Parellada (pah-reh-Yah-dah) - One of Catalonia's widely planted varieties. Blended with other grapes in the production of Cava.

Pinot Blanc (PEE-no-Blonk) - Used in the production of sweet dessert wines, sparkling wines and still wines, this grape produces medium to full-bodied wines with moderate acidity. This grape is permitted in Champagne, but plays a minor role compared to Pinot Noir, Chardonnay and Pinot Meunier.

Pinot Gris/Pinot Grigio (Pee-noh-GREE/Pee-noh-GREE-gee-oh) - Pinot Gris is naturally low in acidity and high in sugar and produce wines that are full-bodied, fruity and can have an oily texture.  In Italy, Pinot Grigio is lighter and dry, while Pinot Gris in the rest of the world is often sweeter or richer.

Prosecco (Pro-SAHY-coh) - Prosecco grapes are today known as Glera grapes. The Italian white sparkling wine may also be made from Bianchetta Trevigiana grapes.  Glera has high acidity, neutral flavors. Prosecco is generally light-bodied and lower in alcohol.

Rabo de Ovelha (Rah-bow deh OH-vel-ah) - A light skinned grape from Portugal that is the major ingredient in white port. This grape may be the same as Rabigato.

Riesling (REEZ-ling) - Originating in the Rhone region of Germany. It is used in producing a range of wines from sweet to dry, including sparkling wines.  The Riesling grape is high in acidity and has strong aromas that tend to be flowery and perfumed.

Robola (ro-BO-la) - This grape from the Ionian Islands of Greece, makes rich and robust wines.

Roditis (ro-DEE-tees) - A Greek grape that produces crisp wines with herbal and citrus flavors.

Roussanne (Rhue-SAHN) - Originally grown in the northern Rhone Valley, this grape is traditionally blended with Marsanne in the Northern Rhone region. These blends are best known in Hermitage, Crozes-Hermitage and Saint-Joseph. This blend is also used in the sparkling wines of Saint-Peray.  Aromas of flowery herbal tea and flavors of honey and pear make this a full-bodied wine with higher acidity.

Sauvignon Blanc (So-vin-YAWN-Blonk) - Originating from the Bordeaux region of France, this grape produces a crisp and refreshing white wine that can be semi-sweet to dry with fresh fruit flavors of apples, grapefruit and tropical fruits and tends to be high in acidity.  In the 1960s, Robert Mondavi renamed his Sauvignon Blanc to Fumé Blanc for marketing purposes, basing the name on the Pouilly Fumé region of France.