The white wine can be made from white, red as well as black grapes because the grape juice becomes almost colorless after its extraction from its skin. However, mostly white grapes are used to make most of the white wines.
One of the most famous white-colored wines is champagne which is made from red grapes (Pinot Noir) as well as white grapes (Chardonnay), and it can be a sparkling wine if it will be fermented in its bottle.
To give a color to the wine, the skin of the wine grape plays a significant role. If we let the grape skin soak along with the juice, the color of a wine is influenced.
And If the grape skin and sometimes stems are also allowed to soak with the grape juice then it determines the amount of tannin, too. If the skin and stem are not allowed to soak in the juice, the amount of tannins is reduced in the wine. This is an essential aspect for making the wine as the mouth drying quality of tannin makes you feel the firmness of a wine in your mouth.
To impart more tannin to the wine Sometimes the fermentation process of white wine takes place in oak barrels, but not as much tannin as in case of red wines.
The flavor of white wines may range from dry to sweet and golden taste.
Following are the most famous white wine grapes and their wines, used all over the world.
Chardonnay is a medium to full-bodied white wine which is grown in the whole world but it holds itself as the most famous wine varietal in America. It can be served with dishes fish and chicken. The best types of Chardonnay are the oak barrel fermented which gives a buttery mouth feel. Chardonnay can be drink with creamy sauces or chicken and fish dishes for the perfect pairing. When Chardonnay is fermented in an oak barrel, it has a buttery quality which resembles coconut, toast, toffee or vanilla. It can be made sparkling or still wine also.
Taste of chardonnay wine: Voluptuous, Chardonnay wine is often wider-bodied and more velvety than other types of dry white wines, with vibrant citrus like lemon, grapefruit flavors. Fermenting in new oak barrels adds a buttery tone like vanilla, toast, coconut, toffee etc. Tasting a Californian Chardonnay USD 20 will give citrus fruit flavors, vanilla, hints of melon, some toasty character, and some creaminess. The Burgundy white wines can have a very different taste.
Riesling wine is the flagship wine of Germany, originating in the Rhine Valley region of Germany. Firstly, Riesling is sweet and acidic but it can be balanced with honey flavors and with significant minerality. Riesling wines are fresh tasting wines and they improve with age. Riesling wine has an excellent pair with spicy Asian dishes or fatty foods like pork.
Food pairings: The dry versions of Riesling wine go well with fish, chicken and fatty pork dishes. The crispiness of a Riesling wine works very well with tuna and salmon while the acidity level intermingles with the slight smokiness of the eel and cuts through the layers of spicy Japanese foods.
Parent Regions: The classic German grape of the Rhine and Mosel, Riesling grows in all wine regions. Germany’s famous Riesling wines are usually made slightly sweet, with steely acidity for balance. Riesling from Alsace and the Eastern U.S. is also excellent, though usually made in a different style, equally fragrant, typically dry. California Rieslings are much less successful because it is typically sweet without sufficient acidity which is available for balance in California Rieslings.
Taste of Riesling wine: These wines are much lighter than Chardonnay wines. The aromas usually include the fresh apples. The Riesling variety of wine expresses itself very differently depending on the regions and the winemaking. The Riesling wine should have a fresh taste. If they have, then they might also prove tastier and tastier as they get older.
3. Pinot Grigio:
Pinot Grigio is typically a quintessential Italian white wine. The Pinot Grigio can be described as light, dry and refreshing with crisp fruit flavors like apple or pear. A different style of cultivation produces more medium-bodied Pinot Grigio wines that have floral aromas and a hint of minerality. Although both styles can be considered as the same wine, the latter style typically bears the name Pinot Gris rather than Pinot Grigio. Both Pinot Gris and Pinot Grigio wines are the best paired with seafood, more specifically with shellfish.
Food pairings: Pinot Grigio and Pinot Gris both are versatile for food pairing.
Parent Regions: Pinot Grigio is planted in the Venezia and Alto Adige regions of Italy in an enormous scale. The grapes of Pinot Grigio wine are also grown in the western coastal regions of the U.S.A. This region is known as Malvoisie in the Loire Valley and Pinot Gris in the rest of France country. Pinot Grigio is known as the Rulander or Grauer Burgunder in Germany and Austria. Similar aliases are used in the German-settled regions of Australia country.
Taste of Pinot Grigio: It has Crisp, dry wines with good acid “bite” are typically made in Italy and Germany. Oregon or Alsace Pinot Gris wine shows aromatic, fruity flavors. Pairing with food is more difficult because the Alsatian winemakers leave the grapes on the vine much longer. The perfume in Alsatian Pinot Gris makes it exceptionally well-suited for Thai or spicy Chinese cookery.
