White Wine

(al-baa-ree-nyo) Also known as Albarin blanco. A dry, crisp, zesty, white grape that usually tastes like fresh grapfruit and sometimes fresh pineapple with minerally undertones. Pairs especially well with seafood because of its razor-sharp acidity.
Region: → originally NW Spain & Portugal → now Internationally
Aromas: almonds, apples, citrus, lime, peaches, flowers or grass
Flavors: grapefruit or fresh pineapple
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(shah blee) Wine from the town of Chablis is always from the green Chardonnay grape because it's the only grape allowed to grow there. The cool climate produces crisp wine with more acidity and is usually fermented in stainless steel tanks. It is known for it's purity of aroma and taste.
Region: → France → Northern Burgundy→Chablis
Aromas: hints of gunflint and minerals
Flavors: apple, pear, minerals, gunflint and steely notes
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(shar doh nay) A golden dry white wine high in acidity that pairs well with soft cheese, seafood, starches, and chicken recipes. Often has a velvety finish with citrus flavors, and buttery tone can come from being fermented in an oak barrel, a crisper flavor when fermented in steel.
Region: →International
Wines made with grape: Chardonnay, Chablis (fermented in only steel), White, Burgundy, Champagne
Aromas: fruit, herbal, oak, smoke cinnamon, vanilla, toast, butter, cream
Flavors: fruit, citrus, lemon, apple, tropical fruit, pineapple, melon, herbal, grass, cinnamon, wood, oak, vanilla, toast, butter, smoke, marshmallow, earthy, mushroom
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(GREW ner VELT lee ner) A dry white wine that pairs well with cheese, fish, chicken, and pork.
Region: → Austria, Slovakia, Czech Republic & International
Aromas: spicy notes of pepper and sometimes tobacco
Flavors: mineral, peach, citrus
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(moos cah day) A dry white acidic wine (opposite of Moscato) that is made from the Melon de Bourgogne grape, it pairs well with cheese & fish, it is the perfect oyster wine.
Region: →France → Loire Valley
Aromas: light, yeasty aromas
Flavors: mostly flavorless, has a slight "saltiness"
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(pee noh GREE joe) (pee noh gree) A dry white wine also called pinot gris that pairs well vegetables, seafood, poultry, and especially well suited for Thai, or spicy Chinese cuisine. It has a crisp, acidic bite with aromatic fruity flavors.
Region: →NE Italy & International
Aromas: perfumed pear, apple, lemon, mineral
Flavors: melon, pear, apple, lemon, grapefruit, mineral
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(saw vee nyon blahnk) A dry white wine that pairs well with seafood, poultry, and salads. It usually has a smokey quality with a range of dominating sour fruit flavors with a bright aroma and a strong acid finish. When Oak is added look for Fumé Blanc on the label and this wine will have a less acidic taste and will taste similar to a Chardonnay with hints of oak and vanilla.
Region: →Loire Valley → Bordeaux & International
Aromas: spicy notes of pepper and sometimes tobacco
Flavors: citrus (grapefruit, lemon), melon, grassy, herbs, mineral, oak, vanilla, spice, smoke
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(ver DAY ho) Has a dry nutty quality and tends to be aged in steel. Verdejo pairs well with salads, red peppers stuffed with goats' cheese, fish, and shellfish.
Region: →Spain, limited in Australia & California
Aromas: soft and herbaceous
Flavors: grassy, herbaceous, and nutty
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(shen in blahnk) An off dry (semi sweet) white wine that's initially from France. Because of it's acidity & sweetness it pairs well with Asian and pork dishes with a sweet/sour taste. South Africa produces a dryer version that is slightly oaked
Region: → France → Now S. Africa & International
Aromas: herb, spice, flower, mineral, earth
Flavors: passion fruit, apple, pear, peach (nutmeg & butterscotch in oaked versions)
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(REESE ling) A dry to sweet white wine that pairs well with cheese, fish, chicken, and pork. German varieties are slightly sweet with steely acidity balance that can also be paired with deserts.
Region: →International
Aromas: (herb, spice, flower, mineral, earth, other) honey, honeycomb, beexwax, petrol, ginger, citrus blossom, rubber, diesel fuel
Flavors: (berries, fruit, citrus) apricot, nectarine, peach, apple, pear, pineapple, lime, lemon
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(ver-mehn-TEE-noh) A fruit forward slightly dry white wine with medium body and crisp acidity that pairs well with lamb, grilled and fried fish. Region: →Sardinia → Italy
Aromas: minerality, citrus-leaf
Flavors: green apple, lime, round flavor
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(Vee-doll Blonk ) This grape produces mostly sweeter wines with high sugar levels in cold climates with moderate to high acidity.
