whites

Question 0

Chardonnay

Answer 0

full, buttery, with a velvety feel that’s atypical to dry white wines

versatile; flavors influenced by where it’s grown and how it’s made.

• fruit flavors range from apple and lime in cooler climates and to tropical fruits in warmer places. -
• when barrelled in oak it takes on richness, honey and buttery. when barrelled in steel it retains more mineral flavors, fresher on palate. excels in burgundy france and cool coastal areas in cali. -
• favorite with seagood and minerally versions like from chanlis, france pair well with ousters.

Question 1

types/styles

Answer 1

fresh unoaked - crisp and light with no sweetness or oaky character (most Italian wines - Soave and Pinot Grigio and some French wines (Sancerre and some Chablis)

earth whites - dry and fuller bodied, unoaked or lightly oaked with a lot of earthy character (some French wines like macon or whites from the Rhone region)

aromatics - intense aromas and flavors from their particular grape variety whether they’re off dry or dry (lots of German wines and wines from flavorful grape varieties like Riesling or Viognier

rich oaky whites - dry of fairly dry, full bodied with a lot of oaky character (most Chardonnays and many from French regions like burgundy)

Question 2

Riesling

Answer 2

usually very sweet with intense fruit flavors, much lighter than Chardonnay

• crisp, clear wine with green apple, pear and lime flavors. the best offer pleasing mineral qualities also.
• when aged, honey flavors and nice oily aromas.
• grows well in Germany, alsache region of France, finger lake region of ny and parts of aus and WA state
• pairs well with spicy foods, poultry, and pork. try with Thai.

Question 3

Pinot Gris/Grigio

Answer 3

simple, light-bodied, dry and crisp

• made from grapes that produce different styles of wine depending on where the grapes are grown and how they’re handled in the cellar. Alsace region of France, Oregon and nz - rich wines with a bit of spice. Italy - fresh crisp and refreshing.
• pairs with seafood and pasta, vegetarian food and poultry

Question 4

white wine general

Answer 4

made with light grapes or red grape juice (no skins) (made by pressing or crushing)

often considered aperitif wines (at parties of before dinner in place of cocktails) even though that technically means that flavors have been added to it like vermouth

Question 5

moscato

Answer 5

fruity and often sweet

Question 6

Sauvignon blanc

Answer 6

dry, tart and acidic with herbal flavors and tropical fruit

• fresh crisp aromatic wine with grapefruit and grassy flavors
• star of Loire region of France as well as Bordeaux where it’s often blended with sermillon. also prime in new world NZ.
• food friendly: goes with many seafood poultry and veggie dishes

Question 7

Soave

Answer 7

from italy