The first part of the article How to choose wine: advice from an amateur In the previous part of my recommendations, I talked about how to choose red wine. In today’s issue, we’ll talk about how to choose
White wine
While white wines are generally rated somewhat less than red wines (probably because long-term storage in a bottle does not reveal their potential to a lesser extent than the best red wines), their range and variety is perhaps even wider. I think this is due to the fact that white grapes are less demanding on the climate – they grow both in southern latitudes along with red, and in northern ones, where red no longer takes root.
The color of the wine, however, does not always depend on the color of the grapes – the juice is colored from prolonged contact with the grape skin, and if you exclude it, you can make white wine from red grapes. In general, the geography of white wine is more extensive than that of its red counterpart.
Map
In the north, the geography of white wines begins on the Rhine, on both banks of which – in Germany and in Alsace – Riesling, Sylvaner, Gewürztraminer, Pinot Blanc and other grape varieties are grown, from which great white wines are then produced. The local dry wine is slightly sour, not very strong, in Germany it is more ingenuous and straightforward; Sweet wines, when properly selected, go well with both desserts and appetizers and main courses.
The wines of France and Italy are undoubted classics among white wines. In the first case, I would like to highlight Chablis wine (the grape variety is Chardonnay, but the usual Chardonnay was not lying around), and in the second – Pinot Grigio and wonderful light, very drinkable and almost transparent wines with the aroma of freshly cut meadows. Portugal is not a wine superpower, but it is here that “green wine” is produced, similar to white, but more “lively”, aromatic and slightly sparkling. Further south, white wines become stronger, energetic, rough and aggressive – not least from – for a hotter climate, due to which the grapes have time to accumulate more sugar, which then passes into alcohol.
About combination with dishes
An important nuance is the serving temperature: if red wines should be at room temperature (in this case, we mean 16-18 degrees, so if you have +26 at home, this is not the best temperature for storing and serving wine), then white wines are usually served chilled … The degree of chilling depends on the specific wine, so it’s best to read the label and experiment. In the case of white wine, the same principle of complementing the flavors of wine and food as with red is used. So, fish with a richer flavor, such as salmon or trout, is combined with riesling, and the more delicate Chablis is ideal for seafood.
However, you should not think that white wine is necessarily fish or sea inhabitants: white meat – pork, chicken, rabbit – are unthinkable in combination with red, a bottle of white wine is more suitable for them, and here the sultry Chilean or South African character can turn out to be like Another example of a completely non-fish dish that is unthinkable with red wine is duck (or goose) liver, aka foie gras. Sauternes, sweet Hungarians or Gewürztraminer are ideal for such a liver. Asian cuisine, by the way, is quite unexpectedly combined with the same Gewürztraminer.
Sea and river fish tend to do best with French or Italian white wines. In other cases, be guided by the geographical origin of the recipe – it is appropriate to serve Italian wine for risotto with fish and seafood, and Spanish for paella. Finally, in no case let us forget about vegetables: all kinds of appetizers from eggplants, tomatoes, peppers – and, of course, vegetable salads! – they require exactly white wine in order to set off and emphasize their delicate taste.
Rosé wines
First of all, rosé wines are the highlight of French Provence; chic rose is made in Burgundy, but I like rosé wines of the New World much less – they turn out to be too evil, no trace of any delicacy remains. In fact, in their taste, character and aroma, rosé wines are very close to whites, and the gastronomic accompaniment to them should be the same – fish, white meat, vegetables, in a word, dishes that are light in every sense. If you have any questions or comments, I am ready to answer and take note – write in the comments. And in the meantime, I will uncork a bottle of white …