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White Wines

| Bordeaux White
| Burgundy, White
| Chablis
| Chardonnay
| Chenin Blanc
| Frascati
| Fume Blanc
| Gewurztraminer
| Johannisburg Reisling
| Mosel
| Orvieto
| Pinot Blanc
| Pinot Grigio
| Pinot Gris
| Reisling
| Rhine or Rhein
| Rioja
| Sauternes
| Sauvignon Blanc
| Semillon
| Sherry
| Soave
| Traminer
| Vouvray

Bordeaux White

Description:

White Bordeaux is not a single wine, but a class of wines ranging from dry to fruity to richly sweet. Practically all white Bordeaux wines are blends. They are derived mostly from the Sémillon and Sauvignon Blanc grape varieties grown in France’s Bordeaux region. Muscadelle and Merlot Blanc grapes are sometimes also used.

Wines simply labeled “Bordeaux Blanc” are usually fairly ordinary. A fine white Bordeaux will list the name of the district, village and vineyard (or Château) where the wine was produced. In general, the more specific the information on the label, the better the wine. Thus, the best white Bordeaux will be labeled mis en bouteilles au château indicating that the wine has been bottled at the vineyard where the grapes were grown and the wine was made. Perhaps the best white Bordeaux is the extraordinary Château d’Yquem, Premier Grand Cru.

For more information about the wines of the Bordeaux region, refer to Bordeaux Red in the Red Wine section.

Type:

White Regional

Regions:

France

Temp:

48.

Optimal Age:

3-10+

Characteristics:

From light dry fine wines in Graves to the rich sweet dessert wines of Barsac and Sauternes.

Appropriate Foods:

Artichokes, light fish, oysters(Graves); rich desserts and blue cheese (Sauternes).

Burgundy, White

Description:

True Burgundy wines, whether white or red, are made in the Bourgogne or burgundy region of central, eastern France. Unfortunately, over the years, the name “burgundy” has been used so indiscriminately that the only thing most wines labeled “burgundy” have in common is the fact that they contain alcohol.

Chardonnay is the basic grape used to make white burgundy. For the better white burgundies, Pinot Blanc is added. Aligoté, Sacy, and Melon de Bourgogne are also sometimes used.

Two fine white burgundy wines are Pouilly-Fuissé and Montrachet. Another fine white Burgundy is Chablis which is discussed under its own heading. For more information about the wines of the Burgundy region, refer to Burgundy, Red in the Red Wine section.

Type:

White Regional

Regions:

France

Temp:

48-58.

Optimal Age:

4-10+

Characteristics:

Light to deeply perfumed in the tiny Grand Crus vinyards. The wines of the Chablis region may be described as more steely or flinty

Appropriate Foods:

Veal in cream sauces, cream cheeses, chicken, full-flavored fish, ham, and cream or pesto pasta.

Chablis

Description:

Chablis is a white burgundy that takes it name after the French village of Chablis in the Bourgogne. A true Chablis must come from this district. Unfortunately, the name” Chablis” has been misappropriated and incorrectly used to label many dry, white wines from various parts of the world, especially California.

The finest Chablis wines have a clean, almost tart dryness about them. Their pale gold color is highlighted by a burnished gloss of green. The four categories (in descending order) of Chablis are: Grand Cru, Premier Cru, Chablis, and Petit Chablis. Of the seven Grand Cru or great growth vineyards, Les Cbs and Vaudésir are most often acknowledged as the best.

Type:

White Regional (though term used incorrectly elsewhere)

Regions:

France

Temp:

48-58.

Optimal Age:

4-10+

Characteristics:

Earthy dry whites from north Burgundy area.

Appropriate Foods:

Oysters, scampi.

Chardonnay

Description:

Chardonnay, along with Riesling, is one of world’s great white wine grapes. In ‘1 France where it originated, it is used in the making of Chablis, Le Montrachet, Pouilly-Fuissé, and Champagne. It has also been widely planted in California. When properly aged in oak, the fragrant and flavorfully crisp wines derived from Chardonnay are rich and well-balanced with wonderful body and finesse and a lingering aftertaste. Although the grape is not a true Pinot, it is often referred to as Pinot Chardonnay.

Type:

White Varietal

Regions:

California, France, International

Temp:

48-58.

