You have prepared a delicious dinner for your guests and you are in front of your wine cellar, contemplating your best bottles, confronted with an insoluble question: which wine will best accompany this dinner without committing a lack of taste? Don’t panic wine expert puts an end to your cruel dilemma and explains in this article how to create a perfect harmony between food and wine.
Good Food And Good Wine Is Heaven On Earth
Choosing the ideal wine to accompany a meal can be a difficult task as there is a wide variety of wines, each with its own aromas and characteristics. Why do some wines go perfectly with certain foods while others go much less well? The ideal choice will be one where the wine and the meal enhance each other and when their flavors are increased tenfold compared to a separate tasting. The perfect combination is, however, very difficult to find. There are nevertheless basic rules to ensure a moment of pleasure for your guests and consistency between your dishes and your wines. This is the perfect Wine and food option for you.
Harmony Rather Than Aroma
All wine lovers attach great importance to the association of the dish and the wine: a Burgundy or powerful Bordeaux with lamb. On the other hand, avoid poorly compatible alliances, such as serving an oyster, which is an iodized food, with a Gewurztraminer with floral aromas. To delight our taste buds, it is therefore important to find a harmony of flavors between the dish and the wine, a synergy, rather than looking only at the taste qualities of the wine.
When selecting, it is important to consider the astringency of the wine on the palate, which is to say the feeling of hardness and “tightness” caused by the tannins. Good wines have a tannic flavor that softens over time: their astringency diminishes, unlike young wines. Recall that our palate distinguishes 5 different flavors: salty, sweet, bitter, acid, and umami a neutral flavor but which nevertheless brings flavor, and present in mature cheeses like parmesan, cold meats, ripe tomatoes, dried mushrooms, etc..
Here Are Some Harmonious Chords:
Wine And Meat: prefer a full-bodied and tannic wine for red meat, but white wine or a light red for white meat.
Wine And Seafood: the ideal marriage is with white wine because fish and shellfish do not like tannins.
Wine And Cheese: contrary to popular opinion, sweet white wine can be enjoyed with a blue or a goat. If you prefer to stay on a red wine, the main thing is that it is supple and not too tannic.
The wines go very well with dishes from the same region of origin because they have organoleptic similarities mountain, Mediterranean, oceanic, continental climate, etc. Sauerkraut with wine from Alsace or a duck confit with a wine from the South West is therefore a perfect match. By combining food and wine from the same terroir, you are sure not to go wrong.
The Succession Of Wines During The Meal
The first difficulty, therefore, relates to creating the horizontal agreement, that is to say, the harmony between the dish and the wine. However, it is also necessary to create a vertical agreement, which consists of carefully choosing the succession of wines during the meal in order to reconcile them with each other.