Differences between red and white wine?!
Other than the obvious of color that is!.!.!. I have always wondered why we serve white wine chilled and red wine at cellar room temp!. also, what element in red wine allows it to keep for so much longer(uncorked) than a white wine!? Www@FoodAQ@Com
Answers:
http://en!.wikipedia!.org/wiki/Wine_servin!.!.!.
http://en!.wikipedia!.org/wiki/Wine_tastin!.!.!.
http://www!.winepros!.org/wine101/sensory_!.!.!.
TANNINS (no color contribution)
http://en!.wikipedia!.org/wiki/Tannin
Tannins are astringent, bitter plant polyphenols that either bind and precipitate or shrink proteins!. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of red wine, strong tea, or an unripened fruit!.[
The thing, if any, that allows a red wine to keep longer than a white one is a chemical class called phenols!. Red wines have a larger concentration of polyphenols than white wines!. Polyphenols are good for the wine and good for us!.
http://en!.wikipedia!.org/wiki/Polyphenol
http://www!.raysahelian!.com/polyphenols!.h!.!.!.
http://polyphenols!.ucdavis!.edu/
http://wineserver!.ucdavis!.edu/content!.ph!.!.!.
Red Wine Color: Anthocyanin
http://en!.wikipedia!.org/wiki/Anthocyanin
Anthocyanins (from Greek: ?νθ?? (anthos) = flower + κυαν?? (kyanos) = blue) are water-soluble vacuolar pigments that may appear red, purple, or blue according to pH!.
As far as temperature it relates to the environment we serve red wines in!. The ambient temperature or room temperature helps the reaction of oxidizing harsh tannins in a red wine!. We do this in an open bottle and in a wine glass!. Reds can be served cold but their full flavor will be masked!.
http://www!.wineandleisure!.com/wine101!.ht!.!.!.
Serving temperature/aging/differences
Polyphenols
Tannins
Acids
Now why are red wines aged more than white wines!? A simple explanation is that all grapes are white inside, which means that red wine needs to allow the exterior skin to mix with the interior when being crushed to give it the red color!. This mixture contains tannin, which also aids the aging process significantly!. You also get tannin from the oak sides of the barrel!. Compounds within these, known as phenolics, allow the wine to age longer while keeping the wine from oxidizing!. So the red wine is able to age longer and develop a more full flavored bold taste!.
White wines have these same compounds but at much lower levels!. This is because the inside of the grape is what wine manufacturers mostly use and by not using as much of the exterior skin less tannin is present!. This results in a considerable shorter aging process than a vat with a large amount of tannin present!. Attempting to age most white wines over an extended period causes it to flatten and lose some of its aromatic freshness!.
Poj?me na pivo!.Www@FoodAQ@Com
http://en!.wikipedia!.org/wiki/Wine_tastin!.!.!.
http://www!.winepros!.org/wine101/sensory_!.!.!.
TANNINS (no color contribution)
http://en!.wikipedia!.org/wiki/Tannin
Tannins are astringent, bitter plant polyphenols that either bind and precipitate or shrink proteins!. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of red wine, strong tea, or an unripened fruit!.[
The thing, if any, that allows a red wine to keep longer than a white one is a chemical class called phenols!. Red wines have a larger concentration of polyphenols than white wines!. Polyphenols are good for the wine and good for us!.
http://en!.wikipedia!.org/wiki/Polyphenol
http://www!.raysahelian!.com/polyphenols!.h!.!.!.
http://polyphenols!.ucdavis!.edu/
http://wineserver!.ucdavis!.edu/content!.ph!.!.!.
Red Wine Color: Anthocyanin
http://en!.wikipedia!.org/wiki/Anthocyanin
Anthocyanins (from Greek: ?νθ?? (anthos) = flower + κυαν?? (kyanos) = blue) are water-soluble vacuolar pigments that may appear red, purple, or blue according to pH!.
As far as temperature it relates to the environment we serve red wines in!. The ambient temperature or room temperature helps the reaction of oxidizing harsh tannins in a red wine!. We do this in an open bottle and in a wine glass!. Reds can be served cold but their full flavor will be masked!.
http://www!.wineandleisure!.com/wine101!.ht!.!.!.
Serving temperature/aging/differences
Polyphenols
Tannins
Acids
Now why are red wines aged more than white wines!? A simple explanation is that all grapes are white inside, which means that red wine needs to allow the exterior skin to mix with the interior when being crushed to give it the red color!. This mixture contains tannin, which also aids the aging process significantly!. You also get tannin from the oak sides of the barrel!. Compounds within these, known as phenolics, allow the wine to age longer while keeping the wine from oxidizing!. So the red wine is able to age longer and develop a more full flavored bold taste!.
White wines have these same compounds but at much lower levels!. This is because the inside of the grape is what wine manufacturers mostly use and by not using as much of the exterior skin less tannin is present!. This results in a considerable shorter aging process than a vat with a large amount of tannin present!. Attempting to age most white wines over an extended period causes it to flatten and lose some of its aromatic freshness!.
Poj?me na pivo!.Www@FoodAQ@Com
The color of the grapes for one!.!.!.I will add more in a second
1!. Taste
The difference in taste between red and white wines is pretty significant!. Due to the process, white wine comes out much lighter and fruity (perfect for beginners), while red wine has a much heavier and complex flavor!.
2!. Process & Color
When fermented, the grapes used to make red wine release tannins that contribute to the deep red or burgundy color!. With white wines the skin, stems, and seeds are not present in the fermentation process and without the tannins to release their color the wine comes out white!.
