We have all seen the great infographics comparing Wine to Beer and comparing Tea to Coffee. As I love both Tea and Wine, I thougt I might do a Wine versus Tea infographics. There is actually a lot of common ground between those two!
- Wine is ma de by Alcoholic Fermentation (Sugar + Yeast = Alcohol + CO2 + Heat)
- We often say that tea is fermented. This is wrong. Tea leaves are oxydized by air. Only
Pu Erh and yellow tea, which are very rare, are fermented (in addition to oxydation).
Depending on the vinification process.
- White: No contact between the skin and the juice of the grapes
- Rosé: Short contact between the skin and the juice of the grapes
- Red: Long contact between the skin and the juice of the grapes
Depending on the level of oxydation.
- Black: Maximum oxydation
- Pu Erh: Oxydation + Fermentation
- Blue-Green (Oolong): Partial oxydation
- White: Very little oxydation
- Yellow: Little oxydation + Fermentation
- Green: No/very little oxydation
- Red (Rooibos): No oxydation + different vegetal
Both Tea & Wine have tannins.
- Red wine has more tannins than rosé. White wine has no or very little tannins.
- Green tea has the most tannins (bitterness), black tea the lowest.
- White and rosé wine should be served between 8 to 12 °C, a bit more for the fuller bodied whites.
- Red wine should be served between 16 and 18°C.
- Rooibos Tea can be brewed at 100°C
- Black, Oolong and Pu Erh Teas need a water at 90°C maximum
- White, Yellow and Green Tea are the most fragile, wtare should never exceed 70°C.
Both Wine & Tea contain Polyphenols that reduce the risk of cardiovascular disease.
- Wine contains alcool. WHO usually recommends not exceeding 2 glasses a day per woman, 3 for a man.
- Wine is caloric. A glass of wine contains 100 to 180 calories depending on the alcohol level and the amount of residual sugar.
Tea is calorie-free, alcohol-free and diuretic. However, it reduces the assimilation of iron.