Written by: Tim Edison

Updated: January 11, 2024

50 Different White Wines Explained [Characteristics Described]

different white wines

There are many different types of white wine, encompassing all kinds of flavors and aromas and I encourage you to try as many as possible, especially the more obscure, regional varieties.

In this guide, I've done my best at explaining most of the white wine types that I've tried and what you can expect from them.

It's not in any particular order, and I hope you find it useful!

50. Chardonnay

  • Grapes used: Chardonnay
  • Appearance: Chardonnay has a pale to medium yellow color. It can sometimes have a greenish hue, especially in younger wines.
  • Aroma profile: The aroma profile of Chardonnay is heavily influenced by where it's grown and how it's made. Common aromas can include yellow apple, pear, and citrus in cooler climates; tropical fruit notes in warmer climates; and butter, cream, and toast from oak aging or malolactic fermentation.
  • Flavor profile: Again, the flavor profile of Chardonnay is highly variable. In cool climates, it might be lean and crisp, with high acidity and mineral notes. In warmer climates, it can be rich and full-bodied, with lower acidity and ripe fruit flavors. Oak aging can contribute flavors of vanilla, cream, and toast.
  • Notable growing regions: Burgundy (especially Chablis and Côte de Beaune) in France, California, Australia, and Chile are some of the most notable Chardonnay regions.
  • Winemaking techniques: Chardonnay is often subjected to malolactic fermentation, which softens the acidity and adds creamy or buttery notes. Oak aging is also common.
  • Recommended food pairings: Chardonnay pairs well with poultry, pork, seafood, and cream sauces. Discover more Chardonnay pairings in our guide.
  • Recommended Chardonnay: Under $20, Costco

49. Sauvignon Blanc

  • Grapes used: Sauvignon Blanc
  • Appearance: Sauvignon Blanc tends to be a pale straw color, sometimes with greenish tints.
  • Aroma profile: Sauvignon Blanc is known for its intense, tropical fruit aromas. Common notes include grapefruit, passionfruit, green bell pepper, and fresh herbs.
  • Flavor profile: Sauvignon Blanc is typically high in acidity, with flavors that mirror its aromas. It can also have mineral or flinty notes, especially in wines from the Loire Valley.
  • Notable growing regions: The Loire Valley in France (especially Sancerre and Pouilly-Fumé), New Zealand (Marlborough), and California are key Sauvignon Blanc regions.
  • Winemaking techniques: Sauvignon Blanc is typically fermented in stainless steel to preserve its fresh, vibrant flavors. Some producers, especially in Bordeaux, also use oak.
  • Recommended food pairings: Sauvignon Blanc is fantastic with goat cheese, fresh vegetables, seafood, and dishes with green herbs.
  • Recommended Sauvignon Blanc: Under $10, Under $15, Under $20

48. Riesling

  • Grapes used: Riesling
  • Appearance: Riesling is usually a pale lemon color. It can develop golden hues with age.
  • Aroma profile: Riesling has a highly aromatic profile, with notes of lime, green apple, beeswax, and often a distinctive petrol or diesel note with age.
  • Flavor profile: Riesling can range from bone dry to lusciously sweet. It typically has high acidity, which balances the sweetness in the sweeter styles. Flavors often mirror the wine's aromas.
  • Notable growing regions: The Mosel and Rheingau in Germany, Alsace in France, and the Clare and Eden Valleys in Australia are among the most famous Riesling regions.
  • Winemaking techniques: Riesling is usually fermented in stainless steel or large, old oak casks that don't impart any oak flavor. Some winemakers stop the fermentation to leave residual sugar in the wine.
  • Recommended food pairings: Riesling's high acidity and range of sweetness levels make it incredibly versatile with food. It pairs well with spicy cuisine, pork, poultry, and a wide range of cheeses.
  • Recommended Riesling: Cheap Riesling

47. Pinot Gris/Pinot Grigio

  • Grapes used: Pinot Gris
  • Appearance: Pinot Gris wines can range from a light straw yellow to a richer golden hue depending on the style and region. Some even have a slight pinkish tint due to the grape's naturally grayish-blue skins.
  • Aroma profile: In the lighter, crisper style (often labelled as Pinot Grigio), expect aromas of green apple, pear, and citrus. In the richer, fuller-bodied style (often labelled as Pinot Gris), you might find notes of ripe peach, apricot, and honey.
  • Flavor profile: Again, the flavor profile depends on the style. Pinot Grigio is typically light-bodied, with crisp acidity and flavors of green apple, pear, and lime. Pinot Gris, on the other hand, can be medium- to full-bodied, with moderate acidity, a rounder mouthfeel, and flavors of ripe stone fruit, tropical fruit, and honey.
  • Notable growing regions: Alsace in France, Oregon, and Italy's northeastern regions are among the key Pinot Gris/Pinot Grigio regions.
  • Winemaking techniques: Pinot Gris/Pinot Grigio is usually fermented in stainless steel tanks to preserve its fresh fruit flavors. Some producers in Alsace also use old oak casks.
  • Recommended food pairings: Pinot Grigio is a great match for light seafood dishes, while Pinot Gris can stand up to richer fare like roast pork, creamy sauces, and pungent cheeses. Check out some more great Pinot Grigio food pairings in our guide.

46. Viognier

  • Grapes used: Viognier
  • Appearance: Viognier is usually a deep golden color, indicating its rich, full-bodied style.
  • Aroma profile: Viognier is known for its powerful, seductive aromas of ripe peaches, apricots, and floral notes like honeysuckle and jasmine.
  • Flavor profile: Viognier is typically full-bodied, with low acidity and high alcohol. It has rich, luscious flavors of ripe stone fruit, tropical fruit, and sometimes a hint of spice.
  • Notable growing regions: The Northern Rhône in France (especially the appellations of Condrieu and Château-Grillet) is the traditional home of Viognier. However, it's now grown successfully in California, Australia, and other warm regions.
  • Winemaking techniques: Viognier can be tricky to grow and make, as it's prone to developing too much alcohol and losing its acidity. Some producers ferment or age it in oak to add complexity and structure, while others prefer stainless steel to maintain its pure fruit flavors.
  • Recommended food pairings: Viognier's rich, full-bodied style makes it a great match for spicy dishes, rich seafood like lobster, and poultry or pork in creamy sauces.