Optimal Age:

4-10+

Characteristics:

Full-Bodied, Intense and Crisp. Many styles from fruity to oaky.

Appropriate Foods:

Full-flavored fish, chicken, ham, cream or pesto pasta and shellfish.

Chenin Blanc

Description:

An early-maturing, pale white wine made from the Chenin Blanc grape. The Chenin ‘J Blanc grape originated in France and, although it is not a Pinot, it is sometimes refened to as Pineau de la Loire. It is the most widely planted grape of the French provinces of Anjou and Tourainer where it is used in the making of vouvray and other white wines. It has been also been successfully planted in California. Chenin Blanc is best when served young.

Type:

White Varietal

Regions:

California, France

Temp:

45.

Optimal Age:

1-4

Characteristics:

Dry to slightly fruity or off-dry.

Appropriate Foods:

Light seafood, fruit, cream pasta dishes.

Columbard

Description:

Colombard or French Colombard is a dry white wine of moderate quality. The Colombard grape has a high acid content and is widely grown in the Dauphiné region of France where it is also known as Bon Blanc, Pied-Tendre, and Ban queue. It is also used in the blends that comprise certain California Chablis and Champagnes.

Type:

White Varietal

Regions:

California,France

Temp:

48.

Optimal Age:

0-2

Characteristics:

Fruity and sharp

Appropriate Foods:

Light seafood, chicken salad, and light chicken dishes.

Frascati

Description:

A white wine that is made from the Malvasia, Greco, and Trebbiano grapes grown in the Latium or Lazio region near the town of Frascati in the hills southeast of Rome. There are three varieties of Frascati: dry, semi-sweet, and canellino which is very sweet. Frascati is one of a family of several, local Roman wines referred to by the name Castelli Romani (Castles of Rome), the most famous of which is probably Est! Est! Est!!! of Montefiascone.

Type:

White Regional

Regions:

Italy

Temp:

45.

Optimal Age:

2-5+

Characteristics:

Dry to sweet, ordinary to a few fine wines tasting of whole grapes.

Appropriate Foods:

Cream shellfish or pasta, antipasto, and cold cuts.

Fume Blanc (also Sauvignon Blanc)

Description:

A good basic cky white made from the grape of the same name. The Sauvignon Blanc grape may be used in combination with other grapes to make other wines such as the White Bordeaux wines of France.

Type:

White Varietal

Regions:

California, France

Temp:

43-48.

Optimal Age:

2-10+

Characteristics:

Usally dry and smoky or grassy. Can be blended with the Semillion grape.

Appropriate Foods:

Salads and light seafood, shellfish, and piccata.

Gewurztraminer (see also Traminer)

Description:

Since the Gewürztraminer and Traminer grape are identical, the names may be used interchangeably. This reddish, musky-flavored grape, widely-planted in Alsace and in Germany, produces a very spicy white wine with a pronounced and sometimes heavily-perfumed bouquet. Gewurztraminer is also produced in some of the coastal counties of California. The word “Gewürztraminer” means “spicy Traminer”. The wine is generally dry, but sometimes slightly sweet. WhenGewurztraminer grapes are affected by the “Noble Mold” Botrytis cinerea, however, the result is a richly-sweet dessert wine.

Type:

White Varietal

Regions:

California, France, Germany

Temp:

45-48.

Optimal Age:

3-10+

Characteristics:

Spicy with ranges from dry to sweet

Appropriate Foods:

Spicy foods, Chinese and Korean, fruits.

Johannisburg Reisling (see also Reisling)

Description:

Riesling (also Johannisberg Riesling or White Riesling) is an excellent white wine made from grapes originating in Germany’s Rhine Valley and later widely transplanted. Known in California and New York State as Johannisberg Riesling or White Riesling, it is a full-bodied wine with a delicate fruitiness and flowery bouquet. Neither the “Grey” Riesling (Chauché Gris) nor the “Franken” Riesling (Sylvaner) are true Rieslings.

Type:

White Varietal

Regions:

California, France, Germany, International.

Temp:

43-48.

Optimal Age:

3-10+

Characteristics:

Dry to sweet and sometimes flowery. Usually low alchohol content.

Appropriate Foods:

Crab and lobster if a dry Reisling; light desserts if sweet.

