2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When combining food and wine, there is the following pattern: wine with a refined taste and aroma is combined with more ordinary food.
Fine dishes go well with ordinary wine, which is used for better digestion. Wine does not go well with vinegar and nuts.
Fish and seafood appetizers, red and black caviar are ideal for white wine and rosé. Soft cheeses, expensive salami, white meat and warm fish appetizers are suitable for roses.
Light red wines are suitable for meat, fish, chicken, various types of cheese. Spicy cheeses go with white semi-dry wines.
Suitable for red wine is the cold beef appetizer
Ingredients: 1 kg of beef, 6 tablespoons oil, 2 carrots, half a head of celery, 1 onion, 1 tablespoon butter, 100 grams of cheese.
The meat is washed, dried and fried in fat in a thick-bottomed saucepan. Carrots, celery and onions are cut into large pieces. When the meat is golden brown, add the vegetables.
The pot is closed with a lid and everything is stewed by adding a little warm water. Once the meat is tender, add a little more water and simmer a little more. Then the meat is removed from the pan and cut into pieces one centimeter thick.
Each piece is cut on one side with butter. Sprinkle with grated yellow cheese and arrange as a wreath in a large flat plate.
Asparagus and ham appetizers are suitable for white wine and rosé
Ingredients: 400 grams of asparagus, 10 thin slices of ham, 10 slices of thinly sliced cheese, lemon juice, a bunch of parsley, 400 milliliters of liquid cream.
Boil the asparagus in salted water, to which lemon juice and chopped parsley have been added. On top of each piece of ham put a piece of cheese, two pieces of chopped asparagus and roll.
Fry the rolls over low heat for about ten minutes. The finished appetizer is removed from the heat, covered with cream and served warm.
For white wine and rosé is suitable quail appetizer
Ingredients: 8 quail, 200 grams of pitted cherries from compote, half a cup of broth, 1 tablespoon of cognac, oil.
Peeled quails are cut into chunks and fried. Three minutes before they are completely ready, pour the fat from the pan, add the cherries, broth, cognac and stew under a lid until soft. Arrange the prepared quails in a deep large plate, add the cherries and pour the juice from the stew.
Fried cheese is suitable for red wine. Necessary products: 300 grams of cheese, butter. Cut the cheese into medium-thick pieces and fry in butter until golden brown.
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