White wine

Gorgeously fruity, fresh white with an exuberant nose of passionfruit, hawthorn and honey, followed by a medium-bodied, zingy palate of citrus fruits. Clean, minerally finish with the faintest suggestion of maritime Galicia.

Enjoy this perennial customer and staff favourite with seafood or as an aperitif.

“Full on flavours of gooseberry, peaches, and white flowers. Inviting creaminess.”

Decanter World Wine Awards , Silver Medal (2010 vintage)

Peñín Guide 2012 - Silver Medal, 86/100

“Pale gold. Bright and energetic on the nose, displaying fresh Meyer lemon and green apple scents that give way to a deeper melon quality on the back half. Juicy and focused on the palate, offering sappy citrus and orchard fruit flavors and a touch of honeysuckle. The floral quality carries through a long, mineral-tinged finish that emphatically echoes the orchard fruit note.”
Vinous, 90/100 (May 2017, 2015 vintage)

“Aromas of fresh citrus fruits, crushed vitamins and nectarine are pleasant and welcoming. This offers good acidic cut and overall balance. Flavors of stone fruits focus on apricot and nectarine, while the finish is elegant.”
Wine Enthusiast 90 points (December 2016, 2015 vintage)

Albariño is synonymous with the rainy DO of Rías Baixas in north-west Spain, where it accounts for 90% of all plantings. Officially, 12 varieties are allowed in the DO, but little is seen of the other whites - Loureiro, Caiño blanco, Treixadura, Godello, Torrontés - and less again of the six permitted red grapes.

Because bad weather drastically reduced yields in Sancerre in the 2021 vintage, 75 cl bottles of the Cherrier family's Sancerre are unavailable until further notice.

A perennial favourite, this delicately flavoured, chalky, French Sauvignon is fresh and lively on the palate with intense flavours of grapefruit, herbs and green apple.

Sancerre and goat’s cheese is a match made in heaven, although the wine goes very well too with light-bodied fish like sole, or a simple roast chicken.

Sancerre is the Loire’s most famous appellation, producing distinctively smoky, flinty Sauvignon. In the Eastern Loire, in fact, many people refer to Sauvignon as blanc fumé.

Until phylloxera wiped out most of the vineyards in the mid nineteenth century, Sancerre grew mostly red grapes Gamay and Pinot Noir. But, in the aftermath of the louse infestation, Sauvignon proved more amenable to grafting than these red varieties, and so it subsequently surged ahead of its two dark-skinned rivals. (The rest is history!)

Limestone and flint are the two most important soil types in Sancerre, both having great heat-retaining and light-reflecting properties, which help the grapes to ripen in what is viticulturally a cold region.

Fashionable, medium-bodied and refreshingly mineral Languedoc white, full of fresh aromas and flavours of apple, grapefruit, and wet stones. Supple and invigorating, with a dry, briny finish, it's a great aperitif or seafood wine.

‘Picpoul de Pinet will be familiar to any of you who travel to the Languedoc, where it is the perfect partner for all things fishy. It seems to be growing in popularity here too. This fine example has lots of clean, zippy, citrus and green apple fruits with a refreshing minerality. Perfect on its own or with seafood.’
John Wilson, Irish Times, April 2012

Picpoul Blanc is the grape of Picpoul de Pinet, one of the named 'crus' of the Coteaux du Languedoc in the south of France. Picpoul means ‘lip stinger’, in reference to the variety's potentially formidable acidity. Instead of acidity or, indeed, stung lips, the wine trade prefers to talk about Picpoul's ‘freshness’, ‘verve’, and ‘attractive liveliness’.

Intense, lemony Touraine with lip-smacking freshness and oodles of grapefruit, gooseberry, and nettle flavours. Clean and bright, with nice weight for this style.
Drink as an aperitif or with salads, tangy cheeses (e.g. goat's), fish, chicken, or curry.

The 2018 vintage was awarded a gold medal at the 2019 Concours Mondial du Sauvignon.

Christophe Godet and his wife Nathalie manage the day-to-day running of the vineyards and cellar.

