“I cook with wine, sometimes I even add it to the food.” – W.C. Fields
About wine – white and red, how we make them, what their nutritional composition is, and how to skillfully pair them with food to deliver maximum enjoyment from the experience. We will discuss these and more curious wine stories.
From Juicy Grapes to a Glass of Wine
Winemaking is just that – a craft. A complex process performed in harmony with nature, accumulated knowledge, and the miracle of fermentation, which we discussed in more detail in the article about the benefits of grape fermentation.
The main difference in the winemaking process lies in the state in which the grapes ferment. With white varieties (like Chardonnay, Muscat, Rkatsiteli), the grapes ferment without their natural skin and seeds, while with red varieties (like Rubin, Merlot, Cabernet Sauvignon), the whole grape is used for fermentation. Due to this difference, it can 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 kcal. 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 like herbs, fruits, etc., if any. The question of the place of wine in a healthy diet is debatable. Naturally, the drink should be consumed responsibly and in moderation and should be more of a flavorful addition to the food.
Our recommendation is always, when consuming wine, red or white, to drink enough fluids to ensure that your body is hydrated and metabolizes the drink optimally.
Alcohol Content
The alcohol content depends on many factors. If we look at our wines, we will see that our red blend Cabernet & Pamid & Rubin 2018 has an alcohol content of 13.5%, while the white wine Zasuchano Chardonnay & Muscat & Sauvignon Blanc – 13.2%. We do not always see such equality, however, as red varieties are usually harvested later in the season, allowing the grapes to accumulate more sugars and, after fermentation, produce a higher alcohol content. Some sources indicate that a good starting point for red wine is 12 to 15%, while for white wine, the average value is around 13.5%.
Wine and Food Pairing
If we need a basic rule, it would sound like 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, spicy (pungent), 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 the sweet taste can be found depending on the specifics of the wine in any type.
Remember that bitterness is present, of course, but if it is pronounced, it is a negative. It should be balanced, with sweet-sour notes being the basis of the taste.
After familiarizing ourselves with the main tastes of food and wine, it is time for experimentation. What sensation do you want to achieve? Similar to the theory of colors, where we can bet on complementary colors (e.g., light and dark shades of blue) or contrasting (white and black), when pairing wine and food, it is not necessary to stick to specific rules.
Try Contrasts
If you want to create a great combination of fresh, slightly salty spaghetti with moderate butteriness and a creamy sensation (ricotta, mozzarella, or another suitable cheese), opt for a sour-sweet and slightly astringent red wine.
Create a Common Flavor
You can try a combination of similar flavors. The same dish can be paired with a lighter white wine with creamy notes. This way, you will match the consistency of the wine with the consistency of the sauce.
Do Not Forget to Use Some of These 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 Full Flavor
- Pair with red meat, juicy steaks with more fat
- Try with lasagna or spaghetti Bolognese, and why not with spicy pepperoni pizza?
- Make the dessert impressive! Pair dark chocolate with full-bodied red wine
