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White Wine Drinkers Pour More

White Wine Drinkers Pour More

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Self-serving drinkers pour more when drinking white than red

Wikimedia/Patrick Kennedy

A recent study shows that people pour less red wine than white wine when eyeballing a pour and using a clear wine glass.

A self-serving drinker might know how many glasses he or she has had in a night, but those glasses might contain much more liquid than one would expect, especially if they contain white wine.

A recent study from Iowa State University and Cornell asked people to pour what they thought were normal sized glasses of wine into a variety of different glasses, and they found that when pouring white wine people poured 9 percent more than red wine because the wine is harder to see in a clear glass. A wide glass, like one traditionally for red wine, made people pour 12 percent more wine than in a narrow glass meant for white wine. So if using red wine glasses for white wine, be prepared for the bottle to empty quickly.

Additionally, people poured 12 percent more wine if they were holding the wine glass than if the glass were resting on the table, according to E! Science News.

A standard serving of wine is five ounces, but the study indicates that people might be pouring much more than that if they’re relying on their own ability to eyeball a measurement.

“People have trouble assessing volumes,” said lead author Laura Smarandescu from Iowa State University. “They tend to focus more on the vertical than the horizontal measures. That’s why people tend to drink less when they drink from a narrow glass, because they think they’re drinking more.”

The Six Best Reds For White Wine Drinkers

It’s presented as an either/or question, one that produces staunch loyalists on both sides of the fence. Take white wine lovers, for instance it may be thirty-five degrees and snowing outside, with a spread of Pasta Bolognese and dry-aged steak on the table, but try to pour a hearty red in their glass instead of a chilled white, and they’ll look at you as if you have two heads (hi, Mom!). But as hot summer sunshine gives way to crisp autumn breezes, the season lends itself to comforting, warming reds. For those white wine lovers looking to dip a toe in the other side of the pool (and effectively double the amount of wines to explore), what are the best reds to ease the transition?

There are a few things that create hesitation when it comes to diving into the world of red wine. At the most basic level, there’s the matter of temperature: red wines are served warm. For those who are used to drinking wine chilled, this is a whole new experience that, frankly, can be off-putting. The fact is that, while most people agree that room temperature is ideal, red wines actually benefit from being served slightly cooler – around 65 degrees. Certain reds also taste delicious with a full chill, making them excellent choices for first-time red wine drinkers.

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Structurally, red wines have a different mouthfeel than whites, mostly due to body and tannin. Body-wise, red wines are typically heavier than whites, which means that they are usually more alcoholic as well, since alcohol and body often correlate. Lighter-bodied reds are the place to start going from a delicate, 12% ABV white to an easy-drinking, 12.5% ABV red is less jarring than going straight to a 14.5% ABV monster.

Most red wines also contain tannins, structural compounds that create a drying sensation and texture in the mouth. Because tannins are found in grape skins, seeds, stems, and other ligature, they are not usually present in white wines. This is because, when grapes are crushed for whites, the juice and the solids are typically separated immediately, whereas in red wines, the solids are soaked in the juice for some period of time in order to extract color, flavor, and, yes, tannin. Some winemakers choose not to soak the solids in the wine for too long, creating a less tannic wine, and some grapes simply have fewer tannins. These low-tannin wines are the ones to look for.

Fruit flavors can also be helpful when it comes to trying red wines for the first time. Though the general types of fruit flavors differ from white to red wine – think lemon, apple, and peach as opposed to cherry, blueberry, and blackberry – the sensation of fruit is a security blanket. Earthiness in red wine can seem much different than in a white, sometimes making a red seem overly dry and harsh, so fruit-forward reds are friendlier.

