A full-bodied red wine is the perfect companion for a cold winter, while a cold glass of white wine is perfect for summer.
Today we have how to choose white wine in summer.
Many summer favorites, such as spicy crawfish, salads and barbecue, are difficult to pair with wine.
We need a slightly sweet white wine with enough acidity to support the sweetness.
Gewurztraminer wines, for example, are a good choice, with spice and citrus fruit notes that are a powerful counterbalance to the spiciness.
Moscato wines are floral and fruity, perfect for salads and fruit jams.
Riesling is full bodied, with pleasant acidity and intense flavor, which makes it the perfect accompaniment to barbecued pork.
Most white wines are dry rather than semi-dry and come in two main styles.
One is those very dry white wines, full of herbaceous and mineral notes.
Seasoned drinkers like to drink these on their own or with shellfish to match the mineral flavours in the wine.
Another style of white wine is more appealing, fruity and full of berries and tropical fruits, which go well with foods such as fish, chicken and picnic salads.
Popular grape varieties include Sauvignon Blanc, Pinot Grigio, Semillon and Viognier.
The same grape variety can produce very different white wines from different winemakers.
Chardonnay, for example, can be dry and fruity, or toasted and buttery.
Riesling is often thought of as sweet, but it also comes in very dry versions that are full of mineral flavors.
Sauvignon Blanc is usually crisp and mineral, but it can also be made into a full-bodied, fruity type.
It takes a lot of time to learn different wine styles, so make friends with people who know wine and can help you choose the right wine.
Or you can always visit the Wine World website to learn about the characteristics of different wines.
A white wine needs to be chilled.
Here’s a quick way to chill wine when you’re in a hurry.
Fill a container with ice and water, then sprinkle with a handful of salt.
The salt interferes with the ice’s crystallization process, causing the water temperature to quickly drop below freezing.
Then you put the wine in and you can move on to other things, and in just a few minutes, the wine will be at its optimum drinking temperature.
This method is twice as fast as freezing wine in the fridge.
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