Continuing with the absurd clich\u00e9s, \u201cI am more into whites than reds\u201d or vice versa, is another of the usual ones. I find it hard to believe that someone who really likes wine would make such a claim. I understand that people have their preferences, but, in my opinion, it is not fair to compare between white and red wines.<\/p>\n
White wines are white, reds are reds, sparkling are sparkling, and sweet are sweet. Comparing them makes no sense. Each type of wine has its characteristics. Some come from white varieties, others from red ones, and depending on how they are made, they can produce dry, sparkling or sweet wines, but all are fermented wines. Whoever claims that it is more whites than reds or vice versa, quite possibly has not tried enough whites or enough reds. The world of wine is so extensive in white and red varieties that, once again, it is unfair to generalize.<\/p>\n
Those who \u00abare more white\u00bb consider that these have less power, are lighter and softer. In general, they find them more pleasant and easier to drink. While those who \u00abare more than reds\u00bb have the belief that whites do not have the structure and category of reds. They consider them inferior because they think that reds are the true essence of wines.<\/p>\n
Within the world of whites there is a wide range of great wines. With structure, power, weight, flavor and elegance. Some of them, much more than certain reds. On the fly, on the C\u00f4te de Beaune, Burgundy, Chardonnay produces great wines in Mersault, Puligny Montrachet, Chassagne Montrachet. In Germany, an unknown wine-producing country for a large part of the population, the great white lady is Riesling, which produces extraordinary wines in the Moselle, Rhine, Nahe or Palatinate. Even in Spain there are fantastic white wines. In Rioja itself, Castillo de Ygay from 1986, by Marqu\u00e9s de Murrieta, has one hundred Parker points. Of course, these are just a few examples to which I could add many others.<\/p>\n
Everything is wine. The product of the transformation of the grape into alcohol, only some ferment with black grape skin and others with white grape, or if they do, it is with their skin. Although the latter would lead us to talk about orange wines and this topic is another matter entirely.<\/p>\n","protected":false},"excerpt":{"rendered":"
Whites, reds, sparkling and sweet, each unique in its essence: Break with absurd clich\u00e9s and explore the power of whites, the structure of reds and the elegance of sparkling wines.<\/p>\n","protected":false},"author":2,"featured_media":22511,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3094],"tags":[],"yoast_head":"\n