To summarize: lighter-bodied, low-tannin, fruit-forward reds are excellent wines for white wine drinkers to transition into red. Plus, happily, these types of reds taste delicious chilled! Here are six key reds to seek out:

Pinot Noir

An oldie but a goodie, Pinot Noir is a wine that tends to be medium to light bodied, easy drinking, and importantly, available almost everywhere. Though its birthplace is Burgundy, Pinot Noir is grown in a variety of different styles around the world, including California, Oregon, South America, Australia, New Zealand, Germany, Italy, and more. In general, cooler-climate, Old World Pinots will be lighter and earthier, whereas warm climate, New World Pinots will be bigger and more fruit-forward.

Try: 2013 Thevenet et Fils ‘Bussieres Les Clos’ Bourgogne Rouge, a light, bright, cherry-filled wine from the south of Burgundy, in the Mâconnais.


Despite its bad rap as the basis for cheap Beaujolais Nouveau, Gamay is perfect for so many occasions. Bright and juicy, with very few tannins, it’s the ultimate chilled red, retaining character even at cool temperatures. To get the full experience, look for village- or cru-level Beaujolais, or seek out examples from the Loire Valley and northern Rhône. New World winemakers like Division and Bow & Arrow have also begun making excellent, slightly more fruit-forward Gamays in the past few years.

Try: 2013 Domaine des Billards Saint-Amour, Beaujolais, a super pretty cru Beaujolais that smells like roses and happiness.


Barbera’s light body and low tannic structure caused it to be thought of as a lesser grape in Italy’s Piedmont: suitable for easy-drinking table wine, but not noble enough for aging. Nowadays, these same qualities cause wine drinkers to fall in love with Barbera’s friendly, no-fuss nature, especially now that winemakers have re-embraced the grape, making more refined versions. Some Barberas can be quite earthy, so this is a great wine for those who want to ease into earthier reds.

Try: 2013 Scarpetta Barbera del Monferrato, Piedmont, a juicy, medium-bodied Barbera with just a touch of earth, made by an American chef-Master Somm duo.


An indigenous grape from the very north of Italy, in Alto Adige, Schiava is a wine that can seem like half-rosé, half-red wine. It tends to be very light and soft, with an air of Alpine freshness from the neighboring mountains. For those who like a full chill on their wine, look to Schiava.

Try: 2011 Nusserhof ‘Elda,’ Alto Adige, a pale, almost rosé-like wine that just pops with fresh strawberry and cherry fruit.


Who says that red wines can’t be sparkling? Once simply a sickly-sweet, fizzy red, the best of today’s Lambruscos (produced primarily in Emilia-Romagna) are dry sparklers with a mix of raspberry, blackberry, and some earth flavors. It’s also perfect for red wine drinkers who are in a bubbly kind of mood!

Try: NV Fiorini ‘Becco Rosso’ Lambrusco, Emilia-Romagna, a dry, cherry-and-violet filled bubbly that is all too crushable.


Warning: Zinfandel is not a light-bodied wine! But for lovers of fuller-bodied whites like Chardonnay, a heavier red that has a touch of oak can be seen as a natural counterpart. Unlike a tannic, structured red like Cabernet Sauvignon, Zinfandel remains juicy, round, and not too tannic, making it friendlier, so that the fruit will still stand out if the wine is chilled.

Try: 2013 Dashe Dry Creek Valley Zinfandel, Sonoma, a deep, full-bodied red Zin that packs tons of black raspberry and chocolate flavors without being overly tannic.

Drinking In The Kitchen: “More Recipes With A Jug Of Wine”

Canned cling peaches, sour cream, Ac’cent seasoning, and bulk wine aren’t regular players in my kitchen, but I made a few exceptions this week when Morrison Wood’s More Recipes with a Jug of Wine landed in my hands, and subsequently, my kitchen.

With a pint glass of Chardonnay in hand, I explored the weighty hardcover, which boasts over 400 recipes that “the average man or woman” can master. From casseroles (“There is no easier way of cooking delectable chicken than in a casserole”), to recipes for whole suckling pigs (“The piglet should be 4-5 weeks old”), Wood explains it all, with dashes of consommé, fresh chicken livers, and poetry.

