If you’re a lover of wine, you’ve most likely had a glass of Chardonnay at some point in your life. However, the Chardonnay you most recently tried is probably a lot different to the one your friend drinks after work. This is because Chardonnay can vary so much as it is the most versatile varieties in the entire world. It has a rich history and flavor profile which ranges at every point of the spectrum. Even though it is one of the most popular varieties in the world, it can be one of the hardest to understand and wrap your mind around.
Here is everything you have ever wondered about Chardonnay:
Where does Chardonnay come from?
Chardonnay’s origin is in the eastern part of France- Burgundy. It is known as the best region for growing the variety, in the world.
Is Chardonnay a grape or a region?
It is a green-skinned grape variety that is used to create white wines in regions all around the world.
Where is Chardonnay grown?
Every wine-producing region of the world grows Chardonnay currently. A lot of the popular regions are Burgundy, California, Austrailia and Washington, even though the grape is also grown in many other regions.
Where are the most renowned regions for Chardonnay?
The most renowned region is believed to be its birthplace-Burgundy. It produces the best Chardonnay in the world, notably within the Chablis and Côte de Beaune areas. In Côte de Beaune, many Grands Crus, such as Montrachet, Corton, and Charlemagne, are some of the most highly regarded Chardonnay.
What is the difference between Burgundy and Chablis?
Chablis is a wine district situated within the Burgundy region. It is the northernmost zone in Burgundy and Chardonnay produced in Chablis has much more acidity, wet rock notes, and less fruity flavors than Chardonnay grown in warmer areas like Côte de Beaune.
What kind of wine does Chardonnay make?
Chardonnay is commonly known for its dry white wines that again, are all over the spectrum in flavor. It can range from super high-acid to rich, full-bodied wines, that’s what makes Chardonnay so diverse and unique.
What is Oak Chardonnay?
During the end of the 20h century, “butter bomb” Chardonnay became increasingly popular, which meant taking the juice and aging it in new oak to impart creamy, “buttery” flavors. However, in today’s society, the love for Oak Chardonnay is declining, with people gravitating more towards balanced bottles.
How much does Chardonnay cost?
The cost can range all over the spectrum, with the cheapest bottles being as little as $5 and bottles like Grands Crus going for hundreds, if not thousands of dollars.
Cheese is the perfect course of a special meal and a delicious snack at any other time. It can be paired with so much different, complimenting food and drinks, what made port a good cheese pairing?
Facts About Port
The name “Port” comes from its place of origin, Oporto, in Portugal. The Methuen Treaties of 1703 made it so Portugal was in the Grand Alliance in the war of the Spanish Succession. In return for allowing English cloth free access to the Portuguese markets, Portuguese wines had to be cheaper than French wines to make sure the constant supply of wine was quality wine.
No other country are allowed to call their fortified wines port because the vineyards in Douro Valley are the only place where the grapes for port are grown.
The best temperature to serve port is 55-65F, although, white port is usually served chills and tawny port can be served at cooler temperatures as well.
There are many different kinds of port, around 9 styles, so, which port is best to serve with our favorite cheese?
Port
The finest ports are vintage. The first vintage ports were declared in 1734 and it is still an ongoing term used on the port which is produced in years when grape production is described as ‘exceptional’. LBV is an abbreviation of Late Bottled Vintage and is filtered and bottled vintage port.
Unfiltered ports are called ‘crusted’, they need careful decanting to get rid of any sediment before they are served.
White port is a lot newer than other styles of ports, first produced in 1934 and the dry type is popular as an aperitif.
The Traditions of Serving Port
The British Naval tradition of serving port was that it should literally be served from ‘port to port’ at the end of dinner. Another well known port-passing ceremony is within the armed force and went as follows:
-The port is placed in front of the host.
– The host serves guests to the right.
– The host then passes port to guest on the left.
– The remaining guests then pour their own port and pass it to their left until it is returned to the host.
This is the accepted way to serve port during formal dinners and it is thought that if you were to ask for the port to be passed to you, you’re considered to show a lack of social standing.
Which Cheese Is Best To Serve With Port?
The cheese which is most popular with port is commonly Stilton.
