Vinum Vine

|Sunday| White varieties

Posted in Wine by Vinum Vine on March 24, 2013

Chardonnay:  Look for a Chardonnay bottle from Burgundy.  If you want a fresh, light, easy drink, get the cheap bottle.  All chardonnay are fruity in aromas (apple, pear, peach, banana, lemon, orange, vanilla, spice, smoke).  If you want one with rich aromas, look for an old bottle that was aged in oak.

Sauvignon Blanc:  Light, script, full of fruit, very citrus, melon, fig, herb.  No oak influence.  Check out those from Bordeaux, Sancerre, or Pouilly-Fume’.

Pinot Grigio:  Dry, fruity, mineral, fresh, refreshing, crisp.  Look for the ones from Veneto or Valdadige.   Pinot Gris:  Check out the ones from Oregon or Alsace.

Gewürztraminer:  Spicy, aromatic, exotic flowers, fruity (lychee, citrus, peach), lavish, dry, honey sweet.  Check out the ones from California or Washington State.

Riesling:  Noble German wine that is floral, peach, honey, or apricot flavors.  Great alternative to White Zinfandel.

White Zinfandel: Fresh, aromatic, flowery, fruity, strawberries  – a popular wine.   Serve chill.

Viognier:  Look for the ones from northern  Rhône.  Peachy, dry, luscious of tree fruit, nuttiness, spice.  At best: a rich, complexity alternative to Chardonnay.

Muscat:  Old grapes.  Grown all over the world and has hundreds of varieties.    Musky, aromatic,  fresh-grape flavors, sweet and dark, to fine, whites sparkling.

Alvarinho (Albariño):  Low yielding, high quality white wine in Portugal.  Thick skin, and have small amount of juice.    Creamy, rich, apricots, peaches, citrus, very expensive and highly prized.

Arneis:  From Roeho hills of Italy’s sourthern Piedmont.   Once almost extinct.  Perfumy, apples, pears, licorice.

Assyrtiko:  Greece finest indigeous white wine.   Acidic, bone-dry, citrus aromas, earthly, mineral flavors.

Chasselas:  Middle East ancient wine can be found in Germany, Italy, France, New Zealand, or Switzerland.   Switzerland leading varieties, ..sales aren’t that great on this wine back in 2011 but the outlook is better now…

Cortese:  Look for the ones in Piedmont and parts of Lombardy.   Highly acidic.

Falanghina:  Found in Campania region of Italy.  The Romans was the ancient maker of this wine.  Popular, fruity, use as blending wine.

Feteasca Alba:  Floral, peachy, aromatic , Muscat-like wines with low acidity.

Fiano:  Aromas of honey, almonds, dried fruits, fine structure, and ability to age.  Look for the ones from Avellino.  This wine traced back from Greek occupation.

Furmint:  Delicious, sweet wines of Hungary’s Tokay region.  Thick skin, sugary, flavory, strong, high alcohol, high acidity, dry wine.   Pinot Gris and Italian Tocai are not related to Furmint.

Garganega:  Prolific Italian Suave wines.  Grow in Lombardy and south of Umbria.  Elegant, almond character.

Grechetto:  Grow in Umbria region, along with Trebbiano Toscano and Malvasia.  Make an excellent Vin Santo.

Greco:  Grow in Southwestern Italian Campania and Calabria regions.    If cultivate correctly, this variety produce high quality wines to rich fruity flavors, a hint of smoke and toasted nuts.

Grüner Veltliner:  Austrian variety found in Hungary, Czech Republic, and Slovenia.   Pale, light to medium bodied, spicy, good quality.

Moschofilero:  Aromatic, cool-climate, pink skinned from Peloponnese region.  11% alcohol.  Peachy, apricots, similar to Viognier but less viscous, make a delicious, dry rose’.  A good introduction to Greek wines.

Müller-Thurgau:  A Riesling-Sylvaner hybrid.  Invented in the 1800s by Dr. Hermann Müller-Thurgau.  A German variety.  Concentrated flavor and depth, while inexpensive.

Muscadet:  As known as Melon de Bourgogne.   Check out Loire Valley.  Dry, citrus, hint of mineral.  When sun lie aging is involved, additional flavors and aromas of toast and yeast added to the complexity of the wine.  Drink with shellfish.

Pinot Blanc:  A descendant from Pinot Noir and Pinot Gris.  Live in cool climat of Alsace, producing dry white wines with apple, pear, and tropical fruit flavors.  Low in acidity, rarely influenced by oak.

Prosecco:  From eastern Italy Veneto region.   Made into frizzante or supmante (fully sparkling).  Crisp, apple, sweet, dry.

Ribolla:  Full name: Ribolla Gialla.   Grown in Italy’s Friuli-Venezia Giulia in Slovenia aka Rebula (and in Greece: Robola).  Native of Friuli since the 12th century.  Dry, script, citrus-flavored wine that is medium bodied to deep colors.

Roussanne:  From southern Rhône.   Zesty, elegant, but does not have full flavored fruit components.  Try with pork, chicken, water fish.

Scheurebe:  Germany’s Rheinessen and Rheinpfalz grown.  A cross of Riesling and Sylvaner in 1916 by George Scheu.   High quality, but must be fully ripe to achieve its potential.

Sémillon:   Combine with Sauvignon Blanc, the wine is extraordinary.   Marries well with oak and tends to produce wines that have good extract and texture but lack aromas.  Grown in Argentina, Australia, Chile, France, South Africa, and USA.   Grassy, sweet, rich, honeyed, concentrated, expensive.

Tocai Friulano:  Grown in Friuli-Venezia Giulia region.   Elegant, lively, full bodied wines.  Tocai is unrelated to Tokay d’Alsace (Pinot Gris) or to Hungary’s famous Tokay wines (which are made primarily from the Furmint grape).

Xarel-ro:  Grown in Catalonia region of Spain.  One of the three main varieties use to make most Spanish sparkling wines.  Medium to low quality grape, use mainly to add body and customarily blended with Macabeo and Parellada grapes.

Vermentino:  Found under fairly intensive cultivation in nearly all the Mediterranean coastal districts from Spain to Liguria and on Corsica and Sardina.   In France, it is call: Rolle.

Verdicchio:  Grow in Italy’s Marches region and has been cultivated since 14th century.   Green, yellow-green skin grape, crisp, dry, elegant aroma.

Vernaccia di San Gimignano:  From Tuscany, southwest of Florence and San Gimgnano.   Thought to be Greek.  Traditionally made, they are golden in color, rich, full bodied, oxidized, bitter.  Modern winemaking produce paler-colored wines with crisper, lighter characteristics.

Verdejo:  Grown in indigeous of Spain’s Rueda region.  Full bodied, crisp, rich, nutty flavor.

Trebbiano:   Extensively planted in France, Italy and is blended with other varieties.

Torrontés:  A signature and favorite in Uruguay and Argentina.    Crisp, aromatic, grape fruit flavor, good balance of acidity and a hint of flowers and spices.  Good with spicy Asian food.

–vv

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