Varietal wine is a wine labelled primarily by the grape variety used to make it, such as Chardonnay, Merlot or Cabernet Sauvignon. The minimum percentage of the named variety required on the label depends on the country and applicable wine regulations. In many markets, the threshold is 75% or 85%, but it is not universal.
In the United States, a wine labelled with a single grape variety generally must contain at least 75% of that variety under federal rules, subject to the applicable designation and exceptions. In the European Union, varietal labelling rules commonly require at least 85% of the named variety for certain wine categories. Other countries, including Canada, have their own standards and category requirements.
Varietal wine emphasizes the grape variety on the label. Appellation wine emphasizes the geographic origin and regional production rules. Many Old World wines are labelled by place rather than by grape, because the permitted varieties are associated with the appellation.
Example: a California wine may be labelled Chardonnay, while a Chablis from Burgundy is labelled by its appellation even though it is made from Chardonnay under the regional rules.
Grape variety is the type of vine, such as Riesling or Syrah. Varietal describes a wine labelled by its principal grape variety. A wine may still contain other permitted varieties depending on the jurisdiction and label category.
Chef’s note: when selecting a wine, consider both the grape variety and the region. The same variety can produce very different styles in different climates and appellations.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
