White Wine

I'm assuming that it has been opened. It will last a fairly good amount of time if sealed nice and isn't bumped around and agitated. I would say a month before the taste begins to change (for the worse).

It can. Some wines are designed to be consumed when "young", and some are intended to be consumed when they have "matured". If your bottle is one of the ones which is best when "young", like a Zinfandel, then it might be ghastly if opened now. But some wines are just beginning to be drinkable at 20!

Not necessarily to chill a white wine glass, it depends your restaurant procedure. some say don't chill white wine glass because when you pour white wine into a chill glass it will mix with liquid water.

Sherry is a fortified wine, made in and around the town of Jerez, Spain. Hence in Spanish it is called "Vino de Jerez;" in fact, the word "sherry" is an Anglicized version of the town's name. According to Spanish law,[1] Sherry must come from the small triangular area of the province of Cádiz between Jerez, Sanlúcar de Barrameda, and El Puerto de Santa María. In earlier times Sherry was known as sack (a rendering of the Spanish saca, meaning a removal from the solera), or more fully as Sherris sack. Sherry differs from other wines because of how it is treated after fermentation. After fermentation is complete, it is fortified with brandy. Because the fortification takes place after fermentation, all natural sherries are dry; any sweetness is applied later. In contrast, port wine is fortified halfway through fermentation, stopping fermentation so not all the sugars are allowed to turn into alcohol and so leaving a sweet wine. Sherry is a fortified wine, made in and around the town of Jerez, Spain. Hence in Spanish it is called "Vino de Jerez;"in fact, the word "sherry" is an Anglicized version of the town's name. According to Spanish law,[1] Sherry must come from the small triangular area of the province of Cádiz between Jerez, Sanlúcar de Barrameda, and El Puerto de Santa María. In earlier times Sherry was known as sack (a rendering of the Spanish saca, meaning a removal from the solera), or more fully as Sherris sack. Sherry differs from other wines because of how it is treated after fermentation. After fermentation is complete, it is fortified with brandy. Because the fortification takes place after fermentation, all natural sherries are dry; any sweetness is applied later. In contrast, port wine is fortified halfway through fermentation, stopping fermentation so not all the sugars are allowed to turn into alcohol and so leaving a sweet wine.

There are about 110 calories in a glass of white wine; it contains fewer calories than most popular non-alcoholic beverages and isn't fattening.

Normally Red wine is made with red grapes, and White wine with white (greenish) grapes. Red wine get its color from the red skin being in the mix that get squeezed (with seeds and all), and left weeks fermenting. White wine is fermented without the skin and seeds (these are filtered out before starting the fermentation process). It is, though, possible to make white wine out of red grapes by removing the red skin prior to fermenting. This type of wine is called 'blanc de noirs' (white from black).

Matching wine with any food is a matter of individual taste; there are no real rules and only the conoisseurs can seriously tell when the match isn't right. When you consider television chefs who go on about such esoterica as the right salt from the right place, consider this: have you ever attended a meal where a diner has spluttered over the food and complained an inferior brand of salt has been used? Of course not; let's not be silly. The food and wine market is enormous, and people with a high profile in the area are paid very well to convince us that this wine, this brand of salt, this beer, this cut of meat and this barbecue to cook it on are what those in the know use. In reality, in their own kitchens, they use the cheapest brands, because nobody can tell the difference and they've a profit margin to maintain. The cooking method used to produce your chicken for the table could be a plain roast, or could be simmered in a highly-flavoured sauce; the cooking style determines accompanying foods and wine, so you wouldn't, for instance, accompany a delicate, creamy sauce with a big, full-bodied red. Save that for after the meal, and serve chardonnay (or whatever middle-of-the-road white is currently trendy) with the food, or opt for a merlot or grenache. Always go for a dry wine for any main meal, and ask the staff in your local store for their opinion; they usually know their business, but be aware all opinions on wine matching are intensely personal and might not suit you. With plain-cooked chicken a softish wine such as a merlot or merlot blend would be a good option; with strongly-flavoured sauce a shiraz or shiraz blend should go well. Rose goes with most foods, from seafood to red meat, as do dry to semi-dry whites such as chardonnay. When completely at sea on the question of matching food and wine, serve champagne or another sparkling wine, which goes with everything from hors d'oevres through dessert and on to the cheese and fruit platter, and gives you the opportunity to bring out your most exquisite champagne flutes. Everyone will feel very festive, which can't possibly be a bad thing. Only the most dedicated of champagne drinkers will know whether you paid $20 or $100 for the bubbles, but here's a tip for when a bargain bottle falls short in the flavour department: put a sugar cube in the bottom of each flute and let fall upon it a few drops of Angostura bitters. Count to five and fill the glasses with your fizzy wine. This really works. Tell your guests it's a champagne cocktail.

