To be honest, I personally have similar issue while translating some dishes or beverage. One of them is 酒 in itself is practically wine/alcohol in Noun. But as we know wine can be made by many ingredients, grapes, apples, anything and it's still called as 'wine' if use sugar content and yeast fermented cmiiw
If I understand correctly though '白酒' is made of rice or grains, and without dilution it will have a whooping 40-60s% alcohol in it. But then there's also rice wine (for example Makgeolli 막걸리) which commercially marketed with less than 8% alcohol.
白葡萄酒 that you mentioned also come in many percentage of alcohol range, I think by 40% alcohol it might be called brandy 白兰地酒 or tequila 龙舌兰酒 55%, rather than the standard wine with 20%. Distillation, dilution before commercialized, and stuffs.
(damn I sound alcoholic at this point am not, I have GERD. I did sip a bit if have chance and GERD not acting up)
So, long story short, I don't think it's that bad to translate it in English as 'white wine'. Perhaps just need to specified what wine it is. Cooking wine, grape wine, etc. Or in the case, some website couldn't accept other character than what you have input, so adding the pinyin like (báijiǔ) after the translation 'white wine' should do the thing
Please I’ve seen it too many times already can cn>en translators learn what what white wine in English means before 1:1 translating 白酒 into “white wine” when Actual white wine would be 白葡萄酒 THESE ARE TWO VERY DIFFERENT TYPES OF ALCOHOL WITH VERY, VERY DIFFERENT PROOFS we’re talking 11-14% (白葡萄酒/what is commonly referred to as white wine) vs a whopping 35-65% (白酒)
You can literally leave 白酒 in pinyin it’s ok to do that it’s /better/ to do that actually