White wine

White wine is an alcoholic beverage obtained from the fermentation of the juice of white grapes or black grapes with light-colored skin. It is characterized by its pale yellow or golden color and a fresh, fruity flavor that is, in many cases, slightly acidic. White wine is a very common ingredient in cooking, used to add aroma, flavor, and acidity to sauces, stews, marinades, and fish.

This ingredient originates from wine-growing regions of Europe, especially in countries like France, Spain, Italy, and Germany, although its production has spread worldwide, including Latin America and other Mediterranean areas.

Regarding its properties, white wine adds complexity and depth to dishes, helping to deglaze pans and enhance flavors without adding heaviness. It contains antioxidants and, when cooked, the alcohol evaporates, leaving only the characteristic flavor.

In the Hispanic American context, white wine may also be known simply as "vino blanco", although in some countries it is colloquially referred to as "vino seco" (dry wine) to distinguish it from sweet or red wines.