White wine
630 wines in cellarA white wine is chosen based on two axes: tension (acidity, which refreshes) and texture (richness, which fills the mouth). A simple, iodized dish calls for a crisp, saline white; a dish in sauce calls for a full-bodied white, sometimes aged in barrel.
Filter by profile, by grape variety, or by the dish you are serving. The FAQ answers our most frequently asked questions.
Tenute San Sisto - Verdicchio dei Castelli di Jesi Classico Superiore 2024
A Verdicchio from the classic zone of the Castelli di Jesi, fresh, sapid and mineral, with an almond finish.
Ceretto - Langhe Arneis Blangè 2024
Ceretto's emblematic white, an Arneis from Roero that is fruity, mineral and wonderfully fresh.
Ceretto - Moscato d'Asti 2025
A gently sparkling, fragrant Moscato d'Asti from the hillsides of Santo Stefano Belbo, both sweet and fresh.
Santa Margherita - Valdobbiadene Prosecco Superiore Brut
A clean, fruity Valdobbiadene Prosecco Superiore Brut, between Reinette apple and peach blossom.
Gianni Gagliardo - Fallegro Langhe Favorita 2023
Favorita, the Piedmontese Vermentino, aged on the lees: a fresh, floral and saline white from Roero.
Santa Margherita - Pinot Grigio Valdadige 2025
The Pinot Grigio vinified as a white by Santa Margherita, clean, dry and intense, with notes of Golden apple.
Torresella - Prosecco Extra Dry
A Prosecco Extra Dry from eastern Veneto, with fine bubbles and aromas of citrus and white fruit.
Château Belingard - Réserve Monbazillac 2024
A Monbazillac from Pomport, sweet, unctuous and honeyed, with notes of candied fruit.
Domaine Laguille - Côtes de Gascogne Gros Manseng
A medium-sweet Gros Manseng from around Eauze, generous and fresh, carried by aromas of exotic fruit.
Château d'Aigueville - Côtes du Rhône 2023
An organic white Côtes-du-Rhône from the Massif d'Uchaux, fresh, taut and mineral, with notes of apricot and lime.
Domaine Mucyn - Crozes-Hermitage Les Charmeuses 2023
An organic white Crozes-Hermitage, floral and rich, between hawthorn, apricot and toasted dried fruit.
Domaine Mucyn - Saint-Joseph Les Carats 2024
A pure Roussanne from Saint-Joseph, organic: fresh apricot, great elegance and a saline finish.
Domaine de Longue-Toque - Gigondas Les Vignes Blanches 2023
One of the very first white Gigondas, born in 2023 in the heart of the Dentelles de Montmirail, fresh and satiny.
Domaine Quenard & Fils - Chignin-Bergeron 2023
Biodynamic Chignin Roussanne: peach, apricot and fig, for a great Savoie white built for ageing.
Domaine de Sainte Marie - L'Étoile Ensemblage 2022
The estate's signature cuvée: a rare Jura blend, aged in foudres, round, saline and generous.
Domaine de Sainte Marie - Côtes du Jura Savagnin Ouillé 2022
Jura Savagnin in an ouillé (topped-up) style: vine fruit, delicate salinity and good length.
Vignerons des Terres Secrètes - Saint-Véran Croix de Montceau 2023
A south-facing lieu-dit in Prissé, for a brioche-scented, straightforward Saint-Véran with fine persistence.
Vignerons des Terres Secrètes - Saint-Véran Les Préludes 2023
A creamy yet fresh Saint-Véran, born at the foot of the Roche de Solutré, between peach, pear and acacia.
Domaine Gaillard - Pouilly-Fuissé 2023
An airy, floral Pouilly-Fuissé, with notes of caramelised apple and a buttery finish.
Domaine Gaillard - Pouilly-Fuissé 1er Cru Les Crays 2023
A Pouilly-Fuissé premier cru born beneath the Roche de Vergisson, generous, spicy and already mineral.
Domaine Gaillard - Saint-Véran La Grand Bruyère 2023
A Saint-Véran from old vines, made without sulphur, with generous fruit and honeyed notes.
Domaine Gaillard - Mâcon Charnay-lès-Mâcon 2024
An indulgent and delicate Mâcon, between white-fleshed fruit, jasmine and orange blossom.
Domaine Gaillard - Saint-Véran La Côte 2024
A lively, mineral Saint-Véran born on the limestone of Chasselas, between pear, acacia honey and gingerbread.
Domaine du Four Bassot - Bourgogne Chardonnay 2025
A Bourgogne Chardonnay from the Côte Chalonnaise, lively and fresh, opening on citrus.
Which white wine for which taste?
The profile is more useful for purchase than the region: it describes what the wine does in the mouth, and therefore what it will pair with.
Bright white & mineral
Frank acidity, notes of citrus and flint, saline finish. Sauvignon, Riesling, Assyrtiko.
Oysters and seafoodFruity and round white
Ripe white fruits, roundness, mellow acidity. The consensual profile around a table.
Fish and poultryAromatic white
Expressive nose of flowers, lychee or spices. Gewürztraminer, Viognier, Muscat.
