The diverse world of white wines

In the realm of wines, white wines hold a distinctive place, defined technically as wines made either from white grapes or from red grapes that have not undergone maceration with the skins. This includes the unique 'blanc de noirs', a type of white wine made from red grapes.

Contrary to the term "white wine," these wines are not actually white. Their color palette ranges from pale yellows to almost orange hues. The variations in color are significantly influenced by the interaction of various compounds such as flavonoids, carotenoids, and non-pigmented tannins. White wines display a full spectrum of yellow shades, from the very pale, through those with greenish reflections, to slightly oxidized, orange-tinged varieties.

Interestingly, some wines made exclusively from white grapes can exhibit colors ranging from amber to mahogany. These are not typically recognized as white wines and include heavily oxidized and fortified wines like Porto, Madeira, Sherry, or Sauternes.

In terms of production, white wines are usually stripped of skins, stems, and seeds to prevent maceration and avoid the extraction of bitter and easily oxidizable polyphenols.

Contrary to common belief, some white wines can be vinified in ways similar to red wines, involving contact with their skins before fermentation (peliculiar maceration) or during and after fermentation (as in the case of orange wines), to achieve greater aromatic and taste complexity.

Like red wines, white wines can be differentiated by various factors: the grape variety (including botrytized grapes, late harvest, sour grapes for vinho verde, etc.), residual sugar levels (dry, semi-sweet, or sweet), peculiarities in production (barrel fermentation, fortified, skin-contact, sparkling, 'sur lie', 'blanc de noirs', etc.), and aging techniques (oxidative barrel aging, inert tank aging, etc.).

White wines can be broadly classified into four major groups:

• Light and Dry: These are young wines that do not undergo barrel aging. They are low in residual sugars and extracts (the substance or body of the wine). These wines are typically served slightly chilled, ideal for consumption on their own, with appetizers, or light meals.
• Full-Bodied and Dry: These wines have a higher concentration of extracts and, despite being 'dry', have the sweet taste of ripe fruit. They often age in the bottle and, in some cases, in barrels.
• Semi-Sweet: These are aromatic wines often bottled without converting all the sugar into alcohol. They pair well with lighter dishes (cold plates, fish, rice, and light pastas).
• Sweet: These wines have a high concentration of sugars and extracts, giving them a complex character.

However, as previously mentioned, white wines exhibit a wide variety of nuances, and significant differences can arise in their production methods.

Another crucial factor in white wine is the climate and soil. The same grape variety can produce distinctly different wines. For example, a Chardonnay from northern Italy will be lively and fresh, reflecting the acidity characteristic of a cold region's fruit. In contrast, a Chardonnay from California will be broader, with sweet and exotic fruit nuances.