THE RED WINE

Red wine comes in different shades, and is much stronger than white. Thus, we can admire varieties
of red purple, red bloom or pure red and intense red wine. The curiosity lies in the fact that the
redness of the wine comes from the pigments located in the exocarp, the bark of the grape not in the
core and its color depends both on the vinification process - the time when the must is in contact with
the bark, the process called maceration, acids from wine and the quality of barrels.

Here are the most important varieties of red wine and the kinds of food that best match them:

Barbera - is a red wine that comes from Italy, with accents of land without too many flavors. It best
fits with antipasti, carpaccio, sausages, pasta with tomato or vegetable sauce, pizza, rabbit meat,
beef sausage, musaca.

Cabernet Franc - comes from Bordeaux red and is Cabernet Sauvignon cousin, with a cherry and
berry flavor with creamy notes. It best fits with couscous-based pasta and food.

Cabernet Sauvignon - the king of red wines, this wine was born in Bordeaux. A harsh drop in youth,
has the ability to give birth to amazing flavors at maturity. His savor is complimented and
compliments any grilled meat (poultry, beef, rat, lamb) or in more complex foods, mushrooms, goat
and sheep cheese, chocolate and berries.

Malbec - another wine that comes from Bordeaux, but we also find it in areas like the Loire Valley,
Cahors, the Mediterranean and California, and Argentina. Grapes have a delicate, fruity aroma with
plums and berries. It is best matched with red meat.

Merlot - although originally a sort of mixed grape, over the past 20 years has earned its identity
identity. It has fruity and fruity flavors similar to those of Cabernet, and is complemented by the same
kinds of food, plus fish, especially tuna, and Chinese spicy food.
Pinot Noir - is the most seductive red wine, being a symbol of it. More delicate than Cabernet, it has
a richness and intensity of great taste and a look like velvet. It excels with fish, especially salmon with
seafood, with poultry, sheep, honey, foie gras, and all types of cheese.

Syrah - a sort of grape that was born in Côte Rôtie in France, Syrah produces a very aromatic wine
with carnal, smoked, spicy and peppery accents. The lighter wines blend with bistro dishes, but the
strongest perfectly accompanies cooked lamb and horseradish and French cheese.

Zinfandel - a mixture of Italian variety with Croatian variety, this wine has peppery, muscled and
hazy colors. It suits best with tomato sauces and pasta, with pizza, curry and dry cheeses.

WHITE WINE

Delicate or strong as a gladiator, white wine is best matched with light meat based on chicken, fish or
turkey. But you can serve a sweet Riesling with a very spicy preparation or a Gris Wine with a hot
Mexican dish. Although not as complex as red wine varieties, white wines can match the taste buds
just as well if they are matched to the right mix.

Chardonnay - the most popular white wine, is fruity, cold and easy to drink. The producers are
divided into two, those who highlight the fruity aroma and those who insist on the barrel flavor, which
gives it a less tasty taste. It is tasty associated with any cheesy, eggs, fish or bird, seafood, pasta
salads, Thai and Mexican dishes.

Chenin Blanc - is a variety of grapes that produce dry wines with fruity and sweet flavors. I come
from the Loire Valley of France, namely Chenin Mountain in Tourraine. It excels with cheese and
salads, seafood and raw-dried sausages.

Pinot Blanc - like his red brother, this wine is seductive and suits very well with many kinds of food.
Among the seafood, shrimp and shellfish, smoked fish and oysters are the ones that best compliment
it. But it also fits well with pasta with cheese cream, with vegetables, raw, prosciutto, chicken salad,
Chinese or Mexican dishes.
Pinot Grigio / Gris - comes from Italy and is a wine with a floral and rich bouquet, with shades of
white-gray-orange, fused by its acidity. May be slightly harsh and acidic, but sweet. It is best suited
for salmon, shellfish, oyster, antipasti and Chinese spice preparations.

Riesling - another flavored wine that is very popular, Riesling comes from Alsace and may be a
fresher flavor for Chardonnay / Sauvignon Blanc. Less spiced, this wine is based on its subtle flavors.
It fits perfectly with chicken, white, smoked, seafood, pasta, Thai, Mexican and Chinese dishes. In a
Riesling dry, pasta salads, rabbit preparations, sausages go, while on a Riesling semi-dry sausage,
prosciutto, asparagus, curry and sushi are better suited.

Sauvignon Blanc - it is said to be the poor Chardonnay. It is produced in a similar way but with half
the cost. This wine has many flavor identities, ranging from a white, pure and pure wine to a fuller
wine, contoured by oak barrels. It does a great job if it is matched to strong flavors such as goat
cheese or black radish salad. But it also fits with fish, seafood, seafood pasta, pasta salad, Nicoise
salad, asparagus, foie gras, curry.

Viognier - the most acclaimed white wine on French realms, Viognier is a highly aromatic wine with a
range of flavors including peach, apricot, nectarine, lichee, musk and floral notes. Being very
aromatic is harder to match with food, but it complements well with lobster, crab and fish, but also
with pasta with vegetables.

WINE SERVING TEMPERATURE

Most people think wine, especially red, should be served at room temperature. But this expression
has been developed based on the basement storage cell, which has a normal temperature of 8
degrees Celsius.

The more delicate white wines should be served at a minimum temperature of 7 degrees Celsius, if
they are colder, their flavor will be diminished.

Stronger white wines with a very rich bouquet and more delicate red wines should be served at a
temperature of 10 degrees Celsius.

Red wines with a complex bouquet should be served at a temperature of 15 degrees Celsius, a
lower temperature, especially in their case, offers an unpleasant, slightly hot taste.

Rule: Always keep your foot, not the cup. So, if the wine is served at the right temperature, you risk
to warm it with your hand over the cup and damage its taste.

FOODS FOR SERVING WINE

The taste of wine can be influenced even by the shape of the glass and, of course, here are some
rules if you really want to impress.

Red wine is served in glasses characterized by a round and full cup that increases the oxidation rate,
and automatically carves its complex flavor. There are two types of red wine glasses:

The Bordeaux glass, which is designed for The Burgundy glass, which is for red wines
strong and very aromatic wines, directs wine with a more delicious flavor, guiding wine on
to the base of the mouth the tip of the tongue
White wine can be served in varied glasses of shape and size, from the narrow and delicate
champagne cup to the long glasses used for Chardonnay. The same applies: stronger glasses for
stronger wines and taller and narrower glasses for more delicate wines. The difference between red
and white wine glasses is that the latter have narrow mouths because white wines oxidize faster.

Classification
There are some rules and norms that classify wine types, which are the ones that distinguish and
distinguish quality. Thus, wines can be classified in zones, many areas winning a special international
reputation in wine production.
The most recognized are:
Bordeaux, Rioja, Chianti, Tuscany in Europe;
Napa Valley in California;
Barossa Valley in Australia;
Central Valley in Chile;
Vale dos Vinhedos in Brazil.
Wines can also be graded by vine variety (Pinot Noir, Merlot, etc.). France is the one who has
imposed a quality rating, starting with the lowest - Table wine, then Appellation d'Origine Vin Délimité
de Qualité Supérieure (AOVDQS) and the highest Appellation d'Origine Contrôlée (AOC).