Crisp, aromatic and endlessly versatile
White Wine
White wine is usually made by pressing the grapes and fermenting the clear juice without the skins, preserving freshness and perfume. Styles range from bone-dry, steely whites to rich, oak-aged bottles.
How it's made
White grapes are pressed, and the juice ferments without skin contact. Cool fermentation preserves aromatic fruit; oak ageing or lees contact add texture and toasty notes to fuller styles.
At a glance
| Attribute | Detail |
|---|---|
| Serving temperature | 8–13°C (well chilled) |
| Key regions | Burgundy, Marlborough, Mosel, Loire Valley, Chablis |
| Food pairings | Seafood, poultry, light pasta, fresh salads, soft cheese |
Signature grapes
Chardonnay
Chardonnay is the world's most planted white grape and a remarkable blank canvas for terroir and winemaking. F…
Sauvignon Blanc
Sauvignon Blanc is celebrated for its electric, zesty character and unmistakable aromatics — gooseberry, grass…
Riesling
Riesling is one of the world's greatest white grapes — aromatic, intensely acidic, and profoundly age-worthy. …
Pinot Grigio / Pinot Gris
Pinot Grigio (Pinot Gris in French) produces two very different styles. Italian Pinot Grigio is light-bodied, …
Chenin Blanc
Chenin Blanc is the great white grape of the Loire Valley and South Africa, capable of an extraordinary range …
Albariño
Albariño is the signature white grape of Spain's Galicia, producing aromatic, saline-edged whites that are amo…