Grapes Used to Produce White Wines

White wine grapes come in a remarkable range of styles, from the crisp, high-acid Rieslings of Germany's Rhine Valley to the rich, buttery Chardonnays of California's warm appellations. Some, like Sauvignon Blanc and Pinot Grigio, are household names found on wine lists around the world. Others — Malagousia, Robola, Viosinho — are rare finds that reward the curious wine lover willing to venture off the beaten path.

What they share is an ability to express their growing environment with extraordinary clarity, making white wines some of the most terroir-driven and food-friendly wines available. The varieties below, while not inclusive of all that are grown and used, represent the full breadth of the white wine world, from everyday crowd-pleasers to obscure gems worth seeking out.

Aidani (ah-ee-THA-nee) - A Greek grape that is often blended with Assyrtiko, but is gaining popularity as a varietal.

Airen (i-RHEEN) - The most widely planted grape in the world. Planted throughout Spain, this grape is used traditionally to produce the base for Spain's brandy industry. But Airen is now being used to produce simple, refreshing, dry white wines.

Albariño/Alvarinho (Ahl-bar-reen-yo/Ahl-vah-REE-Nyoh) - Known as Albariño in Spain and Alvarinho in Portugal, this grape is high in acidity and produces a light white wine or sparkling wine. This wine can have a creamy texture.

Aligote (ah-lee-go-tay) - Most famously from France, this grape is often blended in small amounts with Chardonnay. Production of Aligote is also found in Bulgaria, Romania and California.

Arneis (Ar-NAYZ) - An Italian grape originating from the Piedmont region that produces a crisp, floral wine that tends to be dry and full-bodied. Sometimes added in small amounts to Nebbiolo and Barbera wines to soften their tannins.

Assyrtiko (ah-SEER-tee-ko) - Originally from Santorini, a Greek island, but now planted throughout Greece. This is an acidic grape that is very versatile in wine production.

Bourboulenc (Boor-boo-lonk) - Grown mostly in southern France and used in blending. It is permitted in the white wines of a wide range of appellations including Châteauneuf-du-Pape.

Brianna (bree-ANN-nah) - Developed in 1983 by Elmer Swenson in Wisconsin, this hybrid varietal is planted in the upper Midwest states of Illinois, Iowa, Michigan, Minnesota and Nebraska due to its hardiness in the cold. Usually used in blends. Varietal wines are rare.

Catarratto (Cah-tahr-raht-to) - One of the most ancient and versatile grapes grown in Sicily. These grapes produce wines with aromas and flavors of ripe citrus, melon and passion fruit. It results in a full-bodied wine with high acidity. Also used in the production of Marsala wine.

Cayuga (ky-OO-guh ) - A French-American hybrid grape variety. It’s a crossing of Schuyler (see below) and Seyval Blanc (see below). It has been specially bred for its cold hardiness and resistance to disease. Cayuga has enough acidity to make a wonderful sparkling wine, as well as still wines that are crisp and dry.

Chardonnay (Shar-doe-NAY) - Possibly the world's best known white wine grape. Known as white Burgundy in France, this grape is planted worldwide. Chardonnay wines can range from crisp and fruity to rich and buttery depending on the growing region, temperatures, fermentation types and aging. Cool climates produce light to medium bodied wines with high acidity and crisp fruit flavors. Warmer climates tend to produce wines with richer, deeper flavors. Chardonnay that has gone through the malolactic fermentation process is softer in acidity and fruit flavors and can have a buttery mouthfeel. Oak aging adds deep flavors of vanilla and hazelnut.

Chenin Blanc (Shen-in-blonk) - Commonly associated with France's Loire Valley, this grape produces wine with high acidity ranging from sweet and fruity to full-bodied. Also used in dessert wines and sparkling wines.

Clairette (Kleh-RHEHT) - Clairette is permitted as a blending grape in a wide range of appellations in the Languedoc and Rhône regions of France, most notably in the red and white wines of Châteauneuf-du-Pape.

Fumé Blanc (Foom-aye blonk) - See Sauvignon Blanc.

Furmint (FOOR-mint) - Most notably associated with Hungarian Tokaji. High acidity and complex flavors are present in both the dry varietal and the sweet dessert wine.

Garganega (Gahr-gah-NEH-gah) - The grape used to make Soave and Gambellara in Veneto, northern Italy. (Same as Grecanico.)

Gewürztraminer (Guh-VERTS-tra-mee-ner) - This grape with high natural sugar produces wines of low acidity with perfumed scents, strong fruit and spicy flavors.

Grecanico (Graa-kah-nee-ko) - This Sicilian grape is used to produce varietals and blends. It produces light, refreshing wines with aromas of melon, flowers, almonds and tree fruits and flavors of pear, white peach and nectarine. It is medium bodied. (Same as Garganega.)

