Chardonnay
The chardonnay grape has expanded widely from its Burgundinian roots and is
now planted virtually worldwide.
It is a grape whose style is hard to define due to the variety of climate, soil
type, etc that it is grown in around the world.
Its wines normally age well in wood, giving a round buttery flavour, with an
occasional smoky or musky smell. The finesse of Blanc de Blancs champagne, the
mineral smell of Chablis, the nuttiness of Meursault or the ripe fruit smells of
Napa Valley wines all show the grape's versatility of character.
Chardonnay is at its best when grown in chalky soils, producing moderate yields,
but the wine can lose its character when these yields are pushed too far.
Probably the world's favourite white grape variety, it is also known as Aubaine,
Beaunois and Melon Blanc.
Chenin Blanc
Its traditional home is the Loire Valley but it is also now widely planted in
South Africa and California, but can be found in Australia, Mexico and New
Zealand as well.
This interesting and chameleon like grape is capable of producing a broad range
of wines from the bone-dry to the great sweet Loire wines of Bonnezeaux and
Quarts de Chaume. These extraordinary flavours have contrasts of honey, guava
and quince with hints of light floral fruitiness.
Chenin Blanc is a wine that has improved its yield in recent years because of
the warmer summers and improved viticultural techniques, especially in the Loire
Valley where problems with ripening the grapes are generally a thing of the
past.
Gewurztraminer
Is native to Northern Italy, but is at its best in Alsace. Now widely grown
in Australia, New Zealand, California and Eastern Europe.
This is one of the most recognisable grapes, both on the vine and in the glass.
The grapes themselves are a wonderful pink colour while the wine has an intense
spicy flavour with hints of exotic fruit, such as lychees and rose petals. They
are predominantly dry wines, but some gewürztraminers are so rich that they
appear sweet on the palate.
It grows best in cooler climates where the soil is acidic. This plays an
important part in the wine's final taste. Because of this love of acidity the
Alsace region is the perfect place for it to flourish.
Muscat
There are a few varieties of Muscat. The Muscat Blanc a Petits Grains is the
finest and most ancient sort of Muscat. It is grown very widely throughout
Europe and also in Victoria, Australia.
It is probably the only grape that produces wine that actually smells of grapes.
The wines produced may vary from rich, sweet and fortified to light, floral and
dry..
The hot climate of North East Victoria is the ideal terroir for producing
delicious liqueur Muscats; this compares with Europe's method of fortification.
The wine itself does have the problem of giving low yields.
Pinot Gris
The grape is also known as Tokay Pinot Gris and in Italy, Pinot Grigio and
Rulander in Germany. It is grown in Alsace, France, Northern Italy, Germany,
Eastern Europe, Mexico, Australia and New Zealand.
Italian Pinot Grigio makes light-bodied fairly neutral wines that compliment
seafood well. Its Alsacian counterpart is much more full-bodied. Most is dry,
aromatic, rich and spicy. It is a wine that doesn't oak well.
The Alsace region provides the ideal terroir, where the good conditions produce
the best quality Pinot Gris.
Riesling
A major variety, widely planted around the world. In France mainly the Alsace
region, in Germany, producing classic wines particularly in the Rheingau and
Mosel vineyards. Also grown in Eastern Europe, Northern Italy and the New World.
One of the great white grapes, it truly reflects the terroir (vine yard
conditions that it is grown in). It can produce powerful wines of superb quality
and elegance, but yet it is still relatively unpopular around the world. The
best wines have a high acidity with a minerally or petrollly aroma. Flavours
range from dry and light including hints of green apples and lime to rich, sweet
and honeyed.
Riesling ages beautifully, but cheap, sweeter Rieslings are to be avoided as the
sweet taste is just added before bottling.
Sauvignon Blanc
A classic grape variety planted widely in Bordeaux, the Loire Valley and
famously in Sancerre and Poully-Fume and the New World especially New Zealand.
It produces a fresh, clean and crisp taste, with sharp, tangy and gooseberry
flavour. It also has undertones of elderflower and asparagus. It has a natural
acidity and is used in dry, medium, sweet and sparkling wines.
Enjoys a cool climate and poorer soils, therefore ideal in the Loire and
Bordeaux regions. One way of minimizing the grapes acidity and crisp
characteristics is to ensure the grapes are very ripe before harvesting and then
ageing them in new oak.
Semillon
This grape has two main homes, Bordeaux in France and the Hunter Valley in
Australia. It is also found widely in Portugal, Israel, Tunisia and the New
World.
The best dry oaked varieties have flavours of nectarine and lemon, where as the
sweeter versions have waxy flavours of peaches, apricots, honey and barley
sugar. Generally it produces full-bodied wines with good acidity, but is also
capable of producing luscious sweet wines.
Traditionally in Bordeaux, Semillon is blended with Sauvignon Blanc. The grapes
tend to grown best in areas of high humidity.
Viognier
Pronounced vee-yon-ee-ay, it is a lovely grape. Originally comes from the
Northern Rhone Valley in France, but has become very popular in California,
Australia and South America.
Produces wines with rich, aromatic flavours of apricots, peaches and blossom.
The wines are dry, but so perfumed and aromatic that they almost appear sweet on
the palate.
Viognier is a difficult, temperamental grape to cultivate, but with the skilful
and modern techniques being developed in California, a complex and consistently
high quality wines are now being produced.