White Flashcards
Chardonnay
Grape Parentage: Gouais Blanc x Pinot
Place of Origin: Burgundy
Origin of Grape Name: Chardonnay is a small commune in the Mâconnais, which was formerly known as Cardonnacum–possibly derived from the Latin carduus, or “thistle”. “Chardonnay” is the “place of thistles”.
Major Countries: France (chablis, cote d’or, Maconnais) USA (Napa, Sonoma, Central Coas)
Synonyms:
France: Beaunois (Chablis), Melon d’Arbois (northern Jura), Gamay Blanc (southern Jura), Epinette (Champagne), Pinot Blanc à Cramant (Champagne), Arnaison (Touraine), Morillon (Yonne), Plat de Tonnerre (Yonne), Rousseau (Saône), Petite Sainte-Marie (Savoie), Petit Chatey (Jura)
Austria: Feinburgunder, Morillon
Italy: Gelber Weißerburgunder (Alto Adige)
Germany: Weißer Clevner
Viticultural Characteristics: Thin-Skinned, Early-Budding, Susceptible to Grey Rot/Botrytis, Susceptible to Millerandage
Preferred Soil Type: chalk and limestone
Common Blending Partners: Pinot Noir, Meunier, Pinot Blanc, Savagnin, Sémillon
Typical Descriptors and Structure for Chablis
Visual: Pale Straw/Straw with Hints of Green, Moderate Concentration
Aromas/Flavors: Moderate Intensity
Fruit: Tart to Just Ripe Tree Fruit (Green Apple, Yellow Apple, Green Pear), Citrus (Lemon)
Sulphuric Note (especially in youth): Flint, Burnt Match, Slight Cabbage
Oxidative Notes (if neutral barrels are employed): Hazelnut, Almond, Cheese Rind
Floral: Faint White Flowers, Apple Blossoms, Hawthorne, Acacia
Earth: High Minerality, Stony, Chalk, Saline/Seaspray, Oyster Shell, Button Mushroom
Oak: None or Neutral Barrel
Structure: Bone Dry to Dry, Moderate to Moderate Plus Body, Elevated to High Acidity, Moderate Alcohol
Typical Descriptors and Structure for Côte de Beaune Chardonnay
Visual: Straw to Yellow/Pale Gold, Moderate to Moderate Plus Concentration
Aromas/Flavors: Moderate to Moderate Plus Intensity
Fruit: Tree Fruits (Green/Yellow Apple, Pear, Quince), Citrus (Lemon), Melon, Stone Fruit (White Peach, Yellow Cherry)
Sulphuric Note (especially in youth): Flint, Burnt Match, Slight Cabbage
Oxidative Notes: Almond, Hazelnut, Cheese Rind
Malolactic Notes: Slight Butter, Crème Fraiche/Sour Cream
Floral: White Flowers, Acacia, Hawthorne, Honeysuckle, Apple Blossoms
Other: Slight Spice, Slight Savory Herbs
Earth: Moderate to High Minerality, Limestone, Button Mushroom
Oak: Low to High Use of New French Oak, Toffee, Salted Caramel, Butterscotch, Sweet Baking Spices, Cinnamon, Toast, Smoke
Bottle Age Aromas: Truffle, Honey, Nut
Structure: Dry, Moderate to Full Body, Elevated Acidity, Moderate to Elevated Alcohol
Typical Descriptors and Structure for Oak-Driven California Chardonnay
Visual: Yellow/Pale Gold, Moderate Plus Concentration
Aromas/Flavors: Moderate to Moderate Plus Intensity
Fruit: Ripe Tree Fruits (Yellow Apple, Baked Pear), Ripe Citrus (Meyer Lemon), Ripe Apricot, Tropical Fruits (Ripe Pineapple, Mango), Melon
Floral: White Flowers, Apple Blossoms, Honeysuckle
Oxidative Notes: Hazelnut, Almond
Malolactic Notes: Butter, Yogurt, Crème Fraiche/Sour Cream
Other: Sweet/Canned Corn
Earth: Low Minerality, Slight Limestone
