Please enable JavaScript.

Coggle requires JavaScript to display documents.

Unit 5. Commissary and Warehouse Area - Coggle Diagram

- - - - In fact, the speed of the wine's biochemical evolution is directly linked to the temperature; it is essential not to let the wine age at too high a temperature. Temperatures between 10°C and 14°C are considered optimal for the wine to reach its full apogee.
    - - Temperature fluctuations expand and contract the wine inside the bottle. These variations eventually fatigue the wine, altering its organic vitality and causing its quality to deteriorate.
  - - - These molecules are responsible for a mechanical agitation that alters the wines.
- - - - American oak is more woody and aggressive; however, this aggressiveness gives way to softer roasted notes. Lastly, Russian oak is characterized by giving the wine a cedar-like perfume, without losing the characteristics of European oak, which is creamier and less aggressive than American oak.
- - - - White wines
        
        They are privileged companions of the products of the SEA. As white wines have a light constitution, fruity aromas and high fluidity, they go very well with dishes with not very strong flavors.
        
        Because of their refreshing qualities, they go well with spicy or charcuterie specialties, cooked vegetables, fresh cheeses and goat cheeses.
      - Rosé wines
        
        They are typical companions of SEAFOOD. The same recommendations can be applied to them as to the whites.
      - Red wines
        
        These wines have a rich constitution, as well as a complexity of flavors, sensations and aromas of mouth and nose, so they are very good to drink with dishes with strong flavors.
        
        Because of their dark color, they combine very well chromatically with red meats. As they have a tannic taste (bitter and astringent), light red wines are drunk with young meats (veal, suckling lamb, poultry, feathered game), and tannic red wines with beef, lamb and big game.
        
        However, red wines clash with:
        
        Salty and sweet, as it makes it seem harder, more bitter.
        
        Fish