Menu & categories

Browse all our categories:

More from us:

Sprache

Login

White wine

Aromatic wine from light grapes – dry to fruity.

Wiki about white wine Nutri-Score D Vegan No Gluten-free Yes Lactose-free Yes Nut-free Yes
NUTRITION / 100 ml
82 kcal 0.1 g Protein 2.6 g Kohlenhydrate 0 g Fett

Introduction

A bottle of white wine with a glass
I have a secret love for white wine, and every time I open a bottle a little story begins in my kitchen. I still remember a rainy evening when a simple but well‑chilled white wine miraculously transformed an improvised pasta dish. The scent of citrus and freshly cut herbs rose to my nose, and suddenly the rain outside was only an acoustic accompaniment.

White wine is as versatile as the kitchens I know. It can be light and zesty, like a dry Sauvignon Blanc, or smooth and buttery, like an aged Chardonnay. Then there is the lively Riesling, which covers all nuances from dry to sweet. This variety makes white wine a true all‑rounder for eating, cooking and enjoying in company.

A colleague of mine swears by using white wine to deglaze when he prepares clams. He often says the wine lifts flavors without overpowering them. I tried it and found that a splash of dry white wine in a pan with shallots and butter creates a sauce that almost always receives applause. I also like to use white wine in risotto, sauces and marinades.

Here are a few practical tips I've collected over the years:

  • Serving temperature is crucial, and a slightly cooler white wine brings out aromas better.
  • For cooking, a simple dry wine is usually sufficient, as long as it tastes good and has no faults.
  • With fresh seafood, light, acid‑driven wines often pair better than heavy, oak‑influenced ones.
  • Opened bottles usually keep 2–3 days in the refrigerator and retain surprisingly much flavor.
White wine is a friendly companion at the table and in the kitchen for me. It has the ability to elevate simple ingredients and to start conversations. When I'm standing in front of the shelf shopping, I often choose by nose and gut feeling, because good craftsmanship and honest aromas say more than pompous labels. In the end, it's about creating moments you want to repeat, and white wine is almost always one of the simplest and loveliest ingredients.

Availability & types

Availability and types of white wine describe where it comes from, which varieties exist and how you can buy it. I explain it as simply as possible so a 12‑year‑old can understand.

Origin and growing regions
White wine comes from grapes that grow on vines. These vines are cultivated in many parts of the world. Important regions include:

  • Europe: France (e.g. Burgundy for Chardonnay, Loire for Sauvignon Blanc), Germany (e.g. Mosel, Rheingau for Riesling), Italy (e.g. Veneto for Pinot Grigio), Spain and Austria.
  • New Zealand: famous for very fresh Sauvignon Blanc wines.
  • USA (California), Australia, Chile, South Africa: These countries produce a lot of white wine and often very different flavor profiles.
You can imagine it like this: vineyards are like vegetable gardens, only grapes grow there instead of tomatoes. Climate, soil and sun influence how the grapes taste. That's why the same grape often tastes different in different countries.

Available grape varieties
There are many grape varieties, but some of the best‑known white wine varieties are:

  • Riesling: Often fruity and can range from very dry to sweet.
  • Chardonnay: Versatile; sometimes buttery and creamy, sometimes fresh and fruity.
  • Sauvignon Blanc: Usually very fresh, with aromas like green apple or grass.
  • Pinot Grigio / Pinot Gris: Light and uncomplicated, popular with summer meals.
  • Gewürztraminer, Muscat: Intense and often with floral or spicy notes.
  • Grüner Veltliner: Mainly in Austria, often peppery and fresh.
Types and variants
White wine comes in different forms, similar to how lemonade or juice can differ:

  • Dry: Almost no residual sugar – not sweet, often better with savory food.
  • Off‑dry / medium sweet: A bit sweeter, pleasant for many people.
  • Sweet: Very sugary; often served as a dessert wine.
  • Sparkling: White wine with bubbles, like Champagne or sparkling wine.
  • Sweet wines & specialties: These include ice wine (from frozen grapes) or fortified wines (slightly fortified, e.g. Sherry). These are often very aromatic.
  • Organic / natural wine: Made with less chemistry or more natural handling. Sometimes it tastes somewhat different from conventional wine.
Where and how to get white wine?
You can find white wine in supermarkets, at specialist retailers (wine shops), online or in restaurants. It comes in bottles, small cans or cartons (bag‑in‑box). The label often states the grape variety, the country of origin, the vintage and whether it is dry or sweet. A simple tip: if you're unsure, ask the seller or try a cheaper bottle – that's how you learn which styles you like.