Oak: Moderate to High Use of New French Oak, Toffee, Salted Caramel, Butterscotch, Sweet Baking Spices, Vanilla, Pie Crust, Toast
Structure: Dry (may have slight residual sugar), Moderate Plus to Full Body, Moderate Acidity, Elevated Alcohol
Albariño
Grape Parentage: unconfirmed (genetic testing suggests a close relationship with Loureiro and a parental relationship with Caíño Blanco)
Place of Origin: Galicia/Minho (a competing theory suggests that Albariño is a Riesling clone, brought to the region by monks traveling from Germany along the Camino de Santiago, or Pilgrims’ Road, but modern DNA study does not support this)
Origin of Grape Name: “White wine from the Rhein” (“alba” + “riño”)
Major Countries of Production:
Spain: 5,320 hectares (2007, Observatorio español del Mercado del Vino/OeMV)
Galicia
Portugal: 2,340 ha (2010, Wine Grapes)
Vinho Verde (Monção e Melgaço subzone)
Note: DNA evidence has conclusively proven that “Albariño” in Australia is actually Savagnin
Synonyms:
Spain: Galego, Azal Blanco, Albelleiro, Alvarin Blanco
Portugal: Alvarinho, Galeguinho
Viticultural Characteristics: Susceptible to Downy and Powdery Mildew, Moderate Vigor, Early- to Mid-Ripening,
Preferred Soil Type: sand and alluvial topsoils with rocky subsoil (such as granite)
Common Blending Partners: Treixadura, Loureiro, Caíño Blanco
Typical Descriptors and Structure for Rías Baixas Albariño
(without barrique)
Visual: Pale Straw with Hints of Green, Moderate Minus Concentration, Slight Residual Gas (in youth)
Aromas/Flavors: Moderate Plus Intensity
Fruit: Ripe Citrus (Orange, Meyer Lemon, Ruby Red Grapefruit), Stone Fruit (White Peach, Peach Pit, Apricot, Nectarine), Green Apple, Melon
Floral: White and Yellow Flowers, Citrus and Apple Blossoms
Other: Bubblegum, Agave, Slight Beer Yeast, Leesy, Saline, Possible ML fermentation
Earth: Moderate Plus Minerality
Oak: None
Structure: Dry, Moderate Body, Elevated Acidity, Moderate Alcohol, Phenolic Bitterness
Chenin Blanc
Place of Origin: Anjou
Grape Parentage: Savagnin x ?
Major Countries of Production:
South Africa: 18,515 hectares (2010, SAWIS)
France: 9,835 hectares (2011, FranceAgrimer)
Maine et Loire département: 5,121 ha
Indre et Loire département: 3,191 ha
USA:
California: 7,667 acres (2010, USDA/CA dept. of Agriculture)
Synonyms:
South Africa: Steen
France: Pineau de la Loire, Pineau d’Anjou, Pineau (Loire Valley)
South America: Pinot Bianco
Viticultural Characteristics: Thin-Skinned, Early-Budding, Late-Ripening (in cool climates), Susceptible to Botrytis/Grey Rot, Susceptible to Oidium, Resistance to Downy Mildew
Preferred Soil Type: calcareous soils
Associated Classic Soil Types:
Touraine: Tuffeau
Common Blending Partners: Classic examples of Chenin Blanc are varietal wines, but it may be blended with Chardonnay, Colombard, or Sauvignon Blanc for basic and bulk wines
Typical Descriptors and Structure for Vouvray Sec/Demi-Sec
Visual: Pale Straw/Straw with Hints of Green, Moderate Concentration
Aromas/Flavors: Moderate to Moderate Plus Intensity of Aromas
Fruit: Tree Fruit (Green/Golden/Oxidized Apple, Quince, Yellow Pear), Citrus (Tangerine, Orange, Lemon), Demi-Sec examples may also reveal Melon and Tropical Fruit Notes
