Rich, Full-Bodied Whites

Terms like creamy, buttery, mouth-filling, ripe, full fruit, toasty, and smoky are used to describe these wines. They are usually deeper in color, from straw to deep gold, and a bit higher still in alcohol (13 to 14 percent). These wines have almost always spent some time in oak, both during fermentation and aging, which contributes the toasty/ vanilla flavors. Malolactic fermentation and aging on the lees produces great texture and softens acidity. Popular varieties made in this style include Chardonnay (again), some Sauvignon Blancs, often identified as “Fume Blanc,” Viognier, and Pinot Blanc.