Researchers have traced white wine all the way back to biblical times and King Tutankhamun’s tomb. Wine drinkers long ago drank the wine at a young state because they stored the wine in barrels. To balance the consumption of alcohol, wine drinkers would water down the wine with water. Remind you of a story featuring Jesus…? In his time, wine drinkers would remedy any improper-tasting wine by adding honey to it.
As time moves forward, wine makers continue to perfect the art of wine making, which accounts for the vast amounts of wine choices on the market today. So, which wine do you choose to drink with which food? The old rule tells you to serve red wine with red meat and white wine with white meat, but this is changing. Wine drinkers now take into consideration the heaviness of the wine, as well as the specific taste it delivers.
The body that a wine carries often indicates the level of alcohol it. To the point, a full-bodied wine likely consists of more alcohol than a light-bodied wine. Too, white wine is generally lighter, and serves as a good choice for beginning wine drinkers because it delivers a taste of sweetness. Too, white wine, as a rule, does not drown out the food’s taste when pairing it up with a meal. So, what brand of white wine works for someone who is on a budget?
Franzia White wine works well when eating a meal because it’s a light wine and does not leave you feeling overly full, even after you eat your meal. Franzia White wine simply helps your meal go down in a more enjoyable manner. If you are eating brunch or a light meal (such as cheeses and fruits), you might want to try something more crisp. Look for a label claiming to be a medium-bodied, floral wine.
If you have a wine cooler, so much the better – your wine will stay fresher longer.
Here is a delicious meat selection that you can pair up with white wine:
Remove the skins from one package of fresh chicken breasts and wash thoroughly. (You can remove the skins easier when the chicken breasts are still frozen, but make sure that you thaw the chicken before you marinate it.) Place the chicken breasts (after skins removed) in a glass dish, make several slits in the meat, pour a bottle of clear Italian salad dressing over the chicken breasts, and cover the glass dish with plastic wrap. Place the chicken breasts in the refrigerator overnight.
Marinate the chicken breasts for 24 hours and then transfer the marinated chicken breasts into a deep dish pan. Cover the top of the baking pan with aluminum foil and bake the chicken breasts in the oven at around 375 degrees until done. (You might want to lightly salt and pepper the chicken breasts before baking.) Remove the baked chicken breasts from the oven once they are done. Serve these up with some delicious salad and Franzia Refreshing White wine.
Don’t forget to say grace!