In most wine districts of Europe, wine is known by the vineyard in which it is grown rather than the type of grape from which the wine is produced. Indeed, there are laws governing which grape varieties may be used to produce a given wine in many areas. If not covered by law, then this is often associated with custom. In the New World, wines are generally known by the grape varieties which are used in their production.

The European vine, Vitis vinifera, is one of the many vine species, and of these there are over 5000 varieties. Only around 200 varieties are used commercially for all purposes and less than fifty are of importance in wine production.

Originally vines were allowed to grow naturally. Since the vine is a climbing plant, the Romans often planted it next to Elm trees and this method is still used in parts of Italy and Portugal. Modern production treats the vine quite differently, trimming the canes to a specific number which bear fruit and are then cut back each year. In this way the number of grapes produced and ripened is limited and this can be assessed and is often legally enforced. Excess production often goes for distilling. These limits help improve the quality of the wine produced.

Natural selection played the main part in determining the variety of grapes originally grown in many parts of Europe, those which did best in the given soils were used for almost all production. In some areas, one variety of grape is used to produce the regional wine, e.g. Chianti, whereas the general tradition is to grow a number of varieties together or to grow them separately and blend the resulting wines.

• Cabernet Sauvignon - a small tough skinned grape used in Bordeaux though often blended with Merlot or Malbec. Medoc's have up to 80% cabernet. Ages well.
• Chardonnay - The grape of white Burgundy and of Champagne. Gives a firm, full wine which ages well.
• Chenin Blanc - Highly acid so ages well. Gives an acidic wine. Used in the Loire valley of Anjou and Touraine. Also used in Vouvray for sparkling wine.
• Gamay - At its best in the granite of Beaujolais, in the rest of Burgundy it is considered an inferior variety. When good, it is light and fruity, when not it is too strong and dry.
• Grenache - Sweet but lacking in colour. Blended in many French wines and used on its own in Tavel. Important variety in the Spanish area of Rioja, and used for dessert wine in Banyuls.
• Muscat - One of the original Greek varieties planted in France. Produces sweet wines except in Alsace.
• Pinot Noir - The red grape of Burgundy. Pressed before fermentation for white wine, it is used in great Champagnes.
• Sauvignon Blanc - The white Bordeaux grape. Used with semillon and muscadelle to make Graves and Sauternes. Used for light wines on its own in the upper Loire.
• Semillon - Subject to "noble rot" which softens the skin and concentrates to sugar and flavour to produce a creamy wine. Used in the best Sauternes.

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