White Wine
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| =='''Varieties'''== | =='''Varieties'''== | ||
| - | 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 wine|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. | + | White wines fall into four different taste categories: ''fresh, unoaked whites'', ''earthy whites'', ''aromatic whites'', and ''rich, oaky whites''. <ref>/Mary Ewing-Mulligan, & McCarthy, E. (2006). Wines for Dummies. Wiley Publishing, New Jersey. </ref> 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 wine|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. |
| - | ==Common Mouth Sensations== | + | |
| + | =='''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). <ref>/Ann Bulleid (2003). Serving Food and Drink: Table & Function. 2nd ed. Nelson Thornes, Cheltenham. </ref> 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. <ref>/Robert M. Parker (2008). Parker's Wine Buyer's Guide. Simon & Schuster, New York. </ref> | ||
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| + | =='''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. | 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. | ||
Revision as of 01:28, 21 November 2012
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 can be 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.
Contents |
Serving
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.
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. [2]
Varieties
White wines fall into four different taste categories: fresh, unoaked whites, earthy whites, aromatic whites, and rich, oaky whites. [3] 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.
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). [4] 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. [5]
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.
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