‘…elegant, moderately pungent, with a lovely mineral streak’
Tom Doorley, Irish Mail on Sunday, May 2020

‘This Touraine Sauvignon is slightly softer than others, making it a bit easier to drink without food. It has flavours of apple, citrus and peppery spice with a lovely mineral acidity. A good alternative to pricier Sancerre.’
[2016 vintage] 88/100 James Button, Decanter, March 2017

An approachable Rhône blend, fruity and plump, with a beguiling flavour profile of grapefruit, pear, summer wheat, almond and lemon zest.

It's fresh and crisp, so good as an aperitif, or with fish, poultry or salads.

Ten per cent of the blend is fermented in new oak barrels, with lees-stirring, for added richness and complexity.

‘La Vieille Ferme produces exuberant and delicious wines’
James Suckling, The Wine Spectator

‘This is a wine for those who want great quality and delicious drinking’
Robert Parker, The Wine Advocate

‘A pleasure to taste something you know that's good—excellent value’
Decanter

There is no mistaking the commitment of the Purato range—certified carbon neutral— to minimizing the environmental impact of its excellent everyday wines.

Not only are the wines themselves made from organically grown grapes, but the bottles, labels and cartons for the range are as far as possible made from recycled materials, with pure vegetable inks used in printing.

The blending of the two grapes: indigenous Catarratto with Pinot Grigio creates an enjoyable, everyday drinking wine that delivers intense aromas of citrus and tropical fruits, with a crisp, lively fruit character on the palate too. This is a perfect wine for seafood or as an appetizer—or why not get into the spirit of the Purato project and try it with some locally produced organic fare?

‘…this Sicilian white is all about freshness’
Tom Doorley, Irish Mail on Sunday, May 2020

These are authentic wines, with bright, fresh aromas of flowers and citrus in their youth enhanced by slight buttery notes. With age, the colour of the wine deepens and more concentrated flavours take the place of that briskness.

Though the Baillard and Servin families have long experience in wine and winemaking, Julien Baillard has only recently been set up to vinify and bottle part of the fruit produced at Domaine Baillard.

Julien Baillard's granddaughter Elodie takes care of vinification, while her partner Kevin deals with marketing and distribution of a developing range of wines from the domaine's twenty-four hectares, which include some of Chablis' most prestigious plots of land.

(We've added approximate English subtitles to the video clip below. If the subtitles aren't visible, you can always go direct to the YouTube page.)

You'd have to have a heart of stone not to like this delicious, vibrant Verdejo.

It has irresistible lime and peach aromas, lively freshness and supple body. It's a fantastic white wine as an appetizer, and has enough character to accompany any light meal with its fragrant, confident charm.

A customer and staff favourite every year, Cyril Marès's Tradition Blanc has an enticing, fragrant nose of pear and apple blossom followed by a round, vibrant palate of white peach and almond.

The Tradition Blanc is a supple, substantial dry white that, from the 2020 vintage, bears ECOCERT organic certification as the estate looks for ways to make its operation as much a part of the natural environment as possible.

A real taste of southern sun, it's lovely as an aperitif, and has the body to make a terrific partner for a chicken or monkfish curry.

‘This has always been one of my favourite estates for inexpensive, well-made, supple red and white wine. The nose is lightly floral, the palate elegantly textured with peaches and melons, the finish satisfying. Good medium-bodied wine with a touch of warmth.’
John Wilson, Irish Times, September 2012

The Costières de Nîmes, the Rhône’s southernmost appellation, was previously called the Costières du Gard before a name change in 1989. Until 2004 it was considered part of the Languedoc, but today it is included in the Rhône region, and Mas des Bressades' top-tier whites are produced from typical varieties of the region including Grenache Blanc, Marsanne, Roussanne, and Viognier.

Robert Parker has said of the estate’s winemaker, ‘Young Cyril Marès crafts some well-concentrated bargains both red and white and an ambitious, flamboyant, but modestly-priced Cabernet-Syrah blend.’

Costières de Nîmes was settled by veterans of Julius Caesar's campaigns in Egypt, and some modern wine bottles from the appellation bear the unlikely symbol of that time's Roman settlement—a crocodile chained to a palm tree.

This expressive white blend comes from the tiny Catalonian DO of Pla de Bages, and the wild herbs and woodland character of the landscape certainly seem to contribute to its delicious complexity.

