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Wine Grapes - White Varieties

Chardonnay
This grape has been described as the happiest of all combinations and has expanded widely from its Burgundian roots, being now planted virtually world-wide. It is at its best on Chalky soils, but is liable to suffer from Chlorosis and powdery mildew. The yields are moderate and the wine can lose its character when these are pushed too far. It gives wines that normally age in wood, which gives it a round buttery flavour.

Sauvignon Blanc
A classic grape variety planted widely in Bordeaux, the Loire Valley (Sancerre and Pouilly-Fume) and the New World. It should be planted on poorer soils and it is prone to rot. It is generally used to produce dry wines with marked acidity, either with or without oak ageing, but is also an important constituent of Sauternes, where it is used to add acidity to the blend. It tends to have a distinctive herbaceous, green, vegetal taste.

Semillon
This grape often shows at its best in a blend, archetypically in Bordeaux with the Sauvignon Blanc. It is planted around the world and, because it is susceptible to botrytis, is often responsible for great sweet wines.

Silvaner
Once Germany's most widely planted variety, the popularity of the Silvaner is now in decline. On exceptional sites it is capable of making great wine, but more often gives something which the main characteristic is acidity. It is widely planted in Alsace and South Tirol, and is capable of big yields, but is susceptible to frost damage.

Riesling
A major variety, widely planted around the world. It produces the classic wines of Germany, particularly in Rheingau and Mosel Vineyards. The best wines have high acidity with a minerally, peachy, or petrolly aroma; however, the vine's hardiness makes it ideal for late harvest wines.

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Working the Plate: The Art of Food Presentation

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