Pinot Grigio/ Pinot Gris
Pinot Grigio (Italy) or Pinot Gris (France) is grown in cool or moderate climates. It’s made in two distinct styles: either as medium-to-high acidity wines that are dry and light-bodied, produced from grapes that are harvested early, presenting flavours of pear and lemon. Or, if yields are controlled and harvesting is delayed, riper grapes will be higher in sugar and lower in acidity, with a higher complexity of flavour that’ll produce full-bodied wines with flavours of lemon, peach, and mango. These can develop notes of ginger and honey in-bottle.
The simple, light-in-body style of Pinot Grigio is often produced in Veneto, north-eastern Italy, and are labelled ‘delle Venezie DOC’ or ‘Veneto IGT’. Whereas the northern Italian region of ‘Friuli-Venezia Giulia’ produces more complex, fuller-bodied styles. Over in France, however, it is Alsace AOC that produces fuller-bodied wines that are more complex in flavour, crafted from extra-ripe grapes that are picked later in the season. You can find the best wines from grand cru vineyards.
Flavours: Pear, lemon, peach, mango, banana, ginger, honey
Food pairings: Pair Pinot Grigio’s light and refreshing quality with fresh shellfish dishes. For richer Pinot Gris, think pasta dishes or a herby fillet of salmon.
Where it’s grown: Italy, France, USA
Gewürztraminer
This white wine grape produces beautifully aromatic wines. It grows well in cool-to-moderate climates, and its styles range from dry to sweet. Naturally producing higher levels of sugar, this grape converts into high-alcohol wines that are full-bodied with lower acidity. Expect floral aromas as well as stone-fruit and tropical flavours, especially lychee. It’s usually unoaked to let these flavours shine.
Gewürztraminer is most famously found in Alsace AOC in France, producing some of the region’s best grand cru wines. Alto Adige is another region that produces notable Gewürztraminer. Set in the foothills of the Italian Alps, the unique terroir produce a leaner, more elegant style of wine with bright acidity and a mineral-driven profile.
Flavours: Rose, peach, apricot, lychee, honey
Food pairings: Its floral aromas will bring out the aromatic qualities of Moroccan and Middle-Eastern dishes, like a fruity, rich tagine.
Where it’s grown: Alsace AOC (France), Italy, Moldova, USA
Viognier
Heady, aromatic, tropical, and low in acidity, Viognier (pronounced: Vee-on-yay) has plenty of personality and luxurious potential in both single-grape varietal wines and in blends.
The small Condrieu AOC appellation in France is thought to be where Viognier originated from, and some say there is no better way to experience the wine than from grapes grown here. Named ‘Condrieu’, it’s a single-varietal wine that is dry and fairly low in acidity, exhibiting delicious stone-fruit and floral aromas.
Viognier’s aromatic, floral character also makes it an ideal blending variety, enhancing the complexity and richness of the dominant grape’s flavours and texture. This even includes red grape varietals like Syrah and Shiraz.
Flavours: Tangerine, peach, mango, honeysuckle, rose
Food pairings: Enjoy its aromatic, heady characteristics with nutty, fruity chicken tagine, or citrusy scallops.
Where it’s grown: France, Italy, USA, Chile, South Africa
Albariño/ Alvarinho
Albariño (Spain) or Alvarinho (Portugal) typically grows in cooler, wetter coastal areas of northern Spain and Portugal influenced by the Atlantic Ocean, and as such creates refreshing white wines. Dry with high acidity, it’s medium-bodied with citrus- and stone-fruit flavours. It’s usually unoaked, and best drunk young.
Flavours: Lemon zest, grapefruit, honeydew, nectarine, saline
Food pairing: Pair its ocean-influenced notes with fresh shellfish. Naturally high in acidity, it’s perfect for cutting through fatty or oily seafood dishes or soft cheeses
Where it’s grown: Spain, Portugal, California, Australia, New Zealand
Trebbiano
‘Trebbiano’ refers to a related group of white wine grape varieties, and is one of the most popular wine grapes in Italy and France. However, you won’t usually see it drunk as a single varietal white wine, as it’s most commonly used in blends, as well as in the production of brandy and balsamic vinegar.
If it is used to craft white wine, the result is usually dry and fairly high in acidity. It’s also used in the majority of production of DOC white wine – commonly Trebbiano Toscano. It was even popular for a while in red Tuscan wines. Known in France as ‘Ugni Blanc’, where it’s widely used in Cognac, this is hugely planted in South America and also in countries like Bulgaria and Greece.
Flavours: White peach, lemon, green apple, seashell, basil
Food pairings: As a dry white wine, Trebbiano pairs well with hard Italian cheeses, seafood pastas, white pizza, roast chicken and even pesto.
Where it’s grown: Italy, France, Portugal, South America, Bulgaria, Russia, Greece