White Wine Basics

How It’s Made

White wine begins its life in the same way as red wine: grapes are harvested and then brought to the winery where they are sorted and crushed. Unlike red wine, however, the juice of white grapes is almost always pressed away from the skins after a very brief period of maceration, as extended skin contact would impart excessive tannin and bitterness in the finished wine. White wine also ferments at a much cooler temperature than red wine, which helps to preserve its lighter color and aromas. Once fermentation is complete, the finished wine is often clarified or filtered prior to bottling. Lighter styles are often bottled right away to preserve aromatic freshness, while full-bodied whites may see additional aging in oak barrels.

Major Varietals

Chardonnay

• Region: Chardonnay originated in the Burgundy region of Central France, but it’s now grown wherever wine is made, from the United States to Australia. It is also a primary blending grape in Champagne and other sparkling wines.
• Flavor Profile: Chardonnay can be made in a wide range of styles depending on the climate and the use of oak. Unoaked examples from cooler climates like Burgundy show notes of green apple and crushed rock framed by high natural acidity, while oaked examples from warmer areas like California are richly textured with flavors of ripe tropical fruit and butterscotch.
• Food Pairings: Try lighter styles with oysters, steamed or grilled white fish, and roast chicken; oaked styles pair well with fried chicken, lobster, and seared foie gras.

Sauvignon Blanc

• Region: Sauvignon Blanc originates from the Bordeaux region of South West France and is now cultivated throughout the world. Top examples include Sancerre and Pouilly-Fumé in the Loire Valley region of France, Northern Italy, and Marlborough in New Zealand. It is also used in the famous dessert wines of Sauternes.
• Flavor Profile: This varietal has signature aromas of fresh herbs, citrus, and tropical fruit. The wines range from light to medium in body and are usually crisp, dry, and refreshing.
• Food Pairings: Chèvre is considered a classic pairing, but the wines also work with sushi, asparagus, and spicy foods.

Pinot Gris/Grigio

• Region: Known by many names, Pinot Gris (the French word for “gray”) is chiefly associated with Alsace, the German-speaking region of North East France, and also with Northern Italy, where it is known as Pinot Grigio. It is also grown in Germany, Oregon, and New Zealand.
• Flavor Profile: Alsatian Pinot Gris is full in body with pronounced spice notes, while Italian Pinot Grigio is lighter with flavors of stone fruit and bitter almond.
• Food Pairings: Ceviche, pasta with cream sauce, cured meats, and semi-firm cheeses.

Culinary Applications

White wine is a versatile tool in the kitchen, allowing a chef to add dimension to lighter dishes like shellfish, seafood, chicken, pork, and vegetables. As white wine cooks, rising temperatures evaporate the alcohol and draw the aromas and flavors of the wine into the dish. For this reason, it is important to select a wine that complements the other ingredients and is worth drinking on its own - most recipes call for less than a bottle, so you’ll be left with some wine to pair with your meal.