Compare/Contrast

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  • Topic: Wine, Fermentation, Chardonnay
  • Pages : 2 (610 words )
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  • Published : April 22, 2013
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Andrew Davenport
Eng121
Kimberly Morris
April 8, 2013

The Differences of Red and White Wine

Whether or not a person is a casual wine drinker or and avid wine enthusiast, there are many distinct varieties and characteristics to red and white wine. Some differences include flavor and aroma, color, food pairing, and production, just to name a few.

Red wines are primarily made from dark-colored, red, or black grapes. These grapes produce colors ranging from pink, red, violet, even brown hues. Red wines tend to be heavier with bold as well as subtle earthy flavors and aromas. A common rule of thumb is “red wine with red meat” (Unknown). Heavier meatier dishes like lamb, beef, duck, and other gamey meats along with red sauce pastas, and bold cheeses pair nicely with red wines (Stop). Red wines are usually served close to room temperature, generally around 50-65 °F (Slinkard). Syrah, Merlot, Cabernet Sauvignon, Malbec, Pinot Noir, Chiantis, and Zinfandel, (Breton) just to name a few, are popular varieties of red wines.

White wines are made mostly from green or white grapes, which produce colors ranging from light yellow, straw, green, gold, and brown hues. They tend to have a light, crisp, refreshing flavor with fruity notes and aroma. White wines pair nicely with light meals like chicken, fish, seafood, salads and even desserts (Stop). It is often said "white wine with white meat" (Unknown). White wines are usually served chilled, 45-50 °F (Slinkard), rather than room temperature. Popular varieties of white wines are Chardonnay, Riesling, Sauvignon Blanc, Semillon, Pinot Grigio, Moscato, and Gewürztraminer. (Breton)

The production of red and white wines are very similar, however, making white wine requires the seeds and skins to be removed, leaving only the juice. On the other hand, red wine does not require the removal of the skin; the skins are what provide the difference in color and taste. Next, yeast is then added or "pitched"...
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