white wines, made with much less skin contact, are much lower in phenolics than red wines (see white winemaking). This does not necessarily mean, however, that they are inherently less interesting, or shorter lived (see ageing). They vary enormously in colour from virtually colourless to deep gold or orange, and even, in extreme age, deep tawny (not unlike the colour of some very old red wines). They are made in virtually all wine regions, although in hot regions acidification and some form of refrigeration are usually needed to produce white wines suitable for modern tastes.