Mosel

Description:

Mosel is a delicate and fragrant white wine made from Riesling (and sometimes Muller-Thurgau and Elbling) grapes that are grown on the steep, heavily-slated slopes of the Mosel River Valley in Germany. Although these wines are also produced in the Saar and Ruwer Valleys, the best estate-bottled Mosels are grown in the Mittel-Mosel or central region of the Mosel Valley.

The most famous Mosels are from the Bernkasteler Doktor, Wehiener Sonnenuhr, and Piesporter Goldtropfchen vineyards. The popular Moselblümchen or “Little Flower of the Mosel” is an overrated wine and is not recommended. Auslese, Spätlese, and Trockenbeerenauslese Mosels are made from late-harvested grapes of the finest quality. These elegant (and expensive) wines are noted for their rich sweetness and extraordinary finesse.

Finally, the term ‘Moselle” (accent on the second syllable) is a French corruption of the German “Mosel” (accent on the first syllable) most likely created by wine companies as a marketing strategy. Under German law, this French spelling is not recognized.

Type:

White Regional

Regions:

Germany

Temp:

48.

Optimal Age:

3-5

Characteristics:

Thin in bad years to steely and elegant in good ones.

Appropriate Foods:

Simply prepared seafood and shellfish.

Orvieto

Description:

Orvieto is a delightful Italian white wine from the cathedral city of Orvieto located halfway between Rome and Florence in Umbria. Orvieto ranges from dry ecco) to slightly sweet (abboccato) to semisweet (amabile). Bottles are labeled accordingly.

Orvieto (whether dry or sweet) is made from a combination of the following grapes: Trebbiano (also called Procanico), 60%; Verdello, 20%; Malvasia, 15%; and Grechetto, 5%. An especially sweet and rich Orvieto Vino Santo that is aged five years in wood is also produced as well as a red Orvieto made mostly from Sangiovese grapes.

Type:

White Regional

Regions:

Italy

Temp:

43-48

Optimal Age:

1-5

Characteristics:

Usually poor but some dry to sweet are interesting.

Appropriate Foods:

Dry with salads; sweet with fruits and light desserts.

Pinot Blanc

Description:

Pinot Blanc is a grape variety from the Alsace region of France. It is characteristically dry with a body.

Type:

White Varietal

Regions:

France, California

Temp:

45.

Optimal Age:

2-5

Characteristics:

Dry and Soft, neutral.

Appropriate Foods:

Light soups and cold cuts.

Pinot Grigio

Description:

Italy’s Pinot Grigio is a simple wine with a full bodied flavour. It shares a similarity with Frascati in that it has a coppery or darker color.

Type:

White Varietal

Regions:

Italy

Temp:

45.

Optimal Age:

2-5+

Characteristics:

Tasty with low acidity.

Appropriate Foods:

Chicken, fish, light pastas, and salads.

Pinot Gris

Description:

An ordinary but pleasant white wine grape.

Type:

White Varietal

Regions:

Italy and Alsace, France, Germany

Temp:

45.

Optimal Age:

2-5+

Characteristics:

Full-bodied with some spiciness

Appropriate Foods:

Chicken, fish and light foods.

Reisling (see also Johannisberg Reisling)

Description:

Reisling is the name of a grape originating in Germany (also considered to be Germany’s greatest) but now used internationally to make wine. Wines made from the Riesling grape usually exhibit good acidbalance and sweetness.

Type:

White Varietal International.

Regions:

California, France, Germany,

Temp:

43-48.

Optimal Age:

3-10+

Characteristics:

Dry to sweet and sometimes flowery. Usually low alchohol content.

Appropriate Foods:

Crab and lobster if a cky Reisling; light desserts if sweet.

Rhine or Rhein

Description:

Rhine wines are made in the Rhein region of Germany. The Rhein is one of the better known German wine-growing regions.

Type:

White Regional

Regions:

Germany

Temp:

43-48.

Optimal Age:

3-10+

Characteristics:

Flowery wines varying in flavor from dry to extremely sweet (Trockenbeerenauslese).

Appropriate Foods:

Crab and lobster if a dry Rhine; light desserts if sweet.

