Comprehensive List of White Wines
October 31, 2011
List of White Wines
DO – Denominazione di Origine (designation of origin, seldom used)
DOC – Denominazione di Origine Controllata (controlled designation of origin)
DOCG – Denominazione di Origine Controllata e Garantita (controlled designation of origin guaranteed)
Albarino – Albarino is a variety of white grape in the northwestern region of Spain and northern Portugual. It has a fruity flavor.
Aligoté – Aligoté is a generally pedestrain variety of white grape grown in the very famous wine region of Burgundy, France and some places in Canada. The most expensive Aligoté wines are said to come from the Burgundy village of Bouzeron.
Auslese – Auslese is a German language term for a sweet late harvest wine. The grapes hand picked, usually in late November or early December times.
Beaujolais Blanc – Beaujolais Blanc is a white wine coming from the red wine the Beaujolais region of southeastern France. Such wines are made from the Chardonnay or Aligoté grape varieties. This wine tend to age great.
Bordeaux (White) – While less than a quarter of Bordeaux wine is white, don’t make the mistake of ignoring it. The most important grape varieties in white Bordeaux wines are: Sauvignon Blanc and Semillon.
Burgundy (White) – The dominant grape variety of white burgundy is Chardonnay, which many would argue reaches its peak of perfection in Burgundy.
Cava – Cava is a sparkling white wine made in the Penedès region of Catalonia in northeastern Spain. It is made by the same painstaking process as used in Champagne, but unlike some Champagnes is made only from white grapes. It is usually fruity and pleasantly acidic.
Chablis – Chablis AOC is a lean, sometimes stony white wine made in the Chablis region at north of Burgundy in eastern France. Flavors include gunflint and honey. Chablis is made exclusively from Chardonnay.
Champagne – Champagne is a French sparkling white or rosé wine. By law it is only produced in the Champagne region of northern France. It is made in varying proportions from three grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier. Unlike manyother wines, Champagnes are always blends of dozens of grape batches.
Chardonnay – Chardonnay is a very popular white grape variety, see (see Chardonnay grapes), grown in a lot of countries. This is a food friendly wine.
Chenin Blanc – Chenin Blanc is a popular white grape variety, (see Chenin Blanc grapes). It is grown in a wide range of countries, especially France (in particular the Loire Valley), Argentina, Chile, Australia, New Zealand, and the United States, in particular in California Chenin Blanc is a food-friendly wine
Condrieu – Condrieu is a classic, aromatic white wine made in the northern part of the Rhône valley of southeastern France from the Viognier grapes grown on spectacular hillsides. A top notch Condrieu can be an exceptional wine, tasting of gardenias, honeysuckle, melons, peaches among others.
Côte de Beaune – Côte de Beaune AOC made in the famous Burgundy area France. Red Côte de Beaunes are fine made from the Pinot Noir grape variety. White Côte de Beaunes are made from Chardonnay grapes.
Côtes du Rhône – Côtes du Rhône are fruity red, white, and rosé wines made in the Rhône valley of southeastern France. They vary in flavors and quality, depending on the region, and the producer. Usually Côtes du Rhône Villages is an indication of a higher quality wine.
Edelzwicker – An Edelzwicker is a white wine from the Alsace region of northeastern French. It is a blend of several white varieties such as Riesling and Traminer (Gewürztraminer). While its name literally means noble blend, most Edelzwickers are dry, light, simple wines that best drunk young.
Falanghina – Falanghina is a relatively unknown Italian white grape found in southern and central Italy. See
Fiano di Avellino – Fiano di Avellino is an Italian white wine that was granted the DOC (Denominazione di Origine Controllata) status in 1978, and the DOCG (Denominazione di Origine Controllata Garantita) status in 2003. It is based on the Fiano grape in Avellino, in the wooded hills of central Campania, a region of southern Italy. A maximum of 15% of other local white varieties is permitted.
Frascati – rascati is a light, fruity, unpretentious white wine coming from the hills near Rome in Central Italy.
Frascati Secco – Frascati Secco is a dry Frascati wine.
Gavi – A Gavi DOCG also called Cortese di Gavi DOCGis fine white wine from the southeastern corner of the Piedmont region of northwestern Italy, near Liguria on the Italian Riviera. It may be dry, frizzy, or bubbling. Be careful, it’s quality can be quite variable.
German Riesling Auslese – A Riesling Auslese is a late harvest Riesling wine, made from individually selected grape bunches. This method of harvesting leads to intensely flavored, sweet, and somewhat expensive wines.
