To all of you wine sippers who primarily, or only, drink red: I used to be like you. What’s not to love about a good red wine? And if you prefer a substantial Syrah or a powerful Cabernet Sauvignon, you might find white wine, in comparison, to be watery, boring, and tasteless. There was a time when I had no idea that a white wine could be beautifully aromatic, silky smooth, citrusy and juicy, nectar-like, or ultra crisp and refreshing.


If you appreciate the occasional glass of white wine, but still want to stick mostly with reds, or if you are going to a dinner and you’d like to bring white wine, here’s a quick guide to choosing. I’m including the more popular whites (Sauvignon Blanc, Pinot Grigio, and Chardonnay), plus a few slightly lesser known ones (Riesling, Gruner Veltliner, Viognier). Use the chart below to pinpoint the right wine according to the qualities that appeal to you. Keep in mind:

Generally, lighter whites go with salads and delicate fish dishes. Fuller whites are great with more intensely flavored dishes. “Bright” whites (with a fair amount of acidity) go nicely with creamy or cheesy dishes. Whites with pronounced bouquets, whether extra floral or fruity, are delicious on their own as aperitifs. Extra crisp, clean whites are the perfect summertime beverage.


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