Airén - white grape varietal (the most widely planted grape in the world, in terms of total area); practically exclusive to Spain (specifically in Valdepeñas and La Mancha); notably acidic and somewhat neutral in flavour, it is used mainly in the production of cheap table wine.
Albariño - white grape varietal, grown mainly on the Iberian peninsula (known as 'Alvarinho' in Portugal), particularly in Galacia; reliable white grape (probably the best known in Spain), used to make dry table wines (sometimes blended); notable nose-and-mouth characteristics generally include critic-mellow scents and flavours, clean mouthfeel, and notable acidic content.
Aligoté - white grape varietal, grown mainly in Burgundy, but can also be found (in very small amounts) in Moldova, Bulgaria, and even Niagara; not really capable of producing anything finer than a medium-quality white wine; nose-and-mouth characteristics generally include citric (or lemony) notes and 'musty' fruit.
Ansonica - see Inzolia.
Arinto (or Pedernã) - white grape varietal, practically exclusive to Portugal (particularly in Dão and Bairrada; in Vinho Verde, it is called 'Pedernã'); known for its high acidity, it is often blended; notable nose-and-mouth characteristics generally include lemony notes and floral scents.
Arneis - white grape varietal, originally from southern Piedmont (but can also be found in California and Australia); on the brink of extinction (because it is quite difficult to grow), it has been brought back to make soft wines with a nice perfume; carries notes of peaches and pears; it can also be found in blends.
Assyritiko - white grape varietal, found practically exclusively in Greece (localized in Attica and the Aegean islands); notably hardy, Assyritiko makes for excellent dry table wines; notable nose-and-mouth characteristics generally include light floral fragrances, gentle acidic notes, and good fruit.
Athiri - white grape varietal, found throughout Greece, and is said to be extremely ancient; low-yielding and bright, it can be quite fruity, fresh, and elegant, with some very nice fruit flavours; lower in acidity, it can also be used as a blending grape with Assyritiko.
Carricante - white grape varietal, found exclusively in Sicily, Italy (grown on the slopes of Mt. Etna); used mainly for blends, it produces very dry wines that have the potential for aging; notable nose-and-mouth characteristics generally include citric notes and dried fruit.
Chardonnay - a 'noble' white grape varietal; one of the most popular wine grapes in the world; grown (albeit in varying quantities) in practically every wine-producing nation in the world; rarely blended with other grape varietals (the exception being Australia); also an extremely important grape (either blended or unblended) in the making of sparkling wine, especially in Champagne, California, Australia, and South Africa; subject to criticism as of late for some producers' overuse of Chardonnay in barrel oak aging; notable nose-and-mouth characteristics generally include butterscotch aromas, oak content, and mineral-to-tropical flavours.
Chasselas - white grape varietal, most famously found in Switzerland (in Valais, it is called Fendant), but can also be found in many other places around the world (albeit in differing quantities), such as Germany (particularly Baden, where it is called Gutedel) and other parts of Europe, along with many places in the New World; good for light-style wines, notable nose-and-mouth characteristics generally include floral and citric notes.
Chenin Blanc (or Steen) - a 'noble' white grape varietal (called 'Steen' in South Africa), yet arguably under-appreciated; grown (albeit in varying quantities) in various parts of the world, the most important being the Loire winegrowing region of France (especially in the Vouvray appellation), as well as California, South Africa, and New Zealand; in the Loire, Chenin Blanc produces some marvellous white wines that are capable of long-term aging; notable nose-and-mouth characteristics generally include mellow fruit, creamy honeysuckle, and light, lemony-petrol notes.
Clairette (or Clairette blanc) - white grape varietal, found (albeit in varying quantities) in Provence, the Rhône (where it is sometimes used in tiny amounts as a blend in Châteauneuf-du-Pape), and the Midi; it is also found in South Africa and Australia; carrying no really distinctive flavours, it is most often blended with Grenache Blanc and Ugni Blanc; however, in the Eastern Languedoc, it is beginning to be made into a more refreshing style of wine.
