What's the difference between a Chardonnay, Sauvignon Blanc, and Pinot Grigio?

I know these are all white wines from white grapes but what are the central differences between them?

Actually, Sauv Blanc originates from Bordeaux. Burgundy is Chardonnay.

Traditionally, when you expect Bordeau White, it's a Sauv Blanc grape. But, right now, some of the top inexpensive producers of Sauv Blanc are within New Zealand. The wines tend to be dry, crisp, and some can be quite citrusy. One of my summer wines this year will be a Marlborough Sauv Blanc. (Kim Crawford 2006)

Chardonnay is, as I said, a key Burgundy grape. It is used to make Champagne and without a doubt, is used as a still wine. The flavours of Chardonnay vary greatly, but masses are grassy, oaky, and sometimes even vanilla-y. It can be one of the heavier white wines and can go near a wide array of foods. A icely oaked but fresh Chardonnay be my summer wine two years ago. (Maryhill Reserve Chardonnay)

Pinot Grigio/Pinot Gris tends to be wishy-washy and crisp. The grapes can be any colour from whitish green to bluish to nearly black. It can be fruity, but is not traditionally sweet (in the US anyway). German and French Pinot Gris may be slightly sweeter - but not like a sweet Viognier or Cheap Gerwurz sweet. One of my first summer wines be Duck Pond Pinot Gris. Goes down easy and costs particularly little.

Hope this helps! : )
They're different grapes! Pinot grigio is from a mutant variety (subspecies) of the pinot noir grape. It's in actual fact kinda pinkish, but called grigio/gris/grey because it's in the middle between pinot blanc (white) and pinot noir (black). Chardonnay is its own grape. And sauvignon blanc is a green grape from Burgundy (different from cabernet sauvignon).

but overall, they're Vitis vinifera just different variety.
In simple lingo...

chardonnay is buttery or oakey...approx...11% alcohol

sauvignon blanc...similar to chardonnay, but, dryer...and approx 12.5% alcohol

pinot grigio..is alittle sweet, and light.. 8% alcohol
they are all grown from different white grapes. though as somebody else mentioned Pinot Grigio is related to the Pinot Noir grape.

I find Chardonnay to be the heaviest taste of the three. It is generally tremendously buttery, almost butterscotch like, It also can enjoy a nutty, citrus type taste. An can be thoroughly oaky which may or may not be a good item. I find good chardonnay to be extraordinarily hard to find. A lot of wineries put too much oak flavor.

Sauvignon Blanc is a little bit lighter within flavor. Very citrusy, lemon, grassy flavor. It has more herbal and mineral predilection to me than a chardonnay. I live off Sauv Blanc contained by the summer time. It goes severely well near food. Sauv Blanc from New Zealand is the best.

Pinot Grigio is the lightest of the three. Though to me it is very similar to a Sauv Blanc. It is also the "sweetest" of the three. But I would not ring up it a sweet wine. IT has a especially similar flavor profile to Sauv Blanc. herb, citrus, even peppery like arugula.
This popular dry white wine is more full bodied than other white wines. Chardonnay has aromas of fruits and bitterness. The aroma typically has flavors of lemon or grapefruit. Fermentation surrounded by new oak barrels results within a rich, buttery taste recurrently described as toastiness, vanilla, apple, nutty, or toffee. Chardonnays aged in French oak result within a milder flavor than those aged in American oak.
Food and Wine Pairing: Chardonnay go well next to chicken, seafood, and fish.
Origin: Chardonnay is one of the types of wine that originated from the Burgundy nouns of France. There are many world-class Chardonnays mortal produced in California.

Pinot Grigio is fluffy and crispy with almond, lemon, and vanilla flavors. These wines are also call Pinot Gris.
Food and Wine Pairing: This type of wine goes ably with seafood and salmon.
Origin: Pinot Grigio originate in Burgandy long ago but is repeatedly considered an Italian wine. The grapes prefer a cold climate, which is why Oregon is able to produce flavoursome Pinot Grigio.

Lighter than Chardonnay, Sauvignon Blanc usually has a grassy citrus aroma. Flavors length from apple, pear, green tea, limes and freshly mowed grass. You can often detect for a moment smokiness. California Sauvignon Blancs sometimes have a melon flavor. This is a crisp table lamp wine with a strong tart finish. It is also called Fume Blanc.American Sauvignon Blanc tend to be grassier than those produced in New Zealand.
Food and Wine Pairing: Sauvignon Blanc pairs capably with salads, poultry, seafood, and cheese.
Origin: Sauvignon Blanc is one of the types of wine that originate from France. Fabulous Sauvignon Blanc is currently being produced surrounded by New Zealand, South Africa, California, and Washington as well.
Good advice thus far from Red October, Lisa & Kathy but no mention of unoaked Chardonnay ie: Chablis - apple, pear, lemon, and near a nice streak of minerality that lends a verbs crisp finish. Older vintages will show some nutty flavours. Great beside shellfish particularily oysters.
Italian Pinot Grigio is big in the US but will never be confused near great wine but Oregon or Alsace Pinot Gris...that's a different story...also nice P. Gris coming out of Okanogan Valley in B.C.

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