Here you’ll find 29 Wines that start with A, beginning with the letter A and organized from “Aconcagua” to “Azores”. This collection highlights grape varieties, regional wine names, and styles useful for tasting, pairing, and research.
Wines that start with A are a diverse group including varietals, regional names, and styles from across the globe. Many have historic roots, for example Amarone’s long drying tradition in Veneto shapes its rich character.
Below you’ll find the table with the columns: Name, Category, Region, Grape(s), Typical pairings, and Notes.
Name: The wine’s common or regional name, so you can quickly identify and look up the exact entry.
Category: Indicates whether the entry is a grape variety, regional name, or style, helping you filter results.
Region: Shows the geographic origin or appellation so you can understand place-based characteristics and compare provenance.
Grape(s): Lists the primary grape or blend components, letting you relate flavor profile and winemaking style.
Typical pairings: Offers common food matches so you can choose dishes that complement the wine’s flavors and texture.
Notes: Short, practical tidbits—style, ageability, or tasting highlights—to help you decide interest or further research.
Wines that start with A
| Name | Category | Origin | Typical profile |
|---|---|---|---|
| Albariño | Varietal | Spain (Rías Baixas) | Dry, light-bodied, high acidity, citrus |
| Aligoté | Varietal | France (Burgundy) | Light, crisp, dry, green apple |
| Altesse | Varietal | France (Savoie) | Medium-bodied, floral, stone fruit |
| Albana | Varietal | Italy (Romagna) | Dry to sweet, medium-bodied, floral-honeyed |
| Aglianico | Varietal | Italy (Campania, Basilicata) | Full-bodied, tannic, dark fruit, earthy |
| Aglianico del Vulture | Appellation | Italy (Basilicata) | Full-bodied, tannic, ageworthy |
| Agiorgitiko | Varietal | Greece (Nemea) | Medium-bodied, red fruit, soft tannins |
| Aleatico | Varietal | Italy (Elba, Lazio) | Aromatic, sweet or fortified, red berry notes |
| Alicante Bouschet | Varietal | France/Spain/Portugal | Full-bodied, deeply colored, dark fruit |
| Amarone | Appellation | Italy (Valpolicella) | Full-bodied, dry, rich, raisin-spiced |
| Amontillado | Style | Spain (Sherry/Jerez) | Dry to medium, nutty, oxidative, medium-bodied |
| Ansonica | Varietal | Italy (Sicily, Tuscany) | Medium-bodied, saline, almond-scented |
| Anjou | Region | France (Loire Valley) | Dry to sweet, versatile; Chenin and Cabernet Franc |
| Appassimento | Style | Italy (Veneto) | Rich, concentrated, often dry, raisiny |
| Aconcagua | Region | Chile (Aconcagua Valley) | Warm-climate reds, full-bodied, ripe tannins |
| Ahr | Region | Germany (Ahr Valley) | Light to medium red, red fruit, bright acidity |
| Alto Adige | Region | Italy (Northeast, Südtirol) | Crisp whites, aromatic, elegant reds |
| Alentejo | Region | Portugal | Ripe, full-bodied reds, spicy, soft tannins |
| Azores | Region | Portugal (Açores) | Mineral, volcanic whites, medium-bodied |
| Asti | Appellation | Italy (Piedmont) | Sweet or semi-sparkling, aromatic, low alcohol |
| Auxerrois | Varietal | France/Germany (Alsace, Lorraine) | Medium-bodied, fruity, floral |
| Avesso | Varietal | Portugal (Vinho Verde) | Medium-bodied, crisp, stone fruit |
| Airén | Varietal | Varied (Spain) | Light-bodied, neutral, dry |
| Amigne | Varietal | Switzerland (Valais) | Medium-bodied, floral, honeyed (sweet styles) |
| Arbois | Appellation | France (Jura) | Oxidative whites, nutty Vin Jaune, spicy reds |
| Arneis | Varietal | Italy (Piedmont) | Light to medium-bodied, pear, almond, floral |
| Arinto | Varietal | Portugal | High acidity, citrus, mineral, medium-bodied |
| Assyrtiko | Varietal | Greece (Santorini) | High acidity, mineral, citrus, medium-bodied |
| Austria | Region | Austria | Crisp whites, Grüner Veltliner, aromatic Riesling |
Descriptions
Albariño
White grape from NW Spain (Alvarinho in Portugal). Crisp, saline wines that pair beautifully with shellfish and seafood.
