Over the years, numerous wine styles have been promoted as the ideal fro all occasions. Earlier it began with the sparkling pearl wines and later on came Mateus Rose. During the early days white wines were drunk with anything and everything. While it is certainly true that, in general, white wines will compliment a wider range of food and climatic conditions than the red wines, it is equally true that in certain situations some wines work better than the others.
For example, a light aromatic Rhine Riesling can be very attractive drink on its own, but it can become almost tasteless when forced to confront a heavily seasoned dish. Similarly, one of the new breed of wood matured white wines can be a marvellous combination with a dish such as veal in a spicy sauce or pasta where that cleansing astringency from the oak can help to cut back the richness of the dish. But served alone or with a delicate sea food, it can overpower the taste buds and leave your palate crying out for something more gentle.
Rose, that much-maligned wine, is still closer than almost any other wine style to being the drink for all seasons. Served slightly chilled, it can embrace a whole gamut of flavours from fish to fowl, ham to lightly spice oriental food.
Otherwise the basic rule is try to compliment the food with your wine, not letting one dominate the other.
Natural Serving Order of Wine
There is some logical order of progression through a meal and also for serving wines. They are:
• White before red
• Young before old
• Dry before sweet
Much will depend on the food and the occasion. Things can become trickier when it comes to different varietal styles of similar age. But here the food may take the decision easier. However, if you cant taste them together first, the best guide is probably the colour – server the lighter coloured wines first.
In white wines, the lighter wines are usually the fresher, more aromatic, styles, whereas those with a deeper hue will be more full-bodied. The same basic principle applies in red wines also, with those of lesser density being lighter in flavour and usually a little softer on the finish. As wines get older, it gets harder to use this technique, but for the majority of current commercial wines it provides a simple and easy to remember guide.
Although position is important when storing wine, temperature is the most important storing factor overall. Even though you may not have the ideal conditions for storage, you should always have the optimal level of temperature. The temperature when storing your wine is very important, as it affects the overall quality, flavor, and longevity of the wine. Most wines need to be stored for long periods of time, which is why the temperature is so very important.
The temperature for storing wine should always be between 50 and 65 degrees F. When stored in this range, the wine will develop quite nicely. In the days before refrigeration, wine was stored in underground cellars and caves. When refrigeration came along, it quickly became the easiest and most preferred way to store wine, as it allowed you to maintain the same desired temperature.
In this day and age, science plays a major role with wine making. Science has proved over the years that aging is actually a chain of chemical reactions that occur over time. Depending on the temperature, the chemical reactions can either be good or bad. Chemical reactions all have unique energy factors that need to be met for each individual reaction to happen. If the temperature isn’t right, the chemical reactions in the wine won’t occur.
If wine is stored in direct sunlight or in a hot area, the increase in temperature can result in a chemical reaction that can damage both the flavor and the quality of the wine. Wine that has been damaged from heat will normally turn brown due to the oxidation. When this happens, the flavor and quality of the wine won’t be any good. Wine that is damaged from heat loses all of it’s flavor and color, making it virtually impossible to drink - or sell.
Colder temperatures on the other hand may slow the aging process, although it can also prevent the wine from getting the chemical reactions it needs as well. Lower temperatures may not affect the quality or taste of the wine, although it isn’t recommended. All bottles of wine, until they have been opened, should be stored in a location with a temperature above 50 degrees F. This way, the wine will be in the proper temperature for storage and able to get the chemical reactions it needs.
You should keep any open bottles in your refrigerator, as the average temperature is normally 41 degrees F. You shouldn’t keep bottles that you haven’t opened in the fridge, as the temperature is much too cold. If you follow the above tips when storing your wine, you’ll find the taste to be spectacular. Storing wine will always raise the value and add to the taste - providing you store it the right way.
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