Sulphuric Note (in youth)
Oxidative Notes: Slight Bruised Apple, Bitter Nut, Almond, Cheese Rind/Soft Cheese
Floral: Orange Blossoms, Jasmine, Honeysuckle, Fragrant White Flowers
Herbal: Chamomile/Herbal Tea, Medicinal Notes, Dandelion Greens, Wasabi, Savory Herbs, Tree Bark
Botrytis (possible): Honey (particularly with Bottle Age), Ginger, Marmalade
Other: Wet Wool, Lanolin
Earth: Moderate Plus to High Minerality, Damp Straw, Limestone/Tuffeau, Wet Stones, White Mushroom
Oak: None or Neutral Cask
Structure: Dry to Off-Dry (dry examples typically have slight RS), Moderate Body, High Acidity, Diminished to Moderate Alcohol
Typical Descriptors and Structure for Savennières
Visual: Pale Yellow/Gold, Moderate Plus Concentration
Aromas/Flavors:
Fruit: Tree Fruit (Green/Golden/Oxidized Apple, Quince, Yellow Pear), Citrus (Tangerine, Bergamot, Lemon), Dried Apricot
Oxidative Notes: Bruised/Rotten Apple, Cider, Bitter Nut, Almond/Marzipan, Pistachio, Cheese Rind/Soft Cheese (overall the character of classic Savennières tends to be more oxidative than Vouvray)
Floral: Honeysuckle, Jasmine, White Flowers
Herbal: Chamomile/Herbal Tea, Medicinal Notes, Dandelion Greens, Wasabi, Savory Herbs, Tree Bark
Botrytis (possible): Honey (particularly with bottle age), Saffron, Ginger, Marmalade
Other: Wet Wool, Lanolin
Earth: Moderate Plus to High Minerality, Damp Straw, Schist, Wet Stones, White Mushroom
Oak: None or Neutral Cask
Structure: Dry, Moderate Plus to Full Body, High Levels of Extract, High Acidity, Moderate to Elevated Alcohol
Grüner Veltliner
Grape Parentage: Traminer x St.
Georgener-Rebe
Place of Origin: Austria or Northern Italy
Viticultural Characteristics: Mid- to Late-Budding, Mid- to Late-Ripening, Susceptible to Downy Mildew
Preferred Soil Type: gneiss, loess, other weathered primary rock
Common Blending Partners: Grüner Veltliner is typically vinified as a single variety
Typical Descriptors and Structure for Wachau Federspiel and Kremstal/Kamptal Classic Grüner Veltliner
Visual: Pale Straw with Hints of Green, Moderate Minus Concentration, Slight Residual Gas (in youth)
Aromas/Flavors: Moderate to Moderate Plus Intensity
Fruit: Citrus (Grapefruit, Lime, Lemon), Under-ripe to Ripe Stone Fruit (White Peach, Nectarine, Yellow Cherry, Green Plum), Green Apple
Floral: White Flowers
Spice: White Pepper, Wasabi, Peppery Greens (Arugula, Watercress), Radish, Lentils
Green/Herbal: Sugar Snap Pea/Crisp Green Vegetable, Celery, Tarragon, Chive/Chive Blossom
Botrytis: None
Earth: High Minerality, Stony, Granitic
Other: Leesy, Smoke
Oak: None
Structure: Dry, Moderate Body, Elevated Acidity, Moderate Alcohol
Typical Descriptors and Structure for Wachau Smaragd and Kremstal/Kamptal Reserve Grüner Veltliner
Visual: Straw with Hints of Green, Moderate to Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity of Aromas
Fruit: Citrus (Grapefruit, Lemon, Lime, Orange), Ripe Stone Fruit (Peach, Apricot, Yellow Cherry, White Plum), Red/Yellow Apple, Slight Dried and/or Tropical Fruit Character
Floral: White Flowers
Spice: White Pepper, Wasabi, Radish, Lentils
Green/Herbal: Slight Chive, Tarragon, Sage
Slight Oxidation: Blanched Almond, Nut
