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This chart has been provided by Lallemand and Red Star, makers of wine Yeast.
Both companies offer good products. The Lallemand EC-1118 seems to be a yeast that I use quite often recently. Each one has its benefits and intended uses. Talk to your local supplier and get their input when selecting your yeast. Also, if you are doing two batches of the same wine, you may want to try a yeast from each mfgr to determine which you like best in the overall finished product. As I said, both are very good products.

Lalvin Yeast Quick Reference Chart

ICV D-47 RC212 71B K1V-1116 EC-1118

Dry Whites **** * ** *** ***

Blush or R.S. Whites **** * **** ** **

Nouveau * * **** ** **

Young Reds * **** **** ** **

Aged Reds * **** ** *** ***

Champagne Base * * * ** ****

Secondary Ferment * * * * ****

Stuck Fermentations * * * **** ****

Late Harvest * * *** *** ****

Sensory Effect EVC EVC Esters Neutral Neutral

Temp. Range (°C) 10 - 30 15 - 30 15 - 30 15 - 30 7 - 35

Fermentation Speed Moderate Moderate Fast Fast Very Fast

Competitive Factor Yes Neutral Sensitive Yes Yes

Alcohol Tolerance 12 - 14% 12 - 14% 14% 18% 18%

Guide:
**** Strongest Recommendation
EVC = Enhanced Varietal Character

Selection Criteria	Red Star YEAST TYPE
Wine Types	Côte des Blancs *	Flor Sherry	French White	Montrachet	Pasteur Champagne	Pasteur Red	Premier Cuvée
Red
Blush
White
Sparkling
Sensory Effect
Fruity Esters
Aldehydes
Aroma/Esters
Full Bodied
Neutral
Other Characteristics
Vigorous Fermenter
Ferment to Dryness
Restart Stuck
Ethanol Tolerant
SO₂ Tolerant
Low Foaming
Low Urea
Low Fusel Oil

* Note - Côte des Blancs is suitable only for cuvees (not for secondary in-bottle fermentations)