Cortese - white grape varietal, found almost exclusively in Piedmont, Italy (but also grown in Lombardy in small amounts); used mainly for making well-structured dry table wines; notable nose-and-mouth characteristics generally include crisp fruit and acidic notes.
Crouchen - white grape varietal, originally from France, but now found mainly in Australia and South Africa (where it is called 'Clare Riesling' and 'Cape Riesling,' respectively); not at all related to the actual noble Riesling grape varietal, Crouchen is relatively neutral in character; it is most often blended for sake of adding some aromatic character.
Elbling - white grape varietal, known since medieval - perhaps even Roman - times throughout Germany, and can still be found today in the upper Mosel, and even Luxembourg; high in acidity (and yields) and relatively neutral in flavour, it is best used for making sparkling wine (and nothing else!).
Fendant - see Chasselas.
Fiano - white grape varietal, grown mainly in southern Italy and Sicily; it is quite an old varietal, which was even cultivated by the Romans; capable of producing lovely dry whites for everyday drinking; notable nose-and-mouth characteristics generally include flowery scents, light-minerally fruit, and small nutty notes.
Furmint - a 'noble' white grape varietal, but hardly known to even the more knowledgeable wine enthusiasts; grown mainly in Hungary, where it is cultivated and blended with two other local grapes (Hárslevelu and Yellow Muscat) to make 'Tokaji' (a type of sweet wine, created from noble rot), as well as fine-quality (unblended) dry whites; notable nose-and-mouth characteristics generally include sap-like scents and medium-fruit.
Garganega - white grape varietal, found mainly in the Veneto winegrowing region of Italy, but also in Friuli and Umbria; extremely vigourous, it is used mainly for 'Soave' (which is usually blended with Trebbiano and/or Chardonnay); capable of producing very nice light, dry wines; notable nose-and-mouth characteristics generally include straw, wild flowers, almond, and citric notes.
Gewürztraminer - a 'noble' white grape varietal, which has become increasingly popular among true wine enthusiasts, as it is one of few grapes that goes excellently with a wide variety of Asian-derived dishes; grown at its finest in the Alsatian winegrowing region of France, as well as in Germany, Austria, New Zealand, some cooler parts of California, the Pacific Northwest, and even Niagara (Canada); notable nose-and-mouth characteristics generally include spicy perfumes, lichen, floral notes, and medium-dense fruit.
Greco - white grape varietal, grown mainly in Campania, Italy (introduced to Italy by the ancient Greeks, as the name would suggest); capable of producing very decent table wines; a dry grape, it is also noted for being unusually high in tannin, as well as being a teensy bit spicy.
Grüner Veltliner - a 'noble' white grape varietal, mainly grown in Austria (but also in several Eastern European countries); in the past few years, it has made amazing strides in both quality and popularity among knowledgeable wine enthusiasts, and is now being used to make world-class dry white wines; notable nose-and-mouth characteristics generally include teensy-spicy/minerally notes, lentils, and green fruit.
Gutedel - see Chasselas.
Hárslevelu - white grape varietal, second in importance to Furmint in making 'Tokaji' in Hungary (a type of sweet wine, created from noble rot); boasting good aroma and body, it makes for a good blending grape.
Inzolia (or Ansonica) - white grape varietal, found mainly in Sicily (though there are some plantings in Tuscany, as well), where it is primarily used as part of the Marsala blend; low-yielding and boasting a lot of character, Inzolia can make excellent dessert wine; notable nose-and-mouth characteristics generally include almonds and light-citric notes.
Loureira - see Loureiro.
Loureiro - white grape varietal, found in the northwest corner of the Iberian peninsula (most famously in Vinho Verde [Portugal] and Rías Baixas [Spain], where it is called 'Loureira'); high in acid and aromatics (and yields) it is most often blended with Albariño and Trajadura; notable nose-and-mouth characteristics generally include bay leaves, apricots, and light lemon.
Macabeo - see Viura.
