white wine

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COLORS

by Flor Sosa

Wine is an alcoholic beverage made from fermented grapes.

wine around europe

France In france, wines are the best models for manufacturers aroind the word. The diverse climate and good soil are the components of the wine varieties available in France. From to the white light of the Loire Valley to the reds of the Midi.

italy Each italian region is home to excellent wines, from the climates to the waarmest. Italy is known for its huge regional variety of white and red wines and its solid grapes growing and wine ,aking tradition.

Rosé wine is produced using red grapes squeezed softly as for white wine and a quick contact with the skins , from 2 hours up until 36. In this way the skins give only part of the color to the must

salami slight

pasta with delicate sauces

tasty dishes based on fish

aromatics

between 10°C and 14 °C

pinc

White wine can be made with either white or red grapes. The major difference between white and red wine is that white wines are fermented without the grape skins. First the grapes are pressed off the skins and the sweet grape juice is collected in vats to be fermented into wine.

Dry white wine

Medium-Dry

Champagne

Viognier

Pinot Grigio

Pinot Blanc

Very dry

Muscadet

Chardonnay

Albarino

Sauvignon Blanc

between 8°C and 14 °C

sour

fresh

yellow in various shades

fruity

molluscs

white meat

fish

crustaceans

Passito ( sweet wine) The sweet wines are produced using the same vinification techniques employed for the normal wines , with the only difference that the grapes before vinification , are subjected to withering

between 10 °C and 12 °C

Novello (New Wine)It is obtained by carbonic maceration . The color is intense and strong aromas or secondary fermentation . It may not be placed on the market before 6 November each year and it is recommended consumption in the first half because of stability .

Chestnuts

dishes based on chestnut flour

Red wine is produced from the must macerated on the skins , so as to extract polyphenols and coloring substances naturally present on them.

Dry red wine

Malbec

Cabernet franc

Merlot

Cabernet Sauvignon

smell

tannic

full-bodied

mellow

best coupling with

dishes based on long cooking and sauces bodies

cheese

red meat

service temperature

between 14 °C and 20 °C

aromas

jam

spices

herbs

fruitly

floral

color

red in various shades