2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The basic principle for combining wine and different dishes is to combine the strength of the wine with the richness of the dish, and its aroma - with the delicate taste of the food.
The dish should never be stronger than the wine in terms of aroma and saturation. Therefore, it is important to know that you should never serve white or light red wine with game, as well as red wine - with sauces based on oil or olive oil.
Good fragrant burgundy should not be served with white meat. Sweet wine cannot be combined with a salty dish. Sour wine is difficult to combine with tart dishes.
It is very difficult to choose wine for cakes and different types of desserts. Not very strong red wine goes well with duck, stewed and served with grapes. Sweet wine does not go with pastries and creams.
The best solution in such cases is to serve champagne with dessert. Strong red wine with a tart taste can go well with chocolate desserts.
Light white wines go well with fish, and rosé - with white meat. Light red wines go well with red meat, and strong red wines go well with game.
There is an elementary rule - the more expensive the wine, the simpler the dish should be. And here are some examples of really good taste combinations.
Hard cheeses like edamer go well with red wines, which contain a lot of tannins. Goat cheeses are tastier with dry white wines and red tart wines.
The taste of brie cheese goes well with red wines with a refined taste. Cheese-based souffle is very tasty if served with white or rose wine.
Mushrooms are wonderful with burgundy, and game - with burgundy. Dry white wine goes very well with fish served with a tart sauce.
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