Region: → France → Now mainly in Canada & the USA
Aromas: tropical & floral
Flavors: strong fruity grapefruit, pear, pineapple and honeysuckle
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(K AA v aa) A Spanish sparkling wine that is made the same way Champagne is, but with different grapes.
Region: → Spain
Aromas: floral, pear & melon
Flavors: lemon flavor with a bitter finish
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(sham-peyn) A dry sparkling wine from Champagne France that is either brut (dry), demi-sec (half-dry) or doux (sweet). Champagne is made mainly from three grape varieties: Pinot Noir (a red variety), Pinot Meunier (a red variety related to Pinot Noir), and Chardonnay (a white variety). It pairs well with cream sauces, seafood, and almost any meal.
Region: → France → Champagne
Aromas: applesauce, spices apple, ripe pear, “fresh baked bread”, fruit & floral
Flavors: apple, pear, citrus, strawberry, cream and vanilla (typically on the finish), yeast and nutty
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(shar doh nay) Made with the traditional Champagne method where the bubbles are created in the bottles and pairs well with caviar, cheeses, fish, and shellfish.
Region: →International
Wines made with grape: Chardonnay, Chablis (fermented in only steel), White, Burgundy, Champagne
Aromas: fruit, herbal, oak, smoke cinnamon, vanilla, toast, butter, cream
Flavors: fruit, citrus, lemon, apple, tropical fruit, pineapple, melon, herbal, grass, cinnamon, wood, oak, vanilla, toast, butter, smoke, marshmallow, earthy, mushroom
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(prō-ˈse-kō) Prosecco is the grape with straw color and small bubbles used to make Italy's version of Sparkling wine.
Region: → Italy
Aromas:citrus, green apples, spring flowers
Flavors: fine creamy bubbles, brioche and lemon zest. 
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(geh VAIRTZ trah mee ner) A sweet white fruity medium low acity wine that should be served cold. It pairs well with Münster cheese, dessert, Asian food, pork, wild game, and grilled sausages. Generally it's not as crisp as dryer white wines. It's sweetness offset the spice in Asian cuisine.
Region: →Austria & International
Aromas: passion fruit, rose, honey, ginger, incense, allspice, cinnamon, smoke
Flavors: lychee, grapefruit, pineapple, peach, apricot, orange, cantaloupe
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(REESE ling) A dry to sweet white wine that pairs well with cheese, fish, chicken, and pork. German varieties are slightly sweet with steely acidity balance that can also be paired with desserts.
Region: →International
Aromas: (herb, spice, flower, mineral, earth, other) honey, honeycomb, beexwax, petrol, ginger, citrus blossom, rubber, diesel fuel
Flavors: (berries, fruit, citrus) apricot, nectarine, peach, apple, pear, pineapple, lime, lemon Recipes >>
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(Ice Wine or German Eiswein) A medium to full-bodied style wine that can only be made in very cold Northern countries. Grapes are harvested frozen sold and picked by hand. Sugar levels are elevated along with acid levels leaving a balanced, expressive, fresh flavor. Ice wine pairs well with aperitifs, dessert, and rich flavorful cheeses.
Region: → International
Aromas: apricot and peach
Flavors: honey, lychee, mango, papaya and pineapple
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(saw-tee-ENS) Get their uniquely sweet flavor from being affected by Botrytis cinerea, also known as noble rot. They have a full load of acid, that balances their intense sweetness. They are incredibly long-lived wines, with bottles aging well for 100 years or more. Pair them alone or with aperitifs, digestifs, dessert, and rich flavorful cheeses.
Region: →Europe → France → Bordeaux → Left Bank → Graves → Sauternes
Grapes: Sémillon, Sauvignon blanc, and Muscadelle
Aromas: peaches, apricots and honey
Flavors: honey, pineapple, peaches, flowers, pears, apricots, nectarines, orange, vanilla and coconut
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(mo SCAH toh DAHS tee) A sweet sparkling wine that pairs well with gorgonzola cheese, biscotti, and dessert.
Region: →Italy & International
Aromas: pungent floral, spice, musky, evergreen
Flavors: floral, spice, sweet
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