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This article is written by PAUL GREGUTT
With hundreds of winemaking white grape varieties, you can learn as much about white wine as there are white wine grapes grown in every corner of the globe. That being said, you may come across a small percentage of these grapes. In this white wine basics section, we introduce the flavor characteristics and appellations of the most common white wine grapes. You can certainly choose to discover more outside of this short list, but the following can take you through the main white wines quickly and easily:
<h1 class="pgc-h-arrow-right" data-track="4" > Chardonnay</h1>
<h1 class="pgc-h-arrow-right" data-track="5" > flavors: green apple, citrus, pineapple, papaya</h1>
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Chardonnay is widely used and popular, growing all over the world. It peaked in its mineral content in Burgundy, matured to tropical abundance in California and Australia, and was ideal for new oaks. It extracts butter aromas from malolactic fermentation and gives off the smell of baking or vanilla as it ages in new barrels. For its part, young Chardonnay is most likely to recall fresh green apples in smell and taste. Depending on the winemaker, it can be made into crisp and rocky, butter and toast, or fresh with green apple and citrus flavors.
<h1 class="pgc-h-arrow-right" data-track="7" > Bai Shi Nan</h1>
<h1 class="pgc-h-arrow-right" data-track="8" > taste: ripe apple, lemon drops, pear, honeydew</h1>
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Bai Shi Nan is a common white grape in the Loire Valley of France. It is versatile and can produce dry, semi-dry, sparkling and dessert wines. Also known as Steen in South Africa, wines made from Bai Shi Nan usually have floral, apple and pear flavors, as well as strong acidity.
<h1 class="pgc-h-arrow-right" data-track="10" > Qiongyao pulp</h1>
<h1 class="pgc-h-arrow-right" data-track="11" > tastes: lychee, grapefruit, flowers, talc</h1>
This grape reaches its peak in Alsace, where it produces floral, aromatic and spicy wines, ranging from dry to decadent sweetness. In regions with cool climates, such as Oregon and northern Italy (where it is referred to simply as Traminer), Joan Yao Pulp makes a refreshing grapefruit-flavored white wine with little oak flavor, which often pairs well with Asian dishes and spicy foods.
<h1 class="pgc-h-arrow-right" data-track="14" > Green Vittlina</h1>
<h1 class="pgc-h-arrow-right" data-track="15" > tastes: apple, peach, citrus, and mineral elements</h1>
Grüner Veltliner, which accounts for more than a third of all cultivation areas in Austria, is by far the most popular variety. The Czech Republic, Slovakia and even the United States have small amounts of Grüner Veltliner grown, but are most expressive when grown and brewed in their native Austria. The wide range of tastes and styles that a well-made Grüner Veltliner can display only add to its mystery and charm. The young and unauscapped versions of this wine show flavours of green grapes and apples as well as notes of peach, citrus and minerals. The top selection comes from vineyards with lower yields and allows aging in oak barrels. This often evokes white pepper and spicy characteristics, blended with the mellow fruit and rich mineral backbone that these low-yield wines have.
<h1 class="pgc-h-arrow-right" data-track="17" > Marsanne</h1>
<h1 class="pgc-h-arrow-right" data-track="18" > tastes: almond sugar, white peach, pear</h1>
As the most important white wine grape in the North Rhone Valley, Marsanne has only recently begun to label varieties in the United States. Whether here or in France, it is often mixed with Roussanne, Viognier and (sometimes) Grenache Blanc. Maasan ripens reliably and produces full-bodied, low-acid wines with hints of almonds, white peaches and slightly spiced pears. Australia is home to some of the oldest plantations in the world.
<h1 class="pgc-h-arrow-right" data-track="20" > Muscat</h1>
<h1 class="pgc-h-arrow-right" data-track="21" > taste: orange, orange</h1>
There are many varieties of Muscat in the world, but all are marked by a rich orange aroma. When fermented and dried, Muscat's fruity aromas and flavors usually bring a hint of sweetness. It can be made into excellent light sparkling wines, especially rich dessert wines such as Moscato d'Asti in northern Italy or Beaumes de Venise. Australia's fortified musk grapes take the grapes to the most luscious and intense extremes.
<h1 class="pgc-h-arrow-right" data-track="23" > Pinot Noir</h1>
<h1 class="pgc-h-arrow-right" data-track="24" > taste: green apple, citrus</h1>
Similar to Chardonnay, but more light and elegant, Pinot Blanc never gained the prestige or reputation of his eldest brother Pinot Gris. But in parts of Alsace, northeastern Italy, Oregon and California, some very good versions have been produced, from light herbs to spicy flavors to citrus flavors. Pinot Blanade is best placed in stainless steel.
