Ravi K Joshi

About Wine

Red Wine

White Wine

Dessert Wine

Champagne/ Sparkling Wine

Reds are reds and Whites are whites- right? Well not entirely! While White wine can be made from red grapes if the skin is discarded after crushing the grapes, Reds too can contain a percentage of Whites- for example, Chateauneuf-du-Pape wines from France. However, when it comes to enjoying wines, I would recommend you don’t get overwhelmed by the winemaking technicalities and trust your palate with certain guidelines  regarding appreciating wines as follows:-

  • Store  wines bottles with corks horizontally in a cool place so that the cork remains wet and easy to remove. This also maintains the air tightness of the bottle to keep flavours of the wine preserved for long.
  • Have proper glassware for serving wines. Adjacent photos depict the Red, White, Dessert & Sparkling   wine glasses.Each glass has a definite purpose as follows:
    • Red wine glasses have a bigger bowl to enable aeration of the wine for evolving its bouquet & flavours. These can typically contain 270 ml- 415 ml of wine.
    • White wine glasses are not so voluminous as the Red wine ones due to absence of aeration requirement and can typically contain upto 240 ml-360 ml wine.
    • Champagne flutes are narrow and tall to be able to hold the bubbles for longer due to a small surface area exposed to the air. These contain 180 ml- 210 ml of bubbly.
    • Dessert wine glasses contain a small measure of wine (upto 120 ml) and the glass is designed to direct the wine to the back of the tongue to prevent overwhelming of the palate by the sweetness of the wine.
  • Serve wine at the right temperatures. Generic guidelines are- 16-18 degrees for Red, 10-12 degrees for White & 6-8 degrees for Sparkling & Dessert wines.
  •  Red wine with red meat and white with white meat is mostly true if ‘white meat’ here is Fish or Sea Food (& not Poultry). However, for those deeply into pairing food with wines, there may be some  light bodied and soft tannin reds that can go well with white meats too, for example Pinot Noir from Burgundy, France, and Barbera  from Italy.
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