The ultimate guide to the best white wines in 2023

What is special about white wine?

Harvest time

The harvest time for white grapes typically starts earlier than the harvest time for red ones. Still, there are some exceptions here. To make sparkling wine of red grapes and achieve the desired acidity in the finished wine, winemakers harvest grapes in late July to early August — at a slightly unripe point. For white grapes used to make late harvest and dessert wine, the harvest time is later in the wine growing season, when more sugars have accumulated in the berries.

Grape varieties 

Most people believe that only white grapes produce white wine. But this is only partially true. The wine gets its color from the pigments contained in grape skins. There are a few grape varieties like Malbec, Syrah, Pinot, and Cabernet varieties (the so-called “tenturiers”) in which anthocyanins are present in all parts of the berries. The juice is colorless or transparent in most grape varieties with slight yellow, green, and pink hues. White wine production technology involves mandatory cleansing of the berries from the skin. Therefore, winemakers can use not only white grapes to produce white wine.

The most popular grape varieties in white wine production include Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling, Chenin Blanc, Pinot Blanc, Semillon, Gewurztraminer, and Muscat.

Winemaking techniques 

As mentioned above, grape skins and seeds don’t participate in fermentation in white wine production. Therefore, pressing occurs as quickly as possible. In addition, strict temperature control is essential, and periodic refrigeration takes place as needed. To ensure optimal conditions for the yeast, it is crucial to maintain a temperature of about 68°F.

Unlike in red wine production, winemakers often prefer stainless steel tanks to oak barrels to age white wine (with oaked Chardonnay, Chenin Blanc,  and Sauvignon Blanc being exceptions). Oak aging enables winemakers to soften the taste of wines with high acidity. In addition, it gives white wine a velvety or creamy texture, as well as flavors and aromas of vanilla, baking spices, butter, pineapple, and coconut.

Unoaked wines typically are refreshing and have fruit flavors and aromas. The bouquet may contain notes of green or tropical fruits, depending on the production region.

Alcohol content 

The alcohol content in white wines may range from 6% to 20% ABV.

Dry-fermented white wine can have an alcohol content of 8.5 to 15%, which depends on the grapes’ sugar content. To produce semi-dry varieties, winemakers stop fermentation at a particular stage, leaving a small amount of sugar, which leads to a slight decrease in the alcohol content.

The ripeness of the grapes also determines the concentration of alcohol in the wine — the later the harvest time, the stronger the drink. As a result, young white wines have a lower alcohol content — between 6% and 12% depending on the region.

Acidity

For white wines, high acidity is typical. Tasting a high-acid white wine may feel like biting into a green apple. Due to the acidity, the wine acquires a more balanced taste. In addition, the acidity has an invigorating and refreshing effect, making the drink pleasant to sip on a hot summer day. Finally, acidity ensures the preservation of the drink, due to which various chemical processes slow down, and the aging process goes slower. As a result, the flavor and aroma bouquet becomes richer and more complex.

White grape varieties with high acidity are Sauvignon Blanc, Riesling, and Chenin Blanc. Medium-acid white wine is Pinot Grigio, and low-acid whites are wines from California Chardonnay.

Sugar content 

During the fermentation process, the sugar contained in grapes converts to alcohol. What is left by the end of the fermentation is residual sugar measured in grams per liter (g/L). 

Based on sugar content, white wines can be bone-dry, dry, off-dry, sweet, and very sweet. Here is what the sugar content looks like in these types of wine:

• Bone-dry white wine contains less than 1 g/L of residual sugar
• Dry wine contains 1-10 g/L of residual sugar 
• Off-dry wine has around 10-35 g/L of residual sugar
• Sweet wine has 35-120 g/L of residual sugar
• Very sweet wine contains over 120 g/L of residual sugar

Sauvignon Blanc typically falls in the category of dry wines, while Pinot Gris and Chardonnay are closer to off-dry wines. Riesling is a classic example of sweet white wine.

Storing and serving white wines 

Like any other product, wine has its storage conditions. Following simple wine storage rules will help preserve and enhance the drink’s taste. 

First, keep the wine out of direct sunlight and fluorescent lights. One of the key differences between red and white wines is that white wine is more sensitive to light than red wine.

Second, keep the temperature cool. The optimum temperature for storing white wine is 45-65°F. At a higher temperature, the wine will begin to mature too quickly, not having time to develop its best qualities. At a lower temperature, its maturation will slow down. The temperature must be constant, as its fluctuations or sudden changes can negatively impact the quality and taste characteristics of the wine.

Finally, try to keep the humidity between 65% and 80%. The optimum humidity level will keep the cork from drying out, minimizing evaporation and preventing air from entering the bottle.

When it’s time to open a wine bottle, beware of the optimum serving temperature of 45°F-55°F. Colder temperatures may prevent you from experiencing the whole bouquet of wine. So after opening a bottle, keep it cold in the same bucket.