As with many wonderful inventions, it is theorised that wine was initially created by accident. Historians speculate that humans would have invented wine after collecting grapes and storing them in containers, where they would have been squashed and subject to the fundamental fermenting process involved in wine-production. Most researchers date this to approximately 8000 – 10000 BCE, as humans underwent a transition from a nomadic to a sedentary lifestyle involving more storage of fruits and grains.

However, the first documented emergence of white wine took place in present-day Georgia and Iran, in 6000 BCE and 5000 BCE, respectively. Its global debut was thanks to the twin developments of agriculture and pottery, which allowed for domestic grape harvesting and a refined process of fermentation. Ancient Armenia, China, Persia, Rome and Greece each bore witness to wine production. White wine, as a specific type of wine, can be dated back to at least the time of Tutenkhamen during the 14th century BCE, where it was found as residue in clay amphoras in his tomb.

Wine production found its home in Europe during the early first millennium, where it was used as a beverage in Mass during Catholic Church services. Despite upheavals in trade routes caused by the Vikings, white wine saw a definitive resurgence during the Middle Ages, with trade taking off again in Germany, France and Greece. Around the same time, vineyards were being planted across the Americas, in countries such as Mexico, Peru, Bolivia, Chile and Argentina. Sparkling wine production techniques began to be refined in France, which saw a boom from the Champagne region and led to a surge in trade with England.

By the end of the 20th century, white wine had been inextricably linked with bourgeois culture, and countries from Australia to South Africa had begun their own unique trade. 

White wine is produced by fermenting green grape juice without contact with the grape skin.

The first step is for winemakers, otherwise known as vintners, to grow the grapes. The species of grape will have a large impact on how the wine will end up tasting in the bottle, but we will discuss white wine varieties later. After the grapes have been harvested, they are pressed; in other words, the juice is removed from the skins. This juice, known as the wort, is placed into tanks for fermentation. While in the tanks, the wort undergoes a process of settling, where the lees is separated from the rest of the mixture. The lees refers to the dead yeast cells in the wort, which give the liquid an unpleasant quality if left untouched.

Following this, vintners add a yeast which kickstarts the alcoholic fermentation process, whereby sugar and yeast are converted into alcohol, carbon dioxide and heat. The fermentation involves temperature regulation as a key part of the process; without it, the heat produced during fermentation can spoil the mixture and turn it sour.

After fermentation, wines usually undergo a secondary fermentation, called malolactic conversion (MLF). This is the process of converting malic acid, which has a tart, bitter taste, into lactic acid, which is softer and more buttery. Whether or not vintners choose to put the wine through MLF, they will usually rack the mixture at least once – in other words, transfer it from one barrel to another. This helps to remove unwanted sediments and flavours from the liquid, before it is bottled, corked and labelled prior to selling.

There are two main distinctions between white wines and red wines. Firstly, white wines use green grapes, while red wines use red grapes. Secondly, the grape skins are removed during white wine production, while they are included during red wine production.

Wines differ from spirits more broadly in the sense that wines are a fermented drink made from grapes, while spirits are a distilled drink made from a fermented product. This lends spirits a far higher ABV (alcohol by volume) than wine, as the alcohol content can be significantly increased through distillation.

White wines are usually classified by the weight of their body, which is another way of describing their alcohol content. White wines can either be light-bodied, medium-bodied or full-bodied. Sparkling varieties, meanwhile, are more likely to be classified by their dryness and sweetness.

1. Light-bodied white wines

Varieties of light-bodied white wines, which contain 12.5% ABV or less, include Pinot Grigio, Moscato and Sauvignon Blanc.

Pinot Grigio is known for its acidic, dry flavour profile, which often contains notes of lemon, lime, apple, peach and pear. The grape’s vineyards hail from Italy, specifically the northern region of Lombardy, although today, the grape is grown across the world. Pinot Grigio pairs well with light salads and fruit salads. Try a bottle of Santa Margherita Pinot Grigio 2020 for a clean, dry apple flavour, or a bottle of DOP Della Venezie from Zenato for notes of apple, pear and green melon.

Think sweet, think Moscato. Like Pinot Grigio, the home of Moscato is Italy, where it has been produced in the Piedmont region since the 13th century CE. Moscato often brings out hints of lemon, orange, pear and honeysuckle, and it is paired with antipasto platters to bring out its full flavour complexity. Try a wonderful bottle of Moscato D’Asti 2020 from Fontanafredda, noted for its ideal pairing with desserts. Alternatively, to explore a range of flavours, opt for a five-set bundle of Bosio Tropical Moscato, which features passionfruit, grapefruit, mango, cranberry and strawberry.

Sauvignon Blanc is one of the most acidic white wines around, making it an excellent combination with seafood dishes and cooked vegetables. Its crispness is often balanced with gooseberry, honeydew, grapefruit, white peach and passionfruit. A popular white wine, Sauvignon Blanc is grown worldwide, with notable vineyards in France, Chile, Australia, Romania, Bulgaria, New Zealand, South Africa and Canada. South Australia’s Wakefield Estate Sauvignon Blanc is a must-try, as well as Tahuna’s Sauvignon Blanc, a great choice from New Zealand.

