Food pairing, the sacred union between wine and food

Accompanying the food with the right wine can be considered as one of the most delicate arts at the time of serving the table. There are basic keys in the pairing that you must know to find the wine that accentuates the flavors of your preparations.

This is one of the most controversial branches of oenology, because with the growth of farms that produce high quality wines and with unconventional combinations of flavors, the classic guidelines of this art begin to lose their horizon.

But one of the basic premises of the pairing is “the fish and seafood should be accompanied with white wine and the meats should be served in the company of a good red wine”. This is the best known of the rules but there are other basics that can serve you when it comes to recognizing which type of wine is recommended to accompany the appetizers, main course and desserts.

Fortified Wines:

This type of wine accompanies very well the entrances that are an important part of every meal, they open the appetite and they make stomach so that the diners are ready for the strong plates. At this point fortified wines are an excellent choice, this type of drink has undergone a stabilization process that allows increasing the alcoholic level without altering the flavor properties given by the grape.

Light Red Wines:

This type of wine is differentiated by the short ripening time. With a mild taste to the palate, light red wines are more fruity and summery. They are ideal to accompany lamb meats, veal, sausages, fried eggs, meat based soups, pastas, poultry and vegetables. It combines well by the softness in contrast to the strength of this type of dishes.

Body Red Wines:

They are the perfect combination for stews, as well as to accompany the dishes based on hunt meat and legumes or fermented or strong cheeses. The body red wines belong to the category of aging, reserve and great reserve and are distinguished from young or light wines by the density and consistency of their body.

Dry White Light Wines:

As we said initially white wines are excellent company for seafood such as prawns, crabs and lobsters grilled as they allow highlighting the sea flavors.

Dry White Wines:

In contrast this type of wine serves to accompany fish and meats such as lamb, ham and even snails. Other options to accompany are fish soups, eggs, squid and fish cooked and bathed in sauces such as mayonnaise.

Sweet Wines:

Although it may sound redundant, sweet wines are the best in the company of good chocolate, puff pastry and biscuits, allows the delicate flavors of desserts, fruits, variety of chocolate and intensity of sugar are the protagonists.

Cavas Wines:

These wines are those that have been made under the same procedures as Champagne. Its main characteristic is that they are sparkling wines, their presentation of “very dry” is ideal to accompany all the meals.

These are the most conventional methods of selecting a wine to accompany the dish, but if you want to try your own combinations you just have to try. The important thing is to maintain a proper contrast and balance between the flavors provided by the wine selected with the menu that has been prepared. But above all you must trust in your personal taste.


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