Until a few decades ago, in many regions around the world, wine was a staple in the diet, providing calories and survival. Not everyone is aware that a litre wines a day was drunk by a Portuguese provincial at the end of the last century. Those days are gone and nowadays we drink wine not out of necessity, but rather by choice.
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Basic rules for matching wine to a dish
There's no denying that a tasty dish and a good one to go with it matched wine is a true culinary ecstasy. This is well known to all those who have tried it at least once. The dish is best served with choose such a winethat we like. If you prefer a heavy red wine for a fish dish, that is of course your right. However, you should be aware that such a choice may come as a surprise to many people. It is worth mentioning to be guided by the geographical key when choosing a wine. A wine born in the place where a particular dish originates will practically always go well with it. For this reason, a wine from Campania is always a safe choice for pizza. Provençal rosés, on the other hand, go well with vegetable dishes seasoned with a blend of herbs. White wine from Poland or Germany can be served with pork chops. It's safe to say that the easiest way to start is to select by colour. It is no secret that white wines are best accompanied by white fish and white meats. Rosé wine will go well with pink dishes such as salmon. Orange wine goes well with orange dishes, which is the colour of richly spiced oriental cuisine. Red wine, on the other hand, will go well with red meats and red fish. The wine should be light if the dish is a delicate fish or salad. Conversely, the wine should be heavy if the dish is satiating and fatty. If there is no correlation, one element of the dinner will be dominated by the other. Wine accompaniments also play an extremely important role and should not be forgotten. A wine with high acidity is always chosen for fatty dishes. It lends freshness to the dish and also refreshes the mouth.
Wine selection
Before you choose a particular wine, take a close look at the dish and think about which element of the wine actually gives the dish character. As a rule, it is the sauce that determines the flavour of the dish. A breast served in a thick pepper sauce tastes completely different from a fried chicken breast prepared sautéed. This is why the wine is not chosen for the meat, but for the sauce or any other important element. The basis of wine selection to the dish can also be to look for similar tones in the dish and the wine. Strongly fruity wines go well with meats in fruity sauces. White wines matured in barrels go well with dishes based on butter sauces. It is also a good idea to selection of wine contrasting with the dish. When there is a bitter tone in the wine, dishes without bitter tones become fuller. With sweet wine, salty dishes taste very good. Don't be afraid to experiment either, as sometimes they can give really good results. Here we can mention the strongly barrel-aged primitivo a Puglia and the spicy and nutty gingerbread. The situation is very similar with dry Australian shiraz and strongly chocolatey desserts. It is worth mentioning that if the wine has found its way into the dish, it should also find its way into the glasses. Wine glasses are available in a variety of designs and sizes, so everyone can find something to suit their taste without too much difficulty. According to one hypothesis, dry champagne goes with all dishes. This rule applies not only to champagne, but also to sparkling wines. Their complexity and characterful acidity mean that they go well with most dishes. This is why sparkling wines are not only chosen for birthdays and New Year's Eve.
Choosing the wine to go with the dish
Wine can be drunk not only on festive occasions, but also with everyday meals. Particular care should be taken to choose the right wine for each dish. Unfortunately, a fairly common mistake is to serve white wine with sirloin, and red wine with fish, which makes it more difficult to digest. It is important to remember that some dishes should not be served with wine at all. This is especially true of egg dishes, soups, cream cheeses, salads with vinegar dressing and chocolate snacks. If you want to serve red and white wines at one meal, always serve the white first. Adding ice to wine glasses is a big mistake, as the drink should be chilled in the fridge. Rich and fatty dishes such as duck, beef and lamb go well with a delicately oaked white wine. The vibrant, fruity and delicate wine contrasts well with spicy, salty, smoked and grilled dishes. It is safe to say that in the process of highlighting individual The most important feature of the dish is the structure and acidity of the wine. At the beginning you drink light wines and gradually move on to heavier and heavier wines. After reading this article carefully, you should already know what matching wine to a dish is all about. The perfect pairing of wine and meal is created by the selection of flavour and aroma factors.
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