White wine

Find the perfect white wine in the Mathier Shop: excellent quality and a wide selection.

What are white wines?

White wines have played an important role in the world of wine for centuries and come in an impressive variety of styles – from delicate, sparkling varieties to powerful, structured wines. Connoisseurs appreciate the wide range of nuances, from floral and delicate to spicy and mineral. The colour palette of a white wine ranges from a delicate light yellow to a rich gold, depending on the grape variety, the vintage and the ageing and maturing techniques used.

The characteristics of white wines are not only reflected in their colour intensity, but also in their multifaceted taste. While some white wines impress with their lively freshness and fruity accents, others present themselves with a creamy structure and subtle woody notes. In addition, white wines can be made from both white and red grapes, with the lack of maceration ensuring the typical colouring.

Definition and history of white wines

The oldest known traces of white wine cultivation can be traced back to early history. Historical finds of grape seeds suggest that the first vines were probably cultivated between the Black Sea coast and Damascus. For a long time, it was assumed that white wine was first pressed in Europe around 1000 BC. However, more recent discoveries in Georgia and present-day Iraq show that white wine was already being produced around 5000 BC.

While red wine was probably already widespread in early cultures, white wine developed later because its production is more complex and specific grape varieties first had to be cultivated. The Romans in particular contributed significantly to the spread of viticulture in Europe, and in the Middle Ages, monasteries played a crucial role in the further development of white wine production. From the 12th century onwards, changes in climatic conditions allowed white wines to be pressed on a larger scale.

Today's classification of white wines is based on grape variety, growing region and vinification method. Whereas in the Middle Ages, wines were classified only by colour (white, red or black) and two quality levels, white wine has now become the most widely drunk type of wine in the world. From regional specialities to internationally renowned grapes, white wine is extremely popular with winemakers and wine lovers alike.

The production of white wine

The vinification of white wine begins with the careful selection of the grapes, which are harvested at the optimum ripeness. The harvest is done either manually or by machine, with hand-picked grapes often preferred for particularly high-quality wines. The harvested berries are gently pressed, separating the clear must from the skins to preserve the desired transparency and colouring of the wine.

The winemaking method has a significant influence on the flavour profile of the white wine. Temperature-controlled fermentation helps to preserve the fruity and floral aromas in the best possible way. Some white wines also undergo malolactic fermentation, in which malic acid is converted into lactic acid – this process gives the wine a softer texture and buttery aromas, as is typical of Chardonnays aged in wooden barrels.

A white wine can be aged and matured either in stainless steel tanks or in oak barrels. While stainless steel tanks are used to age fresh, fruit-forward wines, oak barrels give white wine additional depth and complex vanilla or toasty aromas. Certified organic farming methods and sustainable production are becoming increasingly important as more and more winemakers embrace environmentally friendly practices.

Aromas and flavours of white wine

White wines offer a wide range of flavours, from light and refreshing to intense and complex. The taste is influenced by the grape variety, the maturation and the terroir. A Sauvignon Blanc, for example, can impress with crisp acidity and aromas of gooseberry and citrus fruits, while a mature Burgundy Chardonnay can win you over with buttery, nutty and vanilla notes.

Acidity is a key factor in determining the freshness and liveliness of a white wine. High acidity ensures a clear structure and a long finish, while softer acidity produces creamier and fuller wines.

The residual sugar and alcohol content also influence the taste. A Riesling can vary from dry to sweet and cover a spectrum from fresh green fruits to ripe honey notes.

Variety of white wines: grape varieties and growing regions

• Chardonnay: This grape variety, which is probably the most versatile of all white wine grapes, is grown all over the world. It produces a wide range of wines, from fresh and minerally varieties to opulent barrique-aged wines with aromas of ripe fruit, vanilla and butter.
• Riesling: Known for its racy acidity and pronounced fruit aromas, Riesling is particularly appreciated in Germany and Austria. The spectrum of flavours ranges from citrus and peach to a pronounced minerality.
• Sauvignon Blanc: This grape variety is characterised by its lively freshness and aromas of gooseberry, grass and exotic fruits. Outstanding Sauvignon Blancs are produced in the Loire and New Zealand in particular.
• Grüner Veltliner: Austria's flagship variety, known for its peppery spice, fresh acidity and notes of green apples and citrus fruits.
• Pinot Grigio / Pinot Gris: This variety originates from France, but has become established mainly in Italy. Light, fruity varieties with aromas of pear, apple and citrus dominate.
• Chenin Blanc: a versatile grape variety that can be used to make both dry and sweet white wines. High-quality Chenin Blancs with aromas of quince, honey and floral notes are produced in the Loire region and South Africa.

International white wine regions

• Switzerland: Fendant (Chasselas), Heida, Viognier. Humagne Blanc and Petite Arvine from the Valais are of outstanding quality.  
• France: Burgundy is world-famous for its Chardonnay wines, while the Loire is known for its Sauvignon Blanc.
• Italy: Pinot Grigio from Friuli-Venezia Giulia and Vermentino from Tuscany are particularly popular.
• Spain: Albariño from Rías Baixas and Viura from Rioja are among Spain's top white wines.
• Portugal: Vinho Verde is known for its fresh, tangy white wines with a low alcohol content.
• New Zealand: Marlborough produces some of the best Sauvignon Blancs with intense fruit flavours.
• USA & Australia: Californian Chardonnay and Australian Semillon are among the top white wines of the New World.

White wine and food: perfect pairings

• Fendant, with its mild acidity and discreet character, goes extremely well with melted cheese, dishes with freshwater fish and light starters.
• Heida goes very well with hearty fish dishes, Asian cuisine and white mould cheese.
• Petite Arvine is an excellent accompaniment to asparagus dishes, seafood and goat's cheese. 
• Humagne Blanc is a great match for poultry and mushroom dishes, as well as more mature cheeses. Sauvignon Blanc goes well with seafood, salads and goat's cheese.
• Chardonnay harmonises perfectly with creamy sauces, poultry and grilled vegetables.
• Riesling is an all-rounder with Asian and spicy dishes.

Frequently asked questions about white wine

What types of white wine are there? 

Chasselas/Fendant, Petite Arvine, Heida, Humagne Blanc, Riesling, Chardonnay, Sauvignon Blanc, Pinot Grigio, Grüner Veltliner, Chenin Blanc and many more.

How should white wine be stored? 

Ideally in a cool, dark place at 8–12°C.

Is white wine healthy? 

When consumed in moderation, it can have positive effects on health due to its antioxidants.

Which white wine is most popular in Switzerland?

Chasselas is the most widely grown white wine variety.