The white wine, which only a few years ago gained prominence, was seen as the “distant cousin” of the red wines that were gathering dust on the shelf, unable to age because they were consumed early, while young.
In many cases, this bad reputation was due to the poor way they were produced, with too much oxidation, which made them “tired” before their time.
As a general rule, a young white wine that is not aged in oak barrels should be consumed immediately. With more frequent typical aromas such as Golden apple, the exotic perfume of pineapple, lemon and lime, they suggest freshness and cleanliness, thus indicating the presence of acidity.
They are ideal for hot days, as appetizers or to accompany a meal.
Pairings – Light and non complex dishes.
Great with roasted vegetables, seafood, white meats, soft buttery cheeses, grilled or fried fish, sausages, salads, vegan, and Italian food. They should be served at a temperature of 8-12ºC.
On the other hand, the use of oak barrels in white wines, contributes to improve its aromatic profile, texture, flavour and complexity, with aromas and flavours of vanilla, cedar, coffee, dried fruits and spices, helping the wine to age better.
And “what’s too much is just too much”, there’s no doubt that excessive wood cancels out the wine, it will hide everything else. The balance between time in barrels and whether it is new or used, will make all the difference when we pour the wine in the glass and drink it.
They should be served at 12-14ºC, which makes them more gastronomic.
Pairings – varied cuisine, more elaborate dishes.
Great with cod, vegan food, smoked salmon, foie gras, cream cheese, curry, strong flavoured cheeses, sweet and sour foods, duck and pork-based dishes.
And since the wine comes from Vinha,
Cheers and a good wine!
