Posts Tagged ‘white wine’
Wednesday, February 22nd, 2012
Learn how to open and serve a bottle of wine will enjoy the experience memorable broth.
The service of wine has some basic elements of concern, including its temperature and the opening of the bottle, allowing it to breathe.
The temperature of white wine
The temperature of the wine when you serve is essential. White wines should be served cold, which can be achieved by placing them in one or two hours in the refrigerator before serving. This will allow the temperature drops enough. The white wines are served cold because of their high acidity levels, which are moderated when cooled.
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Tags: glass, ideal, serve, temperature, white wine
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Monday, January 23rd, 2012
Because wine is wine not equal, nor can any single serving temperature for all wines are recommended. On each of the correct temperature is what matters, so the wine can fully develop its bouquet. Bright, light and sweet wines are drunk cooler than dark, rich wines. The ideal serving temperature of white and rose wines fall between 7 and 11 ° C. Light, fresh white wines you can taste the best 8 to 11 degrees, richer, spicier whites patronize very good 9 to 12 degrees. Reds require a slightly higher serving temperature. The wines are rather light and fresh, it is between 12 and 16 degrees. Heavy, full-bodied red wines and a little older, you enjoy the best 16 to 20 degrees.
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Tags: hydration, Red wine, rosé wine, temperatures, white wine, wine
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Wednesday, December 21st, 2011
Viognier, the rare white grape of France’s Rhône Valley, is one of the most difficult grapes to grow, But fans of the floral, spicy white wine are thrilled by its prospects in the south of France and the new world. So far most of the Viogners produced in the United States are rather one-dimensional, with an abundance of spiciness but less complexity than they should have. Still, there are a few bright spots.
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Tags: grapes, Viognier, white wine
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Wednesday, December 21st, 2011
This is Trebbiano in Italy andUgni Blancin France. It is tremendously prolific; low in alcohol but high in acidity, it is found in almost any basic white Italian wine. It is so ingrained in Italian winemaking that it is actually a sanctioned ingredient of the blend used for (red) Chianti and Vino Nobile di Montepulciano. Most current Tuscan producers do not add it to their wines, however.
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Tags: italian wine, Trebbiano, tuscan, white wine
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Monday, December 19th, 2011
On its own or in a blend, this white can age. With Sauvignon Blanc, its traditional partner, this is the foundation of Sauternes and most of the great dry whites found in Graves and Pessac-Léognan; these are rich, honeyed wines,. Sémillon is one of the grapes susceptible to Botrytis cinerea. Australia’s Hunter Valley uses it solo to make a full-bodied white that used to be known as Hunger Riesling, Chablis or White Burgundy. In South Africa it used to be so prevalent that it was just called “wine grape,” but it has declined drastically in importance there.
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Tags: flavor, grapes, Semillon, taste, white wine
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Monday, December 19th, 2011
Another white with a notable aroma, this one “grassy” or “musky.” The pure varietal is found mainly in the Loire, at Sancerre and Pouilly-Fumé, As part of a blend, the grape is all over Bordeaux, in Pessac-Léognan, Graves and the Médoc whites; it also shows up in Sauternes. New Zealand has had striking success with Sauvignon Blanc, producing its own perfumed, fruity style that spread across North America and then back to France.
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Tags: flavor, Sauvignon Blanc, tastes, white wine, Wine review
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Sunday, December 18th, 2011
One of the world’s greatest white wine grapes, the Riesling vine’s hardy wood makes it extremely resistant to frost. The variety excels in cooler climates, where its tendency to ripen slowly makes it an excellent source for sweet wines made from grapes attacked by the noble rot Botrytis cinerea, which withers the grapes’ skin and concentrates their natural sugar levels.
Riesling is best known for producing the wines of Germany’s Mosel-Saar-Ruwer, Pfalz, Rheinhessen and Rheingau wines, but it also achieves brilliance in Alsace and Austria. While the sweet German Beerenauslese and Trockenbeerenauslese wines, along with Alsace’s famed Selection de Grains Nobles, are often celebrated for their high sugar levels and ability to age almost endlessly, they are rare and expensive.
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Tags: grapes, producing, Riesling, white wine
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Saturday, December 10th, 2011
Often referred to as a poor man’s Chardonnay because of its similar flavor and texture profile, Pinot Blanc is used in Champagne, Burgundy, Alsace, Germany, Italy and California and can make a terrific wine. When well made, it is intense, concentrated and complex, with ripe pear, spice, citrus and honey notes. Can age, but is best early on while its fruit shines through.
PINOT GRIS or PINOT GRIGIO (White) [PEE-no GREE or GREE-zho]
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Tags: citrus, pear, Pinot Blanc, spice, white wine
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Saturday, December 10th, 2011
Known as Muscat, Muscat Blanc and Muscat Canelli, it is marked by strong spice and floral notes and can be used in blending, its primary function in California. Moscato in Italy,
Moscatel in Iberia: This grape can turn into anything from the low-alcohol, sweet and frothy Asti Spumante and Muscat de Canelli to bone-dry wines like Muscat d’Alsace. It also produces fortified wine such as Beaumes de Venise.
Tags: grape, Muscat, white wine
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