While it is common knowledge that Cabernet Merlot red wine is primarily made with red grapes and white wine is primarily made with white grapes, many casual wine drinkers are unaware that winemakers use different parts of the grape for different wines. White wine is made without the skins and seeds of the grapes, except in particular situations. Some white wines are made with red grapes, such as White Pinot Noir. The skins and seeds of the grapes are removed, allowing winemakers to create a white wine that is richer and bolder than many other wine varietals.
When it comes to the production method, the taste guidelines of white wine typically revolve around the floral, fruity, and citrusy flavours that winemakers strive to eliminate from red wine. As a result, white wine is frequently aged in stainless steel vats to allow winemakers to control oxygen exposure which is an essential part of the white winemaking process.
Special-Selection Wines
Chardonnay
Chardonnay is one of the most popular white wine varietals planted in almost every wine region. As a result, the flavours may vary depending on where it was grown and how long it was aged. Winemakers adore Chardonnay because it gives them a blank canvas to work with. The wine is extremely dynamic, taking on various characteristics depending on the soil, terroir, age, and other factors.
Furthermore, the taste of Chardonnay varies depending on whether it has been oaked or not. The oaked Chardonnay is oak-aged, while the other isn’t. When Chardonnay is aged in oak, it develops flavours of vanilla, caramel, and even butter rather than fruit. On the other hand, unoaked Chardonnay typically has a more “refreshing” taste, and the flavours of apples and lemons shine through. It’s the perfect type for those who prefer more minerally and on the dryer side wines. To enjoy every sip of it, purchase your favourite oaked or unoaked Chardonnay flavour from reputable wine stores that offer a premium selection of Australian white wine online.
Last but not least is the food factor. Crab cakes, clams, halibut, and starchy vegetables like mushrooms and pumpkin go well with oaked Chardonnay. While, raw seafood like oysters, sushi, and sauteed fish go well with unoaked Chardonnay. It’s also delicious with Chicken Piccata or vegetable risotto. The delicate flavours demand an equally delicate palette.
Moscato
Moscato has grown in popularity as an affordable wine with a pleasant flavour, and it’s now frequently sold in large jugs in anonymous blends. The wine has a straightforward and approachable flavour, though it often has a strong aroma known as “Muscat aroma” due to high levels of an aromatic compound called linalool. In terms of flavour, the most common varieties, which are unaged and young, have a strong “grape” flavour and a strong floral aroma.
Moscato is best known for its sweetness, which has made it a popular wine for desserts and sipping on its own for centuries. The Muscat grape, which contains significantly more sugar than most other grapes used in winemaking, is responsible for this sweetness. Nectarine, orange blossom, and peach are the predominant flavour notes. To soften its sweetness and bring out the fruit flavours, Moscato should be served chilled!
Moscato is traditionally served alone or with a light dessert, but its qualities as a sweet and light white wine offer a wide range of food pairings such as chicken, turkey, shrimp, crab, medium to firm sheep and cow’s milk cheeses as well as different spices and vegetables.
Pinot Grigio
The only difference between Pinot Grigio and Pinot Gris, according to popular belief, is that one comes from Italy and the other from France. This isn’t correct! Although both Pinot Gris and Pinot Grigio are made from the same grape, there is a significant difference in the style of wine produced. Pinot Gris is sweeter and comes from the Alsace region of France, whereas Pinot Grigio from Italy is lighter and crisper.
In comparison to other white wines, Pinot Grigio has a refreshing sparkle of acidity. Lime, lemon, pear, white nectarine, and apple are the primary fruit flavours in each bottle. However, each Pinot Grigio has subtle honeyed notes, honeysuckle floral aromas, and a saline minerality. The most popular and widely available Pinot Grigio is Italian Pinot Grigio, which has the driest, strongest acid and a bitter almond note. The next most popular Pinot Grigio is from the United States, with less acidity and more pronounced fruit flavours. The French Pinot Grigio, typically only found as a Pinot Gris, is more fleshy and unctuous, with faint honey notes from botrytis. You will be able to find all three varietals of Pinot Grigio white wine online as long as you purchase it from wine stores that partner with some of the best wineries throughout the world.
Pinot Grigio is best enjoyed with tangy herbs because of its well-known high acidity and lack of tannins and sweetness. Pinot Grigio’s honeyed citrus undertones also go well with white meats, seafood, and fresh vegetables.
Sauvignon Blanc
Semillon and Muscadelle are frequently used in Sauvignon Blanc blends. This wine varietal is almost entirely unoaked, however, oak ageing adds flavours such as vanilla, pie crust, dill, coconut, butter, nutmeg, and cream. Although the wine is made completely dry, some wineries in New Zealand and California add a gramme or two of sugar to give it a more distinct texture.
Sauvignon Blanc is distinguished from other wines by its herbaceous flavours, which are caused by aromatic pyrazines. However, there are two things that Cabernet Franc, Merlot, Malbec, Carménère, Sauvignon Blanc, and Cabernet Sauvignon have in common. They’re part of what’s known as “the Bordeaux varieties,” and each grape contains methoxypyrazine, an aromatic compound found in green bell pepper. This bell pepper compound has traditionally been considered a negative component in large amounts, causing the wine to taste “green.” Still, winemakers have learned to reduce it over time to allow more favoured aromas such as black pepper, green peppercorn, and sage to fill the wine.
Like Pinot Grigio, because of its high level of acidity and sweetness and lack of tannins, Sauvignon Blanc is best enjoyed with tangy herbs.