Botrytis: Slight Ginger, Honey, Saffron
Earth: Moderate to High Minerality, Stony, Granitic
Other: Leesy, Smoke
Oak: None or Neutral Large Cask
Structure: Dry, Moderate Plus Body, Elevated Acidity, Moderate to Elevated Alcohol
Melon de Bourgogne
Grape Parentage: Gouais Blanc x Pinot
Place of Origin: Burgundy (after a severe frost in 1709 killed many of their preexisting vines, the vignerons of Pays Nantais replanted with Melon de Bourgogne, and the grape now calls the region home)
Origin of Grape Name: “melon of Burgundy”
Major Countries of Production:
France: 11,326 hectares (2011, FranceAgrimer)
Loire Atlantique département: 10,455 ha
Synonyms:
France: Muscadet, Gros Auxerrois, Gamay Blanc à Feuilles Rondes
Note: A large amount of “Pinot Blanc” planted in California in the 1970s was determined through DNA testing to be Melon de Bourgogne
Viticultural Characteristics: High-Yielding, Early-Budding, Early-Ripening, Resistance to Cold and Frost, Susceptible to Powdery Mildew, Downy Mildew, and Botrytis/Grey Rot
Preferred Soil Type: stony, mineral-rich schistous soils
Common Blending Partners: Melon de Bourgogne is typically vinified as a single variety
Typical Descriptors and Structure for “Sur Lie” Muscadet Sèvre-et-Maine
Visual: Watery to Pale Straw with Hints of Green, Low to Moderate Minus Concentration, Slight Residual Gas (in youth)
Aromas/Flavors: Moderate Minus to Moderate Intensity
Fruit: Tart Citrus (Lemon, Lime), Tart Tree Fruit (Green Apple, Green Pear), Under-ripe Stone Fruit (White Peach, Nectarine)
Floral: Faint White Flowers
Herbal/Root: Dandelion Greens, Nettles, Savory Herbs, Peppery Greens, Turnip/Root Vegetable
Sur Lie: Leesy, Yeast, Sourdough, Sour Beer, Slight Cream
Earth: High Minerality, Saline/Brine, Sea Salt, Wet Stones
Oak: None
Structure: Dry, Moderate Minus to Moderate Body, High Acidity, Moderate Alcohol
Muscat Blanc à Petits Grains
Major Countries of Production:
Italy: 11,729 ha (2010, Il Corriere Vinicolo)
France: 7,746 hectares (2011, FranceAgrimer)
Hérault département: 2,254 ha
Drôme département: 1,189 ha
Greece: Samos, Rhodes, Cephalonia, Patros
USA:
California: 1,908 acres (2010, CA/Dept. of Agriculture)
Synonyms:
Italy: Moscato Bianco, Moscato Canelli (Asti)
France: Muscat d’Alsace, Muscat Lunel, Muscat de Frontignan
Hungary: Sárgamuskotály (Tokaj)
Spain: Moscatel de Grano Menudo
Germany: Muskateller
South Africa: Muskadel, Muscat de Frontignan
Australia: Muscat de Frontignan
Greece: Moschato Aspro, Muscat of Samos
Macedonia: Temjanika
Russia: Tamyanka
California: White Muscat
Note: Muscat of Alexandria (Hanepoot), Muscat of Hamburg, and Muscat Ottonel are distinct varieties.
Color Mutations of Muscat Blanc à Petits Grains: Yellow Muscat (Gelber Muskateller), Brown Muscat (Frontignac), Red Muscat (Roter Muskateller)
Viticultural Characteristics: Early-Budding, Late-Ripening, Susceptible to Fungal Disease, Susceptible to Leaf Roll Virus, Low-Yielding
Preferred Soil Type:
Common Blending Partners: Muscat Blanc à Petits Grains may be blended with other varieties in small proportions to add aroma, but it is often vinified as a single variety. In Alsace, it is often blended with Muscat Ottonel.
