5 Most used white wine grapes

The 5 most commonly used white wine grapes in the world

5 White wine grapes, used all around the world

Slowly start to elevate your wine knowledge by learning about the top 5 most commonly used grapes. And I'm saying globally.

Cultivating grapes takes knowledge, commitment, patience, and expertise in climate.

Every grape has different properties. Some thrive in very hot and dry climates, some in wet, cold, and foggy. Some need a combination of both.

Let's explore the 5 most commonly used ones.

Number 1: Chardonnay, probably the must used white wine grape.

Chardonnay is one of the most popular and used white wine grapes in the world. It's a very flexible and adaptive grape which makes it easy for a winemaker to create their own identity in their Chardonnay wine.

Origin: France, Burgundy. The name Chardonnay comes from the Village of Chardonnay in Burgundy.

FLAVOR PROFILE

The Chardonnay can range from different aroma profiles to light, fresh, and crispy to heavy, oaky, and rich. It all depends on the climate.

In a COOL climate, it usually develops a light fruity aroma like citrus, green apples, floral, and minerals.

In a WARM climate, it develops more riper fruit aromas like Melon, Pineapple, and Peach and often gets a richer and creamy texture.

Oak influence in Chardonnay wines often leaves a buttery, vanilla, and toast aroma, especially in regions like America and Burgundy.

No oak influence in Chardonnay leaves a fresher and lighter mineral-driven wine.

GROWING CONDITIONS

Cool climates produce Chardonnay with more acidity and citrusy and green fruit flavors.

Warm climates produce Chardonnay with a more full and rich body wine that develops more tropical fruit aromas and a creamy texture.

The Chardonnay is a versatile grape that adapts easily to different types of soil and has a strong resistance to different diseases, which makes it a favorable choice for winemakers.

FOOD PAIRING

Chardonnay is again a versatile grape used in many food pairings

Examples:

• Rich seafood

• Creamy pasta dishes

• Different soft cheeses

• White meat like pork, chicken and turkey.

AGING POTENTIAL

Dry Wines: Oaked Chardonnays, especially those from Burgundy, Napa Valley, and Sonoma, have excellent aging potential.

Over time, they develop complex flavors of butter, honey, toast, and nuts, with a richer texture and more integrated oak influence.

Premium Wines: High-quality Chardonnays from regions like Meursault and Puligny-Montrachet can age for 10–20 years or more, evolving into wines with deep, layered flavors of honey, hazelnut, and toast, along with a silky, refined mouthfeel.

Number 2: Sauvignon blanc

Sauvignon blanc is a very important and wide used grape around the world. It has a strong aroma on the taste and smell.

Origin: From the southwest of France, mostly in Bordeaux and Loire valley.

The name origins from the french word "Sauvage" wild and "Blanc" white. As it origins as a wild grape.

FLAVOR PROFILE

The sauvignon blanc grape is a highly aromatic grape with distinct aromas of green herbs, tomato, aspargus, elderflower, citrusy as lime and lemon.

The grape is known for having a high acidity which makes the wines fresh and crispy.

Depending on the soil, sauvignon blanc develop very mineralic taste. Like in Sancerre where the soil is mostly Limestone, this taste reflects itself in the Sancerre white wines.

Most of the Sauvignon blanc wines are aged in steel-tanks which keeps the acidity, fruityness and freshness of the wines.

Sometimes the producer ages the wine on oak which gives the wine more body and oak and vanilla flavors.

GROWING CONDITIONS

The Sauvignon blanc grapes likes a cool climate, it helps the grape to keep its iconic acidity. Long sunny days and cool nights is a perfect cocktail for the grape to thrive.

The grape ripens early in the season so it can be seasoned early. It also helps to keep the acidity in warmer climates when you harvest the wine early.

FOOD PAIRING

A sauvignon blanc pairs well with food because of its acidity and flavors.

Try it with for example:

• Fish and shellfish

• Different cheese (Goat cheese)

• White meat

• Grilled vegetables

• Green and herby salads

  
  

AGING POTENTIAL

Generally Best Young: Sauvignon Blanc is typically consumed when it is young and fresh to preserve its acidity and aromatic profile.

Aging: While it is not known for long aging potential like some white wines (e.g., Chardonnay or Riesling), some Sauvignon Blancs, particularly those from regions like Bordeaux or those made in an oak-aged style, can age for several years, developing more complex flavors over time.

Number 3: Pinot gris/Pinot grigio

The pinot Grigio grape, also known as Pinot Gris in France. Is a light bodied graped that usually develop flavors like pear and citrus.

It's known for its light and easy drinking bodied wine.

Origin: The Pinot Grigio grape is a mutation from the red Pinot noir that has origins from Burgundy

FLAVOR PROFILE

We usually talk about Italian Pinot Grigio and french Pinot Gris from the region of Alsace, they have different flavor profiles

Italian Pinot Grigio: When grown in a bit warmer climate the grape develops flavors like green apples, citrusy and a bit of pear aromas. It's a lighter and more crisp style, with lower acidity.