Rioja

Description:

The Rioja Valley in Northern Spain produces both red and white wines, although, in general, the whites are not notable. About a dozen different varieties of grapes go into the making of Rioja wines.

The four categories of Rioja are Rioja Sin Crianza (that is, without breeding), Rioja Crianza (with breeding), Rioja Reserva, and Rioja Gran Reserva. All Riojas spend a year in fermenting tanks. The Sin Crianzas, however, are not further aged and are released almost immediately. Thrianzas and Reservas are further aged in barrels usually for one and three years respectively. The Gran Reservas are further aged for a combination of six and sometimes eight years in both barrels and bottles. Two Riojas of exceptional quality are the Marques de Riscal and the Marques de Murieta.

Type:

Red and White Regionals

Regions:

Spain

Temp:

48-63.

Optimal Age:

3-20+

Characteristics:

Ordinary to the rare, old, excellent reservas (reserves or vintages).

Appropriate Foods:

Paella, red meat, bean dishes for the Red Rioja; Shellfish and seafood for the White.

Sauternes

Description:

True Sauternes (the final “s” is used for both singular and plural) come from the area in and around the towns of Sauternes and Barsac about 30 miles south of Bordeaux. It is made from the shrivelled and ovenipe Sémillon, Sauvignon, and Muscadelle grapes that have been most affected byBotrytis cinerea. This beneficial mold, commonly called “Noble Rot,” creates wines that possess a special taste, a rich sweetness, and a high alcohol content.

One of the few white wines that improves with aging in the bottle, Sauternes is a smooth, golden and very sweet wine with an alcohol content that ranges from 14 to 17 percent. If one swirls the wine, one will notice its “legs,” that is, the streams or rivulets that adhere to and then flow down the inside of the glass.

In general, the Sauternes from Barsac are somewhat less sweet. On the other hand, perhaps the sweetest (and certainly most elegant) Sauternes is Château d’Yquem.

Sauternes are best served cold. Some debate as to when Sauternes should be served exists. Some advise at the end of the meal with dessert, fruit, or sharp cheese. Other contend that it can be taken with meals and that it goes well with freshfoie gras or fish. Still others suggest that rather than serve it with dessert, it should be served instead of dessert. The reader is left to make his or her own decision on this matter.

Finally, wines from California labeled “Sauterne” (note the lack of the final “s”) are made from a variety of different grapes and range from dry to sweet. Most bear little, if any, resemblance to true Sauternes.

Type:

White Regional

Regions:

France

Temp:

42.

Optimal Age:

3-20+

Characteristics:

Sweet, rich and golden; best when aged.

Appropriate Foods:

Roquefort and Blue cheese, flans and custards.

Sauvignon Blanc (also Fume Blanc)

Description:

A good basic dry white made from the grape of the same name. The Sauvignon Blanc grape may be used in combination with other grapes to make wines such as the White Bordeaux wines of France. Also called Fume Blanc.

Type:

White Varietal

Regions:

California, France

Temp:

43-48.

Optimal Age:

2-10+

Characteristics:

Usally dry and smoky or grassy.

Appropriate Foods:

Salads and light seafood, shellfish and piccata.

Semillon

Description

Semillon is a French grape used to make dry white wines in California. It is fruity and rich in taste with a slightly aromatic bouquet. It is best when served young.

Type:

White Varietal

Regions:

California, France

Temp:

43-48.

Optimal Age:

1-4

Characteristics:

Sweet and fruity soft. Sometimes blended with Sauvignon Blanc grape of the Bordeaux region for smoothness.

Appropriate Foods:

Pate, cream cheeses.

Sherry

Description:

As there exists a wide and often bewildering variety of Sherries, both dry and sweet, the following is meant to serve only as a brief introductory overview to the subject. Moreover, although many nations, including the United States, create Sherry-like wines, this summary is limited to the topic of the authentic Sherries of Spain.

True Sherry is a fortified wine, usually golden or amber in color, produced in Southern Spain near the prosperous city of Jerez de la Frontera. Grapes have been cultivated here for over three thousand years -- first by the Phoenicians and later by the Romans and Vandals. (“Vandal” is the root of the word “Andalusia”, the name of the provence.)

