Many of you have commented on the previous post on Twitter, missing some white grape types. As discussed, the post was talking about some white grapes. However, since your wish is my command, here are some more, so you can buy wine knowing what flavor you seek:
The verdejo grape has boomed since the late years, when has jumped from Rueda, where it originated and was the “queen”, to many other areas now investigating and working it with relative success. Verdejo wines usually have a very light color, something that is taken as a merit, and a flavor somewhere between sour and bitter (sour at first, and slightly bitter aftertaste at the end). Hence, people identify the sour aromas of the grape with those from green apple, citrus (lemon, lime, grapefruit), and even pineapple and banana. A good verdejo wine usually comes pretty inexpensive compared to other grapes, like the Afortunado 2010, which is really delicious.
Malvasia is a grape that produces intense golden yellow wines, with aromas of peach, litchi, pineapple... In the same manner verdejo is midway between sour and bitter, malvasia is halfway between sour and sweet, although the latter usually prevails. This plant is very delicate, so there are no great malvasia vineyards, but is often used to give a sweet touch to some white wines, except in the Canary Islands, producing great wines of this variety, for example, El Grifo Malvasia Seco 2011.
The macabeo/viura is one of the most widespread grapes, since it resists the cold very well and is sensitive to Botrytis, a mold that is used to elaborate certain sweet wines such as Tokay. It produces a wine with delicate aromas of fresh grass, hay, white flowers and pale yellow color with green shades, slightly alcoholic. Ideal for white rice or gnocchi. It is widely used as a mixture for the production of cava. There are not many macabeo varietal wines, which tend to be very dry. Still, there are good white wines from macabeo such as Albet I Noya 3 Macabeus 2009, a special and delicate wine.
We continue with the muscat grape, which can be both red and white, though normally used only in white wines. As the grape skin is what gives color to the wine, when using the red muscat grapes, the must has to be separated from the skin immediately, in order to avoid its coloration. Still, muscat wines tend to be amber or copper colored. As malvasia, it contains quite sugar, so usually holds up well over time, and the raisin can be used to make sweet wines (the muscat wines we have ever known). It has aromas of honey, peaches in syrup, candied fruits... A very good young muscat wine (less sweet) at a great price is Reymos, from the appellation of origin Valencia.
Finally, although there are still many, we end, at least for today, with the riesling, a grape which produces wines with very light colors with bright highlights, and aromas of green apple, citrus and orange flowers. It is a wine with low alcohol and is used especially in cold areas, since otherwise it can be poorly aromatic. If you want to try a tasty wine from this grape, Sumarroca elaborates the Sumarroca Riesling 2011, which has very good value for money.