More About -White Wines from Oregon and Washington
Viognier, continued...The warmer weather of Southern Oregon seems to be well suited for the delicate, yet expressive, Viognier grape. In particular, this varietal offers more weight then Pinot gris, a different kind of fruitiness than Chardonnay, and more plump sweetness than Riesling - making it a popular choice for a wide variety of people.
Gewurztraminer, sometimes referred to as Gewurz, is an aromatic white wine grape variety that performs best in cooler climates. The variety has high natural sugar and the wines are usually off-dry, with a flamboyant bouquet of lychees. Dry Gewurztraminers may also have aromas of roses, passion fruit and floral notes. Its aromatic flavours make Gewurztraminer one of the few wines that is suitable for drinking with Asian cuisine.
Riesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. Riesling is a variety which is highly "terroir-expressive", meaning that the character of Riesling wines is clearly influenced by the wine's place of origin. Unlike Chardonnay, most Riesling do not undergo malolactic fermentation. This helps preserve the tart, acidic characteristic of the wine that gives Riesling its "thirst-quenching" quality. Riesling is a versatile wine for pairing with food, because of its balance of sugar and acidity.
Semillon is a golden-skinned grape used to make dry and sweet white wines, most notably in France and Australia, but also in Oregon and Washington. The Semillon grape is rather heavy, with low acidity and an almost oily texture.
Chenin blanc, or Pineau de la Loire, is a variety of white wine grape from the Loire valley of France. Chenin blanc is a particularly versatile grape that is used to make dry white wines, sparkling wines, dessert wines and brandy. It provides a fairly neutral palate for the expression of terroir, vintage variation and the winemaker's treatment. In cool areas the juice is sweet but high in acid with a full-bodied fruity varietal palate.