25 Facts About White wine

White wine is a wine that is fermented without skin contact.

The White wine was drunk cool in summer and warm in winter, a practice which still continues in the 21st century.

The English, then the Dutch and Scandinavians from their demand for White wine, created a craze for planting between Bordeaux and La Rochelle.

Little dry white wine was produced for export from La Rochelle while Bordeaux exported mainly wines from the hinterland received via the Garonne.

The production of sparkling White wine increased dramatically and spread to the American continent.

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Since 1962 the addition of vitamin C in the White wine has been allowed to a maximum of 15 grams per hectolitre at the time of packaging to stabilize the White wine.

Further, low acidity will cause the future White wine to be unbalanced with excess alcohol and lack of liveliness.

Strong limitation on the amount of polyphenols in the White wine by reducing the time between harvest and pressing is another technique that aims to make a very light White wine, protected from yellowing.

The barrel has a dual role: it flavours the White wine giving it a scent of toast, butter, and vanilla but it helps to mature it by providing a very small regular quantity of oxygen through the wooden walls.

The habit of refreshing white wine makes this wine particularly sensitive to this phenomenon.

The proteins can react with Metatartaric acid added to White wine to prevent tartaric precipitation: the White wine then loses its shine and becomes opalescent like whey.

In one early method, White wine merchants kept their stock in barrels or casks and the client would fill their pitcher or bottle.

The most emblematic is the bottle of sparkling White wine: because of the pressure inside it is a fairly thick glass.

When placed in the mouth white wine has a balance different from red wine from which the tannic structure is removed.

Acidity of dry white wine is reduced by slightly salty or sweet dishes while the wine accentuates the salty side of food and tempers heavy fatty foods.

Sweet White wine goes well with sweet and savoury dishes to mitigate the heavy sugar and stimulate the fruitiness.

The role of white wine is similar to that of lemon juice used under the same conditions: once verjuice fulfilled this function.

The drippings of cooking juices is a role that white wine can be used in; made with a sweet white wine and giving a sour-sweet or sweet-salt sauce.

Since the Middle Ages white wine has inspired many painters to include it in still lifes or for the representation of the everyday life, party life, or life to excess.

White wine's has cinematic posterity with The Extraordinary Adventures of Adele Blanc-Sec.

Serious or tinged with humour white wine is present in all kinds of works, novels, poetry, and philosophy itself.

White wine is used in humour, in a drama with Marcel Pagnol or in a gossip radio show for Pierre Desproges.

Sulphur dioxide additive commonly used in White wine is not harmful in the amounts used but its effects are feared among asthmatics: it can cause the onset of a crisis .

White wine is an acidic beverage with a pH ranging from 2.

In recent studies white wine was indicated to have some cardiovascular benefits.

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