Wine Basics - Brief Article

Flower & Garden Magazine, March, 2000 by Jonathan Prebich

Thanks to all the readers who have written and encouraged me to continue Wine Basics. It's always a challenge to introduce something new, but with the favorable comments I received, I look forward to bringing you information in a down-to-earth format into the exciting world of wine.

I thought it interesting to note some of the characteristics of the grapes which are used to create the taste sensation for our palette. This month I'll start with the whites.

The three most visible white wine grape varieties are Chardonnay, Sauvignon Blanc and Riesling.

The Chardonnay grape is planted almost everywhere and is the most popular of all the whites. It is rarely blended with other varieties, has a medium to heavy body and citrus or tropical fruit aromas.

Sauvignon Blanc, on the other hand, has a light to medium body with grapefruit or grassy aromas, and the color is usually clear.

Last but not least is the Riesling, which by the most part is an unappreciated grape that in given time produces some of the most complex wines in the world. Grown predominantly in the U.S. and Germany, Riesling offers a distinct flowery aroma.

Some common flavors associated with white wines are oaky, nutty and woody. It should be noted Chardonnay and Sauvignon Blanc profit from wood aging, which in turn attain depth and complexity and achieve a toasty element that adds another layer of flavor. Color as well should be mentioned, as white wines gain color as they age. Yellow and golden are two frequently used descriptions, and Chardonnay will usually give off a deeper color than the Riesling.

Join me next issue for a look into red grape varieties. Until next time, take the time, and enjoy the wine.