The word “Sherry” is the anglicized corruption of the word “Jerez” which the Spanish pronounce (approximately) as hair-eth. The “Frontera” or “Frontier” contained in the name of the city refers to the fact that, from the year 711 A.D. until late into the thirteenth century, the city of Jerez de la Frontera lay on the border that divided the opposing Christian and Moslem factions.

The best Sherries, like the best Champagnes, are almost always blends that are derived from grapes grown in chalky soil. The albariza, as the Spanish call this type of chalky earth, forms a white, mirror-like crust upon the vineyard grounds that reflects the intense Andalusian sun back up from the earth to the vines. Naturally, this extra sunlight enhances the growth and sugar content of the grapes.

It is notable that just before the grapes are pressed, they are deliberately and generously dusted with this chalky soil. The calcium sulfate contained therein helps to enhance both the Sherry’s acid balance and lucidity.

Palomino (also known as Listan or Tempranillo) and Pedro Ximénes are the principle grapes used to make Sherry. Curiously, the Palomino is one of the rare varieties used in wine making that also happens to be a scrumptious eating grape. Consequently, the vinyards that cultivate the eminently-stealable Palomino grapes are, understandably, very closely watched.

To prolong their lives, Palomino vines are pruned down to a single branch. To support the weight of the grapes, each branch is braced by a forked stake.

After the grapes are pressed, the juice (mosto in Spanish) is fermented in 158-gallon oak casks or “butts” filled only to the three-quarter level. In the bodegas or storehouses, the new wines are classified and graded for alcohol content and quality. Those lacking in strength are fortified with high-proof grape brandy. Those wines that are not of high quality are distilled into brandy.

The wine is then deliberately left exposed for about a year or two to encourage the formation of a certain bacterium and yeast called flor. The flor (Spanish for “flower”) forms in some, but not all, of the casks. It starts as a microscopic white film on the surface of wine and then expands, sometimes reaching a depth of a half-inch. Similar in appearance to cottage cheese, this rather peculiar growth is nevertheless very desirable in that it imparts a distinctive flavor and bouquet to the Sherry.

Next, the wines are again graded and sent to the criadera or nursery for their suitable solera. Simply stated, a solera is a group of barrels in which wines of different ages are blended and reblended over the course of several years.

During this period, sweetening (vino dulce) and coloring (vino de color) agents are added to the various blends. The best vino dulce or sweet wine used as a coloring agent is called “P.X.” as it is derived fromPedro Ximénes grapes that have been dried, fermented, fortified, and then aged in oak. A fortifier of lesser quality calledmosto apagado is also sometimes used.

The two types of vino de color are sancocho and the even sweeter arrope. Both coloring agents are mahogany-colored and are derived from non-fermented grape juice concentrates. The color range of Sherries go from very pale (muy palido), to pale (palido) to amber (ambar) to gold (oro) to dark (oscuro) and finally to very dark or “Brown Sherry” (muy oscuro).

A brief summary of the different classifications of Sherries follows. Keep in mind that the gradations of Sherries often tend to overlap and the distinctions among them are not always exact. The only valid way to truly understand the differences between the various types of Sherries is, of course, to taste each of them.

Fino and Oloroso

All Sherries start out as either Finos or Olorosos. A Sherry classified as a Fino is created from wine made exclusively from Palomino grapes that have been affected by the for. A Sherry classified as an Oloroso is made from a combination of Palomino and Pedro Ximénes grapes and has either noflor or very little.

Typically, the highly-prized Finos are drier and pale gold in color. In general, the alcohol content of 15 or 16 percent is relatively low. Finos have a lovely bouquet of apples and almonds. Like many other Sherries, once bottled, they only last about two years before losing their freshness.

The Olorosos are darker with more richness and body. A word frequently used to describe them is gordura, that is “fatness”. Olorosos are more fortified than finos and, on average, have an alcohol content of 18 to 20 percent.

Amontillado

Amontillado is a more complex and nutty Sherry derived from the Fino. They are usually sweet and dark in color and seem to be able to age indefinitely. On average, Amontillados contain about 18 percent alcohol.

Manzanilla

The palest and lightest of the Finos, Manzanilla is made from grapes grown about 14 miles from Jerez de la Frontera near the town of Sahcar de Barrameda on the Atlantic. The ocean breezes gives this Sherry a distinct tart tang in its aftertaste. The three classifications of Manzanilla areManzanilla Fino, Manzanilla Pasada, and Manzanilla Olorosa.

