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Meet Vitis Vinifera: The Most Famous Grapevine in the World

Vitis vinifera is the species of grapevine from which most of the world’s wine is made. Cabernet Sauvignon, Chardonnay, Malbec and Nebbiolo all come from V. vinifera

There are approximately 60 species of grapevine belonging to the genus, Vitis, and when they encounter each other in the wild, they will naturally cross-pollinate. Grapes within each species will also naturally cross with each other, and this makes it challenging to measure just how many grape varietals there are in the world. 

It is estimated that there are between 4,000-5,000 V. vinifera cultivars alone, but this number is often challenged due to the many regional names attributed to one grape as well as the existence of grapes that haven’t yet been documented. 

Recent genome sequencing on grapevines found that V. vinifera was first domesticated from its wild ancestor simultaneously in two places: the Levant (modern-day Lebanon, Palestine, Israel, Syria and Jordan) and the Caucasus (modern-day Georgia, Armenia, Azerbaijan and Turkey) around the onset of agriculture (11,000 B.C.). The vines from the Levant followed the path of early human migration across eastern, central and western Europe as well as North Africa. 

The first colonizers in America brought cuttings of Vitis vinifera with them. Inspired by the abundance of grapevines growing wild along the East Coast of the U.S., they had high hopes of establishing a wine industry that would rival Spain and France. Little did they know that the native grapevines, which had long been part of Indigenous cuisine and daily life, were a different species from the one they had brought to the New World.

The Difference Between V. Vinifera and North American Species

While Vitis vinifera grapes evolved according to the preferences of the ancient civilizations that cultivated them, North American grapevines largely grew wild—their only job was to adapt. For this reason, North American grapevines are impressively resilient to their respective climates and the pests and diseases that co-evolved with them.

There are many species of grapevines native to North America. The ones most relevant to the wine industry today include:

  • Vitis labrusca
  • Vitis riparia
  • Vitis aestivalis
  • Vitis rupestris 
  • Vitis rotundifolia

There are many differences between Vitis vinifera and Native North American species: how they ripen, how they taste, what temperatures they prefer and in the case of Vitis rotundifolia, their chromosomal count. But perhaps the most profound difference lies in their susceptibility to the diseases and pests like black rot, downy mildew, powdery mildew, Pierce’s Disease and phylloxera.  

In the second half of the 19th century, American grapevines were brought back to Europe for botanical study, and with them, a local pest: phylloxera. The consequence was devastating for the global wine industry, as the soil-borne pest spread like wildfire throughout Europe and beyond, decimating entire vineyards in its path.

Eventually, a solution was found: graft V. vinifera vines onto North American rootstock. The grafted vines would retain the phylloxera-resilience that North American vines possessed, while also retaining the preferred structure and flavors of V. vinifera. Most of the grapevines planted throughout the world today are grafted, but phylloxera remains a threat, and some argue that this solution is a band aid that may not hold forever. 

Around this time, winegrowers began intentionally crossing North American species’ with V. vinifera. Today, many grape breeding programs hybridize to target desired qualities like cold-hardiness, grape vigor and phenolics. These grapes are colloquially called “hybrid grapes” in comparison to “native grapes” or “vinifera.”

Some of the Common Grapes of V. Vinifera

A rule of thumb for identifying wines made from Vitis vinifera is to track down where the grape originates—if it comes from Europe, it’s likely V. vinifera

Cabernet Sauvignon

The most widely planted grape in the world, Cabernet Sauvignon’s home is Bordeaux, France, where it originated as a crossing between Cabernet Franc and Sauvignon Blanc. Cabernet is lauded for its concentrated fruit, structure and age-ability. The grape is predominant in many of the red wines of Bordeaux, and around the world, it is either blended with regional grapes or made into single-varietal wines. 

Chardonnay

Originally from Burgundy, France, Chardonnay is a natural crossing between Pinot Noir and Gouais Blanc. The white wines of Burgundy are made with Chardonnay, and the grape is one of three used to make Champagne. Almost every winemaking region grows at least a little bit of Chardonnay, thanks to its reputation and fame throughout the 1980s and 1990s.

Sauvignon Blanc

Originally from the Loire Valley, France, Sauvignon Blanc is an aromatic white grape known for intense tropical fruit, flowers, herbs and flint-like minerality. The grape is related to Savagnin, another French grape that has parented many wine grapes. It is also grown in Bordeaux where it is blended with Semillon. While it’s grown around the world, it has become a signature grape of New Zealand, where its wines are known for their pronounced tropical fruit notes.

Pinot Noir

The Pinot family is extensive and Pinot Noir is perhaps its most famous family member. Finicky in the vineyard and highly lauded, the grape originates in Burgundy, France, where it thrives on limestone soils. The wines made from Pinot Noir are high acid, often showing red fruit, baking spices and savory aromas like truffle. Pinot Noir is planted all over France, Germany and throughout non-European wine regions like Oregon and Australia

Riesling

Native to the Rhine Valley of Germany, Riesling is an aromatic white grape known for making sweet, off-dry, dry and sparkling wines with a spectrum of fruity and floral aromas. Riesling has exceptionally high acidity levels and high sugar levels, both of which lend themselves to long aging. The grape is famously grown in France, Australia and the United States in addition to Germany. 

Sangiovese

Originating in central Italy, Sangiovese is the primary grape in the red wines of Chianti. Sangiovese is parent to many other Italian varieties like Nerello Mascalese and Frappato. The grapevines are slow ripening, and are known for making structured, age-worthy wines showing red fruit, herbal and savory aromas. 

Tempranillo

Tempranillo is Spain’s most widely planted red grape and the primary grape in the reds of Rioja. It is often blended with other native Spanish grapes like Garnacha and Carignan. Tempranillo is also grown in Australia, the west coast of the United States and in Portugal. Tempranillo grapes are known for imparting deep color, thanks to their exceptionally thick skins, as well as a range of red fruit, dark fruit and earthy aromas. 

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