Red Wines vs White Wines
Most of us know that the wine comes from grapes that are aged. But have you ever wondered what contributes to the age of grapes, and why red wines need more time to age than white wines?
The aging process begins immediately after the harvest, crushed and pressed. The grapes are then placed in an oak barrel or steel tank, with some winemakers prefer to add oak chips to VAT. During the aging process acids, sugar and tannin interaction. By having more tannins the winemaker is able to age the wine for a longer period without fear of oxidation. These conditions, temperature, light, and alcohol complete the process of aging. Wines age faster with higher temperature. Thus, the winemaker seeks to maintain a cool
stable at temperatures 55-65 degrees in a dark area that the ideal atmosphere for aging. A fluctuation in temperature or high light conditions on a daily or weekly basis is detrimental to a good wine.
Now, why red wines are aged over whites? A simple explanation is that all the grapes are white inside, which means that red wine should allow the outer skin mingle inside when the crash to give it the color red. This mixture contains tannin, which also facilitates the aging process significantly. You also get oak tannin on the sides of the gun. Within these compounds, known as phenolic compounds, allow the wine to age more while keeping the wine from oxidation. Thus, red wine is able to age more and develop a fuller taste flavored fat.
The white wines are the same compounds but at much lower levels. This is because the interior of grapes is that manufacturers often use wine and not using much less of the outer skin of tannin present. This results in a shorter aging process considerably from tank with a large amount of tannins. Trying the age of white wines for an extended period causes flatten and lose some of its aromatic freshness.
So go ahead and save that special red wine for the wedding of your grandchild, but be sure to serve white wine in two or three years.
Wines go through the above process to be ready for consumption. Next the wine is bottled and stored in the cellars to complete the process of aging. Most wines are purchased when the consumable. The main reason is because nobody expects to plan the dinner menu for this special evening for two or three years in advance to correct age the wine for the occasion. And how many people have a wine cellar to complement the aging process of their favorite wine?
The wine is also used in religious ceremonies in many cultures. The Bible mentions wine not less than 191 times. The references in both testaments often warn the reader to use wine, but to use it properly and not abused.
“Forsake not an old friend, the new is not comparable to him. A new friend is as new wine: when it is old, thou shalt drink it with pleasure.”
Ecclesiastes 9:10.
“Wine was created from the beginning to make men happy, and not to make men drunk. Wine used in moderation is the joy of the soul and heart.” Ecclesiastes 31:35-36.
“Do not drink more water, but use a little wine for thy stomach’s sake.”
I Timothy 5:23 ..
The health effects of wine are also the subject of considerable debate and study. In the USA, a boom in consumption of red wine was sparked in 1990 by “60 Minutes” and other news reports on the French paradox. Now, research suggests that moderate consumption of red wine may help protect against some cancers and heart disease, and can have a positive effect on cholesterol and blood pressure. It now seems clear that regular consumption of up to 1-2 glasses a day does reduce mortality due to 10% -40% lower risk of coronary heart disease, people over 35 years. This is due to the presence of antioxidants in wine and large amounts of resveratrol, which is naturally present in grape skins. Early studies have shown that in most red wines because of high concentrations of resveratrol.
Resveratrol has been shown previously for a number of potentially beneficial
properties, including anti-oxidant, anti-coagulant, anti-inflammatory and anti-cancer.
Here are some common and rare varieties of wine.
The king of white wines is Chardonnay. It has an aroma of vanilla or type of smoke and flavor and goes especially well with fish and white meats.
Sauvignon Blanc is another popular white wine emerges from herbs or vegetation types and an occasional peppery aromas. It has a higher acidity than Chardonnay and seafood is a good match for this wine.
Semillon is often blended with Sauvignon Blanc to complete this more acidic variety of white wines. Semillon is one of the more subtle flavors and has a relatively low acidity. Its gold color with the scent of figs and lemons adds to its appeal and it goes well with cheese. This is one of the few white wines that age very well.
Riesling is an excellent wine to have food, because of its balance between sugar and acid and its relatively low acidity. It can be paired with white fish like a dry wine, or with pork, and it can also resist the Chinese and Thai cuisine. Riesling’s typical aromas are of flowers, tropical fruit, mineral and stone. This wine is almost never forested, which then leads to match with most foods.
Frascati has been called the “Gold Wine” of ancient Rome, and it has been reported to the favorite wine of Pope Gregory XVI. Frascati is a vintage that is dry, crisp, pale yellow and soft. It goes very well with soups, seafood, poultry and other light meals. It is best served cold.
Chenin, the best of these wines are usually from France, where his versatility is exploited to good effect. The sweet wines are among the longest duration of all wines and dry white wines of the region are often among the best whites of France.
Chenin is also the most widely grown grape in South Africa, representing about 30 percent of the country’s vineyards. The wine is generally soft and acidic, often with hints of apples or grass green. For this reason, in the United States it often ends in wines generic producers jar loose as acidity enhancer for sugar mixtures with high alcohol content.
