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Don’t think that if
you’ve tasted Chardonnay wine that you’ve experienced
everything a white has to offer. White wines vary as much in
taste color and intensity as red wines and can provide a
world of delicious opportunities especially when paired with
just the right foods.
White wines are actually
not white, but yellow in color. The actual colors can vary
from a very pale straw to a ripe golden color almost orange.
Often the intensity of the color will indicate the fullness,
richness or body of the wine.
Most people will serve
white wine chilled, believing that it enhances the flavor.
However a perfect temperature for a white wine is 11 degrees
centigrade which is below room temperature but not so cold
that the delicate flavors are “dumbed down”. If you have
refrigerated your white wine and you’re planning to serve
it, remove it from the fridge about a half hour before
opening to bring the temperature up slightly. That way
you’ll really enhance your enjoyment of this lovely
beverage.
White wine is often
served as an aperitif, with a lunch or brunch, between meals
or with specific fare such as egg, poultry or fish dishes.
It can be an excellent accompaniment to certain cheeses.
Here is a list of some
delicious wine varietals; they’re best country of origins,
and their recommended food pairings.
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