One look at the bespectacled man on the rear cover reveals Wood was an interesting type. Thick white hair and a debonaire smile lead one to believe he loved sophistication and with that, a sophisticated drink. Plus, he wrote cookbooks before Julia Child and the renaissance of American homecooking that’s given way to celebrity chefs and amateur food photography at restaurants everywhere. A West Coast gourmet known for his cooking column, “For Men Only!,” Wood was widely known for his no-nonsense style, and served as a wine judge in some of America’s earliest wine competitions. Throughout the book, Wood reminds us that “Flavor is the soul of food,” and not to forget it.

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With that spirit, I’d argue this book took the Julia Child approach to invigorating home cooks well before the eponymous Mastering the Art of French Cooking hit store shelves, although Wood opted to inspire the casserole cooking and canned-fruit-meets-gelatin desserts that Child despised.

The best part of More Recipes with a Jug of Wine is the prose. On every page, Wood regales readers with an anectdote from “The Golden Era Dinner of the American Spice Trade Association,” or “Mrs. Wood’s most famous dinner party dish,” explaining it all in simple American English straight to “savoring the deliciousness of Fritos.”

When it comes to wine, 1950s America had laughably few choices compared to today. Wood simply divides red wines between Burgundy and Claret styles, which need not come from their ancestral home in France, but can be produced from a variety of grapes in growing regions like California, New York, and Ohio. I tried to follow Wood’s advice to shopping for America’s finest wines, most of which sold for roughly $1.45 per fifth. With inflation, that’s not far off from the $5.99 “Hearty Burgundy” that’s available today.

Despite breaking wine into primitive styles, Wood does a fantastic job describing wine grapes and pairings basics, touching on everything from bold Napa Cabernet Sauvignon to floral, domestic Gamay, and versatile dry rosés. His pairing advice is equally sound: “Which wine goes best with what food is easily and quickly learned, and you can forget most of the dogmatic statements you have heard or read about. You can also dismiss, but quickly, all the snobbery and semantics with which a few so-called sophisticates and phony connoisseurs have surrounded the whole subject of buying, serving, and drinking of wine.”

With Wood’s intrepid attitude in mind, the cooking began.

Baked Chicken Czardas, a dish Wood “strongly suspects” is of Hungarian origin “due to the presence of sour cream, paprika, and white wine” took center stage during the Jug Wine dinner experiment. The recipe begins with breaking down an entire chicken, a practice not for the squeamish, but easily tackled with a pair of kitchen shears. The chicken pieces are first browned in butter, and then baked in a sauce of sour cream, white wine, sherry, and lemon zest. The dish smelled amazing (as masses of butter often do), but was overall disappointing. Though not unpleasant, this entree was bizarre thanks to a sauce that was dominated by intense lemon tones, and unsupported by other flavors. While unbalanced, it was nothing an extra glass of Viogner couldn’t remedy.

Our dessert of Peaches in Pineapple Burgundy Sauce yielded similar reviews. After Wood’s proclamation that dessert “should be spectacular,” our hopes were high. Sadly, far higher than what canned fruit, red wine, and unsweetened whipped cream cheese provided in a strange combination that made the cheese taste bitter, and the fruit seem sickly sweet in contrast. Again, opening another bottle helped matters significantly.

Perhaps tastes have changed since 1956, or perhaps today’s wines simply don’t meld quite as well with the high fructose corn syrup that permeates millennial diets, but minor alterations could easily transform the dull into delicious. Regardless of our results, Wood’s “damn good cookbook” provides a delightful and entertaining window into old-school American cooking, and the sizzling adventure that awaits when we swap Seamless for the kitchen. Plus, his advice still rings true: Wine makes food infinitely better.