Pouilly-Fuisse? is a dry, medium-bodied white wine from France. This wine has become popular in the 1980s. sudden demand and supply drove prices up. He then received the complaint of being on a price. This is still the case today at times. pale gold with a butter and fruity floral bouquet with notes of honey and hazelnuts with the taste of apple fixes this wine apart. Served at 55 degrees fairenheit this wine goes well with smoked fish, fish grilled or in sauce, poultry and white meats, including turkey and pork, creamy cheeses.
Silvaner was the most dominant variety in Germany until about the late 1970s. A native of Austria, it pairs well with food that has flavors – sweet rice dishes that do not require a lot of spices, soft chicken dishes, to name a couple. The reason is, the wine is a very mild tasting accompanied by very low light fruit acid.
Pedro Xim? Nose of a desert wine from Spain. This wine has a very strong taste of raisins and molasses. A kind of sweet wine goes well with coffee or ice cream with vanilla in the summer. Some say that borders a high desert wine desert late Sherry.
Among the red wines of Cabernet Sauvignon is always a favorite. It ripens late and is best suited for clay soils and mild temperatures, because it requires a longer growing season for grapes to ripen. Accompanied by salmon, trout and other meats in sauce free, it is the favorite of many wine red.
Merlot is another red wine that has gained popularity. Its black, high alcohol content and full body make this wine very smooth and velvety. It has three flavors, the taste of black currant and cherry, the style more herby aromas of cherry and plumb and flavor of chocolate. This simple light flavored wine goes well with pates, game, and many pots.
Pinot Black is one of the most difficult wine for winemakers, but that’s what makes it exceptional. It is lighter in color than either of the other red wines, we have discussed. It is relatively high in alcohol and is of medium to high acidity. Its aroma is one of the dead roses with a hint of cola. It goes particularly well with coq au vin, boeuf bourguignon, rabbit, ham, chicken, steak. In some areas, you can pay more for this wine, but it is well worth the price.
Zinfandel, also known as Zin, is a red-skinned grape popular in California because of its intense fruitiness and lush texture. The red grapes has been extremely popular with house wine producers in the U.S. during prohibition. This was due to very thick skin of grapes. This then very easy to transport. Typically, Zinfandel tastes of bramble and fresh or fermented red berries. This wine goes well with dishes typical American pizzas, burgers. It will highlight the most red sauce meal. It is best served at about 65 degrees.
Chianti is Italy’s most famous wine red. Unlike Cabernet Sauvignon Chianti does not drink much by himself. But when drunk with food, this wine is very bold and go with almost any food. Chianti acidity matches very well with acidic foods like tomatoes, dishes rich braised rabbit and cheeses. The aroma is a touch of purple with a ruby red.
Rioja red wines are classified into four categories. The first, “Rioja”, is the youngest, spending less than one year in oak aging. A crianza “is wine aged for at least two years at least one of which was oak.” Rioja Reserva “is aged for at least three years, at least a year in oak. Finally,” Rioja Gran Reserva wines have been aged at least two years in oak barrels and three years in bottle. Because of the aging time of Reserva and Gran Reserva are not necessary produced each year. This wine ages well and has a delicate fruity taste of go well with steak and other heavy foods.
Lets explore some wines not so common. They may be rare, but they are all excellent wines of their own.
One of the rarest wines, but interesting, is the wine Norton. In 1835, Dr. Daniel Norton of Virginia developed this grape variety that was originally known as planting in Virginia. It is widely planted in the Midwest, where it is sometimes called Cynthiana and produces a black, plum wine ink and cherry aromas. Horton Vineyards in Virginia is particularly interested in reviving the reputation of the grape.
Another rare but interesting wine is the muscadine. It was discovered by European explorers, who found native American vines growing along the coastal low lyingsouthern. Most Muscadine wines (red and white) are blends, often gave names of property by the producer (for example, “Vintners Blend”) and made in a soft style or semi-sweet. Muscadine and its blends have a unique aroma and wild beast, and flavor.
Centurion a rare wine that has not seen widespread acceptance. This wine was made at the UC Davis campus by crossing Cabernet Sauvignon, Grenache and Carignan with. The intention was to produce a Cabernet-like wine that could be grown in the central valley relatively warm. Even with its limited exposure OT love wine, is an improvement over traditional varieties of the Central Valley.
Roussanne probably gets its name from the reddish brown light cast its ripe fruit. The aroma is not as openly as some types of fruit and can suggest wildflower or herb. Unlike most white wines, aged Roussanne very well because of its unusual combination of richness and crisp acids.
Marsanne, this wine Roussane sometimes used as a blending partner. It produces wines that are semi-dry, full bodied and rich in flavor with hints of spice and pear. It is a deep wine color that is quite spicy as to be described now as wax.
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