White Wine 101: A Beginner’s Guide to White Wine
Welcome to white wine 101! Learn the basics of winemaking, food pairing, and the most important styles of white wine here.
Looking at a wine list can be overwhelming, especially if you’re not familiar with the major types of wine. While it’s easy to distinguish between red, rosé, and white, there’s a seemingly endless amount of wines within each category. White wine, in particular, can be challenging because there are many different styles. Some white wines are light and floral, while others are rich, buttery, and oaky. Our version of white wine 101 will familiarize you with wine essentials and the winemaking practices that impact the final style of white wine. It will also introduce you to the white wines you might come across on wine lists.
In This Article
- What Is White Wine?
- How White Wine Is Made
- White vs. Red Wine
- The Main Types of White Wine
- How to Drink White Wine
- White Wine Pairings
White Wine 101
What Is White Wine?
White wine is an alcoholic beverage made from fermented grapes. It’s one of the five main types of wine. Winemakers primarily use Vitis vinifera grapes, not to be confused with grapes you’d find at the grocery store. White wines come in a wide range of styles, from dry to very sweet dessert wines. They also vary in taste and smell, but many have citrus, green fruit, or stone fruit aromas and flavors. White wines have a lower alcohol content (ABV, or alcohol by volume) than red wines. Most white wines are around 12% ABV, but some are as low as 5% and others as high as 14%.
How White Wine Is Made
This beginner’s guide to white wine covers the basics of winemaking. Winemaking is very complex, and there are a host of decisions, big and small, that impact the final style of a wine. This white wine guide aims to give you the foundational knowledge of how white wine is made. I recommend taking the Wine and Spirit Education Trust Level 2 Award in Wine for further study.
To make white wine, workers first harvest the grapes at the appropriate time, which varies depending on the type of grape and the desired style of wine. Next, they sort, destem, and crush the grapes, which releases what’s called free-run juice. Then, they press the grapes to release the rest of the grape juice. The winemaker might let the juice remain in contact with the grape skins briefly to increase the flavors and add some texture.
Next, they clarify the juice to remove any remaining grape skins and seeds. After that, alcoholic fermentation begins. Winemakers can vary the temperature and the vessel (usually stainless steel or oak barrels). During fermentation, naturally occurring yeast on the grape skins or commercial yeast that is added “eats” the sugar in the juice and converts it into alcohol and carbon dioxide. Alcoholic fermentation stops when the yeast has eaten all of the sugar; the alcohol level is too high, which kills the yeast; or if fermentation is deliberately stopped.
The winemaker usually removes the dead yeast cells, now called lees. The winemaker then has several optional processes that impact the final style of the wine. These include keeping the wine on the lees for flavor and texture, malolactic fermentation for buttery notes and a creaminess, oak aging for notes of toast and baking spices, and blending different parcels or varieties. Finally, winemakers clarify and stabilize the wine before bottling and selling it.
White vs. Red Wine
The primary difference between white and red wine is that white wine is made from white grapes, and red wine is made from black grapes. The secondary difference is that white wine does not have long periods of skin contact during production, whereas all red wines have some amount of skin contact. Keeping the juice in contact with the skin deepens the color and adds texture, flavor, and tannins. Some red wines spend weeks on the skins. Therefore, white wines tend to be lighter and more delicate, while red wines are typically more robust. Finally, we serve white and red wines at different temperatures. White wine is more chilled, between 45°F and 55°F, while red wine is served between 55°F and 65°F.
The Main Types of White Wine
Dry white wine is the most popular type of white wine, but there are several other categories. Within dry whites, there are dozens of different kinds. This guide covers the main ones from around the world that you are likely to encounter in a wine list or a wine store. Read on to discover the main types of white wine.
Dry White Wine
Dry white wine can be divided into two categories: aromatic and less-aromatic grape varieties. Aromatic grape varieties have fruity, floral notes, while less-aromatic varieties get most of their flavors and aromas from the winemaking process. The two most common types of dry white wine are Chardonnay and Sauvignon Blanc, but Pinot Grigio and Riesling are also important international grape varieties. Winemakers worldwide craft these wines in a range of styles.
Chardonnay
Despite its reputation as an oaky, buttery wine, Chardonnay comes in various styles. Cool-climate Chardonnay is elegant, with notes of lemon, apple, and pear. It frequently has a flinty minerality. On the other hand, warm-climate Chardonnay has notes of stone fruit and tropical fruit. However, winemaking practices have the most significant impact on the final style of Chardonnay. Winemakers can use lees contact, oak fermentation and aging, and malolactic fermentation to add texture and flavor. The name of the wine is a good indicator of style. For example, a Chablis will be much leaner and fresher than an oaky Burgundy from Macon, to name two kinds of Chardonnay. Learn more about these winemaking practices and the types of Chardonnay in our guide.
