Chardonnay Grape Variety
Chardonnay is a green-skinned grape variety used to make white wine. It is believed to have originated in the Burgundy wine region of eastern France but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a "rite of passage" and an easy segue into the international wine market.
The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak. It is vinified in many different styles, from the elegant, "flinty" wines of Chablis to rich, buttery Meursaults and New World wines with tropical fruit flavors.
Chardonnay is an important component of many sparkling wines around the world, including Champagne. A peak in popularity in the late 1980s gave way to a backlash among those wine drinkers who saw the grape as a leading negative component of the globalization of wine. Nonetheless, it remains one of the most widely-planted grape varieties, with over 400,000 acres (175,000 hectares) worldwide and planted in more wine regions than any other grape - including Cabernet Sauvignon.
Chenin Blanc
Chenin Blanc, or Pineau de la Loire, is a variety of white wine grape from the Loire valley of France. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines, although it can produce very bland, neutral wines if the vine's natural vigour is not controlled. Outside the Loire it is found in most of the New World wine regions; it is the most widely planted variety in South Africa, where it is also known as Steen.
Chenin blanc (or simply Chenin) is a particularly versatile grape that is used to make dry white wines, sparkling wines, dessert wines and brandy. It provides a fairly neutral palate for the expression of terroir, vintage variation and the winemaker's treatment.
In cool areas the juice is sweet but high in acid with a full-bodied fruity varietal palate. In the unreliable summers of northern France, the acidity of underripe grapes was often masked with chaptalization with unsatisfactory results, whereas now the less ripe grapes are made into popular sparkling wines such as Crémant de Loire. The white wines of Anjou are perhaps the best expression of Chenin as a dry wine, with flavours of quince and apples. In nearby Vouvray they aim for an off-dry style, developing honey and floral characteristics with age. In the best vintages the grapes can be left on the vines to develop noble rot, producing an intense, viscous dessert wine which will improve considerably with age.
The grape may have been one of the first to be grown in South Africa by Jan Van Riebeeck in 1655, or it may have come to that country with Huguenots fleeing France after the revocation of the Edict of Nantes in 1685. It became known as Steen, and it was only in 1965 that Steen was recognised as being the same as Chenin Blanc.
Chenin Blanc was often misidentified in Australia as well, so tracing its early history in the country is not easy. It may have been introduced in the Busby collection of 1832, but C. Waterhouse was growing Steen at Highercombe in South Australia by 1862. Despite "Steen" being the most widely-grown grape in South Africa, the area has dropped by a third in recent years. The 19,100 hectares in 2005 represented 18.8% cent of the country's vines, down from 28.7% in 1998. It is partly a victim of fashion swinging towards red wine, but its reputation has suffered from the industrial wines produced during the apartheid years.
Colombard
In France it was traditionally grown in the Charentes and Gascony for distilling into Cognac and Armagnac respectively. Today it is still used for white wine blends in certain Bordeaux AOCs and in Gascony for Vins de Pays Côtes de Gascogne and the white Floc de Gascogne.
It is also widely grown in South Africa and to a lesser extent in Australia.
Gewurztraminer
Gewürztraminer (pronounced guh-VERTS-truh-MEE-ner in German) is an aromatic wine grape variety that performs best in cooler climates. It is sometimes referred to colloquially as Gewürz, and in French it is written Gewurztraminer, without umlaut. Gewürztraminer is a variety with a pink to red skin colour, which makes it a white wine grape in difference to the blue- to black-skinned varieties commonly referred to as "red wine grapes". The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees. Dry Gewürztraminers may also have aromas of roses, passion fruit and floral notes. It is not uncommon to notice some spritz (fine bubbles on the inside of the glass). The name literally means "Spice Traminer" or "Perfumed Traminer".
Gewürztraminer reaches its finest expression in Alsace, where it is the second most planted grape variety and the one most characteristic of the region. It grows better in the south of the region. Styles range from the very dry Trimbach house style to the very sweet. The variety's high natural sugar means that it is popular for making dessert wine, both vendange tardive and the noble rot-affected sélection de grains nobles.