4. Sauvignon Blanc:
Sauvignon Blanc is a light, crisp and dry white wine that has citrus notes and grassy aroma. When Sauvignon Blanc is aged in oak barrel, then the taste of the wine become spice and vanilla flavors. They also have an herbal and fruity flavor with notes of black currant and gooseberry. Also, the hint of minerals and the fresh acidity of Sauvignon Blanc are very typical. Although Sauvignon Blanc tastes excellent with grilled chicken or vegetables, Sauvignon Blanc is a perfect pair for scallops or other shellfish.
Food pairings: These wines are usually considered as versatile food wines. They can be served along with seafood, poultry, and salads.
Parent Regions: Sauvignon Blanc has the origin of the French countryside, and it is grown in the Bordeaux region where it is blended with Semillon. Some Australian Sauvignon Blanc grape, grown in warmer areas, tends to be flat and lack fruit qualities. The Loire Valley and New Zealand produce some excellent Sauvignon Blanc varietals of white wine.
Taste of Sauvignon Blanc wine: Sauvignon Blanc shows typically an herbal character suggesting bell pepper or freshly mown grass. The dominating flavor ranges from sour green fruits of apples, pears, and gooseberries through to tropical fruits of melon, mango, and black currant. They require bright aromas and a strong acid finish and are best grown in cold climates.
Gewurztraminer wine is a very aromatic variety of white wine.
Food pairings: Gewurztraminer is ideal for sipping. This wine can be served along with Asian food, pork, and grilled sausages.
Parent Regions: Gewurztraminer wine is best-known wines from Alsace, Germany, the U.S. West Coast, and New York, Austria, and the Rhine valley.
Taste of Gewurztraminer wine: It has the fruity flavors with aromas of rose petals, peaches, lychees, and allspice. A Gewurztraminer wine seems generally not as refreshing as other types of dry whites.
The Muscat or Moscato variety of wine is prepared from Muscat grape which describes a family of grapes. This is a sweet wine which can be enjoyed lonely without any pair and dishes. Muscat wine has a very aromatic and various bouquets with notes of orange and elderberry flowers or pear.
Food pairings: Moscato shows best on its own without any food and dishes but sweet Muscat wines will pair with dessert.
Parent Regions: Moscato grows in the most vine-friendly climates, including Italy, the Rhone Valley where it is called Muscat Blanc which is a petitgrain, and Austria where it is called Muskateller.
Taste of Muscat wine: It has often sweet and always fruity, with a characteristic grapefruit, and musky aroma. Moscato wines are easily recognizable by anyone who has tasted a Muscat table family grape.
The great Sauternes and Barsac belong to the Bordeaux region of France country. Semillon wines are produced from overripe Semillon grapes. Semillon wines are blended with Sauvignon Blanc to produce a syrupy, full-bodied wine that may be of world-class wine.
Food pairings: Semillon can be served with fish but there are many better matches. They can also serve as dry Semillon with clams, mussels, or pasta salad.
Parent Regions: Semillon is the dominant white grape in the Bordeaux region of France country. Semillon is also known as Hunter that is River Riesling, Boal/Bual of Madeira, Chevrier, Columbia, Malaga, and Blanc doux. Semillon is also grown in Argentina, Australia, Chile, and California.
Taste of Semillon wine: The wine varietal shows a features distinct fig-like character. Semillon is usually blended with Sauvignon Blanc to define its strong berry-like flavors.
This is a full-bodied wine which has a particularly fruity character. Its aroma produces distinct notes of oranges and ripe apricots, along with the sweet smells. It is typically dry and pairs well with spicy and hot Thai dishes, shellfish and crab.
9. Marc Pesnot, La Boheme VDT 2008:
This wine is Creamy in texture, and it is a heady wine made from Melon de Bourgogne grapes. There are heady floral notes that dip into the fruit notes of grapefruit and figs before the ascending note of the laminated custard adds to the rich flavor. This wine is a light-bodied good for as the summer drink and combines well with a variety of dishes. Among the hot dishes, grilled sausages with the cheese combine well with the light floral notes and the aromatic overtones compliment the more massive cheesy notes well. You could try this wine with some salads as well.
10. Chenin Blanc:
Chenin Blanc is a top class wine with high yields and excellent quality and cultivated since more than 10 centuries in France country. This wine requires extensive care and can be used for a wide variety of wine products from sweet wines to sparkling wines. It is named differently in different regions of the world, for example, it is known as “Steen” in South Africa. The flavor of this wine has notes of apples and quinces.
Grapes used to make white wine:
- Chenin Blanc
- Pinot Gris
- Sauvignon Blanc
Common White Wine Flavor Descriptions:
- Dried Apricots
The most popular white wines are as follows:
- Chenin Blanc
- Clairette Blanche
- Gruner Veltliner
- Pinot Grigio (Pinot Gris, Grauburgunder)
- Pinot Blanc
- Sauvignon Blanc