Stilton is salty, creamy and acidic whereas Port is a heavy, sweet fortified wine. This makes for a good pairing because the flavors and textures compliment each other greatly and both have been available for hundreds of years.
A lot of good blue cheeses also have the strength to challenge the dominant flavors of port so that neither of them overpowers one another. So if you are not a fan of Stilton, most blue cheeses are a good option, the best thing to do is visit your local cheese store such as Shisler’s Cheese House and ask for recommendations.
An even more bizarre thing to do with port and cheese is serving white port with cream cheese! You wouldn’t think of that, would you? The best thing to do is explore with flavors because that is where it ultimately all begins and is how experts are still creating new cheeses to this day!
Mother’s Day is fast approaching and it is the one day of the year which is dedicated to pampering moms everywhere… Also, a great excuse to drink lots of wine!
Choosing a bottle of wine doesn’t always mean picking the most expensive bottle. If you’re picking some wine for your mom, the best thing to do is find out what she loves best. It can range from aromatic white and crisp sparkling wines to refreshing rosés and silky reds. Either way, this list is sure to please any mom who deserves the best:
Sparkling Wines:
Berlucchi Franciacorta ’61 Rosé
This wine is a signature sparkling wine of Italy’s Lombardy region, Franciacorta is made in the same way that champagne is. The reason it has ’61 in the name is because Guido Berlucchi began producing the style in 1961, and has remained the leader of the region ever since. It is a beautiful salmon pink wine with flavors or lemon, strawberry, and berry. It is a refined, medium-bodied sparkling wine and pairs very well with shellfish and aged cheeses.
Rack & Riddle North Coast Blanc de Blancs
Rack & Riddle is a special wine as it is part of the handful of wineries in California that still use the méthode champenoise, which is a traditional French process which is used to produce sparkling wine. The attention to detail that this winery employs is definitely noticeable within the taste of North Coast Blanc de Blancs. This sparkling wine is full of bright and fruity aromas of melon and green apple, along with strong complimenting flavors of lemon curd and lime to reserve a smooth and crisp finish.
White Wines:
Smith-Madrone 2013 Riesling
Smith-Madrone 2013 Riesling originates from terroir in which the winemaker Stuart Smith purchased back in 1971. The Smith-Madrone vineyards have been producing grapes perfect for crafting German and French style wines. This particular wine has intense aromas of stone fruit, honeysuckle, and white flower. It also has notes of citrus and stone fruit in its flavor which is rounded out by a creamy finish.
Cherry Tart 2013 Chardonnay
This delicious type of Chardonnay is a blend of grapes from the Cherry Pie winery. The winery has three vineyards in Napa, Sonoma and Monterey counties. It is 100 percent Chardonnay which has a strong aroma of white fruit and flower. The taste is rich with notes of marzipan, pineapple, and caramelized pear, there is also a hint of oak throughout.
Whitehaven 2014 Marlborough Sauvignon Blanc
This white wine is quintessentially Marlborough in its aromas and flavors. It is a medium-bodied wine with notes of gooseberry, peach, and herbs in its aroma and intense tropical fruit and citrus flavors on the palate. Because of its hand-harvested grapes which are grown in the warm New Zealand Climate, it is vibrant, acidic and crisp.
Red Wines:
Columbia Winery 2013 Columbia Valley Merlot
This wine is deep red colored and produced from volcanic soil of central Washington. It boasts fragrant aromas of spice and plum along with dark berry and vanilla. A great pairing with wine would be poultry because of its vivid acidity.
Regusci Winery 2012 Matrona Red Wine
It takes its name from the Italian word for “matriarch” and is crafted in honor of Livia Regusci who was the founding mother of the historic family ranch. This red is more of a vintage blend of Cabernet Sauvignon and Merlot in which it offers rich fragrances of cherry and berries. The berry flavors are also a big part of the taste, along with delicious notes of dark chocolate and coffee beans.
Elizabeth Chambers Cellar 2013 Winemaker’s Cuvée Pinot Noir
Elizabeth Chambers Cellar 2013 Winemaker’s Cuvée Pinot Noir is a delicious blend of grapes from Falcon Glen, Lazy River, and Russell Grooters vineyards. Not only that, but this Pinot Noir is aged for 15 months in French Oak barrels and is most desirable after being in the bottle for more than 2 years. Its notes of cherry aroma and flavors of strawberry and rhubarb are pleasure in a glass.
