White wines do not need to be confusing. We know there are many choices We also know there are many different colors, ranging from pale, almost white to those with a deeper, almost golden hue. How do you know what white wines taste like and how they get their color? Which one should you pick to serve with your meal? There are so many questions.
Here are a few simple facts about white wines.
Did you know that white wines can be made from both white and black skinned grapes? How can that be? This is different from red wines, which are made from black skinned grapes.
White wines are fermented without the skins. Just the juice. That is why the wine is pale or yellow and not red.
There is a different boldness just like there are in red wines. Depending on your tastes and your palate you may prefer a bolder one over a lighter one. Or, depending on the time of year one a lighter, crisper one may be more appealing. You may have distinct preferences when you serve these and what you have to eat with them.
Full bodied white wines are much creamier. Their bold flavor means they are probably aged in oak barrels. Think Chardonnay, viognier, Semillon.
Lighter bodied ones are much crisper. They tend to be more acidic and go from herbaceous to more citrusy. Think pinot grigio, albarino, sauvignon blanc, chenin blanc.
White wine and food pairing is again up to your taste. Usually, these wines go well with poultry, seafood, salty snacks, and spicier dishes.
These are best served colder than red wines. Try to serve them at 49 to 53 degrees. This coolness brings out the acidity and the fresh taste.
For more about different wines, check out https://www.forkscorksandbrews.com/clairette/
Stay tuned for our side-by-side taste tests of our favorite wines.