Major types of white wine from France

Date: September 24, 2010

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Chardonnay, gewürztraminer, sauvignon blanc are white grape varieties. This page describes wine styles by variety and production area. Any below variety can give dry white wine or sweet white wine. Some varieties can be made bubbly or still. For each major variety, please find herebelow description, pronunciation, and food pairings.

If only one variety (chardonnay, gewürztraminer) is mentioned on the label, then the wine is called varietal and is named after the grape with a capital initial (Chardonnay, Gewürztraminer). A varietal wine primarily shows the fruit : the

Chardonnay (Shar-doe-nay)

Chardonnay was the most popular white grape through the 1990’s. It can be made sparkling or still.

Food pairings: a good choice for fish and chicken dishes.

Districts: chardonnay makes the principle white wine of Burgundy (France), where it originated. Chardonnay is versatile and is grown with success in most viticultural areas under a variety of climatic conditions.

Typical taste of the different types of chardonnay: voluptuous. Chardonnay wines are often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavors. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD 12 Californian Chardonnay should give citrus fruit flavors, hints of melon, vanilla, some toasty character and some creaminess. Burgundy whites can taste very different.

Sauvignon blanc  (So-veen-yawn Blah)

Food pairings: a versatile food wine for seafood, poultry, and salads.

Districts: of French origin, sauvignon blanc is grown in the Bordeaux region where it is blended with semillon. The Loire valley and New Zealand produce some excellent sauvignon blanc varietals. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities.

Typical taste in varietal wine: sauvignon blanc normally shows a herbal character suggesting bell pepper or freshly mown grass. The dominating flavors range from sour green fruits of apples, pears and gooseberries through to tropical fruits of melon, mango and blackcurrant. Quality unoaked Sauvignon Blancs will display smokey qualities; they require bright aromas and a strong acid finish and are best grown in cool climates.

Semillon

Food pairings: Semillon goes with fish but there are many better matches. Serve dry Semillon with clams, mussels, or pasta salad.

Districts: sémillon is the major white grape in the Bordeaux region of France. Sémillon is also known as Hunter (River Riesling), boal/bual of Madeira, chevrier, columbier, malaga and blanc doux. Sémillon is also grown in Chile, Argentina, Australia, and California.

Typical taste: the wine varietal features distinct fig-like character. Sémillon is often blended with sauvignon blanc to delimit its strong berry-like flavors.

From the Bordeaux region of France come the great Sauternes and Barsac. These wines are produced from overripe sémillon grapes. They are blended with sauvignon blanc to produce a syrupy, full-bodied wine that may be world class.

Muscat (Moos-cat)

More a family of grapes than a single variety, muscat bears no relationship with the Muscadet wine.

Food pairings: Muscat shows best on its own: without food.

Districts: muscat grows in most vine-friendly climates, including the Rhône Valley, Italy (where it is called moscato) and Austria (where it is called Muskateller).

Typical taste: often sweet and always fruity, with a characteristic grapefruity and musky aroma. Muscat wines are easily recognizable to anyone who has tasted a Muscat table grape.

Penot gririo (Pee-no gree-zo)

Pinot grigio is the name of the pinot gris variety where grown in Italy.

Food pairings: versatile.

Districts: pinot grigio is planted extensively in the Venezia and Alto-Adige regions of Italy. It is called malvoisie in the Loire Valley. In Germany and Austria pinot gris is known as the Ruländer or Grauer Burgunder where it is used to make pleasant, young, white wines. Similar aliases are used in the german settled regions of Australia. Pinot grigio is also grown in the western coastal regions of the U.S.A.

Typical taste: pinot gris can produce crisp, dry wines with good acid “bite”. Alsace Pinot Gris shows aromatic, fruity flavors that improve with a couple of years in the bottle.

Riesling (Rees-ling)

Food pairings: dry versions go well with fish, chicken and pork dishes.

Districts: the classic German grape of the Rhine and Mosel, riesling grows in all wine regions. Germany’s great Rieslings are usually made slightly sweet, with steely acidity for balance. Riesling from Alsace and the Eastern U.S. is also excellent, though usually made in a different style, equally aromatic but typically drier (not sweet). California Rieslings are much less successful, usually sweet without sufficient acidity for balance.

Typical taste in varietal wine: Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. The riesling variety expresses itself very differently depending on the district and the winemaking. Rieslings should taste fresh. If they do, then they might also prove tastier and tastier as they age.

Gewuzramainer (Gah-vurtz-tra-meener)

A very aromatic variety.

Food pairings: gewürztraminer is ideal for sipping. It can fit Asian food, pork and grilled sausages.

Districts: gewürztraminer is best known in wines from Alsace, Germany, the U.S. West Coast, and New York.

Typical taste in varietal wine: fruity flavors with aromas of rose petals, peaches, lychees, and allspice. A Gewurztraminer seems generally not as refreshing as other types of dry whites.

SOURCE:      http://www.frenchscout.com/types-of-white-wines

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