Weißwein

Weißwein, or white wine, is wine produced primarily from white grape varieties, or from black-skinned grapes with white juice. The color ranges from pale straw to pale gold, and the wine is typically aged without prolonged skin contact. Most Weißwein is fermented dry, though styles range from dry (trocken or sec) to off-dry or sweet (halbtrocken or doux, depending on the region).

Common white grape varieties include Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio (Pinot Gris), Gewürztraminer, and Müller-Thurgau. Regions known for Weißwein span cool- to moderate-climate areas such as Germany and Austria, France’s Alsace and parts of the Loire, Italy (including Friuli-Venezia Giulia and Veneto), and many New World regions including California, Australia, and New Zealand. White wines can be fermented in stainless steel to preserve fresh fruit and acidity, or aged in oak for additional complexity; some are matured on the lees for body and texture.

Characteristics and aging vary by grape and style. Youthful whites often display citrus, green apple, and floral notes with crisp acidity; aged Rieslings may develop petrol or kerosene aromas. Body ranges from light to full, with alcohol levels typically moderate to high depending on the variety and climate. Weißwein is commonly served chilled and pairs well with seafood, poultry, salads, and soft cheeses. Proper storage in a cool, dark place helps preserve freshness; most Weißwein is best consumed within a few years, though certain varieties can age gracefully longer.