This list includes 53 Wines that start with V that start with V, from “Vaccarèse” to “Vranac”. These entries cover grape varieties, regional wine names and styles used for tasting, food pairing, collecting and study.
Wines that start with V are a varied mix of grape varieties, regional styles and traditional names worldwide. Notable examples include Vranac, a bold Balkan red, and Vaccarèse, a traditional southern French grape.
Below you’ll find the table with Name, Category, Primary region, Grape(s), and Notes.
Name: Shows the wine or varietal name, so you can scan and jump to entries you recognize or are curious about.
Category: Indicates whether the entry is a grape, regional wine, or style, helping you filter by type at a glance.
Primary region: Lists the main country or region associated with the name, which helps with sourcing and regional study.
Grape(s): Names the grape or grapes involved, so you understand the variety’s profile and compare similar wines quickly.
Notes: Offers concise tasting cues, synonyms, or historical context to help you decide what to taste or research next.
Wines that start with V
| Name | Category | Region/Country | Typical ABV |
|---|---|---|---|
| Viognier | Varietal | Northern Rhône, France | 13–15% |
| Vermentino | Varietal | Sardinia, Italy | 12–13.5% |
| Verdicchio | Varietal | Marche, Italy | 12–13% |
| Verdejo | Varietal | Rueda, Spain | 12–13.5% |
| Viura | Varietal | Rioja, Spain | 11.5–13.5% |
| Vidal blanc | Varietal | Canada | 10–13% |
| Vranac | Varietal | Montenegro | 12–14% |
| Valdiguié | Varietal | Southwest France | 12–13.5% |
| Vignoles | Varietal | France | 10–12% |
| Verdeca | Varietal | Puglia, Italy | 11–13% |
| Vaccarèse | Varietal | Southern Rhône, France | 13–14.5% |
| Vernaccia | Varietal | Tuscany, Italy | 12–13.5% |
| Veltliner | Varietal | Austria | 11.5–13.5% |
| Vernatsch | Varietal | South Tyrol, Italy | 11–13% |
| Valpolicella | Appellation | Veneto, Italy | 11–13.5% |
| Valpolicella Ripasso | Style | Veneto, Italy | 13–15% |
| Vinho Verde | Appellation | Minho, Portugal | 9–11.5% |
| Vouvray | Appellation | Loire, France | 11–14% |
| Valtellina | Appellation | Lombardy, Italy | 12–14% |
| Valdepeñas | Appellation | Castilla–La Mancha, Spain | 11.5–13.5% |
| Valais | Appellation | Valais, Switzerland | 11–13.5% |
| Valdeorras | Appellation | Galicia, Spain | 11.5–13.5% |
| Vin de France | Appellation | France | varies |
| Vin de Pays | Appellation | France | varies |
| Vino Nobile di Montepulciano | Appellation | Tuscany, Italy | 13–14.5% |
| Vernaccia di San Gimignano | Appellation | Tuscany, Italy | 12–13.5% |
| Vinho do Porto | Appellation | Douro, Portugal | 19–20% |
| Vin Santo | Style | Tuscany, Italy | 14–16% |
| Vin Jaune | Style | Jura, France | 13–15% |
| Vin de Paille | Style | Jura, France | 14–16% |
| Vin de Constance | Brand | Constantia, South Africa | 15–16% |
| Vintage Port | Style | Douro, Portugal | 19–20% |
| Vin doux naturel | Style | Roussillon, France | 15–18% |
| Valpolicella Classico | Appellation | Veneto, Italy | 11–13.5% |
| Valle d’Aosta | Appellation | Aosta Valley, Italy | 11–13.5% |
| Valle de Uco | Appellation | Mendoza, Argentina | 13–14% |
| Viña Tondonia | Brand | Rioja, Spain | 12–13.5% |
| Viña Cobos | Brand | Mendoza, Argentina | 13–14.5% |
| Vega Sicilia | Brand | Ribera del Duero, Spain | 13–14.5% |
| Veuve Clicquot | Brand | Champagne, France | 12% |
| Vin de Pays d’Oc | Appellation | Languedoc, France | 11.5–13.5% |
| Vin de Corse | Appellation | Corsica, France | 12–13.5% |
| Vouvray Moelleux | Style | Loire, France | 12–14% |
| Volnay | Appellation | Burgundy, France | 12.5–14% |
| Vougeot | Appellation | Burgundy, France | 12.5–14% |
| Villány | Appellation | Villány, Hungary | 13–14% |
| Vin Santo del Chianti | Style | Tuscany, Italy | 14–16% |
| Vermouth | Style | Italy/France | 16–18% |
| Vespaiolo | Varietal | Veneto, Italy | 11–13% |
| Verdelho | Varietal | Madeira, Portugal | 12–13.5% |
| Vespolina | Varietal | Piedmont, Italy | 12–14% |
| Vidal Icewine | Style | Canada | 8–12% |
| Vouvray Sec | Style | Loire, France | 11–13% |
Descriptions
Viognier
Aromatic white with apricot, peach and floral notes and a plush mouthfeel. Often oily and floral; pairs with shellfish, roasted chicken or creamy sauces.
