Aromatic Whites by Monika Bielka-Vescovi, dipWSET

Do you enjoy the fragrant aromas of wines? Have you noticed that some white wines are more aromatic than others? In blind tastings, we often categorize white wines as aromatic and non-aromatic. This distinction comes from the presence and concentration of different aroma compounds in wine. Aromatic white wines are said to have high levels of specific compounds such as esters, aldehydes, and/or monoterpenes – these give wines intense and distinctive smells.

There are several classic aromatic white grape varieties. The ones you most often encounter in exams or sommelier competitions include:

Sauvignon Blanc

A highly popular aromatic grape variety, Sauvignon Blanc originated in the Loire Valley but has been widely adopted in New Zealand, Chile, the USA, and South Africa. It is well-known for its gooseberry and herbal aromas, which have become famous through the wines from Marlborough in New Zealand. In cooler climates such as Chile, it often carries the scent of green bell pepper, jalapeño or asparagus, associated with higher amounts of a class of aromatic compound called methoxypyrazines. As Sauvignon Blanc ripens, aromas of lime and elderflower develop into passion fruit and pineapple. It is often unoaked to highlight its intense aromas, but in some styles, especially in Bordeaux, where it is often blended with Semillon, it can take on new oak characteristics such as cloves and vanilla.

Riesling

This German grape produces some of the most versatile white wines in the world. Riesling can produce various styles, ranging from dry to sweet, botrytized, and even ice wine. It’s aromatic markers mainly include floral aromas like jasmine and acacia, with honey when aged, all underlined by zesty lime and green apple associated with high acidity. In warmer regions, flavors can ripen to include lemon, apricot or nectarine. Some Rieslings can also develop a petrol aroma from higher amounts of a compound known as TDN. (If you are brave, its full name is 1,1,6-Trimethyl-1,2-dihydronaphthalene.) You can find great Riesling in the cool climates of Germany’s Mosel and Rheingau, Australia’s Clare and Eden Valleys, and the USA’s Finger Lakes region in New York state.

Gewürztraminer

This grape variety is famous for its abundant aromas of lychee, wild rose, and Turkish delight, which can turn into candied grapefruit, ginger and honey with aged. Gewürztraminer carries many similarities to Moscato, yet it typically has higher alcohol content and lower acidity. It originates from the northeastern town of Tramin in the Trentino-Alto Adige region of Italy. From there, it migrated to Germany and Alsace, where it is more famous today than in Italy. Alsatian Gewürztraminer is well-known for its full-bodied, high-alcohol style when made into dry wines, but it is also made into  sweeter styles. Vendange Tardive wines, sometimes abbreviated VT, feature extra-ripe flavors from late harvested grapes, and Selection de Grains Nobles styles (aka SGN) are riper still and also show the influence of noble rot with aromas of orange marmalade. Gewürztraminer is grown in many parts of the world but often on a small scale. In Europe, apart from Alsace, it is best known in Germany, Italy, Austria, Switzerland, Spain, and Hungary. Outside of continental Europe, it grows in cooler regions like Anderson and Russian River Valley in California, Washington State, Tasmania in Australia, New Zealand, and in the cool Bio-Bio Valley of Chile.

Muscat

Muscat, also known by its Italian name Moscato, is one of the world's oldest wine grapes. It is known for strong aromas of Meyer lemon, orange blossom, honeysuckle, fresh grape and pear. While it is made into still, dry wines in regions like in Alsace, it is perhaps more famously made into sparkling wines in Italy, such as Moscato d’Asti. Less commonly, it is made into fortified wines – for example, Muscat de Beaumes de Venise in France and Rutherglen Muscat in Australia. Additionally, South Africa produces a still, sweet wine from Muscat, called Vin de Constance, that was a favorite wine of Napoleon. 

Torrontés

This grape variety has intense aromas of orange blossom, aromatic soap, geraniums, peaches, and lemon zest. When tasted, the palate contrasts the sweet smells, as the wine is typically dry. It classically comes from Salta in Argentina.

Viognier

Lastly, there is Viognier, a grape variety with aromas of orange blossom, honeysuckle, cold cream, and peach. With age, it often develops sweet notes of honey. It is relatively dry but fuller-bodied due to lower levels of acidity and an oily texture. In the Northern Rhone region of Condrieu, it produces full-bodied, rich styles of wine often influenced by oak, imparting notes of nutmeg and vanilla.

Aromatic white wines are a delight to the senses, offering a bouquet of aromas that enhance any tasting experience. They are also fantastic for food and wine pairing and can stand up to many intensely flavored foods. Try a Gewürztraminer with spicy Thai cuisine or an aged Mosel Riesling with morel mushroom pasta.