White: juice, not skins
For most white wine, the grapes are pressed straightaway and only the juice is fermented — with little or no skin contact. That keeps the wine pale, fresh and free of tannin.
- White wine can be made from white or black grapes (the juice is clear).
- Ferments are often kept cool to preserve delicate aromas.
- Many crisp whites skip oak and malolactic to stay zingy.
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Two roads to richness
Want a fuller white? Oak ageing and malolactic conversion add body, spice and creaminess (as in a rich Chardonnay). Skip them for a lean, fresh style.