White wine: Difference between revisions

'''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 winegrowing regions, and can range from dry to sweet, still to [[sparkling]], and [[light-bodied]] to [[full-bodied]] styles<ref>MacNeil, ''The Wine Bible'', 3rd ed., Workman Publishing, 2022, ISBN 978-1523513540.</ref>.

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<ref>Johnson & Robinson, ''The World Atlas of Wine'', 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.</ref>. 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<ref>Amerine & Singleton, ''Wine: An Introduction for Americans'', University of California Press, 1977, ISBN 978-0520031522.</ref>. 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.

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<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>. 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<ref>MacNeil, ''The Wine Bible'', 3rd ed., Workman Publishing, 2022, ISBN 978-1523513540.</ref>. Acidity levels are often higher in white wines, contributing to freshness and ageing potential.

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<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, ISBN 978-0128161180.</ref>. [[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<ref>Decanter, “White Wine Styles Explained”, decanter.com, 2021.</ref>. Notable styles include dry [[Sauvignon Blanc]], oaked [[Chardonnay]], aromatic [[Riesling]], and [[dessert wine|dessert wines]] produced through methods such as [[noble rot]], [[late harvest]], or [[ice wine production]].