Different wines

White Wines

Pressed off the skins and built on aromatics and acidity, spanning steely Chablis to honeyed Viognier.

Chardonnay

Burgundy, France.

The most adaptable white grape in the world, ranging from steely unoaked Chablis to rich, buttery Napa styles.

Loire Valley and Bordeaux, France.

Piercingly aromatic and high in acid, from flinty Sancerre to explosively tropical Marlborough.

Rhine Valley, Germany.

Perhaps the greatest white grape for ageing: intensely aromatic, razor-sharp and made in every style from bone dry to nectar-sweet.

Burgundy, France; popularised in northern Italy.

The same grape in two guises: light and crisp as Italian Pinot Grigio, richer and spicier as Alsace Pinot Gris.

Loire Valley, France.

A chameleon of a grape with searing acidity, made dry, sparkling, and among the world's greatest sweet wines.

Alto Adige / Alsace border region.

Unmistakably perfumed and low in acid, with a heady floral aromatic profile that no other grape matches.

Condrieu, northern Rhône.

Rich, oily and intensely floral, rescued from near-extinction in the northern Rhône in the 1960s.

Rías Baixas, Galicia, Spain.

Thick-skinned and saline, grown in the rainy Atlantic north-west of Spain and made for seafood.

Greece and the eastern Mediterranean; long established in Piedmont.

One of the oldest cultivated grape families, grapey and floral, most famous as gently sweet, lightly fizzing Moscato d'Asti.

Bordeaux, France.

Waxy and low in aroma when young, Sémillon ages magnificently and is essential to the great sweet wines of Sauternes.