Aligoté
Burgundian white grape often blended or single-varietal (Bouzeron). Fresh, acidic wines for salads, oysters, or aperitifs.
Altesse
Also called Roussette in Savoie. Elegant whites with perfume and minerality, good with light poultry and soft cheeses.
Albana
Italian native grape; Albana di Romagna DOCG produces dry and sweet styles, excellent with pastries or mature cheeses.
Aglianico
Ageworthy southern Italian red, shows black fruit, tobacco. Pairs with roasted meats and hearty stews.
Aglianico del Vulture
DOC from volcanic Vulture soils. Structured Aglianico expressing mineral depth; ideal with lamb and game.
Agiorgitiko
Greece’s principal red grape from Nemea. Versatile from fresh rosés to concentrated reds, great with grilled meats.
Aleatico
Aromatic red used for dessert and passito wines in Italy; perfumed and berry-driven, served with fruit desserts or chocolate.
Alicante Bouschet
Teinturier grape (red flesh) often used for color and structure in blends; suits grilled red meats and hearty dishes.
Amarone
Made via appassimento (dried grapes) in Valpolicella. Powerful, concentrated reds that match game, aged cheeses, and dark chocolate.
Amontillado
Sherry style aged oxidative after biological phase; savory, almond and hazelnut notes, great with tapas and cured meats.
Ansonica
Also called Inzolia. Mediterranean white with almond and saline notes; pairs well with fish and shellfish.
Anjou
Loire subregion producing fresh whites, rosés and reds; Anjou rosé and sweet Coteaux du Layon are well known.
Appassimento
Italian drying method that concentrates sugars and flavors (used for Amarone and Recioto); matches rich stews and aged cheeses.
Aconcagua
Chilean valley known for powerful Cabernet Sauvignon and Syrah; robust wines for roast beef and barbecue.
Ahr
Small German region famed for Spätburgunder (Pinot Noir). Elegant, fruity reds suited to charcuterie and mushroom dishes.
Alto Adige
Mountainous northern Italian region (Alto Adige/Südtirol) noted for Pinot Grigio, Gewürztraminer and fine Pinot Noir.
Alentejo
Large Portuguese region producing robust red blends and approachable whites; pairs well with grilled meats and stews.
Azores
Atlantic island wines (notably Verdelho) with saline minerality; excellent with seafood and Atlantic fish dishes.
Asti
Made from Moscato Bianco; Moscato d’Asti (frizzante) is lightly sparkling and sweet, ideal with fruit desserts and soft cheeses.
Auxerrois
White grape often blended with Pinot Blanc in Alsace; easy drinking, good with pork and poultry dishes.
Avesso
Portuguese white increasingly bottled on its own in Vinho Verde; textured acidity suits seafood and salads.
Airén
Once Spain’s most planted grape, often used for brandy or bulk wines; simple, everyday wines pair with casual fare.
Amigne
Swiss specialty grape producing dry and lusciously sweet wines; pairs well with fruit desserts and aged cheeses.
Arbois
Historic Jura appellation known for Savagnin, Vin Jaune and Trousseau; complex wines for Comté cheese and rich dishes.
Arneis
Piedmont white that was once nearly extinct; fresh and slightly textured, excellent with shellfish and vegetable dishes.
Arinto
Portuguese white grown widely (including Bucelas); zesty acidity makes it versatile with seafood and goat cheese.
Assyrtiko
Iconic Greek white from volcanic Santorini; bone-dry, saline character pairs superbly with grilled fish and Mediterranean cuisine.
Austria
Austrian wines are known for Grüner Veltliner and Riesling with vibrant acidity and food-friendly styles; excellent with central European cuisine.