White wine is generally made from white grapes, although white grapes can be anything from pale green to gold or pink. Surprisingly, white wine can also be made from red grapes, with sparkling white produced from a variety of grapes (Chardonnay, Pinot Noir, and Pinot Meunier), two of which are red.
The difference between red and white wine is the fermentation time on the skins. Red wine’s colour comes from anthocyanin pigments in the grape’s skin. White wine is fermented without skin contact, producing wines ranging from almost colourless to deep golden or orange.
Tannin also comes from the grape’s skins, seeds, and stems, and white wine is fermented without these. However, tannin only develops in whites through ageing in wooden barrels.
Sweetness is one of the characteristics used to describe wines, ranging from bone dry to very sweet. Most Australian white wines would be on the dry end of the scale. Some wines have only a little sweetness, and these are often referred to as off-dry. Dry wines utilise the complete fermentation of the grape must, whereas sweet wines are produced by interrupting the fermentation before all the grape sugars are converted into alcohol. White wines are often considered refreshing and lighter in style and taste than most red wines. Acidity is another crucial characteristic of wine and contributes to a wine’s tart or sour flavour. Sweetness decreases the sensation of acidity, so a drier wine may appear more acidic.
You will find a wide range of styles, including sparkling, light, medium, and full-bodied, generally categorised as below. The wines become bolder as you read through the list.
Sparkling
Prosecco – Moscato
Light-Bodied
Pinot Gris – Sauvignon Blanc – Vermentino – Grűner Veltliner – Verdelho
Full-Bodied
Marsanne – Semillon – Viognier – Chardonnay
Aromatic
Chenin Blanc – Riesling – Gewurztraminer
