Whites Flashcards
Albarino
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”)
Synonyms:
Spain: Galego, Azal Blanco, Albelleiro, Alvarin Blanco
Portugal: Alvarinho, Galeguinho
Viticultural Characteristics: Resistance 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 or malolactic fermentation)
Visual: Pale Straw with hints of green, mod - concentration and slight gas in youth
Aromas/Flavors: Mod+ intensity
Fruit-Ripe Citrus (Orange, Meyer Lemon, Grapefruit), Stone Fruit (White Peach, Peach Pit, Apricot, Nectarine), Green Apple, Melon
Floral- White and yellow flowers, citrus and apple blossom
Other- Bubblegum, agave, slight beer yeast, leesy saline
Mod + Minerality and no oak
Structure: Dry, Moderate Body, Moderate plus acidity, Moderate Alcohol
Assyrtiko
Viticultural Characteristics: Loose Clusters, Small-Berried, Thick-Skinned, Prone to Oxidation, Resistant to Drought, Resistant to Mildew, Late-Ripening
Preferred Soil Type: volcanic soil
Common Blending Partners: Athiri, Aidani, Malagousia, Sauvignon Blanc
Typical Descriptors and Structure for Santorini Assyrtiko
Visual: Straw with Hints of Green, Moderate Concentration
Aromas/Flavors:
Fruit: Citrus (Lemon, Lime), Yellow Apple, Stone Fruit in warmer vintages
Floral: Citrus Blossoms, Gardenia, Dried Flowers
Oxidative: Slight Hazelnut
Other: Lees, Petrol (particularly after 3-4 years of bottle age)
Earth: Sulfur, Ash, Flint, Gunsmoke, Lava Rock
Oak: None (although most producers do have a barrique-aged bottling in their range)
Structure: Bone Dry, Moderate Plus Body, Low Tannin (Assyrtiko is an extremely phenolic grape), High Acidity (3.0 pH is average), Moderate Plus Alcohol
Chardonnay
rape 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”.
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
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, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol
Cote 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, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol
California Chardonnay (Oak driven)
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, Moderate Plus to High Alcohol
Chardonnay Clones
Major Clones and Characteristics:
Old Wente: Cuttings from the Wente vineyard in Livermore represented the original source for most California Chardonnay planted in the 1950s and 1960s. The classic form of the clone is “Shot Wente”, which is characterized by smaller clusters, smaller berries, and a high percentage of shot berries. Many new clones have been isolated from Old Wente material, such as the “McRae,” “Martini” and “Hyde” selections.
Mt. Eden Clones: California field selections derived not from Wente, but from Chardonnay vines in the Martin Ray Vineyard in Santa Cruz, originally imported from Burgundy by Paul Masson in the 19th century. This clone is low-yielding and prone to virus.
Davis Clone 108: Although these originated as Wente selections, the Davis clones developed in the 1970s were high-yielding and criticized for lower quality. Clone 108 is a late-ripening selection, a suitable attribute for a Chardonnay clone planted in warmer areas.
Prosser Clone: Isolated at the Washington State University Prosser Experiment Station in the late 1960s, this clone has small, loose clusters with a high proportion of shot berries. Its yields are very low.
Dijon Clones: Raymond Bernard isolated these clones officially-certified clones at Dijon in Burgundy in the 1970s. The Oregon State University and Willamette winemakers first imported these clones into the US in the mid-1980s. 75, 76, 78, 95, and 96 are the principle Chardonnay Dijon Clones.
Mendoza Clone: A clone of uncertain origin (despite its name) once common in California. Today it is more likely found in Western Australia, where it is known as the Gingin clone, or New Zealand.
Note: Two distinct variants of Chardonnay exist, Chardonnay Musqué and Chardonnay Rosé. The former is characterized by a higher presence of terpenes and a Muscat-like floral aromatic intensity, and the latter is pink.
Chenin Blanc
rape Parentage: Savagnin x ?
Sauvignon Blanc x Traminer Rot (Savagnin) has been suggested, but is disputed. Sauvignon Blanc (along with Menu Pineau) is likely a sibling of Chenin Blanc, rather than a parent.
Place of Origin: Anjou
Historical records at the Abbaye de Glanfeuil indicate Chenin’s cultivation in 845, although this does not constitute proof. The earliest appearance of “Chenin Blanc” in print was in 1534.
Origin of Grape Name: Chenin Blanc is named for Mont-Chenin in Touraine
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
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, Moderate Minus to Moderate Alcohol
Savennieres
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 Plus to High Alcohol
Gewurztraminer
Grape Parentage: Gewürztraminer is a mutation of Savagnin Rosé (Red Traminer). Traminer itself has a parent-offspring relationship with Pinot, but it is unclear which is the parent and which is the offspring.
