White

White, the brightest of all colors

White is the color of clarity, light, and the immaculate. In our "White" color world, you will find fine things in white attire – from champagne and white chocolate to handmade soap. A category for bright moments and quiet gifts.

White is the brightest of all colors because, like light, it contains the entire spectrum. It is considered pure, unstained, immaculate, and clear. When you open our White category, you enter a space filled with quiet delicacies that appear in labels, bottles, tins, and packaging in ivory, cream white, and radiant blanc. In total, more than 24 items from five countries are gathered here.

White, the color of light and clarity

White stands for the good, the pure, and the right in all cultures. Even in ancient Egypt around 3,000 BC, white was the color of happiness and joy, and in the Middle Ages, it was considered a sign of innocence. In Japanese Shinto, priests have worn white kimonos since the 7th century because they reflect the light of the gods.

For us, white is the color of the morning, the freshly laundered linen tablecloth, the first milk in coffee. White brings clarity to the room and the glass; white makes you yearn for a beginning – the first glass of sparkling wine, the first spoonful, the first bite. White is bright, expansive, and quiet.

And white is generous. It leaves room for all other colors, steps back, and provides a stage. At the dining table, it does exactly that: a white tablecloth, white tableware, white napkins – and then the dishes can shine. Anyone who takes cooking seriously takes white seriously.

In color psychology, white also stands for vastness, openness, and a clear head. It is no coincidence that kitchens, hospitals, and laboratories are often painted white. White says: something begins here, there is still room for content. This also applies to the set table.

White favorites from gourmet food, wine, and living

In our white world, you will find over two dozen fine products from France, Germany, Austria, Italy, and Spain – all carrying white in their bottle, tin, or packaging.

From the bottle comes the Knipser Chardonnay Weißburgunder from Volker and Stephan Knipser of Laumersheim in the Palatinate, the non-alcoholic Prisecco Bio Weiß from Jörg Geiger in Schlat in the Swabian Alb, the naked white from Burgenland, and a Sauvignon Blanc from the Sattlerhof in Southern Styria. Each bottle tells of different soils: calcareous marl, slate, Opok, loess.

From the tin, the truffle salt with white truffle from TartufLanghe in Piedmont, a specialty with real Tuber Magnatum pieces, not aromas. From the patisserie, the Bonnat Ivoire, the old dame of white chocolate from Voiron, alongside the drinking chocolate made from 100 percent cocoa with no added sugar, and the Crema Mandorla from Sicily. Almond cream in white, for the moment after an espresso.

Which white fits which occasion?

Not all white is the same. There is bright paper white, warm ivory, off-white crème, and luminous porcelain white. Three nuances, three moods, three occasions at the table.

For an apéro among friends, we like to reach for Drappier Brut Nature Champagne – a restrained, dry white with no dosage, pure Pinot Noir, straw-yellow in the glass, with a fine perlage. For lunch, an Arbequina olive oil from OMED in Andalusia is on the table, light green-gold with a buttery note. And for the quiet hour in the evening, Kerstin likes the porcini risotto from Cremona, with Arborio rice, porcini mushrooms, and a bit of butter. Nothing more is needed.

The white on the table highlights the colors. If you put a light green pesto on white fettuccine, the color seems twice as intense. If you want to build a little stage at home, set it in white – and the dishes move to the foreground. That’s how you set a table.

Our tip for the evening: a white bowl, a spoon, some warm bread. Then anything can follow: soup or risotto, ragout or cream. The color lets the content speak, and that is the true task of any good ceramic.

Manufacturers who master white in its pure form

Behind every white label is a person with a personal touch – eight manufacturers from five countries shape our white selection, and each has a story to tell.

Stéphane Bonnat in Voiron in the French Alps manages the chocolate factory in the fifth generation and has been roasting his own cocoa since 1884. "We roast each bean individually," explains Stéphane, and that is exactly what you taste in the Ivoire – buttery, creamy, with a quiet hint of vanilla and cocoa butter. Volker and Stephan Knipser in Laumersheim press their Pinot Blanc and Chardonnay together in large wooden barrels. "The wine needs time and rest; then it becomes round," says Volker.

The Knipser winery has existed since 1876 and is now in its seventh generation; the brothers have been responsible for cellar work together since 1991. Jörg Geiger in Schlat in the Swabian Alb invented the Prisecco, a sparkling alcohol-free alternative made from old fruit varieties from meadow orchards. More than 400 apple varieties grow there, and with every vintage, Jörg saves a few old varieties that would otherwise disappear.

Gernot and Heike Heinrich in Gols in Burgenland manage their vineyards biodynamically and have been Demeter-certified since 2006, as well as being members of Pannobile and respekt-BIODYN. Their naked white is bottled without filtration: naturally cloudy, lively, stubborn. Willi Sattler at the Sattlerhof in Sernau has been pressing white wines from Opok soils since 1976; his Sauvignon Blanc is an icon of Southern Styria, and in 2001, it became the first organic-certified estate in the region.

And then there is Giuseppe Giusti from Modena, where the acetaia has been making balsamic vinegar since 1605 – the oldest balsamic vinegar manufacturer in the world. Their Condimento Bianco is the white version: lighter, milder, with fine acidity, obtained from Trebbiano grapes and aged for 24 months in ash wood barrels.

White for breakfast, lunch, and aperitif

White gourmet products play with the light on the plate. Light, concentrated, clear.

For breakfast, we spread the Crema Mandorla on a slice of warm white bread, accompanied by a cup of black coffee and a glass of water with lemon. For lunch, a plate of truffle oil with white truffle over tagliatelle with butter and Parmesan is on the table, paired with a glass of cold Knipser Chardonnay Weißburgunder. Three ingredients are enough when they come from experts.

For an aperitif, a small plate of chocolate-covered almond pralines, next to a glass of Champagne Drappier. For an appetizer, a slice of bread with Bonnat’s Ivoire – try it, white chocolate on warm bread tastes surprisingly good. For the main course, a touch of truffle oil over the pasta, just a few drops, and for dessert, the Balsamico Bianco over strawberries or white peaches. Juicy, fragrant, clear.

White gourmet food likes simple companions: a linen tablecloth, a bouquet of white anemones, a candle. That’s how lunch becomes a meal. That’s how white works.

Bright gifts for living and giving

White gourmet food is a gift that finds a place in every home – for a housewarming, a wedding, as a thank you, for a baptism, or for a first apartment.

We are happy to pack you a white box: a bottle of Champagne Côte Blanche from Le Brun de Neuville from the Côte des Blancs, along with salty licorice from Sweden, a mustard with figs from Burgundy, and a festive soup from Manufaktur U. Add a Grespresso latte cup in crème, Italian porcelain that makes every morning brighter. Five objects, five stories, one box.

For a small greeting in between, a TartufLanghe truffle salt in a small tin, a bar of Bonnat Ivoire, and a handmade soap. This brings joy when someone has cooked for you. Browse through our other color worlds – white is just one door, behind which nine other colors await you, from sunny yellow to matte black.