Since the juice of all grapes is clear, white wine can be made from white or red grapes but is made with green-skinned “white” grapes most of the time. Consumers prefer freshness and purity of fruit flavors in white wine, so grape skin contact is rarely desirable in white winemaking.

Most whites are crisp and refreshing, though levels of acidity vary with grape variety and climate. A small percentage of the world’s white wines are aged in oak barrels for a richer style.  Popular grape varieties include Chardonnay, Sauvignon Blanc, Pinot Gris (Grigio) and Riesling. White wines are usually lighter than red wines and are therefore served with lighter courses, such as fish and shellfish.