The combination of wine and food.
For many, the selection of wines to the dishes is the most difficult part in preparing the menu. It should not be. The traditional rule of thumb: “red wine – meat, white – for fish” gives way to the more relevant recommendations. It’s time to use the latest tips renowned sommelier.
It is believed that one of the most affordable and tasty ways to understand wine and enter the (reasonable!) It in your normal diet – is to combine it with your favorite dishes. Laura Maniec, one of the youngest internationally recognized sommeliers and wine co-founder of the studio Corkbuzz, offers for lovers 5 guidelines harmonious combination.
1. The weight of wine
You are going to eat hearty and heavy dishes such as filet mignon and baked potato? Then pay attention to the heavy and medium Cabernet (from Chile or Australia) and Merlot (from Italy or the US). If your choice – a rabbit, white fish for a couple or a light vegetable salad, choose Riesling (Germany and Austria).
2. Place the grape harvest
Wines grown away from the coast, are well in tune with meat and vegetables. For example, Tuscan wines perfectly suited to dishes with tomatoes and zucchini, and Rioja – a perfect match for pork. Wines collected in the vineyards, with access to the sea or the ocean, should be submitted to the fish and seafood.
3. Age of wine
Seasonal dishes based on fresh ingredients, should be complemented by young wines. Since spring vegetables are perfect for Chardonnay from California.
Tannins – tannins – create a wine structure, responsible for its astringency and contained in the skin of grapes and stems. The wines are rich in tannins, well with oily and nourishing food, from pork and ending pasta with lots of cheese.
Do not get hung up on the color of the drink. Pay more attention to the above rules, and color. Pay attention to it, unless you want to make a beautiful couple, for example, a dish of tuna and a glass of pinot noir.