Typical Descriptors and Structure for Alsace Muscat:
Visual: Straw/Yellow, Moderate to Moderate Plus Concentration
Aromas/Flavors: High (Heady) Intensity
Fruit: Ripe Citrus (Orange, Tangerine), Ripe Tree Fruit (Yellow Pear), Ripe Stone Fruit (Yellow Peach, Apricot), Tropical Fruit (Pineapple, Mango), Melon, Grape
Floral: White, Yellow and Red Flowers, Honeysuckle, Rose, Orange Blossoms, Lilacs, Elderflower
Herbal/Green: Slight Vegetative Notes
Spice: Musk, Potpourri, Cinnamon, Licorice
Earth: Moderate to Moderate Plus Minerality, Stony, Button Mushroom, Damp Cellar
Oak: None or Large Neutral Cask
Structure: Dry, Moderate Body, Moderate Acidity, Moderate Alcohol, Phenolic Bitterness
Typical Descriptors and Structure for Muscat de Beaumes-de-Venise
Visual: Straw, Moderate Concentration
Aromas/Flavors: High (Heady) Intensity
Fruit: Candied Citrus (Orange, Tangerine), Ripe Stone Fruit (Yellow Peach, Apricot), Tropical Fruit (Pineapple, Mango), Melon Liqueur, Grape
Floral: White, Yellow and Red Flowers, Honeysuckle, Rose, Orange Blossoms, Lilacs, Elderflower
Other: Honey
Oak: None
Structure: Medium Sweet to Sweet (at least 110 g/l residual sugar), Full Body, Moderate Acidity, High Alcohol (fortified)
Pinot Grigio (Gris)
Color: White (Grey/Pink-Skinned)
Grape Parentage: Pinot Gris and Pinot Noir are clones, and the prototype “Pinot” was likely a wild vine
Place of Origin: Burgundy
Origin of Grape Name: “Grey” Pinot (“Pinot” is derived from the French word for “pine cone,” a reference to the shape of the grape cluster)
Regions: France (Alsace) Italy (Friuli, Trentino-Alto Adige)
Synonyms:
Italy: Pinot Grigio
France: Pinot Beurot (Burgundy), Malvoisie (Savoie, Loire), Tokay d’Alsace (banned synonym in Alsace), Gris Cordelier, Fauvet, Auvernat Gris, Petit Gris, Fromentot
Germany: Rülander, Grauburgunder, Grauklevner
Hungary: Szürkebarat, Grauer Mönch
Switzerland: Malvoisie de Valais
Slovenia/Croatia: Rulandac Sivi
Viticultural Characteristics: Early-Budding, Mid-Ripening, Resistance to Pests and Most Diseases, Susceptible to Botrytis/Grey Rot
Alsatian Biotypes of Pinot Gris:
Gros Grains: larger berries, higher-yielding
Petits Grains: smaller berries, lower-yielding, much rarer
Preferred Soil Type: deep and fertile soils with high mineral content
Common Blending Partners: While often vinified as a single variety, Pinot Gris may be blended with other Alsatian white grapes (Riesling, Pinot Blanc, Gewurztraminer, etc.)
Typical Descriptors and Structure for Alsatian Pinot Gris
Visual: Yellow/Pale Gold (possibly with slight copper and pink tones), Moderate to Moderate Plus Concentration
Aromas/Flavors: Moderate to Moderate Plus Intensity
Fruit: Stone Fruit (Apricot, Yellow Peach), Candied Citrus (Meyer Lemon, Orange), Ripe Tree Fruit (Baked Apple, Quince), Tropical Notes (Pineapple), Banana/Banana Peel
Floral: Faint White Flowers, Apple Blossoms, Honeysuckle
Spice: Exotic Spices, Musk, Cinnamon
Botrytis: Honey, Ginger
Other: Beeswax, Damp Cellar, Nutty, Bitter Almond
Earth: Moderate to High Minerality, Mushroom/Forest Floor
Oak: Large Neutral Oak Casks
Structure: Dry to Medium Dry, Moderate Plus Body, Moderate Acidity, Moderate to Elevated Alcohol, Phenolic Bitterness
Typical Descriptors and Structure for Italian Pinot Grigio
(typical examples)
Visual: Pale Straw with Hints of Green (possibly with slight copper and pink tones), Moderate Concentration
