You know the feeling. You want a bottle that is a bit more interesting than the usual Sauvignon Blanc, Malbec or Pinot Grigio, but you do not want to spend the evening decoding a label that feels like an exam paper. A good guide to lesser known grapes should make that choice simpler, not more intimidating - and that is exactly where a specialist merchant earns its keep.
The point of drinking beyond the big-name varieties is not novelty for novelty’s sake. It is that lesser known grapes often offer better value, more regional character and a pleasant break from the same handful of styles that dominate supermarket shelves. Some are ideal if you already know what you like and want to branch out by a step or two. Others are worth trying because they do something familiar, just with a bit more personality.
Why a guide to lesser known grapes is worth your time
There is a practical reason these varieties deserve attention. Many famous grapes carry a price premium because demand is huge and recognition is instant. Lesser known grapes, by contrast, can slip under the radar. That often means you get authenticity and quality without paying purely for name recognition.
They can also be a better route into understanding wine. If you only ever drink by broad category - crisp white, full-bodied red, pale rosé - you miss the small differences that make wine enjoyable. Grapes such as Albariño, Assyrtiko, Mencía or Fiano each bring a distinct texture, aromatic profile and sense of place. Once you start noticing those differences, buying wine becomes far more rewarding.
That said, lesser known does not always mean better. Some bottles are obscure because they are niche, regional or simply harder to grow at scale. Others can be a little idiosyncratic if your palate is used to very straightforward styles. The trick is to begin with grapes that connect naturally to wines you already enjoy.
Start with what you already like
The easiest way into lesser known grapes is to treat them as a sideways move rather than a leap into the unknown. If you love Sauvignon Blanc for its zip and freshness, look towards Albariño or Assyrtiko. If Chardonnay is your usual choice, Fiano or Viognier may offer the texture you enjoy with a different aromatic profile. If you are a fan of Pinot Noir, try Mencía or Frappato. If Syrah or Shiraz is your comfort zone, Blaufränkisch can be a very smart next bottle.
This matters because grape names alone do not tell you enough. Winemaking, climate and region all shape the result. A crisp Vermentino from the coast will not taste quite the same as a richer example from a warmer inland site. An unoaked Fiano will feel different from one given time in barrel. Knowing your own preferences gives you a more reliable route in than chasing whatever sounds most unusual.
White grapes worth knowing
Albariño
If your default white is bright, citrusy and refreshing, Albariño is one of the easiest upgrades. Best known from north-west Spain, it tends to offer lemon, peach, a touch of salinity and lively acidity. It has enough body to feel satisfying, but it keeps that mouth-watering freshness that makes you reach for another glass.
This is a brilliant option for seafood, but it is not limited to fish suppers and shellfish. It also works well as an aperitif and with lighter summer cooking. If you like the energy of Sauvignon Blanc but want something less overtly grassy, start here.
Assyrtiko
Assyrtiko has become a favourite among people who like mineral, structured whites. Originally associated with Greece, especially Santorini, it can be strikingly taut, with citrus, stone fruit and a salty, stony edge. The appeal is its tension. It is crisp, but not thin.
For Chardonnay drinkers who like Chablis or other cooler, leaner styles, Assyrtiko can be a real eye-opener. It has seriousness without heaviness. The trade-off is that it can feel quite brisk if you prefer fruit-forward wines.
Fiano
Fiano is one of those grapes that quietly wins people over. It usually brings more texture than the very crisp whites above, with notes of pear, citrus, nuts and sometimes a gentle honeyed character. Southern Italy is its spiritual home, and good examples manage to feel both generous and fresh.
If Pinot Grigio often leaves you wanting a little more flavour, Fiano is a sensible step up. It is excellent with roast chicken, creamy pasta and dishes where you want a white with presence but not too much oak.
