White Wine

Major White Grape Varieties

International Varieties:

• Chardonnay: Known for its versatility, it can produce wines ranging from crisp and minerally to rich and buttery.
• Sauvignon Blanc: Typically light, crisp, and aromatic with flavors of citrus, green apple, and tropical fruits.
• Riesling: Ranges from bone dry to lusciously sweet, known for its high acidity and aromatic qualities.

Regional Specialties:

• Alvarinho: From Portugal’s Demarcated Region of Vinhos Verdes, known for its fresh, zesty flavors.
• Viognier: A fragrant and full-bodied grape from France’s Rhône Valley, with lush fruit and floral notes.
• Grüner Veltliner: Austria’s signature grape, offering spicy and peppery notes with a fresh, crisp finish.

• Burgundy (France): Known for its exceptional Chardonnays.
• Loire Valley (France): Famous for Sauvignon Blanc and Chenin Blanc.
• Mosel (Germany): Renowned for its Rieslings.
• Napa Valley (USA): Produces rich and creamy Chardonnays.
• Marlborough (New Zealand): Famous for its vibrant Sauvignon Blancs.
• Adelaide Hills (Australia): Known for fresh and aromatic whites.
• Demarcated regions of Vinhos Verdes (Portugal): Known for its Alvarinho

White wines can exhibit a range of flavors, including citrus, stone fruits, tropical fruits, green apple, herbs, and flowers. Terroir and winemaking techniques significantly influence these flavors.

Light and Crisp: These wines are fresh and acidic, often made with little to no oak influence. Examples include Pinot Grigio and Sauvignon Blanc.

Full-Bodied and Rich: These wines have more weight and texture, often aged in oak barrels. Examples include Chardonnay and Viognier.

Aromatic and Fragrant: Characterized by their strong floral and fruity aromas, examples include Riesling and Gewürztraminer.

Sweet Whites: Ranging from off-dry to very sweet, these wines include late-harvest Rieslings and Sauternes.

• Light and Crisp Whites: Serve chilled at 45-50°F (7-10°C).
• Full-Bodied and Rich Whites: Serve slightly warmer at 50-55°F (10-13°C).

Food Pairings

Classic Pairings:

• Chardonnay: Pairs well with creamy dishes and poultry.
• Sauvignon Blanc: Excellent with seafood, salads, and goat cheese.
• Riesling: Complements spicy foods and Asian cuisine.

Pairing Principles: Match the weight and intensity of the wine with the dish. Acidic wines pair well with fatty and rich foods, while sweeter wines balance spicy and salty dishes.

Versatility of White Wines with Food: White wines can pair with a wide range of dishes, making them suitable for diverse culinary experiences.

We have a curated selection of Portuguese white wines from Portugal’s best wine regions and grape varietals, such as: Vinho Verde Region (Alvarinho), Douro (Rabigato), Dão (Encruzado), Alentejo (Antão Vaz) and Setúbal Peninsula (Muscat of Alexandria).

Consider your taste preferences, such as light and crisp or full-bodied and rich, when selecting a white wine.

Choose a versatile white wine for casual gatherings, or opt for a premium selection for special occasions.

Understanding Regional Labeling Laws: Labels often indicate the grape variety, region, and quality classification. Familiarize yourself with these terms to make informed choices.

Decoding Quality Classifications: Terms like “Grand Cru,” “Premier Cru,” and “Estate Bottled” can indicate higher quality and specific vineyard sourcing.

Store white wines in a cool, dark place at a constant temperature, ideally between 45-55°F (7-13°C).

While most white wines are best enjoyed young, certain varieties like high-quality Chardonnays, Rieslings, and dessert wines can age beautifully.