|
|
Whites:
Reds:
In general, white wine is served for lighter dishes such as fish, chicken, and pastas with lighter sauces such as a white clam sauce or similar.
Red wines are generally served for heavier dishes such as red meats, grilled game, and heavier pasta dishes such as meat sauces or a red clam sauce.
One thing that should be kept in mind is that this is a general view of what could be served. If you like a white wine with your steak, go right ahead!
White wines should be served cooler that reds, generally around 50 degrees. Reds should be served at about 60-65 degrees. Lighter reds could be put in the fridge for about 15 minutes.
There are many different types of red wines. Heavier reds would be Zinfandel, Cabernet Sauvignon, and Petit Sirah. Medium bodied reds would be Merlot and Malbec. Lighter reds would be Pinot Noir and Beaujolais.
In general, heavier whites would be California Chardonnay, Pulignt-Montrachet, and Gewurtraminer. Lighter whites would be Sauvignon Blanc, Riesling, and Sancerre.
| Home | Wine Terms Explained | Resume | Frequently AskedQuestions | Contact Me | Related Links | Sign My Guestbook |
| Announcements | Wine Quiz | Wine Chat | Bring Me My Wine | Liquor Locker | Vintage Charts: California
France Italy |
Internet Underwear |