White Burgundy wine is a great starter wine because it is light and refreshing and sweet

White Burgundy wine is a great starter wine because it is light and refreshing and sweet; The flavors are delicious and the price is always right; New wine drinkers would do well to experiment with White Burgundy; White Burgundy wine have gained acclaim with many local and non-local wine enthusiasts; The light strawberry and cherry aromas and flavors are coupled with just enough acid to balance the modest residual sugar in this wine; The soft pink color catches the eye and the fruity bouquet begs the first sip; White Burgundy wine is best served chilled with a nice picnic or try putting it in the freezer and serving it a little slushy; There’s nothing more refreshing on a warm summer day.

Within White Burgundy wine, a light creaminess is evident, with a refreshing crisp finish; Delicious enjoyed well-chilled as an aperitif, White Burgundy wine is perfect partner to all types of foods, particularly those which have slight heat or spiciness such as Asian or Latin cuisine. When making Burgundy wine, the grapes are almost always crushed and de-stemmed before being transferred to the press, where they are squeezed, separating the juice from the pips, the skins, stems and pips are removed because they often contain butter tannins which are undesirable in white Burgundy wine, although often sought after in reds.

The fermentation process for wine can take between a few days to a month and often occurs in cool temperatures in order to preserve a "freshness" of aroma and flavor, after fermentation whites can be bottled straight away, making them relatively cheap to produce; some white Burgundy wines are fermented throughout in oak barrels in a process called barrel fermentation, which can take between 6 and 12 months before being transferred to a tank for final filtration and fining, other red Burgundy wine are fermented in stainless steel tanks also, this technique is most often used in Chardonnay and Semillon varietals "softening" the high acidity of the grape and producing a more neutral, creamy flavor.

Filtration and fining are the last processes that sometimes occur before bottling, here, impurities within the wine are filtered away and also further additives are added, some more traditional wine produces believe that filtration and fining remove some of the wines key aromas and flavors and do not believe the process to be worthwhile. When making red Burgundy wine the skins of the fruit, and sometimes the stems too, are incorporated into the process, In fact, the juice of a red grape is as clear as the red Burgundy white grape, it is the grapes´ skins that create the red color and unmistakable flavor.

The mixture of grape skins and juice is often transferred to open top wooden or stainless steel tanks after crushing for the fermentation process, during fermentation, the buildup of carbon dioxide causes the skins of the grapes to float to the surface however, in order to achieve the desired flavor contained within the skins, the mixture must be mixed; In the olden days this process was completed by laborers, whom pushed the skins back into the mixture with their legs, nowadays this practice has been stopped, due to health and safety legislation.