How Wine is Made, the White Version

May 11, 9:01 AMWine ExaminerLeslie Cramer

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Wine Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

White wines are made pretty much the same as reds, though with a few variations.  Again, from harvest to bottle, this is a quick and easy rundown of how they are made:

1. Grapes are picked.
2. Like red, the grapes are crushed and stems sometimes removed.
3. The grapes get pressed, the skins removed and with the juice, all are put into a tank.
4. Yeast is added.
5. Fermentation begins.  Malolactic fermentation (secondary fermentation, malic acid in the new wine is affected by specific bacteria and converted into carbon dioxide and lactic acid.  This makes the wine less acidic and softer) may begin or be prevented.
6. Upon completion of fermentation, wine is left to “stew” in the “lees,” the remnants of the yeast cells that settle to the bottom of the tank. 
7. At this point, the wine is racked (turned periodically), and maybe cold stabilized.
8. The wine is put into barrels for aging, filtered, then bottled.

On a different note entirely, I tried a Bonny Doon Syrah last night- fabulous!  Bonny Doon wines are most often outstanding, right down the line, and the Syrah did not disappoint.  They are known for their artistic, avant-garde labels.  The Syrah’s was a playing card, a jack or joker, though which one was beyond me.  The back of the label contains a quote from Shakespeare:  “Ah, sirrah!…, we shall do nothing but eat, and make good cheer.”  This wine is as the label reads “rustic and sophisticated with hints of white pepper, anise, and cassis.”

Salud!