4. Regionally Important Grape Varieties - White

Question 1

Chenin Blanc palate

Answer 1

High acid
Medium alcohol
Light to medium body

Question 2

Chenin Blanc aromas

Answer 2

Just ripe to extra ripe: green apple, lemon, peach, pineapple, mango

Question 3

Chenin Blanc winemaking

Answer 3

Harvest options include just ripe, extra ripe, late harvest, botrytis
Dry to sweet
Oaked or unoaked

Question 4

Chenin Blanc climate

Answer 4

Cool
Moderate
Warm

Question 5

Chenin Blanc aging

Answer 5

Can age: dried fruit, honey, nuts

Question 6

Chenin Blanc regions

Answer 6

Vouvray AOC (Loire), South Africa

Question 7

Semillon palate

Answer 7

Medium to high acid

Light to full body

Question 8

Semillon aromas

Answer 8

Youthful: green apple, lemon, grass

Fully developed: honey, dried fruit, nuts

Question 9

Semillon winemaking

Answer 9

Many harvest options
Dry to sweet
Oaked or unoaked
Sometimes blended with Sauvignon Blanc

Question 10

Semillon climate

Answer 10

Moderate

Warm

Question 11

Semillon aging

Answer 11

Can age: dried fruit, honey, nuts

Question 12

Semillon regions

Answer 12

Bordeaux/Sauternes, Hunter Valley, Barossa Valley

Question 13

Viognier palate

Answer 13

Low to medium acid
High alcohol
Medium to full body

Question 14

Viognier aromas

Answer 14

Blossom, peach, apricot, honeysuckle

Question 15

Viognier winemaking

Answer 15

Typically dry
Oaked or unoaked
Single varietal or blended

Question 16

Viognier climate

Answer 16

Moderate

Question 17

Viognier regions

Answer 17

Northern Rhone: Condrieu AOC

Question 18

Gewurztraminer palate

Answer 18

Low to medium acid
High alcohol (if dry)
Full body

Question 19

Gewurztraminer aromas

Answer 19

Rose, peach, apricot, lychee

Question 20

Gewurztraminer winemaking

Answer 20

Dry to sweet

Typically unoaked

Question 21

Gewurztraminer aging

Answer 21

Can age: dried fruit, honey

Question 22

Gewurztraminer climate

Answer 22

Cool

Moderate

Question 23

Gewurztraminer regions

Answer 23

Alsace

Question 24

Verdicchio palate

Answer 24

High acid

Medium body

Question 25

Verdicchio aromas

Answer 25

Apple, pear, lemon, fennel

Question 26

Verdicchio winemaking

Answer 26

Dry, unoaked

Question 27

Verdicchio aging

Answer 27

Typically for early drinking | Can age: honey, nuts

Question 28

Verdicchio regions

Answer 28

Marche: Verdicchio dei Castelli di Jesi DOC

Question 29

Cortese palate

Answer 29

High acid | Light body

Question 30

Cortese aromas

Answer 30

Blossom, apple, pear, lemon

Question 31

Cortese winemaking

Answer 31

Dry, unoaked

Question 32

Cortese aging

Answer 32

Typically for early drinking

Question 33

Cortese regions

Answer 33

Gavi DOCG

Question 34

Garganega palate

Answer 34

High acid | Medium body

Question 35

Garganega aromas

Answer 35

Apple, pear, lemon, peach

Question 36

Garganega winemaking

Answer 36

Dry or sweet, unoaked

Question 37

Garganega aging

Answer 37

Typically for early drinking | Sweet can age: honey, almond

Question 38

Fiano palate

Answer 38

Medium acid | Medium to full body

Question 39

Fiano aromas

Answer 39

Peach, melon, mango

Question 40

Fiano winemaking

Answer 40

Dry Oaked or unoaked (more common) May be aged on lees

Question 41

Fiano regions

Answer 41

Campania: Fiano di Avellino DOCG

Question 42

Albariño palate

Answer 42

High acid | Medium body

Question 43

Albariño aromas

Answer 43

Lemon, grapefruit, peach, apricot

Question 44

Albariño winemaking

Answer 44

Typically dry Usually unoaked but may be oaked Single varietal

Question 45

Albariño climate

Answer 45

Moderate

Question 46

Albariño aging

Answer 46

Typically for early drinking

Question 47

Albariño regions

Answer 47

Rias Baixas DO

Question 48

Furmint palate

Answer 48

High acid

Question 49

Furmint winemaking

Answer 49

Dry to sweet Oaked or unoaked Susceptible to botrytis

Question 50

Furmint aging

Answer 50

Can age: dried fruit, caramel, nuts

Question 51

Furmint regions

Answer 51

Hungary: Tokaji (Aszu = botrytised)