Wine Wine Carbohydrates Calories Dry Red Wine 0.5 grams 83 Dry White Wine 0.8 grams 77 Medium white wine 3.9 grams 99 Sparkling white wine 1.6 grams 92 Sweet white wine 6.8 grams 103 Rose 2.9 grams 82 Fortified Wines Wine Carbohydrates Port 13.8 grams 160 Sherry Dry 1.6 grams 110 Sherry Medium 4.2 grams 112 Sherry Sweet 7.9 grams 130 = Wine, Carbohydrates and the Atkins Diet = I just started the Atkins diet myself, and one of the biggest hurdles I had to face is the initial 2-week induction period which says NO ALCOHOL and only 20g of carbohydrates a day. I could deal with the low carbs ... but no wine? This was a pretty large sacrifice for me, but I figured I could get through it for the sake of a healthier body shape. Note that the initial 2-week ban on wine really has nothing to do with the carbs in wine. Wine is actually very low-carb. The ban is because drinking alcohol tends to make your blood-sugar levels jump around, which can make you feel hungry and crave sweets. Since a lot of the initial 2-week struggle is to stay on the diet and get yourself motivated, the last thing you need is *additional* things causing you to want to eat and crave sugar. Be sure to read more about Wine, Carbohydrates and Blood Sugar. Once you are past induction, the Atkins system has you move up to higher carbohydrate levels - between 25g and 50g per day based on your own individual body type and needs. During this period (and indeed for the rest of your life, if you want to maintain a healthy weight by following their lifestyle plan), you need to count wine carbohydrates in with all other carbohydrates you ingest in a given day. So what are the carbohydrates in wine? In my page on Calories in Wine, I say how the average glass of wine has 80 calories and 3 grams of carbohydrates. The USDA lists values of 0.8g to 1.8g. Less than 2g per serving is not very much!! Just where are these calories and carbs coming from? Well, it's not from sugar. The whole idea behind wine is that you start with a grape, which has sugar in it. You then put yeasts on the grapes, and the yeasts CONVERT that sugar to alcohol. That's what the process of fermentation is all about. So the calories come from the ALCOHOL. If you remember your basic chemistry, you use this simple formula of 1.6 x % alcohol x oz of liquid to determine the calories. So a 5% alcohol wine, in a 5 oz serving, means 1.6 x 5 x 5 = 40 calories. I have more about this formula on my Determining Calories in Wine page. There are actually NO carbohydrates in wine - it is primarily water and alcohol. To see why diet companies give you a "carb count" for wine, read about Wine and Calories - How Wine is Metabolized. Some people say erroneously that red wines are better for dieters because they are "less sweet". This usually has nothing to do with sugar content! It has to do with the fact that red wines are red because they are made with *contact of the skin* during the winemaking process - which gives them their rich, red color and their thicker, more tannic flavor. It's the grape skin that does most of these things. The "Sweetness" in white wines is the lack of those tannins, and the fruity flavors. It's not actual sugar! For example, take Red Zinfandel and White Zinfandel. They are made from the EXACT same grape - the red zinfandel grape. In one case (the white), they don't let the wine sit on the skins while it is made, so it turns out pink and light. In the other case (the red), they DO let the wine sit on the skins while it is made, turning it dark red and giving it a rich flavor. Pretty amazing difference! Pretty much no reliable winemaker around the world adds sugar to their winemaking process, so there is no need to worry about where you get your wine from. Winemaking is about taking a grape, adding yeast, and converting the sugars in the grape into alcohol. That's how it's done everywhere. Enjoy your favorite wines from where ever they are, and always expand your horizons by trying new and interesting wines. So if you are having a glass or two of wine with dinner, as long as it's not a rich dessert wine like port or ice wine, the many health benefits you get from the wine far outweigh the few "carb equivalents" that they add to your count. And since you often are having to be picky about the menu you create, the added pleasure from a good wine can make all the difference in the world! Note: A great deal of research and work went into my wine / health pages. If you use this information, please credit me properly. Thanks! Wine and Health

