Pinot Gris/Pinot Grigio (Pee-noh-GREE/Pee-noh-GREE-gee-oh) - Pinot Gris is naturally low in acidity and high in sugar and produce 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.
Roussanne (Rhue-SAHN) - Originally grown in the northern Rhone Valley, this grape is traditionally blended with Marsanne in the Northern Rhone region. These blends are best known in Hermitage, Crozes-Hermitage and Saint-Joseph. This blend is also used in the sparkling wines of Saint-Peray. 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.