Complete Guide to White Wine

What Makes White Wine White?

White wine is made by pressing grapes and fermenting the juice without skin contact. This can be made from:

• Green/golden-skinned grapes (most common)
• Red-skinned grapes (juice is clear before skin contact)

Key Factors Shaping White Wine

Climate

• Cool climate: Higher acidity, citrus and green apple
• Warm climate: Lower acidity, tropical and stone fruit

Oak Aging

• Unoaked: Fresh, fruit-forward, mineral
• Oaked: Rich, complex, vanilla and butter notes

Malolactic Fermentation

This secondary fermentation converts sharp malic acid to softer lactic acid, creating creamy, buttery character.

White Wine Styles

Crisp and Light

Sauvignon Blanc, Pinot Grigio, Albarino

• High acidity, refreshing
• Serve very cold
• Perfect aperitif wines

Aromatic

Riesling, Gewurztraminer, Muscat

• Intensely perfumed
• Range from dry to sweet
• Great with spicy food

Rich and Full

Oaked Chardonnay, Viognier, White Burgundy

• Fuller body, lower acidity
• Complex flavors
• Pairs with rich dishes

How to Taste White Wine

1. Look: Pale to golden color indicates age and style
2. Smell: Primary fruit vs. secondary (oak, lees) aromas
3. Taste: Note acidity, body, sweetness level
4. Finish: Clean and crisp or long and complex?

Serving White Wine

• Temperature: 45-55°F (most are served too cold)
• Light whites: Colder (45-50°F)
• Rich whites: Warmer (50-55°F)
• Glassware: Smaller bowl than red wine glasses

Food Pairing

White wine pairs well with:

• Seafood and shellfish
• Chicken and pork
• Creamy sauces
• Goat cheese and soft cheeses
• Vegetable dishes

Explore White Wine with Sommo

Scan white wines with Sommo to understand the style before you pour - crisp or rich, oaked or unoaked.