We already know that a good wine is a great companion for practically any type of food.. If used only as a drink, It only performs this function and does not require much attention.. But what if we want to make the most of the flavor of the wine and discover new flavors?? So we do have to take into account our friend wine as more than a drink.. Not only does it enhance the flavor of some foods, but it can also 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 that is going to be enjoyed tries to find a balance between the drink and the food.. If we have a very complex or very strong flavor, The ideal would be a softer wine to balance the experience.. Or if, on the contrary, the flavor is mild, a strong wine might help. Let's look at it in more detail.
The flavors are rather salty They go well with sweet or dessert wines as they will complement the flavor of the salt with the softness of the wine.. On the other hand, the flavors bitters, totally different from the salty ones, They last longer in our mouth than any other. To complement and soften the durability of the bitter, 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 combining wine and food. This is because they tend to “kill” the flavor of the drinks.. But we could still combine the acid with a Riesling or Sauvignon Blanc, For example.
The dishes sweets They can be combined quite well with wines that are less sweet than the food, to balance the flavors and be able to enjoy both without one taking over the other. A wine like Moselle or Spätlese Lexia is a good choice.
Now that we know how to combine wine and food properly, the only thing left is make a reservation in a good restaurant and enjoy the experience.