Gewurtztraminer – Gewurztraminer is a white wine grape, also known as Gewürztraminer or Traminer. These wines are made in Germany, Alsace (France), Austria, Italy, the United States (mostly California) and elsewhere. It’s a food-friendly wine that’s often enjoyed with spicy dishes.
Graves (White) – Graves is located south of the famous city of Bordeaux in southwestern France. This area produces both red and white wines. White Graves are blends of Semillon and Sauvignon Blanc and may be dry or sweet. The flavors, capacity for aging, and quality vary enormously. This combination leads to a food-friendly wine.
Grillo – Grillo is a widely grown, unpretentious white grape from the island of Sicily in southern Italy. This grape is found in Marsala wine.
Gruener Veltliner – Gruener Veltliner is Austria’s signature white grape variety, rarely grown elsewhere. Traditionally it was not associated with high quality wine, but in recent years this variety has produced some excellent wines. Flavors include pepper, citrus fruits, and other fruits. Perhaps because it is acidic, Gruener Veltliner wines are quite food friendly.
Icewine – Icewine, also called Eiswein, is produced by picking frozen grapes in the dead of winter and discarding the ice. The ensuing result is a concentrated, deliciously fruity and acidic nectar. Major producers include Canada, Austria, Germany, and the United States.
Jurançon – Jurançon is a sweet or dry white wine made in the Pyrénées-Atlantiques region of southwestern France. It is made from minor grape varieties such as Petit Manseng and Gros Manseng and can age for up to twenty years. However, I defy you to keep the bottle that long. I found that a 2003 vintage, no longer on sale was an excellent combination of acidity and sweetness, surpassing far more expensive competitors.
Lambrusco – Lambrusco is a fizzy red, white, or rosé wine from the Emilia-Romagna region of northern Italy. It is the best selling Italian wine in the United States. Don’t store it for a newborn’s wedding or graduation from kindergarden, but enjoy it soon after purchase. Lambrusco is dry or slightly sweet and often tastes of ripe cherries.
Liebfraumilch – Liebfraumilch is a sweet, low-alcohol German white produced for export. Germans rarely drink it. While this wine was once considered low quality, it has improved over the years.
Marsanne Muscadet – Maçonnais is a subregion of the world-famous Burgundy wine producing region in eastern France that produces mostly white wines of varying quality and flavors. What thes wines have in common is the Chardonnay grape variety.
Orvieto – Orvieto is a crisp, usually dry white wine from the Umbria region of central Italy.
Picpoul de Pinet – Picpoul de Pinet AOC is a white wine made from the Picpoul grape in the up and coming Languedoc Roussillon region of southern France near the Mediterranean. This is a wine to drink young
Pinot Blanc – Pinot Blanc is a white grape found in the Alsace region of northeastern France, and also grown in Italy, Germany, Austria, Uruguay, Argentina, Canada, California, and Oregon.
Pinot Gris – Pinot Gris Pinot Gris occurs in the Burgundy region of eastern France and the Alsace region of western France. It is found in Germany, Italy, Central and Southeast Europe, in Australia, and in the United States, particularly California and Oregon where it is the most widely grown white grape.
Pouilly-Fumé Prosecco – Pouilly-Fumé is a white wine tasting of gooseberries, gunflint, and smoke made in the Loire Valley of central France. It comes from the Sauvignon Blanc grape variety.
Quincy – Quincy is a dry, full-bodied white wine made from the Sauvignon Blanc grape variety in the Loire Valley of central France. It may taste of citrus and tropical fruits.
Riesling – Riesling is a famous white wine grape. It’s the signature grape of Germany where it is vinified in a wide variety of styles. Don’t miss out on today’s fine Riesling wines because of bad experiences with cloying, low-quality Rieslings in the past. It’s a food friendly wine; one that’s worth getting to know.
Sancerre – Sancerre is a fruity, acidic white wine made in the Loire Valley of northern France from the Sauvignon Blanc grape variety.
Sauvignon Blanc – A popular white wine grape Sauvignon Blanc is is widely grown in France, especially Bordeaux and the eastern Loire valley, as well as in Argentina, Chile, South Africa, Australia and New Zealand, where it is the signature variety, and in the United States, especially California. This is a food-friendly wine.
Scheurebe – Scheurebe is a white grape; a cross between Riesling and an unknown grape variety. This variety grows mostly in Germany and Austria and is usually made into sweet wines.
