IT'S ALL IN THE DETAILS

To preserve freshness, aromatics and primary fruit flavors, white wines are often fermented at cooler temperatures than reds. Unlike red winemaking, the colorless juice is not typically left in contact with the grape skins during the fermentation process. The winemaker has the choice to encourage or prevent malolactic fermentation, which turns the tart acidity of grape juice into the softer, creamier flavors of wine. Another important decision is whether and how to use oak—the barrels’ age, provenance and time holding the wine all help to determine the final style, in terms of both flavor and texture.

White wines can vary in color from nearly clear lemon-green to medium gold to pale orange or almost light brown, depending on grape variety, winemaking methods and age.