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Food and wine
The main principles of the harmony of food and wine
Many amateurs stumble on this problem of gastronomy. Although it is difficult to choose wine
ideal to accompany the dishes.
It is of course very presumptuous to assume that any wine should fit with any dish as it is appreciated. Other epicureans
wish to use a list which appears perfect as fallen from heaven.
The choice will be the one that will take into account the nature of the dish and the wine.
Why harmonizing food and wine ?
Some wines are able to expand and enhance the flavors of food, while others distort the dish.
What is a successful duet ?
A successful duet is when the wine enhances the flavors of food and seems itself better.
How to get the perfect duet ?
First, the occasion must be taken into account.
Indeed, it would be wrong to enjoy dishes with a inappropriate wine.
It is imperative to adhere to these tenets:
- A light meal calls for light wine
- A simple meal called a simple wine
- A light meal is served before a meal with heavy or strong flavors
- A very flavoured meal needs a tasty wine
- Red meat are in a better company with a red wine
- Bloody meat needs a wine stronger than usual
- Roasted white meat can be accompanied by a very light red wine
- Fish and crustaceans taste better with a white wine.
When we consider to associate one or more wines to a meal, the excellence of the two elements is not sufficient to ensure a harmonious marriage. Complementarity is the key to success.
It is desirable that the flavors of one another and are both in their intensity, as their type and texture. If the flavors are not the same for these three points, one of elements then disappears.
A few examples to help you
- A tomato sauce calls for light red wine
- A brown sauce is better with red wine
- A sauce with lemon juice is better with a dry white wine
- A creamy sauce calls for a smooth wine
- A mushroom sauce is good with oak aged wines
- Red meats are better with red wines
- A bloody meat is better with a strong red wine
- Salted foods increase the bitterness of tannic red wines
- Roasted white meats are good with red wines too
- Shells and sea foods needs dry white wine
Some warnings
Avoid vinegar, garlic and bitter vegetables such as radish, cucumber and endive, which distort the taste of wine. Do not accompany heavy sauces with mustard, curry or very pungent spice with a very strong wine.