Buy white wine online – Riesling, Burgundy and the world beyond
You can choose from over 2,000 white wines from more than 450 producers, and unlike our red wine selection, the focus here is clearly on Germany: almost every second white wine in our range comes from German wine-growing regions. In addition, there are Italy, France and Austria – and with South Africa and Spain, two origins that are always full of surprises.
How white wine is made
White wine is generally pressed from light-colored grapes that are pressed immediately after harvest. Only the juice is then fermented, without the skins – which is why it lacks the color and the robust tannins of red wine. What remains is the interplay of fruit, acidity and, depending on the style, some residual sugar.
By the way: White wine can also be made from red grapes, as long as the juice does not come into contact with the skins. The Blanc de Noirs is exactly that.
The defining grape varieties
- Riesling – the most important variety in our range. Lively acidity, apple, peach and citrus, from bone-dry to Luscious.
- Chardonnay – more versatile than any other: fresh and lean in steel tanks, creamy and nutty in wood.
- Sauvignon Blanc – distinctively green and spicy, with gooseberry, elderflower and freshly cut grass.
- Pinot Blanc and Pinot Gris – the relaxed all-rounders: mild in acidity, with pear, nut and a touch of melt.
- Grüner Veltliner – Austria's flagship, with a typical peppery note.
Dry, Off-Dry or sweet?
The information on the label refers to the residual sugar that remains in the wine after fermentation. Dry does not automatically mean tart: A Riesling with lively acidity can seem completely lean despite some residual sugar, while a low-acid wine can taste sweet even with little sugar. The ratio is the deciding factor, not the numerical value alone. If you are unsure, "Off-Dry" is a good starting point – the category lies exactly in between.
Where our white wines come from
Germany accounts for the largest part of the range – no coincidence, as cooler wine-growing regions play to their strengths with white wine: the grapes ripen more slowly, retain their acidity and develop fine aromas instead of pure power. Riesling from the Mosel, Palatinate or Rheinhessen is the best example of this.
In addition, you will find Italian white wines that are made for food, French Burgundies and Loire wines, Austrian Veltliners and Rieslings, as well as Chenin Blanc and Chardonnay from the Cape – the latter often with a price-to-pleasure ratio that is hard to find in Europe.
The right temperature
White wine is often served too cold. At six degrees straight from the fridge, the aromas disappear almost completely; seven to ten degrees are suitable for light, fresh wines, ten to thirteen degrees for full-bodied Chardonnays and aged Rieslings. Feel free to take the bottle out of the fridge a few minutes before pouring – the difference is significant.
