Why?
Well the one thing that red wine normally has that is lacking in white wine
is tannin--that scratchy, astringent substance in red wine that comes from
grape seeds, grape skins, and, sometimes, the wood in barrels. Tannin creates
a tactile sensation--akin to the one you get from drinking overbrewed tea,
or biting into the papery part of a walnut. It is not the world's most pleasant
sensation, but wine drinkers tolerate it because tannin also acts as a preservative,
keeping alive a red wine that has a date with greatness in a few decades
or so.
An
outstanding wine that is equal to the world's best.
An
exhilarating wine that has plenty of style and grace. You would be proud to
serve this at a dinner party.
An
exciting wine with style and grace. You would take this wine to someone else's
dinner party.
Decent
every day wine. Serve it to your friends, but possibly not your family.
Adequate.
Don't expect too much.
A
solid reliable wine with a degree of elegance.
When
it comes to matching wine and food, I am no knee-jerk color coder! I've had
great red-wine-with fish matches, and great white-wine-with-meat matches, that
are far too numerous to mention (or even remember!) However, when the food to
be matched is meat on the grill, I must confess that I usually do see red.
Hard
to recommend. Basic, drinkable.
How
do they work? .... what do they mean? A wine can have a high rating in the
starsystem, but if you do not like it then it is not a good wine for you.
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