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How to keep the bottles of red wine ?

- Keep the bottles of red wine away from light, because light can alter their flavor and color. If possible, store the bottles in a wine cellar or in a dark cupboard. - Keep the red wine bottles at a constant temperature, ideally between 12 and 15 degrees Celsius. Avoid storing them near heat or intense cold sources. - Keep the bottles of red wine horizontally so that the wine remains in contact with the cap. This will help prevent the dryer's desiccation, which can let air and alter the wine enter. - Do not shake the bottles of red wine and avoid moving them too often.

How to describe a red wine ?

A red wine can be described according to several criteria, including her dress, her nose, her mouth and her finish. - The dress: the color of a red wine can vary from a dark red to a lighter cherry red. It can also be described in terms of depth, density and transparency. - The nose: The aroma of a red wine can vary considerably depending on the type of grape used, the production region and the vinification method. Current aromas include cherry, blackcurrant, strawberry, plum, tobacco, chocolate, leather and spices. - The mouth: the texture, the structure and the tannin of a red wine can be described in terms of softness, acidity, body and length. Current flavors include red fruits, black fruits, spices, herbs and wooded notes. - The finish: the length in the mouth is the impression that the wine leaves after being swallowed. Red wines can have long, short or medium finals, with aromas and flavors that persist or disappear quickly.

What a red wine with cold meats ?

There are several red wines that can accompany cold meats in a delicious way. Tannic and full -bodied red wines, such as Syrah, Malbec, Grenache and Mourvèdre, are often a good choice to accompany more raised and smoky cold meats. Red wines with aromas of red and black fruits, such as Pinot Noir, Merlot and Zinfandel, are generally softer and can accompany lighter and less smoky cold meats. Rhône red wines such as Châteauneuf-du-Pape, the Rhône coasts and Gigondas are very versatile wines that can accompany a wide variety of cold meats.

What a red wine with papillote salmon ?

Papillote salmon is a fairly light dish, with a delicate flavor and a soft texture, so it is important to choose a red wine that will not crush it. Light and fruity red wines, such as Pinot Noir, Gamay, Barbera and Dolcetto, are generally a good choice to accompany the salmon in a foil. They have aromas of red and black fruits and moderate acidity that helps balance the fatty flavor of the salmon. Red wines from the Loire region such as Chinon, Bourgueil and Saumur-Champigny are also suitable.

What a red wine with grilled salmon ?

Grilled salmon is a fairly fatty dish rich in flavors, so it is important to choose a red wine that can harmonize with it. Light -down red wines with moderately full -bodied, such as Pinot Noir, Gamay, Barbera and Dolcetto, are generally a good choice to accompany the toasted salmon. They have aromas of red and black fruits and moderate acidity that helps balance the fatty flavor of the salmon. Red wines from the Loire region such as Chinon, Bourgueil and Saumur-Champigny are also suitable.

What a red wine with seafood ?

There are several red wines that can accompany seafood in a delicious way. Dry and fresh red wines, such as Pinot Noir, Gamay, Barbera and Dolcetto, are often a good choice to accompany lighter seafood such as shells, crabs and shrimp. These wines have aromas of red and black fruits and moderate acidity which helps to balance the delicate flavor of seafood. The red wines of the Loire region such as Chinon, Bourgueil and Saumur-Champigny are also suitable.

How to keep a bottle of red wine ?

Open, a bottle of red wine can be kept in a room sheltered from heat and sun rays. This wine can also be kept in the refrigerator provided you take it out a few hours before tasting.

What a red wine to accompany the fish ?

To accompany fish, choose a red wine with flexible, fruity and acid tannins. Favor wines produced in the regions with a low night temperature such as Alsace, Burgundy, the Loire valley or the Roannaise coast.

What temperature for red wine ?

Fruity, red wine is ideally used at 11 ° C-12 ° C. An unkind wine and natural sweet wine can be enjoyed at 13 ° C-14 ° C. For a red wine of average structure, the ideal service temperature is 15 ° -16 ° C. Serve a red wine with a good structure at a temperature of 17 ° C-18 ° C.

What red wine with white meats ?

There are several red wines that can accompany white meats in a delicious way. Light -down red wines with moderately full -bodied, such as Pinot Noir, Gamay, Barbera and Dolcetto, are often a good choice to accompany more tender white meats such as chicken or calf. These wines have aromas of red and black fruits and moderate acidity which help to balance the delicate flavor of these meats. Red wines from the Loire region such as Chinon, Bourgueil and Saumur-Champigny are also suitable. For older white meats such as duck or goose, red wines from the Bordeaux region such as Médoc or Saint-Émilion, these wines have full-bodied tannins which can harmonize with the fatty flavor of these meats. It is also possible to opt for red wines from the Côte de Nuits region like Gevrey-Chambertin or Chablis, they are often dry and minerals and can accompany white meats in a delicious way. It is important to note that the food-wine agreements are subjective and depend on personal preferences. It is therefore always good to test to find the agreements that suit you best.

What red wine with red meats ?

There are several red wines that can accompany red meats in a delicious way. The full -bodied and tannic red wines, such as the Syrah, the Malbec, the Grenache, the Mourvèdre and the Cabernet Sauvignon, are often a good choice to accompany the greater red meats such as beef, lamb or deer. These wines have aromas of red and black fruits, full -bodied tannins that help balance the fatty flavor of these meats. The red wines of the Côte-Rôtie region, Hermitage, Saint-Joseph, Crozes-Hermitage, Cornas, Côte de Beaune, Gevrey-Chambertin, Châteauneuf-du-Pape, Côtes du Rhône, Gigondas, Bandol, also affair. For more tender red meats such as duck or goose, red wines from the Bordeaux region such as Médoc or Saint-Émilion, these wines have full-bodied tannins that can harmonize with these meats. It is important to note that the food-wine agreements are subjective and depend on personal preferences. It is therefore always good to test to find the agreements that suit you best.

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