Pinot Grigio/Pinot Gris
In Italy, this white wine is called Pinot Grigio; in France, it’s Pinot Gris. (Both mean “gray.”) However, the differences don’t stop with the name; they indicate two very different styles. Pinot Grigio is frequently an inexpensive, simple white wine without much flavor or complexity. There are, however, some premium Pinot Grigios from northern Italy. Pinot Gris, on the other hand, can be dry or off-dry (slightly sweet) and usually has citrus and tropical fruit flavors as well as ginger notes. Producers worldwide will call their wines Pinot Grigio or Pinot Gris based on the final style.
Riesling
Riesling is an aromatic German wine that ranges from bone- dry to very sweet. There are five categories of premium Riesling, called Prädikatswein, that note the levels of sugar and alcohol. Somewhat confusingly, the first three categories of Prädikatswein — Kabinett, Spätelese, and Auslese — include dry to medium-sweet wines. The best way to determine the sugar level is the alcohol content in the wine. Anything over 12% ABV will be dry; anything lower will have some sweetness. The sweetest ones will be around 8% ABV and are classified as Beerenauslese and Trockenbeerenauslese. Winemakers grow Riesling worldwide, including in the U.S., Australia, and New Zealand.
Sauvignon Blanc
Aromatic white wine Sauvignon Blanc is very popular and comes in several styles. France and New Zealand are the most important producers of Sauvignon Blanc. French Sauvignon Blanc is more restrained, with notes of green apple. The main regions are Sancerre and Pouilly-Fumé in the Loire Valley and Bordeaux. New Zealand Sauvignon Blanc is instantly recognizable by its intense grassy and gooseberry aromas. Both are refreshing wines with high levels of acidity. Some producers use oak to add complexity and texture, notably in Bordeaux.
However, there’s so much more to white wine than these four varieties. There are dozens of regional specialties, ranging from light, floral wines to more robust, full-bodied wines with toasty oak notes. Some have gained international acclaim, and you’ll find them on many wine lists, such as Albariño and Grüner Veltliner, but others are worth trying when you encounter them.
Albariño
This Spanish wine is a crisp, dry white wine with high acidity, minerality, and citrus and stone fruit notes. Some more complex, aged Albariños also have aromas of honeysuckle and nuts. It’s a refreshing, easy-drinking wine.
Assyrtiko
Assyrtiko is a fantastic Greek white wine from Santorini. The light-bodied wine has high acidity and lemon, lime, and floral notes. Thanks to the vineyard’s proximity to the Mediterranean Sea, it sometimes has a saline quality. The volcanic soils also impart flint and minerality. Assyrtiko pairs very well with fresh seafood and salads.
Chenin Blanc
The Loire Valley in France is home to the world’s best Chenin Blanc, but it’s not known for a single style. In fact, Chenin Blanc can be dry, sweet, or sparkling. Some dry Chenin Blanc wines are light-bodied and floral, while others are full-bodied with flavors of noble rot, a fungus that winemakers deliberately cultivate to intensify flavors and sugar in certain wines. With such a wide difference in styles, it’s best to ask the sommelier or wine store for recommendations. The leading appellations for Chenin Blanc are Vouvray, Samur, and Anjou, but South Africa also produces some Chenin Blanc.
Gewürztraminer
Many people mistakenly think Gewürztraminer is a sweet wine due to its intense aromas of flowers and tropical fruits, including rose and lychee. However, it’s a dry wine that is just very aromatic. It’s also noted for its full body, which has a somewhat oily texture and heavy mouthfeel. It has low to medium acidity levels and can have high levels of alcohol. Gewürztraminer hails from Alsace, France.
Grüner Veltliner
People love this Austrian white wine for its high acidity combined with citrus, stone fruit, and pepper. Grüner Veltliner is an excellent wine for an aperitif and pairs well with many foods. Most Grüner Veltliner is made in stainless steel tanks, but some premium producers use new oak barriques for complexity and flavor.
Torrontés
This Argentinian white wine has powerful floral and fruit aromas, including rose, lemon, and peach. Despite the sweet scents, it’s a dry wine.
Verdicchio
While Italy is best known for its red wines, it also produces wonderful dry white wines. Verdicchio is a dry, high-acid white wine with fresh notes of green apple and lemon.
Viognier
The Northern Rhône in France produces excellent Viognier wines. One appellation, Condrieu, exclusively produces Viognier. Viognier is an aromatic, full-bodied white wine with notes of blossom and apricot. It has low levels of acidity but high levels of alcohol.
