White Table Wine

White has a special meaning when applied both to grapes and wine. Any light-skinned grape is called a white, even though the skin is not white but ranges from pale green to gold or even light pink. Similarily, white wines are not white, but vary in color from almost colorless to deep gold.

White wines differ from their red counterparts by their absence of anthocyanins (the red pigments in grape skins) and pigmented tannins. The timing of the separation of juice from solids (skins, stems and seeds) constitutes the major difference between red and white wine-making: before fermentation for whites and afterwards for reds.

White wines range from quite sweet to very dry with a racy, bracing, acidity. Those that go through a secondary, malolactic fermentation (as do many American Chardonnays) have a buttery character, with a softer mouth feel. If malolactic fermentation is prevented, the white wine will retain its dramatic, snappy acidity.

Some white wines are also barrel-fermented, meaning they have undergone fermentation in small oak barrels as opposed to large casks, cement vats, or stainless steel tanks. Barrel-fermentation imparts a richer flavor and creamier texture, although sometimes at the expense of the wines fruit.

The flavor profiles of white wine seem to vary considerably, often depending on whether they are grown in a warm or cool climate. Although the same can be said for reds, the varying flavors seem more pronounced amongst the whites. For example, whites from a cool climate will exhibit more citrus and stone fruit flavors, while whites from a warm climate will have more tropical fruit flavors.

Generally speaking white wines do not age as well as reds. Most whites are meant to be consumed in the first year or two after their release. Some are built for aging, but they are not in the majority.