How to Decide If You're in the Mood for Chardonnay or Sauvignon Blanc

Think back to the last by-the-glass wine list you perused at a restaurant. It probably featured a few full-bodied reds and a sparkling wine or two, and it almost definitely included both Sauvignon Blanc and Chardonnay. If those last two choices piqued your interest, ask yourself, Do I really know the difference between them? And, does it matter?

Those last two grapes are used to produce standalone wines and blends in a wide range of styles, from steely, high-acid Chablis to intensely aromatic, tropical fruit-forward Sauvignon Blanc from New Zealand. And they couldn't be more distinct.

"I tend to compare these wines like I do other dichotomies in life … beaches or mountains? Heat or cold? Early bird or night owl? Most of my interactions with these two grapes have been decidedly one way or the other. A person rarely loves both. But this is how people drink these grapes, not how the grapes inherently grow," explains Leonara Varvoutis, general manager and sommelier at Coltivare in Houston.

Varvoutis loves Sauvignon Blanc for its tendency to be bright, crisp, light-bodied, and aromatic. "Usually — not always, but usually — there will be grassy notes, grapefruity notes, and a bunch of terroir and mineral drive in some way, shape, or form. Obviously, there are exceptions, especially when we get to those waxy, funky Bordeaux blancs or some smaller German producers," she notes.

Bryce Faucheaux, wine buyer and educator at Justine in New Orleans, loves Chardonnay for its role as the 'winemaker's grape'.

"It is neutral on its own, and anytime there are aromas and flavors of vanilla, spice, oak, toast, or butter, it is due to the winemaker adding oak or inducing malolactic fermentation (which provides the creamy texture and buttery flavor)," he explains. "Acidity is a consistent medium level, with the exception of Chardonnay made in Chablis, which will see medium-plus to high acidity. The fruit profile of Chardonnay can range anywhere from green apple to peach to banana to guava."

So how do you decide between the two?

"My take on these two grapes isn't to pit them against each other, but rather to find out which expression of them you want to drink. My first questions when I go to a table are always these: White or red (or sometimes sparkling or rose if I'm feeling feisty)? Light or full? Fruit forward or dry?" says Varvoutis.

Another helpful tip for when you find yourself choosing between Chardonnay and Sauvignon Blanc for a dinner party is to let your menu guide your decision-making.

"Chardonnay pairs brilliantly with food," writes Food & Wine contributor Brian Freedman. "More acid-driven Chardonnays, like the ones from Chablis, are natural partners for fish and seafood; raw oysters, sautéed shrimp, and light white fish are excellent with Chardonnay. Richer bottlings of Chardonnay stand up to heartier dishes like creamy pastas and are excellent with veal and many cheeses."

Sauvignon Blanc is also a food-friendly pick. "Its vivid acidity allows it to cut through butter and cream, and its telltale citrus notes help it liven up a wide range of foods, from pasta with seafood to sauteed fish to even veal dishes like a classic piccata preparation," says Freedman. "It also is a great partner for cheese, particularly chèvre, whose own hints of grassiness find counterparts in many Sauvignon Blancs." 

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