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Informed Wine Guide

Informed Wine Guide  

 

What’s the Difference Between Red And White Wines?

 
 
Obviously the colour’s different, but the differences go much deeper. Red wines and white wines can be either dry or sweet, depending on how much of the sugar has been converted to alcohol during fermentation. Have a sip of white followed by a sip of red, and you'll notice a clear difference. The red wine, in general, will be more complex, and more robust than the white wine. That’s because in the red wine, there are additional layers of flavour. This difference has to do more with the fermentation process than with the grapes themselves.
 
The Fermentation Process
 
The primary difference between reds and whites lies in the fermentation process. With white wines, after the grapes are pressed, the grape stems, seeds, and skins are separated from the grape juice. When making red wines, the stems, seeds, and skins are left in the juice during the fermentation process. Because of this, tannins are released into the juice. These tannins are the components that give the reds their full bodied flavour and complexity.
 
Tannins
 
Tannins are plant compounds present in the bark of trees, some leaves, and grapes. If you've ever drank a strong cup of tea, you'll notice a bitter, astringent taste. This is caused by tannins. These tannins are present in the stems, seeds, and skins of the grapes and are released into the grape juice during the fermentation. The tannins react with proteins, and help to prevent the wine from oxidizing as it ages.
 
Since white wines are usually not aged as long as reds, the tannins aren't necessary. But with the longer aging of red wines, the tannins help the wine to mature properly. The tannins also provide another layer of flavour and complexity. As the wine ages, the tannins mellow out and blend with the wine, losing most of their astringency.
 
Pairing Wines with Food
 
Wine and food were meant for each other. Each enhances and strengthens the experience of the whole. So why is it so so daunting to try to pair food with the ‘right’ wine? Read on for our Informed guide to choosing the right wines to accompany your recipes.
 
Flavour Interactions
 
We are only able to detect four distinct flavours with our tongues: sweet, sour, salty and bitter. However the nose is able to decipher over 200 different aromas! Between the combination of sensory uptakes from both your tongue and your mouth you are able to experience a vast array of flavour characteristics and nuances. As you begin to pair wines with foods, keep in mind that the flavours of the foods can both contradict and compliment wine selections and both can be good. For example, a sweet Riesling can make a bag of salty chips taste even more appealing by contrasting the saltiness while yielding some of its intrinsic sweetness, or when paired with a rich dessert like cheesecake the sweetness of the wine would likely mellow in flavour due to the overriding influence of the cheesecake.
 
Heavy vs. Light
 
Next, consider whether a dish is “heavy” or “light” in nature, the difference between a meal consisting of steak and potatoes or one that tends toward a chicken and vegetable stir-fry. In general, most people seem to prefer heartier foods paired with fuller-bodied red wines and lighter fare to be complimented by more delicate white wines. Again, these are preference generalizations, a place to start and then experiment with your own combinations. Some tend to find it easier to remember red wines with red meats and white wines enhance white meats.
  
Other Factors to Consider 
 
Other factors to take into account when looking at pairing potentials is the foods acidity. Acidic foods, like a Greek salad or lemon-based sauce work well with wines that share an acidic undertone (Pinot Grigio for example). While foods that lean to the sweeter side, like a chicken apple salad, tend to pair well with wines that are just a bit drier than the food they are to compliment (for example an off-dry Riesling).
 
Whatever match you make with foods and wines, enjoy the adventure, and don’t get too caught up in the rumoured regulations. Make a note of pairings you’ve enjoyed for future reference and keep mixing and matching to learn how each component offers influences, be they subtle or strong. The marriage of food and wine enhance each other, therefore making your meal more enjoyable, Here are some basic suggestions when wine pairing to help complement your meals.
 
Food Pairings
 
Red Wines
 
Pinot Noir: Salmon, duck, veal, turkey, lamb
Merlot: Roast beet; pasta, quiche, eggs, pork, veal, and meat casseroles
Cabernet Sauvignon: Beef, lasagna, lamb, duck, cheese, and spicy poultry
Shiraz/Syrah: Chili, barbequed meat, spicy meats, steak and meat stews
 
White Wines
 
Chardonnay: Fish, fried chicken, seafood with butter sauce, pasta with cream sauce, turkey, ham
White Zinfandel: Beef, barbeque, burritos, burgers and pizza
  
Cheese Pairings
 
Recommended White Wine and Cheese Pairings:
Gewurztraminer & Swiss
Riesling & Gouda
Chardonnay & Baked Brie
 
Recommended Red Wines and Cheese Pairings:
Italian Chianti & Gruyere
Zinfandel & Muenster
Cabernet Sauvignon & Blue Cheese
 
Dessert Wine Recommendation:
Muscat with Cheesecake
 

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