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 White Wine Basics
There are hundreds of varieties of white wine grapes across the globe, that being said you will likely encounter a handful of these grapes most often. The team at TheWineCooler.net has laid out the flavor profiles and regions of the most common white wine grapes.
Chardonnay
Flavors: Green apple, citrus, pineapple, papaya
Chardonnay is one of the most popular white wines, is versatile and grows in regions all over the world. Chardonnay reaches its mineral-laced pinnacle in Burgundy, ripens to tropical richness in California and Australia, and takes very well to new oak. Chardonnay recalls fresh green apples in both smell and flavor. Chardonnay can be made to be crisp and stony, buttery and toasty, or brilliantly fresh with green apple and citrus flavors.
Chenin Blanc
Flavors: Ripe apple, lemon drop, pear, honeydew
Gewürztraminer
Flavors: Lychee, grapefruit, flowers, talc
Gewürztraminer reaches its apex in Alsace, where it produces intensely floral, aromatic, spicy wines that range from bone dry to decadently sweet. In cooler climate regions such as Oregon and northern Italy (where it is called simply Traminer), Gewürztraminer makes a crisp, grapefruity white wine that rarely sees oak and often pairs well with Asian dishes and spicy foods.
Muscat
Flavors: Oranges, tangerines
There are many varieties of Muscat throughout the world, but all are marked by a penetrating aroma of oranges. When fermented dry, Muscat's fruit-driven scents and flavors generally impart a hint of sweetness. In addition, it can be made into excellent light sparkling wines.
Pinot Blanc
Flavors: Green apple, citrus
Similar to chardonnay, but lighter and more elegant, Pinot Blanc has never acquired the cachet or reputation of its big brother Pinot Grigio. In Alsace, northeast Italy, Oregon and parts of California some very nice versions are made, ranging from lightly herbal to spicy to citrusy.
Pinot Gris/Grigio
Flavors: Citrus, fresh pear, melon
Pinot Grigio creates light, zippy, food-friendly white wines that do not clobber the palate with oak and alcohol.
Riesling
Flavors: Green apple, citrus, apricot, peach, honeysuckle
In flavor, Riesling ranges from dry and stony to floral and sweet, much like chenin blanc; and the sweetest versions can age for decades. The greatest Rieslings are the German wines of the Mosel-Saar-Ruher, Rheinhessen and Rheingau; close behind are those of Alsace.
Roussanne
Flavors: Lime, citrus, stone fruits
Roussanne is widely planted throughout southern France and has become quite popular among the Rhone Rangers of California and Washington state. Full-bodied and tasting of lime and citrus, its nervy acids make it a fine blending partner for Marsanne.
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