Vermentino
Crisp Mediterranean white showing citrus, green almond and saline minerality. Common on Sardinia and the Ligurian coast; great with seafood and light pasta.
Verdicchio
Fresh Italian white with green apple, lemon and a characteristic almond bitterness. Zesty and food-friendly; excellent with fried fish and mild cheeses.
Verdejo
Aromatic, zesty Spanish white with citrus, stone fruit and herbaceous notes. Often dry and lively; pairs well with grilled fish and tapas.
Viura
Spanish white (aka Macabeo) offering apple, citrus and floral hints; used in young whites and Rioja blends. Pairs with paella or light seafood.
Vidal blanc
Cold‑hardy hybrid used for crisp table wines and famous icewines; tropical fruit in fresh styles, honey in sweet ones. Match with fruit desserts or foie gras.
Vranac
Full-bodied Balkan red with dark berry, spice and firm tannins. Popular in Montenegro and North Macedonia; pairs with grilled meats and hearty stews.
Valdiguié
Light, fruity red (historically called Gamay in California) with red cherry and soft tannins. Chill lightly and enjoy with charcuterie or tomato dishes.
Vignoles
Hybrid white used in North America for off-dry and sweet wines; floral, apricot and honey aromas. Works well with spicy Asian food or fruit desserts.
Verdeca
Southern Italian white with lemon, green apple and minerality. Crisp and food-friendly; try with seafood and vegetable antipasti.
Vaccarèse
Rare Rhône red permitted in Châteauneuf‑du‑Pape blends; savory, herbal red-fruit character. Often used to deepen blends for rustic meat dishes.
Vernaccia
Crisp Italian white (notably Vernaccia di San Gimignano) with almond, citrus and mineral notes. Dry styles pair with seafood and light antipasti.
Veltliner
Shorthand for Grüner Veltliner: peppery white with citrus, stone fruit and a signature white-pepper note. Very versatile with salads, sushi and Asian cuisine.
Vernatsch
Also called Schiava: light red with strawberry, floral perfume and soft tannins. Best slightly chilled with cold cuts and simple pasta.
Valpolicella
Northern Italian red from Corvina-based blends: bright cherry, almond and lively acidity. Classic with pizza, pasta and everyday Italian fare.
Valpolicella Ripasso
Ripasso Valpolicella re-fermented on Amarone lees for extra body and spice; ripe cherry, dried fruit and fuller tannins. Excellent with braised meats and aged cheeses.
Vinho Verde
Light, often slightly effervescent Portuguese wine with citrus and green-apple freshness. Very food-friendly—ideal with shellfish and light salads.
Vouvray
Chenin Blanc-based wines ranging dry to lusciously sweet; apple, honey and mineral notes. Dry styles pair with goat cheese; sweet versions with dessert.
Valtellina
Alpine DOCG producing Nebbiolo (Chiavennasca) wines: red cherry, floral lift and tense acidity. Great with risotto, cured meats and polenta.
Valdepeñas
Traditional Spanish DO known for Tempranillo-based reds and robust styles; ripe red fruit and spice. Pair with roasted lamb and hearty tapas.
Valais
Swiss alpine region producing diverse whites and reds, often crisp with floral fruit; noted for Petite Arvine and Fendant. Try with raclette.
Valdeorras
Galician DO famed for Godello and Mencía: mineral whites and floral, bright reds. Pairs with shellfish, grilled fish and Galician cuisine.
Vin de France
National label replacing Vin de Table; flexible origin wines that can be varietal-labeled and approachable. ABV and style vary—check the bottle for pairing cues.
Vin de Pays
Former regional French “country” wines (now IGP): approachable, varietal-labeled everyday wines. Styles and ABV vary widely; versatile with casual meals.
Vino Nobile di Montepulciano
Sangiovese-based DOCG with cherry, leather and savory notes plus structured tannins. Classic with hearty Tuscan dishes and roasted meats.
