Choosing a White Wine - dummies

By Ed McCarthy, Mary Ewing-Mulligan, Maryann Egan

Part of Wine All-In-One For Dummies Cheat Sheet

Choosing the right white wine to enjoy with dinner or to serve guests doesn’t have to be hard. Try one of the white wines recommended here and save yourself some hassle.

If You Want a . . . Try . . .
Crisp, lighter-bodied, dry, unoaked white wine to go with fish,
shellfish, game birds, pork, veal, Thai dishes, or Chinese
Soave, Pinot Grigio, Frascati, or other Italian white wines
Dry German Riesling
Inexpensive white Bordeaux wines
Fuller-bodied, dry, unoaked white wine to go with fish,
shellfish, chicken, spicy sausage, or vegetarian dishes
St. Veran
New Zealand Sauvignon Blanc
Alsace wines
Oregon Pinot Gris
Most Austrian whites
Fuller-bodied, dry white wine with oaky character to go with
fish, shellfish, poultry, veal, pork, cream sauces, or egg
Better California Chardonnays
Australian Chardonnays
White Burgundy wines from the Côte d’Or district
Most Pouilly-Fuissé wines
Most Rhône Valley whites
Some California Sauvignon Blancs
Better white Bordeaux wines
Soft, fruity white wine that’s not fully dry to go with
shellfish, chicken, pork, light cream dishes, Asian dishes, light
curries, or smoked fish
Inexpensive California Chardonnays
Many German Rieslings
Many U.S. Rieslings
Most U.S. Gewürztraminers