Cut cheese into pieces, about 3 x 5 cm (approximately 1 x 2 inch). Soak cheese in 100 ml (approximately 3.4 ounces) of wine and season with pepper. Marinate for 2 hours.
Place 150 grams (approximately 5.3 ounces) of flour into a bowl. Stir in remaining wine and salt until a smooth. Cover and let rest for 1 hour, then stir in oil.
Beat egg whites until stiff and fold into flour mixture.
Drain cheese and dredge in remaining flour. Heat oil to about 190°C (approximately 375°F). Dip cheese in batter and fry in hot oil until golden brown, about 2-3 minutes.
Remove and drain on paper towels. Serve immediately.