Types of White Wine

Styles and Varieties of White Wine

There is no one-size-fits-all when it comes to white wine because there are so many factors to consider, such as taste, price and occasion.

When choosing a white wine variety, reading the wine label can help you to understand its key features and work out if it’s the right choice for you. You may like to try a white wine that is crisp and dry or one that’s sweet and creamy – each has their own depths and flavours.

If you’re looking to pair your wine with a chosen dish – whether a spicy main course or a sweet dessert – there is a white wine out there to complement your culinary experience. While dry whites routinely complement lighter dishes, such as salads or fish-based dishes, fuller-bodied white wines work best with bold flavours, such as Japanese or Indian dishes. Sweeter white wines are traditionally paired with fruitier, creamier dishes or desserts.

For each type of white wine, we cover:

• Wine style and structure
• Wine regions that produce it
• Wine flavours and food pairings
• Other grape varieties it is commonly blended with

What Are the Main Types of White Wine?

The most popular types of white wine are dry, and include Chardonnay, Sauvignon Blanc and Pinot Grigio, while popular sweet wines include Riesling and Muscat Blanc. We explore these in more detail below.

Chardonnay

Style and Structure
The most popular type of white wine is Chardonnay. Renowned worldwide for its fruity palate and versatility, its overall finish is highly dependent on where the grapes have been cultivated. French Chardonnay, for example, tends to be sharper and lighter in flavour, while American and Australian Chardonnay has a creamy and buttery texture.

Chardonnay can often be aged in oak barrels (oaked) through malolactic fermentation, which results in a bolder yellow colour and reduced acidity, particularly for Chardonnay produced in hotter climates. Chardonnay that’s not aged (unoaked) and fermented in steel tanks will have higher acidity and a sharper, lighter taste. This is the style that’s popular in France, which can be seen in famous Chardonnay-based wines like Chablis (which is always unoaked).

Wine Regions
Originating from the Burgundy region of France, Chardonnay is now a firm favourite and can be found on any wine list worldwide. Old World countries such as England, France and Italy, and New World countries such as Argentina, South Africa, Chile, Australia, New Zealand and the USA all produce popular Chardonnays that are famed for their versatility and appeal.

Flavours and Food Pairings
Depending on where Chardonnay is produced, tasting notes can vary hugely. A cool climate, unoaked Chardonnay (such as a Chablis from northern France) will display notes of crisp green apple, citrus and pear, and pairs wonderfully with chicken, halibut, cod, crab and lobster. A warm climate Chardonnay (from a New World country like Australia) will have a richer, creamier mouthfeel, a fuller body, and more tropical fruit flavours like melon, mango and banana. This style pairs well with creamy dishes and desserts, especially if it’s an oaked Chardonnay as it’ll also express notes of coconut and vanilla.

Sauvignon Blanc

Style and Structure
One of the oldest known white wines, Sauvignon Blanc has remained a firm favourite to those wanting a refreshing white wine that is also highly aromatic. Although Sauvignon Blanc is a pale yellow, dry white wine, it is medium-bodied and appeals to both dry and sweet wine admirers. Developed with green-skinned grapes, it is unique due to aromatic compounds, called pyrazines, that deliver a wonderfully zesty perfume on the nose, luring you in before the first sip.

Wine Regions
Originating in the Bordeaux region and Loire region of France, Sauvignon Blanc has become widely grown across the globe. Nowadays, it’s commonly grown in both New World and Old World regions, including New Zealand (particularly from Marlborough), Australia and South Africa.

Flavours and Food Pairings
Sauvignon Blanc from cool climates will have pronounced herbal notes on the nose and a citrus-led palate with distinctive notes of gooseberry and green bell pepper. Savvy B from warm climates will be slightly richer with tropical tones, such as passionfruit and mango. Whether it’s a cool climate or a warm climate offering, Sauvignon Blanc is a good ‘all-rounder’ and can successfully complement meat, seafood, salad and vegetable dishes. It also works well with pasta and cheese dishes, cutting through the creamy textures as a refreshing palate cleanser.

