Josh Jambon: An Introduction to White Wines

Josh Jambon is a skilled businessman who enjoys scotch and wine.

White wine is a wine that doesn’t have any red color. It isn’t really white, but yellow. Sometimes it’s hardly yellow and sometimes it’s a bright full yellow.

 

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There are two ways for a wine to become white.

First, a white wine can be made out of white grapes. Just like wines, white grapes aren’t really white. The name includes all the colors that are not red, from green yellow to pink yellow.

The second way is making white wine from red grapes excluding the skins. The juice that comes from red grapes does not contain any red pigmentation, only the skins of red grapes do. This is why removing the skins allows for making of white wine.

White wines go well together with lighter foods such as chicken, fruits, vegetables and fish. White wines are also widely considered to be aperitif wines.

Aperitif is a French word that comes from a Latin verb “to open.” Today the word is used to describe alcoholic drinks that are served before a meal.

Many people prefer white wines to red wines in the hot weather because white wines are more refreshing.

There are four taste categories of white wines, excluding sparkling whites and really sweet white wines.

The first category consists of fresh, unoaked wines. These wines are not sweet, have no oaky flavor, and are light and crisp. Most Italian and French white wines belong to this category.

Earthy wines are dry, have light oaky character and a fuller body. This taste profile mostly belongs to certain French wines.

Aromatic wines have intense flavors and aromas. They include many German wines such as Riesling or Viognier.

Rich wines have full bodies and are dry. Most Chardonnays and wines from Burgundy belong to this group, notes Josh Jambon.

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