half a cupful white wine
White wine contains resveratrol and other polyphenol antioxidants, though in lower concentrations than red wine; a standard serving (5 fl oz) contains approximately 120 calories and negligible amounts of carbohydrates and fat.
About
White wine is a fermented alcoholic beverage produced from the juice of green grapes or, in some cases, white grape varieties, distinguished by its pale to golden color and lower tannin content compared to red wine. The production process involves crushing grapes, fermenting the juice with yeast (typically Saccharomyces cerevisiae), and aging in stainless steel, neutral vessels, or oak barrels depending on the desired style. White wines vary significantly by grape variety—Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio, and Albariño being among the most common—each contributing distinct flavor profiles ranging from crisp and herbaceous to rich and buttery. Alcohol content typically ranges from 10-14% by volume, though some fortified white wines exceed this range.
Culinary Uses
White wine is a fundamental ingredient in cooking, valued for both its flavor contribution and its role in deglazing pans, creating pan sauces, and poaching proteins. It is essential in classic French cuisine for preparing sauces (Beurre Blanc, Velouté), and features prominently in Mediterranean cookery for seafood and vegetable dishes. White wine's acidity cuts through rich fats, adds complexity to broths and stocks, and facilitates the tenderization of delicate proteins such as fish and chicken. It is commonly reduced to concentrate flavors or used at full strength in braises and stews, with drier varieties preferred for savory applications to avoid unwanted sweetness.