It is not so difficult to find the wine that combines with the food prepared. It is just a matter of tastes finally. But the taste is not just a personal matter, but also a complex issue that hangs in our five senses.
The situation becomes more complex still when we have to combine several flavors in a dinner or lunch. What will be the wine that will accompany the food prepared?
The wine can stimulate and complete harmony or contrast with the snack, but can also happen otherwise. Coma for example Artichoke and take a SIP of wine red. The bitterness of this vegetable will be afloat, effect of tannins (substance that comes from the grape, has a slight characteristic smell and bitter taste)
But combine the same wine with a salted cheese or Roquefort, the result will be perfect. On the other hand, sweet wine won't taste so sweet with salty foods. A matter of magic? Absolutely, it's just chemistry.
Smell and taste
The most important senses for savoring wine and meals are naturally the nose and tongue. In the language it is finally where we can differentiate 5 senses of taste or taste: sweet, Bitter, Acid, salty and bittersweet. The nose instead differentiates thousands of aromas.
And we can't separate the taste from the aroma. Otherwise you would appreciate only the sweet and acidic of a strawberry but not its aroma, which only the nose perceives.
Intensity and weight
Different gourmets recommend that when choosing wine, don't take into account the color of the wine so much, but also other more important criteria such as the body of the drink and the intensity of the taste.
The wine should correspond to the intensity of the food and harmonize with the strongest element of the food, which is usually the sauce. Delicate foods like a roast chicken need a body wine and delicate flavor.
Acid, sweet and salty
Tannins.- In red wine, aged substances define your body and intensity. A red rich in tannins such as Cabernet Sauvignon, Sangiovese or Tempranillo combine wonderfully with high-fat or intensely flavored meals such as Steaks or aged cheeses.
These wines taste much better with this type of meal, because the taste of the fruit is what stands out and not the bitter component (tannins). On the contrary, a very sweet or salty dish increases the astringency of the tannins, the result - rough taste on the palate like a sugar-free tea.
Acidity plays an important role, especially if we want to drink a white wine. Fatty meals are perfectly accompanied by these wines. But meals with a high degree of acidity, vinegar-based for example, are hard to combine.
Why do?? Because our sensitivity to acid is reduced by eating these kinds of foods and the wine would taste almost unbridled. However spicy and acidic foods at the same time, a pickle perhaps? enhance the taste of a not-so-ripe wine, slightly acidic. The reaction is different because these foods make the wine taste more fruity and soft.
On the other hand, foods with a high degree of acidity may not match with the tannins of red wine (for the concept of tannins, see Part 1). Red wines generally have a low level of acidity. To avoid a distortion of the flavors, we have to choose a young wine, fruity and low in tannins.
Sweet dishes elevate our sensitivity to acidic and bitter. Who eats a dessert or sweet tooth with even sweeter wine, you will perceive the acidic of the wine but very little of its real taste. Cheeses with some itching should be combined, on the other hand, with a sweet wine or a ripe, strong wine.
Sweet and salty, the perfect combination. That's why sweet and fruity wines taste wonderfully with savory foods, it doesn't matter if the wine is white or red.
Freshly ground pepper can highlight the taste of a simple, light wine. Anyway it's always good to control how much pepper to use not? On the other hand, garlic (garlic bread for example) combines very well with red wine, but he's the enemy of a fine white wine.
For cold dishes like hams, sausages or bacon is the white Pecorino or a sturdy white wine, the perfect wine. With his citrus notes, orange and lemon, reduces the fat of these dishes. Of course you can combine the antipasto with a fruity red wine, low in tannins.
Soon I will continue with these Tips which I hope, help them choose the perfect wine for their meals. Naturally these lines are just recommendations. The perfect combination is just your choice.
With pork harmonize strong, fruity red wine, medium-bodied and low in tannins. The fattest section of the pig, skin or skin, is accompanied well by a Chianti Classic or a Rioja Reserva. You can also choose a big-bodied white or grey burgundy wine, aged in wooden barrels.
Lamb fillets taste great with a fine and elegant red wine, even an old one. This meat also combines perfectly with a low red burgundy in acidity. Dishes including larger pieces of meat (like a stew) require a wine, burgundy in this case, more fruity and more intense-tasting.
An ideal case for red wines of character, very fruity but also with an astringent touch and rich in tannins. A good burgundy always matches beef. A good and affordable choice for all pockets is Peruvian and Argentinian red wine.
Wild meats (Deer, Rabbit, mountain pig, among others)
The intense flavor of these meats requires a strong red wine. A Rioja Reserva or a National Touriga for example. These wines are fine-scented but with an intense fruity flavour. If you cook veneer with sauerkraut salad or a sweet and sour salad of your choice, a good wine would be an old burgundy. If what you're going to cook is a stew based on these meats, a Blockbuster-Shiraz wine (Australia) will give that characteristic and intense flavor to the recipe. Its dark-colored fruits and chocolate aroma will be diluted in the stew like melted butter.
That to serve cheeses you always have to serve red wine, it's a hit for a lot of cheeses but for another it's not. In cases of doubt white wine is the best decision. The most versatile wines are very sweet fruit wines, it doesn't matter if they're red or white. However, there is no wine that sings with all types of cheese. In that case decide on a type of cheese and when choosing the wine in general lines try to follow the following recommendations:
The more intense the taste of cheese, the wine should be even more intense. Hard-consistency cheeses need wines, reds or whites, fruity but not so aromatic and medium-bodied to large body.
Soft-consistency cheeses harmonize with high-acid white wines.
Roquefort or Stilton cheeses combine with sweet wines such as Port, Sauternes, Tokajer. Many other cheeses that also contain blue mushrooms do not combine at all with wine, an example is the gorgonzola.
Goat cheeses are the ideal pair of a Sauvignon blanc while an aged parmesan will always combine with a red wine.
I hope you enjoyed this mini-special, the most important thing is that they can implement these recommendations, but remember that wine and food will always be a matter of taste and everyone has the best choice.