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Before you can understand the details of selecting the ideal combinations of wine and food, let’s touch on the topic of recommendations on the choice of wine to the table. Because each dish has its own wine-ally requiring the filing at the correct temperature.<\/p>\n
The most famous and most frequently used method of selection is the technique of Mercatini. It is based on the principles of similarity and contrast of flavors of food and wine.<\/p>\n
The wine and food there are four basic tastes: sweet (tip of tongue), sour and salty (sides) and bitter (at the bottom). Let’s add the feeling of greasy and oily – both cover the language and inhibit our ability sensory in the mouth (in the first case part, and the second almost completely).<\/p>\n
You should also consider the natural flavors of food that can be enhanced with aromatic herbs, spices and spices.<\/p>\n
Finally, don’t forget about the taste and olfactory persistence, i.e. how long the taste of the food remains in the mouth after swallowing. It is important to unravel the components of the taste of food to understand what to emphasize and what to compensate with wine.<\/p>\n
With wine \u2013 the same story: you need to unravel the components and main characteristics. By recognizing the dominant tastes, it is important to decide whether you want to emphasize gastronomic combination or soften these aspects.<\/p>\n
In search of the best combinations <\/p>\n
It is important to remember that the perfect combination is when both elements helping each other, not dominate one over the other. The consistency of the wine must be proportional to the structure meals. Red wine suitable for complex dishes. Strong wines with good aging perfectly complement the dishes complicated preparation (e.g., cooking). But the combination of rich wines with light delicate dishes negates the pleasure of both.<\/p>\n
The combination of contrast and similarity <\/p>\n
It is also noticed that the best combination is obtained when a wine expresses the characteristics of the opposite food. In this case, the wine should contrast or be dimmed dominant food.<\/p>\n
In the case of a combination according to the similarity of the harmony is achieved through matching of tactile sensations. A vivid example \u2013 a combination of sweet dishes with sweet wines. The sky, getting used to sweet foods, begins to respond more acidic than distort the taste of dry wines.<\/p>\n
Some combinations <\/p>\n
General rules for the combination of wine and cheese <\/p>\n
Solid red, tannic wine. The South of France, Cabernet Sauvignon from the New world.<\/p>\n
Soft, creamy cheeses (Camembert) \u2013 white, highly acidic wine. The more acidic the wine, the more acidic the cheese. A perfect mix of representatives of some regions.<\/p>\n
Cheese souffle \u2013 aromatic white and red wines.<\/p>\n
Blue cheese (Roquefort, Gorgonzola) is a Sauternes, Ricotta, Port wine, Tokay.<\/p>\n
Goat cheese \u2013 Sauvignon Blanc, Prefume, Sancerre, Chardonnay from New Zealand, red Cabernet franc, Loire. <\/p>\n
Smoked cheese \u2013 Gewurztraminer, any Australian sweet wine.<\/p>\n","protected":false},"excerpt":{"rendered":"
Before you can understand the details of selecting the ideal combinations of wine and food, let’s touch on the topic of recommendations on the choice of wine to the table. Because each dish has its own wine-ally requiring the filing at the correct temperature. The most famous and most frequently used method of selection is<\/p>\n