The various types of vines originally resulted from spontaneous crossbreeding. Then humans selected them for their good qualities and multiplied them by vegetative means. These origins may date back several thousand years, but it was not until the 16th century that precise names for the specific types of vines came into general use.
For red and rosé wines, the specific qualities of Cabernet Sauvignon, Merlot, and Cabernet Franc are blended in accordance with the variable proportions that are used. For dry white wines, the unchallenged king is clearly the Sauvignon, an ideally dry, nervous, and aromatic variety of vine. Sweet white wines are fruity and delicately aromatic. The palate may distinguish them by their sharp, nervous taste that allows the sensation of freshness to linger.

CABERNET-FRANC : Variety of vine with dark fruit. When combined with Cabernet-Sauvignot and Merlot, it yields a choice wine that keeps very well.
CABERNET-SAUVIGNON : Noble variety of vine with dark fruit; dominant in Medoc and the Graves, it yields a wine that keeps very well for a long time.
MERLOT : Variety of vine with red fruit; productive but not very suitable for ageing. When combined with Cabernet, it yields wines that keep very well.
MUSCADELLE : Variety of vine with white fruit from Bordelais; combined with Sжmillon and Sauvignon.
SÉMILLON : Noble variety of vine with white fruit, grown mainly in the Gironde; it yields, amongst other types of wine, great liquoreux (intensely sweet) wines.