You can achieve harmony of taste by correctly combining wine and food. The task of a noble drink is to shade the dish - to emphasize its dignity or to hide the disadvantage. It is for this reason that it is customary to choose wine only after the main course has been ordered. Consider the basic principles of the compatibility of wine and food, and what you need to know to get a real gastronomic orgasm.
Main characteristics
There are many characteristics that distinguish a sparkling drink. They are the principles that combine wine and food. Briefly denote them:
- astringency;
- acidity;
- texture;
- severity of aromas;
- sweetness.
Depending on which of the characteristics dominates, you can offer this or that wine in addition to the dish. But it should be borne in mind that food also varies in its characteristics. But there are fewer of them: the intensity of the aroma, texture (fat, richness, hardness or softness) and the degree of sweetness. Now you need to combine and draw up the basic principles of the compatibility of wine and food.
The main principle of simplicity
If you are not an expert and do not understand the intricacies of the taste of a noble drink, then in any restaurant adhere to the most important and important rule: similar to similar. If you choose light dishes (salads, low-fat fish, dessert), then take the same simple wine to them. Conversely, a rich wine will emphasize the aroma of complex meat dishes.
Remember the basic principles of the compatibility of wine and food with the following figure.
Red tart wine is best combined with strong dishes. Such food is hearty, heavy, rich, prepared mainly from animal products with prolonged heat treatment. For example, roast or baked lamb.
White simple wine will perfectly combine with light simple dishes. This is food made from easily digestible products of plant and animal origin. Light meals contain little fat, they cook quickly, mostly steamed.
Texture combination
The texture of the wine vary in the presence of tannin. This is a polyphenol of natural origin, which is also found in large quantities in tea. Thanks to tannin, the sparkling drink becomes drier and tart. Wines with a pronounced texture include Nebbiolo, Cabernet Sauvignon, Tempranillo, Petit Verdot and Pri Syrah. They are served with game, waterfowl or beef.
It is very important that served with red wine. More mature varieties have softened tannins, so dishes should be softened. It goes well with Chianti stew, and with red grilled meat Cabernet Sauvignon.
The delicate and dry structure of wines: Barbeda, Zinfandel, Pinot Noir, Grenache, Merlot. They can be combined with pizza, seafood salads or fresh vegetables.
The principle of fusion of tastes
Many sommeliers believe that wine and food should completely dissolve in each other, complementing and emphasizing aroma. A fusion of flavors suitable for spicy dishes and desserts. A good example is Foie Gras and Sauternes. Rosé wine will complement sushi with salmon and shrimp.
The principle of cooking sauces
If wine was used during the preparation of the sauce, then the same drink is usually served to the table. Typically, this combination is in perfect harmony with red meat. Sweet and sour sauce with wine is served with lamb, pork and even chicken.
Color principle
Another rule of combination is the color scheme. The dish and the drink should be in harmony, or at least create a beautiful duet. White wine is selected for mollusks, crustaceans, fish or white poultry. The taste of red meat of game or livestock is perfectly emphasized by red wine. It can be served with mushrooms, offal with blood (liver, heart, medallions of medium and low roast).
Of course, there may be exceptions. Chicken can be served with both red and white wine, depending on the method of preparation.
Geographical principle
The principles of compatibility of wine and food differ not only in taste characteristics, but also in the region from which they originated. The wines of the whole world are conditionally divided into two groups. The first includes those made in the countries of the Old World - Georgia, France, Italy, Ukraine, Moldova, Armenia. Sparkling drinks in these regions are rich, aromatic and soft. They are seasoned and go well with light dishes and desserts.
The second group is the drinks of the New World. Wines are produced in countries such as South Africa, Australia, New Zealand. Compared to Europe, wines were made here much later, only 200-300 years ago. Southern hot climate and dryness made drinks more juicy and dense in texture. Therefore, sommeliers offer them fragrant and rich dishes.
Age principle
Excerpt wine plays a huge role. Young immature drinks are characterized by brightness, to some extent, aggressive taste. They are a bit sour, they feel tannin. Over time, these qualities soften, and the wine becomes softer or more tart. So, immature wines are recommended for island rich dishes, but the main thing is that garlic, vinegar or pepper do not dominate the food. Mature wines accentuate the taste of baked meat, poultry or other delicate and delicate dishes.
Wine and cheese
The tradition of serving cheese to strong drinks has come down to us since ancient Greece. It was there that the best varieties of wine and wonderful dairy delicacies were made. Now wine and cheese are an indispensable element of any feast. But to pick one to the other is quite difficult, because you need to be able to understand not only the tastes of the drink, but also the cheese. For those who are not good at this, a few rules will help:
- The very first rule: always give preference to white wine. It is softer and will not spoil the taste of any cheese.
- Sweet and sour cheese sauce goes well with a strong drink.
- The taste of wood interrupts any flavor. Avoid aged wines.
- Salty cheese with sourness will seem even more acidic if served with young wine.
- Excerpts from both products must also be considered. The older the cheese, the more demanding it is for the age of the drink.
- Do not neglect the geographical principle. Products from one region complement each other very well.
And in order to better understand what principles of the compatibility of wine and food are suitable for cheese, we suggest that you consider the following figure.
Now you know how to choose the right noble drink for various dishes. Tasting, experimenting, enjoying bouquets - and soon you will become a real gourmet. Drink wine slowly, and most importantly - do not interfere with three taboos: vinegar, pepper and garlic.