Wine has many naturally occurring aromas and flavors. Often these remind us of other foods, spices and plants with which we are familiar.Individual wines vary in aroma. For example, Sauvignon Blancs aged in oak will also have a vanilla aroma, some Chardonnays smell more of pears than pineapple or apple. The most distinctive aromas of premium white and blush wines are described belows.

Chardonnay The grape's flavor is "apple," which is rarely encountered in the wine. Most Chardonnays age in oak; some ferment in it as well; in each case, the resulting bouquets change "apple" to "honeyed," "toasty," "pineapple-like," and a score of other more and less fanciful descriptions. Whatever the flavor, Chardonnays tend to be rich in it, and full-bodied. Many profit by several years of bottle age. Young or older, Chardonnays are enormously versatile with foods. They pair equally well with rich meats such as lobster or salmon, and delicate ones such as rockfish or chicken. They also take well to dishes with rich, creamy sauces.

Aromas,flavors: Pineapple Pear Green Apple Citrus Vanilla Butter Nuts Spices

Gewurztraminer "Gewurz" is "spicy," for German, Gewurztraminers also are described as "floral" and "perfumy" If the exact flower or perfume is hard to find in memory, the aroma is so pronounced it quickly engraves itself there. Some Gewurztraminers become more aromatic with two to three years of bottle age. A few are made dry. ' most have I to 2 percent residual sugar to help mask a faint hint of bitterness that is a natural part of the aftertaste. It makes an excellent appetizer and goes well with some spicy foods. The variety also lends itself to Late Harvest styles with as much as 10 to 20 percent residual sugar.

Aromas,flavors: Jasmine Lychee Peach/ApricotCitrus Rind Spice Honey

Johannisberg Riesling The variety has a tartly fruity aroma at the mildest concentrations. Stronger, it can be specifically remindful of apricots. A very few varietal wines of this type are made dry. Many have residual sugars ranging from I to 2.5 percent. Some are sweeter, to five percent. Finally, a very few range upward from 5 to as much as 25 percent residual sugar; these are identified as "Late Harvest," or some variation of that phrase. Those of 2.5 percent residual sugar and less are versatile accompaniments to crab, clams, and other lighter shellfish, to light fish, and to poultry. The sweeter ones usually go with desserts... or stand alone as nectars.

Aromas,flavors: Honey suckle Peach/Apricot Green Apple Pear Honey

Sauvignon Blanc Like its black-skinned cousin, Cabernet Sauvignon, Sauvingon Blanc has varietal flavors associated with herbs, bell peppers, olives, and even grass. This strong character makes it another good teacher of varietal character. A great majority of producers make Sauvignon Blanc dry These wines are versatile with fish, chicken, and other white meats, especially when the preparations are flavored with herbs.

Aromas,flavors: Grape fruit Lemon Floral Notes Melon Dried Herbs Bell Pepper Vanilla Butter olives

Muscat Blanc Several grapes from the family of Muscats are used to make light wines. Like Gewurztraminer (which may be a near relative), Muscats have powerful perfumes and a characteristic bitterness in the aftertaste. Residual sugar fits Muscats neatly for both reasons. Many people find them adept company to fruit, or fruit salads. They also can be sipped for themselves. (Muscats also are used to make dessert wines of 18 to 21 percent alcohol.).

Aromas,flavors: Perfumes Sugar Honey

Chenin Blanc The variety has a pronounced fruity flavor, but pinning down an associated flavor is not easy. Some think it faintly pear-like; scholars at the University of California say "fruity" and let it go at that. A few producers make Chenin Blanc dry, but a majority make it with 1 to 2 percent residual sugar to emphasize the variety's fruitiness. In either style, it seems best in its first bloom of youth. It is most often paired with the lighter flavored white meats of fish and chicken.

Aromas,flavors:Pear Melon Grape fruit Lemon