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Tag: wine and food pairing

  • Wine and Food pairing – part 2

    Wine and Food pairing – part 2

    Wine and Food pairing – part 2

    Article taken from milaewines.it by Mihaela Cojocaru

    Many people are trying to do the perfect match and lose side of the simple and joyble mean of wine and food pairing.

    read also Food and Wine pairing – part 1

    By eating food an drinking wine your mouth will become accoustomized to taste a certain thing.

    1- Let’s see a specific example: a dessert. The general rule is that the wine should be sweeter than the dessert so when you taste the wine you won’t be able to taste the sugar in the wine. The sugar is beeing suppressed and draggs down the fruit, the wine seems to lose body and also makes the wine taste thinner and acidic, and if it is a red wine more tannic and astringent and maybe more warmer. In short the wine loses richness and becomes “harder”. So if you have a very sweet pudding you quickly become use to it and expect the rich sweetness. If you then drink the wine and is not so sweet it will make the wine taste incredibly dry and even a dessert wine will taste less sweet when the food is tasted with it. So, for a successful combination make sure you drink a wine that is sweeter than the dessert.

    2- The acidity in your food, like the tomato juice or some vinegar in your salad perhaps, make the acidity in the wine appear to go down, softens the tannins and brings up the fruit and sweetness in the wine and a bit the body. In addition the acidity helps to cut through oilly dishes providing a refreshing sword cutting the fat. A great combination is Sauvignon Blanc or Champagne with fish and chips; both high acidic wines the food quite fatty.

    3- By having something “salty” you loose the perception of the tannins and acidity in the wine and of the heat from the alcohol. The wine become richer, sweeter and fruitier.
    Some people like tannins, but the most of the people want food to mask rather than highlight them. Salty food often helps wine taste less tannic and astringent. If you have a wine that is to tannic for your taste just have some salty peanuts or something on those sides – the salt will do wonders to the tannins .

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  • Food and wine pairing – part 1

    Food and wine pairing – part 1

    Food and wine pairing – part 1

    Article taken from milaewines.it by Mihaela Cojocaru

    Many people are trying to do the perfect match and lose side of the simple and joyble mean of food and wine pairing.

    I belive that 10% of the wine and food matches are fantastic, 10% don’t work at all and 80% it’s all ok. So don’t get too stress about it!

    The key is if you like the food and you like the wines there is a small risk that it will become a really bad combination, but if you don’t like the wine or the food it is a significant risk even if the combination works brilliantly you won’t like it!

    There are other guidelines to wine and food matching that you should consider: it is a personal experience and it is impossible to find a combination everybody will like. But you can work with some natural characteristics and understandings so that almost all the people can enjoy the combination.

    With food and wine matching is one part science, two parts magic 🙂

    Before we look into specific directions with food and wine, I would like to explain how different parts of the wine work together. We hear people talking about balance, but I fund that a lot of people don’t understand the balance of wine and to really knows how food changes the balance of the wine you need to understand how wine works on it’s own.

    If you add some sugar to an acidic wine the sugar goes up and the acidity goes down. All the nice things in wine: sugar, fruit and body are one side of the balance and all the nasty stuff: tannins, acidity and the heat of the alcohol are on the other.

    If I add sugar to the wine, the sugar in the wine goes up, but also it enhances the fruit and the body in the wine. The perception of the acidity goes down, even though the actual level doesn’t change, and so does the tannin and the heating feeling.

    If I add a little bit of lemon juice to my wine the oppsite thing happens. The acidity appears to go up dragging up the tannins annd increasing the sensation of the alcohol burning. The extra acidity masks the sugar in the wines and pushes down the fruitiness making the wine taste thinner with less body. That’s why the wine taste lighter and harder.

    By eating food you do a similar thing. Your mouth will become accoustomized to taste a certain thing.

    read also Wine and Food pairing – part 2

    da provare | to try

     

    categorie negozio | shop categories

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