There's a moment we all hit in our wine lives where Sauvignon Blanc, Malbec and Pinot Grigio, stop feeling like discoveries and start feeling a bit ubiquitous. But don’t despair - as delicious as the big name varietals are, adventuring into the world of lesser known wines is where the fun begins! There’s a whole world of bottles that taste thrillingly different, come with compelling stories, and are definitely secrets worth sharing. You might well find you have a completely new favourite...
Here are seven intriguing grape varieties that fly well under the radar here in the UK but absolutely deserve a place in your glass. These aren't obscure because they're difficult or strange, it’s just down to historical accidents of fate. As such, they are closely associated with their places of origin, and it’s this specificity that’s precisely what makes them worth seeking out.
Listán Negra: Volcanic Resilience in Liquid Form
Region: Canary Islands, Spain
Style: Light to medium-bodied red
Key characteristics: Smoky minerality, peppery notes, fresh acidity
Listán Negra is inseparable from the Canary Islands’ identity. Introduced by the Spanish centuries ago, it has adapted to one of the most extreme vineyard landscapes in the world: black volcanic ash, piercing wind, and scarce water. Vines are often trained low to the ground or planted in hand-dug craters called 'oyos' to protect them from the elements, a UNESCO-recognised agricultural practice that speaks to centuries of viticultural ingenuity. For generations, Listán Negra was the everyday wine of the islanders: drunk locally, rarely exported, and largely unknown to the outside world. A wine for community, rather than award competitions. These are wines shaped by ash, wind, and ocean air, and they taste unmistakably of their volcanic terroir.
Typically light to medium-bodied, Listán Negra is known for its minerality and light red fruit. Our Atlante Vidueño is a great example: its unusually mineral nose can be perplexing at first - a whiff of iron oxide which gives way after a few seconds of air to a gorgeous graphite smokiness. On the palate, its smoky, peppery notes are balanced by bright red fruit (think cranberries and pomegranate) with fresh acidity and a distinctive saline quality.
Wines made from the Listán Negra grape aren't about power or polish; they're about nuance, texture, and a sense of place. There's often a slight herbal character, perhaps rosemary or thyme, and a mineral edge that lingers on the finish. If you appreciate wines that feel alive and genuinely express their origins, this is one to seek out. Listán Negra pairs excellently with the grilled fish, octopus, and the papas arrugadas (wrinkled potatoes) of Canarian cuisine.
Zibibbo: Ancient Perfume, Island Soul
Region: Pantelleria, Sicily
Style: Aromatic white (both dry and sweet styles)
Key characteristics: Intense floral aromatics, citrus oils, textural depth
Zibibbo is the Sicilian name for Muscat of Alexandria, one of the oldest known grape varieties, likely introduced to Sicily by the Phoenicians over two millennia ago. It's most famously associated with the tiny neighbouring island of Pantelleria, which is windswept, volcanic, and closer to Tunisia than to mainland Italy. Here, vines are grown low to the ground in shallow hollows called conche to protect them from the relentless wind, a unique viticultural technique so integral to the island's identity that it's recognised by UNESCO.
Zibibbo has long been celebrated for its use in sweet wines, most notably Moscato di Pantelleria and the honeyed, unctuous Moscato Passito di Pantelleria, made from partially dried grapes. However, if sweet wines aren't your preference, don't be put off. Many modern producers are crafting dry Zibibbo by harvesting early, before the grapes become excessively sugary. Bottles like Carusini & Minini ‘Bibbo’ Zibibbo reveal a completely different side of the grape: orange blossom and jasmine aromatics balanced by citrus oil, dried herbs, and a subtle grip that speaks as much of volcanic soil and Mediterranean sun as it does of the grape's inherent perfume.
These dry styles are expressive without being overpowering, sunny without being simple, and far more complex than the grape's reputation suggests. There's often a subtle salinity, a waxy texture, and a persistence that makes you want to return to the glass. Pair with North African-inspired dishes, grilled prawns, or simply enjoy it on its own whilst planning your next holiday to the Mediterranean.
Poulsard: Jura's Ghostly Red
Region: Jura, France
Style: Light-bodied red, often served slightly chilled
Key characteristics: Translucent pale ruby colour, delicate structure
Poulsard is native to the Jura region, a cool, angular strip of eastern France wedged between Burgundy and Switzerland. The region's limestone and marl soils, combined with a moderate climate, don't encourage boldness and power, but delicate finesse. Poulsard produces wines that are pale, fragrant and quietly complex. Historically, Poulsard was a local drink, made by vignerons for their friends and family around the dinner table rather than international markets. Its thin skins and sensitivity made it unsuitable for industrial winemaking. Instead, every time you pour a glass of Poulsard you’re partaking of a little bit of culture from this remote and rural region.
The wine looks almost ethereal when you first pour it - our Domaine des Carlines Poulsard, for example, could almost pass on first glance as a dark rosé! It's light, translucent, and barely red at all, but don’t let this fool you into thinking it’s simple or insipid. What you get is delicacy rather than punchiness: wild strawberries, redcurrant, gentle spice, and a savoury edge that makes it incredibly drinkable. There's often a subtle earthiness, hints of mushroom or forest floor, and a refreshing acidity that keeps you coming back to the glass for one more sip… and then another... It's the sort of wine that disappears faster than expected and leaves everyone asking what it was they just enjoyed so much. Today, Poulsard has become a cult favourite, especially among drinkers who value subtlety over boldness. It offers a great alternative to Pinot Noir if you’re looking for a light red that’s a little bit different, and pairs wonderfully with duck, tartiflette, charcuterie… any foods from its Alpine homelands. It also works really well as an aperitif when served slightly chilled.
