WHITE WINE

White wine is typically produced from grapes with green to golden skins, which are generally picked earlier than red grapes in order to preserve their acidity (a key component for white wines). In most cases, the grapes are crushed and fermented without contact with their skins, as the pigment in the skins is what gives wine its color. This process results in the lighter hues characteristic of white wine. After fermentation, white wines may age for anywhere from a few months to several years.

Based upon the desired style of wine, the aging of the wine can take place in a range of vessels, such as stainless steel tanks, concrete tanks, oak barrels or clay amphorae.

White wine comes in a wide range of styles and shades, from pale straw to deep golden tones. The winemaking process helps to shape its flavors, aromas, body and overall character.

White wine grape varieties are known for their distinct characteristics, each contributing to unique flavors and aromas. Some of the top white grape varieties recognized for crafting exceptional wines include:

• Chardonnay: A dry, medium- to full-bodied wine with flavors that range from zesty lemon and mineral notes to ripe apples and tropical fruits. Oak aging can add notes of vanilla, subtle spice or even nutiness to the core fruit flavors.

• Pinot Grigio: A dry, light- to medium-bodied wine with crisp flavors of pear and citrus. Common aromas include delicate floral notes like jasmine and honeysuckle.

• Sauvignon Blanc: Typically a dry, light- to medium-bodied wine featuring tropical fruit flavors such as passionfruit, grapefruit, lime and gooseberry, with herbal aromas like fresh-cut grass, elderflower and mint.

• Chenin Blanc: Most often used to make a dry, medium- to full-bodied wine with flavors of honey, apricot and stone fruits, complemented by subtle mineral aromas. The grape is also used to make sparkling wines (especially in France's Loire Valley and South Africa) and also sweet wines.

• Riesling: Known for its versatility, Riesling can range from bone-dry to lusciously sweet. It’s generally light- to medium-bodied, with flavors like green apple and peach which are enhanced by vivid aromas of fruit, honey and floral hints.

• Viognier: A medium- to full-bodied wine offering lush notes of peach, apricot and vanilla, with fragrant floral aromas.

• White Blends: These wines vary in terms where they fall on the scale of dry to sweet and also can range from light to full-bodied. The aromas and flavor profiles will be shaped by the grape varieties that are being blended together, but they often showcase a complex mix of tropical, citrus and herbal flavors, with aromas that span from floral to fruity.

Dry white wines are characterized by their lack of sweetness (as all of the sugar has been fermented into alcohol and little to no residual sugar remains). They offer a crisp and invigorating flavors, often featuring citrus fruit, orchard fruit or tropical fruit, complemented by aromas of herbs, minerals and floral notes.

Popular white grape varieties such as Chardonnay, Pinot Grigio, and Sauvignon Blanc are iconic examples of dry white wines.

White wine blends are created by combining two or more grape varieties, often resulting in a broader array of flavors and aromas. Among the most renowned dry white wine blends is Bordeaux Blanc from France’s Bordeaux region, typically made with Sauvignon Blanc, Sémillon and Muscadelle. Champagne, a sparkling wine from France, is another famous blend. While it can be made from single grape varieties, it is often a marriage of white Chardonnay grapes along with the red-skinned Pinot Noir and Pinot Meunier. The resutling wine is typically pale straw to gold in color, as the red grapes do not spend time in contact with their skins (which is where the color pigments are stored).

Sweet white wines have higher residual sugar compared to other whites, as they are typically made from grapes with naturally high sugar content. Winemakers halt fermentation early to preserve this sweetness. These wines usually have lower acidity than dry whites and are rich with indulgent flavors, from honeysuckle to tropical fruit.

Examples of sweet white wines include sweet styles of Riesling like Auslese Berenauslese, Sauternes , Ice Wine or Tokaji Aszú.

Sweet white wines retain more residual sugar than dry or off-dry white wines. This is often achieved by using grapes with naturally high sugar content or halting fermentation early to preserve sweetness. Compared to dry whites, sweet whites usually have lower acidity and are rich with vibrant flavors like honeysuckle and tropical fruits. They can also have a higher viscosity and a creamier texture.

Notable sweet wines are made from the Riesling grape and one of the most famous of category of dessert wines is Sauternes, a sweet wine made in France's Bordeaux region (usually from a blend of Sauvignon Blanc, Sémillon and, in some cases, Muscadelle).

