- White wines range in color from almost clear to a straw yellow color. Some may even have a green tinge, which tends to be present in white wines that are of the more herbal varietal.
- Tannins are non-existent or very minimal in white wine. Tannins result from oak aging and get into the wine from the grape's skin and seeds. They can be bitter and add a rough texture. However, since the skins are not prevalent in white wines, neither are tannins.
- Whether it is a sparkling or non-sparkling white wine, the aromas and flavors are what distinguish these wines. Aromas include fruits, herbs, grasses, soil, floral, nuts, spices, butter, cream and more. Flavors are similar to aromas but also include more distinct nuances such as certain types of berries, oak, peaches, citrus, apricot and even exotic flavors such as Leeche nuts.
- The taste differences range from subtle to very strong. The more people taste, the more they will be able to gain the ability to distinguish the subtle nuances between the various varietals. Specific taste will also be attributed to region and the specific vineyard that is producing them.
- California accounts for nearly 90 percent of U.S. wine production. This is attributed to the state's soil and climate. California is home to the well-known Sonoma and Napa valley regions and has five main grape-growing regions: North Coast, Central Coast, Southern California, Central Valley and the Sierra Foothills.
- The producers are numerous. A few that produce notable white wines are Geyser Peak Winery, Rombauer Winery, Mondavi, Elk Grove and Stag's Leap.
- Reading the backs of labels will give you a brief idea of what to expect in terms of flavor, and whether it is a dry wine or a sweet wine. The Wine Spectator (see resource below) is one of the most comprehensive wine references available. Remember, in vino veritas, a Latin phrase which means, "in wine there is truth," and it is true that California white wines are as numerous as they are enjoyable and delicious.
