final composition, such as climate, soil, viticultural and vinicultural practices, it is undoubtedly the grape variety that has the most influence, and is the most readily identifiable. Even in a blend, certain characteristics of the individual components can be identified.

So, to return to the introduction, whilst it is obvious that wine cannot be made without grapes (I am discounting such quaint products as carrot, dandelion, whatever-fruit-you-care-to-mention wines), quality wine is a combination of a number of elements, of which the grape or V Vinifera is by far the most important, and to get to know wine, one needs to know ones grapes.

For more information on grapes, wines or almost any related topic, don't hesitate to visit your local Manuka Fine Wines Boutique.

Stephen Digby
Manuka @ Southeys