Some of the finest and most expensive dry white wines are made from this grape variety, a native of the Burgundy region which is now grown in almost all wine-producing regions worldwide.
In the New World, especially, popularity stems from its creamy structure, which balances oaky, buttery flavors with low acidity. The variety produces wines of high alcoholic content, often aged in small oak barrels. Winemakers sometimes add tartaric acid to adjust for its low acidity.
The glass is designed so that this low acidity is delivered in a way that sets off the alcohol and rich flavors of the wine, highlighting its velvety, supple texture, emphasizing the fruit and ensuring a long, balanced finish. This classic Riedel shape allows young wines to express all their invigorating freshness, while more mature wines are encouraged to deliver the nutty, spicy, mineral flavors so typical of the variety.
Recommended for: Albariño, Bourgogne Aligoté, Bordeaux (white), Burgundy (white), Chablis, Chardonnay, Chenin Blanc, Corton-Charlemagne, Cortese, Hermitage blanc, Marsanne, Meursault, Montagny, Morillon, Pinot (Blanc, Grigio, Gris), Ruländer, St. Joseph (blanc), Sauvignon blanc (Barrique), Sauvignon-Sémillon (Barrique), Vernatsch, Viognier.
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