White wine: Difference between revisions
Created page with "'''White wine''' is a category of wine produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may be either white- or black-skinned<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>. Its pale appearance results from minimal skin contact during production, distinguishing it from red wine and rosé wine. White wine has been made for thousands of years across the world’s wi..." |
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== See also == | == See also == | ||
[[Red wine]] | *[[Red wine]] | ||
[[Rosé wine]] | *[[Rosé wine]] | ||
[[Sparkling wine]] | *[[Sparkling wine]] | ||
[[Dessert wines]] | *[[Dessert wines]] | ||
== References == | == References == | ||
Latest revision as of 23:24, 8 August 2025
White wine is a category of wine produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may be either white- or black-skinned[1]. Its pale appearance results from minimal skin contact during production, distinguishing it from red wine and rosé wine. White wine has been made for thousands of years across the world’s winegrowing regions, and can range from dry to sweet, still to sparkling, and light-bodied to full-bodied styles[2].
Background
The origins of white wine production trace back to ancient winemaking cultures in the Near East and Mediterranean, where light-coloured wines were prized for their freshness in warm climates[3]. Archaeological evidence suggests that selective cultivation of pale-skinned grape varieties was well established by the time of the Roman Empire, which played a significant role in spreading viticultural practices across Europe[4]. Over time, regional traditions evolved, giving rise to a wide variety of styles, from crisp alpine wines to rich, barrel-aged examples in maritime climates.
Characteristics
White wine is produced primarily from green- or yellow-skinned grape varieties, though dark-skinned grapes can also be used if the juice is separated from the skins promptly after pressing[5]. The absence of extended skin contact results in lighter colouration and generally lower tannin content compared to red wines. Flavour profiles can range from delicate citrus and floral notes to richer tropical fruit, nut, and honeyed characters, depending on grape variety, ripeness, and winemaking methods[6]. Acidity levels are often higher in white wines, contributing to freshness and ageing potential.
Use in winemaking
White wine styles vary from dry to sweet, and from still to sparkling, with production methods adapted to the desired outcome. Fermentation is typically conducted at cooler temperatures than for red wine to preserve delicate aromatics[7]. Oak ageing may be employed to add complexity, texture, and flavour elements such as vanilla or toast, while stainless steel fermentation emphasises freshness and fruit purity[8]. Notable styles include dry Sauvignon Blanc, oaked Chardonnay, aromatic Riesling, and dessert wines produced through methods such as noble rot, late harvest, or ice wine production.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ MacNeil, The Wine Bible, 3rd ed., Workman Publishing, 2022, ISBN 978-1523513540.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Amerine & Singleton, Wine: An Introduction for Americans, University of California Press, 1977, ISBN 978-0520031522.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ MacNeil, The Wine Bible, 3rd ed., Workman Publishing, 2022, ISBN 978-1523513540.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Decanter, “White Wine Styles Explained”, decanter.com, 2021.