White Wine Types – What Goes Best With Certain Foods?
January 30, 2010
For hundreds of years, growing grapes for wine production has been a continuous endeavor that provides pleasure to all walks of life. Pairing the perfect white wine types with a multicourse meal adds an elegant touch. Or relaxing with a cool glass of wine and a simple snack is an enjoyment for any occasion.
Wine Producing Regions
Many countries produce wine for local consumption and for export. The best known regions with the largest distributions worldwide are in France, California, Italy and Australia. Spain and New Zealand have suitable climates for growing white wine grapes and distribute their wines on a smaller scale. In Greece, wine production has been a way of life since early civilization and continues today. Other European countries, for instance, Germany and Hungary produce regional varieties and export within Europe and overseas. South American countries, Argentina and Chile, for example, produce vast quantities of high quality wine.
In France, the regions of Bordeaux, Burgundy and Alsace are known for their white wine types of Chardonnay, Chenin Blanc, Voignier and Sauvignon. The same varieties are grown in California in the Napa Valley and Sonoma Valleys and the Central Coast regions. Australia also produces these varieties as well as Semillon and Pinto Grig. Champagne is produced only in France, sparkling wine can be found in California, Italy and many other countries.
Germany produces the wine types Rieslings and Gewürztraminer. Hungarian wines include Chardonnays, Reislings and blended table wines. The wine regions of Spain produce excellent grapes suitable for custom blends and moderately priced table wines.
The Italians have extensive knowledge of wine making that has evolved through families for generations. In Italy, the regions from Sicily to Tuscany and Tyrol harbor age-old plantings that produce quality Pinot Grigio grapes.
Sweet Varieties
There are many variations of sweetness or tartness even within a particular type. A wine that is made from only one grape (not blended) is designated as a varietal wine. Typically, the sweeter varietals will always include Reislings. Occasionally, Gewürztraminer and Chenin Blanc can be sweet. Blended wines may have a sweet tendency depending on the grapes that are used. Sweet wines can be enjoyed alone or with cheese or fruit.
Dry Varieties
Usually Chardonnay is considered a dry white wine, although, there are many variations depending on the regional climate. Pinot Gris (or Pinot Grigio), Chenin Blanc and some vintages of Voignier tend to appear dry on the palette. Chardonnays are recommended with fish or poultry.
Dessert and Aperitif Wines
Sherry is a favorite aperitif wine that is often found in Spain. Apertif wines can be semi-sweet or dry and are served sparingly. Champagnes or sparkling wines are often served as an aperitif.
Dessert wines are by nature sweet and meant to be enjoyed by sipping from a small liquor or aperitif glass. Sauterne is a popular white dessert wine and Muscat also fits this category.
Choosing the best White Wine types for a particular occasion depends on personal taste. There are abundant varieties to try.
Ian Pennington is an accomplished niche website developer and author. To learn more about white wine types [http://matchingwinewithfoodsite.info/white-wine-types-what-goes-best-with-certain-foods], please visit Matching Wine with Food Site [http://matchingwinewithfoodsite.info] for current articles and discussions.
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Shrimp with White Wine and Linguini
January 29, 2010
INGREDIENTS:
1 lb of large shrimp (peeled and deveined)
2 teaspoons Emeril’s Essence
1 stick unsalted butter
1 – 2 cloves minced garlic
1/2 cup dry White Wine
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound cooked linguini
1 pinch cayenne pepper or crushed red pepper
1/4 cup chopped green onion, tops only
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- Toss the shrimp in a medium bowl with Emeril’s Essence.
- Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve and enjoy! 
Duration : 0:2:52
What kind of white wine to use in baked chicken?
January 28, 2010
I am making a baked chicken recipe that calls for white wine. I’m assuming I should use dry? Does anyone have a good CHEAP brand to use? And any suggestions for what type of dry wine? Thank you!
For cooking I would suggest something strong, like a really woody Chardonnay. Fortunately there are tons of them out there right now, it shouldn’t be hard to find a cheap one. Chenin blanc cooks well also.
I buy my cooking wine from the markdown or discount section when they discontinue it. If nothing is on sale, I buy the cheapest one that isn’t Berringer’s.
What kind of dry white wine is best for a creamy pasta sauce recipe?
January 26, 2010
I want to make a creamy garlic white wine pasta dish for dinner, but am absolutely lost when it comes to choosing the right kind of dry white wine. I keep seeing people say to buy what you’d like to drink, but to be honest I haven’t been exposed to many different wines. I just love the White Wine pasta dishes served at nice Italian restaurants, and wanted to make my own for my husband for dinner tonight.
I manage a wine shop and get questions like this pretty often.
If you want to match the creamy dish with a creamy wine choose a Spanish Albariño, Italian Soave, or a French Burgundy.
