White wines from around the world can be as complex as red wines and like their counter parts, white wines can have vastly different tastes. Like red wines, white wine has a plethora of varietals with region specific vines as well.

White wines should be chilled slightly for serving and are typically fermented at cooler temps during the wine making process to preserve those rich fruity flavors often found in white wines.

Some of the most popular varietals are Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio, Chenin Blanc, and Verdelho. Here are a few less well known white wine varietals that are being enjoyed by white wine enthusiasts:

Albariño wine (“alba-reen-yo”) is a high-quality, light-bodied white that grows mostly in Spain and Portugal. It’s loved for its high acidity, refreshing citrus flavors, dry taste, and subtle saltiness. For seafood lovers, Albariño is a fantastic choice for pairing with exquisite dishes like ceviche, fish tacos, seafood pasta, and shrimp.

Vouvray (“voo-vray”) is a white wine made with Chenin Blanc grapes that grow along the banks of the Loire River in the Touraine district of France. Wines range in style from dry to sweet, and still to sparkling, each with its own distinct character.

Viognier (“Vee-own-yay”) is a full-bodied white wine that originated in southern France. Most loved for its perfumed aromas of peach, tangerine and honeysuckle, Viognier can also be oak-aged to add a rich creamy taste with hints of vanilla. Viognier is definitely something you’ll like to swirl.

Chablis (“Shah-blee”) is a Chardonnay that rarely uses oak-aging, resulting in a very different style and taste profile. Chablis is 100% Chardonnay that is described as having citrus and white flower aromas with dry, lean, light-bodied flavors of citrus, pear, minerality and salinity. Chablis rarely displays flavors of butter – an indication of oak-aging. In fact, one of the most desirable traits in quality Chablis is a long, tingly finish of high acidity and flint-like minerality.