Muscardin  (MUHS-kuh-dihn) - One of the permitted grapes in the Rhone Chateauneuf-du-Pape appellation wines.  It is rarely used to produce a varietal wine.
Nebbiolo  (Nay-bee-OH-loh) - An Italian grape largely associated with the Piedmont region used in making wines of Barbaresco, Barolo, Gattinara and Ghemme. These wines are distinguished by strong tannins, high acidity and distinctive scents
Negroamaro  (Neg-row-ah-MAR-oh) - A dark skinned Italian grape commonly used in blends, having medium tannins and dark berry fruit flavors.
Nero d'Avola  (Ner-oh de-AV-oh-la) - Also known as Calabrese. This Italian grape is widely planted in Sicily. Used in blending wines in the past, but now being produced as a varietal.
Perricone (Payr-ree-coh-nay) - A Sicilian grape that produces wines with aromas of spicy red fruit, herbs and earthy flavors. Smooth tannins and fresh.  
Petite Sirah  (Puh-TEET-see-rah) - This grape produces tannic wines with high acidity and flavors of blackberry, blue berry, chocolate, and black pepper.  This grape is also known outside North and South America as Durif, named for its d
Petit Vedot  (Puh-TEE-Vair-DO) - Used in Bordeaux blends, this grape is also being produced into varietal wines, having high tannin levels, and great depth of color.
Pinot Meunier  (Pee-noh Mehr-n'yay) - A dark berry grape most notably used in Champagne. Few varietals are produced from this grape. But, when solely used,  it is generally for rosé wines designed for immediate consumption. Also known as
Pinot Noir  (Pee-no-nwarh) - Originally associated with the wines of Burgundy, this grape is now seeing tremendous popularity throughout the world.  This grape produces medium bodied, low tannin wines with flavors of cheeries, raspberrie
Pinotage  (Pee-noh-TAHJ) - A signature grape of South Africa, it is a cross of Pinot Noir and Cinsaut that produces deep color with smoky and earthy flavors.
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