‘W’

WALTHAM CROSS (W)

  • NEW WORLD- America
  • VITICULTURE- +USED/ Eating

WANDERBARA (B)

  • OLD WORLD- Italy-Trentino(Indigenous)

WAPANUKA ( ? )

  • NEW WORLD- America-Texas,  Missouri
  • VITICULTURE- *American-X=Brilliant & Rommel, (Crossed by TV. Munson)
    • *SKIN/ Thin
  • VINICULTURE- +USED/ Eating

WAYNE (B)

  • OLD WORLD- America
  • VITICULTURE- *PROGENY-to-Steuben/ Noiret, X=Ontario & Mills

*Weissburguner (Germany) AKA=Pinot Blanc

*Weisser Heunisch (Germany) AKA=Gouais Blanc

WELSCHRIESLING*(W)

  • OLD WORLD- Austria-Neusiedlersee(Indigenous)   Italy-Piemonte   Slovenia
    • Bulgaria   Croatia   Czech Republic   Hungary   Serbia   Slovakia
  • NEW WORLD- Brazil
  • VITICULTURE- ~Etymology~ Welsch…Meaning the Foreign/ Stranger…Referring to Its Origin.
    • AKA=Riesling Italico(Italy), Grasevina(Croatia), Laski Rizling(Serbia/ Slovenia), Laski Rizling(Czech Republic, Slovakia), Olasz Rizling(Hungary)
    • *RIPENER/ Late
  • VINICULTURE- *STYLES/ Botrytis,  +BLENDED/ Gemischter Satz
      • Majority of Welschriesling Is Produced In Stainless Steel Tanks and Drunk Young.
    • Sight: Clear/ Yellow
    • Aroma: Stone, Spice
    • Palate: Off-Dry/ Body
    • Structure: Medi Tannins, ABV., Medi Acid

WETUMKA (G)

  • NEW WORLD- America–Texas
  • VITICULTURE- *American-X=Elvira & Herbermont & Gold Coin, (Crossed by TV. Munson)
    • *SKIN/ Thin
  • VINICULTURE- +USED/ Eating

WILD BACHER (R)

  • OLD WORLD- Austria–Styria
  • VINICULTURE-
    • Sight:
    • Aroma: Herbs
    • Palate:
    • Structure: Medi Acid

WINCHELL (B)

  • OLD WORLD- America
  • VITICULTURE- X=Vitis Labrusca & Vitis Vinifera
    • *PROGENY-to-Ontario/ Sheridan/ Steuben/ Noiret, Wayne

WINE KING (G)

  • NEW WORLD- America-Texas
  • VITICULTURE- *American-X=Winona & America, (Crossed by TV. Munson)
    • *SKIN/ Thin

WINONA (G)

  • NEW WORLD- America–Texas

WORDEN (B)

  • OLD WORLD- America
  • VITICULTURE- X=O.P. & Concord,  *PROGENY-to-Sheridan/ Steuben/ Noiret

WURZER (W)

  • OLD WORLD- Germany(Alzey)Indigenous)   England-Essex, Sussex
  • NEW WORLD- New Zealand-Nelson
  • VITICULTURE- X=Muller-Thurgau & Sauvignon Blanc,  *RIPENER/ Late
  • VINICULTURE-
    • Sight:             /
    • Aroma: Citrus, White Flower
    • Palate:           /            , Lime, Apple
    • Structure: Low Tannins, ABV., Medi Acid

‘X’

XARELLO*(W)

  • OLD WORLD- Spain-Cataluya(Penedes DO.)Indigenous)
  • VITICULTURE- AKA=Cartoixa(Montsant), Pansa Blanca, Premsal, Xarel-lo
  • VINICULTURE- +BLENDED/ Cava,  +High Extract,  +AGED/ Potential
    • Sight:         /
    • Aroma: Lemon, Blossom
    • Palate: Dry/ -Body
    • Structure: Low Tannins, ABV., Medi+Acid
      • FOOD PAIRING… Snails With Garlic Butter
      • CHEESE PAIRING…

*Xinomavro (Greece) AKA=Xynomavro, Black Naousa

XLNTA (G)

  • NEW WORLD- America–Texas
  • VITICULTURE- X=America & RW. Munson

*Xuri Zerratia (Spain/ Irouleguy) AKA=Courbu

XYNISTERI (W)

  • OLD WORLD- Cyprus(Indigenous)
  • VINICULTURE-  *STYLES/                +FORTIFIED/ Commandaria
    • Sight:             /
    • Aroma: Lemon, Nuts
    • Palate:           /           ,  Peach
    • Structure: Low Tannins, Abv., Medi+Acid
      • FOOD PAIRING… Linguine With Lemon & Black Pepper
      • CHEESE PAIRING…

XYNOMAVRO*(B)

  • OLD WORLD- Greece(Naoussa PDO.(Indigenous)/ Amynteo PDO.)
  • VITICULTURE- AKA=Xinomavro, Black Naousa, *CLONES/ 6
    • ~Etymology~ “Sour Black”…Referring to Its Taste.
  • VINICULTURE-  +AGED/ Often,  +USED/ Rose
    • Sight: Murky/ Red
    • Aroma: Earthy, Spice, Raspberry, Tomato, Olive
    • Palate: Dry/ +BODY, Prune
    • Structure: Medi+Tannins, ABV., Medi+Acid
      • FOOD PAIRING… Stifatho(Veal With Onions)
      • CHEESE PAIRING…

**Refer to “BIBLIOGRAPHY/ Sources” For Details On Scholarly Works Referenced.