Ciliegiolo (cheeli-oh-JOL-oh) - An Italian grape from the word for cherry. Ciliegiolo grapes both resemble and have the aroma of cherries and produce a light to medium bodied varietal.

Cinsault (San-SO) - Often used in blends of Grenache, Syrah and Mourvedre. Rarely used to produce a varietal wine.

Colorino (Co-lor-E-noh) - A Tuscan grape that in the past was used in blending with Sangioviese to give it color. Sometimes used in Chainti.

Corvina (Core-VEE-nah) - An Italian grape used in making Valpolicella wines.  Australia and Argentina have had some success growing this grape that has a high level of acidity and distinctive cherry and herbaceous flavors.

Counoise (koo-nwahz) - Used in the production of blended red wines and rosé in southern France. Its most famous application is in the Chateauneuf-du-Pape blend, but a number of varietals are produced.

Dolcetto (Dol-CHET-oh) - An Italian grape widely grown in the Piedmont region. Wines produced with this grape can be high in tannin, fruity, and low to moderate acidity and should be consumed in three to four years after production.

Dornfelder (Dawn-fell-der) - A relatively new grape that was created in 1956. Dornfelder is the second most widely planted grape in Germany. While it is often blended with Pinot Noir, it is also used to produce rose that has good acidity and a hint of sweetness.

Frappato (Frahp-paht-oh) - A Sicilian grape that produces a gentle, easy drinking wine with supple tannins and red fruit aromas of cherry and strawberry. Often blended with Nero d'avila to add freshness to the wine.

Gamay (Gah-may) - Most notable in the Beaujolais region of France, this grape produces light, fruity wines.  Used most notably in Beaujolais Nouveau.