Red or white? Wine preference reveals a lot about your personality, survey determines

Researchers found no significant difference in the hangovers reported by subjects who drank two pints of beer followed by four glasses of wine, then four glasses of wine following by two pints of beer.

If you like “Game of Thrones,” consider yourself an introvert, and enjoy traveling, results found you’re probably into red wine.

Conducted in advance of National Wine Day on May 25, the survey of 2,000 Americans (aged 21-plus) looked at the differences in personality traits between those who drink red wine to those who prefer white.

The findings revealed that white wine drinkers are more likely to be night owls and extroverts, as well as more likely to listen to punk music.

Clearly a white wine enthusiast. (iStock)

Commissioned by Coravin and conducted by OnePoll, results found white wine drinkers were also more likely to identify as curious, sarcastic and perfectionists. On the other hand, red wine drinkers were more likely to identify as adventurous, humble and organized.

Red wine drinkers were also more likely to identify as early birds, listen to jazz, and consider themselves to be “wine aficionados” (45 percent vs. 31 percent).

In addition to looking at the differences in personality, the survey also examined each groups’ knowledge when it came to drinking wine, as well as hosting and attending events.

It found that red wine drinkers had the knowledge to back up their claim of “wine aficionado” — they were more likely to know how to correctly hold a wine glass (73 percent vs. 65 percent), know what “tannins” are (53 percent vs. 45 percent) and know how long it takes for wine to oxidize (64 percent vs. 54 percent).

They were also more likely to consider it a turn-off if a date wasn’t knowledgeable about wine (46 percent vs. 40 percent), and were willing to spend slightly more on wine — averaging $40 a bottle.

In addition to looking at the differences in personality, the survey also examined each groups’ knowledge when it came to drinking wine, as well as hosting and attending events. (iStock)

The average respondent, in any group, drinks four glasses of wine per week, and the favorite place to drink — regardless of wine preference — was found to be at home (72 percent). But 62 percent will forego drinking a glass of wine after work or with dinner, because they don’t want to open a new bottle.

In addition to drinking in the comfort of their own home, the survey found that 49 percent of respondents enjoy drinking wine at events or gatherings, preferred over drinking at a bar (43 percent).

And, while at an event, three-quarters will drink what everyone else is drinking, even if they’d prefer something else. (After hosting an event, people admit to throwing out an average of three partially-full bottles of wine.)

Americans do try to stop the waste, though: The average respondent finishes three bottles of wine a month to stop them from going to waste, but throws out two partially-full bottles that have gone bad.

“Enjoying a glass of whatever wine someone is in the mood for, doesn’t need to be wasteful. There are more amazing wines available now than ever before. Wine lovers should be able to enjoy the wine they love, in the amount they want, without thinking about when they are going to return to that bottle,” said Greg Lambrecht, founder and inventor of Coravin, a wine-preservation system.

Try some not so typical white wines

According to a 2018 research paper by Dr. Liz Thatch, the only two types of white wine to make the list of the most popular wine styles in America were Pinot Grigio and Chardonnay. However, there are more than twenty popular white wine grapes in the world and that doesn’t even include blends. Then there are the lesser-known grapes like Godello.

Of course, what you’re most likely to find at your local wine retailer is a good selection of Chardonnay and Pinot Grigio plus a handful of fun things. So I’m not going to use this month’s column to try to educate you on types of white wine you’re going to have to work to hunt down. Because summer is supposed to be about fun and ease.

Instead I’m sharing four whites I’ve found at my local retailer and I think you’ll enjoy. They don’t include anything to challenge your mind or palate. They’re just a nice break from your typical Chardonnay and Pinot Grigio wines.

One Drink, Three Ways: Cocchi Vermouth di Torino

One Drink, Three Ways is the signature feature by The Three Drinkers. Join Helena, Aidy and Colin as they take one bottle and create a trio of phenomenal serves that you can enjoy anytime, anywhere. From rums and whiskies to gins and wine styles, The Three help you get the most out of your glass. It’s time to get liquid on lips.

