Wine and Food |
Posted: January 21, 2015 |
It is a question always difficult to answer, and it bothers most of us – how do we pick a proper wine, and how do we pair it and with food? The world is full of so many different wine types, and each and every one of those has its own purpose, taste, and food pair. So, how do we know which is a good pair? Food and wine pairing was always a problem, because not everyone had the experience in culinary taste. Most common situation is a romantic date, and the usual question: Which wine to bring? After a careful research, wine tasters have come up with some magnificent tips. Several factors are key to choosing a good wine, and the most important ones are Acidity, Sweetness, Alcohol level, and Bitterness. These four factors are crucial for choosing a proper wine for your dish, and each should be taken into consideration. Red Wine When it comes to red wines, they are best combined with meat. Usually the best one to go with any meat is Beaujolais. The low amount of tannin is the most important factor for picking a proper red wine for your dish. Beef is best served with Red Burgundy, or Everyday Southern French Reeds, or Merlot from both Australia and Bordeaux. These wines have an excellent smell and an incredible flavor which complements beef perfectly. Of course, you can always go for Big Red Bordeaux or Mature Red Bordeaux as a suitable replacement. Lamb goes best with New Zealand Pinot Noir, Red Bordeaux, and Chilean Cabernet. When eating sweetbreads, best choice is always Italian Chardonnay, best known for its light texture. Pork is best served with Beaujolais, although it is also known that Morgan, as well as Pinot Grigio can be a situation based replacement. Any of these wines will enhance the flavor of the pork, and blend with its chewy, tasty mixture. White Wine Vegetables, pasta, fowl – these are best paired with white wines. The reason is the level of acidity and sweetness of the white wines, which suits these dishes perfectly. Among the best white wines is the Semillon Sauvignon Blanc, best served with grilled vegetables, salad tomatoes, asparagus, and many Thai dishes. Its sweet and dry taste goes incredibly well with the intensified taste of the grilled vegetables, making this wine the right choice. Warm-climate Chardonnay is best served with BBQ chicken or poured over it while still on the grill. Sparkling wines are best combined with fish, hard cheese and carbs-based dishes. Some light dry wines, like Albarino or Gruner V. are paired with white chicken meat, lobster, and salmon. These wines enhance the taste of the above mentioned dishes, making them extraordinarily delicious. Overall, the combination of food and wine depends primarily on the type of food you are eating, and your taste in wines. Remember to always keep in mind the 4 main factors of wine picking, and adjust you dish with a proper wine. It is all about the taste, and hitting that perfect combination.
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