Malagousia - white grape varietal, found exclusively in Greece (especially in Macedonia, Attica, and the Peloponnese); brought back from the brink of extinction, it has the potential for producing very high-quality wines of good body and aromatics; also capable of working well with oak treatment.
Malvasia - white (and red) grape varietal, cultivated mainly in Italy, but also grown in lesser quantities in Spain, Portugal, and even California; used to make both sweet wines and dry table wines (as a red grape, it is most often blended); capable of producing wines of very high quality; in sweet form, Malvasia can also age very well; notable nose-and-mouth characteristics generally include notable fragrance and light fruit.
Marsanne - a 'noble' white grape varietal, primarily cultivated in the (northern) Rhône winegrowing region of France, where it is usually blended with Roussanne; capable of producing very high-quality whites; also grown (albeit in varying quantities) in the Languedoc (southern France), Australia, and California; notable nose-and-mouth characteristics generally include lively aromas, toasted nuts, and tropical-rich fruit; some remark that it can often have a somewhat 'oily' texture.
Mauzac - white grape varietal, found almost exclusively in the western Languedoc winegrowing region of southern France (specifically in the Gaillac and Limoux appellations); in the latter, it is used to make world-class sparkling wine, though it is often blended with Chardonnay and Chenin Blanc; notable nose-and-mouth characteristics (in sparkling form) generally include green apple skins and light mineral flavours.
Melon de Bourgogne - see Muscadet.
Moscatel - see Muscat.
Moschofilero - white grape varietal, found virtually only in Greece (particularly on the plateau of Mantinia in the Peloponnese); a commercial success, Moschofilero is actually pink-skinned, and boasts notable floral-like aromatics (along with some teensy-spices); also used for sparkling and sweet wines, as well as rosé.
Muscadelle - white grape varietal (unrelated to Muscat, though it sounds the same), most famously found in both Bordeaux (where it is used, albeit minimally, in making Sauternes and dry whites) and Victoria (where it is used to make some of the finest 'New World' fortified wine); it is also found in Southwest France (particularly in Monbazillac); notable nose-and-mouth characteristics generally include floral and 'grapey' notes.
Muscadet (or Melon de Bourgogne) - white grape varietal (unrelated to Muscat, though it sounds the same), grown almost exclusively in the Loire winegrowing region of France (most notably around the lovely little city of Nantes); originally from Burgundy (where it is named Melon de Bourgogne), Muscadet is best known for decent-quality dry wine, which, at its finest, goes through: (1) skin contact; (2) barrel fermentation; and (3) lees stirring; notable nose-and-mouth characteristics generally include green apples, sea salt nuances, and musty-pebble-like notes.
Muscat (or Moscatel) - a 'noble' white grape varietal (on the Iberian Peninsula, it is called Moscatel), with over 200 variations, yet often misunderstood by most who have ever heard of it; capable of producing a wide range of different high-quality white wines, from those that sparkle to those that are sweet; grown in most European wine-producing countries, as well as Australia and South Africa (where it is called Muskadel); notable nose-and-mouth characteristics generally include delicate berries, pronounced golden-like aromas, and highly grapy fruit.
Muskadel - see Muscat.
Palomino - white grape varietal, most famously grown in Spain (specifically in Andalucía) for making Sherry; it is also found in South Africa, Australia, California, New Zealand, Cyprus, and Argentina; traditionally, it is fermented until it is completely dry, and is both low in sugar and acidity; it is also easily susceptible to oxidation, all which makes it highly suitable for making dry Sherry.
Parellada - white grape varietal, grown virtually exclusively in the Catalonian winegrowing region of Spain, where it is blended (traditionally with Macabeo, and Xarel-lo) to make Spanish sparkling wine (or 'Cava,' as it is usually called); high-yielding, it adds freshness and lemony acidity to the blend, along with light floral notes.
Pedernã - see Arinto.
Pedro Ximénez - white grape varietal, used for blending to make Sherry in Jerez (Spain); normally, it produces sweet-style Sherry, but can also be used to make drier types; notable nose-and-mouth characteristics generally include rich aromas and sticky-like fruit.