It's fresh and inviting, with a zesty mix of tropical, citrus and floral scents, and was awarded gold in 2017 as the best wine of the entire Pla de Bages region in the annual Vinari awards.

Crisp and refreshing Loire Sauvignon with a bright nose of freshly-mown grass and citrus, and a clean, zingy palate of green apples, herbs and stony minerals. Clean, dry finish. Just gorgeous!
Drink with oysters, shellfish, fish, poultry and goat's cheese.

The Wine Guide - "Lovely, cool-climate Sauvignon, with classic, youthful, grassy green apples, a rich midpalate and a refreshing apricot finish."

A silky, mineral thoroughbred from Alsace, packed with citrus, green apple, jasmine and honeysuckle. This wine from the biodynamically run estate of the Meyers has amazing intensity, length and purity of flavour.

This is an unmistakably dry wine, with barely two grammes per litre of residual sugar, but it's rounded and balanced with a delicious fullness that complements its fresh, zesty Riesling acidity.

It's a natural match for fish dishes and seafood, but once you've sampled the style you'll find this a distinguished accompaniment for all kinds of fine dining from poultry and pork to cheese—anywhere full, clean fruit flavours can enhance the flavours of good food.

The Manissy estate was built in the middle of the 18th century and belongs to the Congregation of Missionary Fathers of the Holy Family. They planted the first vines in 1916, working the land and making wine using biodynamic methods.

In 2004 young winemaker Florian André was appointed to take charge. He carries on the traditional way of winemaking for the 'Tête de Cuvée' rosé, which was used as Mass wine and greatly appreciated by connoisseurs of rosé wines, but has modernized the cellar and developed new products to broaden the range.

Since 2012, all the wines are certified organic and the range includes two kinds of Tavel, one red Châteauneuf-du-Pape, red and white Lirac, and Côtes-du-Rhône red, white and rosé as well as an all-Syrah IGP Gard.

The estate’s motto, prophetic in the light of Florian's impact on its wines, is: Auspice clara Manissy stella, meaning: 'Under the protection of the bright star of Manissy.'

Lirac was the first Côtes du Rhône wine to be produced in red, white and rosé, but the whites are rare enough outside France. We have been able to get only a little of this distinguished and powerful blend of Grenache, Viognier, Clairette and Roussanne, which is finished off in new oak to bring together and enhance its complexities. The crested bottle bears the date 1947, the date that the village obtained crustatus.

Exotic aromas of vanilla, tropical fruits and quince introduce a sumptuously full-bodied white with the delicious texture of Viognier wines and a perfect balance between this unctuousness and fresh, refreshing acidity.

This is a fantastic partner for rich fish and seafood dishes or an Oriental banquet. It will just as happily accompany poultry or pork thanks to a long, expansive finish, and represents very good value when compared with white Burgundy at the same price.

The Manissy estate was built in the middle of the 18th century and belongs to the Congregation of Missionary Fathers of the Holy Family, who planted the first vines in 1916, working the land and making wine using biodynamic methods.

In 2004 young winemaker Florian André was appointed to take charge. He carries on the traditional way of winemaking for the 'Tête de Cuvée' but modernized the cellar and developed new products to expand the range.

Though the Pinot Grigio grapes for this wine come to optimum ripeness under the Sicilian sun, cooling maritime breezes and timely harvesting contribute to its vivacious freshness. This is a dry, but not too dry, white with lovely concentration of fruit and easy-going apple and peach character given definition by crisp acidity.

The wines of Il Papavero are as much about their extraordinary winemaker as they are about the vineyards they come from. The tireless travelling and immense expertise of maestro Scipione Giuliani have led to the internationally successful Il Papavero range, which now includes his vibrant expression of this Italian classic.

98/100 Loire Buyers' Selection

A fuller expression of Muscadet sur lie, this wine is made from the fruit of vines between forty and sixty years old, and has the typical focus and clean persistence of its mica schist terroir.

There is added intensity in its precise fruit flavours thanks to a little bottle age and the character of those old vines.

