We already know that a good wine is a great companion for practically any type of meal.. If it is used only as a drink, it only performs such a function and does not require paying much attention to it. But what if we want to make the most of the flavor of the wine and discover new flavors?? So we do have to consider our friend wine as more than a drink.. It not only enhances the flavor of some foods, but also can be complemented very well with them. Next, we explore the art of combining wine and food.
Combine wine and food according to the type of flavor
The idea of basing the choice of wine on the flavor to be enjoyed tries to find a balance between drink and food. If we have a very complex or very strong flavor, the ideal would be a softer wine to balance the experience. Or if the taste is otherwise mild, a strong wine could help. Let's take a closer look.
The flavors rather salty They go well with sweet or dessert wines as they will complement the flavor of the salt with the smoothness of the wine.. On the other hand, the flavors bitter, totally different from salty, last longer in our mouth than any other. To complement and soften the durability of the bitterness, it is advisable to use a rather young red wine..
If we talk about the flavors acids we find that they usually do not work when it comes to combining wine and food. This is because they tend to "kill" the flavor of drinks.. But we could still combine the acid with a Riesling or Sauvignon Blanc, for example.
Dishes sweet they can be paired quite well with wines that are less sweet than the food, to balance the flavors and be able to enjoy both without one dominating the other. A wine like Moselle or Spätlese Lexia is a good choice.
Now that we know how to combine wine and food properly, all that remains is book a good restaurant and enjoy the experience.
