White Varieties

The main grape varieties used worldwide to produce white wine are:

chardonnayChardonnay

From Burgundy, France, it has become the world’s most cherished white grape. Perfectly adapted to several areas in Spain, Penedés, Costers del Segre, Somontano, Navarra, etc.

Not too ripe grapes have a green apple flavor. When it stays in the vine a long time (cold climates) features flavors of pear, acacia, lemon and grapefruit, with a tinge of walnuts, honey and a touch of minerals, smoke, a bit toasted (oak) and balanced acidity.

In warmer climates we find tropical mangoe flavors, banana, pineapple, honey, melon, with toasted, spices and caramel touches.

All these aspects are influenced by soil, production, climate and most of all the grower.

Gewürztraminer

Traditional variety of Alsace and Germany. Ripe and concentrated, with rose petals, lychees and cinnamon aromas, soft tinge of lilac and orange blossoms with citrus peel and honeysuckle.

Of late harvest, it is sweet and very perfumed. These wines age better in a bottle. The aging adds complexity and richness, but reduces the tinge of roses and lychees. In Alsace, the best wines have tinges of freshly ground pepper.

Excelent pairing of these wines with indian or chineese dishes (ginger and spices).

Rieslingriesling

It produces the most valued white wines from Alsace, Moselle and the Rhine. The scents of these grapes are as diverse as the terroir where they are grown.

Slate provides mineral, smoked and earthy hints, while in others, tar, floral and spicy can be found. Notes of peach and green apples are frequent, as well as notes of quince and citrus peel. Ripest grapes taste and have the aroma of pineapple, lime and toast.

With the aging in bottle, the typical smell of kerosene is present. Aging of a good riesling is linked to the wine’s acidity, and generally, depending on the production areas, can be drunk after three years, but it is normal to find 10 to 15 year old wines.

Sauvignon Blanc

This quality white grape originally from France, grows in Bordeaux (Graves) and in the Loire region, and they have been acclimated in other countries such as Argentina, Chile, California, and specially in New Zealand. In Spain, mostly in Rueda and Catalonia.

Notes of passion fruit, fresh grapes, kiwi and a tinge of lime juice. Very refreshing and pleasant to drink.

More mature grapes develop notes of white peach, nectarine and melon, that hide any excess of acidity.

With low fermentation temperatures, it develops a range of tropical fruit flavors (pineapple, banana…)

With the aging in bottle, it adopts flavors of honey, toast and quince, with a more complex but less fruity character.

viognierViognier

The jewel of the Rhone (France), it awakes great interest worldwide, and it is well acclimated in Spain thanks to the mediterranean character that shares its origin.

The general rule is that does not improve with age, especially in its region, Rhone (Condrieu), the viognier is better when it’s a little over a year.

Notes of flowers and aromatic fruits, jasmine, honeysuckle, spices, apricot, peaches, and candied peels. They are delicate and subtle wines with a creamy texture.

It is a difficult grape to grow and vinify and it requires a lot of balance. It also requires mature wines, another reason for its difficult cultivation.

It is very suitable for aperitif. Its subtle flavors remember aromatic herbs and spices (rosemary and saffron). Good pairing with indian dishes, chicken and pork with creamy sauces.

We can find this variety of wines in California, South Africa and Australia.