IF YOU’RE SERV­ING roasted dishes…

Food & Drink - - WINE WINTER WHITES -

Whether your win­ter menu fea­tures pork ten­der­loin, a juicy turkey breast, thymes­cented roast chicken or even a firm­fleshed fish like hal­ibut or tilapia, roasted recipes fea­tur­ing herbs and oils or but­ter com­mand richer white wines. Wine­mak­ers can oak-bar­rel fer­ment or age wines, rest them on their lees (the spent yeast cells left af­ter fer­men­ta­tion) or em­ploy an acid-soft­en­ing tech­nique called mal­o­lac­tic fer­men­ta­tion to de­velop more palate­coat­ing body, creami­ness and com­plex aro­mas and flavours in some whites.

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