Germany has about 10 square kilometres of the variety, but it is very different from that of their neighbours across the Rhine, as suggested above a lot of their "Gewürztraminer" is probably Red Traminer. The Germans go for a relatively dry style, that tries to subdue the natural flamboyance of the grape.
Grauburgunder
Known as Pinot Gris in France and Pinot Grigio in Italy, Grauburgunder is also synonymous with Rulander, a name derived from an early proponent of the variety, a merchant from Speyer named Johann Ruland. It is grown in the Pfalz and neighbouring Rheinhessen, and is a traditional variety in Sachsen and Hessische Begrstrasse, yet by the most plantings are in Baden.
Today, Rulander denotes the richer, fuller-bodied, more fragrant and sweeter-style wines made form this grape, while the sleeker, drier and more foof-compatible versions - occasionally aged in small oak (barrique) casks - are labelled Grauburgunder.
Regardless of name, it is a powerfl, mouth-filling white wine, with a relatively round acidity. Its bouquet hints of fresh butter or nuts or a spectrum of fruits (pineapple, citrus, dried fruit_, with vegetal undertones. Grauburgunder is substantial enough to pair with full-flavoured foods, such as saltwater fish, lamb and young game. Pungent cheese, such as blue Munster, or desserts made with honey or almonds are superb with a golden, ripe Rulander.
Muller Thurgau
Müller-Thurgau is a variety of white grape (sp. Vitis vinifera) which was created by Hermann Müller from the Swiss Canton of Thurgau in 1882. It is used to make white wine in Germany, Austria, Northern Italy, England, in Australia and New Zealand. With around 42,000 hectares (104,000 acres) cultivated world-wide.
By the 1970s, Müller-Thurgau had become Germany's most-planted grape. A possible reason for the popularity of this varietal is that it is capable of being grown in a relatively wide range of climates and soil types. Many of these vines were planted on flat areas that were not particularly suitable for growing other wine grapes because it was more profitable than sugar beet, which was the main alternative crop in those locations. The vines mature early and bring large yield quantities. Müller-Thurgau wines are mild due to low acidic content, but nevertheless fruity. The wines may be drunk while relatively young, and with few exceptions are not considered to improve with age. These facts made Müller-Thurgau an economical way to provide for the immense popularity of inexpensive, medium-sweetness German wines such as Liebfraumilch and Piesporter.
Muscadet
As a rule in France AOC wines are named either after their growing region or after their varietal (the latter in Alsace only). The name 'Muscadet' is therefore an exception. The name seems to refer to a characteristic of the wine produced by the melon grape varietal : 'vin qui a un goût musqué' - 'wine with a musk-like taste'.
The region's wine-growing tradition dates from an edict of the Roman emperor Probus. The sole varietal used to produce Muscadet, Melon de Bourgogne, was initially planted in the region sometime in or before the 17th century. It became dominant after a hard freeze in 1709 killed most of the region's vines. Dutch traders who were major actors in the local wine trade encouraged the planting of this varietal and distilled much of the wine produced into eau de vie for sale in Northern Europe.
Pinot Gris
Pinot gris is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the Pinot noir grape, it normally has a grayish-blue fruit, accounting for its name ("gris" meaning "gray" in French) but the grape can have a brownish pink to black and even white appearance. The word "Pinot", which means "pinecone" in French, could have been given to it because the grapes grow in small pinecone-shaped clusters. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink. The clone of Pinot gris grown in Italy is known as Pinot Grigio.
Until the 18th and 19th century, the grape was a popular planting in Burgundy and Champagne but poor yields and unreliable crops caused the grape to fall out of favor in those areas. The same fate nearly occurred in Germany, but vine breeders in the early 20th century were able to develop clonal varieties that would produce a more consistent and reliable crop.
