Chardonnay
(Shar-do-nay)
Chardonnay was the most popular white grape through the 1990's. It
can be made sparkling or still.
Food
pairings: a good
choice for fish (even salmon) and chicken dishes.
Districts: chardonnay makes the principle
white wine of Burgundy (Bourgogne, France), where it originated. Chardonnay is
versatile and is grown with success in most viticultural areas under a variety
of climatic conditions. Yet it only amounts to 2 percent of the world vine
areas. Total chardonnay vines cover more than 160,000 hectares (400,000 acres).
The biggest states were in 2005:
- U.S.A.: California: 44,509 ha; Oregon and
Washington state: 3,200 ha
- France: 35,252 ha
- Australia: 22,528 ha
- Italy: 11,800 ha
- Moldavia: 6,000 ha
- South Africa: 8,000 ha
- Chili: 7,500 ha
- Argentina: 5,155 ha
Typical
taste of the
different types of chardonnay: voluptuous. Chardonnay wines are often
wider-bodied (and more velvety) than other types of dry whites, with rich
citrus (lemon, grapefruit) flavors. Fermenting in new oak barrels adds a
buttery tone (vanilla, toast, coconut, toffee). Tasting a USD 20
Californian Chardonnay should give citrus fruit flavors, hints of melon,
vanilla, some toasty character and some creaminess.
Sauvignon
blanc
(So-veen-yawn
Blah)
Food
pairings: a versatile
food wine for seafood, poultry, and salads.
Districts: of French origin, sauvignon
blanc is grown in the Bordeaux region where it is blended with semillon. The
Loire valley and New Zealand produce some excellent sauvignon blanc varietals.
Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and
lack fruit qualities.
Typical
taste in
varietal wine: sauvignon blanc normally shows a herbal character suggesting
bell pepper or freshly mown grass. The dominating flavors range from sour green
fruits of apples, pears and gooseberries through to tropical fruits of melon,
mango and blackcurrant. Quality unoaked Sauvignon Blancs will display smokey
qualities; they require bright aromas and a strong acid finish and are best
grown in cool climates.
Semillon
(Say-mee-yaw)
Food
pairings: Semillon
goes with fish but there are many better matches. Serve dry Semillon with
clams, mussels, or pasta salad.
Districts: sémillon is the major white
grape in the Bordeaux region of France. Sémillon is also known as Hunter (River
Riesling), boal/bual of Madeira, chevrier, columbier, malaga and blanc doux.
Sémillon is also grown in Chile, Argentina, Australia, and California.
Typical
taste: the wine
varietal features distinct fig-like character. Sémillon is
often blended with sauvignon blanc to delimit its strong berry-like flavors.
From the
Bordeaux region of France come the great Sauternes and Barsac. These wines are
produced from overripe sémillon grapes. They are blended with sauvignon blanc
to produce a syrupy, full-bodied wine that may be world class.
Moscato
(Mos-cato)
The moscato variety belongs to the muscat family of grapes - and so do moscatel
and muscat ottonel.
Food
pairings: Moscato
shows best on its own: without food but sweet wines will pair with dessert.
Districts: moscato grows in most
vine-friendly climates, including Italy, the Rhône Valley (where it is called
muscat blanc à petits grains) and Austria (where it is called Muskateller).
Typical
taste: often sweet
and always fruity, with a characteristic grapefruity and musky
aroma. Moscato wines are easily recognizable to anyone who has tasted a Muscat
table grape.
Pinot
grigio
(Pee-no
gree-zo)
Food
pairings: versatile.
Districts: pinot grigio is planted
extensively in the Venezia and Alto Adige regions of Italy. Pinot grigio is
also grown in the western coastal regions of the U.S.A. It is called malvoisie
in the Loire Valley and pinot gris in the rest of France. In Germany and Austria
pinot grigio is known as the Ruländer or Grauer Burgunder. Similar aliases are
used in the german settled regions of Australia.
Typical
taste: crisp,
dry wines with good acid "bite" are typically made in Italy and
Germany. Oregon or Alsace Pinot Gris showsaromatic, fruity flavors.
Pairing with food is more difficult because Alsatian winemakers leave the
grapes on the vine much longer. The perfume in Alsatian Pinot Gris makes it
especially well suited for Thai or spicy Chinese cuisine.
Gewürztraminer
(Gah-vurtz-tra-meener)
A very aromaticvariety.
Food
pairings: gewürztraminer
is ideal for sipping. It can fit Asian food, pork and grilled sausages.
Districts: gewürztraminer is best known in
wines from Alsace, Germany, the U.S. West Coast, and New York.
Typical
taste in
varietal wine: fruity flavors with aromas of rose petals, peaches,
lychees, and allspice. A Gewürztraminer seems generally not as refreshing as
other types of dry whites.
Riesling
(Rees-ling)
Food
pairings: dry
versions go well with fish, chicken and pork dishes. The crispiness of a
Riesling works very well with tuna and salmon while the acidity level
intermingles with the slight smokiness of the eel and cuts through the layers
of spicier Japanese foods.
Districts: the classic German grape of the
Rhine and Mosel, riesling grows in all wine regions. Germany's great Rieslings
are usually made slightly sweet, with steely acidity for balance. Riesling from
Alsace and the Eastern U.S. is also excellent, though usually made in a
different style, equally aromatic but typically drier (not sweet). California
Rieslings are much less successful, usually sweet without sufficient acidity
for balance.
Typical
taste in varietal
wine: Riesling wines are much lighter than Chardonnay wines. The aromas
generally include fresh apples. The riesling variety expresses itself very
differently depending on the district and the winemaking. Rieslings should
taste fresh. If they do, then they might also prove tastier and tastier as they
age.