45. Gewürztraminer

  • Grapes used: Gewürztraminer
  • Appearance: Gewürztraminer has a distinctive deep golden-yellow color, sometimes with a subtle pinkish hue due to the red color of its grape skins.
  • Aroma profile: This wine has one of the most powerful and distinctive nose in the wine world. It's highly aromatic, with intense aromas of lychee, rose petal, ginger, and exotic spices.
  • Flavor profile: Gewürztraminer is usually off-dry to sweet, with a full body, low acidity, and high alcohol. It has rich, exotic flavors that echo the nose, including lychee, rose, spice, and sometimes a hint of tropical fruit.
  • Notable growing regions: Alsace in France is the classic region for Gewürztraminer, but it's also grown in Germany, Italy's Alto Adige, and cooler parts of Australia, New Zealand, and the United States.
  • Winemaking techniques: ewürztraminer is usually fermented in stainless steel tanks to preserve its aromatic purity. Some producers leave a bit of residual sugar to balance the grape's naturally low acidity.
  • Recommended food pairings: Gewürztraminer's exotic flavors make it a great match for spicy Asian cuisines, strong cheeses, and pâté.

44. Chenin Blanc

  • Grapes used: Chenin Blanc
  • Appearance: Chenin Blanc wines can range from a pale straw color in dry versions to a deep gold in sweet, aged versions.
  • Aroma profile: Chenin Blanc is highly aromatic, with aromas of green apple, quince, pear, and wet wool in cooler regions, and ripe peach, honey, and floral notes in warmer regions.
  • Flavor profile: Depending on the style, Chenin Blanc can be bone dry, off-dry, sweet, or even sparkling. It usually has high acidity, medium body, and flavors that echo the nose.
  • Notable growing regions: The Loire Valley in France, especially the appellations of Vouvray and Savennières, is the traditional home of Chenin Blanc. It's also widely grown in South Africa, where it's sometimes called Steen.
  • Winemaking techniques: Chenin Blanc is incredibly versatile and can be made in a variety of styles, from bone-dry to lusciously sweet, still to sparkling. Oak aging is common in some styles and regions.
  • Recommended food pairings: Dry Chenin Blanc pairs well with seafood, chicken, and fresh salads, while sweet Chenin Blanc is a classic match for foie gras and blue cheese.

43. Albariño

  • Grapes used: Albariño
  • Appearance: Albariño is typically a pale lemon color with a subtle greenish tint.
  • Aroma profile: Albariño is highly aromatic, with fresh, vibrant aromas of green apple, citrus, and often a distinctive note of white peach.
  • Flavor profile: Albariño is usually dry, with high acidity, medium body, and crisp, refreshing flavors of apple, citrus, and sometimes a hint of salinity.
  • Notable growing regions: Rías Baixas in Galicia, Northwestern Spain, is the classic region for Albariño. It's also grown in Portugal (where it's called Alvarinho) and parts of California.
  • Winemaking techniques: Albariño is typically fermented in stainless steel tanks to preserve its fresh, fruity flavors. Some producers also age it on the lees to add complexity and a richer mouthfeel.
  • Recommended food pairings: Thanks to its high acidity and subtle salinity, Albariño is a fantastic companion to seafood, especially shellfish. It also pairs well with light salads, citrus-based dishes, and white meats.

42. Semillon

  • Grapes used: Semillon
  • Appearance: Semillon wines are generally a pale to medium gold in color, which can deepen to amber with age.
  • Aroma profile: Semillon displays a relatively muted nose compared to other white varieties, with subtle aromas of citrus, apple, and often a unique lanolin note.
  • Flavor profile: Semillon can be made into a range of styles from dry to sweet. Dry styles are medium-bodied with moderate acidity, featuring flavors of lemon, apple, and sometimes a waxy, honeyed characteristic as they age. Sweet styles, as in Sauternes, are lush with intense flavors of apricot, honey, and nuts.
  • Notable growing regions: Semillon is most famous in Bordeaux, France, where it's used in both dry white blends and sweet wines like Sauternes. It's also highly successful in Australia's Hunter Valley, where it's made into distinctive, age-worthy dry wines.
  • Winemaking techniques: Semillon is often blended with Sauvignon Blanc to add body and complexity. In Sauternes, it's susceptible to noble rot, which concentrates the sugars for sweet wine production. Oak aging is common in both dry and sweet styles.
  • Recommended food pairings: Dry Semillon pairs well with fish, poultry, and creamy pasta dishes. Sweet Semillon, such as Sauternes, is fantastic with foie gras, blue cheese, or desserts like crème brûlée.

41. Torrontés

  • Grapes used: Albariño
  • Appearance: Torrontés typically has a bright, clear, pale yellow color.
  • Aroma profile: Torrontés is highly aromatic, often mistaken for a sweet wine due to its vibrant aromas of rose petal, peach, citrus, and tropical fruit.
  • Flavor profile: Despite its sweet-smelling nose, Torrontés is typically made in a dry style. It's light-bodied, with medium to high acidity, and flavors that mirror its fruity, floral aromas.
  • Notable growing regions: Torrontés is uniquely Argentinean, with the best examples coming from the high-altitude vineyards of Salta.
  • Winemaking techniques: Like many aromatic whites, Torrontés is usually fermented in stainless steel to preserve its fragrant aromas and flavors. Some producers experiment with a small amount of oak aging or lees stirring for added complexity.
  • Recommended food pairings: Torrontés pairs beautifully with spicy Asian and Latin American cuisines, seafood, and fresh salads. Its floral character also makes it a surprisingly good match for dishes with aromatic herbs.

40. Marsanne

  • Grapes used: Marsanne
  • Appearance: Marsanne tends to be a deep yellow color, which can turn more golden as the wine ages.
  • Aroma profile: Marsanne is known for its rich aromas of almond, peach, pear, and sweet spices.
  • Flavor profile: This is a full-bodied white wine with flavors of ripe stone fruit, honey, and nuts. Despite its richness, it retains a good level of acidity that keeps it balanced.
  • Notable growing regions: The grape is native to the Northern Rhône region in France, where it's often blended with Roussanne. It's also grown with success in Australia and some parts of California.
  • Winemaking techniques: Marsanne is often aged in oak barrels, which adds to its complexity and helps to enhance its natural richness.
  • Recommended food pairings: This wine pairs well with rich dishes, such as lobster, cream-based sauces, and roasted chicken.

39. Roussanne

  • Grapes used: Roussanne
  • Appearance: Roussanne wines are usually a deep golden color.
  • Aroma profile: This grape variety has powerful aromas of flowers, herbs, and ripe fruits, especially pear and apricot.
  • Flavor profile: Roussanne is known for its rich, full-bodied palate, with flavors of ripe fruit, honey, and often a distinctive herbal note.
  • Notable growing regions: Like Marsanne, Roussanne is native to the Northern Rhône region in France. It's also grown in California and Australia.
  • Winemaking techniques: Roussanne is often blended with Marsanne and sometimes Viognier. Oak aging is common, adding to the wine's complexity.
  • Recommended food pairings: Try pairing Roussanne with rich seafood dishes, roasted poultry, or dishes with cream sauces.

