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The Basics of White Wine

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Drinking wine is a favorite activity that is shared by many people. The amazing number of wines from all over the world and the experiences all of us share when we drink wine at dinner or at cocktail party are elements which allow us to enjoy wine the way we do. However although a lot of people like to enjoy wine, wine does seem to intimidate some people. There are a wide variety of grape as well as foreign wine regions that it can be confusing to pick a wine. Wine professionals don’t necessarily make it easy for regular folks to enjoy wine. One thing is certain, the appeal of wine is so high that lots of folks are prepared to take training or courses on learning all of the complex information there is to learn about wine.

White wine is a favorite amongst wine enthusiasts. The white wine category is made up of many different type of wines. White wine is classed as wine without red coloration. Pale wines, yellow wines, golden wines, and clear wines are commonly considered white wines. Traditionally, there are two different processes to make white wine. The first is to use white grapes. The white grapes are actually greenish, golden colored, or often even pinkish in color. The second technique of producing white wine is to use the juice of red grapes. Since it’s the skin that colors the juice, juice from red grapes can actually make golden white wines.

Known as aperitif wines, white wines are typically consumed before dinner, as a cocktail, and at parties. Because white wine is chilled, many people love to drink it when the weather is hot since they can be more refreshing than warm red wine.

White wines can be categorized into four basic classes. The first class are the fresh, unoaked whites which can be clean tasting and light without sweetness and no oaky character. The Italian made Pinot Grigio and French Chabalis wine belong to this group. The second class of white wines are the earthy whites, which are unoaked or perhaps lightly oaked, and can be dry, full bodied, with plenty of earthy character. An example of this kind of white is the French made Macon. The third class is the aromatic whites which have an intense fragrance and flavor that come from the unique grape selection. The fourth class of white wines is the rich, oaky whites – full-bodied with pronounced oak character. Most Chardonnays and many of the French wines belong to this full-bodied, dry, oaked class.

Wine can be an amazingly confusing subject. It involves numerous elements for instance botany, geology, biochemistry, chemistry, history and culture. It may be intimidating to learn about wine but there is so much information in books and online. With just a bit of information, you too can be quite a wine specialist.

Jeff Shaw writes about drinks and spirits and can usually be found at Franklin County Moonshine.