White wines

Pinot Gris has become one of Germany's most popular white wine varieties. Depending on vinification, its style ranges from fresh and linear to creamy and powerful. Typical aromas include pear, yellow apple, honeydew melon and fine nutty notes. Baden, the Palatinate and the Kaiserstuhl now produce Pinot Gris with real depth.
Pinot Blanc is somewhat finer and more restrained. Its elegance, subtle fruit and lively acidity make it one of the most versatile food wines of all. Long overshadowed by its grey-skinned relative, it is now among Germany's most exciting white wines.
Italian Pinot Gris, known as Pinot Grigio, follows a different style. Veneto, Friuli and South Tyrol in particular produce light, fresh white wines with notes of citrus, pear and white flowers. As an aperitif or companion to Mediterranean cuisine, Pinot Grigio impresses with its uncomplicated character and excellent drinkability.

Austria is immediately associated with Grüner Veltliner. The Wachau, Kamptal and Kremstal in particular produce wines that are valued worldwide for their fine spice, freshness and mineral tension.

The best single-vineyard wines have significant ageing potential and are now among Europe's most important white wines.

Chenin Blanc and Albariño are also among the most exciting international white grape varieties.

Chenin Blanc originates in the Loire and produces some of the most versatile white wines of all – from bone-dry to lusciously sweet, from youthful and fresh to wines capable of ageing for decades. The variety has also become a flagship in South Africa.

Albariño, meanwhile, defines the Galician coast around Rías Baixas. The cool Atlantic climate gives the wines freshness, fine citrus aromas and saline minerality that pairs beautifully with fish and seafood.

However different white wines may be, their character is shaped by the first decisions made in the vineyard and cellar. Harvest timing determines how much freshness and ripeness the grapes bring. Gentle pressing helps prevent bitter compounds from skins or seeds entering the must. The aim is to preserve fruit, acidity and the grapes' origin as precisely as possible.

Many white wines today ferment in temperature-controlled stainless-steel tanks. This method preserves freshness and expresses varietal aromas with particular clarity.
Many top estates producing Premier Cru or Grand Cru wines, Erste Gewächse, Große Gewächse or Riedenweine take a very different approach.
Here, fermentation or ageing often takes place in wooden barrels. The crucial factor is not the wood itself, but its influence on texture. Well-judged barrique ageing gives a wine more depth, creaminess and length without masking its origin.
Lees ageing also plays an important role. When a wine remains on the fine lees for months, it gains richness and complexity. Many great wines owe part of their special elegance to this method.

Blanc de Noirs represents a style of its own. Red grapes – usually Pinot Noir – are pressed immediately after harvest so that very little colour is extracted from the skins. The result is a pale wine with the freshness of a white wine and elements of the aromatic profile of red grapes.

The freshness and lively acidity of white wine give it a versatility that ranges from light summer cuisine to fine dining. The key is less the colour of the dish than its aromatic character and intensity.

A delicate Riesling pairs naturally with sushi, trout or pike-perch as well as asparagus and refined vegetable dishes. Its acidity provides freshness and makes even subtle flavours shine. Dry Rieslings from the Mosel or Rheingau are therefore among the most versatile food wines of all.

Sauvignon Blanc is particularly at home with herbs, citrus and green vegetables. Goat's cheese, asparagus, salads, ceviche and dishes with fresh herbs often form an almost ideal combination with its aromatic freshness.

A juicy Pinot Gris or elegant Pinot Blanc pairs effortlessly with veal, poultry, pasta with creamy sauces or mushroom dishes. Their balanced structure makes them exceptionally versatile food companions.

Powerful Burgundy Chardonnay and other oak-aged white wines call for equally sophisticated cuisine. Turbot with beurre blanc, lobster, pan-fried sea bass, veal loin or truffle dishes echo the creamy texture and fine spice of these wines without overwhelming them.

Grüner Veltliner shows particular strength with vegetables. Asparagus, artichokes, fennel or Asian-inspired dishes benefit from its peppery spice and clear acidity. This combination makes it one of Europe's most versatile white wines.

Not every white wine is intended for long ageing. Many fresh, fruit-driven wines show their greatest expression within the first two to three years after harvest. They live from clarity and immediate fruit.

Great wines of origin, however, develop additional depth over time. High-quality Riesling, great white Burgundy, top Grüner Veltliner and ambitious Chenin Blanc can easily mature for ten years or longer. As primary fruit gradually recedes, complex aromas of honey, nuts, brioche, herbs and fine spices emerge.

Correct serving temperature is just as important as storage. White wine served too cold loses part of its aromatic expression, while wine served too warm can seem broad and alcoholic.

As a guide:
• 7 to 9 °C for light, fresh white wines such as Riesling, Sauvignon Blanc or Pinot Grigio
• 9 to 11 °C for Pinot Gris, Pinot Blanc or fuller Rieslings
• 11 to 13 °C for great Burgundy, oak-aged Chardonnay or mature fine wines

A medium-sized universal glass is suitable for most white wines. More complex wines benefit from a larger Burgundy glass, giving them enough space to reveal their layered aromas.