Tasting Characteristic of White Wines

Dry, Neutral – The term dry is simply the opposite or absence of sweetness. Some white wines are extremely refreshing when you’re very thirsty. The fact that they are neutral means that they do not exhibit any particular strong quality. The Italians tend to stay away from aromatic, strong flavored white wines. Most Pinot Grigio, Pinot Blanco, Verdicchio, Soave, and even Chardonnay (if it is unoaked) from Italy will have this characteristic. The French use a grape variety called Muscadet. They call it Melon de Bourgogne. All of these are an excellent complement to shellfish.

Tangy, Zesty – Wines of this style are typically described as sharp or green. This is due to the higher level of acidity that is only partially balanced out by sweetness. Sauvignon Blanc from New Zealand is the pinnacle of this style. Rieslings, when young, can exhibit this quality. Age tends to cause them to mellow out a bit. The Loirre Valley in France produces a zesty Chenin Blanc in Vouvray and Savennieres. These wines are mouthwatering and intense enough that most people either love them or hate them.

Perfumy, Aromatic – While this may not seem that a tasting characteristic, it really is. Aroma plays a huge picture in tasting wine. The best example of this is made from the Gewurztraminer (geh-VAIRTZ-trah-mee-ner) grape. They have very exotic floral, fruity and spicy aromas. The Germans create the most aromatic and intense versions and the Italians try to tone theirs down somewhat. Because of the lack of subtlety, stick with strong tasting, spice foods with these wines. The Viognier grape is also known for its apricot and floral aroma.

Toasty, Butterscotch – These flavors are typically a result of fermenting and or aging the wine in oak barrels. Other associated flavors are nutty, vanilla-like, and sometimes smoky. The classic wine of this style is Chardonnay. Chardonnay is typically dry and very fruity. Try a white Burgundy (white Burgundy is made from the Chardonnay grape) for a great example. It is a rich and full bodied wine. If you are not fond of toasty, butterscotch-like flavors, try a Chardonnay from northern Italy or France’s Chablis. They tend to stay away from using oak.

Sweet, Rich – For the sweet tooth out there, the classic examples are from Germany and the Sauternes district of Bordeaux. When grapes are allowed to stay on the vine for a longer than average amount of time, they will sometimes become infected by a fungus called botrytis. This fungus, sometimes called noble rot, dehydrates the grapes which in turn intensifies the sweetness of the fruit. It also produces a rich, honey-like flavor. This intense sweetness is somewhat balanced by a high degree of acidity. These wines can be very expensive and the German styles are called Trockenbeerenauslese (TRO-ken-BEER-en-OUSE-lay-seh) and Beerenauslese or TBA and BA for short. A less expensive wine gets its sweetness by letting the grapes freeze. When pressing the frozen grapes, the ice separates from the sweet, syrupy juice, leaving a concentrated sweet wine. This wine is called Ice Wine and is also produced in Canada.(2basnob)


See also : sushi, hanamasa