Seven Grapes You've Never Ordered But Absolutely Should

Seven Grapes You've Never Ordered But Absolutely Should

Most of us arrive at a wine bar with a short list of reliable names already in mind. Chardonnay. Pinot Grigio. Cabernet Sauvignon. These are dependable choices, and there is nothing wrong with ordering them. But a great wine bar menu is full of bottles that exist precisely to take you somewhere new — grapes with personalities so distinct, so compelling, that a single glass can permanently expand the way you think about wine.

The varieties below appear regularly on thoughtful wine bar menus across the country, including our own at Annabel's. They are not obscure for the sake of obscurity. They are simply waiting for the right guest to say yes.

1. Grüner Veltliner

Where it's from: Austria

If Sauvignon Blanc and white pepper had a sophisticated, well-traveled child, it might be Grüner Veltliner. This is Austria's flagship white grape, and it produces wines of remarkable precision and energy. The flavor profile is crisp and herbaceous, with notes of citrus zest, green apple, and — its defining signature — a distinct white pepper spice that lingers pleasantly on the finish.

Grüner is extraordinarily food-friendly. Its high acidity and savory character make it one of the few wines that pairs elegantly with asparagus, artichokes, and other notoriously wine-hostile vegetables. It also works beautifully alongside light fish dishes, sushi, and fresh herb-driven salads.

Order it if you like: Sauvignon Blanc or Pinot Grigio, but want something with more personality.

2. Vermentino

Where it's from: Sardinia and coastal Italy, also the south of France

Vermentino is a wine that tastes like a summer afternoon near the ocean — and that is not a cliché. It carries genuine notes of citrus, white peach, and saline minerality that give it an almost coastal quality. The texture is round without being heavy, and there is often a slight bitter almond note on the finish that keeps things interesting.

This grape thrives in warm, sun-drenched Mediterranean climates, and those conditions translate directly into the wine's character: generous, bright, and effortlessly approachable. It pairs wonderfully with grilled seafood, light pasta dishes, and anything with a squeeze of lemon.

Order it if you like: Pinot Grigio but wish it had more depth and a sense of place.

3. Xinomavro

Where it's from: Northern Greece

Xinomavro (pronounced zhee-NO-mah-vro) is Greece's most serious red grape, and it deserves to be spoken about in the same breath as Barolo and Burgundy. The name translates roughly to "acid black" in Greek, which tells you something about its character: this is a wine of high acidity, firm tannins, and striking complexity.

In terms of flavor, think dried tomatoes, black olive, red cherry, and dried herbs — flavors that are savory and layered rather than immediately fruit-forward. Young Xinomavro can be a little austere, but with some age, it develops into something genuinely profound. It is an exceptional companion to lamb, roasted eggplant, and robust tomato-based dishes.

Order it if you like: Barolo or Nebbiolo, and you want to explore a less-expensive but equally rewarding alternative.

4. Albariño

Where it's from: Galicia, Spain (also produced in Portugal as Alvarinho)

Albariño has been gaining ground in the American market over the past decade, but it still flies under the radar for many casual wine drinkers. That is a genuine missed opportunity. This is one of the most refreshing, palate-cleansing whites in the world — zesty with lemon and grapefruit, fragrant with white flowers and stone fruit, and finished with a bracing, mouth-watering acidity.

Grown along the rainy Atlantic coast of northwestern Spain, Albariño developed naturally as a companion to the region's extraordinary seafood. It is practically engineered to pair with oysters, clams, grilled shrimp, and ceviche. If you are ordering a seafood-forward small plate at the bar, consider reaching for an Albariño before anything else.

Order it if you like: Sauvignon Blanc or dry Riesling, and you want something bright and coastal in character.

5. Trousseau

Where it's from: The Jura region of eastern France

Trousseau is a wine bar darling — beloved by sommeliers and wine-curious guests alike for its delicate beauty and refreshing unpredictability. It is a light-bodied red with a translucent, almost garnet-pink color, and it delivers flavors of wild strawberry, dried rose petal, and a faint earthiness that gives it a very particular kind of charm.

Because of its low tannins and bright acidity, Trousseau is best served slightly chilled — a quality that makes it an ideal transition wine between white and red, or a perfect warm-weather red for those who find most reds too heavy. It pairs beautifully with charcuterie, mushroom dishes, and lighter poultry preparations.

Order it if you like: Pinot Noir, but want something lighter, wilder, and a little more unexpected.

6. Assyrtiko

Where it's from: Santorini, Greece

Assyrtiko is arguably the most distinctive white wine in the Mediterranean. Grown on the volcanic soils of Santorini — soils that have never been touched by phylloxera, meaning some of these vines are centuries old — it produces wines of extraordinary mineral intensity and almost electric acidity.

The flavor profile is lean and precise: lemon, lime, green apple, and a pronounced smoky, volcanic minerality that is unlike anything produced elsewhere in the world. It is a wine that rewards attention. Pair it with grilled octopus, raw oysters, or any dish where lemon would feel at home. At Annabel's, we consider it one of the most compelling whites on our list.

Order it if you like: Chablis or white Burgundy, and you want to experience a different expression of that same mineral intensity.

7. Mencia

Where it's from: Bierzo and Ribeira Sacra, Spain

Mencia (men-THEE-ah) is a red grape from the rugged, mountainous regions of northwestern Spain, and it produces wines that feel genuinely alive. It sits somewhere between Pinot Noir and Syrah in body — lighter than you might expect from a Spanish red, with a vivid, aromatic quality and flavors of dark cherry, violet, graphite, and fresh herbs.

The wines from steep-terraced Ribeira Sacra, where vines cling dramatically to the banks of the Sil River, are particularly compelling. They have a sense of place that is immediately apparent in the glass. Mencia pairs well with grilled meats, lentil dishes, roasted peppers, and Spanish-style tapas boards.

Order it if you like: Pinot Noir or Syrah, and you want something with the elegance of one and the spice of the other.

The Case for Branching Out

The beauty of a well-curated wine bar menu is that it is, at its core, an invitation. Every unfamiliar name is a door. The wines above were not selected because they are rare or fashionable — they were selected because they are genuinely excellent, and because they represent the kind of discovery that makes a night out feel like more than just a drink.

Next time you find yourself at Annabel's, we encourage you to resist the familiar pull of the usual suspects. Point to something you cannot pronounce. Ask what it tastes like. Let us pour you a glass. That moment of curiosity is exactly where the best evenings begin.