Rosé Wine:
Solace 2014 Rosé
This is another wine in which is produced using the French méthode provençale, which the process entails red grapes being grown and harvested solely for the production of the rosé. On the nose, the aromas are strong with notes of white flower and some peach. With juicy flavors of raspberry, strawberry ad melon, this wine is a delicious refresher.
Dessert Wine:
Jorge Ordoñez & Co. No. 2 Victoria
Winning multiple awards, this wine had to be included. It is made from 100 percent Muscat Alexandria. Notes of mango, peach, apple and lemon are throughout in flavor and aroma. The crisp acidity balances out the sweetness, making it a delicious dessert wine.
The debate about chilling red wine has been going on for many years, it is almost impossible to get through spring and summer without someone bringing it up. Even though it may seem like a sin breaking the age old tradition of cold whites and warm reds, drinking chilled red wine can be a great and refreshing way to explore these wines into the summer months. Even though the process is as simple as putting a bottle on ice and calling it a day, there are a few helpful tips that an make drinking chilled red wine even better!
You may be asking- why even chill red wines? For the most simple reason: chilled wines are refreshing, especially in the blazing heat! This is the exact same reason that iced coffee and tea exists, it doesn’t feel right drinking a hot beverage when it is blistering hot outside, just like it isn’t refreshing drinking warm wine in heat. Another good thing to chilling red wines is that it brings out a wine’s acidity and heightens fruity, fresh aromas.
Chilled red wine does truly mean “chilled”, and not cold; there’s actually a difference between a cooler wine and an ice-cold wine. This isn’t just for red wine either, it goes for all wines. When a wine is at fridge temperature, it can actually be too cold, it subdues the aromas and flavors and basically strips a wine of all its character. A good guide to temperature is 50-55 degrees, or for an easier guide, take the wine out of the fridge 15 minutes before serving or put it in the fridge 45 minutes before serving. If you need it ready any sooner, a bucket of ice water for 6-7 minutes will make the wine good to go.
So which wines are best chilled? The best way to determine is the structure of the wine. Light-bodied, low-tannin, acid-driven wines are the best reds to chill. Fruity wines are also great to chill because the colder temperature makes the flavors pop, but the more earthy wines can be interesting when chilled as well. The most commonly chilled red wines are Pinot Noir and Gamay from Beaujolais, but wines like Cabernet Franc from the Loire Valley, Zweigelt from Austria and Barbera from Piedmont can also be amazingly delicious when chilled.
You may be thinking if you’re a lover of full-bodied wines, are you not allowed to chill your favorite wines? Is it a good idea to fully chill full-bodied reds? Of course, it is! It may be common to chill light reds, but full-bodied wines can also be just as good when chilled. The cold temperature can heighten the structure of the wine, although wines with a high level of tannin can come unpleasant so it is best to look for full-bodied wines with less tannin and more fruit, such as Malbec and Zinfandel. With reds, it is definitely not advisable to drink them straight out of an ice bucket, but more chilled in the fridge for 15 minutes before serving. The light chills will then make the flavor pop without heightening the unpleasant tannins.
The basic thing to remember is that chilled reds are a thing, it just depends on the wine, how chilled you make them.
Summer is closing in fast and we all want that ‘bikini body’… but we also love to drink wine. Usually losing weight involves completely ridding our lives of all alcoholic drinks. However, we all know that we can’t resist a delicious glass of wine after a long day or even just on a glorious sunny day. So, rather than trying to go cold turkey, why not try this perfect resolution of easing into summer with some low-calorie, weight-loss friendly wines?
Slim wine wines or skinny wines are definitely not the answer, you’d actually be surprised to know that there are plenty of ‘hidden’ low-calorie bottles that can be found on the shelf of your local wine shop. The two main things that contribute to wine being calorific are alcohol and sugar. With this, dry wines are the least calorific than those wines with residual sugar, and wines with lower alcohol content are also lower in calories which are why wine can be more diet-friendly than liquor-based drinks. The serving size may be larger, but wine is lower in alcohol than liquor, and most cocktails require mixers that add even more calories as well. An easy guideline would be to seek out bottles which are completely dry and contain and ABV of 12 percent or less. It doesn’t matter what type of mine, no option will be calorie free, the key is moderation.