After opening, white wine is best stored in a refrigerator or wine fridge. If properly re-sealed, it can remain fresh for several days. While every bottle will be slightly different, some rough guidelines are:

• Light-bodied whites like Pinot Grigio typically stay good for up to 3 days.

• Medium- to full-bodied whites such as Chardonnay can last 3-5 days.

• Sweet whites like Riesling can stay fresh for 7–10 days.

Proper white wine storage requires attention to key factors:

Humidity: Maintain levels between 60-70% if possible to preserve the wine's quality—especially for wines sealed with a natural cork, as it this will prevent the cork from drying out, which can lead to unwanted oxygen ingress.

Temperature: Store white wine in a consistently cool environment (ideally in the mid 50's°F), avoiding drastic temperature changes.

Light: Exposure to sunlight or artificial light can degrade the wine's flavor, so keep bottles in a dark location.

Vibration: Avoid storing wine near vibrations, like those from kitchen refrigerators, as this can disturb sediments and lead to premature aging.

The ideal places to store white wines include a wine fridge, pantry, basement or underground wine cellar (if you are lucky enough to have one).

White wine is an excellent ingredient for enhancing flavors, as it releases specific compounds in a way that water or broth cannot, adding depth and complexity to your dishes.

Its natural acidity also acts as a tenderizer, breaking down tough proteins and fibers to ensure a melt-in-your-mouth texture, while preventing long-cooked ingredients from drying out.

In cooking, white wine works well as a substitute for—or in combination with—vinegar, citrus, or stock.

For lighter dishes, white wine can elevate and enrich flavors, adding more nuance than vinegar. In richer sauces or preparations, its acidity helps cut through the fat and balance the overall flavor.

In general, still wines (those without bubbles) are preferable to sparkling wines in cooking. Sparkling wines can be tricky to handle in the kitchen—pouring and measuring can be challenging. However, they may work well in specific recipes where their effervescence and acidity enhance the flavors, and they can also be useful in baking, adding lift with their crisp texture and delicate flavors.

For still wines, a Pinot Grigio, known for its neutral flavor profile, is a great option for cooking. An unoaked or lightly oaked Chardonnay is also excellent, with its subtle fruit and citrus notes offering versatility. Another good choice is Sauvignon Blanc, which provides fresh herbal flavors and medium to high acidity.

You might be wondering: What happens to the alcohol in wine when cooking? Some of the alcohol evaporates or burns off during the process, but not all of it. The amount that remains depends on the cooking method, the dish, and even the size of the pot.

White wine typically contains fewer calories than red wine. Although the calorie count in a 750ml bottle can vary, most white wines fall between 550 and 680 calories per bottle. This translates to about 90 to 115 calories per glass.

The primary factor influencing calorie content is the wine's residual sugar. Wines fermented to complete dryness (with little to no residual sugar) usually have fewer calories than sweeter wines that retain some sugar.

Alcohol content also plays a role; wines with a lower ABV% (alcohol by volume) generally have fewer calories.

As a result, light and refreshing wines like Pinot Grigio and Sauvignon Blanc are typically lower in calories compared to fuller-bodied options like warm-climate Chardonnay or Chenin Blanc, with sweet wines such as off-dry or sweet Riesling and Muscat being the most calorie-rich.

The driest white wines are those that undergo full fermentation, leaving no residual sugar in the wine. While this can apply to various grape varieties and styles, some fully dry wines may still give a sense of "sweetness." This perceived sweetness often comes from ripe fruit flavors or sometimes the influence of oak aging.

White wines often considered the driest include Italian Pinot Grigio, Sauvignon Blanc, Muscadet (from the Melon de Bourgogne grape), Chablis (from Chardonnay), Vinho Verde (made from Portuguese grape varieties), Verdicchio, Vermentino, Grüner Veltliner, Cortese and Assyrtiko. While varieties like Riesling can also be bone-dry, it’s not always easy to discern the style just by reading the label.

Wine retailers often offer mixed cases (either a full case of 12 bottles or a half case of 6) featuring white wines of a similar style. This allows you to compare and explore different grape varieties and regions to find your favorites.

Fortunately, our company specializes in this. Our wine experts regularly curate collections to showcase the finest white wines from around the world, tailored to the season and its occasions. Browse our selection of mixed white wine cases today and discover your next go-to wines, whether you prefer crisp, dry whites like Pinot Gris and Sauvignon Blanc, or richer, fuller-bodied styles like Chardonnay and Viognier. We also offer dessert and semi-sweet wines for those who enjoy the sweet life.