French Pinot Gris: When grown in a cooler climate like Alsace that borders to Germany. The grape develops a more full-bodied wine with aromas of honey and spices, sometimes with a hint of smokiness and floral aromas.

GROWING CONDITIONS

The grape thrives in both cool and warm climates, but is at its best in moderate climate which helps its preserve its acidity and freshness better.

In a cool climate the Pinot grigio holds on its acidity and develops more aromatic and complex flavors.

In a warm climate the Pinot grigio the grape develops more fruit and more body and ripeness. It usually develops tropical fruits as a flavor.

FOOD PAIRING

Pinot Grigio is a wine that pairs well with alot of different food.

• Fish and shellfish

• Chicken, turkey and pork

• Soft cheese and goat

• Not too spicy asian dishes

• Pasta dishes with light vegetable ingredients

AGING POTENTIAL

Best Young: Like most Pinot Grigio wines, it is generally best consumed young to preserve the freshness, crispness, and aromatic propertys.

Aging: While Pinot Grigio doesn’t have significant aging potential, certain full-bodied, oaked versions (particularly from Alsace or Oregon) can age for a few years and develop more complexity.

Number 4: Riesling

Riesling is a very well known grape around the world. It has an iconic high acidity and produces everything from bone-dry to super sweet dessert wines and ice wine.

Origin: It originates from Germany, mainly the mosel and Rhinelands. The name "Riesling" is believed to derive from the German word "riss" or "risse," meaning "twig" or "branch.

FLAVOR PROFILE

The riesling grape is a high acidic grape with lots of aromas like citrus, apple and floral notes.

like:

• Lime/lemon

• Green apple

• Floral

• Petrol (A typical signed that the riesling have been aged)

GROWING CONDITIONS

The Riesling grape likes a cool climate where it can slowly ripen to maintain the high acidity and freshness. It thrives in areas where the growing season is long.

A cool night and warm days makes the riesling grape thrive.

The grape is very strong against diseases and in some wines it develops a rot called "Noble rot" which you can produces sweet dessert wines on.

FOOD PAIRING

With a wide range of sweetnes in the Riesling wines it can pair to many different types of food.

• For Dry-Rieslings

• Fish and shellfish

• Asian food

• Chicken, turkey and pork.

  • For Sweet-Rieslings

• Spicy food

• Blue cheese

• Foie gras

• Desserts

AGING POTENTIAL

Aging Characteristics: Riesling has excellent aging potential, especially when produced in styles with some residual sugar (like Auslese, Beerenauslese, or Trockenbeerenauslese).

As Rieslings age, they develop complex notes of honey, petrol, and mature fruit while maintaining their high acidity

Best Before: Dry Rieslings (e.g., from Alsace or Clare Valley) are often best consumed within a few years of release, though some top-quality wines can improve with age for 5-10 years. But i'ts best to consume them young or just a few years after harvest.

Number 5: Sèmillon

The Sèmillon grape makes wine with alot of freshness to to rich and complex bodied wines.

Origin: The grape originates from the Bordeaux region, where it has become one of the most important white wine grapes grown locally.

FLAVOR PROFILE

There are 2 profiles when it comes to the Sèmillon grape. Dry and Sweet (botrytis).

A young Sèmillon: Has a medium body that develops flavors like lemon, apple, honey and pears. It also carries different nutty aromas.

The dry wine has a moderate level of acidity.

It has a small oily and soft texture.

A sweet Sèmillon: Is usually aged for a longer period, which then developes strong aromas like honey, wax and apricots.

With wines developing the "Noble rot" you will find more caramel and spice aromas in the wine.

GROWING CONDITIONS

The grapes like a more moderate to warm climates, but is very suited for cool climates aswell like Bordeaux .

The grape is vulnerable to deseases like Botrytis or Noble rot. This is expected to happen for some produces as they produce sweet dessert wines from Botrytis infested grapes.

A more healthy Sèmillon ripesn early in the season.

It also like soil that is well drained like clay, sand and limestone.

FOOD PAIRING

The Sèmillon pairs well with different foods like:

• Fish and shellfish

• Grilled bird (chicken or turkey)

• Salads

• Soft cheeses

• Grilled vegetables

The sweeter Sèmillon pairs with:

• Foie gras

• Creamy cheeses

• Spicy dishes

AGING POTENTIAL

Dry Wines: Dry Sémillon wines, especially those from Hunter Valley in Australia, are known for their ability to age. Over time, they evolve, gaining flavors of honey, wax, and toasted almonds.

Sweet Wines: Sémillon’s role in Sauternes and other botrytized wines means that these wines have exceptional aging potential, with some of the best wines improving and evolving over several decades, developing rich, complex, and tertiary flavors.