‘Hyper classic aromas of crushed oyster shells, preserved lemon, tangerine zest, and mountain stream moss. The palate is a blast of maritime flavors particularly focusing on zippy citrus and finishing with an explosive blast of iodine.’
Loire Valley Wines Buyers' Selection, 2021 Edition [2018 vintage]

A thrilling white wine from the north of Portugal, made from a single grape variety—Loureiro—to give a distinct character.

Fresh nose of ripe limes, with honeyish aromas in there too. There's a typical hint of vinho verde spritz—just a tingle— and for a light-bodied wine, there's real depth of flavour, with balanced acidity and minerality contributing to a clean, persistent finish.

Pinot Blanc is part of a large and disparate family of grapes related to the famous Pinot Noir.

You don't hear all that much about it, because the white wines it makes are generally eclipsed by those of its more aromatic, zesty and ubiquitous cousin Pinot Grigio. Nonetheless, the delicate floral and white fruit aromas and soft balance of a young Pinot Blanc shouldn't be overlooked. The Meyers vinify theirs in temperature controlled tanks, using native yeasts, and the result is a supple and delicious white wine well suited to simple flavours including local specialities such as tarte flambée and choucroute dishes, not to mention a wide range of white meat and poultry recipes, salads and picnic fare.

The Pecorino grape originates in Abruzzo and the Marche region to its north.

Although Italian wine regulations suggest it can be grown anywhere, like any variety it performs best in its preferred terroirs, not too close to the sea and kept off south-facing slopes.

This is a medium- to full-bodied, relatively aromatic dry white, with deeper colour than Ferzo's Passerina or Cococciola and richer flavours of orange peel and herbs.

Like the best Pecorinos, it has good concentration, and balancing acidity that gives keen freshness through its full, textured length. It's an excellent partner for fish and seafood, with enough interest and liveliness to make an impressive glassful by itself too.

From a single vineyard just outside Puligny-Montrachet comes this expressive, rounded Burgundy, with smooth citrus and apple flavours and a clean, fresh finish, described by Matthew Jukes as "a wine for classicists and...what every turkey in the world dreams of being matched with"

You could easily keep this wine for a few years and let it mellow, but there's an arresting balance between zest and fullness that makes it an absolute treat in its youth too.

Since Romaric Chavy took over from his father Hubert, he has moved away from selling to négociants in favour of bottling much more of the estate's production. Because the family's vines include some of the most prestigious sites in the village of Puligny-Montrachet, there is ample opportunity for this able and already very experienced young man to continue his path to Burgundy stardom.

Peach-fresh aromas with a definite floral component put a spring in the step of this premium Chablis before the first sip.

Match it with seafood, poultry, white meats, charcuterie or cheese for a real treat.

Fresh as a breeze, this is a light to medium-bodied wine that has delicate floral aromas and bright flavours of citrus and nectarine with some herbal hints too.

It has attractive weight and generous, effortless length—a really well made wine from an organic estate with a tiny production.

This is a fresh and delicious Provençal white, made from a blend of grapes. It's a perfect and versatile food wine, with citrus aromas and clean attack. Ten per cent of the fruit is fermented in new French oak to add an extra dimension of suppleness and depth to the overall appeal of the finished wine.

There's an attractive concentration to the fruit flavours, especially pronounced in drier vintages that reduce yields but intensify fruit characteristics.

Though the pale rosés of Provence are well known, the whites of the Luberon are less familiar outside their own region but just as well suited to relaxed living and eating. They are especially good partners for full-flavoured fish and seafood dishes.

There's a real zest and crunch about this vintage, but still plenty of the broader, honeyed flavours that make it such a good food wine.

This great all-rounder is made from the Grechetto grape typical of the region and designed to show off Grechetto's inherently juicy, succulent and generous character. Ideally serve it chilled and enjoy its intense, fruity bouquet, satisfying body and balanced acidity with appetisers, young and soft cheeses, non-tomato-based pasta dishes, or grilled fish.

This is an excellent, satisfying food wine with a perfect balance between acidity and sweetness that keeps it shimmering on the outer edge of dry.

There are fresh, discreet aromas of honeysuckle and clementines, with smoky, nutty hints too. The typical pear character has a softly spicy apricot and pineapple flavour about it, and the tropical generosity is matched by a supple, subtle roundness in the mouth and a lingering concentration of tangy warmth.

