White wine is prized for its freshness, aromatic range and versatility at the table. Made by fermenting grape juice with little or no skin contact, it ranges from pale and crisp to rich and golden, dry to sweet, still to sparkling.
White wine styles and grapes
Light, bright whites like Sauvignon Blanc, Pinot Grigio and Albariño show citrus and green apple. Fuller styles such as Chardonnay and Viognier offer stone fruit and a creamy texture. Aromatic Riesling, Gewürztraminer and Muscat run from bone-dry to lusciously sweet, and many whites also appear as sparkling wine.
Serving and food pairing
Most whites are best well chilled; oak-aged styles suit a slightly warmer temperature. Dry whites pair with seafood, shellfish, salads and poultry, richer whites with cream sauces and grilled fish, and off-dry styles with spicy food or blue cheese. Prefer more structure? Browse our red wine range.
White wine FAQ
What temperature should white wine be served at?
Around 8–12°C for most; fuller, oaked whites can be a little warmer.
Which white wine is driest?
Sauvignon Blanc, Pinot Grigio and most Chardonnay are dry, while some Riesling and Muscat are off-dry or sweet.