The Basics |
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Red vs. White |
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This article will teach you the significant differences between red and white wines, from how
they're made to how they should be stored and consumed. Let's start with how they're made, where it all comes down to the grape's skin. Red wines get their crimson, maroon or purple coloring from the skin of the grape during the fermentation process. The grape juice itself is actually not red at all, but almost free of color, no matter what type of grape it is. The grape skin acts like a dye while the wine is being made, producing the red color. Since the skin produces the color, it's essential that the skins are kept in contact with the juice during fermentation for as long as it takes to get the perfect red hue. On the other hand, since the skins are not required to give a white wine its color, the skins are removed prior to fermentation. Although it's rare, you can find white wines made from red grapes, such as this white wine from Domaine Serene in Oregon, made from Pinot Noir. So you might be asking what the story is with a Rosé such as White Zinfandel? The answer is easy - the skins are kept in contact with the juice just long enough to create that pink color. Once the color is right, the skins are removed. Next, we'll discuss the general differences in taste. Generally, red wines will be more rich and heavy than whites, with more body and a higher alcohol content. This delineation lead to the rule that reds go with meat or food with heavy sauces and whites go with seafood and lighter fare. This rule has some merit, for a light white wine such as Riesling or Sauvignon Blanc would be lost trying to stand up to a T-bone or a lamb chop. And, on the flip side, a huge red wine such as a Cabernet would overwhelm a delicate salmon dish or shrimp scampi. However, as you'll see consistently in the world of wine, there are expectations to this rule. Pinot Noir is a fantastic red to drink with seafood, and there are some full-bodied Chardonnays that can stand up to a steak. Now let's examine the proper serving temperature of red vs. wine. Reds should be served at slightly below room temperature, around 60-65 degrees, while whites should be served much colder, at around 50-55 degrees. However, it's very common to find that reds are served too hot (at room temperature) and whites are served too cold. When this happens, the wines will be dull and not at their best. So, how do you combat this? For whites, it's rather simple - just allow your white wine to warm up before drinking it, by either letting the bottle sit at room temperature for 15 minutes or letting it warm in your glass. This is essential if you pull a bottle of white directly out of the fridge intending to drink it. With regards to reds, it's a little more difficult to deal with a bottle that's too warm. If you're drinking a bottle of red at home, the best thing to do is place the bottle in the fridge for 10-15 minutes to get the temperature down. At a restaurant, this is trickier because many sommeliers or servers will frown upon the practice of chilling a bottle of red. But, if your red is way too warm, ask for the bottle to be placed in an ice bucket for 5 minutes. Finally, let's look at the aging process and how it differs between red and white wines. Basically, red wines have the ability to age much longer than whites due to their tannins, which act as a preservative. Whites are more acidic than reds, which can allow them to age a little, but not nearly as long as a red wine packing major tannins. We do want to note that most wines, regardless of color, do not improve with age. However, if your goal is to purchase wines today that you intend on drinking ten years from now, you'll be looking at reds. To learn more about acidity and tannins and their importance, please read our article on these incredibly important elements of wine. |
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