Chardonnay

Chardonnay is a green grape which is used in the production of white wine. It is one of the most common white
varieties in the world. The variety originated in the Burgundy wine region of western France, but it is now grown
in all wine countries, from France to Chile and Australia, from Italy to Georgia and South Africa.
Chardonnay does not have a special taste or aroma. As a rule, the smell is similar to apple, quince or lemon.
Sometimes the aroma of nuts can be traced.
The taste is slightly sour. Depending on the aging, the wine acquires a more caramel taste. Sometimes notes of
crème brûlée, praline or spices can be traced. It has an elegant light straw colour with a greenish tint. Silky white
wines - such as Chardonnay from California, Chile or Australia - are perfect with fish. In this case, salmon is
perfect, also this wine pairs well with a variety of dishes (nuts, cheese, chicken, turkey).
Sauvignon Blanc

Sauvignon Blanc one of the most common and cultivated varieties of white grapes in the world, that originates
from the city of Bordeaux in France. If you try to imagine the entire aromatic country of Sauvignon as a whole,
then in its absolute center are the aromas of gooseberry leaves, currants and grass. The shift of emphasis in one
direction or another will depend on the place of cultivation and the time of grape harvest. This wine can be very
different, but traditionally you can feel the taste and aroma of fruits and how they combine with fresh acidity and
lack of sweetness. What winemakers call "balance" is given to these wines by nature or not. Sauvignon is a friend
of all seafood, from fish to shellfish and crab. Perfectly combined with aromatic herbs, salads, soft goat cheese and
white meat.
Viognier

Viognier, a white wine from the Rhone Valley in France, is often compared to Chardonnay. Fragrant notes of
apple, honeysuckle and rose make Viognier the perfect addition to any holiday meal. Medium to rich, with a
touch of honey, Viognier always pairs well with seasonal vegetables. Think carrots, turnips, green beans,
parsnips, etc.
Riesling

Ampelography research points to the Rhine River region in Germany as the birthplace of Riesling. Riesling is
very sour - even sonorous. It has citrus notes, a wonderful aroma that nobly changes and develops with age. Fun
fact: some old flaked Riesling wines can smell of gasoline, kerosene, or even burnt rubber. The taste of young
Riesling is fruits and flowers, including: green, red or yellow apple, grapefruit, peach, pear, gooseberry,
honeycomb, rose blossom, freshly cut green grass. Riesling grapes produce such a rich assortment of wines that
you can choose a drink for almost any meal. The sweetness and acidity of this sort make it an excellent partner for
spicy dishes.
Chenin Blanc

Chenin Blanc is an ancient wine grape variety from France, where it has been grown for more than 5 centuries,
and it can rightfully be called the king of the Loire Valley. The colour of the wines ranges from light lemon to rich
honey shades. When young, dry wines present aromas of apple, pineapple and nectarine and have a slight smell
of minerals, which dissipates quite quickly with a short decanting. Chenin Blanc wines are represented by a wide
range of flavour characteristics: pineapple, passion fruit, melon, peach, nectarine, baked apple, honey. It is
actually a very food friendly wine, it also goes well with: Spicy Asian and South American Foods, fish, salads
and chicken.
Gewurztaminer

Gewurztraminer is originally from Trentino Alto Adige, Northern Italy. Today, this grape is very common to be
planted in the vineyards of Germany and Alsace. This wine has a complex rich aroma with tones of flowers, exotic fruits
and spices. The characteristic taste has noticeable notes of roses and spices, emphasized by an elegant refreshing acidity.
The most successful culinary accompaniment will be seafood, white fish, fruits and soft cheeses. The wine is harmonious,
fresh, with a soft texture, light sweetness and fine acidity.
Marsanne

Marsanne is believed to have originated in the town of Marsanne, near Montélimar in the northern Rhône
Valley. This sort generally boasts notes of stone fruit and beeswax. As it ages, drinkers might be able to taste
almonds and a nod in the direction of honey. Rich and fruity Marsanne pairs excellently with rich shellfish (think
shrimp) and the citrus notes make it a great counterpoint to south Asian cuisine (e.g. Thai or Viet).
Rousanne

Roussanne is a white wine grape grown originally in the Rhône wine region in France, where it is often blended
with Marsanne. This sort opens with a lovely aroma of rich macadamia nut and ripe pear. Upon the palate, the
wine reveals tangy lemon custard and biscuit on the palate balanced by a dry and lean structure. Roussanne
blended with Marsanne is the perfect pairing. Marsanne adds the fat, richness, oily textures, and sweetness to the
wines, while Roussanne brings more acidity, elegance, and aromatic complexities to the wine. Roussanne with
food pairs well with a wide variety of seafood dishes.
Albarino

It was previously thought that this variety was a clone of Riesling (for its similar aromas) and that it was brought
from France to Spain by the monks in the 12th century. However, today it is proved that the Albariño grape is
originally from Galicia.The classic characteristics of dry white wine Albariño suggest that the bouquet should be
dominated by notes of melon, peach, citrus, as well as light saltiness, a little honey and certainly a high level of
acidity. Seafood, fish dishes, poultry, cheeses, vegetables, and light spicy salads are suitable as snacks.
Palomino

Palomino is a white grape variety from Andalusia, southwest Spain.Ranging from bright straw yellow to pale
gold in colour. A sharp, delicate bouquet slightly reminiscent of almonds with a hint of fresh dough and wild
herbs. Light, dry and delicate on the palate leaving a pleasant, fresh aftertaste of almonds. These wines - best
served fresh and chilled - really rise to the occasion when paired with such foods as big, salty green olives, fresh or
jarred anchovies, cured meats and nuts.
Pedro Ximenez

