How to choose wine for dinner, dinner, for a trip to visit? How to choose wine for cheese, meat, fish, fruits, vegetables?

Tasty wine combined with an exquisite dish is perfect. But whether any wine can be combined with one or another product, let's find out in the article.

Content

The question that torments all the hostesses preparing for the reception of guests. Certain rules for a good tone and proper table setting suggest a paradox: the more exquisite the dish, the more simple wine is supposed to serve it. Conversely, expensive wine involves something unpretentious as accompaniment.

Compliance with such rules accepted in society makes a dinner dinner, like any solemn reason, unforgettable, in which they play with their unique colors and wine, and food served with them.

What rules are combined with food and wine?

The basic principles of such a combination are in similarity and the difference in taste.

For example, you can take white dessert wine "Sotern" And supplement it with a fat paste of Foie Gra. This combination in high cooking is generally considered a classic, perfect for dinner. But do not get carried away with a lot of liver.
But you can play in contrast, supplied to the same sweet and viscous "Sotern" Sheep cheese with mold called "Roquefort"having a tart spicy taste.

We have already talked about the classic combination of simple with the complex (we are, of course, about food and fault). Next, you should consider the rules of the combination based on the qualities of the drink. Wine can be tart, oily, have a certain acid, aroma of one degree or another of intensity. The dishes are classified by fat content or sweets, juicies or texture, as well as, like guilt, by what intensity their aroma is.

Which of the characteristics of food and wine combined?

A dish with a pronounced texture of its leading ingredient is combined with tart wine.
The more oily wine is, the more juiciness should be in the dish.
Fatty food It is in harmony with high acidity wine.
The aromas of wine by the degree of intensity must correspond to the degree of aroma of the dish.
Sweet is combined with sweets, so the dessert supply involves an addition to it with sweet wine, which is ideal for a slight dinner.

Do you need to bite all the wines?

By no means. There are quite “independent” drinks, which include, for example, sweet.

By the way, we are used to counting the sweet musk, but there are dry, produced in Alsace - they also do not require a snack.
Moselic rining is among the best white wines around the world - from the same galaxy.
A pronounced sharp taste, French wine “Bozhle Nouvo” does not require supplement to its lightness, you can play taste and aroma in the morning on the weekend.

Among the "independent" wines include the famous "sherry". All these wines can be used both with the corresponding snack and without it.

Combination of wine and cheeses

To bite wine with cheese is noble, beautifully and has long been considered a classic. But in this case, you should adhere to certain combination rules. After all, cheese with mold can be guilty of a taste unusual for it, and the same Camamber can destroy a wine bouquet.

Therefore, we follow the following principles:

We serve soft cheese to white wine.
We combine sweet wines with cheeses with mold.
To any guilt, you can serve firm cheeses - this is an unmistakable solution.
If you serve a cheese plate on the table, it should contain at least four varieties of cheese.

Combination of wine with meat products

General rules indicate the compatibility of red meat, which belongs to game, beef or lamb, with wine with a high content of tannins, giving the astringent tart sensation in the language, what we call the “dryness” of wine.

For reference: Tanninity of wine is called the degree of saturation with tannins. We define a high degree of wine as tart.

The same wines, together with Madera and Port, are perfectly combined with a bird.
Veal, which is delicate and soft in structure, harmonizes with soft wine, less saturated tannins.
It also matters how the meat is prepared. So, if the meat is stewed, you should serve a mature wine with tanns already muffled in it or young, in which there are at least them.
The grill, as a method of preparation, involves a higher content of tannins in wine, acquiring tart due to this.

The general rule, known to us has long been: it is customary to serve red wine for the meat, white to fish and white meat. True, there are no rules without exception. So, a turkey or white meat cooked with a grill is well combined, along with red wine, as well as a roasted fish with a skin. The more juicy the meat is, the more oilyness should be in the given fault.

Combination of wine with fish

Naturally, we are talking about a fairly fatty sea fish. She "loves" a high -acid young wine.

Salmon and everyone who belong to his family will play against the backdrop of an aged white wine filled with fruit notes. As, in fact, the wine is against their background.

The same wines are good in combination with seafood, which are also customary to serve with Madera and Port.

Wine combination with vegetables and fruits

Asparagus or artichoke, plants are sufficiently tender structure, are combined with light wines, whose acidity is increased only slightly.
Exotic fruits, like the citrus fruits, serve as a wonderful snack for port or Madere.

And the general rule: most of the gifts of the garden are suitable in order to eat them, drinking white wine.

You should not combine spices with wine, pickled vegetables (this is not vodka!), Garlic. It is also not customary to give guilt tomatoes, anchovies, not to mention dishes containing vinegar. But the rule of the combination is the connection of the wine sauce in the served dish with the same wine that was used in preparation.

If the dish you give is sweet, then offer the wine even more saturated with sweetness to it, otherwise it will seem sour. Do so if you serve, say, meat with apples, prunes or pineapples, use sauces and sweet and sour gravy in the dish. We also do with acidic tastes: to a sour dish - even more sour wine. But the bitterness of chocolate should not be combined with astringency - sweet or dessert drinks are much better for it, we will leave the meat.

In a word, with wine you can and should be experimented. Not forgetting, of course, about the adopted rules.