White Wine

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White Wine

An alcoholic beverage made from grapes, fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide. Different varieties of grapes and strains of yeasts produce different styles of wine.

History

Wine has been produced for thousands of years. The earliest known traces of wine are from China (c. 7000 BC), Georgia (c. 6000 BC), and Iran (c. 5000 BC). The earliest known winery is the 6,100-year-old Areni-1 winery Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace and Rome. Throughout history, wine has been consumed for its intoxicating effects.

White wine can be straw-yellow, yellow-green, or yellow-gold. Fermentation of the non-colored grape pulp produces white wine. The grapes from which white wine is produced are typically green or yellow. Some varieties are well-known, such as the Chardonnay, Sauvignon, and Riesling. Other white wines are blended from multiple varieties; Tokay, Sherry, and Sauternes are examples of these. Dark-skinned grapes may be used to produce white wine if the wine-maker is careful not to let the skin stain the wort during the separation of the pulp-juice. Pinot noir, for example, is commonly used to produce champagne.