38. Muscadet

  • Grapes used: Melon de Bourgogne
  • Appearance: Muscadet wines are light in color, typically a pale straw hue.
  • Aroma profile: The nose of Muscadet is subtle, with notes of citrus, green apple, and sometimes a distinctive mineral or saline quality.
  • Flavor profile: Muscadet is light-bodied, crisp, and dry, with flavors of lemon and green apple, and a clean, mineral-driven finish.
  • Notable growing regions: Muscadet is the signature wine of the Loire Valley region in France, particularly the area around the city of Nantes.
  • Winemaking techniques: A traditional technique in Muscadet production is 'sur lie' aging, where the wine is left in contact with the dead yeast cells after fermentation. This adds complexity and a creamy texture to the wine.
  • Recommended food pairings: Muscadet is famously good with oysters, but it pairs well with a wide range of seafood and light, fresh dishes.

37. Trebbiano

  • Grapes used: Trebbiano
  • Appearance: Trebbiano wines are typically pale straw in color.
  • Aroma profile: This variety is characterized by subtle aromas of citrus, almond, and often a hint of floral.
  • Flavor profile: Trebbiano is usually dry, medium-bodied, with flavors of lemon, green apple, and sometimes a touch of honey.
  • Notable growing regions: Trebbiano is one of the most widely planted white grapes in Italy. It's also grown in France, where it's known as Ugni Blanc and used primarily for the production of Cognac and Armagnac.
  • Winemaking techniques: Trebbiano is often used in blends, but can also make crisp, refreshing varietal wines. It's usually fermented in stainless steel to preserve its fresh fruit flavors.
  • Recommended food pairings: Thanks to its high acidity and citrus notes, Trebbiano pairs wonderfully with a wide range of dishes. This includes light seafood dishes, grilled white meats, and a variety of cheeses. It can also stand up to some richer dishes, such as pasta with creamy sauces or risottos. 

36. Garganega

  • Grapes used: Garganega
  • Appearance: Garganega wines tend to be pale to medium lemon in color.
  • Aroma profile: Look for aromas of green apple, citrus, almond, and often a hint of floral or herbal notes.
  • Flavor profile: These wines are typically dry, with medium body and high acidity. Flavors often include lemon, green apple, and a distinct minerality, especially in wines from the Soave region.
  • Notable growing regions: Garganega is the primary grape in Italy's Soave wines, grown in the Veneto region.
  • Winemaking techniques: Traditionally, Garganega wines are fermented in stainless steel to maintain their fresh fruit flavors. Some producers, however, are experimenting with oak aging to add more complexity.
  • Recommended food pairings: The high acidity and mineral character of Garganega makes it an excellent match for seafood, grilled vegetables, and pasta with creamy sauces.

35. Verdicchio

  • Grapes used: Verdicchio
  • Appearance: Verdicchio wines are typically a pale straw yellow, often with a slight greenish tint.
  • Aroma profile: Expect aromas of green apple, citrus, and almond, along with herbal and floral notes.
  • Flavor profile: Verdicchio wines are dry, with a medium body and high acidity. They typically show flavors of lemon, green apple, and almond, along with a distinct minerality.
  • Notable growing regions: Verdicchio is grown predominantly in the Marche region of central Italy, where it's used to produce the DOC wines Verdicchio dei Castelli di Jesi and Verdicchio di Matelica.
  • Winemaking techniques: Verdicchio wines are traditionally fermented in stainless steel to preserve their fresh, fruit-forward character. Some producers use oak aging to add complexity and depth.
  • Recommended food pairings: Verdicchio's high acidity and minerality make it a great match for seafood, especially shellfish, as well as chicken and pork dishes.

34. Greco

  • Grapes used: Greco Bianco
  • Appearance: Greco wines are typically a deep straw yellow, and can become more golden with age.
  • Aroma profile: Greco wines often show intense aromas of ripe pear, peach, and tropical fruit, along with floral, herbal, and mineral notes.
  • Flavor profile: Greco is a full-bodied white wine, with a rich palate that can include flavors of ripe fruit, honey, and almond, balanced by high acidity and a distinctive mineral character.
  • Notable growing regions: Greco is grown primarily in the Campania region of southern Italy, where it's used to produce the DOCG wine Greco di Tufo.
  • Winemaking techniques: Greco is often fermented and aged in stainless steel, although some producers use oak to add complexity.
  • Recommended food pairings: The rich, full-bodied character of Greco makes it a good match for robust dishes such as roasted poultry, pork, or seafood, as well as pasta with cream sauces.

33. Fiano

  • Grapes used: Fiano
  • Appearance: Fiano serenades the eyes with an alluring deep straw to golden color, the embodiment of the sun-soaked Italian landscape from which it originates.
  • Aroma profile: Much like the welcoming embrace of an Italian summer, Fiano unfurls a rich bouquet of honeyed citrus, tropical fruits, and toasted hazelnuts, punctuated by an intriguing note of smoky minerality.
  • Flavor profile: On the palate, Fiano weaves a tapestry of ripe peaches, pears, and honey, draped over a framework of bright acidity and stony minerality that is as complex as it is captivating.
  • Notable growing regions: The most celebrated Fiano wines hail from the DOCG Fiano di Avellino in Campania, although the grape variety also flourishes in Sicily.
  • Winemaking techniques: Fiano thrives on volcanic soils and higher altitudes, and its wines are typically fermented in stainless steel to preserve their vibrant fruit character. However, some innovative winemakers also experiment with oak aging to introduce an additional layer of complexity.
  • Recommended food pairings: Fiano's full-bodied character and complex flavor profile make it a delightful companion to grilled seafood, rich poultry dishes, and a variety of cheeses. Its vibrant acidity also makes it an excellent match for rich, creamy sauces.

32. Falanghina

  • Grapes used: Falanghina
  • Appearance: Falanghina casts a luminous straw-yellow hue in the glass, often glinting with golden highlights that evoke the warmth of the Mediterranean sun.
  • Aroma profile: The bouquet of Falanghina is a symphony of vibrant citrus, crisp green apple, and delicate white flowers, all underpinned by a refreshing mineral undertone.
  • Flavor profile: Falanghina is a dry white wine that is well-regarded for its balance between fruity and floral flavors and refreshing acidity. On the palate, it typically presents an array of bright citrus flavors such as lemon and orange, along with notes of apple, pear, and sometimes a hint of tropical fruit. It also may exhibit subtle floral undertones and a distinctive mineral streak, often described as flinty or steely. 
  • Notable growing regions: Falanghina, an ancient grape variety, is grown predominantly in Campania, where it is revered for the production of both still and sparkling wines.
  • Winemaking techniques: Falanghina is traditionally vinified in stainless steel to retain its fresh, fruit-forward profile. However, some producers age it in oak barrels to impart a richer texture and added complexity.
  • Recommended food pairings: The bright, refreshing character of Falanghina makes it an excellent accompaniment to seafood, light pastas, and fresh salads.