Palma

Palma is both a type and a brand name of Fino. Palma is celebrated for its delicacy. Palmas are sometimes ranked by age using the numbers one through four, with four being the oldest.

Amaroso and Brown Sherry

These are dark sweetened Sherries derived from Oloroso rather than Fino blends. Brown Sherry, which is also sometimes called East India Sherry, is the darker and sweeter of the two. The Spanish taste runs toward dry sherries and both the Amaroso and Brown Sherries are produced for export, mostly to England.

Cream Sherry

Like Amaroso and Brown Sherry, this is another heavily-sweetened Aloroso. It was developed in Bristol, England. The most famous Sherry of this type is Harvey’s Bristol Cream which is made in Spain and then shipped to England for bottling. In England, such Sherries are sometimes served at the end of a meal rather than as an aperitif. As with Port and the other well-known fortified sweet wines such as Madeira and Marsala, there is a prominent British influence in the Sherry trade.

Raya

Raya is a somewhat harsh Oloroso Sherry that is not exported.

Palo Cortado

Palo Cortado is unusual in that it is an Oloroso that shares some qualities of the Finos. It may have, for instance, a bouquet similar to that of the Amontillados. Unlike other Sherries which are blends from different years, Palo Cortado Sherry is made from the harvest of a given year and thus is a true vintage wine. A genuine Palo Cortado requires about 20 years of maturation and, consequently, is very rarely seen commercially.

Pedro Ximénes

Pedro Ximénes or P.X. Sherry is made exclusively from the grapes of the same name. It’s alcohol content is the highest of all Sherries, usually ranging from 20 to 24 percent although sometimes it is even higher.

Tio Pepe, La Ina, Double Century, and Dry Sack

All of the above are popular brand names and are not to be confused with types of Sherries.

Finally, a few words should be said about the proper serving temperatures of the various Sherries. In general, Finos and Manzanillas are best served chilled. Dry Amontillados benefit from some cooling, whereas most other Sherries can be served at room temperature.

Type:

Regional

Regions:

Spain

Temp:

See Above

Optimal Age:

5-50+

Characteristics:

From light dry Finos to richer Amontillados to the nut flavored Olorosos and Cream Sherries.

Appropriate Foods:

Nuts and aged cheeses

Soave

Description:

One of Italy’s finest wines, the Soave is a crisp. white wine with a dry taste. And good acid balance.

Type:

White Regional

Regions:

Italy

Temp:

45.

Optimal Age:

2-5+

Characteristics:

Crisp and dry. Well balanced.

Appropriate Foods:

Salads and seafood.

Traminer (see also Gewurztraminer)

Description:

Since the Gewurztraminer and Traminer grape are identical, the names may be used ‘I interchangeably. This reddish, musky-flavored grape, widely-planted in Alsace and in Germany, produces a very spicy white wine with a pronounced and sometimes heavily-perfumed bouquet. Gewurztraminer is also produced in some of the coastal counties of California. The word “Gewurztramine,’ means “spicy Traminer”. The wine is generally dry, but sometimes slightly sweet. When Gewürztraminer grapes are affected by the “Noble Mold” Botrytis cinerea, however, the result is a richly-sweet desert wine.

Type:

White Varietal

Regions:

California, France, Germany

Temp:

45-48.

Optimal Age:

3-10+

Characteristics:

Spicy, ranges from dry to sweet.

Appropriate Foods:

Spicy foods, chinese, fruits.

Vouvray

Description:

Vouvray is a French wine made in the Loire Valley. It is a long-lasting white wine that may be semi-sweet to sweet.

Type:

White Regional

Regions:

France’s Loire Valley

Temp:

41-43.

Optimal Age:

3-10+

Characteristics:

Varying degrees of quality and sweetness. May be sparkling.

Appropriate Foods:

Some fruit, shellfish.

Fra Giuseppe Winebar

At Fra Giuseppe we stock a wide range of wines from all over the world for your enjoyment. Served in a distinctively friendly and welcome environment that our staff are so recognized for, you are sure to find the right taste to excite your taste buds.

www.fragiuseppe.com

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