Definition: The principal grape of white Bordeaux and Sauternes. Used to make sweet or dry wines. Usually blended with sauvignon blanc. Also called Chevrier.

Grown primarily in: Australia, France (Bordeaux, Sauternes and Loire), New Zealand, South Africa and United States

Best Climate: Warm to Hot

Winemaking: Usually blended with sauvignon blanc, sometimes with chardonnay. Mostly fermented and aged in stainless steel, some wines see oak.

Nose: Figs, citrus, honey, floral, nutty.

Mouth: Light to medium body, medium to strong acids. Full-bodied when made sweet.

Note: In Australia this is also known as Hunter Riesling. In South Africa, it's called Groensdruift (green grape).