Weißweine

Weißweine are wines produced primarily from white grape varieties, or from black grapes with the juice extracted before skin contact. They range from pale straw to golden hues and typically have higher acidity than red wines. Common aromas include citrus, green apple, pear, and stone fruits, with mineral or floral notes that can deepen with age.

Production methods vary. Most Weißweine are fermented in stainless steel or concrete to preserve fresh fruit character, while some are aged in oak for texture and spice. Malolactic fermentation is used for some styles to soften acidity. The wines may be dry, off-dry, or sweet; many white wines are intended to be enjoyed young, while others age well.

Grape varieties commonly used for Weißweine include Riesling, Chardonnay, Sauvignon blanc, Pinot Gris (Pinot Grigio), Gewürztraminer, and Moscato. Riesling and Gewürztraminer are prominent in Germany and Alsace; Chardonnay is widely grown around the world; Sauvignon blanc is associated with Loire Valley and New World regions. Notable regions include Germany, Austria, France (Alsace, Loire), Italy (Friuli, Veneto), and the New World (United States, Australia, New Zealand, Chile, South Africa).

Pairing and aging notes: Weißweine suit seafood, white meats, salads, and soft cheeses. They can be enjoyed young to preserve freshness or kept for several years to gain complexity, especially Riesling and high-acid varieties. Label terms indicate dryness or sweetness, and some regions specify the grape variety or appellation.