grown and vinified under comparable conditions will be yellow. Aromas The aromas from white wine cover almost the whole palette of wine aromas. The fruity aromas include citrus fruit such as lemon and grapefruit, white fruit such as apple, quince, peach and apricot, and nuts such as walnut and hazelnut. Exotic fruits are also present: pineapple, mango, and lychee. Obviously the aromatic palette includes these cooked flavours: apple, jam, candied fruit, etc. White wines may also convey floral aromas of acacia, honeysuckle, verbena, violet, etc.. (Scents of honey can also be assimilated). Ageing also brings other flavours to the wine. Barrel ageing creates scents of vanilla, butter, brioche, toast, caramel, etc. The long maturing wines like yellow wine or sherry have typical aromas of fresh walnuts, almonds, and hazelnuts. Finally the soil can impart a flavour characteristic of a region. Thus, the mineral aromas of flint (odour of flint or of light stone) well expressed in Chardonnay B and sauvignon B, and the scent of oil is typical of old Alsatian Rieslings B. Same aromas that may be thought to be confined to red wines are found in white wines. This is the case especially in some white champagne wines partly made from black grapes and reminiscent of red fruit (strawberry, raspberry, blueberry, gooseberry, etc.). Taste When placed in the mouth white wine has a balance different from red wine from which the tannic structure is removed. The balance is no longer based only on alcohol and acidity: this is the factor that explains the difficulty of making a white wine. For sweet and fortified white wines the presence of sugar adds a parameter to balance the alcohol and acidity. Maturing in the barrel gives wine a wooded touch and tannins from the oak give it structure. The strongest wines, as in some grand crus of Sauternes (Château d'Yquem for example) even support ageing in new wood. Glasses for white wine Ever since glass containers have existed, specialised glasses for each type of wine were created. Many glasses specific to white wine exist in many wine-producing regions. The glass must be perfectly clear and colourless to properly appreciate the colour of the wine. However, designers and manufacturers of tableware have created white wine glasses with green or blue feet. These colours flatter the wine – they give an artificial colour in the shade (a reflection barrier which emphasizes the separation