Grillo (Gree-lo) - One of the best known Sicilian grapes, Grillo produces lighter wines with aromas of cut grass and grapefruit and moderate acidity. Also used in the production of Marsala wine.

Grüner Veltliner (GROO-ner-FELT-lih-ner) - Primarily from Austria but also widely grown in Slovakia and the Czech Republic, this grape produces crisp and spicy wines with citrus flavors of lemon and grapefruit along with a hint of white pepper.

Inzolia (Een-zoh-lee-ah) - A grape of Sicily that features spice and floral aromas with light flavors of pear, nuts and spices. A soft and well-balanced wine.

Macabeo (mah-kah-BEH-oh) - Grown throughout Spain, where it also goes by the name Viura. Used in the production of Cava along with Parellada and Xarel-lo.

Malagousia (mah-lah-goo-ZYA) - From northern Greece, this grape produces medium-bodied, rich-tasting wines.

Malvasia (Mal-vah-SEE-ah/mal-VAH-zha) - Historically grown in the Mediterranean, this family of grapes is now grown in many parts of the winemaking world and used in making sweet, dry and sparkling wines. Varieties include Malvasia Bianca, Malvasia di Schierano, Malvasia Nera and Malvasia Nera di Brindisi. These grapes are used to produce white table wines as well as dessert wines and fortified wines such as Madeira.

Marsanne (Mar-SAHN) - From the Rhône Valley, this grape is used in the white wines of Hermitage and is often blended with Roussanne. Commonly used in producing a dry-style wine, though dried grapes are used to produce sweet wines.

Moschofilero (mos-ko-FEE-le-ro) - A very aromatic variety from the Peloponnese region of Greece. Best as an aperitif.

Müller-Thurgau (MEW-luhr-TOOR-gow) - Predominantly used in Germany, the wine produced from this grape has been described as bland and semi-sweet. While often blended with other grapes, the varietals are frequently sweet with low acidity and a range of fruit flavors.

Muscat Blanc (MUHS-kat blonk) - The Muscat Blanc grape produces white wines that almost always have a sweet floral aroma. The wines have a distinct grapey character but low acidity that doesn't usually age well. Muscat grapes can produce sweet, medium, dry, sparkling and dessert wines.

Ontario ( ahn-TAIR-ee-oh) - A white variety that has a frost-hardy vine that is well suited to cooler regions. It can produce white wines with a pronounced foxy attribute. They are also used as table grapes.

Palomino (pah-loh-Mee-noh) - From the Jerez region in southwestern Spain. This is the grape used to make sherry.

Parellada (pah-reh-YAH-dah) - One of Catalonia's widely planted varieties. Blended with other grapes in the production of Cava.

Picardan (pee-KARH-dahn) - One of 13 permitted blending grapes within the Châteauneuf-du-Pape AOC in the Rhône wine region of France, although very little is planted. Also known as Araignan Blanc.

Pinot Blanc (PEE-no-Blonk) - Used in the production of sweet dessert wines, sparkling wines and still wines, this grape produces medium to full-bodied wines with moderate acidity. This grape is permitted in Champagne, but plays a minor role compared to Pinot Noir, Chardonnay and Pinot Meunier.

Pinot Gris/Pinot Grigio (Pee-noh-GREE/Pee-noh-GREE-gee-oh) - Pinot Gris is naturally low in acidity and high in sugar, producing wines that are full-bodied, fruity and can have an oily texture. In Italy, Pinot Grigio is lighter and dry, while Pinot Gris in the rest of the world is often sweeter or richer.

Piquepoul (Peek-poo) - Both the blanc and noir versions of Piquepoul are permitted blending grapes for the production of Châteauneuf-du-Pape.

Prosecco (Pro-SAHY-coh) - Prosecco grapes are today known as Glera grapes. The Italian white sparkling wine may also be made from Bianchetta Trevigiana grapes. Glera has high acidity and neutral flavors. Prosecco is generally light-bodied and lower in alcohol.

Rabo de Ovelha (Rah-bow deh OH-vel-ah) - A light-skinned grape from Portugal that is a major ingredient in white port. This grape may be the same as Rabigato.

Riesling (REEZ-ling) - Originating in the Rhine region of Germany, it is used in producing a range of wines from sweet to dry, including sparkling wines. The Riesling grape is high in acidity and has strong aromas that tend to be flowery and perfumed.

Robola (ro-BO-la) - This grape from the Ionian Islands of Greece makes rich and robust wines.

Roditis (ro-DEE-tees) - A Greek grape that produces crisp wines with herbal and citrus flavors.

Roussanne (Rhue-SAHN) - Originally grown in the northern Rhône Valley, this grape is traditionally blended with Marsanne. These blends are best known in Hermitage, Crozes-Hermitage and Saint-Joseph, and are also used in the sparkling wines of Saint-Péray. Aromas of flowery herbal tea and flavors of honey and pear make this a full-bodied wine with higher acidity.

