White wine varieties

							                    White wine varieties
                    Chardonnay (SHAR-doe-nay): The world's most popular dry white; it's
                    medium-to full-bodied, with rich apple and citrus flavors and sometimes a
                    buttery tone from fermentation and aging in oak barrels; a good choice for
                    simply prepared seafood and poultry dishes.

                  Sauvignon Blanc (SO-vin-yawn BLONK): Generally lighter than Chardonnay,
                  with bright melon and citrus aromas and a herbal character suggesting bell
                  pepper or freshly mown grass; a versatile food wine for shellfish, lighter fish
and chicken dishes, pasta with pesto and Caesar salad.

Riesling (REES-ling): A light-bodied wine of German origin with flowery aromas of honeysuckle,
apples, and peaches; Rieslings range from slightly to very sweet and can be either table or
dessert wines. Drier versions go well with chicken and pork dishes, as well as spicy foods.

Gewürztraminer (Guh-VERTZ-tra-meener): Another aromatic variety of German origin with
aromas of rose petals, peaches, grapefruit, lychees, and allspice, and full, fruity, spicy flavors
ideal with Asian food, ham, pork and grilled sausages.

Chenin Blanc (SHEN-in Blonk): A relatively light, fruity variety with melon, apple, and
peach/apricot aromas and flavors; used to be more popular than it is today; a nice wine by itself
or with casual meals (salads, sandwiches, etc.)

Muscat (MUSS-cat): A very flowery dessert-style wine, with floral and peach/apricot aromas and
flavors; great with desserts of fresh fruit or fruit/nut tarts.

Other white varieties of note include Semillon (SEM-e-on), Viognier (V- OWN-yay), and Pinot
Grigio (PEE-no GREEG-e-o).