white wines only pair with fish?
Of course not. But that is how we have thunk. Every time we think about whites we associate it with fish, automatically.
Nowadays, with the gastronomic evolution this belief is getting outdated. Maybe because chefs have improved their dishes and wine producers its wines.
Beyond being a great company, wine helps protruding the dish, making the experience even more memorable.
Generally, white wines are fresher and have bigger acidity and more floral and mineral aromas. They are perfect to drink in warm days as an aperitif or to pair with a meal. They should be serve at temperatures around 8º and 12ºC.
If it has aged in wood, it has probably more volume and body. Why not consider it a white wine for winter?
For example, Arinto, Chardonnay and Encruzado grapes have an excellent propensity to aging in oak. Because of it, we do not drink them so fresh (we drink it around 12-14ºC) and it makes them more gastronomic.
perfect pairing for white wines:
Aromatic, light and fresh White Wines – soft, not complex dishes.
Perfect to pair with pasta, roasted vegetables, seafood, buttery cheeses, grilled and fried fish, and salads.
Full-bodied White Wines – varied food, more complex dishes.
Great with codfish, smoked salmon, foie gras, creamy cheeses, curry, duck, and dishes based in pork meat.
Despite the options are many, our taste is actually subjective. You either like ir or not. Even though, take the risk and try new gastronomical experiences!
Cheers, and good experiences!
