They have a light character and have crisp fruit flavors and aromas. They can be sweet or dry or somewhere in between. Chardonnay, Pinot Grigio/ Pinot Gris, Riesling, and Sauvignon Blanc are all white wines.
In a way, Barbaresco is the younger brother of Barolo. Both of these red wines are made in the Piedmont region of Italy and pair well with grilled meats.Burgundy, and other high quality Pinot Noirs, should be served at between 61 to 64 degrees, while lighter or more common reds such as Chianti, Zinfandel or Cotes du Rhone, should be served at about 57 to 61 degrees. Red table wine is best served from about 54 to 56 degrees, while Beaujolais is one red that should be served chilled, from about 51 to 55 degrees Fahrenheit.
When white wine is made, the skins of the grapes are separated from the juice when they are put into a crushing machine. Then yeast is added to the juice for fermentation, until the juice becomes white wine. After filtering etc, the wine is aged by storing it in stainless steel or occasionally oak containers and bottled after a few months.This will take a few days to a week. Much of this decision depends on how much color you want in your red wine. Generally, the wine has not completely fermented at this time. There still should be some residual sugar that will need to go through further fermentation.According to the American Journal of Nutrition, red wine actually provides antioxidants to the body, and reduces the harmful effects of bad cholesterol in the cardiovascular system.
White wines, then, are made without skins or seeds and are essentially fermented grape juice.Derived from the Nebbiolo grape, Barolo wines are typically deep red with a thick and complex flavor that is sometimes flowery, reminiscent of violets and roses. Other flavors are fruit, licorice or oak. Barolo should be enjoyed at 60F and can age for 5-10 years. That's markedly cooler than the 72 degrees generally considered to be optimal room temperature. End of Primary Fermentation(?) - The winemaker must decide if the must has fermented long enough. Barbaresco is a red wine that is more elegant and aromatic, though still powerful. As a general rule of thumb, high quality, full-bodied reds are served at warmer temperatures than other wines, but even Fine Bordeaux--and other of the highest quality reds--should be served in a temperature band between about 62 to 66 degrees Fahrenheit.
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