With the warm weather almost here, thoughts turn to white wine. While everyone has a favorite, it might be time to experiment within the category and try something new.

One of the most popular white wines is Chardonnay, but it helps to realize the contact with oak during the production process can fundamentally affect the flavor. If you like oaky whites with flavors such as vanilla, buttered toast, coffee, grilled nuts or coconut, you’ll want a full-bodied Chardonnay.

Australian chardonnay, in general terms, is full-bodied with ripe, tropical fruit flavors, seasoned with vanilla-tasting oak. This style (or at least a family resemblance) can also be found in chardonnays from Chile, Argentina, California, South Africa and New Zealand. A white Rioja or an Australian Oaked Semillon offer similar tasting experiences.

If your prefer your whites oak-free, look for un-oaked chardonnays (of which there are many), or other aromatic varietals that rarely see oak such as Sauvignon Blanc, Riesling, Pinot Grigio, and Gewurztraminer. French regions where oak is largely absent from the white wines include the Loire, Alsace, Macon, Bordeaux and Jurancon. Chablis is also traditionally unoaked, as well as many white wines from Germany, Italy and Hungary.

Many wine drinkers have discovered New Zealand Sauvignon Blanc, assertively fruit, tangy white wines that are free of the flavors and softening influence of oak. While no other country’s Sauvignons achieve quite the same intensity of flavor, the more expensive bottles from Chile and South Africa, come close.

Other sauvignons along the same lines would be high-end selections from southwest France and Hungary. Other wines to try are Rieslings from Australia, Alsace and Austria.

Speaking of Riesling, there is no wine with the sweet fruit intensity, vibrant acidity, yet light body and extremely low alcohol of a classic German Riesling. Almost all other countries’ Rieslings are drier and fuller bodied. Alsace and Austrian Rieslings are also less floral and more mineral than the German, while many Australian Rieslings have a distinctive lime flavor.

If it is the sweetness in German Riesling that you like, try Demi-Sec, or Moelleux Loire wine, or a medium dry English wine.

Chablis, another classic summer favorite, hails from an area that is part of Burgundy. However, these minerally, steely wines are unlike burgundy or any other white wines. Muscadet is another wine that is relatively unique, offering crisp, dry, and unobtrusive flavors that can be refreshing.

Two lesser known choices, Sancerre and Pouilly-Fume are both crisp, grassy, flinty Loire wines made from Sauvignon Blanc grapes.

For something different, try Sauternes, which should ideally be opulent, sweet and honeyed, but never cloying. Of the European countries other than France, Austria’s sweet wines are similar to sauternes in weight and style, although made from different grape varieties. Germany’s sweet wines are much lighter-bodied, but are also much more intense in flavor.