For those sparkling wine lovers, you’ll be surprised to know that sparkling wine, in general, is the lowest calorie option for them all. Sparkling wine is usually lower in alcohol as they tend to be produced in cooler climates, and cooler climates generally mean lower-alcohol wines. Also, a lot of bottles have a sweetness level ‘key’ on the label. Lower dosage equals lower added sugar, so anything with the label of “brut nature,” “brut zero,” or “extra brut” is sure to be bone dry.
White wine lovers also don’t need to worry as white wine is the second lowest calorie wine available. They are definitely lower in alcohol than reds, and many of them fall under 12 percent ABV or less. Residual sugar, however, is something to watch for in white wines as many single-digit ABV bottles have a lot more residual sugar, which isn’t the greatest because sweet wines have around 30 more calories per serving than their dry counterparts.
The question you may be thinking right now is: does this mean that red wine drinkers need to drink something else altogether? Absolutely not. Although red wines tend to be fuller-bodied and have a higher ABV than white and sparkling wines, there are still healthy red wine options available. The best thing to do is look for bottles that are less than 13 percent ABV, the cooler climates offer the best options for this. The good thing about choosing red is that you don’t have to worry about sugar, as nearly all red wines are dry. Though, heavy red lovers may have to forgo their Merlots.. just while working on that summer body. A small sacrifice is much better than no wine at all though, that is for sure.
Ice wine might be one of the sweetest mistakes nature has ever made. It is difficult to think how anyone would purposely go out to make ice wine because although it might look like it, ice wine is one of the hardest, tedious wines to produce. Just imagine being outside in sub-zero temperatures, in the dark, trying to harvest frozen grapes.
Image Source: winelifetoday.com
Ice wine is one of the wine treasures of the world, despite some claiming to hate it. It may have almost double the sweetness of your average soda, but once you taste a really decent ice wine, it’ll be hard not to love.
The History Of Ice Wine
The history of ice wine is that during a cold winter in Franken, Germany, in 1794, winemakers were forced to create a product from the grapes available for harvest. The result of this was wines that had a particularly high sugar content, along with amazing flavor. This technique then became popularized in Germany.
How Ice Wine Is Made
The secret to creating ice wine is by processing frozen grapes at around 20 degrees Fahrenheit. The frozen grapes are then transferred into a grape crusher and then into a grape press. Only around 10-20% of the liquid is used for the ice wine and it can take anywhere between 3-6 months for the fermentation process because the juice is so sweet. Once complete, the wines have around 10% ABV and a sweetness range of 160-220 g/L of RS.
The Grapes That Are Used To Produce Ice Wine
The best grapes for ice wine are the ones that grow well in cold climates. These grapes include Cabernet Franc, Merlot, Gewürztraminer, Riesling, Grüner Veltliner, Chenin Blanc, and Vidal Blanc. Cabernet Franc Ice Wines, while delicious, can be incredibly rare, unless you’re in Ontario, Canada, where it can be found relatively easily.
Real Ice Wine
Real ice wine requires a cold climate where the grapes are harvested frozen from the vine. Some wines may be labeled as ‘ice wine’ but the grapes are actually just commercially frozen. Fortunately, in the U.S., Germany, Canada, and Austria, dessert wines are not allowed to be labeled as ice wines if the grapes are commercially frozen. Also, a lot of products may be labeled as “iced wine” or ‘”dessert wine”, so be wary of what you’re picking up and be sure to read labels or look up the product to ensure a true ice wine.
Food Pairings With Iced Wine
Although ice wine is a dessert wine, you might want to pair it with somewhat subtle desserts that contain enough fat to balance the explosive fruity flavors and high sweetness. A few desserts that pair well with the ice wine are vanilla pound cakes, ice cream, cheesecake, and white chocolate mousse. Another great pairing for the more savory lover would be soft cheeses.
Ice Wine Typically Costs Over $30
The price of ice wine is so high primarily because of the cost of production. They are also sold in half bottles because it takes 4-5 times as many grapes to produce the wine. With this, the market for these wines is so small, that you can expect to find ice wines from the US around the $30 mark. If you see any for a lot cheaper, they are likely to be poor quality and/or commercially frozen.
