"Don't Hate The Foodie, Hate Your Tastebuds"

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"Don't Hate The Foodie, Hate Your Tastebuds"

Monday, May 25, 2020

National Wine Day

Today on #ItsAFoodieThang we're celebrating not a food, but a drink. It's #NationalWineDay yal! There is nothing more relaxing than getting cozy, grabbing a glass of wine, and relaxing in front of the tv or with a good book in a soft fluffy robe or underneath a warm blanket.

Wine is made from fermented grapes or other fruits. During the fermentation process the yeast consumes the sugars in the grapes which converts it into alcohol, so wine is usually served as an alcoholic drink although the alcohol content is typically very low.

Depending on the grape or fruit you use, the wine can taste very different. You can even combine different wine flavors together to make custom blends. Wines made from fruit or honey are often named according to the fruit used to make it.

White wines are made from grapes with light yellow-green skins or light red skins, but surprisingly the color of the wine is not determined by the color of the grapes but instead the tannins in the grape skins. Red wines are not as sweet as white wines and are best served at room temperature. White wines are best served chilled. You can chill sweet red wines also.

I love Moscato and Riesling, and typically prefer white wines but some of my favorites are from a local winery brand, Duplin Winery. I especially love their Hatteras Red which is a sweet fruity red and their Sangria White which is a citrusy, peach, mango flavor. The winery does tours as well and as soon as the world opens back up, I plan to take one!

Although a glass of wine is always good, if you want to drink wine like a pro, you need to know how to pair them. White wines are best paired with "light" meats such as fish or chicken. Bitter wines or red wines are best served with fatty foods and bold flavored meats (red meats) such as beef or steak. It is also important to match your wine with the sauce than with the meat.

Wine has 6 different tastes to focus on when pairing with food: salt, acid, sweet, bitter, fat, and spice. Red wines are more bitter. White, rose, and sparkling wines have more acidity. Sweet wines have more sweetness obviously. The ideology behind paring sweet wine is pairing it to bring out the sweet and salty flavors. With bold red wines it is to pair the high bitterness (tannin) with the salt and fat. Now that you are a wine concierge, pour a glass of your favorite wine and help me celebrate #NationalWineDay!
I'm drinking a Carlo Rossi Watermelon Sangria

Leave me a comment below letting me know 

what your favorite wine is!

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