French white wine

France is home to many of the world’s most loved white wines. The grapes used to create them include:

• Chardonnay is the world’s most widely planted white grape and is the backbone of many famous French white wines. In Burgundy, winemakers use Chardonnay for everything from the lean, mineral Chablis to richer, oak-aged white Burgundies such as Montrachet and Meursault. Chardonnay is also a key component in Champagne.
• Chenin Blanc is a versatile grape used in the Loire Valley to make everything from dry, crisp whites to sweet dessert and sparkling wines. Flavours vary from green apple and quince to honey, with high acidity being a common characteristic.
• Gewürztraminer and Pinot Gris varieties from Alsace produce fuller-bodied whites. Gewürztraminer is known for its lychee and rose aromas, and Pinot Gris is known for its richer style with flavours of ripe apples, honey and sometimes smoky notes.
• Marsanne and Roussanne are the key white grapes in the Northern Rhône, used in blends to create full-bodied, complex whites. They are also found in Southern Rhône blends.
• Melon de Bourgogne is used to produce Muscadet in the Loire Valley. These wines are light-bodied and crisp and are known for their subtle citrus flavours and sea breeze salinity.
• Sauvignon Blanc is known for its crisp, aromatic qualities, with flavours ranging from citrus to green fruits and herbs. It’s the main grape in white Bordeaux and the famed wines of Sancerre and Pouilly-Fumé in the Loire Valley.
• Sémillon is often blended with Sauvignon Blanc in Bordeaux to create dry and sweet wines. The sweet versions, most notably Sauternes, are rich and honeyed, sometimes with botrytis (‘noble rot’) adding complexity.
• Riesling is grown in Alsace, where it makes dry, off-dry and sweet styles. All are known for their high acidity, pronounced minerality, and aromas of green fruits, citrus and often a petrol note.
• Viognier is the main grape of Condrieu in the Northern Rhône, making rich, full-bodied wines with a distinctive aromatic profile of apricots, peaches and floral notes.

French white wine is made in several renowned regions across France, each one contributing to its unique character, style and flavour to the wine. Within each region, there are numerous appellations celebrated for their exceptional white wines.

Here are some of the most famous ones:

Burgundy

This region is famous for its Chardonnay, making everything from light and crisp Chablis in the north to rich, complex, and oak-aged expressions in regions such as Côte de Beaune.

A sub-region of Burgundy, Chablis is known for its lean, zesty, minerally driven white wines. Chablis wines traditionally see little or no oak ageing, preserving the pure, fresh fruit characteristics of the grape with a tingly finish and flint-like minerality.

The Chardonnays from the southern part of Burgundy can exhibit a spectrum of flavours, from ripe apple and pear to citrus, with notes of honey, nuts, and butter and a characteristic minerality. The neighbouring villages of Puligny-Montrachet and Chassagne-Montrachet in the Côte de Beaune area of Burgundy produce some of the world’s most acclaimed Chardonnays.

Bordeaux

This region is known for its Sémillon-Sauvignon Blanc blends, ranging from dry whites to Sauternes’ sweet wines.

Sémillon brings body, texture and honeyed fruit flavours to the blend, while Sauvignon Blanc contributes acidity, minerality and aromatic qualities, creating a balance between richness and freshness.

The region is also famous for its sweet, botrytised wines, notably from the sub-region of Sauternes. These wines are remarkably rich, sweet and complex, with intense flavours of honey, apricot and marmalade. This is balanced by a vibrant acidity that prevents them from being cloying.

Alsace

Situated on France’s eastern border, Alsace is known for its aromatic white varieties, including Gewürztraminer, Pinot Gris and Riesling.

Gewürztraminer from Alsace is typically rich, intensely aromatic, and full-bodied, with exotic notes of lychee, rose petals and spices, matched with a bold structure and a slightly oily texture.

Pinot Gris in Alsace offers a different profile. These wines are typically fuller-bodied, with a rich, almost oily texture and flavours ranging from fresh apple and lemon to ripe tropical fruits.

Riesling produces food-friendly wines that are aromatic and high in acidity. They can range from bone-dry to sweet, with flavours of citrus, green apple and often a characteristic petrol note framed by a pronounced minerality.

