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White Wine

Crisp, refreshing whites and richer, rounder ones side by side. Sweetness and Body scales on every product page make it easy to tell a lean Sauvignon Blanc from a creamy Chardonnay.

2 wines in stock · $13.09

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Top critic scores in white wine

Verified scores from the publication named on each bottle.

Two families of white wine

White wines split roughly into the crisp and the creamy. Sauvignon Blanc, Pinot Grigio and unoaked whites are fermented cool and bottled young, keeping citrus, green-apple and herbal flavors bright. Oaked Chardonnay spends time in barrel, picking up vanilla, butter and a fuller texture.

Nearly every white we stock is dry. When a bottle carries noticeable sweetness — a Moscato or an off-dry Riesling — its Sweetness scale says so on the product page, so there are no surprises at the table.

Pairing and serving white wine

Crisp whites belong with seafood, salads, goat cheese and anything with lemon. Fuller Chardonnay stands up to roast chicken, cream sauces, lobster and corn on the cob. Off-dry whites are the classic answer to spicy Thai and Indian dishes.

Serve whites cold but not icy: 45–50°F for light styles, 50–55°F for oaked Chardonnay so its aromas are not muted. An hour in the refrigerator door does it; twenty minutes in an ice bath if you are in a hurry.

Frequently asked questions

What is the driest white wine?
Sauvignon Blanc, Pinot Grigio, Albariño and most Chardonnay are fully dry. Check the Sweetness scale on any product page: a 1 means bone dry.
Does white wine need to be refrigerated after opening?
Yes. Re-corked and refrigerated, an opened white keeps its freshness for three to five days.
Which white wine goes with fish?
Sauvignon Blanc and Pinot Grigio for delicate white fish and shellfish; a richer Chardonnay for salmon, lobster or buttery preparations.

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