An Introduction to Clean and Crisp Whites

By Lorna Povey

Clean and crisp wines really don’t take much explaining – they are deliciously crisp and rather, erm… well, clean! Or, to put it another way, they are full of fresh aromas and flavours, and very easy to drink.

Two glasses of clean and crisp white wine outside

You won’t come across any overpowering scents or heavy textures here. So don’t expect lashings of oak and bucket loads of rich fruit. Instead, you’ll find a delightful touch of citrus and a smackering of zing. It’s a refreshing yet delicate style of wine that’ll leave you coming back for more!

Where Can You Find Clean and Crisp Whites?

So you’ve decided you like the sound of having a clean and crisp white with your dinner, but how do you know which bottle to go for? Well, Italian Pinot Grigio is a classic example of a clean and crisp wine, as are a number of other Italian white grapes such as Orvieto, Cortese and Frascati. Some of the lighter Old World style Chardonnay and Chenin Blanc is also worth looking out for.

Close up of white grapes growing on a vine

While many wines of this style originate from cooler Old World climates (cool temperatures produce fresh fruit flavoured wines with crunchy acidity), the New World also has a lot to offer clean and crisp fans. Try a classic style Chardonnay from Chile, a South African Sauvignon Blanc or a clean Aussie Sémillon – they tend to display that refreshing minerality we associate with clean and crisp whites (despite being grown in a hot climate that usually leads to pronounced tropical fruit flavours!).

What to Pair with Clean and Crisp Whites

If you’re not a big fan of oak in your wine, this style is absolutely for you. Due to their lightness and crispness, clean and crisp whites are perfect for afternoon and summer drinking, and work very nicely as a pre-dinner tipple too.

When matching food with this style of wine, it doesn’t get much better than pairing with a seafood dish – especially oysters. The crisp acidity of the wine brings out the complexity of the shellfish without being too overpowering. Any clean and crisp white will work – although if you opt for a Chardonnay, make sure it’s an Old World one (New World, such as an Aussie Chardonnay, will have a buttery, creamy mouthfeel rather than crisp!).