Not sure what types of white wines you’ll like? Here are some guidelines for flavors and varieties.
White Wine Basics
- White wines are best chilled to about 45°F. Don’t serve them too cold, as the colder they are, the less flavor they’ll have.
- Unlike reds, white wines don’t typically improve with age. So, plan on drinking them within a year of when you’ve purchased them.
- In France, Crème de Cassis, a liqueur made from black currants, is added to white wine to make a cocktail called a “Kir.” To make a “Kir Royale,” add Crème de Cassis to Champagne.
Sauvignon Blanc is a smooth fruity wine that is produced around the world.
- It should be served slightly chilled.
- Goes well with fish or cheese, especially goat cheese.
- It is a good choice to drink with sushi.
Need a white that can stand up to stronger flavors? Try a Chardonnay.
- Chardonnay is typically stored in oak barrels during aging to give it a deeper, more complex flavor.
- Depending on where it comes from, it can be crisp and acidic or have more fruit notes.
- Chardonnay goes well with stronger fish such as salmon, or with chicken or pork.
Pinot Grigio is a crisp, slightly acidic wine that is popular in Italy.
- The flavor of Pinot Grigio depends on where it is grown and where the wine is produced. California Pinot Grigio is light, crisp and slightly peppery. Italian Pinot Grigio tends to be more acidic.
- Pinot Grigio goes well with lighter fish such as tilapia, or with chicken.