2. Medium-bodied white wines

Some of the most common medium-bodied white wines are Pinot Gris, Riesling and Chenin Blanc. Medium-bodied whites contain between 12.5% and 13.5% ABV.

Like its cousin, Pinot Grigio, Pinot Gris is known for its medium-high acidity and pairings with citrus fruits. Unlike Pinot Grigio, however, Pinot Gris is often richer, spicier, and thicker in consistency. With its roots in France, this medium-bodied white wine is known for producing a floral, fruity and silky flavour, and is best served with chicken and salad dishes. Start yourself off with a bottle of Greywacke Pinot Gris from New Zealand, which scored a staggering 90 points on the James Suckling scale. Alternatively, for notes of truffle, pear and peach, try a Schlumberger les Princes Abbes Pinot Gris 2017 from Alsace, France.

Riesling is an off-dry, acidic white wine grown in the cool wine-growing regions of Germany, France, the United States, Australia and New Zealand. Lime, green apple, beeswax and jasmine are often imbued into Riesling bottles, and the wine is commonly paired with spicy curries, stir fries and laksas, where its high acidity blends elegantly with strong spice. Trimbach’s Riesling 2019 connects you to a winemaking tradition dating back to the 17th century, and offers some of the best Alsace varieties that France has to offer. To get a taste of Germany’s standout Riesling brands, give Weingut Robert Weil’s Riesling Trocken 2019 a go.

For another dry, highly acidic white wine, Chenin Blanc is your best bet. Born in France, but grown in South Africa, Australia and the United States, Chenin Blanc is a diverse and versatile beverage typically mixed with flavours of quince, chamomile and honey. Enjoy it alongside an antipasto platter with cheese, cured meats and dried fruit for best results. If you’re looking for a bottle in Singapore, start out with Nederberg’s Private Collection Chenin Blanc 2018, straight out of South Africa. It features a fruity mix of coconut, peaches, orange peel and apricots, giving it a light, sweet aroma to die for. Also from South Africa comes Diverse Flavours’ Delaire Graff Swartland Reserve Chenin Blanc 2019, whose citrusy, tropical tones are a joy for any occasion.

3. Full-bodied white wines

Sémillon, Chardonnay and Viognier are three of the most common full-bodied white wines. To qualify as full-bodied, these white wines must contain over 13.5% ABV.

Sémillon is a dry, medium- to full-bodied white wine with a moderate level of acidity. Sémillon is mostly grown in the Bordeaux region of France, although vineyards exist worldwide, notably in Australia and the United States. Harmonising flavours of lemon, beeswax, yellow peach, chamomile and salt often feature in Sémillon bottles, which are commonly matched with light seafood, such as scallops, crab, calamari and oysters. A South Australian bottle of Elenore Sémillon 2020 by Kalleske features cut hay, lemon curd, passionfruit and nutty flavours, giving it a dry tanginess you’ll love.

Chardonnay is a dry, medium-acidity white wine typically thought of as one of the best-quality white wine varieties to buy. Known for its ease of production, Chardonnay is grown in almost every wine region on earth, as the grape is adaptable and resilient in most climates. Yellow apple, star fruit, pineapple, vanilla and butter symphonise in many Chardonnay products, and the bottle’s rich flavour pairs well with creamy pasta, risottos, and aromatic seafoods, like salmon. Terrazas is a stellar Chardonnay brand out of Argentina, and their Reserva Chardonnay 2019 is a solid option for beginners. Cloudy Bay, out of New Zealand, also offers a strong Chardonnay from the same year, which is well worth your time.

With blends of tangerine, peach, mango, honeysuckle and rose, Viognier is a fresh, fruity and summery white wine with its origins in France’s Rhône Valley. It’s best paired with light meats, such as veal and pork, but can also go well with spicy dishes, such as curries.

During the production of white wine, grape skins are removed – except if you’re trying to make orange wine, in which case, they’re kept on. This gives orange wine a sharpness of taste similar to light red wines, as a result of the tannic qualities found in the skins. Sparkling wines also sit in a category of their own, as their flavour profiles are significantly different to regular white wines. Varieties of sparkling wines include, most notably, Champagne and Prosecco, which are usually measured as either brut (dry) or sec (sweet). Brut Blanc de Blancs Premier Cru by Cattier is a delicious blend of bouquets, such as acacia flower, orange blossom and apricot notes, and serves as a fantastic Champagne starter. Penfolds’ Thienot x Penfolds Champagne Brut Rose NV has achieved international acclaim as a Rose Champagne, and will add a dose of diversity to your Champagne experience. For Prosecco, try Varaschin’s Valdobbiadene DOCG Prosecco Superiore Brut, which brings with it the tangy notes of wild apple. Alternatively, as a match with rice dishes, Sensi’s Prosecco Extra Dry is a smart choice, and brings with it a widely-accessible fresh and fizzy flavour.

For all of your favourite white wines in Singapore, head to iShopChangi today. Buy duty-free products online at some of Singapore’s most competitive prices, and enjoy the benefits of free delivery Singapore-wide when you spend S$59 or more at the checkout. Sign up to Changi Rewards to enjoy even more discounts at iShopChangi, such as 10% off your first purchase after joining — more reasons to explore a good glass of white wine!

And if you need a little nudge into the world of alcohol before making your first purchase, take a peek at our alcohol shopping guide for beginners today!