Photo by Rafael Barquero
What makes a white wine aromatic?
When you think of aromatic white wines, do you think of a fruity Sauvignon Blanc or a floral Riesling? You’re not alone. Aromatic white wines are best recognized by their perfume-like characteristics and the fact that they can be sweet or dry due to the nature of their aromas. So what makes them so aromatic?
The answer is simple: grapes. Grapes that have more sugar will have more aromatics. This is because, during fermentation, yeast consumes the sugars within a grape’s juice. Ultimately turning it into wine. As this happens, certain molecules form in grape juice that produce many of the unique flavors found in wine. These same molecules are responsible for creating an array of aromas as well.
For example, if you’ve ever had peach-scented ice cream or coconut-flavored soda, chances are you’ve encountered some of these molecules before. That’s because many fragrant compounds found in wine also exist in other types of food and drink we enjoy every day.
Aromatic wines are great as an aperitif
Aperitifs are meant to be consumed before a meal to stimulate your appetite and enhance the flavors of what you’re going to eat. They should be light-bodied, low in alcohol, and full of bright fruit or citrus flavors. What better way to start a meal than with an aromatic white wine?
Since aromatic wines should never overpower the palate, they’re perfect for sipping on their own before dinner. It’s also easy to create fun cocktails using these varietals as the base. Riesling is especially versatile for mixing due to its inherent sweetness and acidity, which gives it lots of “mixing potential.” An easy way to mix up a cocktail with riesling (or any other aromatic white varietal) is simply by adding soda water or sparkling wine and fruit juice such as lemonade, or grapefruit juice.
Aromatic wines have great acidity and pair well with food
The acidity of wine is responsible for the characteristic mouthwatering sensation that you get when drinking wine. It also affects how well wine and food go together, and which types of food pair well with a particular kind of wine. High acid wines, like Rieslings, complement fatty foods and foods that are high in salt or spices. They also contrast other flavors, such as sweet or salty ones. Low acid wines are better suited to serve with foods that have low amounts of fat or salt but can feel flat without the complementary effect provided by acidic wines. Acidic wines can also cleanse the palate between bites so that each bite tastes fresh—a major reason for enjoying a glass of wine with dinner!
Another delicious pairing option is to pour these wines over ice cream with chocolate sauce drizzled on top. This simple dessert will make you feel like you just visited an expensive lounge!
These 7 wines are full of aromas
- Gewürztraminer
- Riesling
- Viognier
- Muscat/Moscato
- Torrontes
- Grüner Veltliner
- Albariño
Gewurztraminer
Gewürztraminer is a grape of many talents. It thrives in cold climates, it’s highly aromatic, and it works well with food, so you’ll find it grown in a range of countries from Alsace to New Zealand. Its name means ‘spice traminer,’ and spicy is how this grape smells and tastes at its best. Imagine ginger, cardamom and nutmeg with lovely aromas of rose petals, lychees and ripe peaches.
You can’t mistake an aromatic white wine made from the Gewurztraminer grape. The floral, fruity scents hit you as soon as you pour a glass. The flavors normally follow suit but not always. Some winemakers produce fairly restrained and dry wines that have little or no sweetness or fruitiness. Dry wines are usually labeled Gewurztraminer while those with noticeable sweetness are likely to be labeled reserve or vendange tardive (late harvest).
Riesling
If you are looking for an aromatic white that is dry, crisp, and elegant, a Riesling such as the Framingham Riesling is a good choice. Rieslings come from Germany and Austria and are known for their flowery aromas and floral notes on the palate. The combination of white flowers with citrus fruits creates a unique fragrance which makes it one of the most versatile wines to pair with food. Riesling pairs well with spicy foods and is best when served chilled in order to bring out its aromas and tastes.
Viognier
So what is Viognier exactly? It is a white wine grape that was first cultivated in the Rhone Valley of France. While it does have a small following in California, it still remains relatively rare. In fact, less than 2,000 acres of Viognier are planted in the United States. Most of what you find on the market comes from California’s Central Coast—places like San Luis Obispo, Santa Barbara and Monterey Counties.
Viognier has a wide array of flavor profiles and aromas depending on where it is grown and how long it has been aged. Aromatics include apricot, peach, floral notes and spice. Its flavors are equally broad with the tastes of peach, apricot, citrus and pine nuts being most common. Serve it cold or at room temperature so if you want to try some just stick it in the fridge an hour before your guests arrive or serve it straight out of the bottle if they’re not too picky!
If you’re looking for something that goes well with this aromatic varietal then look no further than shellfish like shrimp scampi or fried calamari. You could also try pairing Viognier alongside desserts such as apple pie or vanilla ice cream topped with fresh berries.
Muscat/Moscato
Muscat is one of the oldest grape varieties in the world. It has been grown for at least 2500 years and there are now many different varietals, including Moscato, Yellow Muscat, Gray Muscat and Black Muscat. The wine from these grapes tends to be very aromatic with a floral character and is often used to make sweet dessert wines. The wine can vary from dry to sweet depending on where it was produced. Most Moscato wines are white and sparkling, but some reds and still whites are produced as well.
There’s a good chance that your first encounter with an aromatic white will be a Moscato d’Asti or Asti Spumante from Italy. These wines are often slightly fizzy and sweet—and they’re wildly popular overseas. They’re also relatively inexpensive; you should expect to pay about $10 for a bottle of this stuff. A bottle of Asti Spumante makes for an excellent gift. However, it might not be something your friends will love. It’s too sweet for some palates, especially if those palates have been conditioned by dryer Pinot Grigio or Sauvignon Blanc-style whites over the years.
Torrontes
Argentina’s signature white grape is Torrontes, a deliciously, aromatic wine. Grown in the high deserts of Salta, Torrontes is a dry white wine with floral notes and a fresh, crisp acidity. Try it alongside spicy foods: the acidity will help cut through the heat from chiles.
Gruner Veltliner
Gruner Veltliner, the most widely planted grape in Austria, is a crisp, aromatic white wine. The wine is a dry, medium-bodied wine with floral and herbaceous aromas that make it an ideal food pairing for many different dishes. This wine’s acidity can help balance out spicy foods. Gruner Veltliner also pairs well with fatty fish such as salmon and tuna. It can be hard to find Gruner Veltliner outside of Europe, but if you come upon some at your local wine shop or on a restaurant’s menu do not hesitate to try it!
Albarino
Albariño, one of Spain’s great white wines, is a dry wine that’s perfect for seafood and shellfish (including sushi), as well as with lighter meat dishes like chicken. Wine Critic Kerin O’Keefe says it has “fresh aromas of white flowers, citrus and fruit scents such as melon and peach.” Its crisp finish gives Albariño its allure.
It also pairs well with Asian cuisine … so try it with your next takeout order.