Aging Of Ice Wine
A lot of people believe ice wines can only age around 10 years, but special varieties have proven to age much longer than that. This is all because of the wine’s acidity level and lack of volatile acidity. Wines with higher sugar content and high acidity are likely to age for 30-50 years. It is also inevitable that their taste profile over time will change and the wines will become darker in color and sweeter tasting.
Summer is fast approaching, this is the time to be getting ready for our summer vacations, but what better way to kick start them than with an ice cold beer? Let’s really think about it- at what point does a vacation really begin? Some say it is when you finish your last day of work, some might say the morning of, but let’s be real… You’re not really on vacation until you’re on that plane, sitting back, relaxing and cracking open that first ice cold beer of the vacation. This being said, which domestic airline really does have the best beer list?
A lot of airlines sadly only cater a good beer selection to the more premium classes on board, so in order to win, the airline must serve a great selection to every passenger in every class. It is often that when airlines are awarded for best food, best service, or best drinks, only the premium cabin is considered, which is ridiculous. The majority of people on board are sitting in coach, and they deserve a good drink just like everyone else. This is why flying with Virgin America is the way to go!
Image Source: brookstonbeerbulletin.com
For all those who already fly Virgin America, congratulations- you have the best in-flight beer list in the U.S. Alongside your staple beers Bud Light and Heineken, Virgin America serves up a wide selection of craft beers, including 21st Amendment Sneak Attack, Die IPA, and Anchor Steam. That’s not even the best part! Customers in the main cabin select section, as well as first class, don’t have to spend a dime on their booze because as well as soft drinks, beer, wine, and liquor are all included in their airline ticket!
Again, that’s not all; Virgin America’s snack list is amazing, too! Obviously, your staple nut mix and chocolate chip cookies are on the list, but if you are craving something a little more ‘fancy’, sea salt popcorn, veggie chips, kettle chips and even jerky sausage is available! Because who wants to drink an ice-cold beer without a salty snack on the side? Still not impressed? For those with a sweet tooth, M&Ms and Vanilla Bean Caramel Popcorn are also available! Can’t decide whether you’re craving sweet or salty? Dig into the mouthwatering Hail Merry Salted Brownie!
Can’t find a flight with Virgin America? Don’t worry, Delta comes in at No. 2. While some might say that Delta takes first place in having the best beer list, it is found that the full selections weren’t always available on flights. In fact, on a lot of the trips, even though they advertised Sweetwater craft beer on board, the flight attendants stated they rarely have it on board, which is why it is only fair Delta takes second place. Jet Blue takes third places because of its offerings from Brooklyn Brewery and Harpoon.
If you are a beer lover and refuse to drink wine, you are totally missing out. It is understandable that beer and wine are two very different drinks- with beer being brewed all year-round with lots of different starches and wine being produced only once a year from different kinds of grapes. Beer is also seen as a more casual drink compared to wine.
However, just because beer and wine are completely different, it doesn’t mean you should limit yourself. And, while wine and beer are made in different ways, from different products, they still are both fermented, alcoholic drinks which can truly share flavor similarities.
If you are still in doubt, you won’t be after looking at these 6 popular styles of beer and their wine equivalents:
For Stout drinkers- Try Merlot
For those who drink stouts, generally enjoy the comforting richness of the beers roasted, malty flavors. They often give hints of chocolate, coffee, and even toffee. They are quite exceptional beers and tend to be less heavy and bitter than the average beers.
Red wine is definitely the way to go when pairing Stout with wine. Reds particularly in the region of Merlot, Malbec and Shiraz Triangle (all often confused with each other). These wines have a softer approach, with a richness of fruit, yet a balanced acidity that stout drinkers look for.
For the Pale Ale drinkers- Try Grüner Veltliner
For those who enjoy tasting the hops in their beer, but don’t want them dominating the flavor, pale ales are always preferable. Hops give a fresh greenness to the beer, being grassy and slightly bitter, but complimented by bright citrus at the same time.
The best match for this type of beer is Austria’s Grüner Veltliner wine, which has that same green quality as a pale ale. The best way to describe it is the flavor of chive alongside a bitter and spicy flavor like pepper or radish, all brought together with a citrus like lime or grapefruit.
