There are few things more relaxing than a glass of a well-crafted, dry, crisp white wine. As a rule, white wines tease the taste buds rather than smack them with a hammer, like many red wines do. Don’t get me wrong, though. There are times when I want my taste buds whacked, especially when paired with heavy and spicy foods. In those cases, the wine has to fight its way through all the other flavors to gain any attention. Even though there are many types of white wine, they are all much more subtle than reds.
The major difference between white wine and red wine is the color. But the color comes from the skin of the grape. Both white and red grapes have the same color of pulp. The key difference lies in the way the grapes are processed. White grapes are pressed immediately after picking, and the juice is removed with minimal contact with the skin. The color of white wines can vary depending on the variety of grape used, the location of the harvest, and the use of wood during the aging process. There are over 50 types of white grapes grown worldwide.
White Wine Types and Their Unique Characteristics
Chablis – A dry, slightly metallic tasting wine from the northern vineyards of Burgundy. It is one of the few white wines worth aging. Like most fine white wines from Burgundy, Chablis is made from the chardonnay grape. The vineyards in the region are ranked in descending order: Chablis Grand Cru, Chablis Premier Cru, Chablis, and Petite Chablis. The cool climate in the region results in its white grapes having wonderful acidity. Chablis sits on top of an old oyster bed, which rests on a limestone and clay plateau, giving the grapes a big shot of minerals, resulting in an alluring, almost “briny” character. True Chablis is always fermented in stainless steel vats, which impart a clean, almost “steely” taste. Real Chablis has the character of green citrus. Be wary, though, that the Chardonnay grape is very hardy and adaptable. It is grown all over the world, and in many countries, particularly the U.S., the term Chablis is used generically for any white jug wine, often with overtones of vanilla and butter, and little resemblance to true Chablis.
Chardonnay – The undisputed king of white grapes and the main variety in champagne. Since the 1990s, Chardonnay has been the most frequently purchased white wine worldwide. It is a hardy and adaptable grape, thriving in virtually every wine-producing country. In the U.S., particularly in California, Chardonnay wines tend to be rich, assertive, bold, and very complex. The tastes range from peaches and honey to hazelnuts, figs, and spices. Good Chardonnays are medium-bodied with an excitingly high acidity. More than any other white grape, Chardonnays love to be aged in oak barrels.
Chenin Blanc – One of the most widely planted grapes in California. In some areas, it has been replaced by the higher-priced Chardonnays, but Chenin Blanc has a dedicated following. Its enchanting fresh-fruity taste and character of grapes, peaches, and pears make it very satisfying and quenching. Chenin Blanc is versatile, made in a full range of styles from dry and crisp to sweet and fruity, and even as a dessert wine. It can also be made into excellent sparkling wines, particularly from California and Anjou. Often added to other wines to enhance acidity, fruit, and to tame unruly batches of grapes.
Gewürtztraminer – An unforgettable wine with an exquisite spicy nose and a cornucopia of fruit and nut flavors. More than any other wine, it reflects the taste of the fresh grapes it was made from, so winemakers rarely interfere with its natural character, avoiding oak aging. Gewürtztraminer can range from crisp and dry to sweet and cuddly, and even honey-sweet dessert wines. Despite its Teutonic-sounding name, it pairs beautifully with Asian cuisine and is fantastic with pork and other white-meat dishes.
Muscat – Of all the types of white wine, Muscat is the most interesting. It was one of the first grapes positively identified in ancient times. Muscat grapes have four sub-varieties, all of which share similar perfume-like bouquets with overtones of musk, orange peels, and vine-fresh grapes. Muscat wines can be both some of the finest sweet wines and excellent crisp, dry table wines. Italian Muscats are especially notable.
Pinot Blanc – Once thought to be a close cousin to Chardonnay, Pinot Blanc is actually part of the Pinot family, closely related to Pinot Gris and Pinot Noir. Pinot Blanc wines tend to resemble some Chardonnay wines, albeit with less flavor and complexity. These wines are medium-bodied, dry, with high acidity and flavors of spices and apples. Pinot Blancs do not age well, but they are a great choice for a middle-of-the-road white wine.
Pinot Gris – A direct descendant of Pinot Blanc, these grapes produce deeply golden-colored wines with subtle yet persistent flavors of almonds and peaches. Typically crisp and dry, Pinot Gris wines can also be made fuller-bodied. These wines, especially from Oregon, pair wonderfully with grilled salmon and other grilled fish.
Riesling – A refreshing, crisp white wine that can also be a full-bodied table wine capable of holding its own with hearty meals. Riesling’s high acidity contributes to its longevity, with a 1540 German Riesling still being remarkable when tasted in 1961, 421 years later. Rieslings are typically lower in alcohol compared to other whites, making them a particularly refreshing summer wine. They are a natural pairing with pork and rich foods, as their high acidity cuts through even the spiciest dishes, like Texas Chili.
Sauvignon Blanc – An acidic, crisp white wine with a light to medium body and provocative grassy and herbal tastes and aromas. When grown in warmer climates, the flavors lean more towards cantaloupe and honeydew melons. While often used as a blending grape, it’s still a versatile option that can be aged in oak barrels but doesn’t have to be. Some of the best Sauvignon Blancs come from France’s Loire Valley and Bordeaux regions.
Semillon – One of the best-kept secrets in the wine world, Semillon is essential in white Bordeaux wines and Sauternes. It also makes some fantastic, modestly priced table wines in Washington State. For a white wine, Semillon ages surprisingly well and is affordable enough to store away for a few years. It is often used to soften more acidic wines. As a varietal wine, it has a soft, almost oily texture, a floral bouquet, and mild flavors of grape and figs.
Viognier – A versatile wine that can range from decidedly feminine to bold and brawny, Viognier produces some of the most famous wines from France’s Rhone Valley and has gained popularity in the U.S. The body and texture of Viognier wines can rival even the stoutest Chardonnays. These wines have aromas and flavors of tangerines, figs, and spices. However, they do not age well and should be enjoyed while they’re young.
Between all these types of white wines, it would be difficult, if not impossible, to choose the “best.” It depends on what you’re in the mood for and a variety of other factors. My advice? Experiment and try them all—getting there is half the fun.