3!. Age
Red wines are typically aged much longer then white wines!. This is because of the tannins, which help preserve the wine!. White wines that contain a much lower amount of tannins cannot be aged like red wine can!.
4!. Serving Temperature
Red wine is served at room temperature in a balloon glass!. While white wine is served chilled in a long stemmed glass (which you hold by the stem to avoid warming your chilled wine)!.
5!. Antioxidants
Your doctor may tell you to drink a glass of red wine with dinner to stay healthy because it contains antioxidants!. But white wine also contains antioxidants!. They’re much smaller, which actually makes them easier to absorb!.
6!. Pairing
When serving wine with food, pair your meal with the wine that compliments it best!. White wine goes well with white meats and light foods, such as fish, chicken or pork!. Red wine goes best with red meat and heavier tasting foods!.Www@FoodAQ@Com
1!. Taste
The difference in taste between red and white wines is pretty significant!. Due to the process, white wine comes out much lighter and fruity (perfect for beginners), while red wine has a much heavier and complex flavor!.
2!. Process & Color
When fermented, the grapes used to make red wine release tannins that contribute to the deep red or burgundy color!. With white wines the skin, stems, and seeds are not present in the fermentation process and without the tannins to release their color the wine comes out white!.
3!. Age
Red wines are typically aged much longer then white wines!. This is because of the tannins, which help preserve the wine!. White wines that contain a much lower amount of tannins cannot be aged like red wine can!.
4!. Serving Temperature
Red wine is served at room temperature in a balloon glass!. While white wine is served chilled in a long stemmed glass (which you hold by the stem to avoid warming your chilled wine)!.
5!. Antioxidants
Your doctor may tell you to drink a glass of red wine with dinner to stay healthy because it contains antioxidants!. But white wine also contains antioxidants!. They’re much smaller, which actually makes them easier to absorb!.
6!. Pairing
When serving wine with food, pair your meal with the wine that compliments it best!. White wine goes well with white meats and light foods, such as fish, chicken or pork!. Red wine goes best with red meat and heavier tasting foods!.Www@FoodAQ@Com
The color of the wine really has NOTHING to do with the color of the grapes!. The difference between red and white wine as far as color, is that white wine is "cleaner" because it doesn't contain the skins and seeds, as red wine does!. You can use the same grapes to make either wine!.
As for the temperature they are served- I can't help ya there!.Www@FoodAQ@Com
As for the temperature they are served- I can't help ya there!.Www@FoodAQ@Com
I found this info on chilling and temperatures and thought it was interesting; and it made sense :)
Red wine is supposed to be served at room temperature, while white wine should be cool!. This means that the smell of red wine is much more important (cold wines don't give off much of a smell)!. So the glass should be big enough to leave room for the smell to build up over the wine!. Many wine experts recommend serving 6 fluid ounces of red wine in a 10 fluid ounce glass!. With white wine on the other hand, the glass can be just big enough to take the wine!.
And also this!.!.!.another view point:
Chilling a wine brings out its acidity!. White wines tend to have pronounced acidic flavors- think of the grapefruit aromas in a Marlborough Sauvignon Blanc or lemony flavors in an Italian Pinot Grigio!. If a wine is served too cold, you may miss out on other flavors, and your wine could taste tart or even metallic!. Conversely, a warm white wine will usually be flat and unrefreshing!.
Red wines are generally better served at cellar temperature- somewhere around 55 or 60 degrees F!. My personal experience is that cold red wine does have interesting flavors, but is also bitter and too tannic!.
A good way to find your personal preferences is to put a heavy chill on your whites, then let the bottle come to room temperature as you drink it!. You will see a wide array of flavors, and even find whites that improve as they warm!. I've also found that it is nice to put a light chill on reds and drink them the same way- you will notice new aromas as the wine changes temperatures!.
This looks like a great website to learn more about wine
http://www!.wineintro!.com/basics/temperat!.!.!.
Edit: No silly :) We're just good at googling :PWww@FoodAQ@Com
Red wine is supposed to be served at room temperature, while white wine should be cool!. This means that the smell of red wine is much more important (cold wines don't give off much of a smell)!. So the glass should be big enough to leave room for the smell to build up over the wine!. Many wine experts recommend serving 6 fluid ounces of red wine in a 10 fluid ounce glass!. With white wine on the other hand, the glass can be just big enough to take the wine!.
And also this!.!.!.another view point:
Chilling a wine brings out its acidity!. White wines tend to have pronounced acidic flavors- think of the grapefruit aromas in a Marlborough Sauvignon Blanc or lemony flavors in an Italian Pinot Grigio!. If a wine is served too cold, you may miss out on other flavors, and your wine could taste tart or even metallic!. Conversely, a warm white wine will usually be flat and unrefreshing!.
Red wines are generally better served at cellar temperature- somewhere around 55 or 60 degrees F!. My personal experience is that cold red wine does have interesting flavors, but is also bitter and too tannic!.
A good way to find your personal preferences is to put a heavy chill on your whites, then let the bottle come to room temperature as you drink it!. You will see a wide array of flavors, and even find whites that improve as they warm!. I've also found that it is nice to put a light chill on reds and drink them the same way- you will notice new aromas as the wine changes temperatures!.
This looks like a great website to learn more about wine
http://www!.wineintro!.com/basics/temperat!.!.!.
Edit: No silly :) We're just good at googling :PWww@FoodAQ@Com
I perfer white wine, red is more bitter!.Www@FoodAQ@Com
