White wine tastes nicer.

White wine is a certain type of wine that are made from grapes such as pinot grigio, pinot noir, and others like them. It has a slightly more sour taste than red, and is much crisper and more refreshing. My favorite white wine is Vinho Verde from Twin Vines (http://www.jmftwinvines.com/about-twin-vines-wine.html) it's a sparkling white wine from Portugal and definitely something worth looking into.

You can make stir fry with pretty much anything you want.

No, red wine vinegar does not have to be refrigerated. It will spoil over a very long time, but that is not related to the storage temperature, rather to its exposure to air.

As long as you pick a wine of similar dryness. Chardonnay is a medium wine (not dry as many people often make the mistake of thinking). Pick an average medium white and it should be fine.

No, because they are completely different.

Fruitjuice and yeast ... however most people would pin point grapes as the fruit same thing though ... make sure to ave a juice containing an ekvivalent of 5-6 kilo suger per 20-25 liter water add yeast ... let it ferment in a closed bottle with air outlet until it stops .. let it clear there are all kind of chemicals you can add .. sulfor to make it more resistent for wild fermentation... kiselgur to clear the wine etc... bottle and drink or distill it f it taste badly

The white wine with the lowest sugar content is McWilliams Harmony . This particular brand of white wine is endorsed by Weight Watchers, as it has the least amount of sugar, carbs. and calories.

Chilling a wine brings out its acidity. White wines tend to have pronounced acidic flavors- think of the grapefruit aromas in a Marlborough Sauvignon Blanc or lemony flavors in an Italian Pinot Grigio. If a wine is served too cold, you may miss out on other flavors, and your wine could taste tart or even metallic. Conversely, a warm white wine will usually be flat and unrefreshing.

Red wines are generally better served at cellar temperature- somewhere around 55 or 60 degrees F. My personal experience is that cold red wine does have interesting flavors, but is also bitter and too tannic.

A good way to find your personal preferences is to put a heavy chill on your whites, then let the bottle come to room temperature as you drink it. You will see a wide array of flavors, and even find whites that improve as they warm. I've also found that it is nice to put a light chill on reds and drink them the same way- you will notice new aromas as the wine changes temperatures.

Riesling is a type of grape, it is used to make white wines.

Most famous are the German Riesling wines. A common misconception is that all rieslings are sweet. This is not the case, many rieslings are dry.

Champagne, because extra sugar is added when its bottled, as with all sparkling wines.

1894, "alcoholic drink taken before a meal to stimulate the appetite," from French apéritif "laxative, laxative liqueur," literally "opening," from Latin aperitivus, from aperire "to open" (see overt). Cf. Middle English apertive (adj.), a medical word meaning "capable of opening or dilating" (pores, etc.), early 15c.

Not recommend. You would be losing the salt, spices and sugars. Not to mention the vinegar dilution. The pickle fruit/vegetable has its own juices and have diluted the vinegar by about 3 parts vinegar and 2 part other.

Bitartrate crystalization which is a naturally occurring biproduct of a wine that has been cooled to an extremely low temperature. Some wines will go through a process called "cold stabalization" prior to bottling to eliminate these solids, although not all wine have this done. They are flavorless and harmless.

Not normally. They contain a great deal of sugar. It is possible that 'fox grapes' will occur. A hard frost will damage the grape and yeast will get into it and start the fermentation process. This can cause the grapes to have an alcohol content.

Wine provides acid to food in order to fight bland or flat flavor. Just think of lemon which is another type of fruit acid. When lemon is used on vegetable salads it provides flavor and a lift or brightness to the taste.

Kir

Ecco Domani

Which wine is best is always a matter of opinion. Thankfully, there are many red wines that cost under $20. Start tasting and keep a log of the ones you like best.

You typically get more bang for your buck purchasing from lesser known wine regions (not Napa). Try some Zinfandel from Lodi or Amador County, and wine from countries like Chili and Argentina for great buys.

They are the same but red wine has more health benefits.

The most well-known white wine from Italy's Veneto region is Soave, which was originally made from Garganega and Trebbiano di Soave grapes. The Veneto region also grows grapes of the Trebbiano and Chardonnay varieties and makes Soave with or solely out of these grapes, which can taste very different from the authentic 'recipe.'

Lugana and Gambellara are also grown in Veneto.

There are many expensive white wines. Among the best known denominations is Montrachet: a case of Le Montrachet Grand Cru will currently set you back around $5,000. If you are looking to namedrop an expensives wine that everyone will recognise as such, Montrachet is a good way to go.

However, if you are simply looking to find a good white wine there are many. Very inexpensive but very good is Portuguese vinho verde, a crisp and slightly effervescent wine. Sauvignon Blanc from New Zealand is considered by experts to be the very best of that variety produced in the world -- and its inexpensive.

I'd recommend white vinegar, rather than white wine vinegar. White vinegar is made from grain, and has very few impurities beyond the acid itself. Impurities are what make vinegar taste good, which is why they're in most cooking or salad vinegars, but when you're cleaning, you just want the mild acid of the vinegar itself. White (grain) vinegar is very cheap and available at any grocery store.