Chardonnay vs. Pinot Grigio: Guide to Pinot Grigio and Chardonnay

Pinot grigio is a light, crisp white wine that's also known as “pinot gris” in France and “grauburgunder” in Germany and Austria. Pinot grigio grapes are, not surprisingly, grayish-blue ("grigio" is Italian for "gray"), and they're related to other grapes of the pinot family, including pinot noir and pinot blanc. The pinot grigio grape variety first grew in the Burgundy region of France, but now grows primarily in the Alsace region of France, northern Italy, Austria, Germany, California, New Zealand, and Australia.

Pinot grigio wine is a pale golden, somewhat dry wine with a light alcohol content of about 12.5 percent. The wine is low in tannins, and it varies in robustness and acidity depending on the source of the grapes. Pinot grigios from northern Italy are typically dry, with a mineral tang and a lower alcohol content. Other pinot grigios, especially those grown in sunnier climates, are much fruitier, ranging from dry to a sweet.

Pinot grigio is light and refreshing, with a crispness that makes it the United States's second most popular white wine after chardonnay. It typically contains fruity notes of peach and green apple as well as lime or lemon citrus notes in some wines.

Pinot grigio feels silky on the palate, and it has a high enough acidity content to keep it from veering into excessive sweetness. Some varieties—especially those from Germany and the Alsace region of France—are medium-bodied with an extra touch of sweetness.

Pinot grigio pairs well with seafood of all types as well with lighter pasta dishes in cream sauces. Other light dishes that pinot grigio complements include light chicken dishes and salads, especially those that include ingredients such as pears or avocado. Pinot grigio also offers an ideal pairing with a cheese course. Serve it alongside Manchego, Gruyère, brie, fresh mozzarella, and other soft, mild cheeses. As an added bonus, pinot grigio pairs exceptionally well with french fries. Avoid serving it with tomato-based sauces, as the high acidity of the pinot grigio paired with the acidic sauce can be excessive.

Chardonnay is the most popular white wine in the United States. Chardonnay grapes are green-skinned white wine grapes that grow well in a wide variety of cool climates in France, Italy, Spain, California, Oregon, Chile, Argentina, New Zealand, and Australia. Of course, grapes from different wine regions produce wines with slightly different flavors and personalities. Chardonnay grapes are also used in sparkling wines such as Champagne and white Burgundy.

Chardonnay is a dry white wine with a medium to full body and a moderate alcohol level of about 13.5 percent ABV, or alcohol by volume, for French chardonnays or 15 percent ABV for Californian and South American chardonnays.

Chardonnay is a crisp, dry wine that varies in flavor depending on whether it's oaked or unoaked. Oaked wines are aged in an oak barrel, a process that gives the wines a full body. Oaked chardonnay wines also undergo a chemical process known as malolactic fermentation. Through this process, the malic acid inherent in the grapes is transformed into lactic acid, contributing to the well-known buttery flavor of oaked chardonnays. Unoaked chardonnays are lighter and crisper. They have citrusy notes and don't have any tannins.

Chardonnay's primary flavors include citrusy lemon notes, baked apple, and tropical fruit flavors such as papaya or pineapple. Secondary flavors, which derive from the winemaking process, can include cinnamon, nutmeg, coconut, and vanilla. In addition, oaked chardonnays feature the wine's famous buttery taste from the lactic acid resulting from malolactic fermentation. Unoaked chardonnays, which are typically aged in stainless steel or plastic tanks, feature bright fruit notes of lemon and green apple.

Oaked and unoaked chardonnays pair with different types of dishes. Pour unoaked chardonnay when you're serving lighter choices such as fish, shellfish, sushi, chicken, creamy sauces and soups, and light vegetarian dishes. It also goes well with fresh cheeses, including goat cheese, as well as stronger Gruyère and Gouda cheeses. You can even drink unoaked chardonnay with dessert, serving it with fresh fruits and citrusy cheesecakes.

Oaked chardonnays pair well with slightly heavier meats. Pair it with pork or veal or with roasted chicken or chicken dishes in heavier sauces. It's also ideal with most creamy pasta dishes. You can even pair oaked chardonnay with dishes where you might ordinarily expect to drink red wine, such as red meats, including fatty grilled meats or game birds. Other food pairings that work include harder cheeses such as cheddars.

Chardonnay is typically a bit sweeter than pinot grigio, thanks to the pinot's higher acidity. Chardonnay is also drier, and its rich, buttery taste is typically instantly recognizable. An oaked chardonnay also brings an oaky aroma to the experience. Chardonnay's alcohol content is typically higher than that of pinot grigio. While both wine varieties are popular, the right choice for a particular meal depends on what you're eating and your own preferences.

Want to learn more about the culinary arts? The MasterClass Annual Membership provides exclusive video lessons from the world’s best chefs and wine critics, including James Suckling, Lynnette Marrero, Ryan Chetiyawardana, Gabriela Cámara, Gordon Ramsay, Massimo Bottura, and more.