For the Lager drinkers- Try Verdejo From Rueda
Larger is one of the most misconceived styles of beer there is, being thought as boring, unnotable and suitable for mindless drinking at bars or cookouts. The mass production of this style of beer really takes away how awesome Lager actually is, with its crisp, refreshing, savory taste.
Verdejo contains all the qualities that lager drinkers crave in an alcoholic beverage. Verdejo may seem simple at first, but it has hidden savory qualities of good lagers, with its clean drinkability and bright citrus flavors.
For Wheat beer drinkers- Try Albariño From Rias Baixas
Somehow, in a country such as America, who enjoy super bitter beers, have come to love wheat beer and it has come to be the most polarizing style of beer in America. Wheat beer is extremely thirst quenching and intensely fruity with orange and coriander flavors and close flavors of a traditional hefeweizen.
This fruit-driven beer is closely matched to the delicious Albariño From Rias Baixas because it is intensely fruity, with aromas of tropical fruit such as peach and meyer lemon, but with zippy lime flavors and lots of texture. Like wheat beer, the acidity removes any illusion of sweetness, leaving your mouth refreshed and ready for another sip.
For Sour beer drinkers- Try Loire Valley Whites
The popularity of sour beers has definitely grown over the years. Sour beers tend to be tart, earthy and noticeably high in acidity. This generally means the sour beer is inherently very wine-like. The good thing about this being a wine-like beer is there are plenty of high acidic, savory, white wines to choose from.
The Loire Valley selection of wine is mineral-driven, savory whites. For lovers of salty, tart beverages should definitely look to the Loire region of Muscadet near the ocean. For more ‘out there’ sour beer lovers, you should move inland, where Chenin Blanc has funky flavors of cheese rind, toasted nuts and much more.
For IPAs drinkers- Try Sancerre
While a lot of IPAs reside within the pale ale category, a lot of pale ales are less hoppy than IPAs. IPAs are definitely dominated by the flavor of hops, making it greatly bitter and green. You can definitely not mistake this beer with its bold flavor.
Sancerre has intense hop quality and is also citrus-driven in flavor, making it a perfect match to IPAs. Rather than a bell pepper green type flavor, Sancerre’s flavor is more like fresh cut grass or herbs like basil and parsley. With this wine also being acid-driven, the grapefruit and lemon citrus make Sancerre slightly bitter, but refreshing.
We all know the rule that when it comes to cooking with wine, there’s one for the dish, and two for the chef! (Am I right?!) Us wine lovers have also heard the true advice to not cook with a wine you wouldn’t drink, but then again… it can seem like such a waste cooking with an expensive wine, so let’s see if there is a happy medium.
Image Source: winecellarinternationalblog.com
Now, we all know about those “cooking wines” readily available at grocery stores, but you definitely wouldn’t want to drink those from the bottle. An excellent alternative can be found at any wine store- a value driven alternative, at that. It doesn’t matter if the recipe calls for red or white wine, the key things to look for are light- to medium- bodied, fruity, acid-driven wines; and to avoid heavy wines with lots of tannin or oak because they will clash too much with the flavors of most dishes. The best way to tell if a wine is any good other than those tips will be the price. The sweet spot lies between $10 to $15 dollar, ensuring both value and quality.
What are we waiting for? Let’s throw on our aprons and get cooking with these favorites!
Domaine La Montagnette ‘Sinargues’ Côtes Du Rhône, Rhône Valley, France
For those who enjoy full-bodied wines will enjoy this wine especially. Similar to wines such as Cabernet Sauvignon, it contains familiar grapes for a delicious cooking or drinking wine (or both!) You must take caution and avoid picking up tannic wines as they can be quite bitter when added to a dish. This wine remains low in tannin, but has a darker structure, with blackberry, black cherry, and wet-earth flavor set.
Not only is this a popular drinking wine throughout Spain, it goes perfectly with practically any dish. With blends of Macabeo, Xarello, and Parellada, this wine is close to sparkling, making it similar to Cava. Don’t worry though, this won’t affect your dish because the bubbles flatten as the wine gets cooked, but drinking wise, it will definitely perk up the chef! This perfect sous-chef wine is clean and fresh, offering lemony notes with a touch of rocky minerality.
