Still White
Acid and aromatics over tannin.
Defining structure
Little to no skin contact; ABV 10–14%; bone-dry to off-dry; mostly drunk young.
History
White wine has shadowed red since antiquity but rose to global prominence in the 20th century with refrigeration and stainless steel. German Rieslings dominated 19th-century markets; the 1950s saw temperature-controlled fermentation make pristine fruit-forward whites possible. Today the category covers everything from steel-fermented Sauvignon Blanc to barrel-aged Chardonnay.
Classic examples
Peach Country Wine
Peach wine is one of the trickier fruit wines — peaches are pectin-heavy and slow to clear, and the delicate s…
Dandelion Country Wine
Dandelion wine is the classic American country-wine project — Ray Bradbury wrote a novella about it. Pick the …
Rhubarb Country Wine
Rhubarb wine is a midwestern classic with one critical safety rule: rhubarb leaves are toxic and must be disca…
Ginger Country Wine
Ginger wine has a long English country-wine tradition; Stone's Original Green Ginger is the commercial benchma…
6-Gallon Chardonnay Kit
Chardonnay kits take to oak handling well — most premium kits include oak chips for a buttery, vanilla-tinged …
6-Gallon Sauvignon Blanc Kit
Sauvignon Blanc kits need cool fermentation more than any other common kit. Aromatics — gooseberry, grapefruit…
Food pairings
Serving notes
Serve at 45–55°F. No decanting; chill harder for sweeter or simpler wines.