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To determine a grape variety requires trained senses, knowledge about the properties of the different grape varieties and the different methods of winemaking. According to soil, exposition, microclimate, cultivation, age of the vine and vinification varying type of wines may result from the same grape variety. However, most of the grape varieties show some typical colors and basic olfactory characteristics. Typical flavors of wines with ageing potential have been considered in the database of grape?finder, but it must be kept in mind that the older the wines the more difficult they can be distinguished. Wines consisting of grape blends may show the character of a dominating variety, even if the latter is present in a low percentage. Nonetheless, a blend can generate a distinct flavor pattern which disables the recognition of the single components. We have recorded solely wines made of a single grape variety and have assigned the aromas according to own tasting notes as well as from the literature. Flavors regarded as typical for a variety are weighted higher than other aromas which also may appear with this variety. The globalization of numerous autochthonous varieties has extended the spectrum of aroma: A nebbiolo based wine from Mexico has a deep and dense color and is far away from its original in Piedmont which shows a lighter color. Hence, grape?finder considers only tasting notes from wines which reflect most likely the basic character of a grape variety. Which grape varieties are considered? The FREE version includes 3 red and 3 white grape varieties. The BASIC version comprises well known genuine wines from 30 red and 22 white grape varieties. The ADVANCED version contains the properties from 65 red and 77 white varieties. Grape varieties almost exclusively used in blends have not been considered. Instead, varieties from regions like Croatia, Bulgaria, Georgia, Cyprus and Greece were adopted. With sweet wines, some aroma will appear more concentrated and often reflect a complete different spectrum in respect to the dry wine made from the same grape. Therefore sweet wines are not (yet) included. Grape varieties for Sherry and Madeira have been assumed if the corresponding wines were made dry and fermented without flor yeast. Rosé, white wine made from red wine grapes as well as "orange wine" (white wine fermented like reds, i.e. with mash fermentation) are not (yet) included. With sparkling wines the aromatic picture alters, whereby the vinification method (tank or bottle fermentation, i.e. carbon dioxide and / or yeast) influences nose and taste. However, some basic character gleams, so that grape?finder may bring you to the right track.
