White Wine 101

What goes into a white wine?

As you can imagine, white wine is made, mostly (typically) from white grape juice. However, it can also be made from black/red grape juice if the skins are removed before fermentation. The level of sweetness (dry, medium/off-dry and sweet) is typically determined by the type of grape, level of ripeness during harvest (which affects the sugar and alcohol content), and the manner of fermentation.

White Grapes

Chardonnay

Perhaps one of the best-known grapes in the world - Chardonnay is a grape that produces great dry white wines. It’s easy to grow, and typically a Chardonnay wine is kept in oak barrels, allowing a rich flavor of vanilla and spice to develop. The grapes yield full-bodied and creamy-textured wines. Depending on the region the grape is grown, Chardonnay can take on a flavor of it’s own - cooler regions typically yield notes of green fruit and citrus with high acidity (Chablis and Champagne from France are good examples). Whereas in warmer regions (New World) yield wine with flavors of stone fruit, tropical fruits, and a more medium to full body.

Flavors: green apples, citrus, tropical fruit, minerals and custard.

Sauvignon Blanc

My favorite grape! A Sauvignon Blanc is fruity and aromatic, light to medium-bodied and refreshingly dry with high acidity. Of all the grapes, it’s the most linear on the palate and can be described as tangy, taut and minerally. In Bordeaux, all white wines are made with some blend or Sauvignon Blanc. Some of the best Sauvignon Blancs are from New Zealand (and are a bit more grassy), as well as Sancerre and Pouilly Fumé (slightly more fruity).

Flavors: straw, hay, grass, smoke, green tea, herbs, lime, citrus, green fruits.

Riesling

Riesling grapes are known as the classic grape of Germany and they can produce either a dry or sweet wine. Generally, they are very fruity, with high levels of acidity, can be dry or sweet, light or medium-bodied (some of the world’s top Rieslings are dry). The Riesling is the most noble and distinctive white grape variety in the world and is known to grow only in cooler places like Germany, Alsace, Australia, New Zealand, Austria, Slovenia and Upstate New York.

Flavors: stone fruits, citrus, floral notes

*Grape whites, their regions, tastes, colors, body, tannin and ageability.*

How It’s Made

Typically for white wines only grape juice is used (no stems or skins). Tannins and color are usually avoided. White grapes (and sometimes black grapes - since the juice is uncolored) are crushed, pressed, fermented, matured, and then bottled.

destemming

Most white grapes are de-stemmed. Leaving some stems or all stems inevitably adds tannins when the skins and stems are soaked together

skin contact

You’ve likely seen a “Skin Contact” section on wine lists lately. Skin contact is the process (for white wines) when white grapes are soaked with their skins. This changes the aromas, taste and texture of the wine since typically white wines have the white grape skin removed after picking to ensure no color transfer.

sugar

Sugar is a element for the final wine product. In grapes, higher sugar content equals higher alcohol content. This means that when grapes are picked and harvested has a huge impact on the taste of the wine. If they are picked too early, the sugar content may be too low and the wine may lack the alcohol content level to create a balanced wine. On the other hand, if grapes are harvested too late and are overripe, the sugar content can be too high, resulting in very high-alcohol content wine. Sometimes, a winemaker can add in sugar to correct an unripe harvest. This process, chapitalization - is when sugar is added before fermentation, compensating for grapes that don’t have enough natural sugars to produce wine of sufficient alcohol.

When we say “dry” wine - this technically means the wine has no more natural grape sugar that can be converted into alcohol during fermentation. On the contrary, some wines have residual sugar - any leftover natural sugars from the grape. However, RS doesn’t necessarily make wine sweet, just less austere in high acid wines.

malolactic fermentation

Grapes usually have a high level of tart malic acid at harvest (the same acid that green apples have). Winemakers will allow lactic bacteria to start malolactic fermentation in order to convert the puckery malic acid into a softer, lactic acid. This process, malolactic fermentation, typically takes place after fermentation and lees contact. Almost all red wines undergo this for stability after bottling, however, very few white wines go through this process since white wine’s tart acidity is intended most times.

Chardonnay, however, is a different beast. Chardonnay’s are known for they’re buttery, creamy flavor - usually a stark contract to the citrus, sharp zing of a fresh Sauvignon Blanc. Chardonnays that undergo malolactic fermentation develop their buttery flavor during this process.

White Wine in Situ

Some guidelines for whites:

White wines, rosé, and sparkling wines should be chilled before serving. However, if wines are too cold, the wine taste can be affected.
- Medium to full-bodied oaked whites - lightly chilled (50-55•F)
- Light to medium-bodied whites and rosés - chilled (45-50•F)
- Sweet wines - well chilled (43-45•F)
- Sparkling wines - well chilled (43-50•F)
Best served in medium-sized glasses. This allows fresh and fruit characteristics to gather and be directed to the top of the glass