Crisp white wines are the most popular whites in the UK, and three grapes make most of them: Sauvignon Blanc, Riesling and Pinot Grigio. All three are usually unoaked, fresh and best served chilled, but they taste quite different, and one of them, Riesling, can range from completely dry to very sweet.
If you know you like one of them, the comparison below helps you find others to try. If you prefer richer whites, see the guide to Chardonnay.
| Grape | Typical flavours | Acidity | Sweetness | Key regions |
|---|---|---|---|---|
| Sauvignon Blanc | Gooseberry, lime, passion fruit, cut grass | High | Dry | Marlborough, Loire Valley, Chile |
| Riesling | Lime, green apple, peach, floral | Very high | Dry to sweet | Germany, Alsace, Austria, Clare and Eden Valleys |
| Pinot Grigio | Lemon, pear, light | Medium | Dry | North east Italy |
| Pinot Gris | Pear, peach, spice, richer | Medium | Dry to off dry | Alsace, New Zealand, Oregon |
Sauvignon Blanc
Sauvignon Blanc is aromatic and zesty. Marlborough in New Zealand made the grape famous with intense, tropical styles full of passion fruit and gooseberry. The Loire Valley in France makes it in a more restrained, mineral style in wines named after their villages, such as Sancerre and Pouilly-Fumé, and in the more affordable Touraine. Chile and South Africa offer fresh, good value examples. In Bordeaux it is often blended with Sémillon.
Most Sauvignon Blanc is made to be drunk young, within two or three years of the vintage, while it is at its freshest. Browse the Sauvignon Blanc range.
Riesling
Riesling has very high natural acidity and intense fruit and floral aromas. It is rarely oaked, and the best examples can age for many years, sometimes developing a note often described as petrol.
The challenge is sweetness, which varies widely. Some ways to tell:
- Trocken on a German label means dry. Halbtrocken and feinherb mean off dry.
- Kabinett, Spätlese and Auslese describe how ripe the grapes were at harvest. Without the word trocken, they often have some sweetness, increasing up the scale.
- ABV is a clue. Riesling around 8% to 10% usually has noticeable sweetness; 12% and above is usually dry.
- Alsace and Australian Riesling is usually dry, though some Alsace producers make off dry styles.
Off dry Riesling works well with spicy food, because a little sweetness balances chilli heat. Browse the Riesling range; sweet Rieslings are covered in the guide to dessert and sweet wines.
Pinot Grigio and Pinot Gris
These are the same grape under two names, but the names usually signal two styles. Pinot Grigio, the Italian name, is typically light, crisp and neutral, with lemon and pear flavours, made to be easy to drink. Pinot Gris, the French name, used in Alsace and often in New Zealand and Oregon, is richer and fuller, with riper pear, peach and spice, and sometimes a touch of sweetness.
The grape has a pinkish skin, so you will also find Pinot Grigio rosé or ramato styles with a copper tint. See Pinot Grigio and Pinot Gris.
Serving crisp whites
- Temperature: around 7 to 10°C. A couple of hours in the fridge is usually enough. Too cold and the aromas are muted.
- Glass: a standard white wine glass with a slightly narrower bowl keeps the aromas focused.
- After opening: recork and keep in the fridge; most still whites stay fresh for a few days.
Food matching
- Sauvignon Blanc: goat’s cheese, salads, asparagus, fish with herbs, Thai flavours.
- Dry Riesling: seafood, pork, Asian dishes; off dry Riesling: spicy food.
- Pinot Grigio: light pasta, seafood, salads, as an aperitif.
- Pinot Gris: roast chicken, pork, mildly spiced dishes, richer fish.
The full white wines range lists every grape, and the guide to reading a wine label explains region and quality terms.
Common mistakes
- Assuming all Riesling is sweet. Many of the most highly regarded Rieslings are completely dry. Check for trocken, the region and the ABV.
- Keeping Sauvignon Blanc too long. Its zesty aromas fade with age; most bottles are best within two or three years of the vintage.
- Over chilling. Ice cold wine hides aroma and flavour, which matters most for aromatic grapes such as Riesling and Sauvignon Blanc.
- Expecting Pinot Gris to taste like Pinot Grigio. The two names refer to the same grape but usually signal different styles, so read the region and description.
Quick checklist
- Choose Sauvignon Blanc for zesty, aromatic wines.
- Choose Marlborough for tropical fruit, Sancerre for mineral restraint.
- Check Riesling labels for trocken or a higher ABV if you want dry.
- Choose Pinot Grigio for light and neutral, Pinot Gris for richer and rounder.
- Drink most Sauvignon Blanc and Pinot Grigio within a few years of the vintage.
- Serve at about 7 to 10°C.
- Recork and refrigerate after opening.
Common questions
Is Riesling always sweet?
No. Much Riesling is dry, especially from Alsace, Australia and German wines labelled trocken. Some German styles are off dry or sweet, so check the label and the ABV.
Is Sancerre a Sauvignon Blanc?
Yes. White Sancerre, from the eastern Loire Valley, is made from Sauvignon Blanc, as is Pouilly-Fumé across the river.
What is the difference between Pinot Grigio and Pinot Gris?
They are the same grape. Pinot Grigio usually means the lighter, crisper Italian style; Pinot Gris usually means the richer, fuller style found in Alsace and some New World regions.
