White Wine Varietals

Chardonnay

Pronounced Char-don-nay. This is the most popular and most versatile white wine grape in the world. It is the star of the French blends coming from the Chablis sub region, and is found in many of the great white wines from the Burgundy region. It is truly a great seafood wine. Chardonnay is also the diva of California wineries, offering fruity, oaky, and sometimes syrupy taste. It's also able to make a great desert wine. The taste of Chardonnay changes based on the soil and climate in which it is grown. Two constant characteristics are its high glycerine and acid- whose partnership makes this wine velvety smooth in most instances. From France, the Chardonnay blends are quite dry; in California they are more fruity and sweet. This grape also gets a lot of its flavor from the oak barrels it is aged in. Because of Chardonnay's chameleon-like qualities, it can pick up a lot of flavor from those barrels. These days it is also very popular to find Chardonnay blended with Semillon grapes at Australian vineyards- making a somewhat sweeter version capable of standing alone on summer days.

Sauvignon Blanc

Pronounced Săv-in-yon Blănc.This is a higher acidity wine than Chardonnay, so it's dry taste can often be lost on newcomers to wine. It is however a great pair with food. It offsets rich sauces and straight seafood very well. Its fruity flavors are described by many as "herbaceous" and "grassy." An alternative process of winemaking with the Sauvignon Blanc grape creates a richer wine called Fume Blanc. California winemakers created the "Fume Blanc" style in the 1960's. Styled like the famous Pouilly Fume of the Loire region of France, Fume Blanc has a richer, fuller style, but is still a pretty dry white. Because of its dryness, the public hasn't quite taken to Sauvignon Blanc, which may be the reason for this wines inferiority complex. Fortunately, lack of demand has kept prices reasonable. Serve it with a simple fish dish and you will look very wine smart.

Riesling

Pronounced Rees-ling. Just as Pinot Noir and Cabernet vie for the throne in the red wine world, Chardonnay and Riesling fight it out for the best white in wine tastings around the world. With its reputation for sweetness wine snobs have shunned it. Riesling can be bone dry when produced in the Alsatian region of France (this is also the only French land the government will allow Riesling to be grown on). It grows well in colder climates and it has long been the staple in German wines. It didn't travel well to California, but it is doing well in Washington State. Riesling also produces the best desert wines in the world. It is the best beginner wine. If you know someone who doesn't like wine, try this one on them first…they will be instant converts to the goodness of wine, and eventually the palate will deepen into stronger whites and then to reds.

Chenin Blanc

Pronounced Shen-in Blănc. This grape is prevalent in the Loire Valley of northwestern France, where the resulting wine changes from season to season. The wine made from the Chenin Blanc grape in Loire is called Vouvray, and in years when the growing season is warm and pleasant, producers make Vouvray demi-sec (half-dry). It has is the more sweet variety of Vouvray, but the acidity inherent in Chenin Blanc balances out this sweetness, making it a very enjoyable wine. On off years when the sun refuses to come out and the weather is just chilly, the grapes provide a lot less sugar and producers make Vouvray sec. This is considerably drier and much more acidic. It matches best with simple seafood dishes. Chenin Blanc is also sold as a varietal from South Africa, where Dutch settlers transported the vine in the 1600's. South Africa makes a pleasant, floral Chenin Blanc that is very drinkable and very reasonably priced.

Pinot Blanc

Pronounced Pea-no Blănc. With its high acidity and full body, California wine growers use this for many sparkling wines (in combination with other grapes). On its own as a varietal, it isn't all that complex and is easily matched with food. Typically, Pinot Blanc makes a non-descript wine with a weak aroma. It is good with food and boring without. It is an old variety that was grown in ancient Burgundy along-side Chardonnay.

Semillon

Pronounce Sem-e-on. This wonderful grape rarely stands alone as a varietal, but it lends a roundness and sweetness to many blends in France, Australia, and California. Its silky richness blends well with Sauvignon Blanc, and its pairing with Chardonnay makes a pleasing, affordable wine. Its aromas include fig, honey, and lemon but these qualities do not make it strong enough to stand alone with great quality.

Viogner

Pronounced Vin-YEA. This is a varietal that is beginning to be recognized out of California as a great alternative to Chardonnay. While Chardonnay intones flavors of vanilla and pear, Viogner's flavors are more apricot and peach with flowers. Its home turf is the Northern Rhone valley of Condrieu, France and a world-class bottle of this varietal can cost upwards of 100 dollars. Less expensive and very good versions of Viogner are also available, but look for the Condrieu area on the label. California Voigner can also get expensive.

Pinot Grigio

Pronounced Pea-no Gri-jio.This is a grape that is best produces in Northern Italy. It is a relative of Pinot Blanc, but unlike its cousin, Pinot Grigio stands alone well with seafood. It is well structured and acidic when grown in cooler climates, but when grown in warmer areas, it looses its acidity and its allure. It grows best in Northern Italy and in Alsace. In the latter it is known as Tokay Pinot Gris. It is also grown successfully in Oregon, where it's called Pinot Gris. Its flavors include orange and pine.

Gewurztraminer

Pronounced gah-VERTS-truh-MEEN-er, this wine is a rich, pungent and spicy one and that makes it hard to pair with food. In Germany and the Alsace region of France it is traditionally paired with sausage and ham, but because of its low acidity and bold flavors it can be enjoyed all by itself or with a creamy cheese. It usually is second to the Reisling grape in terms of how much vineyard space it gets in France and Germany. In California, it just hasn't performed all that well, lacking the complexity of its European counterparts. For trivia buffs- Gewurz is German for "spicy" or "pungent."