Pinot Grigio (Pinot Gris)

Style and Structure
Pinot Grigio (also known as Pinot Gris) is one of the most renowned dry white wines and can be either rose-tinted or a deep vibrant yellow depending on the grape skin. Part of the Pinot family, which includes Pinot Blanc and Pinot Noir, this light to medium-bodied white wine is lower in acidity than Chardonnay and Sauvignon Blanc, but incorporates more depth and is famed for its zesty flavours and floral tones.

Wine Regions
Although many believe Pinot Grigio to originate from Italy, it is actually from Burgundy in France. It’s known as Pinot Grigio in Italy and Pinot Gris in France, where it is typically grown in the Loire Valley and Alsace region. Nowadays you’ll also find impressive New World offerings from Australia and New Zealand, as well as drier, lighter, European varieties in Germany, Hungary and Austria.

Flavours and Food Pairings
Pinot Grigio remains highly popular as it is easy to drink and complements a variety of dishes. Great with seafood, chicken dishes and light salads, there is a Pinot Grigio out there for every occasion! Drier, Old World styles are great with salads and seafood, while New World varieties offer tropical tones that complement grilled fish and roast chicken. The richer style of Pinot Gris that’s produced in Alsace from overripened grapes displays more sweet, honeyed tones, and is a beautiful pairing for a cheese board.

Riesling

Style and Structure
Similarly to Sauvignon Blanc, Riesling can be highly aromatic and is popular with those who love light, easy-to-drink wines. It can be bone-dry or super sweet depending on where the grapes are grown, when they are harvested, and the winemaking methods that are used. Riesling is adored for its high acidity that makes it incredibly food-friendly and ideal for turning into refreshing and well-balanced sweet wines. It’s been synonymous with Germany for many years, where there are individual terms for every style of Riesling, such as Kabinett for dry styles, Spätlese for slightly sweeter and Trockenbeerenauslese for ultra sweet.

Wine Regions
Riesling was originally produced in cooler climates, notably in the Rhine and Mosel regions in Germany. A perfect balance of robust acidity and sweetness has seen Riesling spread across the world, from Burgundy and Alsace in France, to warmer wine regions in Australia, New Zealand and the US.

Flavours and Food Pairings
Riesling has a very distinct nose of apple, honey and pear aromas, which are occasionally accompanied by a hint of petrol (we know it sounds a bit mad, but petrol is actually considered an indication of a high quality Riesling!). It becomes more well-rounded with age, displaying sweeter notes of honey and apricot. Drier Riesling goes well with chicken, pork, duck and seafood, and is especially good with spicy Thai and Japanese cuisine. Sweeter Riesling is better suited to sweet desserts and salty cheeses like parmesan and gorgonzola.

Muscat Blanc (Moscato)

Style and Structuren
Muscat (or Moscato, to use its Italian name) is becoming increasingly popular across the UK and the US, and it’s clear to see why. A light to medium-bodied white wine that’s low in alcohol yet big in flavour, it appeals to both dry and sweet wine enthusiasts alike. Muscat has also become very popular in Italy in sparkling wine production, with many of us popping open a bottle of Moscato Spumante at special occasions.

Wine Regions
Muscat Blanc is believe to have originated in Greece, and was later introduced to France by the Greeks. It reached Italy in the 13th century, where Moscato has been a big hit ever since. It continues to be heavily produced in Italy, but has also spread to Austria and some regions of Australia, such as Yarra Valley and King Valley.

Flavours and Food Pairings
Containing linalool, an alcohol found in citrus fruits and aromatic plants such as lavender, Muscat Blanc has a distinctive scent of lemons, oranges, peaches and jasmine, which complement the flavours found in Thai and Indian cuisine perfectly. Sweeter, creamier examples of this wine can offer notes of honeysuckle and vanilla, and pair with desserts very nicely.

Sémillon

Style and Structure
Semillon is a versatile grape which is often used as a blending component in many regions. It’s style and structure change with age, with youthful Semillon being light and citrussy, whilst age can give the wine more honeyed qualities. Sweet wine drinkers are also likely to be a fan of the Semillon grape with it being the main component in Sauternes – a sweet wine produced in the Bordeaux region by grapes affected by noble rot.

