"White or red?" Perhaps that question has been posed to you, but did you think about the basic differences between the two types of wines that were being offered? Or have you ever thought about the characteristics of white wine? For National White Wine Day, let's take a moment to learn a little about white wine, and then drink a glass or two of it.
White wines are usually made with grapes with light yellow-green skins or light red skins, while red wines are made from grapes with purple or black skins. But it is not the color of the grape skins that gives white wine its yellow or golden color. Both white and red wines are made using the clear juice of grapes, but the skins of the grapes used to make red wine are used in that wine as well. It is the tannins in the grape skins that gives red wine its color and some of its taste.
As a general rule, white wine pairs well with meat such as poultry and fish, while red wine goes well with red meat like beef, lamb, and venison. White wine is usually chilled. Sweeter white wines are chilled at a lower temperature, while fuller white wines should be stored at a little bit higher temperature. This contrasts with red wines, which are served at about room temperature.
Wine can be categorized by the type of grapes that are used to make it. The main type of grapes that are grown internationally and popular for making white wine are Chardonnay, Gewürztraminer, Muscat—used to make Moscato, Pinot Gris—also known as Pinot Grigio, Riesling, and Sauvignon Blanc. There are many other types of wines popular in specific regions, but the grapes used to make them are not grown internationally.
Janice & Jason
— AVAILABLE AUGUST 9 —
Odyssey is a classic wine with an epic journey. Riverland Shiraz is pre-oaked with French oak for a subtle infusion of vanilla, maple, and sweet spice. Barossa Shiraz is blended in to amplify ripe black fruit, dark chocolate, and licorice flavours. A mix of American and French oak during fermentation further refines notes of spice and vanilla and lends silky tannin. Last but not least, Hungarian Acacia enhances texture and body. The three different types of wood are expertly managed to accent the varietal’s ripe dark fruit flavours, enriching the wine, not overpowering it.