What makes white wine a poorer quality than red?!
What makes white wine a poorer quality than red?
How does chilling make it taste better? Does it deaden the flavor?
Answers:
It is not poorer quality -- it's a personal preference. But, very few white wines will keep for more than a few years, like good reds will. The flavor of whites is enhanced when chilled (not too cold), because of the sugars mainly (even "dry" whites). Even reds should be very slightly chilled (10 - 15 minutes before opening) to brighten up the flavor as it hits the taste buds.
The big difference is that a white needs to be drank within a few hours of opening, (and kept cold), as the flavor will degrade after the first hour or two. The red will get better and better as it breathes, and the flavors will open up. I tend to aerate and filter my good reds and my older reds with an aerating funnel, which really opens then up nicely.
But -- I have some high quality whites -- they are not "poorer quality" -- just different.
Cheers!