Dan Berger on White Wine
Red wine perfectionists state that the white wine you pick need to match the food– and a few of them can be rather persnickety about this. Others say, phooey: Consume anything you like with any food.
Riesling with steak? Hey, if you like it, go all out. It’s your dinner table. Do what you like. However a riesling with steak certainly would challenge the red wine. I can’t picture riesling with steak, however some individuals like riesling so much that they swoon to get a fantastic one; the food is incidental.
Once it was declasse to serve a rose. Ever. They were too sweet. Today, one of the more elegant choices for an all-purpose red wine, one that opts for light seafood and red meat dishes, is a dry rose.
How you serve a red wine could make a substantial difference in how it’s enjoyed. For example, if you’re serving a red wine with dinner and the room is warm, then the white wine may well be warm also. Try chilling it a bit.
Red white wines shouldn’t be served cold, however cooler is better than warmer. Cool red wines normally taste much better than warm ones.
If you don’t like the initial fragrance of a wine, it may not be bad. Possibly it’s simply young and still displays a little bit of an “off” scent. If you’ve currently pulled the cork, simply decant it. Just sprinkle it (white or red) into a decanter or tidy water pitcher. The easy act of sprinkling it around could make it “open up.”
Does the red wine appear a little alcoholic? If the label states 14.5% alcohol or more, it may be a bit severe. Far a lot of red wines today are expensive in alcohol. Here the decanter is really your pal. Splash the white wine around for a while, putting from one decanter to another for a couple of minutes.
This really permits some of the alcohol to evaporate. Some wine makers believe you can eliminate in between half percent and 1% of the alcohol in this way.
If that still does not do it, add an ice cube. Not only will it keep the white wine a bit cooler, but it’ll drop the alcohol down a bit. Some perfectionists may squawk, however it’s your red wine, and if it tastes much better to you that method, the ice cube will upset just the other guy.
Nevertheless, if you put ice cubes in your glass of Chateau Latour, expect to get a grimace from a wine perfectionist. And I would concur with him!
I’ll never forget a hot afternoon, years ago, when the late Pete Seghesio, patriarch of the Sonoma County family winery bearing that name, poured cool water into his glass of zinfandel with lunch. He then said, “I like the taste, however in some cases the red wine is too strong.”
Yes, great deals of people like vibrant, abundant red white wines and do not like anything lighter in weight. They consume wines that are huge, substantial and young. A lot of wine is made that method nowadays.
And sure, there is a degree of pleasure in such red wines. However eventually, it comes down to the truth that the wine is yours, and you have every right to do with it what you desire.No Red wine of the Week
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