Petit Manseng - white grape varietal, found in various parts of France (there is also some in California, Virginia, and Australia); small-berried and extremely low-yielding, it can be well-suited for making sweet wine, such as in Jura (France).
Pinot Blanc - a 'noble' white grape varietal; most famously grown in the Alsatian winegrowing region of France, but also cultivated in Germany, Austria, and Eastern Europe (it is also showing promise in the Pacific Northwest); notable nose-and-mouth characteristics generally include light-honeyed aromas, green apple notes, and soft mineral content.
Pinot Gris - a 'noble' white grape varietal, grown under several different names in Europe; generally underutilized in most places where it is grown (the exceptions being Alsace, France and New Zealand), yet capable of producing some excellent dry wine; known as 'Pinot Grigio' in Italy, where it is mostly used to make boringly dry whites; notable nose-and-mouth characteristics generally include pebbly notes and dry-mellow fruit.
Prosecco - white grape varietal, grown in the Veneto winegrowing region of Italy, and used principally to make sparkling wine of the same name; notable nose-and-mouth characteristics generally include delicate fruit flavours and light grassy notes.
Riesling - a 'noble' white grape varietal, the origins of which are said to hail from the Rhine Valley in western Germany; grown (albeit in varying quantities) in practically every 'cool-climate' winegrowing region in the world, but reaches top form in Germany, Alsace (France), Austria, Washington State (USA), Clare Valley (Australia), Niagara (Canada), and New Zealand; rarely blended with other grape varietals; uncommonly capable (for a white grape) of producing wines with excellent aging potential; nose-and-mouth characteristics generally include crisp fruit, light tropical notes, and lemony-petrol.
Robola - white grape varietal, found in many parts of Greece (ex. it is the most important grape on the island of Cephalonia); known for its citric aromas and crisp flavours, Robola can produce some very refreshing white wines; notable nose-and-mouth characteristics (in addition to those already mentioned) generally include floral notes and fresh-fruit flavours.
Roditis - white grape varietal, found mainly in Greece (such as Patras and the northern Peloponnese); a late-ripener, it is not an easy grape to grow (mildew can often be a problem); yet, it is also high in acidity, and is capable of producing complex and intense wines (when the right clones are used); notable nose-and-mouth characteristics generally include citric notes and almonds, as well as fresh fruit.
Roussanne - a 'noble' white grape varietal, most importantly grown for blending purposes (usually with Marsanne) in the Rhône winegrowing region of France, especially as white Hermitage (a wine capable of ageing for many decades), but also produced (albeit in much smaller quantities) in the Midi (France), Australia, and California; notable nose-and-mouth characteristics generally include elegant aromas and temperate fruit.
Sauvignon Blanc - a 'noble' white grape varietal; one of the more popular wine grapes in the world (at least currently), grown in many wine-producing countries; commonly at its best in the Graves region of Bordeaux (France), the Loire (central France), as well as New Zealand, California, and Australia (it also performs well in South Africa and Chile); used as a secondary grape in the making of Sauternes; best when picked perfectly ripe by growers (according to Oz Clarke); nose-and-mouth characteristics generally include grassy flavours and scents, mineral nuances, and dry-tropical fruit.
Savatiano - white grape varietal; the most widely-planted grape in Greece (it is the main varietal used in the making of Retsina); considered by many to be an unremarkable grape, it is fast-growing and carries very low levels of acidity; still, when cultivated properly, it can produce wines of agreeable roundness and texture; notable nose-and-mouth characteristics generally include citric notes, as well as almonds and other nuts.
Sémillon - a 'noble' white grape varietal; one of the most important blending grapes in the world for both good-quality dry whites and sweet wines; grown (on the whole) in only a handful of wine-producing countries, the most important being France (particularly in Bordeaux, where it is used to make some of the world's most famous sweet wines, such as Sauternes) and Australia (along with South Africa), where it is often blended with Sauvignon Blanc and Chardonnay to make dry whites; nose-and-mouth characteristics generally include ripe, mellow fruit, semi-sweet scents, and a little toastiness.
