An overview of the various types of white wine
Wine has been an important part of human history for thousands of years. No-one knows what happy accident led to its discovery, but there is ample evidence to show that it has influenced world history, religion, economy and culture. Wine making is a major industry throughout the world; demand has been increasing annually and seems set to continue, largely due to the emergence of newly rich nations like Brazil, Russia, India and China. Recent decades have seen wine becoming commonplace in stores and supermarkets. Quality and choice have improved enormously, with consumers no longer restricted to Blue Nun.
Chilled white wines are refreshing in warm weather. There are various types of white wine made from many grape varieties, seven of which predominate. Chardonnay is the most popular, with medium to high acidity and complex buttery flavours, hints of fruit, nuts, vanilla or spice. Originating in Burgundy, it is grown throughout the world and is regarded as the queen of whites. Chardonnay is an important component of Champagne and many other sparkling wines. It is produced in many styles, with those from Chablis being mostly unoaked, crisp, mineral flavoured wines. New World Chardonnays tend to be oaked with more exotic fruit flavours, although lately the trend has been to produce wines with a subtler, more elegant style.
Gewurztraminer is a wine with bold flavours and spicy overtones of lychees and passion fruit. It has a light, crisp acidity which makes it an ideal accompaniment for Asian cuisine. It is widely grown throughout the world as is Riesling, another highly flavoured wine with a distinct flowery, fruity aroma, light to medium body with medium to high acidity; it is in the global top three favourites, along with Chardonnay and Sauvignon Blanc. They are rarely oaked, and are used for sparkling wine as is Muscat, which is also made into fortified wine.
Chenin Blanc from the Loire Valley is light and fruity. The higher than average acidity makes it suitable for sparkling and dessert wine. The wines produced in Anjou are dry, with flavours of quince and apples, while Vouvray wines tend toward an off-dry style with honey and floral notes. This grape variety is widely grown in California, South Africa and Australia. Pinot Grigio (better known as Pinot Gris in the United States) varies in character, depending on where it is grown. It has strong citrus notes and is good with fish, seafood, salads and light pasta dishes.
Sauvignon Blanc grapes are are light and fruity, with a crisp acidity. Grown in many countries around the world, the flavour varies with the climate, ranging from grassy to sweetly tropical. It is used in the famous dessert wines from Sauternes and Barsac. Viognier produces a wine of low to medium acidity with hints of peach and apricot. Sémillon is a golden-skinned grape which is used to make dry and sweet wines; in Bordeaux it is blended with Sauvignon Blanc and Muscadelle. Despite an overall decline, it is still grown in South Africa, Australia and New Zealand.
Several new varieties have been produced in the USA thanks to Dr. Konstantin Frank. He successfully grafted Riesling, Chardonnay, Pinot Noir, Gewürztraminer and Cabernet Sauvignon onto cold-hardy native root-stocks which resulted in the New York State wine region becoming reinvigorated. It now has nearly one hundred wineries, situated in four main regions: Long Island, Hudson River, Lake Erie and the Finger Lakes. The wines produced are of superior quality, winning many medals and awards: with Martha Clara Vineyards 2010 Riesling and the Galluccio Family Wineries being two notable examples.
