Winefolly summarised the flavour profiles of Chardonnay vs Sauvignon Blanc in an easy-to-understand way. Which is your favourite?
Chardonnay is a dry, full-bodied white wine with primary fruit flavours of apple, yellow melon and starfruit. Since it’s one of the few white wines that is commonly aged in oak, you’ll often find Chardonnay will taste of cream, vanilla or butter. So, when seeking a Chardonnay, there are two different styles that you can easily identify by production method: oaked or unoaked. In truth, any white wine aged in oak and will develop creamy, vanilla-like flavours, but since most white wines are made in a light, zesty, and floral style, oak is relatively rare.
Foods best with Chardonnay tend towards the more creamy, delicate flavour end of the spectrum, think chicken with chardonnay-cream mustard sauce, or classic French-style quiche.
Sauvignon Blanc is a dry, light bodied wine that bursts with a powerful aroma that is easiest to describe as “super green!” Depending on where the wine was made (cool or warm climate), you’ll find the green notes range from savoury flavours of fresh cut grass, gooseberry, to sweeter fruitier green notes of grapefruit, white peach and passion fruit.
Sauvignon Blanc has such a high intensity it opens it up to a wider range of potential pairings. The classic local French cheese pairing is with goat cheese but you’ll find it perfect alongside fish tacos, gyros and tabouli salad, Mediterranean style meats with lemon, capers and olives, and chicken pot pie.