Fresh, textured or richer whites
Not all white wine is built the same way. Some bottles are bright and citrus-led, made for seafood or aperitifs. Others have more lees texture, oak, skin contact or bottle age, making them better with richer food. Region, grape and producer are often better guides than colour alone.
Choosing white wine for food
For oysters, shellfish and simple fish, look for high-acid, mineral whites. For roast chicken, creamy sauces or cheese, Chardonnay and Chenin Blanc often work well. Aromatic grapes and skin-contact whites can handle spice, herbs and vegetables with more intensity.