<h1 class="pgc-h-arrow-right" data-track="26" > Pinot Gris/Pinot Gri</h1>
<h1 class="pgc-h-arrow-right" data-track="27" > tastes: citrus, fresh pear, melon</h1>
Pinot Grigio makes light, lively, edible white wines that don't spoil the palate of taste with oak and alcohol. The most popular version comes from Tre Venezie, but alsace and the Palatinate region of Germany are also suitable for growing this grape. Its other self, Pinot Gris (the same grape, different name), has become Oregon's most prominent white wine, where it produces lively pear-flavored wines with perhaps a hint of fruit sweetness. The California version of Pinot Gris is slightly heavier, but the wines made by the wine merchants in Washington are full-bodied, moderately acidic, and go well with seafood
<h1 class="pgc-h-arrow-right" data-track="30" > Riesling</h1>
<h1 class="pgc-h-arrow-right" data-track="31" > tastes: green apple, citrus, apricot, peach, honeysuckle</h1>
In terms of flavor, Riesling ranges from dry and rocky to floral and sweet, much like Bai Shi Nan; the sweetest version can age for decades. The greatest Rieslings were the German wines of Moselle-Saar-Ruville, Rhine-Hesse and Rheingau; they were closely followed by Alsace. Washington, New York and Australia can claim to be the best examples of Riesling outside Europe, from the driest Riesling that pair perfectly with shellfish and Pacific Rim dishes to the etched, sweet-sour late-harvest Riesling and ice wine.
<h1 class="pgc-h-arrow-right" data-track="33" > Russan</h1>
<h1 class="pgc-h-arrow-right" data-track="34" > tastes: lime, citrus, stone fruit</h1>
Roussanne is widely cultivated in the south of France and is very popular among the Rhone River Rangers in California and Washington. Rich notes of lime and citrus, its nerve acidity makes it the perfect blending partner for Marsanne.
<h1 class="pgc-h-arrow-right" data-track="36" > Sauvignon Blanc/White Smoke</h1>
<h1 class="pgc-h-arrow-right" data-track="37" > flavors: grass, vanilla, citrus, pineapple, peach</h1>
Performing well all over the world, Sauvignon Blanc is a chameleon grape that offers interesting flavors over a wide range of ripeness. The nickname Fumé Blanc was coined by Robert Mondavi in the 1970s as a sales gimmick that is still commonly used today and usually indicates that the wine has been barrel-fermented. In Sancerre and Pouilly-Fumé in the Loire Valley, it gives off a strong pungent smell of herbs and grasses, combined with the sour taste of the soil and stony minerals. It has become New Zealand's benchmark white wine, with green citrus and berry fruit flavors dominating. In California, it comes in a variety of styles, but is usually ripe and barrel-fermented and tastes peach-like tropical Chardonnay. Late harvest of Sauvignon Blanc, often mixed with Semillon, produces the best sweet wine in the world, most notably Sue.
<h1 class="pgc-h-arrow-right" data-track="39" > Semillon</h1>
<h1 class="pgc-h-arrow-right" data-track="40" > flavors: fig, melon, vanilla</h1>
Like Sauvignon Blanc, which is often blended, SEMINON can make excellent dry white wines, known for its texture and soft grassy aromas, or it can harvest late, withered by staphylococets, making it some of the best white wines in the world. The best dessert wine. As a separate variety, it has had little success, although Washington State has done well in grapes as well as Australia. Although low in acidity, SEMILOON is a wine that can age with a subtle layer of spices and herbs. Young SEMILOON tasted figs and melons, which increased the taste of green leaves as they age.
<h1 class="pgc-h-arrow-right" data-track="42" > Viogni</h1>
<h1 class="pgc-h-arrow-right" data-track="43" > flavors: flower, citrus peel, apricot, peach</h1>
Viogni has a strong aroma and, when fully ripe, has notes of apricot, peach and citrus peel. This is a difficult wine to brew because it is very bitter and bitter when not fully ripe, and soft and hot when overcooked. Premium wines produced in Washington, California and Australia that use this grape tend to be ripe, hot, peachy. Viogni is also mixed and/or co-fermented with Syrah, adding wonderful citrus and floral aromas to the finished red wine.
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