White
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White wine is produced using various techniques that process the white grape berry to obtain only the juice and thus remove the skins. It can also be made from black grapes (e.g. pinot noir) by immediately separating the skins from the juice, as opposed to the red wine-making process, which also involves macerating the skins to extract the colour and contents. It has a yellow colour in various shades (from greenish to amber, passing through straw yellow and golden); it is generally characterised by floral and fruity aromas and should be consumed at a serving temperature of between 8 °C and 14 °C; freshness and acidity prevail on the palate, although unpleasant sensations of bitterness may arise as the serving temperature increases. Optimal pairings are with fish dishes, shellfish, vegetables and white meat, and in general with quickly cooked dishes and lightly structured sauces.
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