31. Soave

  • Grapes used: Mainly Garganega, often blended with Trebbiano di Soave and Chardonnay.
  • Appearance: The jewel of Italy's Veneto region, Soave shines in the glass with its characteristic pale lemon color, offering a hint of the refreshing experience to follow.
  • Aroma profile: Soave offers an enticing mix of citrus and green apple aromas on the nose, accompanied by a subtle almond note and hints of white flowers.
  • Flavor profile: On the palate, Soave charms with its light-bodied, dry profile, delivering flavors of crisp apple, pear, and a hint of peach, all underscored by a vibrant mineral streak.
  • Notable growing regions: Soave hails from the eponymous region in Veneto, with the Soave Classico zone recognized for its superior quality wines.
  • Winemaking techniques: Soave wines are traditionally vinified in stainless steel tanks to capture their fresh, fruit-forward character. Some producers also experiment with sur lie aging or use of oak to add complexity and depth.
  • Recommended food pairings: The high acidity and light body of Soave make it a versatile food wine. It pairs beautifully with light seafood dishes, chicken salads, and soft cheeses.

30. Assyrtiko

  • Grapes used: Assyrtiko
  • Appearance: Assyrtiko, the gem of the Aegean, glows with a bright, pale yellow color, its vibrancy hinting at the wine's unique character.
  • Aroma profile: The aroma of Assyrtiko is a sensory voyage to its island home, brimming with notes of lemon zest, green apple, and a distinctive volcanic minerality.
  • Flavor profile: Assyrtiko is known for its full-bodied, vibrant character. It has a distinct minerality with a saline or flinty character, likely derived from the volcanic soils of its primary growing region, Santorini. The flavor profile of Assyrtiko often includes notes of citrus (particularly lemon and grapefruit), green apple, and ripe pear, with hints of herbs and a touch of anise. It has high acidity that gives the wine a crisp, refreshing quality, and it can also exhibit a certain smokiness or a hint of petrol, especially with age. Despite its robust flavors, Assyrtiko typically has a long, dry finish.
  • Notable growing regions: Assyrtiko originates from the volcanic island of Santorini in Greece but is now grown throughout the country and beyond.
  • Winemaking techniques: Assyrtiko is often vinified in stainless steel to preserve its high acidity and distinct mineral character, although some producers use oak barrels or skin contact to add complexity.
  • Recommended food pairings: Its high acidity and mineral character make Assyrtiko a perfect companion for a wide range of dishes, including grilled fish, seafood pasta, and Greek meze.

29. Moschofilero

  • Grapes used: Moschofilero
  • Appearance: Moschofilero displays an enticing pale pink to greyish color in the glass, a nod to the grape's pink-skinned nature.
  • Aroma profile: Moschofilero seduces with its intensely floral aroma, punctuated by notes of rose petal, citrus, and spice.
  • Flavor profile: A sip of Moschofilero reveals a light-bodied, dry wine with a vibrant acidity and an intriguing palette of white peach, citrus, and a lingering peppery note.
  • Notable growing regions: Moschofilero thrives in the cool high-altitude vineyards of Mantinia in the Peloponnese region of Greece.
  • Winemaking techniques: Moschofilero grapes are often vinified in stainless steel to preserve their aromatic profile, although some producers experiment with brief skin contact to extract more color and flavor.
  • Recommended food pairings: The high acidity and aromatic profile of Moschofilero make it a versatile food pairing, particularly with Greek dishes, seafood, and light poultry.

28. Furmint

  • Grapes used: Furmint
  • Appearance: Furmint, the pride of Hungary, catches the eye with its deep, golden hue.
  • Aroma profile: Furmint offers a complex bouquet of ripe apple, pear, and honey, underscored by a mineral note reflective of the volcanic soils of its homeland.
  • Flavor profile: On the palate, Furmint impresses with its high acidity and full body, showcasing flavors of stone fruits, citrus, and a distinctive minerality.
  • Notable growing regions: Furmint is most notably grown in the Tokaj region of Hungary, where it is used to produce the famed Tokaji Aszú dessert wines, as well as dry styles.
  • Winemaking techniques: For sweet wines, Furmint grapes are often affected by noble rot, concentrating their sugars. Dry Furmint can be fermented in stainless steel, or oak-aged for increased complexity.
  • Recommended food pairings: The high acidity and robust flavor profile of Furmint make it an excellent partner to a variety of dishes. The sweet versions are a classic match for foie gras and blue cheese, while dry Furmint pairs wonderfully with hearty poultry dishes, pork, or spicy Asian cuisine.

27. Cortese di Gavi

  • Grapes used: Cortese
  • Appearance: Cortese di Gavi wine typically displays a bright, straw yellow color, which can become more golden as the wine ages.
  • Aroma profile: This wine is known for its fresh, fruity aromas that often include green apple, lime, and peach. You may also detect some floral notes, such as white flowers or honeysuckle, and a distinct hint of almond.
  • Flavor profile: On the palate, Cortese di Gavi presents a lively acidity that supports flavors of fresh citrus fruits, green apple, and pear. Its signature crispness is often balanced by a slight roundness or creaminess, with an underlying minerality.
  • Notable growing regions: Cortese di Gavi, simply known as "Gavi" in many parts of the world, comes from the Piedmont region in northwest Italy. The town of Gavi, located in the province of Alessandria, is the wine's namesake.
  • Winemaking techniques: Cortese grapes are usually harvested in late September. Most winemakers ferment and age the wine in stainless steel tanks to maintain its fresh and fruity character, though some may use oak aging to add complexity.
  • Recommended food pairings: Its high acidity and mineral undertones make Cortese di Gavi an excellent partner for seafood dishes, particularly those involving white fish or shellfish. It also pairs well with light poultry dishes, vegetable risottos, and fresh salads.

