Sharing some pictures of Southern France small town & vineyards. I was there too early so the grapes are small & minute but just take a look at the volume. Imagine all these small grapes bloom to become huge bundles of ripe grapes waiting to be process in the hands of wine maker and turned into bottles of wine.
White wine emphasize on its transparency, reflective & glossiness, from clear to golden amber in colour (goes darker with age), typically drink chilled, suitable with seafood, grilled vegetable or cheese. Rosé, with tempting pinkish colour are produced with skin peeled grapes. Recent years, some wine producers keep the grape skin for a short fermentation period just to produce more intense colour, suitable for tapas / grilled meat / asian food. Red wine forms deep purple / maroon colour to red brick hue & usually taste more distint has more 'umph' in it, typically associated with red meat.
Sparkling wine, (which I always thought is Champagne until proven wrong) range from white to rosé, refreshing & bubbling, perfect for celebration activities and they really taste good especially with a strawberry in it, hmm...Dessert wines are very sweet, typically with golden body and as the name implies, good with desserts (cheese, chocolates, ice-cream etc). Both sparkling & dessert wines are highly recommended to serve chilled.
To me, drinking wine is more than just tasting it with mouth, it's also an experience with nose when the taste, aromatic & smell of wine lingers. Pairing wines and favorite foods should not be ultra complicated, if the general rules are follow. I recall someone used to say the essence of wine can be tasted best from red wine. Personally, I prefer sparkling over white & white over red, so I guess I'll never make it to an 'expert' in wine tasting, hehe...
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