White wine

The white wine is elaborate starting from Raisin S white or blacks (but always with white flesh, grapes with coloured flesh being excluded). Once gathered the grapes, the grapes are pressed and one recovers only the juice. The skin not macerating, the yellow color transparency is preserved. One can however make macerate the skins of the white grapes in order to extract a maximum of flavors from it. This pre-fermentaire maceration is carried out in general cold. The wine making of the white is altogether more technological than that of the red because that asks for important expenditure of negative kilocalories. This is why, one finds the production of traditional white in the rather fresh areas of north: the Alsace, the Burgundy, the Champagne, the Loire Valley, Bordeaux (which could be regarded as a fresh zone under certain aspects), the Germany,… However, it also should be held account owing to the fact that the type of vines used for the production of white wines require as less Sun and of Chaleur as those used for the production of coloured wines. Today, one finds wine white in all the wine-producing areas of France but the principal producing zones remain the traditional zones. The majority of the white wines are dry, i.e. without residual Sugar. But one finds marrowy white wines or Liquoreux in Germany, Alsace, Bordelais, Loire Valley and almost all the French areas of production. Part of the production is used to manufacture Mousseux such as champagne, the Clairette, the Creaming, the Blanquette of Limoux… the characteristics Organoleptique S and physics sought for the manufacture of these wines are not the same ones and the majority preserve a residual sugar amount.

The countries of the New World work out as many white wines than of red wines and one finds many French type of vines in their wines, some are now recognized throughout the world.

Medicinal aspects

The white wine contains very few Tanin S and thus Antioxydant S which returns so the wine red interesting médicalement speaking. Generally, the sweetened wines and the sparkling wines contain more Sulfite S that the others in order to preserve sugar in the state (risk of Fermentation out of bottle). One finds there sometimes other antioxydants as the ascorbic acid which is added to preserve a bright color. This antioxydant is in fact anything else only of the vitamin C. The white wine is an acid drink whose pH can go down almost as low as sodas pH = 2,5 to 3). Moreover, it contains a considerable quantity of alcohol, expressed in degree or pourcent.

Culinary aspect

It is often preferred to accompany the Poisson S and seafood, or is used in Cocktail S like the Kir with aperitif. Certain dry wines white can be appropriate on white meats for the cream (blanquette of veal with Jasnières, Veau Orloff and Meursault,…) The esthètes prefer it with the red to accompany the Fromage like goat's milk cheeses and the Blue ones or Roquefort.

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