26. Grenache Blanc (Garnacha Blanca)

  • Grapes used: Grenache Blanc is made from the white Grenache grape, a variety that is closely related to the more well-known red Grenache.
  • Appearance: Grenache Blanc wines typically exhibit a pale to medium yellow color. As the wine matures, it can develop golden hues.
  • Aroma profile: This white wine is known for its rich, aromatic bouquet that can include pear, green apple, peach, and citrus. You might also notice hints of herbs, white flowers, and sometimes a touch of honey.
  • Flavor profile: Grenache Blanc tends to be full-bodied, with a rich, lush mouthfeel. The wine can display flavors of ripe stone fruits, citrus, and melon, along with notes of herbs and, in some cases, anise. It's marked by its medium to high acidity and often exhibits a slightly bitter, almond-like finish.
  • Notable growing regions: Grenache Blanc originates in Spain, where it's known as Garnacha Blanca, and is extensively grown in the northeastern region. However, it is also a significant grape in the Rhône Valley of France, particularly in the appellations of Châteauneuf-du-Pape and Côtes du Rhône. Other growing regions include California and South Africa.
  • Winemaking techniques: Grenache Blanc can be vinified on its own, but it is often blended with other varieties, especially in the Rhône Valley. Some winemakers use barrel fermentation or aging to add complexity and a creamy texture to the wine.
  • Recommended food pairings: Given its rich character, Grenache Blanc pairs well with equally rich dishes, such as creamy pasta, risotto, grilled white meats, and rich seafood dishes like lobster or scallops. Its herbal notes can also complement dishes with herbs and green vegetables.

25. Moscato (Muscat)

  • Grapes used: Moscato Bianco or Muscat Blanc à Petits Grains
  • Appearance: Moscato wines range from pale straw to golden yellow, often with a delicate sparkle.
  • Aroma profile: Moscato is famed for its enchanting, intensely aromatic profile, with dominant notes of ripe peaches, orange blossom, and honey, often underscored by hints of musk and exotic spices.
  • Flavor profile: As one of the few wines that actually tastes like the grapes it's made from, Moscato is sweet and often lightly fizzy, with luscious flavors of ripe stone fruit, citrus, and honeysuckle.
  • Notable growing regions: The Muscat grape is grown worldwide, but Moscato d'Asti from the Piedmont region of Italy and Muscat de Beaumes de Venise from France's Rhône Valley are particularly esteemed.
  • Winemaking techniques: Most Moscato wines are made in a frizzante (lightly sparkling) style, with the fermentation stopped early to preserve the grape's natural sweetness.
  • Recommended food pairings: The sweet, fruity character of Moscato makes it a perfect match for spicy Asian cuisine, fruity desserts, or blue cheeses.

24. Picpoul de Pinet

  • Grapes used: Picpoul de Pinet is crafted from the Picpoul (or Piquepoul) Blanc grape variety.
  • Appearance: Wines produced from Picpoul typically exhibit a crystal-clear, light straw or greenish-yellow color.
  • Aroma profile: On the nose, Picpoul de Pinet often delivers delightful hints of citrus fruits, such as lemon and lime, coupled with subtle notes of green apple and white flowers.
  • Flavor profile: The taste of Picpoul de Pinet can be characterized by its high acidity, offering a crisp, refreshing mouthfeel. The palate reflects the nose with dominant flavors of lemon and green apple, with a bracing minerality and saline note that is typical of the region.
  • Notable growing regions: Picpoul de Pinet is named after the small town of Pinet, located in the Languedoc-Roussillon region of Southern France. This area is the most renowned for the production of Picpoul wines and is designated as a standalone appellation.
  • Winemaking techniques: Picpoul de Pinet is typically produced in stainless steel tanks to retain the grape's inherent freshness and acidity. Some winemakers may use lees aging to add complexity and a rounder mouthfeel to the wine.
  • Recommended food pairings: The high acidity and zesty citrus flavor of Picpoul de Pinet makes it an excellent pairing for seafood, particularly oysters and other shellfish. It also pairs well with light salads, grilled fish, and dishes featuring Mediterranean herbs.

23. Prosecco

  • Grapes used: Glera
  • Appearance: Prosecco presents a straw yellow color, often with lively effervescence.
  • Aroma profile: Prosecco is highly aromatic, with a bouquet of white peaches, ripe pears, and flowers, underscored by a subtle hint of cream.
  • Flavor profile: In the mouth, Prosecco is typically dry to off-dry, with a light-to-medium body, vivacious acidity, and flavors of ripe stone fruit and citrus.
  • Notable growing regions: Prosecco is produced in the Veneto and Friuli Venezia Giulia regions of northeastern Italy.
  • Winemaking techniques: Prosecco is made using the Charmat method, where the secondary fermentation (which creates the bubbles) takes place in large stainless steel tanks rather than in the bottle.
  • Recommended food pairings: Prosecco's lively fruit flavors and effervescence make it a versatile food wine. It pairs well with a wide range of dishes, from appetizers to desserts, but is particularly well-suited to seafood, light pasta dishes, and brunch fare.

22. Grüner Veltliner

  • Grapes used: Grüner Veltliner
  • Appearance: Grüner Veltliner wines often display a pale straw color, sometimes with a hint of green.
  • Aroma profile: The aromatic profile of Grüner Veltliner is quite distinctive, with fresh green apple, white pepper, and citrus notes, often accompanied by a subtle herbaceousness and minerality.
  • Flavor profile: On the palate, Grüner Veltliner is zesty and refreshing, with flavors of green apple, lime, and white pepper, along with a characteristic underlying minerality.
  • Notable growing regions: Grüner Veltliner is the flagship grape of Austria, with the Wachau, Kamptal, and Kremstal regions being particularly renowned for their expressions of the variety.
  • Winemaking techniques: Grüner Veltliner is often fermented and aged in stainless steel to preserve its fresh and vibrant character, although some producers use neutral oak for added complexity.
  • Recommended food pairings: Grüner Veltliner's high acidity and distinctive flavor profile make it a versatile food wine. It pairs well with a wide range of dishes, from seafood and poultry to spicy Asian cuisine and vegetable-based dishes.

21. Pinot Blanc

  • Grapes used: Pinot Blanc
  • Appearance: Pinot Blanc wines are generally a pale straw color, occasionally with a touch of gold.
  • Aroma profile: The aromatic profile of Pinot Blanc is delicate and understated, with notes of green apple, pear, and a hint of white flowers.
  • Flavor profile: On the palate, Pinot Blanc is light to medium-bodied, with flavors of apple, pear, and a touch of citrus, balanced by a bright acidity and a subtle minerality.
  • Notable growing regions: Pinot Blanc is grown in various wine regions across the globe, with notable examples coming from Alsace in France, Germany, Italy (where it is known as Pinot Bianco), and Austria.
  • Winemaking techniques: Pinot Blanc is typically fermented and aged in stainless steel, although some producers use neutral oak for added texture and complexity.
  • Recommended food pairings: Pinot Blanc's crisp acidity and delicate flavors make it a versatile food wine. It pairs well with light seafood and poultry dishes, as well as salads and creamy pasta sauces.

