2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The old rule of serving red wine with meat and white with fish has worked to this day, but the world of product and wine combinations has become much more diverse.
Instead of wondering how to combine dishes with wine, when guests come to you who understand the intricacies of sommelier, you should follow some basic principles. The first is that wine is part of the diet.
When you are wondering what to combine a certain product with, invest your imagination and your own instincts. The second principle is to take into account the fact that human language recognizes sweet, salty, sour, bitter.
In the wine you will find sweet, bitter and sour and almost never - salty. Hence the conclusion that desserts will go well with sweet wine, but you must also take into account the intensity of taste.
The most exquisite pinot will fade if served with a heavy chocolate cake. Fatter and heavier desserts go with wines with heavy aromas.
Be careful with sour tastes - if you serve sour wine with a salad that has lemon, your guests will experience real hell.
When combining wine with food, you should know that acidity helps the body digest dishes with a lot of fat and sauces more easily, and sugar thickens the taste.
The tannins in red wine are ideal for foods that contain protein - meat, legumes and mushrooms. If you plan to serve more than one type of wine, you should alternate them from lighter to stronger.
First white wine is served, then rosé, then red, followed by sweet and finally hard alcohol.
Here are some delicious recipes with mushrooms.
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