Grüner Veltliner
For anyone who likes dry, food-friendly whites, Grüner Veltliner deserves more attention. Austria’s flagship grape often shows orchard fruit, citrus and a peppery note that gives it real charm. At its lighter end it is crisp and energetic; at its more serious end it can be layered and age-worthy.
What makes Grüner so useful is versatility. It is at home with salads, pork, Asian-inspired dishes and vegetables that can be awkward with wine. It is not always as instantly obvious as Sauvignon Blanc, but that is part of the attraction.
Red grapes worth seeking out
Mencía
Mencía is a lovely route in for Pinot Noir drinkers who want something a touch darker and wilder. Often grown in north-west Spain, it can show red cherry, violet, herbs and fresh acidity, sometimes with a subtle earthy note. It tends to be medium-bodied rather than heavy, which makes it very easy to enjoy at the table.
The best bottles have lift and finesse rather than brute force. If your experience of Spanish red begins and ends with Rioja, Mencía is a very good reminder that Spain has plenty more to offer.
Blaufränkisch
Blaufränkisch is one of those grapes merchants love recommending because it bridges a gap so well. It has the pepper and savoury character that Syrah fans often like, but it also keeps a juicy, bright-fruited core. Think dark cherry, blackberry, spice and a fresh line of acidity.
It can vary quite a bit by region and producer. Some styles are light on their feet, others more structured. If you enjoy reds with freshness and spice rather than jammy weight, it is well worth a try.
Frappato
Frappato is for people who think red wine should be lively rather than ponderous. Usually pale to medium in colour, it often delivers strawberry, cranberry, herbs and floral notes. Serve it slightly cool and it becomes an excellent bottle for warmer evenings, charcuterie or tomato-based dishes.
This is not the grape for those wanting a big, oaky red by the fire. But if you enjoy Beaujolais, lighter Pinot Noir or juicy chilled reds, Frappato can be a joy.
Xinomavro
Xinomavro is a more adventurous suggestion, but a rewarding one. This Greek red can combine bright acidity, red fruit, savoury complexity and firm tannin. It is sometimes compared loosely to Nebbiolo, which gives you a sense of its structure and seriousness.
Because of that tannin, it is often better with food than on its own. Lamb, mushrooms and slow-cooked dishes are good places to start. If you enjoy reds with savoury depth and a bit of grip, Xinomavro has plenty to offer.
How to choose with confidence
When you are browsing unfamiliar grapes, avoid treating every bottle as a blind gamble. Ask yourself a few useful questions. Do you want crisp or textured? Light or full-bodied? Fruit-led or savoury? A weekday bottle or something for the table? Those answers matter more than whether the grape is famous.
Price can help, too, but not always in the obvious way. With lesser known grapes, the sweet spot is often in the middle. Very cheap examples may flatten out what makes the variety interesting, while top-end bottles can be brilliant but unnecessary if you are just getting acquainted.
Region is another clue. Coastal whites often lean fresher and more saline. Warmer inland sites can give more ripeness and body. For reds, cooler regions tend to preserve acidity and freshness, while warmer ones may bring richer fruit and softer structure. You do not need to memorise a map, but a little context goes a long way.
A few easy food matches
One of the fastest ways to appreciate unfamiliar grapes is to put them with food. Albariño sings with fish and salty snacks. Fiano is superb with roast chicken and creamy sauces. Grüner Veltliner is exceptionally good with tricky green vegetables and lightly spiced dishes.
On the red side, Mencía is excellent with charcuterie, grilled chicken and tapas-style plates. Blaufränkisch suits sausages, roast pork and earthy autumn cooking. Frappato comes alive with pizza, antipasti and tomato-led dishes. Xinomavro is happier with richer food that can soften its tannins.
At Givino, this is often how we steer people towards something new - not by asking them to learn a textbook, but by helping them find the right bottle for dinner.
The pleasure of lesser known grapes is not that they are obscure. It is that they can feel personal. You find a bottle that suits your taste, your table and your budget, and suddenly the world of wine feels a lot bigger in the best possible way.
