Ordering the right wine meal that can guarantee your chance to eat, meet a real art and a real trick. But if you do this, you will surely enjoy a memorable dining experience.
If you are a wine lover, the leather-bound wine list is frightening and mysterious with the number of varieties and price tags from different sources. But again, even the most discerning wine lovers, so choosing the right wine can be a real headache. However, the panic should not be your consultant. Instead, you should be grateful, but advise the sommelier, a server specifically designed to help both competent and willing to help you solve this dilemma.
“Is it fish, chicken or beef?
The first thing you should recognize that your choice, good wine, which is the main court order. Is it fish, chicken or beef? In general, red wines pair with beef, white wines pair with fish and poultry.
The taste of red wine matches best with foods that are difficult and full of flavor. If your main dish is beef, you should consider the strong aroma of beef and how it mixes with the wine when you taste. Powerful aromas are powerful wines, so that the aroma of the wine does not outweigh the flavor of the dish. Moreover, red wines, as opposed to whites, contain tannins, which are mixed with proteins, so if it possible to build powerful tannins sauce flavors come together perfectly.
The white wines are generally light and crisp. When you pair a light wine with a powerful antenna, like beef, you lose the taste of wine and thou shalt do nothing to improve the taste to your dishes. White wines pair best with lighter foods such as fish, chicken and turkey. Typically, the aromatic scent of the flavor is added to the whites, rather than to overwhelm the flavors of food.
> Is it grilled, steamed, roasted, fried or sauteed?
Delicately scented pair food with wines especially delicately scented. Steamed or poached dishes pair best with white wines because of its mild taste. For example, a Chardonnay, a Riesling or a Sauvignon Blanc pairs wonderfully sauteed with fried calamari, steamed mussels, abalone, fried or baked chicken. Grilled, roasted, fried, stewed or sauteed dishes pair best red wines because of their intense flavor. For example, a Pinot Nero, Merlot or Shiraz pair of very roast beef, stewed chicken, stews, grilled meats or stews.
> Mingle bitter and sweet
Sweetness in a dish enhances the taste of bitterness and astringency in wine, making it taste stronger and drier. In contrast, an acidic food, the feeling of acidity in the wine, which makes them soft and reduces taste sweeter. For example, many people pair wine with dessert. The desserts are less sweet than other commonly couple with dry wines, because their flavors to mingle and to distract both. For example, a sweet Riesling is a better choice for a dessert on a dry Chardonnay.
> Trust your instincts
The rules must be broken, especially when it comes to personal taste. Some people do not like dry wines in general, while other red wines are too heavy and spicy. It is good to have a general idea of these general guidelines have, but on the other hand, it is also good to experiment with new combinations of flavors. Make your personal choice, depending on my mood and what seems to be your dinner and your own food and very pleasant.
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