White Wine

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White wine is a type of wine that is produced using non-coloured grapes or using red-skinned grapes' juice, not allowing it to extract pigment from the skin. White wine has a distinct color that is slightly yellow.

White wine's color is derived from an assortment of grape varieties. 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).

White wines are often consumed with lighter meals, or as an apéritif. 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 wines to pair with what foods.


[edit] Nutrition Facts

Nutrition Unit Value for 100.0g
Water g 86.86
Energy kcal 82
Protein g 0.07
Total Lipid (Fat) g 0.00
Carbohydrates g 2.60
Sugars g 0.96

Source: [1]

[edit] Consumption Breakdown

White Wine (%)
Male 32.4
Female 41.1
18-24 years 48
25-28 years 39
29-34 years 35.7
35-40 years 27.5
41-45 years 38.7
46-54 years 35.9
55-65 years 38.6
65+ 47.4

Source: [2]

[edit] Serving

[edit] Pairing White Wine with Food

Traditionally, wine should be matched to the strongest flavour on the plate. Since white wine is often a lighter taste, it generally goes better with lighter meals. If the white wine is dry and has strong acidity, it can be paired with fatty or greasy dishes because the acidity in the wine will cut the greasy taste of the food. White wine is also good with spicy dishes. White fruit wines can go well with cream, sauce, or buttery dishes. White wine should not be paired with rare red meats.


[edit] Proper Wine Glass

White wine's beg a different glass style altogether from red wines. Dependent on the type of white wine, white wine can be served in different shaped glasses however,are most commonly presented in narrower glasses, as the sharper taper at the top of the glass allows for better aroma concentration of more delicate white wines. The shape of the wine glass is critical in order to control the exposure the wine has to the air, as the act of oxidization can alter the flavour pallet of the wine, as well as retaining its colder temperature for a longer period of time. [2]

[edit] Temperature Control

White wine's are generally served between 7 to 10 degrees [45-59 °F], in order to not damage the aroma and character of the wine. [3]

[edit] Fermentation Temperature

The temperature at which wine ferments is a pertinent winemaking decision. When yeast metabolizes, it generates heat and when it is not properly monitored, flavours can become spoiled. This process can be measured and controlled through temperature controlled tanks, vats, or rooms. For primer wine production, temperatures typically range around 50°F and 95°F. Temperatures below or above the norm has potential to produce foul wine. White wines most commonly use cooler fermentations (between 50°F and 60°F) where yeast metabolizes sugar slowly[4].

[edit] Varieties

White wines fall into four different taste categories: fresh, unoaked whites, earthy whites, aromatic whites, and rich, oaky whites. [5] Different kinds of white wine are identified based on the type of grape which is used in the process of making the wine. Common varietials of white wines include riesling, semillon, sauvignon blanc, pinot gris and moselle. Champagne, a sparkling white wine, originating from France, is arguably the best known. Each type of white wine is known for its distinct properties and character.

[edit] Proper Storage

There are ideal conditions under which white wines should be stored. White wine should be stored in a temperature around 13°C (55°F). [6] The ideal wine cellar should have a humidity level of 70% to 75% (at least 50% is essential). The room should be odour free, dark, and vibration free. [7]

Wine is a natural, perishable food product; when exposed to heat, light, vibrations or fluctuations in heat or humidity, all types of wine can spoil. When properly stores, their quality is maintained and sometimes can improve aroma, flavor, and complexity as they age. [8]

[edit] Common Mouth Sensations

White wines usually seem bitter, sour, sweet, or salty. Astringency is quite a common trait of white wine. Mouth feel of white wine is quite different from red wine because white wine is not usually as heavy bodied. White wine will not have woody tastes to it because it is not fermented in wooden barrels like red wine is. White wines fresh taste can often be associated with the stainless steel vat that it fermented in. Mouth sensations while drinking white wine can change depending what food an individual is eating.


[edit] Health Benefits

It has consistently been reported that red wine has more health benefits than white wine. Yet, as of late, new studies have proven that this is not necessarily the case. According to the Journal of Agricultural and Food Chemistry, a group of American and Italian researchers compared the effect of feeding laboratory rats water or equal amounts of grape pulp extract, or grape skin extract (red and white wine) for 30 days. The results showed both extracts were equally effective in protecting the rats from induced heart attacks. Rats fed either grape skin or grape pulp extract had significantly smaller heart attacks compared with those fed water. In addition, tests showed both extracts appeared to have the same level of antioxidant activity.[10]

[edit] References


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