White wine

1. The production of white wine

When the grapes arrive at the winery, the bunches (white or red) are destemmed, meaning the berries are separated from the stems. Next comes the crushing stage. The berries are gently crushed to release their juice. They are then sent directly to a press.

This marks the start of the settling process, which is a crucial step in defining the wine’s character. The juice from the press is pumped into a settling tank. The must obtained from the press is then transferred to a tank to allow for settling. The particles that cause the juice to become cloudy settle to the bottom of the settling tank, and the clear juice is then collected and transferred to fermentation tanks or barrels.

The fermentation period required for alcoholic fermentation lasts between two weeks and a month and a half for a dry white wine. It is much longer for a sweet wine and can last several months.

Next comes the aging process, except for young wines. Before being bottled, the wine undergoes a series of steps designed to enhance its qualities and preserve its unique character. It may be filtered to give it a brilliant clarity.

Blending is also a crucial stage in a wine’s life; in appellations where multiple grape varieties are permitted, this involves combining different types of grapes to create the final blend. Next comes bottling, which allows wine lovers to continue the aging process in their own wine cellars.

2. Sweet or dessert wines

In addition to a longer fermentation period, sweet and dessert wines are produced using various methods, which may or may not be combined. One example is late harvesting, which involves leaving the grapes on the vine so that their sugar content concentrates under the sun’s influence. Off-vine drying is a technique that involves evaporating the water from the grapes after harvest. In certain terroirs, climatic conditions allow for the development of noble rot on the grapes. This technique is used to produce Sauternes, Monbazillac, and certain Loire Valley wines such as Coteaux du Layon Chaume. Finally, sugar concentration can be achieved through cold pressing. The chilled grapes retain frozen water crystals within them and, under the pressure of the press, release only the sweetest juice. This technique allows for the production of sweet wine in regions where climatic conditions would not otherwise permit it, though the aromas are altered.

3. White wine grape varieties

There are many grape varieties used in the production of white wine. It should be noted that the grapes used can be white or red with white flesh; only the white juice is used to make the wine. Maceration, which gives red wines their color, is a step that does not occur in the production of white wines. Among the most commonly used white grape varieties are: Chardonnay B from Burgundy, and Sauvignon B, whose cultivation has spread considerably in France, the United States, and South Africa. Vineyards in Alsace use a grape variety adapted to harsh climatic conditions: Riesling B. While this list is not exhaustive, other varieties worth mentioning include: Chenin B in the Loire Valley, Viognier in the Rhône Valley, white Grenache, Sémillon B in the Bordeaux region, Maccabeu B in Spain or in Languedoc and Roussillon, and Ugni blanc in Italy... As mentioned, certain grape varieties with pink or red skins are also used for making white wines: Gewürztraminer, Pinot Noir...

4. White Wine Regions

The major white wine-producing regions are partly determined by consumer preferences. For example, in South Africa, Australia, and the United States, white wine consumption outweighs that of red or rosé wines. Wine-growing regions are therefore more often geared toward white wine production. France stands out as an exception, with white wine consumption being very low; however, as an exporter, it nonetheless boasts some of the largest white wine-producing regions. In addition to Champagne, the Loire Valley, Alsace, and the Jura produce white wines of excellent reputation. The Bordeaux and Burgundy regions, however, boast appellations renowned for the quality of their white wines: Sauternes, Barsac, Chablis, Meursault...

5. A Few Legendary White Wines

It is undoubtedly Château Yquem, the Sauternes wine, that ranks among the pantheon of famous wines. This estate of excellence goes so far as to sacrifice harvests to avoid damaging its reputation, sometimes skipping certain vintages, such as 1974 or 1992. It is, however, a sweet wine. Among dry whites, there is no such clear-cut supremacy in terms of fame, but certain names often come to mind when discussing exceptional whites: Château Laville Haut Brion in Pessac-Léognan, the Beaune Premier Cru Clos des Mouches, or the Montrachet Marquis Laguiche from Domaine Joseph Drouhin, Château Grillet in the Rhône Valley, or La Coulée de Serrant in the Loire Valley.

6. White Wine and Food Pairings

Pairing white wines is, once again, primarily a matter of personal taste and following basic rules; the rest comes with experience and personal preference. However, it goes without saying that a sweet, syrupy wine will not pair well with the same dishes as a dry white wine. The former can be enjoyed as an aperitif, with foie gras, lobster, blue cheese, or certain desserts. Dry white wine pairs well with non-fatty fish—whether grilled or marinated—or with white meats. Certain white wines can serve as a go-to option for dishes that are difficult to pair, such as soups, salads, or eggs; in these cases, one should choose dry white wines that are more or less lively or more or less full-bodied to counteract the effect certain foods have on the palate.