Wine Regions
Originating from France, Semillon is still most commonly found in the Bordeaux region today where it is used in white Bordeaux blends and Sauternes. Elsewhere in the world, Semillon is grown in Australia, particularly in the Hunter Valley. South Africa is also a fan of the Semillon grape with origins as early as the 17th century.

Flavours and Food Pairings
For dry wines produced from Semillon, the flavour profile can vary significantly from notes of lemon and lime to more herbal flavours. For dessert wines, expect intense stone fruit flavours, along with smooth, honeyed qualities. Semillon also lends itself well to ageing for both dry and sweet wines, with many winemakers opting to age the wine in new oak, giving the wine flavours of toast, coffee and vanilla. Pair this with seafood or creamy dishes for the perfect match.

Chenin Blanc

Style and Structure
Chenin Blanc is a diverse grape used to make wines of varying styles. All the way from clean and crisp through to sweet, or even sparkling. As a result, style and structure differ considerably ranging from very pale and light bodied to a much deeper, more amber colour and fuller-bodied. There has also been increased focus in recent years on producing much richer options which have been aged in oak to add texture to the wine.

Wine Regions
Chenin Blanc is considered to be at home in the Loire Valley in France, where it is used to produce a range of wines. However, as this is a grape that buds early and ripens late, the cooler climate here can often lead to less-ripe and over-acidic fruit. Therefore, warmer climate regions such as South Africa have taken on this variety where it is now flourishing. In fact, over 50% of global Chenin Blanc vineyards can be found in South Africa where it is used in blends but also single varietal wines.

Flavours and Food Pairings

Often very fresh on the palate with flavours of green apple and pear, balanced by hints of honey. However, sweeter varieties can have more tropical fruit flavours and notes of orange. If aged, expect nuttier tones. For the perfect food pairing, opt for meat dishes in fruit sauces, for example pork in apple sauce is a great choice. Sweeter varieties can also be an ideal match for spicy, Asian food.

Gewürztraminer

Style and Structure
Gewürztraminer is a wine full of character. The skin of these grapes is pink at harvest which translates into a deeply coloured, golden wine. With Gewurz meaning ‘spice’ in German, it will come as no surprise that this is a spicy white with a distinctive character. Abundantly fruity with a medium body, Gewürztraminer is often towards the sweeter end of the scale with bright floral aromatics and low acidity.

Wine Regions
Undeniably Gewürztraminer is a key variety in the Alsace region of France with it being a leading producer of this grape, producing some less-sweet examples which are of world-class quality. Just across the border in Germany, Gewürztraminer is also found, however in smaller quantities, producing wines which are slightly sweeter in style. Elsewhere in the world, there are very few plantings of Gewürztraminer. Italy, Austria and Hungary produce small amounts, whilst in the New World you can find Gewurztraminer in very limited quantities in areas of Australia and northern California.

Flavours and Food Pairings
Gewürztraminer often leads with floral notes of rose on the nose, followed by flavours of lychee, and even cinnamon. A subtle smokiness is also commonly found. On the palate, topical fruits such as lychee, apricot and grapefruit tend to take centre stage, with hints of ginger and spice. These tropical notes and fragrant nuances make it the perfect match for slightly spicy and exotic cuisine, such as Moroccan or mild Asian food.

Viognier

Style and Structure
Viognier is a medium to full-bodied varietal which is bursting with texture and flavour. Although it is known for being notoriously difficult to grow, this grape is very much back on the rise, producing wines which are relatively high alcohol and low in acidity. These wines are often rather rich and not dissimilar to Chardonnay when it comes to weight, however much more aromatic.

Wine Regions
Arguably most at home in the northern Rhône, where it loves steep, granite-rich slopes, Viognier is now in fact also commonly found in the southern Rhône. Outside of the France, you can expect to find some delightful offerings in the south of Australia. The USA and Italy also produce good quality Viognier, albeit in smaller quantities.

Flavours and Food Pairings
Viognier is generally rich and spicy with decadent notes of apricot and peach. These stone fruit flavours are balanced by the floral aromatics creating an extremely well-rounded wine. Typically Viognier is at its best when young, however it can be oak-aged, giving the wine a creamier texture with flavours of vanilla and nut. Pair this beauty with delicate meat dishes such as pork or chicken, or with fragrant Thai food – just avoid anything too spicy.

