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The Harmony between Food and Wine |
by:
dan phillipe |
Wine issocial drink which should be enjoyed incompany of friends and .. food.
The right combination between food and wine issource of ultimate bliss for every connoisseur. Both wine and food can benefit fromright pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine innew light when accompanied byright dish. In order to savorsplendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is one’s intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back toonenineth century and are made by French cooks who travel around Europe showing other nationsFrench savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine – with seafood, and red wine – with game and red meats. Those rules, however, have been broken many times throughoutyears becausenature of certain dishes andrich wine variety available allow formuch freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example,exceptional wine stands out much better when accompanied bynot so sophisticated dish that will bring outwine’s superb qualities instead of fighting with it. Certain wines and foods have “found” each other overyears and represent especially suitable combinations. Generally those areregional wines and foods. Almost all local dishes go best withwines from their regions.
Some tips for making good food – wine choices:
Try to balanceweight of both, i.e. heavy dishes and those withstrong taste, such as game and red meat should be enjoyed withequally heavy wine. In most cases those are red wines but some full-bodied whites could beequally suitable alternative.
Dry wines could developvery unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is becausehigh fat content negatesimpact ofacid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine withtannins, thus diminishingtannin taste. Wines made from grape varieties that containlot of tannins, such as Cabernet Sauvignon and Syrah areexcellent match for red meats and other protein-rich foods. Onother hand, high-tannin wines acquireunpleasant metallic taste if combined with fish and other seafood. Or they could haveextremely bitter taste when combined with salty dishes.
So finally… which wine? You could have in mindrules above when making your selection but don’t be blinded by them and never take things for granted. Even when you are convinced that you have foundperfect wine forcertain dish,small change, such asbad yield,change inproduction technology, or other, could disappoint you. So haveopen mind and be ready to experiment. Needless to say,lot of timesresults would bebit strange but that’s what will makewhole experience interesting!!
Aboutauthor:
www.wines-resource.com
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