Different types of wines
May 26, 2008
Wine is the drink of the well heeled, it it is the toast of high society, and the best wine has conquered the best men of great tastes.
Humankind has known wine as early as 6000 to 4000 BC. The earliest evidence has been seen in Georgia and Iran. Wine has played an important role in ceremonies and celebrations ever since.
Wine is prepared from the fermentation of unmodified grape juice and is therefore an alcoholic beverage. Grapes do not need any acids, sugars, enzymes or other nutrients for fermentation. Therefore wine is one of the most natural drinks around. There are also many types of wine in the market today.
There are many different types of wines, here are just a few.
White types of wine
Chardonnay – Chenin blanc – Elbling – Grauburgunder – Grüner Veltliner – Malvasia – Malvoise – Morillon – Müller-Thurgau – Muscadet – Muscat – Ottonel – Palomino-Picolit – Pinot blanc – Pinot bianco – Pinot grigio – Prosecco – Riesling – Rivaner – Ruländer – Sauvignon blanc – Savignin – Semillion – Silvaner – Traminer – Trebbiano – Verdelho – Verdicchio – Vernaccia – Whiteburgunder – Welschriesling.
Red types of wine
Barbera – Blue Portugese – Bluefrankisch – brunello di Montalcino – Cabernet Sauvignon – Cabernet Franc – Dolcetto – Gamay – Garnacha – Grenache – Lemberger – Limburger – Limberger – Malbec – Merlot – Montepulciano – Moulvedre – Müllerrebe – Nebbiolo – Pinot meunier – Pinot nero – Pinot noir – Prugnolo-Refosco – Samtrot – Sangiovese – Blackriesling – Shiraz – Syrah – Spätburgunder – Tempranillo – Zinfandel.
Some tips for wine and food
Wine rouses pleasure with various foods. Almost any dish can be matched with many types of wines. People have different palates and inclinations: everyone will make their own combinations.
Still life
For example you can try cheese with a young white (any cheese with Chardonnay, light cheeses with Sauvignon Blanc).
Some rules can guide your matching experiments though:
* A simple course leaves room for the wine to shine.
* Old wines are delicate to serve and match. The dish should be discreet.
* In theory, a slightly sweetened or bitter course accentuates the dryness (acidity, tannins) of a wine. You should thus avoid hard wines with sweet food.
* On the contrary, the more a dish is salty or acidic, the sweeter the wine will taste. This is an opportunity for you to try wines for fresher climates.
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