20. Silvaner

  • Grapes used: Silvaner
  • Appearance: Silvaner wines are typically a pale straw color, sometimes with a greenish hue.
  • Aroma profile: Silvaner offers a subtle and understated aromatic profile, with notes of green apple, pear, and a touch of herbs.
  • Flavor profile: On the palate, Silvaner is light to medium-bodied, with flavors of green apple, pear, and a hint of citrus, all balanced by a vibrant acidity and a characteristic minerality.
  • Notable growing regions: Silvaner is primarily grown in Germany, particularly in the Franconia region, where it is used to produce dry, crisp white wines. It can also be found in Alsace, France, and Switzerland.
  • Winemaking techniques: Silvaner is often fermented and aged in stainless steel to preserve its fresh and crisp character, although some producers use neutral oak for added depth.
  • Recommended food pairings: Silvaner's high acidity and subtle flavors make it a versatile food wine. It pairs well with seafood, poultry, and vegetable dishes, as well as lighter pasta dishes with cream or oil-based sauces.

19. Melon de Bourgogne

  • Grapes used: Melon de Bourgogne
  • Appearance: Melon de Bourgogne wines typically show a pale straw color, sometimes with a greenish hue.
  • Aroma profile: The aroma profile of Melon de Bourgogne is defined by its subtle and delicate notes of green apple, pear, and citrus, often underpinned by a distinct minerality.
  • Flavor profile: On the palate, Melon de Bourgogne is light-bodied and crisp, with a bright acidity balancing flavors of green apple, pear, and lemon zest. The wine's finish often echoes the mineral undertones found in the nose.
  • Notable growing regions: Melon de Bourgogne is the signature grape of the Muscadet region in the Loire Valley, France.
  • Winemaking techniques: A unique winemaking technique often associated with Melon de Bourgogne is "sur lie" aging, where the wine is left on its yeast lees for several months to add richness and complexity.
  • Recommended food pairings: Due to its high acidity and minerality, Melon de Bourgogne is a perfect pairing for seafood, especially oysters and other shellfish.

18. Colombard

  • Grapes used: Colombard
  • Appearance: Colombard wines are usually a pale yellow color, often with greenish reflections.
  • Aroma profile: Colombard is known for its aromatic intensity, with prominent notes of citrus, tropical fruit, and white flowers.
  • Flavor profile: On the palate, Colombard is fresh and lively, showcasing flavors of lemon, grapefruit, and sometimes pineapple, all framed by a bright acidity.
  • Notable growing regions: Colombard is grown primarily in the South West of France and is also a significant grape in California.
  • Winemaking techniques: Colombard is typically fermented in stainless steel tanks to preserve its fresh fruit characteristics.
  • Recommended food pairings: Colombard's lively acidity and citrus-forward profile make it an excellent partner for seafood, salads, and light chicken dishes.

17. Müller-Thurgau

  • Grapes used: Müller-Thurgau
  • Appearance: Müller-Thurgau wines usually have a light yellow color, occasionally with a greenish tint.
  • Aroma profile: Müller-Thurgau is characterized by its fragrant bouquet, with aromas of apple, peach, and white flowers often complemented by a hint of spice.
  • Flavor profile: In the mouth, Müller-Thurgau is light to medium-bodied, with a gentle acidity balancing flavors of apple, peach, and a touch of nutmeg.
  • Notable growing regions: Müller-Thurgau is widely grown in Germany, and is also found in Italy, Austria, and Hungary among others.
  • Winemaking techniques: Müller-Thurgau is usually fermented in stainless steel tanks to preserve its delicate fruit flavors, but some producers use oak barrels to add complexity.
  • Recommended food pairings: Müller-Thurgau pairs well with light poultry dishes, fish, and vegetable-based meals. It can also complement mildly spiced Asian cuisine.

16. Kerner

  • Grapes used: Kerner
  • Appearance: Kerner wines often have a bright, straw yellow color.
  • Aroma profile: Kerner is known for its aromatic complexity, with notes of apple, peach, and citrus fruit often accompanied by a subtle floral character.
  • Flavor profile: Kerner wines are medium to full-bodied, with a lively acidity and flavors of apple, pear, and citrus. Some examples may also show a hint of spice on the finish.
  • Notable growing regions: Kerner is primarily grown in Germany, particularly in the Pfalz and Rheinhessen regions, and in Italy's Alto Adige region.
  • Winemaking techniques: Kerner wines are often fermented in stainless steel to maintain their fresh fruit profile, though some producers may use oak for added complexity and texture.
  • Recommended food pairings: The full-bodied nature and vibrant acidity of Kerner make it a versatile partner for a range of dishes, including pork, chicken, seafood, and various cheeses.

15. Vermentino

  • Grapes used: Vermentino
  • Appearance: Vermentino wines typically present a light straw-yellow color, often with greenish highlights.
  • Aroma profile: Vermentino is renowned for its aromatic bouquet, featuring notes of lime, green apple, and pear, often layered with nuances of almond and a distinct minerality.
  • Flavor profile: On the palate, Vermentino is medium-bodied with high acidity. Its flavor profile includes elements of citrus, green apple, and a characteristic salinity, making it uniquely refreshing.
  • Notable growing regions: Vermentino is primarily grown on the island of Sardinia in Italy, but also has notable presence in Liguria, Tuscany, and in the southern French region of Provence, where it is known as Rolle.
  • Winemaking techniques: Vermentino is typically fermented in stainless steel tanks to preserve its bright, fresh fruit characteristics, although some producers experiment with skin contact or oak aging to add complexity.
  • Recommended food pairings: The high acidity and saline notes in Vermentino make it an excellent partner for seafood, particularly shellfish. It also works well with grilled vegetables and herb-driven dishes.

14. Verdejo

  • Grapes used: Verdejo
  • Appearance: Verdejo wines usually show a pale yellow color with a slight greenish hue.
  • Aroma profile: Verdejo is recognized for its aromatic intensity, showing vibrant notes of green apple, citrus, and often a hint of fennel or grass.
  • Flavor profile: On the palate, Verdejo is light-bodied with a marked acidity, showcasing flavors of lemon, pear, and occasionally a subtle bitter finish reminiscent of almond skin.
  • Notable growing regions: Verdejo is the signature grape of the Rueda region in northwestern Spain.
  • Winemaking techniques: Verdejo wines are typically fermented in stainless steel to retain their fresh, fruity character, though some producers use oak aging or lees contact for added complexity.
  • Recommended food pairings: Verdejo's bright acidity and herbaceous undertones make it a fantastic match for tapas, fresh salads, and a variety of seafood dishes.

