What type of grape is typically the base for aromatised wines?

The base for aromatised wines is typically a neutral, high-acid, white grape variety. This choice is correct because white grape varieties with high acidity provide the freshness and balance necessary for aromatised wines, which often have added flavors from herbs, spices, or other botanicals. The neutrality of the base grape allows the added aromatics to shine through without being overwhelmed by the grape's own flavors.

Neutral grapes ensure that the final product maintains clarity and allows for the complexity of the aromatisation process to be appreciated. The acidity in the wine also acts as a natural preservative, which is beneficial for the longevity of the product. This balance of flavors is critical in crafting successful aromatised wines, making high-acid white grapes the preferred choice in the industry.