Silvaner – The unpretentious Silvaner is grown mostly in Alsace, France and Germany where it once was about 30% of the wine harvest. I’m told that this variety reaches its peak in the village of Limbach, Slovakia and in Franconica, Germany.
Soave – Soave is a light White Wine from the Tre Venezie region of northern Italy. Soave is heavily exported. Be careful, the quality varies measurably, many Soaves are bland, some are fruity.
Sparkling (Brut) – Sparkling (Brut) is a dry sparkling wine. Many different processes are used to generate the bubbles. As a rule of thumb, the smaller the bubbles, the better the wine.
Sparkling Wine – Sparkling Wine is bubbly, and probably doesn’t come from the Champagne region of northern France, and yet it may be quite good.
Tafelwein – Tafelwein is German for table wine, as you may guess a wine at the bottom of the German wine hierarchy.
Tocai – Tocai is a fruity white wine from the Fruili region of northeastern Italy. It may have a mineral taste.
Trockenbeerenauslese – Trockenbeerenauslese is the sweetest German wine. It is made out of individually picked grapes that rotted on the vine. But it’s noble rot, similar to French Sauternes.
Verdicchio – Verdicchio is a fruity, white wine made in the Marches region of west central Italy. While these wines are usually still, some Verdicchios are sparkling. Flavors include citrus fruits and almonds.
Vermentino – Vermentino is a white grape variety that grows in the Liguria and Tuscany regions of central Italy and the southern Italian island of Sardinia. This is an aromatic, appetite-whetting wine that can help you to forget forgettable Italian white wines. The best such wine is said to be Vermentino de Gallura DOCG.
Vernaccia di San Gimignano – Vernaccia di San Gimignano DOCG is a white wine from high-altitude vineyards near the beautiful, medieval central Tuscany town of San Gimignano. As its name indicates, it’s made from the Vernaccia grape. Be careful, despite its prestigious classification many of these wines are bland
Verdelho – verdelho is a white grape variety found in France, Portugal, and Australia
Vinho Verde – Vinho Verde is a dry, light, fizzy Portuguese white wine usually consumed quite young. It may taste of lemon, lime, or other citrus fruits.
Viognier – Viognier is a white grape variety (see Viognier) grown in southern France, California, and Australia.
Viura – Viura is a white grape grown in the famous Rioja region of northeastern Spain and the Languedoc-Roussillon region of southern France. Its an unpretentious grape often used in blends such as Cava, sparkling Spanish wine.
Vouvray – Vouvray is an acidic, sometimes sweet white wine made in the Loire Valley of western France from the Chenin Blancgrape variety. Some Vouvrays are sparkling wines. Unlike most white wines, some of the sweet Vouvrays may age gracefully for decades.
Note: For complete list of Wine & Food pairing please Click Here
For Everything about wine please Click Here
If you like this website, please support my Website
For complete list of Wine & Food pairing
For Everything about wine
For everything about wine, please visit
White Wine – It’s Time You Tried It – Again
October 25, 2011
I remember in my early married life thinking that Cabernet Sauvignon was just “too much”. My young wife and I drank white Zinfandel and I recall our early nice dinners being accompanied by nice white wines. I don’t know how the transition occurred but, over the intervening twenty-five years we have come to drink a lot more red wine. I’m a professional so I’m obligated to keep all wine within my sights and I don’t mind admitting that we still drink a lot of White Wine. At wine tastings I never hesitate to urge Mr. or Ms. “I only drink red wine” to try the white wines I’m offering and often, they find they like them quite a bit. And, I don’t mind admitting that if I had to drink just one kind of wine I’d choose a white!
Historically white wine is just as prominent as red wine. In fact, evidence indicates that the very earliest wines were all pale in color. The grapes that ripen with dark skins and that are responsible for all the red wines, are mutations of green skinned grapes that preceded them. Falarnium, a white wine and the most expensive wine of ancient Rome, was not considered at its best until it had aged for twenty years or more. The French and English courts of the Middle Ages preferred white wine, often sweet or infused with herbs, and Charlemagne’s wife insisted he drink white wine because the red stained his beard. In the 18th and 19th Century the Rieslings of Germany were the equal to any of the great wines of Bordeaux and Burgundy.
