White wine is made from the juice of green- or yellow-skinned grapes (and occasionally black grapes vinified without skin contact), fermented without the extended skin maceration that gives reds their color and tannin. Styles span crisp and unoaked (Sauvignon Blanc, Chablis) to rich and oaked (Napa Chardonnay) to sweet (Sauternes, Riesling). Whites are generally lighter in tannin and served cooler than reds.
WHY IT MATTERS FOR COLLECTORS
White wine is often underestimated for aging: top white Burgundy, Riesling, Chenin and sweet whites can age for decades. Serving temperature and freshness are key to showing whites at their best.
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