Cocchi Vermouth di Torino: THE go-to vermouth of choice for mixologists and drinks enthusiasts alike. Hailing from Piedmont in Northeastern Italy, this top-of-the-range vermouth has a unique and much-loved character thanks to a recipe dating back to 1891, which includes Moscato wine, bittersweet herbs and aromatic spices such as wormwood, rhubarb and citrus. Also known fondly as Cocchi Torino, this distinctive and delicious vermouth lends itself to all the definitive cocktails such as the Negroni, The Manhattan, The Americano and Martini, though it makes some staggeringly good twists on these classics.

The Three Drinkers each share their favourite ways to taste it….

Helena’s Choice: Bloody Negroni

I love a Negroni with a little more sweetness than some so for me, the red fruit flavours from the Chambord and cherry bitters together with the aromatics from the Shiraz Gin really elevate this Negroni and make it super-approachable. Maraschino cherries are also back in a big way, so if you have some, pop one on a stick and maybe, if no one's looking, pour in a dash of the syrup too. Naughty but so nice!


Some wines that come from grapes grown in Italy may be a great fit for a white wine drinker, and schiava grapes are one of these varieties. These grapes also go by the name vernatsch, Black Hamburg or trollinger. Most of them come from a valley in the Alps known as Alto Adige.

What is it about this type of wine that appeals to white wine drinkers? Its nickname is the cotton candy wine — it comes with aromas of bubblegum, strawberry and Lemonhead candy. Pretty much everything about it is light, from the color to the body. Compare the pairing possibilities to a riesling, which complements tofu dishes, shrimp or chicken. Those meals make a congruent pairing with the simple flavors of schiava wine.

One complex aspect of this wine is the naming. In the region of Italy where most schiava grapes grow, there are three official languages — Ladin, German and Italian. Depending on the area, you may see schiava wines labeled as edelvernatsch, kleinvernatsch or St. Maddelena/St. Magdalener DOC — all varieties of schiava grapes.

Rather than worrying about the complex labels, we recommend trying a glass of schiava nera or schiava grigia.

19 Easy Sangria Recipes to Make at Home

The tastiest wine cocktails, built for all-day sipping.

What's better than a glass of wine? A glass of wine with a snack of course. And if that snack happens to come in the form of delicious, alcohol-soaked fruit that brings its own special accent to the wine? So much the better. Whether you're looking for a way to transition your red drinking into the warm weather months or expand your wine cocktail repertoire, these sangria recipes are guaranteed crowd-pleasers for any season.


3 oz Riondo Prosecco
1 oz pineapple flavored vodka
1 oz orange curaҫao
6 pineapple chunks


Muddle pineapple chunks in a wine glass. Add prosecco, pineapple flavored vodka, orange curaҫao and ice and stir gently. Garnish with a pineapple slice.


6 oz red wine (such as malbec)
2 oz oolong black tea
1 oz cranberry juice
.5 oz apple brandy
.5 oz pineapple juice


Combine all ingredients into a pitcher and stir. Add ice into a wine glass and top with sangria. Top with apples, mixed berries, and mint.


1 bottle of dry Provence rosé
4 oz Aperol
4 oz Sacred Bond brandy
4 oz rosehip syrup*
4 oz lemon Juice
Strawberries, blueberries & raspberries


Cut your fruit ahead of time and soak them in brandy and rosehip syrup&ndashideally overnight. When you're ready to assemble the sangria the next day, strain out the berries and reserve to add to your sangria later. Use the strained brandy and rosehip syrup and add the rosé, lemon juice, Aperol and berries. Stir and serve into a wine glass with ice. (Insider tip: 4 oz is equivalent to .5 cup.)

*Rosehip syrup: Make a cup of hot rosehip tea and let the teabag steep for 10 minutes. Measure out 1/3 cup of rosehip tea and 1/3 cup sugar, and stir until the sugar dissolves.

