White wine

Red wines are the perfect complement to cold stews, but in summer, white wine is worth considering. It's best served well chilled. Its clean flavor and low alcohol content make it perfect for warm summer evenings.

Rich and slightly sweet taste

Some summer dishes don't pair well with wine. These include Asian dishes, spicy foods, and barbecued pork cuts and ribs with their rich smoky flavor. For all of these dishes, it's best to choose sweet white wines, but ones that balance the sweetness with a sufficient amount of acidity. Gewürztraminer, with its hints of spice and citrus, is one such example. Muscat, with its fruity and floral flavors, pairs well with salads and fruit. Riesling, with its ample acidity and depth of flavor, pairs best with barbecued dishes.

Refreshing

Most white wines are typically dry and fall into two groups. Some have a crisp, austere flavor with vegetal, mineral, or even metallic notes. Connoisseurs prefer them neat or pair them with shrimp, shellfish, or oysters. Other wines have rich berry or tropical flavors and aromas. They pair best with fish, chicken, or salads dressed with mayonnaise. The most popular of these are Sauvignon Blanc, Pinot Grigio, Semillon, and Viognier. For more information, see the article. What wine goes with fish dishes?.

Chameleons

White wines made from the same grapes can differ dramatically in flavor, depending on the winemaker's preferences. For example, the well-known Chardonnay can be dry and crisp, fresh and fruity, or minerally. Riesling is usually slightly sweet, although dry and minerally examples do exist. Even Sauvignon Blanc, typically mineral, can be fruity and very rich. Understanding the flavors of each individual wine takes a lot of time. It's a good idea to find a reputable wine shop whose owner will study your preferences and help you choose other wines based on them.

How to quickly chill wine

White wines are usually served and drunk chilled. Sometimes you need to chill the wine very quickly. This method is simple and widely used in restaurants. Fill a small bucket with ice cubes and add some cold water. Add a large handful of salt to the bucket to prevent the water from crystallizing and freezing. Place the bottle in the ice and continue preparing other dishes and setting the table. By the time you're ready to serve, the wine will have reached the right temperature.