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There are many varieties of white wines on the market with flavors ranging from dry to sweet based on their sugar content. These wines are lighter-bodied than their red counterparts, but nonetheless can possess outstanding depth and complexity of flavor. Generally, white wines pair best with lighter foods like seafood and pasta, which don't overwhelm their delicate flavors.
Chardonnays, the most popular white wines in the world, often have hints of fruits, nuts, and other flavor notes, with medium to high acidity. They may or may not also have an oak taste depending on the containers used in fermentation. Rieslings, a popular grape grown most successfully in Germany, France's Alsace region, and New York's Finger Lakes region, often have flowery, fruity flavor notes and aromas. The crisp acidity of Sauvignon Blanc makes it the perfect refreshment on a hot summer day, and the versatile Pinot Grigio grape pairs easily with many different foods. Some other popular whites include Gewürztraminers, Moscatos, Chenin Blancs, and Viogniers.
One misconception of white wines is that they're only made from white or green grapes. While that's usually the case, that's not always the case. A wine develops its color based on how long the winemaker leaves the skins of the grapes (where the pigment is contained) on during the fermentation process. So, there are a few white wines that are actually made with red/purple/black grapes.
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