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"Wine makes a man better pleased
with himself. I do not say that it makes him more pleasing
to others."
- Samuel Johnson
White wine
can actually be made from white or black grapes, as all grape juice is
initially colorless. WIth the exception of a few wines, many of them sparkling,
however, most whites are produced from white grapes.
White wine
should be served chilled, but not ice cold, which can mask many of the
flavors present. Styles range from very dry to sweet, depending on the
grapes used.
Grapes used
to make white wine
Chardonnay
[shar-dun-NAY]
-- A well-known variety, and a good introduction to white
wine. Styles range from light and fresh, to heavily oaked, buttery, tropical-fruit-flavored
wines.
Chenin Blanc
[SHEN'N BLAHNK] -- This grape is found in
a range of wines including dry and sharp, sparkling, medium and extra-sweet
wines. Mature examples have a nutty, honeyed flavor. A native of France's
Loire Valley, this grape is currently South Africa's most planted grape,
and is often blended with other grapes to make table wines.
Gewürztraminer
[geh-VERTS-trah-mee-ner] -- At its best,
it produces a floral and refreshing wine with crisp acidity that pairs
well with spicy dishes. When left for late harvest, it's uncommonly rich
and complex, a tremendous dessert wine. A number of quality Gewürztraminers
come from France's Alsace region.
Muscat
[MUSS-kat] -- A versatile grape used in sparkling,
white and fortified wines. The wine actually smells of the grape itself.
Muscats vary from rich and sweet to light, floral and dry.
Riesling
[REES-ling] -- Best known from Germany, Rieslings
range from dry, light and apple crisp to rich, sweet and honey-flavored.
Most pair well with food. Good, inexpensive Rieslings are rare.
Sauvignon Blanc
[SO-vin-yon BLAHNK] -- This aromatic
grape is grown in a number of regions in France and very successfully
in New Zealand as well. Also known as Fumé Blanc in the U.S.,
it has a delightful fresh, tangy style with distinctive flavors
of gooseberries, elderflower and asparagus. Lighter than Chardonnay,
this wine is often seen as a distant second. But it's refreshing,
is typically cheaper than Chardonnay, and pairs well with
many foods, making it well worth trying.
Sémillon
[SEM-ih-yon] -- Often blended with Sauvignon
Blanc, wines from this grape range from dry, light, and lemon-flavored
to sweet, with aromas of barley sugar and peaches. Australia's Hunter
Valley produces a wine made exclusively with Sémillon grapes, and
a few wineries save it for good late-harvest wine.
Viognier
[vee-oh-NYAY] -- A native of France's Rhône
Valley, this challenging grape was almost unheard of until recent years,
but is attracting a growing number of fans. It produces dry wines with
a rich, apricot aroma.
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