DISPENSA CLASSE QUARTA DI INGLESE
Wine Knowledge: Types of wine – Food matchingWine is the alcoholic beverage made from the fermentation of grape juice, called Must. Fermentation is the natural conversion of the sugar contained in the grapes into ethanol. The word "wine" derives from the Latin "vinum", meaning "grape vine".
Although there are thousands of grape varieties, "Vitis Vinifera" is the most used for the production of fine wines.
When wine is made from one grape variety it is a "varietal". When it is made from more than one variety it is a "blended wine".
An example? Two great French red wines: Burgundy, made from the single variety Pinot Noir; Bordeaux, red wines made from blends of up to five varieties. The juice of all grapes is white or very pale yellow.
This means that white wine can be made both from black and white grapes.
The colouring of pink and red wines develops as the skins and pips of black grapes are left in contact with the must or a grape juice, colouring it.
Wines are classified as: Still, Sparkling, Fortified.
Still means wines lack carbonation.
Sparkling means wines have carbon dioxide to make them fizzy.
Fortified means wines are "fortified" by the addition of alcohol either during or after fermentation.
Serving wine at appropriate temperature enhances the pleasure of drinking it.
Remember to store and serve: red wines at room temperature and white,rosè or sparkling wines are served chilled.
A good wine and food pairing improves the quality of the meal.
The balance and contrast of these elements is the key to a perfect match.
The universal rule is that food and wine can complement and contrast, but the one must not mask the other's individual distinctive flavour.
There are a few guidelines to follow. Always serve:
•white wines before red wines •dry wines before sweet wines
•full bodied wines match with strong tastes and hearty dishes •red wines best complement meat dishes and cheese
•white wines best accompany light dishes •sweet wines go well with desserts
•wine must never be served with dishes dressed with vinegar or lemon juice, salads pickles, marinated meat or fish, when these are main dishes.
