White wine

White wine is an alcoholic beverage made from the fermented juice of white grapes. The grape skins are typically removed before fermentation, which distinguishes it from red wine. It is produced worldwide and comes in a range of styles, from dry and crisp to sweet and full-bodied.

White wine is used in cooking to add depth of flavour, acidity, and moisture to dishes. It is particularly common in sauces, marinades, risottos, and seafood dishes. Its alcohol content largely evaporates during cooking, leaving behind a complex flavour profile.

White wine is not considered a food additive and does not have an E-number. Its consumption is associated with alcohol intake, and the UK Chief Medical Officers advise that to keep health risks from alcohol low, both men and women are safest not to drink more than 14 units a week. It is important not to drink all 14 units on any one day. The World Health Organization (WHO) classifies alcohol as a Group 1 carcinogen, meaning there is sufficient evidence that it causes cancer in humans. Evidence regarding specific health benefits or risks of moderate wine consumption is mixed and subject to ongoing research.