Following are short descriptions of the most prevalent grapes used to make
white wines. I describe the flavors and sensations typically found in each
wine. Of course there can still be significant variance in individual wines
based on the climate, the terroir and the winemaker’s style.
CHARDONNAY
The most widely consumed white wine, Chardonnay is suffering from a
popularity backlash among critics and wine snobs. The grape can result in a
wide range of styles from the classy wines of Montrachet and Chablis to the
big oak bombs of California. The grape itself doesn’t have a lot of flavor, but it
can be molded with varying winemaking techniques. Chardonnay does have
a big body. Apple, pineapple, honey and nut flavors are common.
Winemaking techniques heavily influence the final wine. Barrel aging will
impart oak, toast and vanilla flavors. Malolactic fermentation is used to
produce rounder, softer flavors.
Chardonnays are available from nearly all wine producing countries and at all
price points. Many collectors and investors pursue Chardonnays from
Burgundy that typically allow the grape’s natural flavors to come through
without the dominating flavor of oak.
CHENIN BLANC
Chenin Blanc was originally grown in France’s Loire Valley where it becomes
the wines of Vouvray and Saumer. It is widely planted in South Africa where it
is called Steen. A fairly light wine with flavors of melon and peach. It can
produce wines that range from quite dry to sweet depending on the
winemaker’s style.
GEWÜRZTRAMINER
One of the wine world’s most challenging names is also associated with one
of its most interesting, albeit misunderstood grapes. Gewürztraminer can
produce fabulous wines in a range of styles. A combination of spice, floral
flavors and crisp acidity, make it a wonderful wine with food especially spicy
dishes and large holiday meals. The best Gewürztraminers come from
Alsace, France and parts of Germany. It can range from dry to sweet, and
even delicious late harvest dessert wines.
GRÜNER VELTLINER
Predominantly grown in Austria, this is a wine made to be enjoyed with food.
It shows a range of flavors including green bean, white pepper and tobacco.
Its spicy flavors and high acidity allow it to successfully pair with spicier
cuisines such as Asian and middle eastern.
MARSANNE
One of the primary white grapes used in France’s Rhone Valley, Marsanne is
a full-bodied grape that offers spice, pear and apricot notes. Some new world
wineries are experimenting with Marsanne and other Rhone varietals.
MUSCAT
Muscat is a white grape with strong spicy flavors that is used in a wide range
of styles including Asti Spumante and other sparkling wines as well as dry
Italian table wine. It is also added to other grapes to add complexity and body.
PINOT BLANC
Similar to Chardonnay in flavor, texture and weight, Pinot Blanc is widely
grown in Alsace, France, Germany and parts of Burgundy. These wines can
show complex flavors of pear, citrus and honey. Some California winemakers
are making Pinot Blanc wines in a Chardonnay style with heavy exposure to
oak.
PINOT GRIS
Pinot Gris is known as Pinot Grigio in Italy, where it historically produced
average to poor wines in a very light style. Pinot Gris is experiencing a
renaissance as winemakers have reduced harvest quantities and raised the
quality standards. From Italy to Alsace to Oregon, Pinot Gris wines with
interesting flavors and appealing aromas are gaining the attention of
consumers.
RIESLING
One of the world's most misunderstood white grapes, Riesling is loved by the
critics, while consumers ignore it and look elsewhere. A problem among
Americans is the perception of Riesling as a “sweet” wine. While it does
produce sweet wines such as Germany’s Beerenauslese and Alsace's
Selection de Grains Nobles, much Riesling is made into dry and off-dry table
wines that are crisp and minerally with lovely floral flavors.
The 2001 vintage of German Rieslings now in the market has been heralded
as the greatest vintage in history with wines showing deep complex flavors of
lime, apple and slate. Various American producers have attempted to
produce Rieslings with mixed success.
ROUSSANNE
Primarily grown in France’s Rhone Valley, Roussanne makes intense,
aromatic wines with flavors of peach, apricot and fig. It is the predominant
grape used in white Chateneuf du Pape, often blended with Marsanne and
Viognier. A few American and Australian winemakers are experimenting with
Roussanne as part of their Rhone-style winemaking efforts.
SAUVIGNON BLANC
Historically an also-ran to Chardonnay, Sauvignon Blanc is gaining popularity
among consumers due to its crisp nature, affinity for food and relatively low
prices. Sauvignon Blanc shows a range of citrus, grass and herbal flavors
that are heavily influenced by microclimate and terroir.
Sauvignon Blanc was the beachhead for New Zealand’s booming wine export
industry, with highly aromatic wines showing grapefruit and lime flavors that
are delicious and refreshing. Sancerre’s and Pouilly-Fumes from the Loire
tend to show more mineral flavors and grassy notes than New Zealand.
Robert Mondavi initiated an American effort behind Sauvignon Blanc made in
a more Chardonnay-like style. Fume Blancs tend to undergo barrel
fermentation and oak exposure that often subdues some of its natural varietal
flavors. More on Sauvignon Blanc.
SÉMILLON
Primarily grown in France’s Bordeaux region, Semillon is more frequently
blended with Sauvignon Blanc than bottled as a pure varietal. These two
grapes make both the white table wines of Bordeaux as well as the famous
dessert wines of Sauternes and Barsac. Semillon has interesting flavors of
honey and fig and a medium body that ages quite well.
VERDELHO
Verdelho is typically a light-bodied wine that is starting to appear in American
stores and restaurants. Called Verdejo in Spain, this wine is refreshing with
lemon and citrus flavors and a crisp finish.
VIOGNIER
Viognier, the prestigious white grape of France's Rhône Valley creates
delicate, floral wines with flavors of spice and peach. The best examples are
France’s Condrieu wines. Most American Viogniers lack the complexity of
their old world counterparts.
Back to Wine Types.
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