The principles of combining wine and food: the fusion and contrast of tastes. Meat - red wine, fish - white wine

You can achieve harmony of taste by combining wine and food competently. The task of a noble drink is to shade a dish - to emphasize its dignity or to hide a flaw. It is for this reason that wine is chosen only after the main course was ordered. Consider the basic principles of combining wine and food, and what you need to know in order to get a real gastronomic orgasm.

Main characteristics

There are many characteristics that distinguish a sparkling drink. They are the principles of combining wine and food. Let us briefly denote them:

• astringency;
• acidity;
• texture;
• Degree of severity of aromas;
• sweetness.

Depending on which of the characteristics prevails, you can offer a particular wine in addition to the dish. But it should be taken into account that food also differs in its characteristics. But they are less: the intensity of the fragrance, the texture (fat, juiciness, stiffness or softness) and the degree of sweetness. Now we need to combine and make up the basic principles of combining wine and food.

The main principle of simplicity

If you are not an expert and do not understand the subtleties of the taste of a noble drink, then in any restaurant adhere to the most important and important rule: similar to this. If you choose light meals (salads, low-fat fish, dessert), then take to them the same simple wine. Conversely, a rich wine will emphasize the aroma of complex meat dishes.

Remember the basic principles of combining wine and food with the help of the following figure.

Red tart wine is best combined with strong dishes. Such food is nourishing, heavy, saturated, prepared mainly from products of animal origin with long heat treatment. For example, roast or baked lamb.

White simple wine will perfectly combine with light simple dishes. This food is made from easily digestible products of plant and animal origin. Light meals contain little fat, they are quickly prepared, mostly cooked for a couple.

Combination in texture

The texture of the wine is distinguished by the presence of tannin. It is a polyphenol of natural origin, which is also found in large quantities in tea. Sparkling drink due to tannin becomes more dry and tart. Wines with a pronounced texture include Nebbiolo, Cabernet Sauvignon, Tempranillo, Petit Verdot and Syrah. They are served to game, waterfowl or beef.

Very important is what is served to the red wine. More mature varieties have softened tannin, so the dishes should be relaxed. Perfectly combined with stewed Chianti meat, and with red grilled meat Cabernet Sauvignon.

The tender and dry structure of the wines: Barbeda, Zinfandel, Pinot Noir, Grenache, Merlot. They can be combined with pizza, seafood salads or fresh vegetables.

The principle of fusion of flavors

Many sommeliers believe that wine and food should completely dissolve in each other, complementing and emphasizing the flavor. The fusion of flavors is suitable for spicy dishes and desserts. A good example is Foie Gras and Sauternes. Pink wine perfectly complements sushi with salmon and shrimps.

Principle of preparation of sauces

If wine was used during the preparation of the sauce, then the same drink should be served to the table. Usually this combination is in perfect harmony with red meat. Sweet and sour sauce with wine is served with lamb, pork and even chicken.

Color principle

Another rule of combination - on the color scale. The dish and drink should be in harmony, or at least create a beautiful duet. White wine is selected to mollusks, crustaceans, fish or white poultry meat. The taste of red meat of game or livestock is well emphasized by red wine. To it it is possible to submit mushrooms, by-products with blood (a liver, heart, medallions of average and weak roasting).

Of course, there can be exceptions. Chicken can be served with both red and white wine, depending on the method of preparation.

Geographical principle

The principles of combining wine and food differ not only in taste characteristics, but also in the region from which they originated. Wines of the whole world are conditionally divided into two groups. The first includes those manufactured in the countries of the Old World - Georgia, France, Italy, Ukraine, Moldova, Armenia. Sparkling beverages of these regions are characterized by their richness, aroma and softness. They are sustained and perfectly combined with light dishes and desserts.

The second group is the drinks of the New World. Wines are produced in countries such as South Africa, Australia, New Zealand. Compared with Europe, wines began to be made much later, just 200-300 years ago. The southern hot climate and dryness made the drinks more succulent and dense in texture. Therefore, the sommelier offers them to a fragrant and full of dishes.

Age principle

Exposure of wine plays a huge role. Young immature beverages are characterized by brightness, to some extent aggressiveness of taste. They are slightly sour, they feel tannin. Over time, these qualities soften, and the wine becomes soft or more tart. So, unripe wines recommend to the island's rich dishes, but the main thing is that food is not dominated by garlic, vinegar or pepper. Mature wines emphasize the taste of baked meat, poultry or other delicious and delicate dishes.

Wine and Cheese

The tradition of serving hard drinks has come to us since the days of Ancient Greece. It was there that the best varieties of wine and fine dairy delicacies were made. Now wine and cheese are an indispensable element of any feast. But picking one to another is difficult enough, because you need to be able to understand not only the tastes of the drink, but also cheese. For those who are not strong in this, several rules will help:

1. The very first rule: always give preference to white wine. It is softer and will not spoil the taste of any cheese.
2. Sweet and sour sauce with cheese is perfectly combined with a strong drink.
3. The taste of wood interrupts any flavor. Avoid aged wine.
4. Salty cheese with sourness will seem even more sour, if a young wine is served to it.
5. You must also take into account the exposure of both products. The older the cheese, the more demanding it is for the age of the drink.
6. Do not neglect the geographical principle. Products from the same region complement each other as well as possible.

And in order to better understand which principles of combining wine and food are suitable for cheese, we suggest to consider the following figure.

Now you know how to properly choose a noble drink for various dishes. Taste, experiment, enjoy bouquets - and soon you will become a real gourmet. Drink wine slowly, and most importantly - do not bother him with three taboos: vinegar, pepper and garlic.