13. Vinho Verde

  • Grapes used: It's made from several local grape varieties, the most common being Alvarinho, Loureiro, and Trajadura.
  • Appearance: Vinho Verde wines are typically pale lemon in color, often with a slight spritz.
  • Aroma profile: Vinho Verde wines are recognized for their fresh, fruity aroma profile, with notes of green apple, citrus, and sometimes a touch of floral.
  • Flavor profile: In the mouth, Vinho Verde is light-bodied and highly refreshing, often showing a slight effervescence along with flavors of green apple, lemon, and a distinct minerality.
  • Notable growing regions: Vinho Verde is produced in the Minho region in the far north of Portugal.
  • Winemaking techniques: Vinho Verde wines are typically fermented at low temperatures in stainless steel to preserve their freshness and are usually released soon after harvest.
  • Recommended food pairings: Vinho Verde's high acidity and slight effervescence make it an ideal pairing for a variety of seafood dishes, especially grilled fish and shellfish. It's also great with salads, light pasta dishes, and fresh cheeses.

12. Vouvray

  • Grapes used: Chenin Blanc
  • Appearance: Vouvray wines can range from a pale straw color in its dry versions to a deep golden hue in its sweet iterations.
  • Aroma profile: Vouvray is known for its floral and fruity aroma profile, with notes of apple, quince, and honey, often underscored by a chalky minerality.
  • Flavor profile: Depending on the sweetness level, Vouvray can show a vibrant acidity that balances its flavors of ripe apple, honey, and sometimes a touch of ginger. The sweet versions can be incredibly rich and luscious.
  • Notable growing regions: Vouvray is produced in the Loire Valley in France.
  • Winemaking techniques: Vouvray can be made in a range of styles from dry to sweet, and even sparkling. The sweet versions are made from grapes affected by noble rot, similar to Sauternes.
  • Recommended food pairings: The versatile Vouvray pairs well with a range of dishes depending on its style. The dry versions work well with chicken, fish, and shellfish, while the sweeter versions are excellent with blue cheese and fruit desserts.

11. White Bordeaux

  • Grapes used: Sémillon, Sauvignon Blanc, and Muscadelle
  • Appearance: White Bordeaux wines usually exhibit a golden yellow color, deepening with age.
  • Aroma profile: White Bordeaux is known for its complex bouquet of citrus, white peach, and tropical fruits, often complemented by nuances of vanilla, honey, and sometimes a smoky character.
  • Flavor profile: On the palate, White Bordeaux can be rich and full-bodied (especially those with a higher proportion of Sémillon), showcasing flavors of ripe fruit, honey, and butter, balanced by a vibrant acidity and often a hint of oak.
  • Notable growing regions: White Bordeaux is produced in the Bordeaux region of France, particularly in the appellations of Pessac-Léognan and Graves.
  • Winemaking techniques: Many White Bordeaux wines are fermented and/or aged in oak barrels, adding complexity and a creamy texture.
  • Recommended food pairings: The full-bodied and complex White Bordeaux pairs well with rich seafood dishes, poultry, and creamy pastas. The wine's acidity and complexity can also stand up to spicy Asian dishes.

10. White Burgundy

  • Grapes used: Chardonnay
  • Appearance: White Burgundy typically shows a golden yellow color, which can deepen with age.
  • Aroma profile: White Burgundy is renowned for its complex nose, with aromas of apple, citrus, and stone fruits, often complemented by notes of honey, butter, and a distinctive minerality.
  • Flavor profile: On the palate, White Burgundy is usually full-bodied and rich, with a balanced acidity and flavors that mirror the nose. The best examples can show a remarkable depth and longevity.
  • Notable growing regions: White Burgundy is produced in the Burgundy region of France, with the most prestigious examples coming from the appellations of Chablis, Meursault, and Puligny-Montrachet.
  • Winemaking techniques: Many White Burgundy wines are fermented and aged in oak barrels, which can add a layer of complexity and a creamy texture.
  • Recommended food pairings: The richness and complexity of White Burgundy make it a great match for a range of dishes, including lobster, roasted chicken, veal, and dishes with creamy sauces. It can also stand up to a range of cheeses.

9. Bacchus

  • Grapes used: Bacchus
  • Appearance: Bacchus wines are typically a bright pale yellow, sometimes with greenish hints.
  • Aroma profile: Bacchus wines are known for their highly aromatic character, with intense notes of elderflower, citrus, and gooseberry, often underscored by a herbaceous quality.
  • Flavor profile: On the palate, Bacchus wines are light-bodied but flavorful, showcasing fresh citrus flavors, a touch of tropical fruit, and a lively acidity.
  • Notable growing regions: Bacchus is grown mainly in Germany, although it has also found a happy home in England, where it produces some of the country's most acclaimed white wines.
  • Winemaking techniques: Bacchus wines are usually fermented in stainless steel to preserve their fresh and fruity character.
  • Recommended food pairings: The freshness and aromatic character of Bacchus make it a great match for light dishes such as salads, fish, and seafood, as well as Asian cuisine with its fusion of sweet and sour flavors.

8. Verdelho

  • Grapes used: Verdelho
  • Appearance: Verdelho wines are typically a medium lemon color, sometimes with golden hints.
  • Aroma profile: Verdelho is known for its vibrant aroma profile, with notes of citrus, tropical fruits, and a floral undertone.
  • Flavor profile: On the palate, Verdelho is medium-bodied with a balanced acidity, showcasing flavors of ripe fruit and a hint of spice.
  • Notable growing regions: Verdelho is grown in Portugal (especially Madeira), but also widely planted in Australia, where it produces varietal wines with a distinctive character.
  • Winemaking techniques: Verdelho wines are typically fermented in stainless steel, although some producers use oak to add complexity.
  • Recommended food pairings: The fruity and spicy character of Verdelho pairs well with a variety of dishes, including grilled fish, chicken, and Asian cuisine.

7. Palomino

  • Grapes used: Palomino
  • Appearance: Palomino wines are usually a light straw color.
  • Aroma profile: Palomino is relatively neutral in terms of aroma, with subtle notes of apple and almond.
  • Flavor profile: On the palate, Palomino is light-bodied with a low acidity, showcasing delicate flavors of apple and almond.
  • Notable growing regions: Palomino is grown primarily in Spain, where it is used to produce Sherry.
  • Winemaking techniques: In the production of Sherry, Palomino undergoes a complex process of fermentation, fortification, and aging under a layer of yeast known as 'flor'.
  • Recommended food pairings: The versatility of Sherry means it can be paired with a wide range of dishes, from tapas and seafood to cheese and nuts.