Aromas/Flavors: Moderate Intensity
Fruit: Citrus (Lemon), Tree Fruit (Red and Yellow Apple), Creamy Stone Fruit (White Peach, Nectarine), Melon
Floral: White and Yellow Flowers
Herbal: Watercress/Arugula
Other: Peanut Shell, Lager Yeast/Stale Beer
Earth: Moderate to Moderate Plus Minerality, Stone/Chalk, Ashen Notes, Saline
Oak: None
Structure: Dry, Moderate Body, Elevated Acidity, Moderate Alcohol, Slight Phenolic Bitterness
Typical Descriptors and Structure for Oregon Pinot Gris
Visual: Pale Straw with Hints of Green (possibly with slight copper and pink tones), Moderate Concentration
Aromas/Flavors: Moderate to Moderate-minus Intensity
Fruit: Citrus (Lemon), Ripe Tree Fruit (Yellow Apple), Stone Fruit (White Peach, Nectarine), Melon
Floral: White and Yellow Flowers
Herbal: Little to None
Other: Mushroom, Lees
Earth: Low to Moderate Mineral Aromas
Oak: None
Structure: Dry to Slightly Off-Dry, Moderate Plus Body, Moderate to Diminished Acidity, Moderate to Elevated Alcohol, Slight Phenolic Bitterness
Riesling
Grape Parentage: Gouais Blanc (Weißer Heunisch) x crossing of Traminer and a wild vine
Regions: Germany (mosel, rhein), France (Alsace), South Australia (clare valley, eden valley)
Viticultural Characteristics: Late-Budding, Early-Ripening (in warmer climates), Cold-Resistant, Susceptible to Coulure and Grey Rot/Botrytis
Preferred Soil Type: slate and other well-drained, poor soils
Associated “Classic” Soil Types:
Mosel: Devonian Blue Slate
Common Blending Partners: Riesling is usually vinified as a single variety
Typical Descriptors and Structure for Mosel Kabinett Riesling
Visual: Brilliant, Watery White with Hints of Green, Low Concentration
Aromas/Flavors: High Intensity
Fruit: Tart Tree Fruits (Green Apple, Bosc Pear, Quince), Citrus/Citrus Peel (Lemon, Lime, Grapefruit), Stone Fruit (White Peach, White Plum, Nectarine), Blackcurrant
Sulphuric Note (in youth)
Floral: White Flowers, Jasmine, Fruit Tree Blossoms
Other: Slight Smoke, Candlewax, Panna Cotta/Meringue, Slight Petrol
Earth: High Minerality, Slate, Crushed Rock
Oak: None or Large Neutral Cask
Bottle Age Aromas: Honey, Petrol, Paraffin
Structure: Off-Dry to Medium Dry, Light Body, High Acidity, Low Alcohol
Typical Descriptors and Structure for Rheingau Spätlese
Visual: Star-Bright, Straw with Hints of Pale Gold and Green, Moderate Concentration
Aromas/Flavors: High Intensity
Fruit: Ripe Tree Fruits (Yellow Apple, Pear, Quince), Fresh Citrus/Citrus Peel (Grapefruit, Orange, Meyer Lemon), Stone Fruits (Nectarine, White Peach, Apricot, Cherry), Melon
Sulphuric Note (in youth)
Floral: White Flowers, Wildflowers, Honeysuckle, Jasmine, Fruit Tree Blossoms
Botrytis: Ginger, Honey, Saffron
Slight Herbal/Spice: Lemongrass
Other: Slight Smoke, Candlewax, Panna Cotta/Meringue, Slight Petrol
Earth: High Minerality, Granite, Slate, Crushed Rock
Oak: None or Large Neutral Cask
Bottle Age Aromas: Honey, Petrol, Paraffin, Herbs (Marjoram, Spearmint)
Structure: Medium Dry to Medium Sweet, Moderate Minus Body, High Acidity, Low Alcohol
Typical Descriptors and Structure for Dry Alsace Riesling
Visual: Yellow/Gold with Hints of Green, Moderate Plus Concentration
Aromas/Flavors: High Intensity
Fruit: Ripe and Cooked Tree Fruits (Yellow Apple, Baked Pear, Quince), Citrus (Lemon, Citronella, Grapefruit), Stone Fruit (Yellow Peach, Stewed Apricot), Tropical Fruit (Pineapple), Banana/Banana Peel
