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With hundreds of varieties of wine grapes that are white, there is as much white wine info as there are white wine grapes put in all corners of the earth to learn about. However, you will probably fall upon simply some of these grapes frequently. In this white wine principles section, we cover areas and the flavor profiles of the white wine Malaysia grapes that are very typical.

Popular and versatile, all around the world grows. It reaches its mineral-laced pinnacle in Burgundy, ripens to tropical abundance in Australia and California, and takes to new oak. It picks up buttery odors from malolactic fermentation, and vanilla or toasty smells from aging in new barrels. By itself, youthful Chardonnay is likely to remember fresh green apples in flavor and odor. Contingent upon the winemaker, it could be created to be fresh, or stony and crispy, buttery and toasty with green apple and citrus flavors.

Flavors: Mature apple, lemon drop, pear, honeydew

It is versatile, and will make dry, off-dry, sweet and sparkling dessert wines.

Flavors: Lychee, blooms, grapefruit, talc

In cooler climate areas including Oregon and northern Italy (where it's called only Traminer), Gewurztraminer makes a crispy, grapefruit-flavored white wine that seldom sees oak and often pairs nicely with Asian dishes and hot foods.

Both here and in France it's frequently combined with Roussanne, Viognier and (occasionally) Grenache Blanc. Marsanne ripens faithfully and makes full bodied, low-acid wines with flavors of white peaches, almonds and softly spiced pears. Australia boasts a number of the earliest plantings on the planet.

There are lots of types of Muscat through the planet, but a penetrating smell of oranges marks all. When fermented dry, Muscat's fruit-driven flavors and aromas usually impart a touch of sweetness. It could be made into rich dessert wines like Beaumes de Venise, particularly the Moscato d'Asti of northern Italy, or exceptional light sparkling wines. The grape is taken by the fortified Muscats of Australia to extremes that are compact and its most luscious.

Flavors: citrus, Green apple

Similar to Chardonnay, but lighter and much more refined, Pinot Blanc hasn't got standing or the cachet of its own big brother Pinot Grigio. But in northeast Italy, Alsace, Oregon and portions of California some really fine variations are made, ranging from softly herbal to hot to citrusy.

Pinot Grigio creates light, zippy, food-friendly white wines which don't clobber the palate with booze and oak. Most famous variations come from the Tre Venezie, but the Pfalz area of Germany as well as Alsace also do nicely with the grape. Its alter ego, pinot gris (same grape, different name), has become the preeminent white wine of Oregon, where it creates exciting, pear-flavored wines which will carry a touch of fruity sweetness. The California version of Pinot Grigio is somewhat more substantial, but extreme, sour wines that fit nicely with seafood are made by vintners in Washington.

Like Chenin Blanc, Riesling ranges from dry and stony to flowery and sweet, much in flavor; and the pleasantest variations can age for decades. The largest Rieslings are the German wines of the Mosel-Saar-Ruwer Rheingau, Rheinhessen and behind are those of Alsace. Washington, Australia and New York can lay claim to making the very best cases of Riesling beyond Europe, from bone dry Rieslings that marry with shellfish and Pacific Rim dishes, to sharply- etched - ice wines and sweet late harvest Rieslings.

Roussanne has become fairly popular with the Rhone Rangers of California and Washington state and is extensively planted throughout southern France. Full bodied and tasting of citrus and lime, its nervy acids make it a great mixing partner for Marsanne.