Albariño

Style and Structure
A wine which is loved the world over, Albariño is a complex variety full of intense aromatics. Light-bodied and dry in style, it also lends itself well to ageing. The wine also has a great acidity and a long, satisfying finish giving it a well-rounded feel on the palate.

Wine Regions
Most at home in Rías Baixas in the Galacia region of northwest of Spain, this grape thrives in the Spanish sun, whilst enjoying the cooler temperature of this coastal region. This higher altitude also stops the grapes from over-ripening in the heat giving the grape its mouth-watering character. Outside of Spain, you can find this grape in Portugal where it is often used in blends, however you will also find single varietal Albariño which is bursting with freshness thanks to the Atlantic breeze.

Flavours and Food Pairings
Full of wonderful citrus flavours, Albariño is bursting with lemon, lime and some green fruits. The granite soils of Rías Baixas can often be picked up in the wine, giving it the signature fresh minerality. This very drinkable variety is the perfect match with seafood, particularly fresh shellfish such as scallops or crab as the acidity and citrus flavours balance perfectly.

Grüner Veltliner

Style and Structure
A variety which you may not be too familiar with, Grüner Veltiner is a grape almost only grown in Austria. Often dry in style with a bursting acidity which explodes on the palate, this wine is one which is often compared to Sauvignon Blanc and is a great alternative if you are a fan of the lighter, fresher whites.

Wine Regions
Primarily grown in Austria, where you will find over 75% of the worlds plantings, Grüner Veltliner is a staple grape here. It thrives in the cooler climate as it can ripen slowly, allowing the grapes to retain that signature acidity. Elsewhere in the world, it can be found in other European countries including Hungary and Slovakia, also in very small volumes in Germany.

Flavours and Food Pairings
This type of wine is very light and fresh with citrus flavours of lemon and lime common on the palate, accompanied by herbaceous notes including green pepper. If the grapes are left on the vine slightly longer the resulting wine can end up a little sweeter with notes of orange. The freshness of the wine means it is a great match with spicy foods and those rich in flavour as it helps to cleanse the palate. It can also pair well with vegetables such as artichoke and asparagus which can sometimes be difficult to pair with wine.

Pinot Blanc

Style and Structure
Used to produce still, sparkling and sweet wines, Pinot Blanc is a variety which struggles to gain the same level of attention as its cousin, Pinot Noir. When used to produce still wines it is often compared to Chardonnay due to its similar style. Generally rather dry with a medium to full body and high acidity, this grape has a luscious texture. It is also a variety which is suitable for oak ageing. When done so, the wine becomes much richer in style.

Wine Regions
Thought to have originated from Burgundy where it is still permitted today in many Grand Cru sites, Pinot Blanc however is now most commonly found in Alsace in the northeast of France. Here it is often used in blends to add body to wines. Outside of France plantings are limited, however it can be found in Italy, where it produces lighter, crisper versions. Germany, Austria and the USA have also taken on this grape, albeit producing much smaller quantities.

Flavours and Food Pairings
Pinot Blanc is often bursting with green fruit flavours, including apple and pear, followed by hints of citrus. When aged the wine takes on notes of almond and smoky undertones. When it comes to pairing this white grape with food, it’s best suited to milder meats such as chicken or pork. Aged varieties in particular can make a great match for a roast dinner. If pairing with fish, opt for white and flaky varieties such as Cod.

Grenache Blanc (Garnacha Blanca)

Style and Structure
This fuller bodied white grape which is thought to have originated from Spain (where its known as Garnacha Blanca) thrives in warm, dry conditions. As a result, the wine produced tends to be higher in alcohol, often around 13-15%, and have medium to low acidity. It is also often bone dry in style. With good ageing ability, Grenache Blanc is sometimes aged in oak to give the wine a plusher feel.

Wine Regions
Although originally from Spain, Grenache Blanc is now most commonly found in the Rhône Valley where, thanks to its ageing potential, it is often blended with other grape varieties to add body and weight. Unbeknown to most, this versatile grape is also grown in the Roussanne region where it is used in a sweet wine called Vin Doux Naturel. Of course Spain still produces some Garnacha Blanca in regions such as Navarra and Terra Alta. Further afield, you will find plantings of this grape in Australia, the USA and South Africa.

