WineBuddChardonnay vs Sauvignon Blanc: tasting notes side by side
Both are dry whites, and neither is sweet. Sauvignon Blanc is the sharper one, with high acidity and green, herbal notes. Chardonnay varies more by style, from crisp and unoaked to creamy and oaked, and has a medium body.
Chardonnay and Sauvignon Blanc, line by line
These are the typical styles of each grape, not two particular bottles, so a wine in your glass may differ. Each line reads from our worked example for the grape.
| Line of the note | Chardonnay | Sauvignon Blanc |
|---|---|---|
| Sweetness | Dry. | Dry. |
| Acidity | Medium. Unoaked wines run higher and crisper, oaked ones more moderate. | High. |
| Body | Medium. Oaked styles feel fuller and creamier. | Medium-light. |
| Alcohol | Usually 12 to 15% ABV. Leaner styles sit at the low end. Check the label. | Usually 11.5 to 13.5% ABV. Check the label. |
| Typical aromas | Unoaked style: Green apple, pear and citrus, sometimes with a chalky or mineral note. Oaked style: Peach, mango and lemon, with vanilla and butter from oak and malolactic fermentation. | Gooseberry, grapefruit, passion fruit and white peach. Green notes: Freshly cut grass, nettles and elderflower. In the cooler Loire Valley these lead. In Marlborough, New Zealand, they run from green bean and asparagus in less ripe wines to guava and mango in riper ones. |
Read the full tasting note for each grape
Each page has a worked note written line by line and a free blank sheet to fill in.
Questions
Which is sweeter, Chardonnay or Sauvignon Blanc?
Neither is sweet. Wine Folly lists both as dry. Oaked Chardonnay can feel richer and creamier, but that comes from oak and winemaking, not sugar.
Which is more acidic?
Sauvignon Blanc. Wine Folly rates it high in acidity. Chardonnay is medium, with unoaked wines running higher and oaked ones more moderate.
How do I tell them apart in the glass?
Look for green notes (cut grass, gooseberry) in Sauvignon Blanc. In Chardonnay, look for green apple and citrus if it is unoaked, or vanilla and toast if it is oaked. A buttery note comes from malolactic fermentation, which unoaked wines can have too.
Sources
The typical aromas and structure above come from these grape guides.