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Muscat (Moos-cat) More a family of grapes than a single variety, muscat bears no relationship with the Muscadet wine. Food-wine pairing: Muscat shows best on its own: without food. Districts: any warmer climates. Typical taste: often sweet and always fruity, with a characteristic grapefruity and musky aroma. Muscat wines are instantly recognizable to anyone who [...]
Sauvignon blanc (So-vee-nyon Blah) Food-wine pairing: a versatile food wine for seafood, poultry, and salads. Districts: New Zealand produces some excellent Sauvignon Blancs. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities. Of French origin, sauvignon blanc is grown in the Bordeaux district where it is blended with [...]
Chardonnay (Shar-doe-nay) Chardonnay was the most popular white grape through the 1990′s. It can be made sparkling or still. Food-wine pairing: it is a good choice for fish and chicken dishes. Districts: chardonnay makes the principle white wine of Burgundy (France), where it originated. Chardonnay is grown with success in most viticultural areas under a [...]
Gewürztraminer (Gah-vurtz-tra-meener) A very aromatic variety. Food-wine pairing: ideal for sipping and with Asian food, pork and grilled sausages. Districts: best-known in Alsace, Germany, the USA West Coast, and New York. Typical taste in varietal wine: fruity flavours with aromas of rose petal, peach, lychee, and allspice. A Gewürztraminer often appears not as refreshing as [...]
Riesling (Rees-ling) Riesling should taste fresh. If they do, then they might also prove tastier and tastier as they age. Food-wine pairing: dry versions go well with fish, chicken and pork dishes. Districts: the classic German grape of the Rhine and Mosel, riesling grows in all wine districts. Germany’s great Rieslings are usually made slightly [...]