Medium to Full Bodied White Wine: Rich, Textured Chardonnay and Beyond

Popular Medium to Full Bodied Whites

Chardonnay dominates, from the Adelaide Hills, Margaret River and the Yarra Valley, alongside white Burgundy from the Côte de Beaune. Stone fruit, cashew and a worked, savoury edge are the markers.

Behind it sit Pinot Gris from Alsace, where the style turns richer than its Italian cousin, and Chenin Blanc, the Loire Valley's most versatile white. A scattering of Marsanne and Viognier, both Rhône natives, fills out the range.

Australia and France supply most of it, with New Zealand behind.

How to Serve

Serve at 10 to 12 degrees, warmer than a crisp white, so the texture shows. A larger bowled glass suits the barrel worked styles.

Food Pairing

Grilled seafood, roast chicken, creamy pasta and soft cheeses all suit the weight. Mushroom dishes work particularly well with the older, more savoury Chardonnays.

What Makes a White Wine Fuller?

Oak and lees, mostly. Fermenting or ageing in barrel adds texture and a nutty note, while stirring the lees thickens the wine without adding any sweetness.

Ripeness matters too, since warmer sites give higher alcohol and rounder fruit. For the crisp, unoaked end instead, light to medium bodied white wine is the counterpart, and full bodied white wine the richest tier.

Why Buy Medium to Full Bodied White Wine at YourWines?

A tight selection of textured whites, Australian and French side by side, available by the dozen or in six packs. The full white wine range covers every other style.