Wines made from the Pinot gris vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot gris are medium to full bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparisons with other Pinot gris. While most Pinot gris are meant to be consumed early, Alsatian Pinot gris can age well. German Pinot gris are more full-bodied with a balance of acidity and slight sweetness.
Riesling
Riesling is a white grape variety which originates in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. As of 2004, Riesling was estimated to be the world's 20th most grown variety at 48,700 hectares (120,000 acres) (with an increasing trend), but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon Blanc. Riesling is a variety which is highly "terroir-expressive", meaning that the character of Riesling wines is clearly influenced by the wine's place of origin.
Earlier, Riesling was sometimes claimed to have originated from wild vines of the Rhine region, without much support to back up that claim. More recently, DNA fingerprinting by Ferdinand Regner indicated that one parent of Riesling is Gouais Blanc, known to the Germans as Weißer Heunisch, which was brought to Burgundy from Croatia by the Romans. The other parent is a cross between a wild vine and Traminer. It is presumed that the Riesling was born somewhere in the valley of the Rhine, since both Heunisch and Traminer have a long documented history in Germany, but with parents from either side of the Adriatic the cross could have happened anywhere on the way. It has also been suggested, but not proved, that the red-skinned version of Riesling is the forerunner of the common, "white" Riesling. Most likely, the genetic differences between white and red Riesling are minuscule, as is the case for e.g. the difference between Pinot noir and Pinot gris.
With time, Riesling wines tend to acquire a petrol note (goût petrol in French) which is sometimes described with associations to kerosene, lubricant or rubber. While an integral part of the aroma profile of mature Riesling and sought after by many experienced drinkers, it may be off-putting to those unaccustomed to it, and those who primarily seek young and fruity aromas in their wine. The negative attitude to aromas of mature Riesling, and the preference for young wines of this variety, seem more common in Germany than in Alsace or on the export market, and some German producers, especially the volume-oriented ones, have even gone so far as to consider the petrol notes a defect which they try to avoid.
The most expensive wines made from Riesling are late harvest dessert wines, produced by letting the grapes hang on the vines well past normal picking time. Through evaporation caused by the fungus Botrytis cinerea ("noble rot") or by freezing, as in the case of ice wine (in German, Eiswein), water is removed and the resulting wine offers richer layers on the palate. These concentrated wines have more sugar (in extreme cases hundreds of grams per litre), more acid (to give balance to all the sugar), more flavor, and more complexity. These elements combine to make wines which are amongst the most long lived of all white wines.
This diversity makes Rielsing wines so versatile. They add enjoyment to festive occasions and meals, from aperitif through dessert. Seafood and light meats are traditional partners, but its spicy character also enhances spicy, sweet and sour, or slightly sweet ethnic favourites from Asia (Szechaun, sushi, curries and satays) Mexico or Cajun country.
One grape - endless posibilities.
Rivaner
Many are familiar with this white grape under its synonym, Muller-Thurgau, which for decades was thought to be a crossing of Rielsing and Silvaner. Thanks to genetic analysis we now know that when Prof. Dr. Muller of the Swiss canton Thurgau bred his namesake in 1882, he actually crossed Riesling with Gutedel.
Rivaner ripens early, is not fussy about site or soil and consistently yields good quantity. As such, it is widespread throughout German wine country, above all in the central regions along the Mosel, Rhine valleys and in Baden. It is the primary variety in Franken where the continental climate puts late-ripening varieties at risk.
In general, the wines are flowery, with a light Muscat tone, and nt too acidic - easy on the palate and best enjoyed while young. They are primarily refreshing wines for everyday drinking and casual get-togethers. Rivaner denotes a drier, more food-compatible style that goes well with herbed foods, salads and vegetables such as asparagus.
Rousanne
Roussanne is a white wine grape grown originally in the Rhône wine region in France, where it is often blended with Marsanne. It is the only other white variety, besides Marsanne, allowed in the northern Rhône appellations of Crozes-Hermitage AOC, Hermitage AOC and Saint-Joseph AOC. In the southern Rhône appellation of Châteauneuf-du-Pape AOC it is one of six white grapes allowed, along with Grenache blanc, Piquepoul blanc, Clairette, Bourboulenc and Picardan. The Châteauneuf-du-Pape appellation also allows it to be blended into red wines.
