When choosing a wine, you should observe the laws of combining the wine and the products with which it will be served. It is also important to take into account that many products are absolutely not in harmony with this drink. Improperly selected wine can hopelessly spoil even the most delicious dish.
Important nuances
Tasteful perception - the value is very changeable. So, for example, in a heat the young wine well will approach, and here after a thunder-storm the strong wine can seem insipid.
When choosing wine, it should also be taken into account that many products are absolutely not combined with this drink. First of all, they include asparagus and artichokes. It is also very difficult to pick wine to salads dressed with vinegar. Do not add desserts wine, except that only a Muscat.
When offering wine to your guests, you need to soberly assess their competence in the gastronomic plan. It would be senseless to serve an expensive fine wine of a private collection to a man who does not understand this drink at all. Conversely, disappoint the connoisseur by offering him a medium-sized wine.
Rules for combining wine and
- products The task of an aperitif is to whet the appetite. Therefore, the proposed drink should not have a high degree, so as not to load the taste buds of the tongue. Therefore, it is better to serve cocktails as an aperitif, in which stronger drinks are mixed with ice, juice or tonic. You can also offer light sparkling wines. Many gourmets prefer champagne as an aperitif.
- Fish snacks well complement dry fruit wines. But the smoked fish is well combined with more dense oily wines. If on the table there are lobsters, crabs and lobsters, preference is best given to white Burgundy wine.
- Dessert wines are usually served with meat and poultry.
- For hot dishes, there is a simple rule - the more saturated the sauce, the more "adult" wine you need to choose.
- For a cheese plate ordered after dinner, fine wines are best.
- It's very difficult to choose wine for chocolate desserts. Against the background of bitter chocolate, dry wine can simply lose its taste. But sweet natural wines, cherry liqueur or brandy can perfectly match.
- Delicate and oily fruit desserts are perfectly combined with drinks, in which vanilla notes are present. Therefore, the optimal option will be a natural sweet wine made from nutmeg grape.
- Ice cream is not very friendly with most dry wines. However, natural fruit wine or champagne is suitable for cream ice cream.
When choosing wine in the store, it is necessary to pay attention to the label - no bright and defiant.