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White Grapes There are over 50 major white wine grape varieties but for our purposes we are only covering the more common varietals

Varietal Origin Body/Color Aroma Taste/Sty;e General Pair with
Riesling Germany Light to medium/ pale yellow Apple, peach, lemon Citrus, pineapple, honey/ Very Sweet to dry depending on where the grape is grown; high acid Most Rieslings are best consumed within a few years of bottling and best grown in cool regions Very sweet wines
    •Dessert Fruit pizza
    Peach and Blueberry cobbler
    •Blue Cheese

Sweet wines
    •Poached pears with Mascarpone
  Light curries:
    •Chicken Curry
    •Apple and walnut salad with balsamic vinaigrette
    •Blue Cheese

Semi sweet (medium dry)
  •Cheese: Brie, Munster, Gruyere
  •Classic Cheese Fondue
  •Herbs/spice: Dill, Lemongrass, sage/ginger, clove
  •Sauces: Light cheese

Riesling Alsace, France Medium/Pale yellow Peaches and lime Fruit/Crisp and dry; high acid The more complex, expensive wines are best when aged 5-10 years, these wines are usually higher in alcohol     •Layered Mint Salad
    •Cheese: Asiago
    •Herbs: mint, rosemary
    •Sauces: Light cheese
Gewuerztraminer (German word for spicy grape) Germany Medium to full/Pale yellow Spicy, rose, smoke Fruit/The majority of the wines have a sweet style; low acid Best consumed within a few years of bottling There are 6 levels of ripeness, the more ripe the grape the fuller the body & sweeter the style of wine. Beginning with driest:
  Curry Dishes:
    •lLamb Curry (see Chicken Curry)
    •Smoked Gouda
    •Anise/ Curry, Ginger
Gewuerztraminer Alsace, France Light to medium/ pale yellow Citrus and peach Citrus, spice/ Range from very sweet to dry, depending on where the grape is grown Means spicy grape and it is capable of producing wonderful dessert wines Very sweet wines
    •Lemon Chiffon Cake with Apricot & Orange Coulis

Semi-dry wines
    •Slow cooker Pork Roast (Chinese BBQ)
    •Mint, Lavender/ginger, curry

Albarino Northwestern Spain Light Almonds, peaches and citrus Fruit/ high acid Best consumed early, a wonderful summer wine Pairs well with seafood, duck:
    •Duck Quesadillas with apricot jam and caramelized onions
    •Encrusted Sea Bass in Truffled Wild Mushrooms
    •Goat cheese especially with fruit jam
Sauvignon Blanc California; Loire Valley, France; Bordeaux, France Light to Medium/Pale yellow, greenish straw Herbs, grass, grapefruit lemon Citrus, grass, vanilla, spice/ Crisp and dry; high acid The flavor depends on where it is grown; Sometimes called Fume Blanc; a very food friendly wine   Grilled & Roasted foods:
    •Chili ginger grilled tuna
    •Goat Cheese, Ricotta, Feta
    •Goat cheese tart
    •Dill, Italian Parsley, Oregano/black pepper, garlic
Pinot Grigio Italy; California Light to medium/Light yellow Fruit flavors -- apples, pears and some citrus Pear, apple, lemon/Crisp, dry Also called Pinot Gris; grows best in cool climates, producing better wines; the more expensive Italian Pinot Grigio are fuller bodied with more flavor   Fruits:
    •Mango & Papaya salad
    •Pan seared sea bass with lime pepper
    •Ricotta, Fontina, Provolone
    •Dill, Thyme
Chardonnay Burgundy, France Dry to medium dry/ Yellow to golden Vanilla, spice and oak, buttery; apple Apple pear and orange/ Crisp, smooth, buttery The world's most popular white wine; the grape used to produce Champagne; ranges from simple to complex The majority of the whites grapes grown in Burgundy are Chardonnay, The Chablis area produces white wines from this grape as well     •Citrus Bow Tie Pasta
    •Roasted chicken with Garlic and Lemon
    •Sherry deglazed Shrimp
    •Brie, Munster
    •Tarragon, Sage, Dill
Chardonnay California Dry to medium dry/ Yellow to golden Vanilla, spice and oak Vanilla, spice and oak Oak, vanilla, spice/ Crisp and smooth American's most popular wine, does best in cooler climates such as the Sonoma's Russian River Valley; increase in price when aged in oak barrels   Seafood:
    •Smoked salmon quiche
    •Jarlsberg, Camembert
    •Thyme, sage/clove, ginger
Champagne Produced exclusively in Champagne region of France Dry (brut), sweet (sec) to very sweet (doux)/ light straw to soft pink Apple, pear, flowers Citrus fruits, spice Contains carbon dioxide that adds bubbles to the wine ; the more expensive Champagnes tend to have smaller bubbles; three main grapes use to make Champagne- Pinot Noir, Pinot Meunier and Chardonnay Food pairing depends on the style of the Champagne
Dry style
    •aged cheese
    •roasted meats
Lighter style
    •creamy cheeses
    •pork, poultry and seafood
Sweet style
    •Strawberries and Cream Cheese on Puff Pastries
Sparkling wine California, Italy, other areas of France Dry to sweet/light straw to soft pink (Rose) Peach, melon Citrus fruits Spain: Cava, Italy: Asti or Spumante, and the popular Prosecco Have a Champagne Brunch:
    •Cheese, Rice and Vegetable Strudel
    •Classic Crepe Suzette
    •Leek Tart with Bacon and Goat Cheese
Other White Wines
Conundrum -- A blend of many grapes such as Sauvignon Blanc, Chardonnay, Muscat Canelli, Semillon and Viognier grapes; pairs well with spicy foods, desserts and Asian cuisine, a true California wine. Sauternes -- A French sweet wine from the Sauternais region of the Graves area of Bordeaux. Sauternes is made from Sémillon, Sauvignon Blanc, and Muscadelle grapes; amazing with Blue Cheese. Semillon -- Those from Sauternes, France are rich, honeyed and very sweet; try with Orange and Almond cake with Caramelized Oranges. Trebbiano -- It is estimated that it may produce more wine than any other variety in the world. Used most for blending. Viognier -- From the northern Rhone region of France, a dry wine with peachy aromas with nut and spice; rich and complex; pairs well with mild cheese and chicken; try this wine with Chicken Paillards with Mango salsa or Chicken Washington Rolls.