Red or white? That is the question.
"I cook with wine, sometimes I even put it in the food." - W.C. Fields
About wine – white and red, how we make them, their nutritional composition, and how to expertly pair them with food to maximize the dining experience. We will discuss these and other curious wine stories.
From the juicy grape to the glass of wine
Winemaking is precisely that – a craft. A complex process that we carry out in harmony with nature, accumulated knowledge, and the miracle of fermentation, which we discussed in greater detail in the article on the benefits of grape fermentation.
The main difference in the wine-making process lies in the state in which the grapes ferment. For white varieties (such as Chardonnay, Misket, Rkatsiteli), the grapes ferment without their natural skins and seeds, while for red varieties (such as Rubin, Merlot, Cabernet Sauvignon), the entire grape is used for fermentation. Due to this difference, it could be argued that red wine contains more beneficial substances than white wine.
And to answer the ladies...
There is no significant difference in the caloric content of the two types of wine. According to most sources, a glass of red and a glass of white wine (about 150 ml) contain between 115 and 125 calories. Meanwhile, the carbohydrates in the same amount of wine amount to 4-5 grams. Of course, the nutritional composition depends on the grape varieties, the specifics of the fermentation process, and the content of additives such as herbs, fruits, etc., if any. The question of wine's place in healthy eating is debatable. Naturally, the drink should be consumed responsibly and in moderation and should rather be a flavorful addition to food.
Our recommendation is that whenever you consume wine, red or white, you should drink plenty of fluids to ensure your body is hydrated and metabolizes the drink optimally.
Alcohol content
Alcohol content depends on many factors. If we look at our wines, we will see that our red Assemblage Cabernet & Pamid & Rubin 2018 has an alcohol content of 13.5 vol.%, while the white wine Zasukano Chardonnay & Misket & Sauvignon Blanc has 13.2 vol.%. However, such equality is not always found, as red varieties are usually harvested later in the season, which allows the grapes to accumulate a larger amount of sugars and consequently lead to a higher alcohol content after fermentation. Some sources indicate that a good benchmark for red is 12 to 15%, while for white, the average is closer to 13.5%.
About wine and food
If we need a basic rule, it would be this: "Lighter foods with white wine, heavier foods with red wine." However, we want to go beyond general rules and tell you about some more interesting pairing methods.
If we refer to the ancient Eastern science of health, Ayurveda, we will find that food contains predominant or combined 6 different tastes: sweet, salty, sour, bitter, pungent (spicy), and astringent (or food with a dry consistency).
Wine, on the other hand, has three main taste characteristics: red wine has many more tannins, which create an astringent sensation and taste; sour notes are more characteristic of rosé, white, and sparkling wine; and sweetness can be found in any type depending on the wine's specific nature.
Remember that bitterness is, of course, present, but if it is distinct, it is a negative. It should be balanced, with sweet-sour notes forming the basis of the taste.
Now that we are familiar with the basic tastes of food and wine, it's time for experimentation. What sensation do you want to achieve? Similar to color theory, where we can rely on complementary colors (e.g., light and dark shades of blue) or contrasting ones (white and black), when pairing wine and food, we don't need to be bound by specific rules.
Try with contrast:
If you want to create a wonderful combination of fresh, slightly salty spaghetti with moderate fat and a creamy feel (ricotta, mozzarella, or another suitable cheese), opt for a sweet-sour and slightly astringent red wine.
Create a common taste:
You can try a pairing variation with similar flavors. The same dish can be combined with a lighter white wine with creamy notes. This way, you will match the consistency of the wine with the consistency of the sauce.
Don't forget that you can use one of the following tricks:
- The wine should be more acidic than the food.
- The wine should be sweeter than the food.
- The wine can have the same taste as the food.
A few tips for strong red wines with a rich taste:
- Combine with red meat, juicy steaks with more fat.
- Try with lasagna or spaghetti bolognese, or why not with spicy pepperoni pizza?
- Make the dessert impressive! Combine dark chocolate with a full-bodied red wine.
Bring the ancient beverage home:
Assemblage Cabernet Pamid Rubin 2018
Dry Red Varietal Wine
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CUVEE SAUVIGNON BLANC 2019
White wine with a delicate taste
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NALOZHEN PELIN Magnum 1.5 liters
Aromatized wine type "Pelin"
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