It is likely that Roussanne originated in the northern Rhône where it is today an important component in the wines of Crozes-Hermitage, Hermitage, Saint-Joseph and the Saint-Péray AOC where it is used for both still and sparkling wine production. In recent years plantings of Roussanne have decline as Marsanne gains more of a foothold in the northern Rhône due to its high productivity and ease in cultivation. In the southern Rhône, Roussanne is a primary component in the white wines of Châteauneuf-du-Pape where it can compose as much as 80-100% of the wine.
Wines made from Roussanne are characterized by their intense aromatics which can include notes of herbal tea. In its youth it shows more floral, herbal and fruit notes, such as pears that become more nutty as the wine ages. Roussanne from the Savoy region is marked by their pepper and herbal notes. Wine expert Oz Clarke notes that Roussanne wine and Roussanne dominate blends can drink very well in first 3 to 4 years of their youth before entering a "dumb phase" where the wine is closed aromatically until the wine reaches 7 or 8 years when the wine develops more complexity and depth
Sauvignon Blanc
Sauvignon blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets it name from the French word sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in South West France. It is now planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. Conversely, the grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon blanc is widely cultivated in France, Australia, New Zealand, South Africa, California, and South America.
The Sauvignon blanc vine often buds late but ripens early, which allows it to perform well in sunny climates when not exposed to overwhelming heat. In warm regions such as South Africa, Australia and California, the grape flourishes in cooler climate appellations such as the Alexander Valley area. In areas where the vine is subjected to high heat, the grape will quickly become over-ripe and produce wines with dull flavors and flat acidity. Global warming has had an effect on the Sauvignon blanc grape, with the rising global temperatures causing farmers to harvest the grapes earlier than they have in the past.
Scheurebe
Scheurebe is a white wine grape variety primarily grown in Germany, Austria. Scheurebe wines are highly aromatic, and the variety is often used for sweet wines, although dry Scheurebe wines have become more common in Germany.
When produced from fully ripe grapes, Scheurebe wines are dominated by rich blackcurrant aromas supplemented by grapefruit. Well-made dry Scheurebe wines can be quite full-bodied, but dry wines made from not fully ripe grapes tend to be dominated by the grapefruit component, and display it in an aggressive manner which makes for a clumsy, unattractive wine. Scheurebe therefore tends to be easier to use for sweet wines made from grapes that are fully ripe, overripe or affected by noble rot. Well-made sweet Scheurebe wines can show intense aromas of blood grape and honey.
Semillon
Semillon is a golden-skinned grape used to make dry and sweet white wines, most notably in France and Australia. t was once considered to be the most planted grape in the world, although this is no longer the case. In the 1950s, Chile's vineyards were made up of over 75% Semillon. Today, it accounts for just 1% of South African Cape vines.
Semillon, which is relatively easy to cultivate, consistently produces six to eight tons of grapes per acre from its vigorous vines. It is fairly resistant to disease, except for rot. The grape ripens early, when, in warmer climates, it acquires a pinkish hue. Since the grape has a thin skin, there is also a risk of sunburn in hotter climates; it is best suited to areas with sunny days and cool nights.
The Semillon grape is rather heavy, with low acidity and an almost oily texture. It has a high yield and wines based on it can age a long time. Along with Sauvignon Blanc and Muscadelle, Sémillon is one of only three approved white wine varieties in the Bordeaux region. The grape is also key to the production of sweet wines such as Sauternes. Semillon is the major white grape in the Bordeaux wine regions and Côtes de Gascogne. Whereas today Australia's major white varieties are Chardonnay and Sauvignon blanc, early in the country's viticultural development it was Semillon, then mislabeled as Riesling.