Overall, white wine is very versatile: it grows in many places, comes in many flavor profiles and is easy to find. Whether fresh and zesty for a summer evening or sweet and slow as a dessert companion – there is a suitable variant for almost every taste.

Details & nutrition

Property Value
Unit ml
Calories per 100 82
Protein per 100 0.1
Carbohydrates per 100 2.6
Sugar per 100 0.7
Fat per 100 0
Saturated fat per 100 0
Monounsaturated fat 0
Polyunsaturated fat 0
Fiber per 100 0
Vitamin C (mg) per 100 0
Vitamin D (IU) per 100 0
Calcium (mg) per 100 10
Iron (mg) per 100 0.3
Nutri-Score D
CO₂ footprint 0.20 kg CO2e/100 ml
Origin Europe (depending on grape variety and growing region)
Gluten-free Yes
Lactose-free Yes
Nut-free Yes
Vegan No
Note Contains alcohol. Nutritional values vary depending on type (dry/off-dry/sweet) and alcohol content. Vegan status depends on fining/filtration.

Technical & scientific information

White wine is an alcoholic beverage obtained mainly by fermenting the juice of white grapes or destemmed red grape varieties. Chemically, white wine consists primarily of water (about 85–90 wt‑%) and ethanol (typically 8–15 % vol.), and it contains a complex mixture of organic acids, sugars, phenolic compounds, minerals, volatile aroma compounds and small amounts of proteins and polysaccharides.

Key constituents can be summarized as follows:

  • Water: Main component, determines density and hydration of the product.
  • Ethanol: Primary product of fermentation, influences flavor, mouthfeel and caloric content.
  • Sugars (residual sugar): varies widely; dry wines are typically below 4 g/L, off‑dry and sweet wines can have much higher levels.
  • Organic acids: mainly tartaric, malic and citric acids; total acidity typically 4–9 g/L expressed as tartaric acid, pH commonly between 3.0 and 3.8.
  • Phenolic compounds: at lower concentrations than in red wine; include flavonoids, phenolic acids and stilbenes (e.g. resveratrol).
  • Volatile aroma compounds: esters, higher alcohols, aldehydes, terpenes and thiols that shape the bouquet and varietal aroma.
  • Minerals: mainly potassium, calcium, magnesium and traces of iron, phosphorus and sodium.
  • Sulfites (SO2): often added as preservatives; legal limits and declaration requirements apply.
On the production side, white wine is made through several steps: grape harvest and immediate pressing to minimize skin extraction, mechanical or enzymatic clarification of the must (e.g. pectinases), temperature‑controlled alcoholic fermentation usually at low temperatures (approx. 12–18 °C) to preserve volatile aroma compounds, optional use of malolactic fermentation to convert malic acid to softer lactic acid, and stabilization steps such as cold treatment to precipitate potassium bitartrate, filtration and bottling. Additives like yeast nutrients, acidity adjustments (addition or removal) and in some regions chaptalization (sugar addition) are controlled measures for quality management.

Sensorially and technologically, ageing choices affect composition: ageing on lees (sur lie) releases proteins and mannoproteins that enhance mouthfeel and stability; oak ageing yields extractable compounds like vanillin, lactones and phenolics that increase aromatic complexity. Techniques such as microbiological control, sterile filtration and SO2 management are central to prevent oxidation and unwanted microbial activity.

From a nutritional standpoint, white wine provides energy mainly from ethanol (7 kcal/g) and sugars; per 100 ml, depending on alcohol and sugar content, expect roughly 60–100 kcal. Proteins and fiber are negligible while mineral contents are moderate. Health‑wise, moderate consumption has been associated with possible positive effects on certain cardiovascular parameters, while there is established risk for various cancers and other alcohol‑related harms even at low intake levels. People with sulfite sensitivity, pregnant women and those on certain medications should avoid wine or use caution.

In summary, white wine is a chemically and sensorially multifaceted product whose properties depend on grape variety, terroir, oenology and storage conditions. Understanding chemical constituents and technological processes enables targeted quality control and informed evaluation of different styles.

Wiki entry for: white wine
Back to top
Active now: 20 visitors of which 2 logged-in members in the last 5 minutes