White

White wine from Spain, Chile, Australia, France and California — crisp and dry through to rich and oaked.

Choosing a White

The useful distinction is oak. Unoaked whites are crisp, citrus-led and refreshing. Oaked whites — mostly Chardonnay — are rounder, creamier and fuller-bodied. Neither is better; they suit different food and different weather.

• Sauvignon Blanc — zesty, grassy, high acidity; the seafood wine
• Chardonnay — apple and peach; unoaked is crisp, oaked is creamy
• Viura — Rioja's native white grape, and rarely seen outside Spain
• Airén — Spain's most planted white grape; light, dry and inexpensive
• Moscato — sweet, low in alcohol; a dessert and party wine rather than a table wine

Serving White Wine in the Philippines

Serve at 8 to 10°C, straight from the ref — and sweet whites and Moscato colder still, 6 to 8°C. Keep the bottle on ice if you are outdoors; a white that warms up in this heat loses most of what makes it worth drinking.

Food Pairing

• Kinilaw and ceviche — Sauvignon Blanc; acidity meets acidity
• Inihaw na isda and grilled seafood — unoaked Chardonnay or Airén
• Creamy pasta and carbonara — oaked Chardonnay; the texture matches
• Chicken inasal — citrus-led whites meet the marinade
• Spicy Bicol Express — Moscato; sweetness cools chilli

For adults of legal drinking age only. Please enjoy responsibly.