Spicy food and cheesesFull-bodied & woody white
Oak aging: vanilla, hazelnut, creamy texture. Age-worthy Chardonnay.
Dishes in sauceSweet and dessert wine
Residual sugars, aromatic richness. Loire Chenin, Jurançon, Sauternes.
Foie gras and dessertsOrganic & sulfite-free
Organic or biodynamic farming, no or minimal added sulfites.
In every profile
White grape varieties in the catalog
The grape variety provides the structure, the climate gives the style. This table cross-references the two.
| Grape variety | Profile | Dominant aromas | Typical pairing |
|---|---|---|---|
| Chardonnay | Round with ample | Citrus, butter, hazelnut | Creamed poultry, fish in sauce |
| Sauvignon Blanc | Lively | Boxwood, citrus, passion fruit | Goat cheese, seafood |
| Riesling | Lively | Lemon, green apple, petrol notes | Asian cuisine, fish |
| Chenin Blanc | Lively to mellow | Quince, honey, chamomile | Poultry, bloomy rind, foie gras |
| Assyrtiko | Lively and saline | Lemon, flint, iodine | Grilled fish, shellfish |
| Viognier | Sufficient | Apricot, white flower | Mild curry, roast chicken |
| Albariño | Lively | White peach, saline note | Seafood, raw fish |
| Gewurztraminer | Aromatic | Lychee, rose, sweet spices | Munster, spicy cuisine |
Which white wine for which dish?
The rule: the wine's acidity must match the fat or iodine in the dish. The richer the dish, the more body the white wine should have.
| The dish | The right profile | The grape varieties | Why it works |
|---|---|---|---|
| Oysters, shellfish | raw, briny seafood | Lively and saline | Muscadet, Assyrtiko, Albariño |
| Grilled Fish | lean meat, lemon | Lively | Sauvignon, Assyrtiko, Picpoul |
| Fish in sauce, risotto | fat, cream | Full-bodied, sometimes oaky | Chardonnay, Chenin, Viognier |
| Goat cheese | lactic acidity | Vibrant and botanical | Loire Sauvignon |
| Asian cuisine, spicy | sugar, chili, ginger | Aromatic, off-dry | Riesling, Gewürztraminer |
| Creamed poultry | white meat, sauce | Full-bodied and woody | Barrel-aged Chardonnay |
| Appetizer | olives, deli meats | Lively and light | Picpoul, dry Riesling, Albariño |
| Foie gras | bold, sweet-savory | Soft | Loire Chenin, Jurançon |
What we look for in a white wine
A "grand blanc" is not a powerful white wine, it's a tense white wine. Acidity is the backbone; without it, even a very aromatic wine falls flat by the second glass.
This tension is sought where it is natural: Assyrtiko on the volcanic ashes of Santorini, Mosel Riesling, Chenin from Anjou schists, Albariño facing the Atlantic. Fresh terroir wines, often under €20.
Three mistakes we see all the time
Serving too cold. At 4°C, a white wine has no aromas left. Aim for 8-10°C for a crisp white, 11-13°C for a full-bodied white: take it out of the fridge ten minutes beforehand.
Believing that white wines don't age. A Riesling, Chenin, or a terroir-driven Chardonnay can benefit from five to ten years in the bottle.
Confusing dry and acidic. A wine can be dry and round, or slightly sweet and very crisp. Sugar is not the enemy: imbalance is.
The Baroudeur team, Lyon
Everything we're asked about white wine
Which white wine should I choose when I don't know anything about it?
Start with the dish. A simple, iodized dish (oysters, grilled fish) calls for a crisp white wine: Sauvignon, Picpoul, Assyrtiko. A dish with sauce calls for a full-bodied white wine: Chardonnay, Chenin, Viognier. Between €12 and €18, the choice is already very wide.
What is the difference between a dry white and a sweet white?
The amount of sugar remaining in the wine after fermentation. A dry wine contains less than 4 g/l, an off-dry up to 12 g/l, a sweet wine up to 45 g/l, and a dessert wine beyond that. A sweet white wine is not necessarily heavy: the best ones retain a lively acidity that balances the sugar.
At what temperature should white wine be served?
Between 8 and 13°C depending on the style. A crisp, light white is served at 8-10°C, a full-bodied or oak-aged white at 11-13°C. Served too cold, a white wine loses its aromas; this is the most common mistake.
Which white wine with oysters?
A dry, lively, saline white, unoaked: Muscadet sur lie, Picpoul de Pinet, Santorini Assyrtiko, Albariño. Avoid oaked whites, whose vanilla clashes with the iodine.
Can a white wine age?
Yes, when it has acidity, body, or sugar. Riesling, Chenin, and terroir-driven Chardonnay, as well as dessert wines, improve over five to twenty years. White wines without significant acidity should be drunk within two years.
How long does an open bottle of white wine last?
Three to four days re-corked in the refrigerator. A sweet white wine keeps longer due to its sugar content. Re-cork with the original stopper or a vacuum pump, and remove the bottle from the fridge before serving.