The 6506 wines on WinemakersDirect can be searched by:
or type of wine
An advanced "keyword" Boolean search is also available.
The state in which the winery that produced a wine is located. The appellation of a wine may be located in another state.
The geographic region or AVA (American Viticultural Area) in which the grapes from which the wine is made were grown.
If a wine claims a particular appellation, 85% of the grapes must be sourced from that appellation.
Appellations may exist entirely within an another appellation (e.g. Red Mountain lies within the Yakima Valley appellation).
Appellations may cross state lines.
Wines made from grapes sourced from multiple appellations may have to be assigned to the appropriate state appellation.
Wines made from grapes sourced from multiple states may have to be assigned to the appellation America.
The type of grape from which the wine is made.
If the name of a wine includes a varietal, 75% of the grapes in the wine must be of the varietal
and the appellation must be indicated on the label.
The name of the winery or vintner that is marketing a wine.
Wine made from grapes with dark-colored skins. Examples: Cabernet Sauvignon, Merlot, Syrah, and Pinot Noir.
Also wines made from "blue" or "black" grapes. Examples: Fredonia, Valiant.
Wine made from grapes with light-colored skins. Examples: Chardonnay, Fume Blanc, Viognier, Pinot Gris.
Pink-colored wine produced by allowing the skins of red grapes to remain in contact
with the juice for a relatively short period time so a pink, rather than red, color is imparted.
A rosé wine may also be produce by blending red and white wines together.
Also known as "blush" wine.
Wines made from something "other-than-grape":
fruit, berries, flowers, vegetables, honey, etc.
Exceptionally sweet, especially flavorful wine typically thicker and richer than table wine.
Often the grapes are picked later in the season ("late harvest").
May be fortified. Includes Ports and Ice Wines.
Wines with sufficient levels of carbon dioxide to make them "bubbly" or "fizzy".
The carbon dioxide results from natural fermatation either in the bottle (method champenoise)
or in a large reinforced tank (charmat process). By law, US winemakers may not use the term "champagane".