Champagne

The prestigious wine region produces sparkling white wines from Chardonnay as well as the red grapes Pinot Noir and Meunier (which are usually not in contact with the grape skins long enough to impart colour). Chardonnay, the only white grape among the three, brings freshness, acidity and elegance to the blend. It’s also used alone in ‘Blanc de Blancs’ Champagnes, known for their delicacy, finesse and vibrant acidity.

Loire Valley

This region is known for its Sauvignon Blanc wines, including the famous Sancerre and Pouilly-Fumé. These wines are typically dry, high in acidity and characterised by their intense aromatics. They deliver citrus and green fruit flavours and often a distinctive flinty, smoky note, particularly in Pouilly-Fumé.

The Vouvray appellation is celebrated for its Chenin Blanc wines, ranging from dry to sweet and sparkling.

Muscadet Sèvre-et-Maine is the largest appellation within the Muscadet region in the Loire Valley. It is known for its light and fresh white wines produced from the Melon de Bourgogne grape. These crisp and dry wines have subtle citrus flavours and often a distinctive minerality, thanks to the region’s granitic soils.

Rhône Valley

While the Rhône is best known for its reds, it also produces rich, full-bodied whites primarily from Marsanne and Roussanne. Marsanne brings body, richness and notes of ripe orchard fruits, honey and nuts. It’s complemented by Roussanne, which contributes acidity, aromatic complexity, and flavours of herbal tea, flowers and often a mineral streak.

In the Southern Rhône, these grapes are part of the blend in white wines from appellations like Châteauneuf-du-Pape and Côtes du Rhône, along with other varieties such as Grenache Blanc and Viognier. The small appellation of Condrieu in the Northern Rhône is famed for its highly aromatic and full-bodied Viognier.

Pairing food with the right French white wine can heighten the flavours of both the dish and the wine.

Light-bodied wines such as Muscadet and Chablis from the Burgundy region love seafood. Think oysters, clams or a delicate fish. For oak-aged white Burgundy, richer fish such as salmon or tuna work great. It’s also a good match for poultry and creamy sauces.

Sauvignon Blanc, known for its high acidity and vibrant fruit flavours, pairs excellently with goat cheese, salads, light seafood and chicken.

Sémillon-Sauvignon Blanc blends from Bordeaux offer a nice balance between body and acidity, making them very food-friendly. Dry versions of these blends pair well with seafood, including oysters, clams, mussels and fish dishes. They also complement chicken, turkey and pork, particularly when served with a creamy sauce or a citrus-based marinade. Sweeter wines such as Sauternes from Bordeaux are dessert lovers. They also go well with blue cheese or even foie gras.

The aromatic Gewürztraminer and Pinot Gris wines of Alsace are great companions to fatty fish, chicken, pork and dishes with a touch of sweetness or spice. In contrast, the light and crisp Melon de Bourgogne, used in making Muscadet, is often enjoyed with oysters and other shellfish due to its high acidity and mineral notes.

French white wines should be served chilled to bring out their best characteristics.

Light, aromatic wines such as Sauvignon Blanc or Muscadet should be served between 9-11°C. Richer, full-bodied whites like oak-aged Chardonnay or Viognier taste best slightly warmer, usually between 10-13°C. Be careful not to serve white wines excessively cold, as this might mute the aromas and flavours.

Decanting can be useful for aged white wines, allowing them to breathe and release their complex aromas.

For the best tasting experience, serve French white wine in a glass specifically designed for white wines. These glasses typically have a narrower bowl and a rim that tapers inwards to concentrate the aromas of the wine. Hold the glass by the stem to prevent your hand’s warmth from affecting the temperature of the wine.

Once opened, French white wine typically lasts 1-3 days if stored correctly.

• Light-bodied white wines – Sauvignon Blanc or Muscadet usually stay fresh for 1-2 days after opening.
• Full-bodied white wines – Varieties such as Chardonnay or Viognier can often last up to 2-3 days if properly stored.
• Sweet white wines – Sauternes wines can last a bit longer, up to 4-5 days or even a week, due to their higher sugar content.

Make sure to re-cork or secure the cap on the bottle after pouring and store the wine in the fridge to slow down oxidation.