Is Chablis a Chardonnay?

Yes. Chablis, in northern Burgundy, is made from Chardonnay. It is usually fresh and mineral, often with little or no new oak, which surprises guests who associate Chardonnay with rich, rounded whites.

Is Sancerre a Sauvignon Blanc?

White Sancerre and Pouilly-Fumé, in the Loire Valley, are made from Sauvignon Blanc. Red and rosé Sancerre, on the other hand, are made from Pinot Noir.

Which is softer for a guest who does not want a sharp white?

As a rule, an oak-aged Chardonnay with malolactic fermentation feels rounder than a Sauvignon Blanc, whose acidity is usually more marked. Note, though, that a cool-climate, unoaked Chardonnay, such as many Chablis, can also have high acidity.

Comparison

Chardonnay vs Sauvignon Blanc

Chardonnay and Sauvignon Blanc, two white grapes that guests often order by name: origin, styles, aromas and food pairings so staff can recommend each one from the wine list.

Chardonnay and Sauvignon Blanc appear on many wine lists, and guests often ask for them by name. Both grapes are French in origin, but they make very different whites: Chardonnay mainly reflects the place and the winemaker's choices, while Sauvignon Blanc is recognisable by its own aromatic profile. On top of that, many well-known wines made from them, such as Chablis or Sancerre, do not show the grape on the label. Knowing what lies behind each name helps floor staff match what the guest expects.

Comparison table

Aspect	Chardonnay	Sauvignon Blanc
Grape	Chardonnay	Sauvignon Blanc (sometimes Fumé Blanc in the United States)
Origin	Burgundy (France)	Western France
Reference areas	Burgundy (Chablis, Côte de Beaune) and Champagne; also California, Australia and many other regions	Sancerre and Pouilly-Fumé (Loire), Bordeaux; Marlborough (New Zealand)
Style and body	Dry white, medium to full body; varies widely with climate and winemaking	Dry white, light to medium body, high acidity and an aromatic profile
Usual winemaking	With or without oak; often with malolactic fermentation and lees ageing	Mostly unoaked and made to be drunk young; in Bordeaux, often blended with Sémillon and sometimes oaked
Aromas	Apple, pear and citrus; tropical fruit in warm climates; with malolactic and oak, butter, vanilla, toast and nuts	Fresh-cut grass, green pepper, grapefruit, gooseberry, elderflower; passion fruit in New Zealand
Serving temperature	9-11 °C unoaked; 11-13 °C if oak-aged	8-10 °C
On the list	Very wide range: from by-the-glass whites to Burgundies that usually sit in the upper part of the list	Aromatic, recognisable white; common by the glass and easy to recommend

Key differences

1
Chardonnay is a fairly neutral grape that strongly reflects climate and winemaking; Sauvignon Blanc is aromatic and recognisable by its herbal and citrus notes.
2
Chardonnay is often made with oak, malolactic fermentation and lees ageing, which bring butter, vanilla and toast notes; Sauvignon Blanc is usually made without oak to keep its freshness.
3
Sauvignon Blanc usually has sharper acidity and a lighter body; Chardonnay ranges from medium to full body, especially when oak-aged.
4
Chardonnay is the main white grape of Burgundy and one of the main grapes of Champagne; Sauvignon Blanc is the grape of white Sancerre and Pouilly-Fumé, in the Loire, and is also associated with Marlborough, in New Zealand.
5
Many Burgundy Chardonnays, oaked or not, can develop well in bottle for years; most Sauvignon Blanc is made to be drunk young, although there are exceptions in Bordeaux and the Loire.

Which one to recommend?

When to recommend Chardonnay

Recommend Chardonnay when the guest wants a white with more body and texture, or with fish in sauce, poultry and creamy rice dishes. If they prefer something fresh and mineral, offer a Chablis or an unoaked Chardonnay; if they want a rich, rounded white, an oak-aged one.

View entry: Chardonnay

When to recommend Sauvignon Blanc

Recommend Sauvignon Blanc to guests looking for a fresh, aromatic white with lively acidity, for aperitifs, salads, vegetables or goat's cheese. It is also the natural choice for anyone who asks for something like a Sancerre or a New Zealand white.

View entry: Sauvignon Blanc

On the wine list

State whether the Chardonnay is oaked (“unoaked”, “barrel-fermented”): it is one of the factors that most change what the guest will find in the glass.
Group whites by style (“fresh and aromatic”, “full-bodied and aged”) as well as by grape: Sauvignon Blanc and Chardonnay usually fall into different groups.
Chablis, Meursault, Sancerre and Pouilly-Fumé usually do not show the grape on the label; add it to the list description so guests recognise it.

Food pairings

Chardonnay

Turbot or hake in sauce
Roast chicken or chicken in cream sauce
Mushroom risotto
Lobster with butter

Sauvignon Blanc

Fresh goat's cheese
Green asparagus and grilled vegetables
Ceviche
Salads with citrus vinaigrette

Frequently asked questions

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