Sauvignon Blanc (So-vin-YAWN-Blonk) - Originating from the Bordeaux region of France, this grape produces a crisp and refreshing white wine that can be semi-sweet to dry with fresh fruit flavors of apples, grapefruit and tropical fruits, and tends to be high in acidity. In the 1960s, Robert Mondavi renamed his Sauvignon Blanc to Fumé Blanc for marketing purposes, basing the name on the Pouilly-Fumé region of France.

Sauvignon Gris (So-vin-YAHN-gree) - A mutation of Sauvignon Blanc, this grape is primarily used in small quantities in white Bordeaux blends, although varietal wines are made.

Sémillon (Seh-mee-YOHN) - Originally from Bordeaux, this grape is often used to produce sweet wines that tend to be silky smooth. Often blended with Sauvignon Blanc and Muscadelle.

Seyval Blanc (say-VAHL blahnk) - This grape has become a successful French hybrid grape that produces dry white wine. It is often described as having flavors somewhere between Chardonnay and Sauvignon Blanc. It has high acidity and responds well to malolactic conversion and barrel maturation.

Silvaner (SIL-van-ner) - The third most widely planted varietal in Germany. This grape ripens early and has high acidity but neutral aromas. It is often blended.

Torrontés (Tore-ahn-TAYZ) - From Argentina, this grape produces wines with medium acidity and aromas of peach and apricot. There are actually three varieties of Torrontés: Torrontés Sanjuanino, Torrontés Mendocino and Torrontés Riojano, the last being the most widely planted and the one generally used for quality wine production.

Traminette (tra-men-et) - A hybrid white wine grape variety originally bred at the University of Illinois in 1965. It is the result of a crossing between Gewurztraminer and Joannes Seyve 23.416, a hybrid grape named for its creator. Traminette wines tend to be floral and spicy, and are made in both dry and off-dry styles.

Trebbiano (Treb-bee-AH-no) - Originally from Italy, this grape has become a key ingredient in Cognac and Armagnac. While typically used in white blends, Trebbiano is the most widely planted grape in both Italy and France, where it is known as Ugni Blanc. Found primarily in Tuscany and Umbria in Italy and the Loire Valley in France.

Verdejo (Vehr-DAY-hoh) - From Spain, this grape is used to produce both a varietal wine and blends with either Sauvignon Blanc or Viura. The varietal is full-bodied with balanced acidity and herb and nutty characteristics.

Verdelho (Ver-dell-yoh) - Grown primarily in Portugal, Spain and Australia. In Portugal, Verdelho from the island of Madeira is used to make the fortified Madeira wine. While sometimes produced as a varietal wine, Verdelho is also blended with other grapes to produce light, dry table wines.

Verdicchio (Vehr-dee-kee-oh) - Originally from the Marche region of central Italy, this grape is used for both light table wines and more complex varietals. High acidity is one of its prominent characteristics.

Vermentino (ver-meh-tee-noo) - Primarily from Italy, this grape produces a variety of white wines, including sweet and sparkling. With refreshing acidity, this wine has aromas of lemon peel, peach and dried herbs, with a bit of minerality.

Vidal (vee-DAHL) - A hardy hybrid grape that is grown mainly in Canada and the northeastern United States. It is best known as one of the ice wine grapes that produces sweet dessert wines.

Vignoles (veen-yohlz) - A light-skinned hybrid grape variety first bred in France, but now grown in the Finger Lakes AVA, Shenandoah AVA, as well as in a few mid-western U.S. states. The variety was first bred in Saone-et-Loire in the 1930s by grape breeder J. Ravat, and is believed to have either Pinot Noir or Chardonnay as one of its parents, along with one of the hybrid Siebel varieties. It is well suited to cold weather. It’s high acidity and sugar levels make Vignoles a good choice for vintners looking to make dessert wines, and if the region is cold enough, ice wine can be produced from these frozen grapes.

Viognier (Vee-own-nay) - This grape produces a soft, full-bodied wine with flavors of peaches, pears and apricots and noted minerality. The Viognier grape is the only one permitted in the production of the French wine Condrieu from the Rhône Valley. It is also permitted in small quantities in Côte-Rôtie when blended with Syrah.

Viosinho (Vee-oh-SEEN-ho) - A Portuguese grape used most often in white port.

Viura (vee-YOO-rah) - Grown predominantly in the Rioja region of Spain to produce low acidity wines for immediate consumption. Also grown in the Catalonia region for the production of Cava, a sparkling wine, and in the Languedoc-Roussillon region of France. Also known as Macabeo.

Xarel-lo (shah-REHL-loh) - From Catalonia in northeastern Spain. Widely planted but best known for its use in the production of Cava.