During the next edition of the International Gourmet Festival, you can taste some of the best wines in the world, fulfilling their extraordinary work of pairing for the delicious gastronomic creations.
Wine is one of the oldest drinks of humanity, it’s been present since the beginning of time and continues today. Starting from its color, wine is commonly classified in the following types:
1) White Wine: In white wines we can find different tonalities, such as pale yellow, straw or green, which are those that have not passed through a barrel; For their part, the golden yellows, amber and iodine, will be the colors for wines that have gone through a long aging.
Best pairings: Fish and seafood, soft cheeses, vegetables and white meats.
White wines should be drunk cold (between 8 and 12 °C) because of their more delicate texture and lighter structure than a red one.
2) Rosé Wine: In rosé wines the range of colors goes from a pale strawberry color to a very intense color that reaches up to the cherry, strawberry, salmon, orange, until finishing in a skin of onion, being these colors of the wine that will indicate a passage by barrel or its aging by the passage of time, being in decadence the quality of the wine.
Best pairings: Blue or “fatty” fish, such as tuna or sardines, paellas, pastas and rice.
In rosé wines it is recommended that the service temperature is between 6 and 8 °C to enjoy their fruit aromas.
3) Red Wine: Young red wines offer different ranges of colors from reds, violets, garnets, vermicelli, red or purple, cherries or cherries, to ruby, reds, yodados or browns for wines with More upbringing.
Red wines must be presented with a temperature range that oscillates between 16 and 18 ºC so that all their nuances can be conserved and their components are properly perceived.
Do not miss the best selections of the most important cavas in Puerto Vallarta & Riviera Nayarit during the XXIII International Gourmet Festival to be held from 10 to 19 November 2017.