Red wine drinkers like big, bold wines with long, dry finish but it is precisely the delicacy of white wine, its fresh, direct and fluent interplay of acidity and sweetness, that makes it so beguiling. All wines are a balance of sweet fruitiness and acidic tang, with characteristics of aroma and flavor added by organic elements within the flesh and the skins of the grapes. Whereas red wine takes on a load of textural, structural and aromatic components from the grape skins, most white wines are fermented with the skins removed. Modern wine making utilizes neutral containers of glass or stainless steel, especially in the production of white wines, so that the fresh flavors and aromas of the grape are not compromised. It is this direct fruitiness with fresh acidity that makes white wine an essential expression of the grape as well as a wonderful and cooperative partner to good food. White wines also have striking aromas and intriguing textures to display, and some are absolutely age-worthy.
CHARDONNAY is a grape that everyone has heard of. It is the grape that makes all the white wines of Burgundy, France and its reputation rests with those great wines, although Chardonnay responds to different climates to produce various results. In cool vineyards, like most of Burgundy, Chardonnay’s ripening is slowed and its acidity counter balances fruit ripeness. In warmer vineyards, as in Napa Valley or places in Australia, the acidity can be somewhat over matched by sweet fruit flavors. Thus, depending upon where it comes from Chardonnay can be crisp and precise or broad and rich. The use of oak, which is common in fermentation or aging for Chardonnay, adds a layer of spice or toasty vanillin flavor. Oak integrates well with a cool climate Chardonnay but sometimes just makes a warm climate Chard’ fatter and heavy in the mouth. Chardonnay is an expressive, flexible wine that is great with a variety of foods as well as being very pleasant on its own.
RIESLING is uniquely capable of simultaneously producing a vast range of wine styles while brilliantly expressing the vineyard of it’s origin. Riesling can age to exquisite complexity. What holds Riesling back is the uncertainty among consumers as to the sweetness or dryness of a particular example. And the words on labels are little help. What’s more, most non-European Rieslings are rather clumsy. A good German Spatlese that is dry is a beautiful wine with myriad intriguing aromas and appetizing flavor nuances. It pairs magnificently with central European cooking, river fish and fowl. But, it’s tough to decipher if it is a dry or a sweet Spatlese. Those words; Spatlese, Auslese, Beerenauslese etc. are German designations for the degree of ripeness the grapes attain on the vine. More sugar means the wine can be sweet or, if vinified dry, contain a higher degree of alcohol. Alternatively, almost all Rieslings from Alsace – that part of France that is right against the German border – are dry as a bone. In fact, if you want to explore the great world of white wine you could just drink …
ALSATIAN WHITE WINES and be completely satisfied. The Rieslings, Gewurztraminers and the Pinots Blanc and Gris from Alsace are generously expressive, dry and aromatic bursting with floral, fruit and nutty earthen flavors. Wonderful with food but also delightful as an aperitif on a sunny back patio. There are Grand Cru Alsatian wines made from the most prominent grape types that reveal great complexity in age.
SAUVIGNON BLANC has a pungent, lively aroma often described as grassy or herbaceous, and forward acidity that responds to different growing conditions to produce wines that perfectly compliment many foods. Sancerre and Pouilly Fume are the two benchmark French versions; the one is razor sharp in aroma and crisp acidity with a mineral flair, the other is somewhat fuller in the mouth with a smokey, flint aroma (fume). Sauvignon Blanc is commonly blended with a grape called Semillon in Bordeaux and the results combine crisp acidity with a honeyed fullness. This partnership of grapes also results in the richly sweet Sauternes wines of Bordeaux. Always with a balance of acidity, so never syrupy or ponderously sweet, Sauterne can age for decades.
GRUNER VELTLINER is the white grape that put Austria on the world wine map. It is nearly always dry and has a spicy quality to add to its crisp acidity. Gruner is a lively, modern wine that complements a lot of the food that fuses diverse cultures, warm spices and challenging herb mixes. It doesn’t have the extract of Riesling, thus it is more uniformly light bodied but with a bolt of racy fruit. Austria is not a big wine producer so there is very little “average” wine made. The style is precise and energetic. It’s easy to think of Germany and Austria as similar but Austrian is really much warmer and the vintages are more predictably fine than in Germany. Plus, the guessing over sweetness is reduced in Austrian wines.
CHENIN BLANC, long used in California to fill jugs and boxes of bulk wine, is often overlooked but has a long proud history, a wide range of stylistic options and a brilliancy and complexity that is capable of improvement with age. The white wines of the Loire Valley were prized by French kings. They combine crisp acidity, expressive aromas of flower, mineral and fruit and mouth filling texture. These are wines that can be savored although they are at their best in the company of food. Loire valley whites marked “moelleux” are Chenin Blancs that are savory and intensely sweet at the same time. Completely unique. They are made from late harvested grapes that are very high in sugar content. The words “demi-sec” mean half sweet while the word “sec” means dry. Vouvrey and Savennieres are two Loire appelation best known for their Chenin Blanc whites. There are exceptions, but domestic Chenin Blanc is still relatively boring. South Africa makes some very good Chenin Blanc.