Vernaccia di San Gimignano
DOCG wine from Vernaccia grape: crisp with citrus, almond and mineral finish. Pairs nicely with seafood and antipasti.
Vinho do Porto
Official name for Port region’s fortified wines; styles range from Ruby to Tawny to Vintage. Rich, sweet and great with blue cheese or desserts.
Vin Santo
Traditional straw- or raisin-aged dessert wine with dried-fruit, honey and nutty oxidative notes. Classic pairing with cantucci biscuits and desserts.
Vin Jaune
Oxidative “yellow wine” aged under a veil of yeast; nutty, curry and dried-fruit character. Superb with Comté cheese and earthy dishes.
Vin de Paille
Straw wine made from dried grapes for concentrated sweetness: apricot, honey and caramel notes. Lovely with fruit desserts or foie gras.
Vin de Constance
Historic Muscat-based sweet wine from Constantia: honey, apricot and spice. Iconic dessert wine—serve with fruit tarts or mature cheeses.
Vintage Port
Top-tier declared vintage fortified Port: concentrated black fruit, firm tannins and huge aging potential. Classic with blue cheese and chocolate desserts.
Vin doux naturel
Fortified sweet French wines typically from Muscat or Grenache: floral, raisin and honeyed flavors. Enjoy with fruit desserts or foie gras.
Valpolicella Classico
Wines from Valpolicella’s historic heartland: bright cherry, herbal notes and lively acidity. Good everyday pairing with Italian cuisine.
Valle d’Aosta
Mountain wines from Italy’s small alpine region producing crisp whites and delicate reds with alpine herb and red-fruit notes. Pair with polenta and mountain cheeses.
Valle de Uco
High‑elevation Mendoza sub-region known for structured Malbec and elegant whites; dark fruit, spice and bright acidity. Excellent with grilled beef.
Viña Tondonia
Historic López de Heredia estate producing ageworthy Rioja with oxidative complexity, tobacco and dried fruit. Try with roasted lamb and aged cheeses.
Viña Cobos
Modern Argentine label famed for Malbecs: ripe blackberry, cocoa and vanilla from oak aging. Superb with steak and bold grilled dishes.
Vega Sicilia
Spain’s most prestigious winery producing complex Tempranillo-based reds with dark fruit, cigar-box and long aging potential. Match with game and rich stews.
Veuve Clicquot
Iconic Champagne house known for consistent Brut NV: brioche, apple and citrus with fine bubbles. Classic pairing with oysters or celebrations.
Vin de Pays d’Oc
Regional IGP from Languedoc producing approachable, good-value varietal wines—versatile with many food styles.
Vin de Corse
Island wines with Mediterranean character: aromatic whites and robust reds often showing garrigue and spice. Pair with grilled fish and charcuterie.
Vouvray Moelleux
Sweet Vouvray from Chenin Blanc with honeyed apple and tropical notes balanced by acidity. Lovely with fruit tarts, foie gras or blue cheese.
Volnay
Elegant Côte de Beaune village producing refined Pinot Noir: red cherry, floral perfume and silky tannins. Ideal with roast chicken and soft cheeses.
Vougeot
Historic appellation including Clos de Vougeot; Pinot Noir wines with dark red fruit, earth and structure. Pair with mushroom dishes and red meats.
Villány
Southern Hungarian region known for full-bodied reds (Cabernet Franc, Merlot, local varieties); ripe black fruit and spice. Excellent with grilled meats.
Vin Santo del Chianti
Chianti-area expression of Vin Santo: dried-fruit sweetness, nuts and oxidative spice. Traditionally enjoyed with cantucci and desserts.
Vermouth
Aromatized fortified wine flavored with botanicals; used as an aperitif and cocktail base. Dry Vermouth suits seafood; sweet Vermouth suits desserts and cocktails.
Vespaiolo
Local Veneto white used for dry wines and the sweet Torcolato; citrus, almond and floral character. Sweet Torcolato shines with aged cheese and pastries.
Verdelho
Important Madeira grape producing medium-dry to sweet fortified wines with stone fruit and smoky notes; also made as table wine in warmer regions.
Vespolina
Northern Italian red used in Nebbiolo blends: peppery cherry, herb and floral lift. Pairs well with game, cured meats and aged cheeses.
Vidal Icewine
Sweet dessert wine made from frozen Vidal grapes; intensely fruity with apricot, honey and tropical notes. Serve chilled with fruit desserts or blue cheese.
Vouvray Sec
Dry Vouvray from Chenin Blanc with crisp acidity, green apple and mineral notes. Great with goat cheese, oysters and lighter fish dishes.