Dear Meg: It can seem that way—especially when the red wine is from a warm area and has a core of ripe berry flavor (which can seem sweet). In addition, red wine tends to be lower in acidity than white wine, again leading to an impression of sweetness. But the perception of sweetness is just that—perception. Fine red table wines are actually not sweeter than white wines. In fact, neither red nor white table wine is sweet (i.e. they do not contain a perceptible amount of sugar). For the most part, the only wines that are actually sweet are sweet dessert wines (like Sauternes for example), and some inexpensive wines intended for wine drinkers who like sweet mellow wines.
Chardonnay is not one of the grape varieties permitted in white Bordeaux wine. Typically a blend of grapes, white Bordeaux is usually comprised of Sémillon, Sauvignon Blanc, and Muscadelle. Sauvignon Blanc is said to add a zesty liveliness, Sémillon adds weight and depth, and Muscadelle—not related to any grape varieties with Muscat in their names—adds a light floral character. A few more unusual suspects are authorized in Bordeaux, too, but for decades they have been used only in tiny amounts. They include Ugni Blanc, Colombard, Merlot Blanc (!), and Sauvignon Gris. Since 2021, Bordeaux has also allowed new varieties in Bordeaux blends including the white Portuguese variety Alvarinho (Albariño in Spain) and Liliorila, due to concern about climate change and rising temperatures. Alvarinho is resistant to grey rot and Liliorila (a French cross of Baroque and Chardonnay) is tolerant of very hot weather. Interesting that one of Liliorila’s “parents” is Chardonnay.
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