2WineSnobs

White Wines

White wines are more delicate and less powerful in flavor than red wines. Though called white, these wines actually range in color from pale yellow to deep gold depending on the grape and age of the wine. White wines are made in one of two ways:

From white grapes (which are usually pale yellow or green). The majority of white wines are made this way.
From red grapes, by separating the juice from the skin of the grape (the skin is where a red wine gets its color).

Though not as diverse as red wines, white wine comes in many types, depending the grapes used to make the wine. Significant variations also exist among white wines made with the same grapes but in different vineyards. These differences are created by the specific environmental conditions of each vineyard and the decisions that the winemaker makes during the fermentation and aging process.

White Wine Guidelines

Storage - As with red wines, store whites in a cool, dark place away from any windows or heat sources. Store where temperatures are as constant as possible. Do not store white wines in the refrigerator.
Aging - How long to age a wine differs significantly depending on the type of the wine. Typically, more expensive wines will age better than cheaper wines.
Serving Temperature - The ideal serving temperature for most white wines is 50ºF (10ºC). If the wine is much colder or warmer than that temperature, its taste will be dulled. To get a white wine to the right temperature, chill it in the refrigerator about two hours before serving, then remove it about 20 minutes before serving.
Food Accompaniment - Because the flavors in white wines are more delicate than those in red wines, white wines are typically consumed either before a meal or with lighter fare that won’t overwhelm the flavor of the wine, such as pork or fish. The fundamental rule is that the flavors of the wine and the food should complement each other. When serving white and red wine, white is usually served first.