White wine
753 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.
Terroir Al Limit - Pedra de Guix 2023
The « gypsum stone »: a great old-vine white from Priorat, ample, chalky and saline.
Terroir Al Limit - Terra de Cuques Blanc 2023
The « land of fireflies » of Torroja: an energetic, saline white from Priorat with a caressing texture.
Terroir Al Limit - Terroir Històric Blanc 2023
A white from the historic villages of Priorat, between schist and granite, lively, saline and silky.
Telmo Rodriguez - Molino Real Mountain Blanco 2023
A dry Muscat from the mountains of Málaga, born on the steep schist of Cómpeta, luminous and saline.
Telmo Rodriguez - MR Mountain Wine 2024
A sweet Muscat from sun-dried grapes, made on the schist slopes of Cómpeta.
Recaredo - L'Infinit 2023
A vintage brut nature from Sant Sadurní d'Anoia, with long ageing on the lees and disgorgement by hand.
Cava Evolucio - Evolució Brut Nature
An organic brut nature cava from terraces facing the Mediterranean, briny, lively and finely chiselled, with no dosage at all.
Bodegas Robles - Piedra Luenga Fino
An organic fino from Montilla aged under a veil of flor, creamy and saline, with notes of hazelnut and iodine.
Huber - Riesling Ried Rothenbart 1ÖTW 2024
The Rothenbart premier cru, a Riesling from the highest terraces of the Traisental, dense, firm and ferrous.
Huber - Riesling Reichersdorf Alte Reben 2025
An old-vine Riesling from the Traisental, pure and round, between mirabelle plum, guava and chalky minerality.
Barbadillo En Singular - Sábalo 2023
A Palomino from Sanlúcar grown on albariza, saline and finely chiselled, capturing the sea air of the Cádiz coast.
Huber - Grüner Veltliner Reichersdorf Alte Reben 2025
An old-vine Grüner Veltliner from the Traisental, fresh, fruity and chalky, with lovely tension.
Huber - Grüner Veltliner Eiswein 2023
A Grüner Veltliner ice wine picked at -7 °C, dense and pure, between blossom honey and fig.
Weingut Bründlmayer - Riesling Ried Steinmassl 1ÖTW 2024
A Riesling from the gneiss terraces of the Kamptal, crystalline and taut, from a cru mentioned as early as 1396.
Koehler Ruprecht - Kallstadter Saumagen Riesling Auslese Trocken 2019
The great dry Riesling from the Saumagen, dense, saline and complex, aged at length on the lees in large oak vats.
Koehler Ruprecht - Kallstadter Riesling Kabinett Trocken 2023
A dry Riesling from Kallstadt, lively and saline, aged in large oak vats in the Pfalz tradition.
Dr Loosen - Dr L Riesling Feinherb 2024
A medium-dry Mosel Riesling, lively and fruity, carried by the saline freshness of the slate slopes.
Ata Rangi - Pōtiki Chardonnay 2024
A Chardonnay from the Martinborough Terrace, aged on the lees, at once deep, saline and very fresh.
Felton Road - Block 6 Chardonnay 2024
A biodynamic Chardonnay from Bannockburn, from old north-facing vines, vibrant and saline.
Mount Pleasant - Lovedale Semillon 2018
The Semillon from the Lovedale vineyard planted in 1946, matured in bottle, rich and of rare length.
Mount Pleasant - Estate Grown Semillon 2022
A Semillon from the Hunter Valley, light and lively, from Mount Pleasant's historic vineyards.
Crystallum - Ferrum Chardonnay 2024
A Chardonnay from Shaw's Mountain, near Hermanus, taut, floral and remarkably fine.
Alheit Vineyards - Huilkrans 2024
An old bush-vine Chenin Blanc from the Skurfberg, on red sands, powerful and luminous.
Alheit Vineyards - Monument Sémillon 2024
A Sémillon from a historic Franschhoek vineyard planted in 1936, broad, waxy and comforting.
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.