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White Wine

The main difference between white wine and red wine is their color. The deep red color of a red wine is there because the skins of the grapes are not removed before fermentation as they are with a white variety. Red and white grapes all have fairly clear juices without the skin, but it is the removal of the skins that give a white wine its clear clean color.

The taste of a white wine is much different from a red because of this reason. The skin and stems release tannins that flavor the wine and make it red. Aging a red in oak casks also increase the amount of flavorful tannins, something that is rarely done with a white. This gives the wine a crisp, fruity taste that is often easier to enjoy for beginners than a red wine.

White wine should be served chilled for the best taste. That promotes the freshness and crispness of the beverage by giving it a cool taste on the palate. There are four basic steps to evaluating a wine, look, smell, taste and finish. A lot can be discerned just from looking at the wine, what it was aged in and how alcoholic or sweet it will be. Smell, taste and finish are complex and will be further discussed below.

 

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