Hopefully, you’re enjoying our deep dive into winemaking. The last two articles covered growing grapes and making red wine, and you can still learn more! Making white wine is only slightly different than red wines.
Most white wines are made quickly, in a matter of months, and can be enjoyed while the red wines are aging. Grapes should always be harvested at optimal ripeness to ensure the best flavors and quality. A machine harvester will gently shake the vine causing ripe grapes to fall off. This means the berries are already off the stems before the grapes reach the winery, so the next step is to crush the grapes to release their juices. If the grapes are hand-harvested, the winery needs to get the berries off the stems using a crusher-destemmer machine. As the grapes are shaken from the stem, the process also breaks apart the skin of the grapes to allow the juices to flow out.
For most white wines, the juice is immediately drained from the broken grapes, separating the liquid from the solids. The grapes are pressed to further extract any juices. The grape skins and seeds are discarded. Some wineries use this as compost in the vineyard, while others feed local livestock who love the tasty fruit.
Yeast is added to the grape juice to convert the natural sugars into alcohol and carbon dioxide. Many white wines go through fermentation in stainless steel tanks, but some winemakers may choose oak barrels to impart more flavor and a heavier body to the wine. Fermentation takes anywhere from five days to three weeks, depending on variables such as temperature and the desired wine style.
Once the juice is fermented into wine, a clarification process is used to remove any remaining solids, haze, or impurities. A filtering system made from wood pulp or other plant fibers to trap particles works well but can be costly. Several other filtration methods exist, including Diatomaceous Earth, activated carbon, and even egg whites. Some winemakers skip filtering, believing the process removes flavors along with debris. In short, filtering is based on philosophy, style, and cost.
Like red wine, whites can be aged to add flavor and complexity. Some are made quickly and are bright, fresh, and fruity. These can be bottled and are ready to drink in just six after the grapes are harvested. For a more complex wine, the wine can age in tanks for barrels for another two months to two years. Oak barrels add flavors such as vanilla and baking spices while also adding tannins to change the way the wine feels in the mouth. Much like filtering, aging will vary based on the style of the wine.
Like with red wines, the winemaker may blend different batches to create a more balanced wine or achieve a particular style or flavor. Sometimes, a little white wine will be blended into a red wine to balance things out. This is different from creating a rosé or pink wine. Think of it as using wine instead of additives to help make the best bottle possible. Blending is a valuable tool in crafting unique wines.
Once the wine is appropriately aged and blended, it is time to bottle the finished product. As a general rule, young white wines are brighter and crisper, while aged whites are more complex with a little weight on the palate.
Of course, this is a simplistic look at winemaking, but it’s easy to see there are several stages where choices are made that will affect the bottle you open with your dinner tonight.
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