What I like most about making white wine is how you have so many options when it come to creating your own styles. Have a look at these and dare to compare!

Bold, buttery, and cooked fruit (serve slightly chilled 15°C/59°F)

Chardonnay (California and Australia) — Probably the most recognized grape. Just look for the ones aged in oak or are ‘barrel fermented’. You’ll notice the cooked peach, pear, and apple.

Tart or fresh citrus character (these wines are palate cleansers and are best for cutting the fat in a meal, even when fried, making the first bite taste as good as the next; serve chilled, around 8-12°C/46-53°F)

Riesling (Germany and Ontario) — The King of the white grapes. I’ve had Rieslings that are very pinapple, or lemon, and even smell floral. My choice for pairing with fish and chips. German rieslings are typically lower in alcohol (under 10% by volume) and are sweeter. Ontario rieslings are generally off-dry and are (11-12% alc/vol).

Unoaked Chardonnay (Ontario; Chablis, France) — Many may notice how much Chardonnay has a crisp green apple character when not kept in oak. The Chablis region of Burgundy, in France, has a soil rich in limestone. Thus, the wine from here has a wonderful minerally property.

Sauvignon Blanc (Marlborough, New Zealand) — Enjoy the fresh cut grassiness and herbaceousness of this spectacular white wine. It’s crispy acidity is great for a pre-dinner apertif.

Pinot Grigio (Trentino-Alto Adige, Italy) — This northeastern Italian province makes a very fragrant white that is similar in nature to Sauvignon Blanc. However, from talking to my colleagues and friends at wine seminars, I gather that Pinot Grigio is more approachable because it is more balanced, being less ‘grassy’ in scent.

Interested in red wine, too? Have a look at my page on reds.
http://kevindonato.blogspot.com/2009/12/choosing-right-wine-for-you-red-wines.html

Bold Reds (serious reds, for full flavoured dinners and cheezes, red meat; best served just below room temperature and benefit from ‘breathing’ from being poured into a decanter)
Enjoy their earthiness, cedar, subtle tobacco

Barolo (Piedmonte, Italy) — Made from the Nebbiolo variety.

Amarone (Veneto, Italy) — A powerful form of Valpolicella which is made from partially dried grapes to concentrate the flavours; they have a level of residual sweetness.

Cabernet Sauvignon (Chile) — Chile’s most planted grape. It’s a great all-rounder with a balance of earthy and fruit. Some fantastic deals to be had in store.

Can range from the earthy to the deep fruity
Bordeaux (France) — Varied from the Cabernet-dominated to the Merlot dominated. I find

the Merlot offerings to be more plush with dark fruits like plum, black cherry, and currant.

Compare these two for fun! Pretty much the same sort of grape, but the difference in climate and winemaking practices make a huge difference.

Shiraz (Southern Australia) — The Aussies love to make blockbuster Shiraz that is very fruit forward to the point of being ‘jammy’. You’ll appreciate the residual sweetness.

Syrah (Languedoc-Roussillon, France) — These Southern French offerings (and usually blends with other grapes such including Grenache and Carignan) are a bargain! They will be more ‘peppery’ rather than fruity, and drier rather than sweet.

Medium and Lighter Reds (Very versatile, range from the easy-sipping type, to the complex; serve these slightly cooler than heavier reds to appreciate their subtleties, around 15°C/59°F)

Beaujolais (Burgundy, France) — Made from the Gamay grape. The lightest are ‘Beaujolais Nouveau’, and released every year on the third Thursday of November. Taking a mere two months from grapevine-to-bottle, they are so new you may even taste some slight effervesence left over from the recently finished fermentation! Beaujolais is actually a complex medium bodied red that can sometimes command very high prices – but can be worth your while.

Pinot Noir (Burgundy, France; British Columbia and Ontario, Canada) — Seen the movie Sideways? I totally resonate with the character played by Paul Giamatti that poured his heart out for this grape. I love its light earthiness. I especially love to break famous wine myths in my wine appreciation seminars, like that you can’t eat red wine with fish, and serve this with salmon or grilled tilapia. Pinot Noir is fantastic with mushroom dishes. Another country that is a still a lesser known rising star for this grape is Canada so check them out, too.

Zinfandel (California) — Bursting with dark ripe fruit. This is Californian flagship wine grape by far. It even comes as a great summer sipper as a blush Rosé which is of medium sweetness.

Interested in white wine, too? Have a look at my page on whites.
http://kevindonato.blogspot.com/2009/12/choosing-right-wine-for-you-white-wines.html