This distinctive grape variety is known by its friends simply as Gewürtz but sometimes also as Traminer. It provides interese aromas, reminiscent of lychee, rose petals and spice.
Gewürtraminer often smells sweet, but may produce an element fi suprise, by tasting dry. It tends to grow best in cooler climates where there is a decent levet of acidity in the soil. Alsace Gewürztraminers are the most successful, with wines from other territories tending to be bland in comparison.
Gewürztraminer is found in Alsace, Germany, Northern Italy, Eastern Europe, and the USA.
MUSCADET - MELON DE BOURGOGNE GRAPES
This grape makes the seafood simple par excellence. Offering hints of apple and gooseberry, the wine becomes dry, savoury and tangy, particlarly when aged in contact with the lees - the yeast deposit left after fermantation. Attempts to age Muscadet in oak are not guaranteed to meet with success as the grape's structure and body tend to preclude assimilation with the wood.
The Muscadet grape thrives in the Loire Valley.
All members of the large Muscat family share a floral, grapey, and aromatic charanter. Depending on when it's picked, Muscat is capable of making dry to sweet wines, from the very lightest to the biggest 'stickies', such as the Liqueur Muscats of Australia. The tast of sweet Muscats is redolent of raisins and oranges. These wines may be fortified with grape brandy during the fermentation process in order to preserve sweetness. The Muscat is often blended with other varieties of grape in order to increase complexity and flavour. It is used in the well-known Italian wine Asti Spumante.
Muscat is grown throughout Europe anda also in Australia.
TREBBIANO - UGNI BLANC GRAPES
The most widely planted white grape in Italy, the soil and warm climate help to create wines with highsh acidity. Indeed, because of its high acidity it is sometimes belnded with red wines. Trebbianos tend to be medium bedied and with zesty fruit character, Trebbiano is usually fermented is stainless steel vats and may be matured in oak in orded to add some complexity to the flavour.
Italy and France, where the grape is used in the blend for Vin de Pays des Côtes de Gascogne. It also makes excellent distilling material for both Cognac and Armagnac.
Very aromatic, Viognier's hallmark notes are of apricot, peach, and honey. Lush and flesh, the dry wines produced by the Viognier grape are so aromatic that they can seem sweet on the palate. Viognier is a difficult grape to grow successfully. Indeed, modern winemaking techniques are being developed to encourage a consistency in the taste. In France it tends to do best on the small hillsides outside Lyons.
Viognier takes centr stage in Condrieu (Northern Rhône) and is also doing well in Southern France, Chile, Australia, and California.
From the Rhône Valley, France's Marsanne makes full-bodied, fat and weighty wines, with flavours of peach and toast, and can even taste nutty when mature. Marsanne may be blended with Roussanne.
PINOT BLANC - Pinot Bianco GRAPES
Pinot Blanc invariably makes dry, apple-scented and flavoured white wines, with a touch of honey and a whiff of spice in Alsace. Very adaptable with food, Pinot Blanc is also star material for sparkling wine.
Pinot Blanc is another grape to originate in the Alsace region of France and also in North America.
Today world's most popular white grape, Chadonnay express its varietal character in many forms: from the racy, steely, and nervy wines of Chablis, to the fuller-bodied, buttery rich wine made in the Napa Vally, California.
This is an aromatic grape, which ripens early and is mostly grown in cool-climate vineyards. Its range extends from featherweight tangy, dry white wines like Sauvignon de Touraine, to the ripe, almost tropical-like fruitiness obtained in California, where the less common addition of oak is often adopted and labelled 'Fume Blanc'. Sauvignon Blanc thrives on chalk or gravel soil.
The Riesling grape is seen by many as the most versatile variety of white grape in the world. It is without doubt a class act with a number of strengths, not least its ability to outperform Chardonnay in the longevity stakes.
Arguably one fo the most underrated verieties of grapes, Sémillon, Bordeaux's most widely planted white grape, makes delicious dry and sweet wines. With an almost honeyed texture, Sémillon is often partnered by Sauvignon Blanc to lift the acidity, although Australian winemakers also blend Sémillon Trebbiano.
An extremely versatile variety of grapes, Chenin Blanc is capable of making dry and crisp white wines that are great as an aperitif, through to medium, unctuous and sweet styles. Due to the keeen and vibrant acidity often found in Chenin Blanc grape, they make brilliant food wines and can stay in good shape for many years after the vitange.