Flavours and Food Pairings
Bursting with crunchy green apple and pear along with fresh lime notes on the nose, this variety has a little more weight on the palate with flavours of peach and mango often present. Herbal notes are also not uncommon adding to the complexity of this grape. Thanks to this, it can be paired with some rather meaty dishes including fragrant curries or even lobster. Creamy cheeses are also a heavenly match.

Garganega

Style and Structure
Garganega is a grape adored by many for its dry, rich style. With a medium to light body and a medium acidity, Garganega is an easy drinking wine. With ageing ability as well thanks to the acidity, it is a great all-rounder and fairly easy going. When used in sweet wines Garganega takes on a much richer and more indulgent character.

Wine Regions
Most commonly found in the Veneto region of Italy, Garganega is the primary grape used in Soave wines, accounting for at least 70% of the blend. Outside of Veneto, few plantings can be found in the Umbria and Friuli. It can also be found in Sicily where it is referred to as Graciano, however these are in fact the same grape variety. Elsewhere in the world, Garganega hasn’t gained much attention from winemakers. A small amount is grown in the Barossa Valley in Australia but beyond this plantings are very rare.

Flavours and Food Pairings
Many layers can be found in Garganega. The nose leads with notes of melon and white peach, with the addition of some herbal nuances, whilst on the palate the flavours become a little more citrusy with notes of lemon. Hints of almond also come through, and when aged, richer notes of honey are common. Shellfish is certainly the way to go if consuming this alongside food, particularly scallops or mussels work a treat.

Marsanne

Style and Structure
Marsanne produces complex white wines which are rich and well structured. Most commonly used in blends in the northern Rhône, it has a slightly oily texture giving a luscious mouth feel. This grape variety also has relatively low acidity, however it ages well developing into a creamier texture. Sweet wines can also be produced from Marsanne, most of which are produced by drying the grapes in the sun on straw mats in a process called Vin de Paille. Wines produced in this way become very sweet with flavours of honey on the palate.

Wine Regions
Originally from the northern Rhône, where it is still most commonly found today, Marsanne is in fact the most widely planted grape here thanks to it’s use in Rhône blends. In particular, it can be found most abundantly in Hermitage, Crozes-Hermitage and Saint-Joseph AOC’s. It can also be found in the southern Rhône, in much smaller quantities. Outside of France Marsanne is grown in Switzerland where it is primarily used to produce sweet wines. Australia and the USA also grow this variety where it is loved by many.

Flavours and Food Pairings
Earthy notes lead the way on the nose, balanced by flavours of melon and peach on the palate. When aged the variety develops hints of spice and even orange marmalade. When it comes to pairing this with food, opt for rich, creamy dishes such as a creamy carbonara. It can also be a perfect match with roast chicken or turkey.

What is a Dry White Wine?

White wine can be richly varied and appeal to a diverse audience. White wines are classed as ‘dry’ if they don’t have sweetness following the fermentation process, while sweet wines are produced when the process is halted before all sugar is converted to alcohol. What dry white lacks in sweetness, it delivers an intense flavour due to its higher acidity.

What is a Sweet White Wine?

Sweet white wines have a reduced acidity and more sugar than their dry counterparts. Popular as dessert wines, sweet whites can be highly versatile and have widespread appeal.

How Many Units are in a Bottle of White Wine?

A 750ml bottle of white wine (ABV 13.5%) contains about ten units, which is the same as for red and rosé wines.

How Long Does White Wine Last in the Fridge?

Once opened, white wine can be stored in the fridge for three to five days. Most white wine is best served chilled, at 7-13°C, although 13-15°C degrees is better for fuller white wine.

What Type of White Wine is Best?

Well, it depends on your own taste and preferences, but a really good place to start, if you want to find the very best, is to look for award-winning white wines. The five star reviews that Paul Hobbs Russian River Chardonnay and Domaine Michel Girard Sancerre have racked up between them speak for themselves.

Another great place to start is by finding wine regions that share a similar climate to the region your favourite white wine is from. For instance, if you love a crisp Sauvignon Blanc from northern France, then you’ll probably enjoy a dry, acidic German Riesling.