The type of grape used in winemaking determines the variety of wine produced. Here are some classic whites:
 Chardonnay
Grown in the Burgundy Wine region of France, in California, Eastern Europe and in South America, Chardonnay yields the best dry white wines of California and the Blancs de Blancs of Champagne. Chardonnays are fine, luscious wines; dry, with great scent and class.
One of the most popular white grape varieties in America and throughout the New World, as well as the white grape of the Burgundy region of France. Very easy to enjoy, thanks to its full, round body and buttery, apple flavors laced with toastiness (the latter from the oak barrels used in the making of most Chardonnays).
Chenin Blanc
Grown in the Loire Valley, France, and in California and South America, this fine white wine grape is grown for Vouvray, Coteaux du Layon and Savennières in the Loire. Produces soft, scented wines, generally with a slight sweetness; best when not too dry.
Gewürztraminer
Grown in Alsace, France, and in Germany, Austria, Northern Italy, and California. A superior selection of Traminer, it produces full-bodied wines with a characteristic “spicy” flavor. It has reddish berries that give white juice, very full in flavor.
Johannisberg Riesling
Grown in central Europe, Australia, and California; an outstanding grape, grown for the great wines of the Rhine and Mosel regions in Germany. Yields excellent results in California and is best when not too dry. Also known as White Riesling.
Muscat
Grown in the Mediterranean region; also in Northern Italy, France, and California; excellent sweet grape; grown for Asti Spumante, the famous Italian sparkling wine. Known as Moscato, it produces outstanding sweet dessert wines in Italy and in California.
Pinot Blanc
Grown in the Champagne, Burgundy and Alsace regions of France; also in Germany, Italy and California; very similar to Chardonnay, yielding wines of the same character and class, but being phased out generally in favor of Chardonnay.
Pinot Gris
Grown in Alsace, France, and in Germany, Switzerland, and Northern Italy; a cousin of the red Pinot Noir. Called Pinot Grigio in Italy, Ruländer in Germany, and Malvoisie in Switzerland. Produces fine, full-bodied white wines, with a fine bouquet.
Pinot Grigio
Like Pinot Blanc, one of the white grapes of the Pinot family, and like Riesling and Gewürztraminer, Pinot Grigio loves cold climates. The most renowned Pinot Grigios come from the northernmost regions of Italy, especially those regions that border the Alps, as well as Alsace, where it is known as Pinot Gris or, confusingly, as “Tokay.”
In the U.S., Oregon is emerging as the top state for delicious, lively Pinot Grigio with light almond, lemon and vanilla flavors.
Sauvignon Blanc
Grown in the upper Loire Valley and in Bordeaux, France; also in Chile, Australia, and California. A very fine grape, it’s grown for Sancerre and Pouilly-Fumé in the Loire, and Graves Blanc and Sauterne in Bordeaux. Yields equally good dry or sweet wines, sometimes called Fumé Blanc to distinguish a deliberately dry style from 100% varietal.
Sémillon
Grown in the Bordeaux district of France, in South America, Australia, and California; the second most important grape in white Graves and Sauternes from Bordeaux; excellent for sweet wines. Best when not totally dry, Sémillon is often blended with Sauvignon Blanc.
Trebbiano
Grown in Italy and France and on some acreage in California; known as Ugni Blanc in France, grown for brandy production. It is a chief grape used in Soave, Orvieto, Frascati, and other Italian whites; also known as “Saint-Émilion.” |
