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Other White Varietals
Other significant white wines include Chenin Blanc, French Colombard, Gewurztraminer, Marsanne, Muscat, Pinot Blanc, Riesling, Roussanne, Semillon and Viognier:
Chenin Blanc (sheh-nan blanc or blahn) has fresh, delicately floral character, and is made in dry to slightly sweet (off-dry) styles. These wine grapes thrive in warmer climates and produce light, well-balanced wines.
French Colombard (kahl-um-bard) is second only to Chardonnay as the most widely planted white wine varietal in California, covering 28,000 acres. This wine is often blended with other whites to add acidity (crispness).
Gewürztraminer (geh-vertz-tra-mee-ner) produces distinctive wines with spicy aromas and full flavors. Its style ranges from dry to sweet.
Marsanne (mahr-sahn) has relatively low acidity, and is often blended with Roussanne and other whites to add rich texture.
Muscat (muhs-ket) is a sweet, highly aromatic wine grape often used in dessert wines, such as fortified wines, late-harvest wines and noble rot (Botrytis) dessert wines.
Pinot Blanc (pee-noh blanc or blahn), called Pinot Bianco in Italy, is related to Pinot Noir and Pinot Gris. Wines have low aromatics and high acidity.
Riesling (reece-ling) wine grapes produce delicate floral and fruity aromas and flavors. The wine is made in a wide range of styles, from dry to very sweet.
Roussanne (roo-sahn) has herbal, flowery character and is often blended with other white wines.
Semillon (seh-mee-yon) is often blended with Sauvignon Blanc to soften Sauvignon Blanc’s high acidity; it’s also the backbone of many late-harvest dessert wines.
Viognier (vee-yohn-yay) adds distinctive floral aromas to blends, but is more and more often produced as a varietal wine in its own right. May be oak aged, similar to Chardonnay.
Chenin Blanc (sheh-nan blanc or blahn) has fresh, delicately floral character, and is made in dry to slightly sweet (off-dry) styles. These wine grapes thrive in warmer climates and produce light, well-balanced wines.
French Colombard (kahl-um-bard) is second only to Chardonnay as the most widely planted white wine varietal in California, covering 28,000 acres. This wine is often blended with other whites to add acidity (crispness).
Gewürztraminer (geh-vertz-tra-mee-ner) produces distinctive wines with spicy aromas and full flavors. Its style ranges from dry to sweet.
Marsanne (mahr-sahn) has relatively low acidity, and is often blended with Roussanne and other whites to add rich texture.
Muscat (muhs-ket) is a sweet, highly aromatic wine grape often used in dessert wines, such as fortified wines, late-harvest wines and noble rot (Botrytis) dessert wines.
Pinot Blanc (pee-noh blanc or blahn), called Pinot Bianco in Italy, is related to Pinot Noir and Pinot Gris. Wines have low aromatics and high acidity.
Riesling (reece-ling) wine grapes produce delicate floral and fruity aromas and flavors. The wine is made in a wide range of styles, from dry to very sweet.
Roussanne (roo-sahn) has herbal, flowery character and is often blended with other white wines.
Semillon (seh-mee-yon) is often blended with Sauvignon Blanc to soften Sauvignon Blanc’s high acidity; it’s also the backbone of many late-harvest dessert wines.
Viognier (vee-yohn-yay) adds distinctive floral aromas to blends, but is more and more often produced as a varietal wine in its own right. May be oak aged, similar to Chardonnay.