6. Arinto

  • Grapes used: Arinto
  • Appearance: Arinto wines typically show a pale lemon color.
  • Aroma profile: Arinto wines offer a fresh aroma profile, with notes of lemon, green apple, and sometimes a hint of floral.
  • Flavor profile: On the palate, Arinto is light-bodied but with a zippy acidity, showcasing flavors of citrus and green apple.
  • Notable growing regions: Arinto is grown mainly in Portugal, especially in the Vinho Verde and Bucelas regions.
  • Winemaking techniques: Arinto wines are usually fermented in stainless steel to preserve their freshness.
  • Recommended food pairings: The high acidity of Arinto makes it a great match for seafood, salads, and dishes with a citrus element.

5. Encruzado

  • Grapes used: Encruzado
  • Appearance: Encruzado wines generally have a deep lemon color, often with golden hues as they age.
  • Aroma profile: Encruzado is known for its aromatic complexity, showcasing notes of citrus, green apple, white flowers, and often a distinctive minerality.
  • Flavor profile: In the mouth, Encruzado wines offer a full-bodied, well-structured experience with high acidity and flavors that mirror the nose, often with an elegant oak influence in aged versions.
  • Notable growing regions: Encruzado is a flagship grape of the Dão region in Portugal.
  • Winemaking techniques: Encruzado can be vinified in a variety of ways, with some producers opting for fermentation or ageing in oak barrels to enhance complexity.
  • Recommended food pairings: The complexity and structure of Encruzado wines make them a great companion for rich fish dishes, white meats, and creamy cheeses.

4. Friulano

  • Grapes used: Friulano, previously known as Tocai Friulano, is made from the Friulano grape.
  • Appearance: Friulano wines often possess a charming straw-yellow color, which can intensify with age, eventually reaching a golden hue.
  • Aroma profile: The bouquet of Friulano is quite captivating, featuring aromatic hints of almonds, white flowers, and crisp green apple, combined with a slight herbaceous note.
  • Flavor profile: Friulano offers a medium to full body, exhibiting flavors that mirror the nose, including green apple and almond, complemented by a minerally undertone. It has moderate acidity, which contributes to its overall balance.
  • Notable growing regions: Friulano is primarily grown in the Friuli-Venezia Giulia region in northeast Italy, where it is a staple white wine.
  • Winemaking techniques: Friulano is typically fermented and aged in stainless steel tanks to maintain its fresh fruit flavors. Some winemakers may choose to age it on lees or in oak barrels to add complexity.
  • Recommended food pairings: Thanks to its full body and unique flavor profile, Friulano is an excellent pairing for a variety of dishes. It pairs well with cured meats, prosciutto in particular, as well as rich seafood dishes, and risottos. It's also an excellent choice to accompany aged cheeses.

3. Chasselas

  • Grapes used: Chasselas is produced from the Chasselas grape, also known as Fendant in Switzerland.
  • Appearance: Chasselas wines typically have a delicate straw-yellow color with hints of green, usually showcasing a brilliant clarity.
  • Aroma profile: The aroma of Chasselas can be quite subtle, often featuring notes of fresh green apple, pear, and sometimes a touch of floral sweetness. There can also be hints of honey and fresh nuts.
  • Flavor profile: Chasselas is generally light-bodied with low acidity. The flavors often mirror the nose, with a gentle fruitiness and a touch of minerality. The finish can be surprisingly long, with a slight bitterness.
  • Notable growing regions: Chasselas is primarily grown in Switzerland, where it is the most common white grape variety. It's also found in France’s Alsace and Loire regions, and in Germany, where it is known as Gutedel.
  • Winemaking techniques: Chasselas wines are usually fermented and aged in stainless steel tanks to preserve the subtle fruit flavors. Some winemakers may use a touch of oak or age the wine on lees to add complexity and structure.
  • Recommended food pairings: Chasselas is incredibly food-friendly thanks to its light body and subtle flavors. It pairs wonderfully with freshwater fish, delicate seafood, and soft cheeses. In Switzerland, it is the traditional pairing for fondue and raclette.

2. Ice Wine

  • Grapes used: Ice wine, or Eiswein in German, is made from a variety of grapes, but the most common ones are Vidal Blanc, Riesling, and Cabernet Franc.
  • Appearance: Ice wines are typically deep golden in color, with a viscous, syrup-like appearance due to their high sugar content.
  • Aroma profile: A whiff of an ice wine glass promises a dazzling array of aromas: tropical fruits like lychee and mango, citrus notes, sweet pear, and honey.
  • Flavor profile: The first sip is a sweet shock to the palate, with intense flavors of ripe fruits, honey, and often a citrus tang, all balanced by refreshing acidity to prevent it from being overly cloying.
  • Notable growing regions: The frigid winter vineyards of Canada, particularly Niagara Peninsula, and Germany are the leading producers of this dessert wine. Certain US regions like New York's Finger Lakes also produce it.
  • Winemaking techniques: The grapes for ice wine are left on the vine until they freeze, usually after the first frost. The frozen grapes are then hand-picked and pressed while still frozen, resulting in a small amount of incredibly concentrated, very sweet juice.
  • Recommended food pairings: Ice wine is a dessert in itself, but it also pairs beautifully with foie gras, blue cheeses, fruit desserts, or spicy Asian dishes.

1. Sauternes

  • Grapes used: Sauternes is a sweet wine from Bordeaux, primarily made from Sémillon, Sauvignon Blanc, and Muscadelle grapes.
  • Appearance: The color of Sauternes ranges from a golden yellow in its youth to a deep amber as it ages.
  • Aroma profile: Sauternes is a cornucopia of complex aromas - think ripe apricot, honey, peach, and often a distinctive note of botrytis (also known as 'noble rot'), which imparts a unique, complex character.
  • Flavor profile: Sauternes offers a luscious balance of intense sweetness and refreshing acidity, with flavors of honey, tropical fruit, apricot, and a unique spicy, earthy note from the botrytis.
  • Notable growing regions: The Sauternes region in Bordeaux, France is the only place where this wine is produced.
  • Winemaking techniques: The key to Sauternes is the development of Botrytis cinerea, a fungus that causes the grapes to shrivel, concentrating the sugars and flavors.
  • Recommended food pairings: Sauternes is a classic match for foie gras, blue cheese, and dessert dishes,

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About the Author Tim Edison


Tim started Wine Turtle way back in 2015.
These days he contributes to Wine Turtle (and other renowned wine publications) while continuing his wine education.
Tim's wine of the month is the Coates & Seely Reserve Brut NV (from Hampshire, England).



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