White Wine Styles

How White Wine is Made

White wine is typically made by pressing grapes and removing the skins immediately before fermentation. This preserves the pure fruit flavors and prevents tannins from leaching into the wine.

Most white wines are fermented in stainless steel tanks at cool temperatures to maintain freshness. However, some (like Chardonnay) are fermented in oak barrels to add texture and spice.

Light & Crisp

These are the most refreshing wines, driven by high acidity and citrus flavors. They are "un-oaked" and meant to be drunk young.

• Examples: Pinot Grigio, Sauvignon Blanc, Albariño, Muscadet.
• Flavors: Lemon, lime, green apple, grass, sea spray.
• Pairing: Fried foods, salads, shellfish, goat cheese.

Aromatic & Floral

These wines jump out of the glass with intense perfumes of flowers and exotic fruits. They can range from bone-dry to very sweet.

• Examples: Riesling, Gewürztraminer, Moscato, Torrontés.
• Flavors: Jasmine, rose, peach, apricot, lychee.
• Pairing: Spicy Asian cuisine (Thai, Indian), salty cheeses.

Rich & Creamy

Full-bodied white wines that often undergo oak aging or malolactic fermentation (a process that turns tart acid into creamy lactic acid).

• Examples: Oaked Chardonnay (California/Burgundy), Viognier, Sémillon.
• Flavors: Vanilla, butter, baked apple, cream, pineapple.
• Pairing: Roast chicken, lobster with butter, creamy pasta sauces, mushrooms.

Serving White Wine

Temperature: Serve chilled (45-55°F). Lighter wines should be colder; richer wines (like oaked Chardonnay) should be slightly warmer to show their complexity.

Glassware: Use a smaller bowl than red wine. This keeps the wine cooler for longer and concentrates the delicate floral and fruit aromas towards your nose.