Every wine professional, always and everywhere, adores Riesling. (It is possible to make such a claim because it is true.) So why doesn’t everyone else? In fact, so why do so few others? The World’s Greatest White Wine Winemakers, wine writers, cooks high and low, serious amateurs—people in the know about what makes a grape great—cannot slurp enough of Riesling’s purity of delivery, its juicy flavors or super-taut acidity, the latter quality its best feature at table. Dry, sweet, German, Australian, Austrian, it does not matter—many call Riesling the world’s greatest white wine. But certainly not the world’s most popular—that [...]

Sauvignon Blanc does one thing overwhelmingly well—it stands out in a crowd. Of all the world’s wines, there’s no mistaking a pure Sauvignon Blanc [SOH-vee-nyawn BLAHNGK] for any other wine (unless, sadly, as some winemakers now make it, in imitation of an oaky Chardonnay). What It’s Like = Where It’s Grown Sauvignon Blanc from a cool climate—its most classic rendition—is possessed of a notably acidic edge and the memorably piercing aroma of one or more of these: gooseberries (admittedly, not something with which most Americans are familiar), grapefruit rind, lime zest, fresh-cut green bell peppers or passion fruit. Riper Sauvignon [...]

Chardonnay is easily the most ubiquitous fine wine grape grown on the globe. Wherever wine drinkers go, Chardonnay wine was there before them. (Except in Bordeaux, where both the law and local vainglory consign its wine to the shops.) Chardonnay is everywhere for two reasons: it is relatively easy to raise, and, of itself, is fairly neutral—a perfect canvas on which to paint depth and variety of flavor. Terroir Like Pinot Noir, its red counterpart (and father), Chardonnay reflects its terroir. In cooler climates, its wine is lean, crisp and high in acidity. In warmer places, Chardonnay gives up [...]