White Wines

Written by Stacy Chbosky
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White wines are not collected as seriously as red wines. This does not mean, however, that all white wines are of roughly the same caliber. Whites vary tremendously in price and quality. An exceptional white wine is a thousand times better than a mediocre red.

White wine is also sometimes thought of as a preferable wine for the summer months. Red wine can often seem too heavy and cloying from June through August. The summer is a time for lighter meals, and lighter wines to accompany them.

White Wines and Food

White wines are for seafood and red wines are for beef, right? This isn't necessarily the case, although it is based in common sense reasoning. White wine is a bit lighter than red, making it an ideal accompaniment for vegetable dishes, salads, seafood and the like. Red wine is more substantial, making it a better match for heavier dishes like game, beef and pork.

As a cocktail, white wine can be used as a base for spritzers. Spritzers are usually nothing more than white wine, ice and soda water, although they can also be made with ginger ale or lemon lime soda. Great whites are made all over the world, from Chile to California, Australia to Germany.


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