Countries such as Spain, France and Italy mainly produce red or
rosé wines. To white there is not quite respectful attitude. It is often used in cooking for the preparation of various sauces, as well as an ingredient in desserts. But it would be wrong to indiscriminately assume that white varieties are by definition inferior to red ones. There are brands of straw or greenish color, which are very much appreciated in the same France. For example, Alsatian Riesling, Sauvignon Blanc or Chardonnay are always respected by the sommelier. It's hard to say which white
wine is better. Indeed, in addition to breeding vines, the taste of the drink is affected by the soil and climate of the area in which the berries were grown, harvesting technology (early or, conversely, late harvesting), preparation technology and aging.
White wines are light, aromatic, sparse, but compositional. They are used as an aperitif, and as a digestif, and during a meal (with fish, seafood, vegetables). Vines are cultivated to make table wines. Still from their fruits make liquors and champagne. The most famous and popular white wine variety in Europe is Riesling. He is very elegant, besides his vines are viable, and the juice of the berries has a great aging potential.
But this technical grape has one problem - its taste is extremely dependent on the terroir, that is, climatic and soil conditions. Thus, the vines of one crop grown on the banks of the Rhine and on the hills of Moldova, give a completely different crop. Since Riesling is rightfully considered the “king of white wines”, it is most often falsified. Some unscrupulous producers using dyes and flavors can give some sort of white table wine as a noble riesling. This is not surprising, since it is much more difficult to “bring to mind” light berries than red ones.
The most developed production of Riesling in Germany is along the Moselle and Rhine valleys. There, this variety of white wine occupies 20 thousand hectares of land. The cool summers are completely compensated by the stony soils of the southern slopes and the additional reflection of sunlight from the water surface of the rivers. Berries harvested late, with the first frost, give excellent Spatlese wine. In the XVIII century, a new technology for preparing riesling was accidentally invented - from berries touched by a special fungus - botritis. This “noble rot” gives the drink some sweetness (but by no means sugary) and a rich aromatic bouquet.
A good result was presented by a variety of white wine Riesling, grown in the Italian regions of Alto Adige and Umbria. In warmer climates, the vines produce berries with an exquisite scent of citrus fruits, honey and exotic fruits. Riesling from these regions serves as an excellent accompaniment to white meat dishes. With a glass of this drink it is pleasant to complete a meal with dessert cheeses. In Alsace, Riesling is slowly and gradually ripening. There, they mainly make dry drinks from this variety. They are fresh, full-bodied, with hints of white flowers and fruits. Riesling has a nice feature - it “ages” well in a bottle. The wine is still “alive” 100 years after the blockage, and with age, its qualities only become more elegant.
This white grape variety is also grown in Austria - in Kamptal, Weinfviertel, Wagram, Donau and Wachau. At the peak of popularity, the vine crossed the ocean and spread to the New World. After a long experiment, winemakers have achieved significant success in the states of New York and Oregon (USA), in the valleys of Eden, Adelaide Hills and Clare (Australia) and Marlborough (in New Zealand). These drinks are more strict, and, I would say, "Gothic."