Truths and Lies About Wine: Food

Lies: Wine, the older the better Not all wines benefit from aging. Aging provides the evolution of the components of wine, but you need structure of tannin and other components so that time is beneficial and not all wines have this requirement. During aging some characteristics of a young wine smells like fresh fruit aromas are replaced by more advanced such as canned fruit and dried fruit. Generally white wines and sparkling wines should not be saved because its most important features, the freshness and fruit aromas are lost over time. Only white wines very special regions such as Burgundy, France, to gain time. Wine should be taken at room temperature

The sugar masks the natural flavors and tricks the taste buds. Good quality wines are dry, for no sane winemaker put sugar in a quality wine. Good white wine that is very strong yellow color, white wines are very light, ranging from almost colorless to light yellow, with greenish or golden.

Truths: Red wine is for red meats and white wine for white meat This is true in part. Dishes need stronger flavor of wine with more structure, so that the flavors complement each other without one defeat the other. A very powerful wine with a mild dish will slay the plate and vice versa. But there are ramifications of this theory, because the way of cooking the dish is very important to the final taste.

Chicken roast or stew is perfectly accompanied by a red wine. Should be stored flat, away from light and temperature remains constant The bottle lying in contact with the cork the wine, preventing it from drying out and allow air to enter that sour wine. The wines with synthetic corks or screw cap (screw cap) can be stored standing up, no problem. The light directly on the bottle of wine is extremely harmful to wine.