White wines are typically lighter and more refreshing than reds, which make them ideal for drinking in warmer weather.  During the winemaking process, the juice from the grapes is separated from the skins, which is why white wine lacks the deep color of reds.  Having minimal contact with the grape skins also means white wines are very low in tannins – the bitter flavor imparted from the skin (and seed) of the grape that gives you a dry, “puckery” feeling.

Most white wines aren’t made for aging, and should be drunk within 1-3 years of purchase.  Some types – e.g. white Burgundy (Chardonnay based), Semillon and Riesling – have the potential to age beautifully, but unless you’re sure of the particular vintage, you’re be better off drinking your whites young.

Flavors and aromas typically associated with white wines are: citrus, floral, grassy, tropical (melon, pineapple), or bell pepper.  As a general rule, they should be served cold – but not “just out of the fridge” cold.  Ideal storage temperatures for white wine are between 40-50 degrees. (Keeping it in the fridge is okay, too.)  Depending on the type of white, it should be drunk anywhere from 45 degrees (lighter whites – Sauvignon Blanc, Reisling) – 50 degrees (Chardonnay).  Once brought out of storage, a wine’s temperature will typically rise about 4-5 degrees for every 10 minutes it’s at normal room temperature, so be sure not to take a white wine out too soon before you’re ready to serve it.

If re-corked and stored properly, most white wines will be fine to drink 3-5 days after being opened.