Vinho Verde
Vinho Verde means “green wine” in Portuguese. The name is a nod to its fresh, zesty aromas and green apple, pear, and herb flavors. It has high acidity levels and a slight effervescence, making it very crisp and refreshing.
Sweet White Wine
The best sweet wines in the world are white wines. Producers use various ways to concentrate the juices in the grapes, including stopping fermentation, late harvesting, encouraging noble rot, drying grapes after harvest, and harvesting frozen grapes.
Ice Wine
Cold regions around the world harvest grapes the first night they freeze and press the frozen grapes to produce sweet ice wines. The grape varieties depend on the area. Germany makes ice wine (Eiswein) from Riesling, while Canada uses Riesling or Vidal Blanc.
Muscat/Moscato
There isn’t a single type of Muscat; there are dry wines from Alsace, sweet wines from Italy, and fortified wines from France and Australia.
Sauternes
The most famous and renowned sweet wine in the world is Sauternes. This wine comes from Bordeaux, best known for its Cabernet Sauvignon and Merlot blends. Sauternes is a blend of Sémillon, Sauvignon Blanc, and Muscadelle. Botrytis (noble rot) gives its sweetness. Despite the high levels of sugar, these wines are balanced thanks to high alcohol and high acidity. The most famous producer is Château d’Yquem. It’s a decadent dessert wine.
Tokaj
Hungary’s Tokaj (pronounced “To-kai” and sometimes spelled Tokaji) wine comes in several styles. There are a few dry Tokaj wines, but the majority are sweet. The primary production method includes some noble rot grapes called aszú berries. These wines have very high levels of sugar and have long aging potential.
Sparkling White Wine
Champagne and Traditional-Method Sparkling Wine
Despite their appearance, most Champagnes and other sparkling wines are actually blends of red and white wines, mainly Pinot Noir and Chardonnay. This includes Crémant, Méthode Cap Classique, and American sparkling wines. Only Blanc de Blancs Champagne and single-variety sparkling wines, like Vouvray from Chenin Blanc, are composed solely of white grapes. Learn more about the types of Champagne and the best sparkling wines from around the world.
Cava
Spain’s famous sparkling wine, Cava, is traditionally made from three white grapes: Macabeo, Parellada, and Xarel-lo. However, the consortium recently permitted Chardonnay and Pinot Noir, which some producers add to the blend. This traditional-method sparkling wine has lower acidity than Champagne but is still dry with some toasty, biscuity notes.
Prosecco
Prosecco is made in Italy from a single white grape variety: Glera. Many people think Prosecco is interchangeable with Champagne, but it’s a very different wine. Prosecco is fresh and fruity, typically with some sweetness. It also has medium acidity levels, which some people find more approachable than Champagne.
Sekt
Sekt is a sparkling Riesling made in Germany. It ranges from inexpensive tank-method sparkling wines to small amounts of premium traditional-method vintages. Sekt is very popular in Germany but is challenging to find outside the country. This wine ranges from slightly to very sweet.
How to Drink White Wine
The proper temperature for serving white wine is between 45°F and 55°F. The flavors and aromas will be muted if you serve it colder — e.g., straight out of the refrigerator. In warm weather, it’s best to pour smaller glasses so the wine doesn’t warm up too much in your glass. Keep the bottle in an ice bucket or in the refrigerator. Another tip is to hold the glass by the stem, not the bowl, so your fingers don’t warm the wine.
A smaller white wine glass works for most white wines, but some complex, full-bodied white wines benefit from a larger glass. In addition, there are specialty glasses for sweet and sparkling white wines. You can read more about the best glasses for Champagne and sparkling wines here.
Once you have your glass of wine, it’s time for a wine tasting. First, hold it up to the light and examine the color. Note if it’s pale yellow, lemon, or gold-hued. Then, smell the wine and try to pull out different scents. Finally, take a small sip of the wine and hold it in your mouth. Is it light or full-bodied? What do you taste? Is it different from the aromas? Take note of these answers, then have another sip. If you want to learn more, read our complete guide on how to taste wine.
White Wine Pairings
Classic white wine pairings are fish, shellfish, poultry, Asian food, salad, vegetables, cheese, and spicy dishes. However, white wine is very versatile and can pair well with many types of food. An exception would be a very aromatic white wine with intense floral and fruit notes. These aren’t as versatile but are still excellent with many dishes. Here are some of my favorite pairings:
- Lobster and Chardonnay
- Caviar and Champagne
- Oysters and Chablis
- Roast chicken and Grüner Veltliner
- Grilled whitefish and Assyrtiko
- Thai food and Sauvignon Blanc
- Spicy food and Riesling
- Fried chicken and sparkling wine
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