White
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White wine is made by various techniques that process the white grape berry to obtain only the juice and then 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 involves macerating the skins as well to extract the color and contents. It appears yellow in various shades (from greenish to amber, passing through straw and golden); it is generally characterized by floral and fruity aromas and should be consumed at a serving temperature of between 8 °C and 14 °C; on the palate, sensations of freshness and acidity prevail, although as the serving temperature increases, unpleasant sensations of bitterness may occur. Optimal pairings are with fish dishes, shellfish, crustaceans, vegetables and white meats, and in general with quickly cooked dishes and lightly structured sauces.
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