Sulphuric Note (in youth)
Floral: White Flowers, Honeysuckle, Jasmine
Botrytis: Ginger, Honey, Saffron
Spice: Cardamom, Anise, Fennel
Other: Smoke, Candlewax, Slight Petrol
Earth: High Minerality, White Mushroom
Oak: None or Large Neutral Cask
Bottle Age Aromas: Honey, Petrol, Paraffin, Marzipan, Browned Toast
Structure: Dry, Moderate to Moderate Plus Body, High Acidity, Moderate to Elevated Alcohol
Typical Descriptors and Structure for Clare Valley/Eden Valley Riesling
Visual: Pale Straw with Hints of Gold and Green, Moderate Concentration
Aromas/Flavors: High Intensity
Fruit: Ripe Citrus (Lime, Lime Candy, Lemon), Stone Fruit (White Peach, White Nectarine), Tart Tree Fruit (Green Apple), Slight Tropical Fruit (Passion Fruit, Guava)
Sulphuric Note (in youth)
Floral: White Flowers, Purple Flowers, Linden/Lime Blossoms, Roses
Other: Slight Spice, Kerosene/Petrol, Margarita Salt, “Fresh Tennis Ball”
Earth: Moderate to Moderate Plus Minerality, Slate, Steely
Oak: None
Structure: Dry, Moderate to Moderate Plus Body, High Acidity, Moderate Alcohol
Sauvignon Blanc
Viticultural Characteristics: Late-Budding, Early-Ripening, Susceptible to Botrytis/Grey Rot and Powdery Mildew
Preferred Soil Type: dry and rocky soils, such as chalk or gravel
Associated “Classic” Soil Types:
Loire Valley: silex, caillottes, terres blanches
Graves: boulbènes
Common Blending Partners: Sémillon, Muscadelle
Typical Descriptors and Structure for Sancerre
Visual: Pale Straw with Hints of Green, Moderate Concentration
Aromas/Flavors: Moderate to Moderate Plus Intensity of Aromas
Fruit: Tart Citrus (Grapefruit, Lemon, Lime), Tart Tree Fruit (Green Apple, Green Pear), Gooseberry, Under-ripe Stone Fruit (White Peach), Slight Tropical Fruit (Kiwi, Passion Fruit)
Floral: Faint White Flowers, Citrus Blossoms
Herbal/Green/Pyrazine: Cut Grass, Green Bell Pepper, Blackcurrant Bud, Box Tree, Nettles, Tarragon
Earth: High Minerality, Wet Stones, Chalk, Crushed Rocks
Oak: None or Neutral Oak Casks
Structure: Dry, Moderate Body, High Acidity, Moderate to Moderate Plus Alcohol
Typical Descriptors and Structure for Marlborough Sauvignon Blanc
Visual: Pale Straw with Hints of Green, Moderate Concentration
Aromas/Flavors: High Intensity of Aromas
Fruit: Citrus (Grapefruit, Lemon, Lime), Melon, Gooseberry, Tropical Fruit (Passion Fruit, Guava, Pineapple)
Floral: Faint White Flowers, Citrus Blossoms
Herbal/Green/Pyrazine: Cut Grass, Asparagus, Canned Pea, Green Bell Pepper, Jalapeño, Blackcurrant Bud, Rhubarb
Earth: Low to Moderate Minerality, Wet Sand, Chalk
Oak: None
Structure: Dry, Moderate Body, High Acidity, Moderate to Moderate Plus Alcohol
Typical Descriptors and Structure for Napa/Sonoma Sauvignon Blanc
Visual: Straw with Hints of Green and Gold, Moderate Concentration
Aromas/Flavors: Moderate Plus Intensity, Less Pronounced Varietal Character
Fruit: Ripe Citrus Fruit (Ruby Red Grapefruit, Lemon, Mandarin Orange, Lime), Tropical Fruit (Passion Fruit, Guava, Kiwi), Ripe Tree and Stone Fruit (Red Apple, White Peach, Nectarine), Melon
Floral: White Flowers, Citrus Blossoms
Herbal/Green/Pyrazine: Cut Grass, Celery, Tarragon, Lemongrass
Earth: Low to Moderate Minerality
Oak: None or Low to Moderate Use of New French Oak (Napa examples with new barrique fermentation and aging may take on aromas and flavors similar to Graves Bordeaux Blanc)
Structure: Dry, Moderate Plus Body, Moderate Plus to High Acidity, Moderate Plus to High Alcohol
