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White Wines

 White Wines Varieties

White wine is not just white wine. The same way red wines have some classifications, according to some particular ways of production, white wines also have names to be released on wine market. They can vary in features like: texture, flavor, density and some such.
Chardonnay: There are several styles of this wine type, varying from crisps and fresh wines reminiscent of Pippin apples to rich wines with tasty oaken flavors. With such a range of styles, Chardonnays are often accompanied by a wide range of dishes, from simply prepared seafood to lighter red meats.
Gewurztraminer:  This grape is one of the main varieties of white grape used in Germany, as we can see by the name it has. Its does mean "spicy wine from Traminer." The wines made from this grape have a deep colored appearance and they are very aromatic. They usually do not taste dry due to a particular “fruity/flowery” component in the grape. Sometimes, Gewurztraminer is used for late-harvest wines.
Chenin Blanc: It is the white grape variety that makes Vouvay in the Loire Valley in France. Chenin Blanc has a singular and delicately fragrant and traditionally slightly sweet, and it also makes a few very nice dry wines. Certain producers age the dry style in small oak barrels. Either style is a good choice for simpler meals and for sipping.
White Riesling: Also called "Johannesburg Riesling," is the grape that makes most of the greatest wines of Germany. The sweetness accentuates very well its natural fruity scents. Occasionally the "noble rot" will work its magic on Rieslings, concentrating the sugars and flavors and producing some very sweet wines that smell honey-like. The fresh, delicately fruity should be drunk when young, as sipping wines or with lunches.
Sauvignon Blanc: Has some specific grapes that make wines that appear with two names: “Sauvignon Blanc” and “Fume Blanc”. These wines are becoming more and more popular because they have distinctive characteristics; often described as fruity with a touch of herbaciousness, and very good levels of acidity. As with Chardonnay, there are a good range of styles - those that are a bit tart and "grassy" and others that have a ripe pineapple richness augmented by an oak bouquet.  Because of their acid taste, Sauvignon Blanc and Fume Blanc are especially enjoyable with seafood and shellfish.
Viognier: is one of the rarest varieties of white grapes in the world, coming from the Rhone Valley in France. These have a delicate floral aroma, are medium- to full-bodied, and have low acidity. They are not good when served with food which tends to overwhelm their delicacy.