There are numerous other refreshing, vibrant and lively white wines available in WineWorld. The V’s of Italy – Vernaccia, Verdicchio and Vermentino; Spanish Rueda and Albarino; white Rhone valley wines made from Roussanne, Marsanne and Viognier. Just to name a few .. or several.
Truly, these wines are too good to be ignored or dismissed as “simple”. Diversity is the quality of fine wine that is most exciting and, especially as cuisine continues to bend categories, you’ll need the arsenal of whites to match up with food.
Warren Gregory can be reached at warren@warrenswineworld.com – Have a wine related question or live in or near the Twin Cities in Minnesota? Plan a wine event. Warren is a certified sommelier and writes professionally and leads classes in wine tasting and knowledge. Visit http://www.warrenswineworld.com for more fun information on wine and Warren’s adventures in wine and food.
Article Source: http://EzineArticles.com/?expert=Warren_Gregory
Chilling White Wine
October 17, 2011
If you drink white wine or champagne you know that it should be served chilled. If it isn’t, you could run into flavor problems. White Wines are processed in such a way to help the flavor be brought out in a chilled format. It should also be served under certain temperatures to get a robust flavor. It makes no difference what kind of white wine you like to drink, they all have a taste and flavor profile that is hard to beat when it’s chilled. Some red wines should also be drunk chilled, but certainly not required.
The fallacy we commit on a daily basis is by assuming our refrigerator is good enough. The refrigerator is full of odors and some bacteria that can seep through the wine, especially if it’s been open. This should never be the case, because you can taint the wine before you open the bottle. U-Line wine coolers will help you keep bottles cool, but you can set the temperature in some models. This is a key factor in helping you keep your wine fresher. There are many to choose from so you can figure out which kind will best suit your space.
Wine should be taken seriously and as such you should buy the wine cooler that’s perfect for all your needs. Uline wine coolers are designed in such a way that the flavor won’t be tampered with any way and some are spacious enough to add several bottles.
You can taste an instant difference if you drink wine that’s been chilled in a Uline wine cooler.
For More Info: Uline Wine, Wine Accessories
Article Source: http://EzineArticles.com/?expert=Rayna_Roy
White Wine – Knowing More About Its Classic Varietals
October 11, 2011
White wine comes from the juice and skin of white grape varieties that are actually colored green, gold or yellow. Compared to red wine, whites are lighter and refreshing in taste, making them more popular in spring and summer gatherings, appetizers, and lunches. Although whites are not as bold as reds, it doesn’t mean that they wouldn’t bring excitement to your palate. Here are some of the classic white varietals to help you appreciate more this type of wine.
Chardonnay is the most popular among all white varietals all over the world. It is produced substantially in all of the major winemaking regions on earth – Argentina, Australia, Chile, France (particularly Burgundy, Champagne and Languedoc-Roussillion), Italy (Tre Venezie and Tuscany), New Zealand, South Africa, and in various parts of the USA. People can’t get enough of its creamy and fruity taste, which is a blend of butter, vanilla, custard, lemon, pineapple, green apple, and other fruits. This white wine goes well with poultry, pork and seafood, as well as dishes with heavy cream or butter base. Some chardonnays even pair perfectly with guacamole, salads, grilled shrimp, and curries.
In contrast to the cream and butter flavors of chardonnay, sauvignon blanc has lithe and herbal flavors that has made it stand out as another of the classic white varietals. In a sip of sauvignon blanc, you might associate it with freshly mown grass or even hay with fruit flavors ranging from apples to blackcurrants. The taste of fruits and herbs in this wine makes it an ideal drink with fish, poultry, Mediterranean and Asian salads, and veggie appetizers and dips. Major producers of this wine include Australia, Austria, Chile, France (Bordeaux and Loire Valley), Italy (Tre Venezie), New Zealand, South Africa, and USA (California, Texas and Washington State).
In addition to these two White Wine classics is riesling. Its taste is delicate, transparent and light, but still ravishing. Riesling has a refined structure that blends with flavors of ripe peaches, apples and apricots. Some wine drinkers liken it to fresh water running over stones in a mountain stream. This vibrant and unique taste of riesling make it very versatile that it can be paired with dishes from Asian, Mediterranean and even Mexican cuisines. Principal producers of Riesling are in Australia, Austria, France (Alsace), Germany, New Zealand, South Africa, and some parts of the USA.