To cut through the creamy dish serve an Arneis, a French Touraine or Sancerre, or a Pinot Grigio. Just check with your wine merchant that the Pinot Grigio is fermented dry because many that are produced in the U.S. have a bit of residual sugar, which wouldn’t go well with your meal.
Cheers
Chicken with White Wine Mushroom Sauce
January 25, 2010
http://www.lightscameracook.com
Recipe:
4 ounces uncooked medium egg noodles
1-pound skinless, boneless Chicken Thighs
¼ tsp each salt and pepper
2 tablespoons olive oil, divided
1 tablespoon minced garlic
1 (8-ounce) package presliced mushrooms
1/2 cup dry White Wine
1/2 cup fat-free, less-sodium chicken broth
Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
Season the chicken with salt and pepper to taste. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned.
Remove chicken from pan. Add remaining 1-tablespoon oil to pan. Add garlic, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in broth, cook 1 minute stirring frequently.
Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated.
Duration : 0:3:2
How long is white wine good for cooking once opened and stored in the refrigerator?
January 24, 2010
I normally just use the wine specified as “cooking wine” but I’ve been told the regular (and even cheap) white wines taste better even in cooking. But, I wouldn’t use a lot at a time, and worry it would go bad while in the refrigerator for lengths of time.
First of all, don’t buy cooking wine. It’s nasty stuff and overpriced.
A sweet wine like port or cream sherry will last a long time in the cupboard for cooking. You don’t need to refrigerate it. Nor does vermouth which are wines (used in mixed drinks like martinis and Manhattans. Both red and white vermouth are great for cooking.
With others I’m not sure of I just let them sit in the fridge until I get around to using them–months sometimes. I’ve never had one go bad for cooking in the fridge. I’ve also frozen left over wine in ice cube trays and used it later as part of a soup or the brazing liquid in a pot roast.
I know some cooks are a lot more fussy than I am about this sort of thing. But no one has run from my table yet. Truthfully, I don’t drink wine because it causes me heartburn and I don’t care if it’s $40 a bottle. But I love cooking with wine. I try buy something that I’d drink if I could but not anything expensive.
How to Cook Pork Chops : How to Pan Sear Pork Chops With White Wine Sauce
January 22, 2010
Learn how to pan sear pork chops for pork chops with White Wine sauce with expert cooking tips in this free pork recipe video clip.
Expert: Hiu Yau
Bio: Hiu Yau has been a home chef & caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.
Filmmaker: Hiu Yau
Duration : 0:1:9
Health Benefits Of White Wine For Women
January 21, 2010
Duration : 0:4:54
Types of White Wine : Hungarian Chardonnay Egri
January 16, 2010
Get to know all about Hungarian Chardonnay Egri White Wine; learn more about wine in this free instructional video. Expert: Mihály Fabók Bio: Mihály Fabók is Sommelier at the world famous Gundel restaurant in Budapest, Hungary. Filmmaker: Paul Volniansky
Duration : 0:1:49
Some Tips for Storing Wine
January 15, 2010
A fine meal would not be complete without having a drink of fine wine to accompany it.
If you often hold dinner parties at home, or you feel like spicing up a regular dinner with red or White Wine, you can do so if you have your own wine storage at home. Here are some useful tips on wine storage: If you open a bottle of wine and don’t consume the entire contents, then you need to store it in a cool, dry place. Just put the cork back on and you can store the wine in the refrigerator for a maximum of three days. If you plan to keep the wine for longer than three days, instead of just re-corking the wine, a stopper should be placed on top of the bottle. Then, it should be aired out using a pump for a longer storage time. For wine lovers out there who have a large number of wine bottles – or cases – to keep, there are several effective methods that you can use to preserve and keep your wine for absolute enjoyment: 1. Offsite wine storage.
If you have a large collection of a variety of wines, you can have them stored professionally at an offsite storage. Commercial wine storage facilities charge a surprisingly minimal amount to let you sit back and relax at home while they take care of your wine bottles stored at the perfect temperature and humidity. 2. Wine cellar, refrigerator or closet If you want to have easy access to your wine collection right in your own home, you can do so by having your own wine storage system.
Remember that the culprits to an imperfect wine storage are incorrect or insufficient heat, humidity and light. Make sure that light does not seep into your wine closet, cellar or refrigerator.
It is also important to keep the temperature at a constant degree. For red wines, the ideal temperature is 10 to 18 degrees Celsius while white wines are best kept at 7 to 15 degrees Celsius.
Better yet, consult the vintner or the person from whom you bought the wine to know the exact temperature range to store the wine.
Wine bottles should also be stored lying on their sides so that the cork can be kept moist – this is what keeps air away from the liquid. Once the cork is dry, the wine will be oxidized and lose its quality.
Wine certainly does improve with age so you need to control all the factors affecting the life and quality of your wine collection if you want to enjoy them for a long time.
Jerry Shannon
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