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Everything you need to know about the different types of wine

Did you know that there are a multitude of wines in France? During a meal with friends, a great wine lover explained to us all the possible differences found in wine. Want to know perfect anecdote for your next dinner party? Follow the Guide!

A matter of tannins

First of all, the colour. Red wine is produced from black grape varieties. The skin is preserved and remains in contact with the pulp during maceration. It's thanks to the skin and the presence of tannins that the wine has a red colour. The fermentation time differs according to the desired shade. From a few days to several months. So there are light and supple wines, as well as rich and powerful ones. We can differentiate red wines from their tannic power.

The light and supple red wines are delicious and fruity in the mouth. Their colour is clearer, not dark red. The Sancerre, Pinot noir or the Gaillac are light red wines. They go well with charcuterie.

Subsequently, the colour of the more powerful red wines rich in tannin, is very dark red. They are usually quite spicy. Here's an anecdote, the Chambertin was Napoleon's favourite wine!

White wine

To obtain white wine, the skin should be separated as quickly as possible, so that the colour of the wine does't become too intense. Unlike reds wine, it's the sugar content that makes it possible to differentiate between them. The dry and light white wine is quite delicate and has citrus notes. It's fresh and perfect for the summer period. It contains a sugar content of less than 4g/L, making it one of the wines with the least sugar content, some white wines have no sugar content at all. The Muscadelle, a Bougogne Aligoté or the Semillon are perfect to accompany with Tartares or Carpaccios. Dry, aromatic wines have very fruity notes. The fragrance is often quite strong. A Muscat or Gewürztaminer, for example, is perfect with smoked salmon or asparagus. Finally, we have the dry and powerful white wines. They are supple and are often presented as being silky. They are voluptous, powerful, fine wines and can also be expensive. A Pinot Gris d'Alsace accompanied by a good cheese or a fondue is a perfect match.
Then we have, in these good alcoholic drinks, liquoreux wines. They are very sweet as the sugar content is higher than 45g/L. To produce these wines, a fungus (botrytis cinerea) is required, that will create a noble rot. This will over-ripen the grape to its maximum size and sugar level. The water evaporates leaving only the sugar. Apart from the fungus, there is the technique of raisining. The goal is to let the grains dry in the sun or in an airy room. Their colour of these wines is easily recognizable as its deep amber. A Sauterne, or a Monbazillac can be accompanied with a crème brulee, blue cheese or foie gras!

Finally, the moelleux wines are sweet, but slighty less than the liquoreux wines. They are made from ripe and dry grapes. They are a very delightful to the palate, soft and velvety. Like the liquoreux wines, the moelleux wines can be produced from the fungus or by raisining. Try a Barsac or a Haut-Montravel. 

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Pink wines

For the rosé wines, the skin is not left in contact with the grape or only a small quantity of it. Hence these very clear shades. You can find light, dry and semi-dry rosé wine. The light rosé wine has a pale colour and is not too sweet. The sugar level is less than 4g/L. It's a pretty thirst-quenching wine. For a barbecue, the Coteaux-Varois-en-Provence is perfect! 

The dry rosé, has a darker colour. It's quite spicy. With a nice roasted Sea Bass or a fresh Cod fillet, the Rosé de Loire is a perfect fit. And finally, the semi-dry rosé is a little sweeter, it's quite sweet and sometimes fruity. A fruit salad or vegetable salad will marry well with a rosé d'Anjou or Cabernet d'Anjou. 
 
A quick guide that allows you to, at the same time learn more about the different wines, but also how to marry a wine with a dish! To be consumed in moderation of course.

Aphélie from Comme des Français
 
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