Pedro Ximenez is a white wine grape best known for its role in the sweet sherries of Jerez, Spain. A dark, ebony
coloured wine with pronounced tearing and a thickness to the eye. In the nose its bouquet is extremely rich with
predominantly sweet notes of dried fruits such as raisins, figs and dates, accompanied by the aromas of honey,
grape syrup, jam and candied fruit, at the same time reminiscent of toasted coffee, dark chocolate, cocoa and
liquorice. It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter
chocolate, with ice-creams and blue cheeses of great intensity.
Godello

Godello is a white wine grape variety that grows in the northwest of Spain, mainly in Galicia. If we had to
summarise the style that the variety imprints on the wines, we would speak of wines with good volume on the
palate, ripe citrus and seed fruit sensations on the nose, good acidity and a characteristic mineral touch in the more
direct examples and from soils with more personality. Godello pairs well with light proteins, grilled fruits, nuts,
citrus, or herbs like coriander or fennel.
Semillon

The origin of Semillon can be traced back to the Bordeaux region in France. The main fruit flavours of
Semillion wine are lemon, apple, pear and green papaya. Depending on where Semillion is grown, it can vary
from a savoury, cleansing wine taste to a rich, creamy wine with a lemon flavour. Nowadays, it has a reputation
as a wine for sushi lovers. No doubt this reputation is due to the way Semillion balances raw fish and pickled
ginger.
Cortese

Cortese is a grape native to Piedmont in northwestern Italy and has been grown in this region since at least the
middle of the 17th century. Taste of this wine is vivid and refreshing with delicate aromas of citrus fruits and roasted
almond, followed by flavours of lemon, grapefruit, green apple, melon, pear and white peach, with a mineral
edge. The wines are light to medium bodied with high acidity, but the better wines tend to be more full bodied with
a richer texture.The high acidity and refreshing character make Cortese wines a great match for seafood, such as
scallops or white fish.
Garganega

Garganega is a variety of white Italian wine grape widely grown in the Veneto region of North East Italy,
particularly in the provinces of Verona and Vicenza. This is a very aromatic, energetic sort and the harvested
grapes must be processed very quickly to bring out all their aromatic qualities in the wine. Garganega is typically
lean, gentle and unpretentious. It often shows pretty aromas of peach blossom, apricot and baked golden apples,
and even melon. It's also underpinned by citrus flavours. Garganega is going to match up fantastically with rich
Italian-style seafood dishes; any combination of shellfish and gnocchi or tagliatelle will be absolutely delicious.
Moscatel

Moscatel is a white grape variety. Distributed on the Iberian Peninsula and South America. Moscatel is a
highly aromatic grape variety. Its key characteristic is that it is one of the only wine grapes that produces wines
that actually taste like grapes. In different locations, it is used to produce a whole range of wines, from pale and
bone dry white table wines through to golden, sweet dessert wines. Moscatel is a particularly aromatic grape
variety, with floral, citrus and grape aromas. It reaches high sugar levels when matured. Moscatel is a good
match for many desserts and puddings.
Viura

Viura is one of the most popular white grape varieties originally coming from northern Spain. It is used to
produce sparkling, dry and sweet wines, the style of which can vary greatly depending on the approach: fresh,
floral and aromatic wines if the Viura is early and aged in stainless steel vats or dense, nutty and honeyed wines if
the harvest is later and aging was carried out in oak barrels. The younger, fresher styles are great with
herbaceous, punchy flavours like Korean and Vietnamese food, where the acidity can shine. The more mature
examples can handle roast meats, grilled chicken and pork.
Verdejo

Verdejo is a variety of wine grape that has long been grown in the Rueda region of Spain. The grape originated
in North Africa, and was spread to Rueda. Fennel is the most recognizable component of Verdejo fragrances.
Fruit aromas are also characteristic of wines of this variety - nectarine, peach, apricot. The taste of Verdejo wines
can be described as bright fruity, which is harmoniously complemented by nuts, citruses and honey. The exquisite
gastronomy of seafood goes well with any variety of Verdejo - still dry, fortified or sparkling.
Ugni Blanc

Ugni Blanc originally comes from Italy, specifically Tuscany, where it is produced under the name Trebbiano
Toscano. It is much more commonly grown in France, however. It’s aromatic palette is primarily fruity, with
citrus notes, such as lemon, as well as quince. Often, we can detect a hint of balsamic pine resin. In cooler areas,
Ugni Blanc makes white wines that are quite lively with a rather discreet aroma. In the warmer areas of southern
Aquitaine and on the Mediterranean coast, it makes smoother, more flavourful wines, characterised by a fresh,
full-bodied mouthfeel. Ugni Blanc wines tend to be flexible food partners in the sense that they do not impose
themselves on a dish. They can work well with salads and lighter vegetable and seafood dishes, as well as oily fish
such as sardines.
Pinot Gris

Pinot Gris has been known since the Middle Ages in the Burgundy region, where it was probably called
Fromenteau. Unlike most white grapes it looks more like a red wine grape. Pinot gris tends to be less aromatic
than sauvignon blanc and drier than chardonnay. The typical Pinot Gris is full-bodied with a fresh, spicy flavour
and notes of tropical fruit, stone fruit, or citrus.Pinot gris is classically paired with fish and shellfish such as cod,
snapper, and mussels, since it won't overwhelm the delicate flavours of seafood.