Alsace Pinot Gris did duty for red wines in the past, before changes in climate made ripening Pinot Noir in the northern vineyards of Alsace a reliable expectation, and there's every reason to enjoy this full, fruity wine with chicken, pork or veal. It has an affinity for creamy sauces, so vol-au-vents and quiche lorraine—not to mention soft cheeses—are well within its scope.

A simply delicious white wine, brisker than the Albariños of Rías Baixas across the border in Galicia, and with much more depth and subtlety than its easy appeal might at first suggest.

A thrilling expression of a popular grape that brings out the sunshine on even the murkiest Irish day.

For a little more information about Quinta de Gomariz and to see some photos of vines and winery from Jamie Goode's relatively recent visit to the estate, have a look at his Wine Anorak article.

This is a simply terrific white wine. The exact recipe in the blend varies from year to year, because winemaker Toni Garriga chooses what's best from the fruit on his estate to give the freshness and flavour he is looking for.

Usually, though, you can expect to find Xarel·lo, Macabeo, Chardonnay and Muscat in different proportions, all organically grown in the Mas Codina vineyards. 

The result is a dry but juicy and refreshing white wine with the crisp attack of green apples and a clean, lively energy throughout. It's very hard not to like it, and the value is really impressive.

Citrus character is underpinned by richer tropical hints and smooth, buttery softness in a dry, lithe Chardonnay from the Mâconnais.

This cuvée is not quite a new venture for the Perrachons—their forebears worked in the Pouilly vines in the nineteenth century. Now, through a family connexion, they have been able to lease a small plot in the Pouilly appellation en fermage and make a new vintage from three terroirs of a 1.7 hectare vineyard in Fuissé.

The wine is partly aged in five-hundred litre barrels and partly in stainless steel vats, to balance freshness of fruit with the smooth complexity typical of the appellation. 

"Why hasn't this been done before? A bright and rarefied thing, the very quintessence of captured sunbeam joy, and an old vine Barossa classic. It's going to be huge this Chardonnay thing. Just huge."

A vibrant, full-flavoured but by no means heavy Australian Chardonnay, with clean tropical fruit character and lovely, round texture. A satisfying wine to drink on its own but with the weight and liveliness to make an excellent match for roast chicken or almost any light, savoury meal. It's certainly the kind of thing to get people talking.

The warm scent of southern flowers and a hint of oranges introduce an intense and lively pays d'Oc Chardonnay with good body and smooth texture.

This is a straightforward and tasty dry white, balancing floral freshness with some supple Chardonnay weight in the mouth. It's an appetizing, rounded food wine, perfect for a seafood platter, fish in sauce, or a salade niçoise.

This is a barrel-fermented blend of Roussanne, Viognier and white Grenache, with exquisite aromas of peach, marzipan and vanilla. It's full-bodied, unctuous and intensely concentrated, with ripe, indulgent, complex flavours to match those rich, inviting aromas.

Very broadly speaking, the style is reminiscent of a well-padded white Burgundy, maybe even a Meursault—but at a far friendlier price.

For the maximum pleasure in its intense flavours and extraordinary length, pair this memorable white wine with something special: lobster, monkfish or creamy chicken dishes.

Wine buffs make quite a fuss about Riesling, but the Pfaffl family's 'Austrian Peach' is a dry white wine that's very easy to like and enjoy without any particular expertise. The quirky style of the 'Austrian…' range shouldn't conceal the fact that this is a carefully made and balanced Riesling, ideal as a lipsmacking appetizer or at the table with poultry, pork, and all kinds of fish and seafood.

She is called Austrian Peach because she has the fragrance of a peach garden on a warm summer day. As innocent and sweet as the peach may be, take care – she just might bewitch you.

‘A benchmark example, very clean with citrus understones to the pure fruit and mineral bouquet. Persistent and fruity on the palate with a refreshing acidity to balance’

The organic wines of Fabio Sireci's Feudo Montoni estate never fail to impress us.

Each one has its own distinct personality, and the depth and subtleties of flavour that set apart really good artisan wines.

The Catarratto del Masso has all the breezy freshness typical of the grape, and a buoyant, structured combination of lively citrus and herb flavours lasts through to a long, almond-tinged finish in a wine that is easy to enjoy and a pleasure to savour.