Steen - see Chenin Blanc.
Sylvaner - white grape varietal, primarily grown in Alsace, but also found in Germany, Austria, and Switzerland; more or less considered an unremarkable grape, Sylvaner is nonetheless capable of producing age-worthy wines; notable nose-and-mouth characteristics generally include slightly-vegetal scents and light fruit.
Timorasso - white grape varietal (one of the rarest grapes in Italy), found in southeastern Piedmont; very difficult to cultivate properly, but when done right it can make for a beautiful, larger-style wine; notable nose-and-mouth characteristics generally include mineral notes and lots of fruit flavours.
Tocai Friulano (or Friulano) - white grape varietal, found mainly in the Friuli winegrowing region of northeastern Italy (now increasingly called 'Friulano' so as not to be confused with Tokaji from Hungary); a high-quality grape (when cropped right), it can produce lovely, subtle wine; notable nose-and-mouth characteristics generally include notes of apples, grass, and flowers.
Trajadura (or Treixadura) - white grape varietal, found in northern Portugal and Galacia, Spain, where it is called 'Treixadura'; an early ripener, it is often blended with Loureiro and Albariño, offering citric notes and high acid to the blend.
Trebbiano - white grape varietal; the most widely-grown white grape in Italy (known as 'Ugni Blanc' in France), but also found (albeit in far lesser quantities) in France (where it is called 'Ugni Blanc'), California, and Australia; considered by most wine experts and enthusiasts to be a dull grape that is best used for blending (or distilling); notable nose-and-mouth characteristics generally include neutral aromas and flavours, as well as dry fruit.
Ugni Blanc - see Trebbiano.
Verdelho - white grape varietal, originally from Portugal (where it is still grown in small amounts), but now found primarily in Australia, where it has had quite a fair deal of success; ideal for producing a light, delicately-flavoured dry wine; notable nose-and-mouth characteristics generally include docile perfumes and mellow-light fruit.
Verdicchio - white grape varietal, found in the Marche winegrowing region of Italy; high in acidity and crispness, it is often blended with a little Trebbiano and Malvasia, which can allow it to age for a few years; unblended, it is best for early drinking with light food.
Verduzzo (Friuliano) - white grape varietal, almost exclusive to the Fruili winegrowing regin of Italy, but can also be found in Veneto; an ancient vine, it is commonly used to make sweet wines of notable quality.
Verduzzo (Tevigiano) - white grape varietal, found mostly in the Italian winegrowing regions of Fruili and Veneto; not to be confused with Verduzzo Friuliano (which, according to modern varietal scholars, is an entirely separate grape varietal), Verduzzo Trevigiano is used to make dry whites; high-yielding, the wines are often high in acidity and carry citric notes.
Vermentino - white grape varietal (thought to have originated from the Iberian Peninsula), now grown primarily along the Ligurian-Tuscan coastline of Italy, as well as Sardinia (it is also found in very small quantities in Australia, as well as in southern France); a late-ripener, Vermentino can be used to make pleasantly soft, lightly-aromatic wines, which often contain notes of fresh herbs.
Viognier - a 'noble' white grape varietal, which has gained extraordinarily in popularity in less than ten years; commonly used for blending in white wines (as well as red wines, in small amounts) throughout the Rhône winegrowing region of France (as well as other southern French winegrowing regions), but now also being grown (on its own) in California, Australia, Chile, and South Africa; notable nose-and-mouth characteristics generally include light apricot-peach scents and waxy textures.
Viura (or Macabeo) - white grape varietal, grown mainly in northern Spain, particularly in Rioja (it is also found in the Languedoc), where it is often blended with Malvasia and Garnacha Blanca (or Grenache Blanc), as well as with, on an increasing level, Sauvignon Blanc and Chardonnay; high-yielding, it is also heavily used to make sparkling wine (especially Cava); notable nose-and-mouth characteristics generally include high oak character (from being aged so long in wood, though these days this has been reduced), aromatic freshness, and light fruit.