Why is it that white wines are never white? Golden, straw or even yellow but never white. It all has to do with the amount of time the crushed grape skins sit with the juice during fermentation. White wine is typically not fermented on skins, so the color of the juice becomes the color of the wine. The grapes aren't white either. Usually, they are some variation of light lime green or golden yellow. It all depends on how much sunlight they've been exposed to. The sunlight also affects the wine flavors!
Wine making dates back to 6000 b.c. Early-on wine was either made with few grape varieties (red and white) and fermented with grape skins or without -Red or white. Ah, the simplicities of a simpler time. Fun fact: White wine was discovered in King Tut's Tomb! If it was good enough for a king it might be worth a try.
For white wines acidity plays a big role. "Crisp" is another way to describe high acidity. This can really affect the taste factor.
There are too many white wine varietals to cover, so I'll apply the KISS model. Let's go with a few of the most popular. Careful to discriminate against wines just because of color! There are some very interesting white wine varietals out now:
Chardonnay (Shar-don-A): Chardonnay basically comes in two forms, Oaked and non-oaked aka naked. Basic descriptors are apple, melon, citrus, various stone fruits, tropical fruits or a combination of these. If oak barrels, staves (long oak planks), chips or dust is used during fermentation and/or aging, the wine will pick up the characteristics of the wood. Winemakers do like their wood and use it often! Oak characteristics smell and taste "toasted", No. 2 pencil, vanilla, butterscotch. Oak also influences the texture and body of the wine on your palate. Non-oaked Chardonnay has become popular because it's more about the vineyard and vintage influencing the wine's characteristics. It's like prom night: Sometimes the girl with the fancy dress has the best time and sometimes the simply dressed girl has the best time. You get to choose your date with Chardonnays. Maybe you ask them both to dance!
Sauvignon Blanc (Saw-vin-yawn Blon-k): People either love Sauv Blanc or hate it. It is very distinct and where it's grown matters. Cool climate Sauv Blanc descriptors are often big and bold: Freshly cut green grass, boxwood aka cat pee (I know, I know-just go with it) grapefruit, lemon or green chilies. New Zealand Sauv Blancs have become wildly popular producing this wine style. Warmer climates produce descriptors such as: Hay, passion fruit, citrus and dry grass. It's all a matter of preference. Either way, Sauv Blanc is crisp (refreshing acidity), multi-layered and interesting. So worth a try. I lean toward the cat pee and jalapenos; it challenges my palate!
Viognier (Vee-on-yay): Fairly new to the scene, this is a very different white wine. It's got appeal for those who want more than the bevy of Chardonnays out there. Descriptors are: Exotic, luscious, musk, spice, apricots, peaches, citrus blossoms and lychees (lychee fruit can be found at any Chinese buffet worth it's salt- try one!)
White Zinfandel: This one is admittedly a ringer but I place it under white wines because it is often misunderstood as a white varietal. Not at all the case. White Zinfandel is the result of fermenting red Zinfandel grapes in a different way - no skins and no barrel aging and it comes out pink! Don't dismiss this one. True, it has more appeal with your grandmother's bridge club but done well it's a great, light-hearted wine. Easy on the senses: Strawberries and watermelon. Great on a warm, spring day.
Remember, newbies, don't be afraid to try something new and find the white wine you like!
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