Everything You Always Wanted to Know about White Wine
The third part of our Wine Knowledge is all about white wine. One of the things we will look at is how white wine can be made from red wine – and why acidity is so important in wine. Ready? Happy reading!
White Wine from Red Wine – What’s That All About?
As we already learned in Part 2 of our Wine Knowledge, the majority of the colorants in grapes are found in the skin – the juice is generally clear in color. This means that white wines can also be produced from blue or red grapes. These wines are known as “Blanc de Noir.” This translates literally as “White from Black.” It is vital that the grapes are pressed quickly and gently, so the grape juice does not come into contact with the color pigments of the damaged grape skin. Wine will only turn red when these colorants are released from the grape skin.
Acidity in White Wine – Is It Necessary?
In a word, yes! Acidity is as vital a part of wine as alcohol. It makes it exciting, fresh, and invigorating. If a wine has too little acidity, it will taste flat and may seem oily. Whether a wine has “too much” acidity, on the other hand, is more a matter of personal preference and the type of acidity.
Along with tartaric acid and citric acid, malic acid is one of the three main organic acids found in wine. However, it has a more aggressive taste, which makes the wine seem sharper. In cooler years with unripe grapes, malic acid content is usually high. High malic acid content due to incomplete ripeness is therefore often the reason for the highly acidic or inharmonious taste of a wine.
The Right White Wine Glass
There are also special glasses for white wine. Some resemble red wine glasses. However, they are typically narrower, smaller, and have less volume, as white wine does not need to be “aerated” like red wine. The following is a good rule of thumb for white wines:
- Young White Wines
These are best drunk from narrow glasses with little volume – for example from a Riesling glass. This helps the fresh fruit notes, which are often still quite delicate, to be initially directed over the center of the tongue, bringing them more to the fore.
- Older White Wines with More Body
These wines call for a glass with a larger belly, enabling them to better unleash their complex nature. A Chardonnay or even a Burgundy glass for red wine is ideal here. Rieslings aged in wood, for example, go particularly well with this bulbous-shaped glass.
White Wine and Food – What Goes Together?
In the second part of our Wine Knowledge, we dispelled the myth that red wine and fish do not go well together – provided you follow one basic rule. But what about the reverse situation with white wine? Does it go with a succulent steak? And if so, what other dishes go well with white wine?
The Right White Wine for Every Meal
- Fish
The perfect pairing! Intense fish dishes go well with a Chardonnay from overseas – while a Chablis is ideal for lighter dishes.
- White Meat
This calls for a strong white wine, like a Chardonnay again.
- Red Meat
A steak with a small amount of sauce, or a light-colored sauce, can be paired with an intense white wine – like a mature Riesling or a full-bodied Pinot Blanc.
- Asian and Indian Dishes
The delicate sweetness of many Rieslings or a Gewürztraminer can be the perfect foil for the typical spiciness associated with Asian dishes. In general, fruity white wines low in woody notes are recommended, as they harmonize well with the abundance of spices.
Whether it’s at lunch with colleagues, over dinner with friends, or just for fun – with our fun facts about wine, you can show off your knowledge in any situation.
Who would have thought it? Portugal is the world’s largest wine-drinking nation, with annual consumption per capita of almost 68 liters.
People tend to pour themselves around 12 percent more wine when using a bulbous-shaped glass. And another 0.2 percent more is added if the glass is held in their hand rather than standing on the table.
The indentation at the bottom of a wine bottle is known as the “culot de bouteille” and serves to stabilize the bottle. It is thought to date back to the time when bottles were still made by hand by glassblowers.