First things first, why is “white” wine, not white at all, but yellow, golden or straw-like in color? It’s color can be derived from an assortment of grape varietals. White wines are made from the grape juice and grape skin of green, gold or yellowish colored grapes or from just the juice (not the skin) of select red grapes (as in some Champagnes).
When to Drink White Wines
White wines are often consumed with lighter meals, think lunch, smaller dinners, appetizers or as an apéritif themselves. They are more refreshing, lighter in both style and taste than the majority of their red wine counterparts, making them ideal for spring and summer occasions. The old guideline of “white wine with white meat” still holds true in many instances, but there are plenty of exceptions and palate preferences that dictate which.
White Wine Glass Choice
White wines beg a different glass style altogether from red wines. They prefer and are best presented in narrower glasses, as the sharper taper at the top of the glass allows for better aroma concentration of more delicate white wines. Optimum white wine serving temperatures are between 45-50 °F.
Key White Wine Varietals
“The Big Eight” when it comes to white wine varietals are: Chardonnay, Sauvignon Blanc (also called Fumé Blanc), Riesling, Gewurztraminer, Pinot Gris/Pinot Grigio, Semillon, Viognier, and Chenin Blanc.