Silvaner
Sylvaner or Silvaner is an ancient, traditional white variety that was once the most widely planted grape of Germany. Over the years it has been nudged out of htis position by increased plantings of Riesling and Rivaner. Nevertheless, Germany is still known for earthy Silvaners from Franken, sleek Silvaners from Rheinhessen, Nahe and powerful, full-bodied Silvaners from the Pfalz and the Kaiserstuhl district of Baden. The grape probably originated in the Danube River Valley or Transylvania - the name derives from the Latin "silva" meaning forrest.
Silvaner wines are fairly neutral in bouquet and flavour, with a fine-fruity acidity that is less pronounced than that of Riesling. It is a versatile variety that yields simple, juicy quaffing wines as well as harmonious, mouth-filling wines that are excellent with fish, poultry, pork, veal and asparagus. In general, the wines are best consumed within 2 years after the harvest. Auslese type Silvaners are the exception - these highly prized rarities merit cellaring.
Trebbiano
Trebbiano is a grape variety that probably makes more white wine in the world than any other. It gives good yields, but makes undistinguished wine at best. It can be fresh and fruity, but doesn't keep long. Its high acidity makes it important in cognac production. Also known as Ugni Blanc, it has many other names reflecting a family of local subtypes, particularly in Italy and France.
Viognier
Viognier is a white wine grape. It is the only permitted grape for the French wine Condrieu in the Rhone valley. The origin of Viognier is not completely known with several theories abounding. Most experts agree that Viognier is an ancient grape that may have originated in Dalmatia and was brought to Rhône by the Romans. One legend states that the Roman emperor Probus brought the vine himself to the region in AD 281. Another legend has the grape packaged with Syrah on a cargo ship navigating the Rhone River en route to Beaujolais when it was captured by a local group of outlaws known as culs de piaux near the site of present day Condrieu.
Viognier was once a fairly common grape, though it is now a rare white grape grown almost exclusively in the northern Rhône regions of France. In 1965, the grape was almost extinct when there were only eight acres in Northern Rhône producing only 1,900 liters of wine. The popularity of the wine, as well as its price, has risen and thus the number of plantings have increased. Rhône now has over 740 acres (3.0 km²) planted.
Viognier can be a difficult grape to grow because it is prone to powdery mildew. It also has low and unpredictable yields and needs to be picked only when fully ripe. When the grape is picked too early, it fails to develop the full extent of its aromas and tastes. When picked too late the grape produces wine that is oily and lacking perfume. Winemakers in the Condrieu often pick the grapes with a level of sugar that eventually will produce wine with alcohol in the 13% range. When fully ripe, the grapes have a deep yellow color and produce wine high in alcohol with a strong perfume. The grape prefers warmer environments and a long growing season, but can grow in cooler areas as well.
Weissburgunder (Pinot Blanc)
Aside from the fact that it is part of the Burgunder (Pinot) family of grapes and a descendant of Spatburgunder and Grauburgunder, little is known about the origin of this ancient white variety. Weissburgunder has long been a traditional variety in the easternmost regions of Germany, Saale-Unstruct and Sachsen. In terms of vineyard area, Baden and the Pfalz are the most important regions. Traditional, food compatible varietals are in vogue, as such the number of Pinot plantings, white and red, is increasing in all regions.
Weissburgunder wines are medium to full-bodied, yet generally racier and more neutral in aroma and taste than Grauburgunder. Its bouquet can be reminiscent of nuts, fresh pineapple, apricots or citrus fruits. Elegant Weissburgunder wines, with their refreshing acidity and fine fruitiness, are excellent dinner partners. Drier styles go well with light meats, poultry and seafood, while richer versions harmonise well with the more intense flavours of lamb and young game.
Ugni Blanc
'Ugni Blanc' is the most widely planted white grape of France, being found particularly along the Provençal coast, in the Gironde and Charente. It is also known as 'Clairette Ronde', 'Clairette de Vence', 'Queue de Renard', and in Corsica as 'Rossola'.
