White Wine Can Be The Right Wine All The Time

A lot of people are put off by wine because of all the restrictions and rules they think it has. They are told that you can only drink certain wines with specific foods, or that there are some wines you can only drink during certain times of the year. It is true that some wines are better suited to particular foods than others, and there are a very few specific wines that either should be opened and enjoyed right away or should continue to age for several more years, but these should be considered exceptions to the rules.

One of the most prevalent “rules” is that white wine is only to be consumed during the summer months. This rule is an unfortunate by-product of refrigerators. The single most important element when it comes to the flavor of wine once it has been bottled is the temperature it is served at. Generally speaking, the heavier a wine is in body and composition, the warmer it should be served. Because almost every white wine is lighter than almost any red wine, whites taste better chilled.

The problem is that some people think chilled means about two degrees above freezing. At that point, there are very few wines that retain any sense of nuance when it comes to flavor or aroma. Only the strongest flavor of the wine will come through, and the secondary flavors will be buried, leaving the wine tasting flat. After spending a few days in a typical home refrigerator, it is difficult for anyone other than a trained professional to notice much difference between a Fume Blanc and a Pinot Grigio.

This is just one of the reasons why the majority of white wine sold in the United States is oaked Chardonnay, White Zinfandel and New Zealand style Sauvignon Blanc. These three wines are known for being overly buttery, sweet and with a hint of grapefruit flavor, respectively. These styles of wine are strong enough to retain their signature flavors in spite of being served at too cold a temperature. Other varietals that are more subtle and complex simply have their distinct flavor get lost.

The best way to serve most white wines is to keep them out of the refrigerator until 30 to 45 minutes before serving. Putting them in for just that long will get them to the optimum temperature. Even for the bolder white wines that are out there, served at a higher temperature than what is considered the norm will allow for more flavors to come through and really present the full nature of the varietals. The winter may not be the best time for a frozen margarita, but it does not mean you have to keep your white wines hidden until spring time.

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