This is an aromatic Chardonnay, with attractive notes of vanilla, pineapple and white flowers. There's a suggestion of spicy complexity and in the mouth its full, rounded and buttery texture makes it a very satisfying accompaniment to fish, white meat dishes and even the notoriously hard-to-match asparagus.

The Guérin family have forty-five hectares of vines ten miles south-west of Beaune, and limit yields to give distinct expression to each of their wines, which are vinified according to traditional methods.

A crisp and delicious white wine from the Rioja region with apples and some tropical fruit at first sniff. There are herbal and floral aromas too, and satisfying body matches the bright, juicy flavours.

From a winery begun in 2004 by a winegrowing family as 'a dream made real', this is sure-to-please, genuine Rioja—and leaves you with plenty of pieces of eight (Real de a 8) in the treasure chest!

Unique selection of grapes, blending the qualities of Loureiro, Alvarinho and Trajadura. Citric and clean, with floral and fruity notes. Crispy, slight creaminess, with a persistent finish.

Dry, precise Riesling with green apple crunch and some citrus and tropical juiciness. Fresh, dry and with nice length.

The winery's playful approach to marketing its 'the dot' range is based on the facts nonetheless: “He has a hard shell, but a rich, savoury core. You can't help but want to know him better. He is a distinguished escort for every dinner”.

It's certainly true that the gentle nuttiness of this Austrian Pinot Blanc is understated compared to some white wines, but there are times when it's James Bond you need, not Austin Powers.

Here is winemaker Roman Josef looking the part at the Wine Enthusiast awards ceremony in Miami, where the Pfaffls received the award for European Winery of the Year 2016.

All the lively intensity of Loire Sauvignon Blanc, with expressive currant and cut grass aromas and lingering, focused fruit flavours.

Immediately appealing and very easy to enjoy on its own or with a variety of foods, especially fish and seafood dishes.

The Fiano grape is well worth getting to know, since it combines lively fruit aromas with a hint of silky fatness, making it an excellent food wine and a satisfying choice chilled on its own too.

This is a really decent expression of the grape from the southernmost region of Puglia, the Salento peninsula. Try it with smoked salmon or poultry to appreciate its versatile charm as a dining wine.

The Carlomagno wines are named for the emperor Charlemagne, who appears as a hero in the traditional puppet opera 'Opera dei Pupi' of southern Italy.

‘This wine from Vallet has been aged for three years. That gives its richness a boost and introduces minerality, spice and intensity. The wine is packed with fruit and tightly textured.’
92/100 Roger Voss, Wine Enthusiast

This is a terrific white wine from a supplier whose wines we're delighted to have in stock again.

From the very southern tip of Burgundy, white Mâcon wines are generally softer and fleshier than the Chardonnays of Chablis and the Côte de Beaune further north. Good winemaking will preserve the grapes' natural freshness to give a succulent, ripe white wine that is aromatic and not too powerful, delicious on its own and an excellent match for a range of foods from seafood to pork and poultry dishes.

Dominique Cornin (pictured) and his son Romain run their small estate organically, preferring to work with Coccinelle the horse rather than a tractor as they manage the vineyards.

The full flavours and creamy texture of this oaked white Rioja from old vines are likely to please fans of Californian Chardonnay, although the grapes are Viura—known elsewhere in Spain as Macabeo—and the local Malvasía Riojana.

There are aromas of peach and a mineral citrus peel note balancing the influence of the French oak barrels.

In the mouth, a rich, unctuous creaminess swirls around layers of tropical fruit: melon, pineapple and banana and the bright juiciness of the Viura before a long, supple finish.

Bold and rounded, this wine, fermented and aged on the lees for eight months in barrel, is very well suited to oily fish or seafood in a cream sauce as well as charcuterie and poultry.

To allow all its depths of honeyed richness to develop, don't over-chill the bottle, and give the wine a while to breathe before serving.

All the refinement and elegance you could wish for in a Chablis, with fresh, citrus aromas leading to a taut but generous mouthful, with pure minerality and a precise, lemony finish.

There's hardly a better partner on our list for fish and seafood dishes, and the ample, supple weight of this superior wine makes it a revelation too with a variety of poultry dishes.