Red wine or white wine? What if I serve a rosé wine? Surely you have been faced with this situation on more than one occasion. How to solve it? The usual option is to go by the hackneyed cliché of “fish goes with white and stews with red”, but can we go a step further?
Gastronomy is a total experience that succeed when it really manages to conquer all the senses. In order to offer a first class dinner, we can base our choice of which wine to serve on the following 3 criteria. If today you have an important dinner and you don’t know which wine to serve, take notes!
Neither bicycles are only for summer or red wines are only for winter. It is not written anywhere that a certain typology of wine is strictly subject to a certain time of the year. However, it is true that it is usually recommended to serve white wines (such as 3055 Chardonnay) or rosé wines (such as 3055 Rosé) during hot periods and red wines (such as 3055 Merlot Petit Verdot) during winter.
Why is that? Partly because white and rosé wines are usually served cooler than red wines. It seems obvious to think that in summer a more refreshing drink is more appealing than one served at room temperature. As a general rule, young white and rosé wines need to be served chilled, at a temperature of between 7 and 12 degrees. First the wine category itself has an innate freshness component, and second when chilled, all the aromatic and gustatory power can be better appreciated, as the cold attenuates the sweet and alcoholic sensations, while enhancing the tannins and acidity.
Crianza white wines (and even, in some cases, young red wines) can also benefit from an additional point of refrigeration because, if done in the right measure, it can enhance their nuances even more. It is enough to keep the bottle in the fridge for a few minutes until it reaches 12-14 degrees before dinner begins.
As a general rule, the ideal temperature is always between 6 and 18 degrees; above or below these levels, wines lose expressiveness and even become aggressive.
Here we share with you a small guide to the ideal temperature for each wine according to its characteristics:
2. Type of menu
The most determining factor when choosing a red or white wine will always be food. Wine and food are two complementary elements that must learn to “dance” together without getting out of step throughout the evening. There are two principles that can govern the choice between a red or white wine or a rosé wine: association and contrast.
In the first principle, he explains that the wine should be associated with the food, trying to combine the temperature, texture, color or flavors of the two elements. That is to say, if we serve a sweet and compact dessert, it will be coherent that the wine that accompanies it also has hints of sweetness and a lot of power.
The principle of contrast, on the other hand, explains that when choosing between one wine or another, it is possible to seek balance by contrasting two opposing flavors. Thus, for example, the bitterness of blue cheese goes perfectly with a sweet wine.
Is it a romantic dinner or a family celebration? Is it a formal setting or a relaxed dinner? Are you on holiday or is it a business dinner? There are other collateral factors that can also condition -and to a great extent- the choice of wine. Before serving wine at the table, it is important to consider the context in which the evening will take place.
In the end, whatever wine you choose, the most important thing is to enjoy the moment and the company, so all you have to do is uncork the bottle and toast to it!