Place of Origin: Although it has been suggested that Traminer is indigenous to Alto-Adige, modern evidence suggests an origin in northeastern France or Germany. Where the Red Traminer mutation developed is open to debate, but it is likely the further Gewürztraminer mutation occurred somewhere in the Rheinland or Pfalz.
Origin of Grape Name: “Spicy” Traminer (“Gewürztraminer” first appeared in print in the writings of the German Johann Metzger in 1827)
Synonyms:
Alsace: Traminer, Rotclevner, Rousselet, Frenscher, Edeltraube
Other France: Traminer Musqué, Traminer Aromatique, Traminer Parfumé, Gentil-Duret Rouge, Gris Rouge
Germany: Dreimanner, Christkindltraube, Rotedel, Rotfranke, Frankisch, Kleinweiner
Italy: Traminer Aromatico, Flaischwiner
Austria: Roter Nurnberger, Ranfoliza
Hungary: Fuszeres, Tramini
Romania: Traminer Roz
Viticultural Characteristics: Thick-Skinned, Early-Budding, Mid-Ripening, Uneven Ripening, Susceptible to Coulure
Preferred Soil Type: loamy and heavy clay soils
Common Blending Partners: While often vinified as a single variety, Gewürztraminer may be blended with other Alsatian white grapes (Riesling, Pinot Gris, Pinot Blanc, etc.)
Typical Descriptors and Structure for Alsatian Gewurztraminer
Visual: Yellow/Gold, Moderate Plus to High Concentration
Aromas/Flavors: High (Heady) Intensity
Fruit: Tropical Fruit (Lychee, Pineapple, Tropical Fruit Punch), Ripe Stone Fruit (Peach Jam, Dried Apricot), Citrus (Orange Marmalade, Grapefruit Pith)
Floral: Roses, Floral Perfume
Spice: Cinnamon, Clove, Gingerbread, Musk, Potpourri, Exotic Spices
Other: Honey, Bergamot Oil, Face Lotion/Perfumed Hand Soap
Earth: Moderate to Moderate Plus Minerality
Oak: None or Neutral Cask
Structure: Dry to Off Dry, Moderate Plus to Full-Body, Moderate Acidity, Moderate Plus to High Alcohol, Phenolic Bitterness
Gruner Veltliner
rape Parentage: Traminer x St. Georgener-Rebe
Place of Origin: Austria or Northern Italy
Origin of Grape Name: “Veltlin” is the German name for Valtellina in Northern Italy
Synonyms:
Austria: Weißgipfler, Manhardsrebe, Grünmuskateller
Czech Republic: Veltlinské Zelené
Slovakia: Zelini Veltlinec
Hungary: Zöldveltelini
Other: Gru-Ve
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
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, Moderate Plus Acidity, Moderate Alcohol
Wachau Smaragd and Kremstal/Kamptal Reserve Grüner Veltliner
isual: 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, Moderate Plus Acidity, Moderate Plus to High Alcohol
Marsanne
Place of Origin: Rhône Valley
Origin of Grape Name: Marsanne’s namesake is the town of Marsanne, near Montélimar. It first appears in print in 1781.
Synonyms:
France: Grosse Roussette (Savoie)
Switzerland: Ermitage
Spain: Marsana
Viticultural Characteristics: Late Budding, Mid-Ripening, High Vigor, Susceptible to Powdery Mildew, and Botrytis/Bunch Rot, Small Berries
Preferred Soil Type: Stony, low-vigor soils
Common Blending Partners: Roussanne, Viognier
Typical Descriptors and Structure for Hermitage and Crozes-Hermitage Blanc
(typically Marsanne-dominated blends with a small proportion of Roussanne)
Visual: Yellow Color with Hints of Gold and Green, Moderate Plus to High Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Ripe Stone Fruit (Apricot, Apricot Kernel, White Peach, White Plum), RIpe Tree Fruit (Quince, Pear, Baked Apple), Melon, Orange Marmalade, Citron/Lemon Oil
Oxidation Notes: Almond/Marzipan, Hazelnut
Malolactic Notes: Butter, Cream
Floral: White Flowers, Honeysuckle, Acacia
Herbal/Green: Green Olive, Thyme, Pine
Spice: Cinnamon, Musk
Other: Beeswax, Honey, Parsnip, Root Beer
Earth: Moderate to High Minerality, Granitic/Stony
Oak: Neutral Casks or Low to Moderate Use of New French Oak, Vanilla Pod, Toast, Smoke, Baking Spices
Structure: Dry, Moderate Plus to Full Body, Moderate to Moderate Plus Acidity (100% Marsanne will have Moderate Minus to Moderate Acidity), Moderate Plus to High Alcohol, Phenolic Bitterness
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”
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
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: Bone Dry to Dry, Moderate Minus to Moderate Body, High Acidity, Moderate Alcohol