6 recipes to use up the bottle of wine you opened last night

Wine is as wonderful to cook with as it is to drink — and we have great recipes using both white and red kinds.

You’ve probably heard that when cooking with wine, one of the best things to do is to try and pick a wine you’d also drink — not just to have a sip while cooking, but also to impart the flavors you love into the dish.

Many recipes will pair wine to the type of protein — white for fish and chicken, red for red meats — though you’ll certainly find recipes that defy that rule.

Read on for some options enhanced by wine. Not quite what you’re looking for? Check our Recipe Finder for more recipes featuring wine.

Linguine With Cod in a Saffron-White Wine Sauce, above. Make this easy, fancy-ish meal for those nights when you need to zhuzh it up.

Wine Spritzers Are the Healthy-ish Sparkling Cocktail Perfect for Year-Round Sipping

There’s nothing more refreshing than an ice-cold bubbly beverage. If it’s boozy, even better. Typically made from a basic blend of wine and soda water and zhuzhed up with fresh juices and liqueurs, the spritzer is a go-to cocktail for warmer months and weeknight happy hours because it&aposs delicious, hydrating, and extraordinarily easy to make. There are also thousands of ways to customize your creations based on the wine, liqueurs, mixers, and garnishes you have on hand. 

“While they may get a bad rap as a cocktail of a bygone era, I actually have a soft spot in my heart for white wine spritzers,” says Christopher Hoel, the founder of Harper’s Club and wine curator for Wine Insiders and Martha Stewart Wine Co. “They’re fun, light, easy to tailor to your taste, and you can pre-make them in big batches before pre-portioning them out for friends and family while social distancing outdoors.”

Here are Hoel’s top tips for making wine spritzers, plus three delicious recipes you&aposll want to sip ASAP.

A white wine spritzer is effectively just white wine mixed with club soda. Point being? You should make sure that you absolutely love the base wine. Any white wine will do—whether you prefer a super dry Sauvignon Blanc, an oaky Chardonnay, or a sweet Moscato. “Personally, I like a crisp, fruit-forward wine like a Pinot Grigio to build a solid, flavorful foundation for my spritzers,” Hoel says.

When it comes to adorning the spritzer with a garnish, Hoel recommends taking a farm-to-table approach. “Meaning, I scope out the fruit selection at my local grocery store or farmers' market, assess what’s the most in-season, and then incorporate those fruits into my concoctions.” Practically any fruit will liven up a spritzer, but the better the fruit the more flavorful the end result. Citrus, like lemons or oranges or even grapefruits, are gold standards for spritzers and you cannot go wrong there. “However, I’ve also enjoyed adding fresh berries, cherries, pineapple, and melon as a fun twist.”

You can drink a spritzer that is just wine, soda, and a garnish—and it will be delicious. But if you’re feeling adventurous, then you can add a splash of these to take your spritz up a notch:

  • Citrus juice: Squeeze a lemon or a lime for a zesty, bold finish.
  • Sweeteners: Add simple syrup, honey, agave, or maple syrup to sweeten up a drier wine (like Sauvignon Blanc). If you’re using a sweet wine like Moscato, then you won’t need the extra sweetness.
  • Liqueurs: A splash of elderflower liqueur (like St. Germain), a dash of Angostura bitters, or a splash of Campari will add new dimensions to your cocktail.
  • Liquor: If you want your spritzer to pack more punch, then add a splash of a clear liquor like good quality gin, vodka, or white rum.

To keep the cocktail as crisp as possible, the wine and soda should be chilled to the bone. Refrigerate at least overnight, and consider moving to the freezer for an extra cool blast a few minutes before preparation. If you have the space, try chilling your glassware ahead of serving.

Watch the video: Γεύσεις και Οίνος - Ξινόμαυρο,Μια ποικιλία 4 κρασιά (June 2022).


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