As the spring-summer season arrives, virtually all of our habits change, especially the food we eat. While caloric and hearty dishes give way to lighter recipes in which vegetables, fruits and fish stand out; complex reds also lose ground to whites that are drunk fresher and pair very well with seasonal meals.
Below are 5 tips to better enjoy white wines on the hottest days of the year:
1- Acknowledge diversity
The universe of white wines is so wide that there is a different style for each consumer profile, drinking situation and pairing. This great division differentiates two aspects that characterise wines and are closely related to each other: first, their structure, their substance in the mouth and their body; second, the grape variety used to make them.
This leads to at least three categories of whites: the aromatic and fresh wines, the medium-bodied and fruit at core ones, and those which are more well-bodied and structured. Therefore, when talking about white wines, we should not lose sight of the diversity of coexisting styles.
2- Consider pairings according to the wine style
Just like reds, white wines can also be paired with a large variety of dishes, but it is important to take into account the style of the wine when choosing the meals to be paired.
Thanks to their expression in the nose and marked acidity, aromatic and fresh whites (such as Luigi Bosca Sauvignon Blanc) are ideal to drink on their own, as an aperitif, before dinner or lunch.
In medium-bodied and fruit at core white wines, like Luigi Bosca Riesling Las Compuertas, the fruit prevails over acidity, are more well-bodied and provide a longer aftertaste, making them more suitable to pair light meals such as salads, ceviche, sandwiches and tiraditos.
Finally, full-bodied whites are more serious, structured and complex, partially aged in oak barrels. These whites, like Luigi Bosca De Sangre White Blend, are ideal to accompany more unctuous dishes, such as oily fish or fried seafood.
These Finca Los Nobles Chardonnay-style complex whites can be paired with heartier meals such as sweetbreads and provolone cheese served as barbecue starters, as they “clean” the palate and provide excellent breadth in the mouth.
3- Take care of the serving temperature
When tasting a wine, the serving temperature is as important as its pairing with a suitable dish, so much so that temperature is capable of enhancing or completely ruining our perception of a white wine.
Overall, light and fruit at core whites are drunk colder (between 7- 9 °C) than medium-bodied ones (9-10 °C) and complex wines aged in oak barrels (9-11 °C).
4- The impact of wood on white wines
If we talk about stately wines, the oak-aged ones (especially Chardonnay) are the most unctuous and voluptuous white wines, not to mention their suitability for stowage.
These Finca Los Nobles Chardonnay-style complex whites can be paired with heartier meals such as sweetbreads and provolone cheese served as barbecue starters, as they “clean” the palate and provide excellent breadth in the mouth.
5- Whites should also be served in their own glass
The shape of glasses also allows for the wine expression to be better perceived, as their design was devised taking into account the way in which the beverage enters the mouth and the arrangement of the taste buds on the tongue. Therefore, there is no better way to enjoy a wine than in the proper glass.
Unlike red wine glasses, those suitable for white ones are smaller and feature a narrower rim, as their primary aromas, fruit at core and every expressive, do not need much oxygenation to be perceived. In addition, as their size and rim are smaller, whites can better preserve their serving temperature.
