Australian white wines tend to be full-bodied and ripe in style, with rounded flavors and moderate acidity. Chardonnay is the most important varietal, with the best sporting a "honeyed" finish with aromas of apple, pear and sometimes butterscotch. French oak barrel aging is common but not universal, and when used is not as monolithic as is found among, for example, California Chardonnays. Semillon is another favorite white variety, either standing alone or blended with Chardonnay in a unique Australian combination. In cooler areas, dry, aromatic Riesling is also on the rise both in quantity and reputation. Colombard and Verdelho both have traditional devotees. Among still-popular and delicious dessert wines the classic varietal is Muscat of Alexandria, here called Gordo Blanco. Sultana (Thompson Seedless) grapes are also raised in quantity, though not used for fine wines.
