White
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White wine is produced using various techniques in which white grapes are processed to extract only the juice, thereby removing the skins. It can also be made from red grapes (e.g., Pinot Noir) by immediately separating the skins from the juice, unlike in red wine production, where the skins are also macerated to extract color and flavor compounds. It has a yellow appearance in various shades (ranging from greenish to amber, through straw yellow to golden); it is generally characterized by floral and fruity aromas and should be served at a temperature between 8 °C and 14 °C. On the palate, sensations of freshness and acidity predominate, although unpleasant bitter notes may emerge as the serving temperature rises. It pairs best with dishes featuring fish, mollusks, crustaceans, vegetables, and white meat, as well as with quick-to-prepare dishes and lighter sauces in general.
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