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White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. [1] It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years.
- Sauvignon blanc
Sauvignon blanc is a green-skinned grape variety that...
- History
Indeed, the most popular modern Greek wine, a strongly...
- Classification
These include classifications such as red or white wine,...
- Sauvignon blanc
Types of wine. Wine types: Red wine, made from blue grapes with skins. White wine, made from green grapes or destemmed blue grapes. Rosé wine, made from blue grapes, where the skins are sorted from early in the fermentation process or rosé wine can also be made from rosé wine grape varieties.
- 5–16%
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- Alcoholic beverage
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White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years.
There are two main types of wine, red wine and white wine. Red wine is made using the skins of the grapes. The skins give the wine a dark color, and chemicals called tannins that taste slightly bitter. Red wine can be sweet or dry. "Dry" means low in sugar. White wine is made without the grape skins at all, so it is usually less bitter and more ...
Indeed, the most popular modern Greek wine, a strongly aromatic white called retsina, is thought to be a carryover from the ancient practice of lining the wine jugs with tree resin, imparting a distinct flavor to the drink. The "Feast of the Wine" (Me-tu-wo Ne-wo) was a festival in Mycenaean Greece celebrating the "Month of the New Wine".
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The Sauvignon blanc grape traces its origins to the Val de Loire region in France according to Jancis Robinson in her book "Wine Grapes". The earliest recording was in 1534 by Francois Rabelais in his book, Gargantua. As noted above, it is not clear that the vine originated in western France. Ongoing research suggests it may have descended from Sav...
The Sauvignon blanc vine often buds late but ripens early, which allows it to perform well in sunny climates when not exposed to overwhelming heat. In warm regions such as South Africa, Australia and California, the grape flourishes in cooler climate appellations such as the Alexander Valley area. In areas where the vine is subjected to high heat, ...
Australia
In Australia, particularly the Margaret River region, the grape is often blended with Sémillon. Varietal styles, made from only the Sauvignon blanc grape, from Adelaide Hills and Padthawayhave a style distinctive from their New Zealand neighbors that tend to be more ripe in flavor with white peach and lime notes and slightly higher acidity.
Chile and Brazil
In the early 1990s, ampelographers began to distinguish Sauvignon blanc from Sauvignonasse plantings in Chile. The character of non-blended Chilean Sauvignon blanc are noticeably less acidic than the wines of New Zealand and more similar to the French style that is typical of Chilean wines. The region of Valparaíso is the most notable area for Sauvignon blanc in Chile due to its cooler climate which allows the grapes to be picked up to six weeks later than in other parts of Chile. In Brazil,...
France
In France, Sauvignon blanc is grown in the maritime climate of Bordeaux (especially in Entre-Deux-Mers, Graves and Pessac-Léognan as a dry wine, and in Sauternes as a sweet wine) as well as the continental climate of the Loire Valley (as Pouilly Fumé, Sancerre, and Sauvignon de Touraine). The climates of these areas are particularly favorable in slowing the ripening on the vine, allowing the grape more time to develop a balance between its acidity and sugar levels. This balance is important i...
Winemakers in New Zealand and Chile harvest the grapes at various intervals for the different blending characteristics that the grape can impart depending on its ripeness levels. At its most unripe stage, the grape is high in malic acid. As it progresses further towards ripeness the grape develops red & green pepper flavors and eventually achieves ...
LAROUSSE Encyclopedia of WINE, Hamlyn, 2001. ISBN 0-600-60475-6.Taber, G. Judgment of Paris. New York: Scribner's, 2005.Wine News "The four faces of California Sauvignon Blanc" Archived 16 July 2001 at the Wayback Machine- Blanc
- France
- South Africa, Chile, New Zealand, California, Iran, Loire Valley, Bordeaux, Ukraine
- Vitis vinifera
These include classifications such as red or white wine, sparkling, semi-sparkling or still, fortified and dessert wines. The colour of wine is not determined by the juice of the grape, which is almost always clear, but rather by the presence or absence of the grape skin during fermentation.