Criolla Grande: Argentina's Forgotten Foundation
Region: Argentina (primarily Mendoza and San Juan)
Style: Light-bodied red, rosé, and white
Key characteristics: Delicate red fruit, soft tannins, herbal notes, refreshing acidity
Criolla Grande is one of Argentina's oldest grape varieties, emerging from natural crossings between European vines introduced by Spanish missionaries in the 16th century. These vines were introduced primarily to produce communion wine for Sunday Mass, but it quickly became the everyday drinking wine of rural Argentina, consumed by the jug in homes and taverns, never destined for export or prestige. The varietal was therefore valued and propagated for its resilience and productivity rather than quality: it thrives on Argentina's varied terroirs, from the arid Andes foothills to the hot eastern plains, showing remarkable ability to survive whatever the weather.
Its lightly-coloured skin (almost pink) means it can be made into white, rosé, or light red wine, depending on the amount of skin contact the winemaker allows. Traditionally, Criolla Grande was mainly made into white wine through immediate pressing. And for most of the 20th century, this versatile grape was relegated to bulk wine production, dismissed as too simple for serious wine drinkers…
But that's changing. A new generation of Argentine winemakers, such as Criolla Argentina, is rediscovering the variety. When vinified thoughtfully, their red wine bursts with notes of ripe cherry, wild strawberry, and subtle herbaceousness, with soft tannins and refreshing acidity. Now a deserved customer favourite, we love to pair this bottle with grilled meats, empanadas, and hearty Argentine home cooking. The rosés work wonderfully with fresh salads or served chilled as an aperitif.
Cayetana Blanca: Southern Spain's Quiet Workhorse Steps Forward
Region: Extremadura and Andalucía, Spain
Style: Crisp, restrained white
Key characteristics: Citrus peel, herbal notes, subtle salinity
Cayetana Blanca has long been one of the most widely planted grapes in parts of Extremadura and Andalucía, a workhorse grape variety valued for its ability to cope with heat and drought. It was historically grown for volume rather than flavour, destined for commercially-produced bulk wine or distillation into brandy, which explains why Cayetana has been overlooked for so long. Only recently have producers begun working with lower yields and gentler vinicultural methods, getting the best from this grape. Despite the sun-baked climate of southern Spain, our personal favourite Cayetana Wines Blanco is surprisingly fresh: citrus peel, wild herbs, soft bitterness reminiscent of chamomile, and a clean, salty finish suggestive of the Atlantic influence. There's often a subtle almond-skin texture and a lean, mineral backbone that makes these wines remarkably food-friendly.
In a region better known for fortified wines and spirits, Cayetana Blanca is quietly becoming a symbol of renewal and innovation, and its revival is proof that tradition can evolve without erasing invaluable cultural heritage. Plus, it pairs wonderfully with local foods, such as simply dressed seafood, jamón ibérico, and the region's famous gazpacho.
Hondarrabi Zuri & Hondarrabi Beltza: Basque Twins from the Atlantic Edge
Region: Basque Country, Spain (primarily Getaria and Bizkaia)
Style: Light-bodied, slightly sparkling white (Zuri) and rosé (Beltza)
Key characteristics: High acidity, subtle spritz, green apple and citrus (Zuri), red berries and saline minerality (Beltza)
Hondarrabi Zuri and Hondarrabi Beltza are indigenous Basque grapes which for centuries have been the backbone of Txakoli, the region's distinctive lightly sparkling wine. Hondarrabi Zuri was always the dominant grape, whilst Hondarrabi Beltza played a supporting role, often blended in small quantities. In the seaside towns and fishing villages, these are considered everyday wines, poured freely in pintxos bars and valued for their ability to cut through the richness of Basque cuisine. Traditionally, Txakoli is poured from a height - sometimes a metre or more - in a theatrical gesture called escanciar that aerates the wine and adds to the drinking experience!
Atlantic air, combined with granite soils and a cool, damp climate, produces grapes with naturally high acidity and relatively low sugar. This maritime terroir creates wines that are utterly refreshing, with a distinctive saline quality. Interestingly, the vines are often trained high on pergolas or trellises (a technique called parral) to protect the grapes from excessive moisture in this notoriously wet climate, creating distinctive horizontal canopies that define the Basque vineyard landscape.
Pour a bottle of Akarregi Txiki Txakoli Blanco for a breeze of crisp green apple, lemon zest, and subtle floral notes, rounded off with a delicate effervescence. This family producer prides itself in well-craft tradition, for an especially authentic taste. Plus, Txakoli comes in at 11% abv, making it even easier to polish off the bottle. We recommend pairing this refreshingly mineral wine with grilled sardines, crab, bacalao, and fresh oysters.
If you fancy a little twist, why not try Akarregi Txiki Txakoli Rosado? This rosé style shares that spritz and piercing acidity, while bringing wild strawberry, redcurrant, and pink grapefruit. There’s a more pronounced mineral edge and the same whisper of salinity, balanced within a delicate structure. We think this works wonderfully with tuna belly, jamón, and pimientos de Padrón. Both capture the Basque coast in a glass.
Why These Grapes Matter
These varieties survived because they belonged to their local communities. Unlike many wines, they weren't designed to be exported, produced on an industrial scale, or to please everyone. And that's exactly why they feel so alive - because they offer a genuine sense of place and purpose. Drinking wines like these reconnects the bottle to place, history, and the quiet decisions made by generations of growers who understood their land intimately. It's about experiencing flavours that couldn't exist anywhere else, made by people who've chosen authenticity over mass appeal. So when you buy wine, buy differently. Pour something that tells a story. These special grapes remind us that the most rewarding discoveries often come from stepping off the well-trodden path—one glass at a time.