Chasseur - Peter TL

cause it does

this is a scientific reason therefore the white wine sinks into the carpet or what ever you have the red stain is and when the white wine sinks into the stain it releases the red stain particles and the red stain particles mix in with the white wine therefore the red stain is vanished

Calimocho is a drink consisting of approximately 50% red wine and 50% cola based soft drink. Alternative names include Rioja libre (from "Rioja", and "Cuba Libre"), kali, motxo. In Chilethe drink is known as jote (Chilean Spanish for the Black Vulture), and in Bosnia and Herzegovina, Serbia, theRepublic of Macedonia, Croatia, Slovenia and other former Yugoslav republics it is known as bambus (meaningbamboo) and musolini (as in Benito Mussolini). The person who mixes bamboo 50:50 , is often defined as "gulozan". In the Czech Republic it is known as houba (meaning mushroom), and in Hungary as Vadász(meaning hunter) or vörösboros kóla or VBK for short. In Mozambique and South Africa it is known as Catemba, and in Germany it is sometimes called Korea.

The Shiraz grape is the same grape as the Syrah grape. Syrah / Shiraz grows in hot weather climates like Persia (where the word "Shiraz" and the grape itself originates), the South of France / Provence, warmer vineyards in California, and Western Australia. Australian style Shiraz, and many California Syrahs, are made to emphasize the fruit on the palate, while old world style French Syrahs and blends like the Chateauneuf du Pape (which includes Syrah) are made to emphasize a more earthy palate. Hope that helps! - Jake moodwine.com

I started researching this question again today , as I happened to find a bottle of Fox Den

1991 private reserve 'Temecula Chenin Blanc' in our bar. It was most likely purchased by my mom back around that time. She passed away that same year.

I was wary of opening it, to say the least. Nearly 20 years gone by. But, hey it doesn't hurt to have a sniff. It looked OK, nice golden color. So...open I it did. Guess what??? It smells great!! sip, sip. Wow, it tastes great! Best white wine I've had in years.

So...there ya have it. Maybe not all wines keep this well, but this one is sensational. Cya....Gotta go refill my glass.

They are equivalent in this regard.

Only if you just need a heavy acid. White wine vinegar has a particular flavor, but white vinegar is distilled so it doesn't have a flavor other than it's own acidity.

Desset wines have the highest sugar content. This would include wines such as Port, Muscat, and Sherry as well as other late-harvest wines. The color and the sugar content are not connected.

there are a number of variations: colcannon - potato, onion, cabbage, (carrot)

champ- potato

coddle- potato, onion, sausage/bacon

I have done so and it tasted quite good but didn't give the depth of colour we have come to expect from said sauce

You can use white wine even if the authentic Italian recipe calls for red wine because it wroks well with red meat. If you are using a while wine, chose a good one from the reagion where the recipe is from. In this case Bologna in the region of Emilia.

Chenin Blanc is a white wine grape variety from the Loire Valley in France. It is used to make sparkling (champagne style) wines, as well as dry, semi-sweet and sweet wines.

The most notable wine made from CB in the Loire is Vouvray. Unlike some whites it is especially suitable for aging.

The variety is used in South Africa and Australia. In these latter countries it was formerly used as a high volume, low value wine. Unfortunately Chenin blanc has a poor reputation because of these practices.

In Australia more wineries are now taking the variety seriously and quite a few very good wines are bening made. www.vinodiversity.com/chenin-blanc.html has more information and a list of Australian wineries using the variety.

You could but the results would be completely different and the taste might not be what you want. If it calls for red wine use red wine and don't use wine that is spoiled, you wouldn't use rotten vegetables why do some people use rotten wine ie wine that has turned or has sat open for many days.

In cooking Apple juice or apple cider can fill the bill.

Yes. I just made a stir fry that said to use red wine or vegetable oil and I used champagne, so why can't you use red wine instead of white?