Typical Descriptors and Structure for Graves Bordeaux Blanc
(typically blended with Sémillon)
Visual: Yellow/Pale Gold Color with Hints of Green, Moderate Plus Concentration
Aromas/Flavors: Moderate Intensity of Aromas
Fruit: Citrus (Grapefruit, Lemon), Tropical Fruit (Pineapple, Passion Fruit), Tree Fruit (Green Fig, Green/Yellow Apple), Melon, Stone Fruit (Nectarine, Peach, Apricot)
Floral: Honeysuckle, Faint White Flowers
Herbal/Green/Pyrazine: Cut Grass, Celery Seed/Celery
Earth: Gravel, Wet Rocks
Other: Beeswax, Lanolin, Cream Soda, Sunflower Seed
Oak: Moderate to High (50%) Use of New French Oak, Vanilla, Toast
Structure: Dry, Moderate to Moderate Plus Body, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol
Torrontes
Viticultural Characteristics: Thick-Skinned, High-Yielding
Preferred Soil Type: Sand
Common Blending Partners: None
Typical Descriptors and Structure for Salta Torrontés
Visual: Yellow with Hints of Green, Moderate Plus Concentration
Aromas/Flavors: High Intensity
Fruit: Synthetic Grape, Tropical Fruit (Pineapple, Guava, Papaya), Ripe Citrus (Orange, Meyer Lemon), Ripe Stone Fruit (Peach), Melon
Floral: Highly Floral/Perfumed, Orange Blossoms, Roses, Jasmine, Geraniums
Other: Hand Lotion/Soapy, Potpourri, Slight Musk Spice
Earth: Low to Moderate Minerality
Oak: None
Structure: Dry, Moderate Plus Body, Moderate to Elevated Acidity, Elevated Alcohol, Possible Phenolic Bitterness
Viognier
Viticultural Characteristics: Early-Ripening, Low-Yielding, Poor Fruit Set and Uneven Ripening, Susceptible to Powdery Mildew, Resistance to Botrytis/Grey Rot, Drought-Resistant
Preferred Soil Type: light, sandy topsoils
Associated “Classic” Soil Types:
Condrieu: arzelle (mica-rich deep sand laid over granite bedrock)
Common Blending Partners: Syrah, Roussanne, Marsanne, Bourboulenc, Grenache Blanc
Typical Descriptors and Structure for Condrieu
Visual: Yellow/Pale Gold Color, Moderate Plus Concentration
Aromas/Flavors: High Intensity
Fruit: Ripe/Lush Stone Fruit (Apricot, Peach, Peach Pit), Ripe Citrus (Mandarin Orange, Ruby Red Grapefruit), Tropical Fruit (Mango, Persimmon), Fruit Cocktail
Floral: Honeysuckle, Jasmine, Orange Blossoms, Rose
Spice: Cinnamon, Musk, Potpourri, Candied Citrus Peel, Anise, Gingerbread
Malolactic Fermentation (not always present): Crème Fraiche, Yogurt, Butter
Earth: Moderate to Moderate Plus Minerality, Stone/Granite
Oak: None, Neutral Oak, or Low to Moderate (approx. 30%) Use of New French Oak
Structure: Dry (may have slight residual sugar), Moderate Plus to Full Body, Diminished to Moderate Acidity, Elevated Alcohol, Phenolic Bitterness
Typical Descriptors and Structure for California Viognier
Visual: Yellow/Pale Gold Color, Moderate Plus to High Concentration
Aromas/Flavors: High Intensity
Fruit: Ripe Stone Fruit (Apricot, Peach), Ripe Citrus (Mandarin Orange, Ruby Red Grapefruit, Tangerine), Ripe Tropical Fruit (Pineapple, Mango), Fruit Cocktail
Floral: Honeysuckle, Rose
Spice: Potpourri, Sweet Spices, Vanilla, Cardamom, Gingerbread
Malolactic Fermentation (not always present): Crème Fraiche, Yogurt, Butter
Earth: Low to Moderate Minerality
Other: Oily, Sweetened Cereal Grains (“Fruit Loops”)
Oak: None, Neutral Oak, or Low to Moderate (approx. 30%) Use of New French Oak
Structure: Dry to Off Dry, Full Body, Diminished Acidity, Elevated to High Alcohol, Phenolic Bitterness
