7 principles of combining wine and food

Besides the well-known principle of "white wine with fish and cheese, red - meat", there are a few nuances. Knowing them, you will always be able to accentuate the flavors and dishes, and drink.

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Knowledge of a dozen laws eliminates the need to remember the hundreds of thousands of individual cases - is the first thing taught in any decent university. Nevertheless, tens of thousands of benefits on a combination of food and wine, which are abundant in the Internet, in the spirit of "By Brij-Savarin cheese suitable wine Chateau Haut-Brion! »Why is it, for what reason and what to do if the money in the Haut-Brion, but there only to" Types of reserve "remains incomprehensible. Therefore, we try to fix some of the rules derived from some special studies.

1. Salty foods make wine sweeter

intensive salinity Food enhances the sweetness of the wine, especially if the sweetness is not caused by residual basic sugars, and based on the pentose and glitseropodobnyh substances. Dry white Rioja, such as salty Bakalyan

2. Salty food reduces the astringency of wine

The same salinity of food significantly reduces the tannin wines. Strongly astringent, "cocky" wine with salty jamon, for example, less aggressive, not only because of the fatBut also because of the salt. The most striking example is the combination of red young wines of the region Vinho Verde with anchovies or salted herring.

3. Wine in conjunction with sweets felt sour

After dessert or fruit dry white wine does not work at all, they seem to be aggressively acidic. With the Reds have options depending on their astringency. "Hot" wines of southern Italy on this principle perfectly combines with meat with a sweet varieties of sauces, for example.

4. Fatty foods "slim" wine

Scrambled eggs with bacon, bacon which added generously, making "fat" Viognier-like "liquid" pikpul or Riesling, but perfectly removes excess oak taste in cask Chardonnay.

5. Smoked 'heavier' wine

Smoked dishes, with all the seeming simplicity of the combination, are not so simple. The classic principle of "complements similar to" working with them is usually bad: cask of wine and do not facilitate refreshing feeling, you need to use something intensely berry. Smoky shades food taste heavier dense wines, so in combination with smoked products light red wines from Beaujolais and the Loire Valley (and similar ones) fit better than Shiraz from Barossa.

6. wine temperature affects its taste

wine supply Lowering the temperature significantly reduces the feeling of his strong, but at the same time increases the astringency of red wines. Therefore, the young wines with and without the powerful tannins should apply a little warmer than the mature wine, for which the temperature is about 18-20 ° C will be just right.

7. Food enhances the bitterness astringency of wine

The bitterness of food (for example, chicory, some types of cheese, chocolate) Makes the wine a more astringent. Therefore, choosing a drink with dishes such notes should be more focused on white wine (without tannins) particularly sustained for a long time on the lees: they are rich in umami flavors, which conceals bitterness. Salad with chicory, in particular, perfectly combined with the classic sparkling wine.