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Pinot Blanc: This grape has a flavour very much like Chardonnay wine. It is grown in Alsace, Italy, and Austria (where it's known as Weissburgunder). It is a mutation of the Pinot Gris grape. It's used in many Californian sparkling wines. [/FONT]
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Pinot Gris: This is a clone of Pinot Noir, grown in France, Germany, Austria and along the west coast of the US. It's also known as Rulander or Grauer Burgunder. It can be used to create both fine whites and roses. [/FONT]
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Pinot Noir: These grapes are softer and earlier ripening than Cabernet grapes, and are very sensitive to conditions. Used often in red wines, they are also used (without skins) as a white ingredient in Champagne. Pinot Noir wine is made in Burgundy, and also Australia, California, Oregon, Italy and Germany. [/FONT]
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Pinotage: Developed in the early 1900s and used primarly by South Africa, Pinotage is a mix between pinot noir and cinsaut. The grape makes a wine that is hearty, with a fruity and spice taste. [/FONT]
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Riesling: Not just a dessert wine-grape, riesling can produce dry crisp and fruity wine as well honeyed, musky flavours in warmer climate or when left longer on the vine. Riesling wine is native to Germany, and is also used in France, Australia, California, and many other countries . The Finger Lakes region of New York are well known for their Rieslings. Riesling is also used in the creation of Ice Wines[/FONT]
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Sauvignon Blanc: This grape is grown primarily in California and France. It has a grassy flavor and makes a crisp, light wine. [/FONT]
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Scheurebe: This is a mix between Sylvaner and Johannisberg Riesling. It is mostly planted in Germany and is used for aromatic white wines. [/FONT]
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Semillon: This thin-skinned grape ripens early, and is used mostly in Bordeaux, France. It has a grassy, "figgy" flavor. It is also grown in Australia and California, and is often blended with Sauvignon Blanc. [/FONT]
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Seyval[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]
: Seyval is an "East Coast US" wine, and is one of the most widely planted grapes east of the Rocky Mountains in the US. They have melony flavors, as well as grassy/hay overtones. [/FONT]
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Sylvaner[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]
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Sylvaner was once the most widely planted grape of Alsace, France, but now only accounts for 15% (and dropping). It is also grown in Germany and Central Europe. The grape produces a pleasant, but bland, white wine. Flavors include light spice and floral ones. [/FONT]
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Syrah/Shiraz: This grape is grown in France and California as Syrah wine, and in Australia as Shiraz. In France, it is associated with the Rhone Valley and Hermitage red wines. Syrah tends towards a minerally, blueberry, or sometimes spicy and peppery type of flavor. Petite Sirah is an entirely different grape. [/FONT]
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Siegerrebe: Siegerrebe is a cross bewteen Gewurtztraminer and a normal table grape. It ripens very early, and has a high sugar content. Wines made with Siegerrebe have tastes of peach and honey. [/FONT]
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Viognier: This rare varietal originated in Condrieu, on the northern Rhône. It is predominantly found in the Rhône valley and California, noted for spice, floral, citrus, apricot, apple and peach flavors. It typically produces medium bodied wines with relatively high acids and fruit. Viogner can produce fairly complex wines. [/FONT]
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Vidal Blanc: Vidal is mostly grown in the northeast US, and is very hearty. It does well in late harvest sweet wines, as well as in icewines. [/FONT]
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Zinfandel: Most Zinfandel grapes are grown in California, although they are thought to have originated in Southern Italy. The wines can be fruity or spicy, depending on age. The Zinfandel grape makes both Red Zinfandel (if the skins are left on) and White Zinfandel (if the skins are removed). [/FONT]
.මිදී
, එත් ග්රෑම්100 කට මිදී
?අඩුම තරමේ 80 වත් ඇති
.එත් මුද්රස්පලන්
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