Explore by taste

Light, crisp and deliberately neutral — one of the world’s best-selling whites, and a completely different wine from Alsace Pinot Gris.

• Body: can be low-medium
• Tannin: can be low

Tank-method sparkling wine from Glera: floral, pear-scented and fresh, with none of Champagne’s bready character — by design.

• Body: can be low-medium
• Tannin: can be low

The most transparent and longest-lived white variety, made from bone dry to intensely sweet and almost never oaked.

• Body: can be low-medium
• Tannin: can be low

England’s signature still white: elderflower, nettle and grapefruit — often compared to Sauvignon Blanc, but its own thing.

• Body: can be low-medium
• Tannin: can be low

The grape of Prosecco: neutral, floral and low in acid, designed for tank-method sparkling wine.

• Body: can be low-medium
• Tannin: can be low

Light, high-acid, often lightly spritzy white from Portugal’s wet north-west — "verde" means young, not green.

• Body: can be low-medium
• Tannin: can be low

England’s most distinctive still white variety: aromatic, hedgerow-scented and often compared to Sauvignon Blanc.

• Body: can be low-medium
• Tannin: can be low

English traditional-method sparkling from Chardonnay alone — the leanest and most precise expression.

• Body: can be low-medium
• Tannin: can be low

A growing category beyond Bacchus — still Chardonnay, Pinot Gris and blends, viable as growing-season warmth has increased.

• Body: can be low-medium
• Tannin: can be low

Bone-dry sherry aged under a living film of yeast — saline, bracing and among the most food-friendly wines made.

• Body: can be low-medium
• Tannin: can be low

Piedmont’s crisp, citrusy white from the Cortese grape — a seafood wine from a red-wine region.

• Body: can be low-medium
• Tannin: can be low

One of wine’s genuine oddities: picked early at 10–11%, almost neutral when young, and transformed into toast and honey after a decade without ever seeing oak.

• Body: can be low-medium
• Tannin: can be low

The neutral, high-acid grape of Muscadet, and one of the great shellfish wines.

• Body: can be low-medium
• Tannin: can be low

Lightly sparkling, grapey and sweet at around 5.5% alcohol — one of the few genuinely low-alcohol wines that tastes complete.

• Body: can be low-medium
• Tannin: can be low

The Loire’s Atlantic oyster wine: lean, saline and bone dry, with a bready texture from lees ageing.

• Body: can be low-medium
• Tannin: can be low

The finest member of the Muscat family, and one of very few varieties whose wine actually smells of grapes.

• Body: can be low-medium
• Tannin: can be low

The Languedoc’s lean, saline oyster wine, grown beside the Thau lagoon.

• Body: can be low-medium
• Tannin: can be low

Burgundy’s other white grape: lean, high-acid and long dismissed, now increasingly taken seriously.

• Body: can be low-medium
• Tannin: can be low

Light, low-alcohol, high-acid whites from mountain vineyards in Savoie and northern Italy — mountain wines for mountain food.

• Body: can be low-medium
• Tannin: can be low

The fully sparkling Muscat of Piedmont — sweet, grapey and frothy, and much improved since its Asti Spumante days.

• Body: can be low-medium
• Tannin: can be low

New York State’s cool-climate Riesling — precise, high-acid and made across the sweetness range.

• Body: can be low-medium
• Tannin: can be low

Japan’s signature variety — a thick-skinned pink grape making very light, delicate, low-alcohol dry white.

• Body: can be low-medium
• Tannin: can be low

An intensely floral Iberian variety important in Vinho Verde and Rías Baixas.

• Body: can be low-medium
• Tannin: can be low

Pale, low-alcohol, intensely floral dry white from a high Peloponnese plateau.

• Body: can be low-medium
• Tannin: can be low