How is white wine made?

The fundamental difference between white and red winemaking is skin contact — or rather, the absence of it. For white wine, grapes are pressed as soon as they arrive at the winery, and the juice is separated from the skins before fermentation begins. Since skins contain tannins and colour pigments, removing them produces a clear, tannin-free wine.

This is why white wine can actually be made from red-skinned grapes with clear juice — Pinot Noir in Champagne (Blanc de Noirs) being the most famous example. The colour lives in the skins, not the juice.

After pressing, the must is settled (débourbage) for 12–24 hours to remove solids. Alcoholic fermentation then takes place at cool temperatures (12–18°C) to preserve fruity and floral aromas. The vessel matters: stainless steel tanks keep whites crisp and aromatic (think Sauvignon Blanc, Riesling), while oak barrels add complexity and ageing potential (think Burgundy Chardonnay).

Malolactic fermentation is a key stylistic choice. When allowed (common for Chardonnay), it softens the wine and adds buttery notes. When blocked (typical for Sauvignon Blanc, Riesling), the wine retains bright, zingy acidity.

Lees ageing is another technique used for premium whites. The dead yeast cells left after fermentation are stirred back into the wine (bâtonnage), enriching texture and adding biscuit and hazelnut flavours. Muscadet sur lie and top Burgundy Chardonnays are classic examples of this approach.