Another major white varietal is semillon. It has an interesting blend of flavors and aromas including apples, dates, figs, saffron and even asparagus, but it is used more to enhance wine blends than served as a single varietal. Often married to sauvignon blanc, semillon brings out the vanilla, cream and smoke in the blend. It goes well with fish and seafood, including oysters and other shellfish. Semillon is a chief wine in Australia and in France, particularly in Bordeaux.
There are still other white wine varietals that are popular in many countries, including pinot grigio, verdelho, viognier, and chenin blanc. Whites are definitely more than just the lighter choice over red wines. Knowing the diverse characteristics and dynamic tastes of the various white varietals, you’d discover more of its exciting flavors and aromas.
White wine varietals and blends from Australia’s reputable vintners are available from Winemarket. Visit their site and enjoy their discounted rates on premium whites like Kumeu River Estate Chardonnay 2008, Craggy Range Kidnappers Vineyard Chardonnay 2008, and Peter Lehmann Margaret Semillon 2005.
Article Source: http://EzineArticles.com/?expert=Merdith_Stone
Decanting White Wine
October 4, 2011
If you’re like most, when you think of a crystal wine decanter, you conjure up images of deep red–Merlot, Cabernet Sauvignon, Bordeaux, Burgundy, Syrah, etc. Wines high in tannins with sediment resting on the bottom of the bottle–the perfect candidates for decanting. Rarely is it that one thinks of decanting white wines. Most would argue that it is unnecessary to do so. Actually, not so.
Wine Aeration 101
When wine gets decanted, air surrounds it. This “warms” it a bit, which in turn helps release and enhance the flavor notes, body and finish, while at the same time oxidizing/mellowing the tannins. It also removes the bitter sediment that gathers at the bottom of the bottle during aging. When it comes to reds, the optimum breathing time for reds varies; as a general rule of thumb, more mature wine needs less time to breathe, and the younger wine more. All this being said about red wines, certain white wines definitely benefit from being decanted.
When to Decant
While it is true that most white wines are generally fine to drink straight from the bottle, there are certain whites that definitely benefit from wine aeration and certain conditions under which it is beneficial to decant a white. Oaky Chardonnay (as I always note is my personal fave), Mersault, French Chablis, Riesling, and certain young whites, among others, offer the same increased aroma, flavor notes, body and finish enjoyed by the appropriately aerated reds. On a situational level, when a when a wine is too cold, it’s a good idea to decant. If it’s too cold it wreaks havoc on the aroma, and using a room temperature decanter brings it up to optimal chilliness (still below room temp) quicker than waiting; however, if the wine is to warm, the same rule applies. Wine bottles provide decent insulation, so decanting can bring the temperature down if it’s higher than optimal. When you’ve chosen a younger white wine, it’s good to decant. Young whites tend to be “tight,” or “closed.” When you choose one, decanting opens the aromas up, thus enhancing the experience of your wonderful white. When you encounter an unpleasant odor, or “bottle stink,” it’s good to decant. In young white wines, winemakers often, but not always, use sulphur to kill bacteria… decanting gets rid of the stinkiness. This holds true for bottles with screw caps–they can be tighter than traditional cork, thus preventing ANY of the gases to escape, as does cork.
White Wine Aerators
If you want to aerate your white wine, but you don’t have a decanter or don’t want to lay down the cash for a high-end crystal wine decanter, there are actually nifty little gadgets called aerators, through which you pour wine from the bottle directly into the crystal wine glass. Several manufacturers make aerators specifically for White Wine.
Whatever option is more desirable to you–and if you haven’t already tried it–you should definitely try giving aeration a whirl. Odds are, you’ll notice and marked and delicious difference with/in the aforementioned wines and situations.
Cheers!
Louis Cooper is a 37 year veteran of the retail trade. An avid wine connoisseur, in 2007 he started OnWineTime to offer the wine enthusiast the finest wine glasses, decanters and wine accessories from around the world. Located in Ft Lauderdale, Florida, OnWineTime carries over 300 different wine and beer glasses and over 100 wine and spirit decanters from the top glass producers in the world, including Riedel, Schott Zwiesel, Wateford, Eisch, Spiegelau, Peugeot, Ravenscroft and Nachtmann. The real wine and beer glass superstore.
Article Source: http://EzineArticles.com/?expert=Louis_Cooper
Image Credit: http://www.buzzle.com/