Chardonnay or Sauvignon Blanc: Which One Should You Sip?

As the Latin phrase goes, “De gustibus non est disputandum”—in matters of taste, there can be no disputes. When it comes to choosing between wines, there’s no definitive answer. However, two of the most popular and celebrated white wines in the world are Chardonnay and Sauvignon Blanc. While both are made from green-skinned grapes, the similarities stop there. From flavour profiles to production methods, these two wines are distinctly different.

What Is Special About Chardonnay?

Chardonnay grapes originated in eastern France, but the wine made its Australian debut in 1972—though it was initially mistaken for Pinot Blanc. By 1979, Chardonnay was recognised as its own variety, and about 1,000 tonnes were produced that year. Fast forward to 2008, and production peaked at an impressive 428,000 tonnes.

Today, Australia is home to roughly 10% of the world’s Chardonnay plantings, ranking third globally behind France and the United States. One of the main reasons the Chardonnay wine is widely available on the market is its adaptability. This grape variety thrives in diverse climates, from cool to warm regions, which results in a wide range of flavours and styles.

In cooler regions, Chardonnay develops a medium body with crisp, mineral qualities and notes of green fruits such as pears, green apples, and plums. Warmer climates bring out richer, fruitier flavours like melon, citrus, and peach. These wines also have a fuller body due to higher sugar levels in the grapes. And in exceptionally warm climates, Chardonnay takes on tropical characteristics, with flavours reminiscent of mango, banana, and fig.

Chardonnay is also prized for its versatility in winemaking. Two techniques in particular shape its flavour profile:

• Malolactic Fermentation: This process converts the tart malic acid into softer lactic acid, giving the wine a buttery texture and reducing its acidity.
• Oak Influence: Ageing in oak barrels adds depth, altering the wine’s tannins, flavour, and colour. Fun fact: Chardonnay is one of the few white wines with naturally occurring tannins, sourced from the stems, seeds, and skins of the grapes, as well as the oak barrels.

Fun fact: Chardonnay is one of the few white wines with naturally occurring tannins, sourced from the stems, seeds, and skins of the grapes, as well as the oak barrels.

If you’re considering ageing Chardonnay, note that only those with high acidity and oak treatment can stand the test of time. Acidity helps the wine retain its structure and vibrancy over the years.

When it comes to food pairings, Chardonnay shines with roasted chicken or turkey. Oaked and acidic styles complement smoked fish and Asian-inspired dishes, while unoaked versions pair beautifully with sushi, shellfish, or lightly seasoned poultry.

What Is So Special about Sauvignon?

Sauvignon Blanc, another global favourite, traces its roots to the Bordeaux region of France. It first arrived in Australia in 1788 when vine cuttings from the Cape of Good Hope were introduced to the New South Wales penal colony. Initially produced for household use, this wine has since gained worldwide acclaim. Today, Sauvignon Blanc is cultivated in regions as diverse as New Zealand, South America, Canada, and, of course, Australia.

Like Chardonnay, the flavour of Sauvignon Blanc is influenced by the climate and region where it’s grown. Wines from cooler climates boast crisp acidity and herbal notes like green bell peppers and nettles, along with delicate floral aromas such as elderflower. They may also have subtle tropical hints of passionfruit.

In warmer regions, Sauvignon Blanc develops riper, tropical flavours. However, when overripe, it can lose its distinctive freshness and complexity.

Unlike Chardonnay, which is often aged in oak barrels, Sauvignon Blanc is typically fermented in stainless steel tanks at cooler temperatures. This preserves its bright, zesty character. Another factor that influences its flavour is the amount of time the grape skins remain in contact with the juice during fermentation.

For food pairings, Sauvignon Blanc is incredibly versatile. It pairs wonderfully with salads, seafood, chicken, and light vegetarian dishes, making it a go-to choice for many occasions.

Which Is Better?

Choosing between Chardonnay and Sauvignon Blanc ultimately comes down to personal preference. These wines differ significantly in style, flavour, and body.

• Chardonnay: This full-bodied wine is often richer, with a rounder mouthfeel. Its warm, complex profile appeals to those who enjoy buttery or fruity notes with varying levels of oak influence. If you’re a fan of heavier white wines, Chardonnay is your best bet.
• Sauvignon Blanc: Crisp, light, and refreshing, Sauvignon Blanc is perfect for those who prefer a zesty wine with herbal or tropical flavours. Its vibrant acidity makes it a great choice for warm weather or as a palate cleanser alongside light dishes.

Ultimately, the “better” wine is the one that suits your taste and the occasion. Whether you’re sipping Chardonnay at a dinner party or enjoying a glass of Sauvignon Blanc on a sunny afternoon, both wines offer unique experiences that have earned them legions of fans worldwide.