Countries that are not known well for winemaking provide excellent sources of cooking wine because they typically offer better quality for a lesser price. This wine offers a delicious fruity taste, without a bit of body without the oak. It’s a perfect blend of Roupeiro, Antao Vaz and Perrum is a Portuguese staple. It is a richer wine but still retains its freshness.
Pinot Noir is the perfect drinking wine, but it can also be an amazing cooking wine. It comes in lots of different forms and prices. There’s definitely no reason to waste $50 glasses of wine when a lesser-known Pinot Noir producer exists in Chile, offering a decent bottle for a good price. The Chilean producer specializes in a balance of fruity flavors with an affordable price tag.
Most dishes will want a red or a white wine, but sometimes a rose is preferred. This light red wine is a ‘go to’ when it comes to those times. It is organically farmed in Sicily, made from Nerello Mascalese. Its fresh flavors, raspberry, and red cherry is the fruity delight that is craved and will pop even more in cooler temperatures, so feel free to chill it before use!
Weingut Josef Leitz ‘Leitz Out’, Riesling, Rheingau, Germany
Because of its high acidity, Riesling makes a perfect cooking wine. Be careful not to pick up a sweet version of this wine, though, or there will be an extra dose of sugar added to the dish. With peach and lemony flavors, this wine cooks down (easier than it goes down!) and makes an excellent choice when it comes to cooking.
Going out can be a great time, but it is often not without a lot of stress beforehand. Whether you are hosting a big dinner party, or just having a kick back with a few friends, there is always a certain dilemma that occurs at these events: what wine to drink? There are a huge variety of wines and a huge variety of tastes between friends.
It would be quite difficult and not efficient to get everyone their own bottle of wine or to resort to ordering by the glass. In fact, your wallet, in particular, will thank you for not doing this. For every problem, there usually lies a happy medium, and with you about to be the problem-solving hero of the night, you definitely deserve the first glass!
Some of the most common wine dilemmas and actual solutions to save your night!:
Some Want White Wine, Some Want Red Wine
The perfect medium, in not only color but taste as well, would be Rich Rosé or light, chilled red.
This is one of the simplest answers because mixing white and red anyway would ultimately end up that pretty pink color that Rosé is. The key is to search for a Rich flavored Rosé so that it still contains the flavor and intensity that red wine lovers prefer.
However, if some are strict Rosé naysayers, a safe alternative would be a light red wine which is chilled. While red wine lovers will enjoy the familiar flavors, the white wine lovers will enjoy that fresh acidity and drinkability that cooler temperatures enhance.
Image Source: Assets wine
Some Want Dry Wine, Some Want Sweet Wine
A dry but fruity white wine will create the best of both worlds for both parties.
This is one of the most common dilemmas that shows up at outings. The perfect solution. While the wine remains dry, the fruity flavors give the sweet flavors that are wanted by the other side. Usually, sweet lovers don’t want a wine with residual sugar; they just want a wine that is fruity anyway.
Some Want Oaky Chardonnay, Some Want Clean Pinot Grigio
A solution to this would be rich white wine with fresh acidity and fruit.
Now these two wines may not have anything in common, but the solution falls somewhere in the middle: whites that are rich in body, sometimes with a bit of oak, however still with fresh flavors and plenty of acidities.
Some Want Light Red Wine, Some Want Heavy Red Wine
Solution Number 1 would be a full-bodied red wine with high acidity
Acidity in wine is a hidden gem that makes everything seem lighter and brighter than it actually is. It is a great way to bridge the gap between light-bodied wines and full-bodied wines. This magic makes a 15 percent ABV wine to seem light in body, purely because of acidity.
Solution Number 2 would be a full-bodied red wine with low tannin
Now if you’re not a fan of high acidity wines, another solution would be low-tannin red wine. Light bodied wine lovers usually crave the drinkability of their favorite reds, but full-bodied wines can be just as smooth and easy drinking. The key to finding this is by avoiding overly tannic wines, as they can seem quite coarse and bitter, especially to wine lovers who are used to lighter red wines.
See? There is a happy medium for almost everything, especially wine selection! This is because of the vast variety of wine that is actually out there. You just have to give them a chance!
