White Wine
WineEditorial draft
White wine is generally made by pressing grapes before fermentation, without extended skin contact. It stands out for freshness, acidity and aroma.
How to describe it to a guest
It's a fresh white with citrus notes and bright acidity; ideal with seafood.
Origin
It is produced in every wine region, from cool to warm climates.
Production
Grapes are pressed, the juice is settled and fermented, often cool to preserve aroma. Some are aged in barrel or on lees for texture.
Flavor
Citrus, apple, tropical fruit, flowers, herbs; with oak, butter and vanilla.
Styles
- Fresco y sin barrica
- Light and zesty (e.g. Sauvignon Blanc).
- Aromático
- Very perfumed (e.g. Riesling).
- Con cuerpo y barrica
- Creamy and round (e.g. oaked Chardonnay).
- Semiseco
- With some residual sugar.
How to serve it
- GlasswareWine glass
- TemperatureLight 7–10 °C; full-bodied 10–13 °C.
- Don't serve it too cold: excess chill mutes the aromas.
Pairings
- Ceviche and aguachile
- Pescado a la talla
- Enchiladas suizas
Reading the label
- Seco / Dry
- With little or no residual sugar.
- Sur lie
- Aged on its lees, adding texture.
Sources
- The Oxford Companion to Wine
- Wine Folly
Updated October 20, 2026