What is wine and food
The perfect meal with wine
A delicious meal with friends, the menu for the birthday party, the feast on the holidays, there are endless moments when we ask ourselves the question: "What am I cooking today?".
Another question follows almost immediately: "Which wine goes well with which food?" Nobody has to turn this question into a science, even if the same knows a technical term for it with food pairing. First and foremost, whatever you like is allowed.
If your favorite wine tastes good, it goes with every meal.
The whole thing gets a little more complicated when dining in a larger society. Here tastes will be very different and opinions about your own favorite wine will vary widely.
If you don't want to make any mistakes here, you should observe a few basic rules that at least roughly indicate the path that leads to harmony between the dishes served and the wine in the glass.
Which wine should it be?
Our grandparents already knew the answer to the question: "Which wine with which meal?" The answer is amazingly simple and a piece of wine truth - red wine goes well with dark meat and white wine goes with white meat.
If you take this to heart, you will first of all do everything right. But of course the perfect choice of wine goes far beyond the color of the drink. Wine connoisseurs fine-tune the perfect choice and juggle with the wine components alcohol, acid or residual sugar.
The gourmet of the world will therefore set his priorities and know some ideal combinations. In addition, pairings will arise that he simply rejects because the wine simply does not go well with the food.
So that you can also score points when this wine connoisseur is among your guests, it is worthwhile to deal a little more intensively with the subject of food and wine.
Wine myths - attitude matters
A harmonious whole
It's simple and obvious that the wines should go well with the food - not just visually.
You will get a foretaste of how the perfect harmony of wine can be felt while traveling. In the wine countries, the grape juice not only tastes like a holiday, it also goes well with the specialties of the regional cuisine.
The wines of Tuscany and Provence go perfectly with the fresh and spicy dishes and a Spanish red wine just seems to have been waiting for the tapas on the starter platter.
Country wines are made for simple and rustic dishes and a versatile dish that combines many taste components calls for a full-bodied and mature wine with a complex structure.
Wine and food are like two people who meet.
Either you find out after a mutual sniff that the chemistry is right or you have to live with the opposite. In the case of wine, the taste receptors and of course the sense of smell are primarily responsible for this determination.
Before a dish is tried, we have already absorbed its smell. Wine connoisseurs cannot avoid treating wine in a similar way.
The wine, like the food, can only taste sweet, sour, salty or bitter. We cannot perceive any more taste components. A simple basic rule to find the right wine to go with your meal is to combine two of the mentioned taste nuances with each other. So salty can be combined very well with a sweet wine.
But there are also some NoGos. Sour and bitter, for example, is a duo that our palate does not perceive as pleasant. Combining bitter with bitter or salty with salty can be one reason why the chemistry between wine and food is unfortunately not right.
The best combinations between wine and food
Here, too, only a few basic rules can be mentioned, precisely and precisely because tastes are different.
In addition, not every vintage of a wine has the same taste and certain types of wine can only be generalized to a limited extent, as there are also great differences in taste that cannot escape the fine taste of a wine connoisseur.
The sauce served with the main course plays a major role in choosing the right wine. The sauce is the flavor carrier on the plate and therefore the sauce should not be dismissed as a side dish.
Rich dishes do not want to be drowned in a light wine. A heavy wine alone can cope with this firework of aromas. Spicy and salty things are taken out of the sails with a sweet, fruity wine and the wind is a little bit different.
Bitter aromas, on the other hand, emphasize the sharpness. In desserts, the acid and the tannins are more important. The dessert wine should therefore always be sweeter than the dessert itself.
If several wines are served as part of a menu, always start with the lighter and young wines. The advanced and older age groups then provide the crowning glory.
The basic principles of the wine-food combination
The top 10 in harmony between food and wine
- With regard to wine and meat, we can again refer to grandmother's simple wine rule. A strong roast simply tastes better with a red wine and poultry dishes are served with white wine. The heartier and spicier the meat dish, the more seasoning and deep the wine that is served with it can tolerate.
- For fish dishes, the answer is definitely: serve white wine. Fruity white wines underline the fish taste. You can deviate from the rule for a hearty carp dish; a strong red wine also tastes good here.
- Wine and cheese are a duo that have sought and found each other. Here you can play and experiment with flavors. The meat rule also applies here. A light wine should be served with mild cheese. Strong red wines go well with spicy cheese. If the white wine is too dry, the cheese taste will be lost. Hearty cheeses win over a sweet wine.
- Beer is no longer the only companion to a barbecue party. If the strong aroma of the grilled food rises in the nose, then the wines should be able to keep up. This can be achieved with a cool Shiraz as well as a strong Chardonnay. If you put cheese or vegetables on the wire rack, a light rosé wine is well advised.
- Wok dishes are trendy and are often served in a cheerful group. Light white wines should be chosen so that the wine also creates a good mood. Fruity wines reduce the heat of ginger or chilli and exotic fruit nuances go very well with wok dishes.
- Cooking wine is a question of taste. This does not necessarily mean the wine that you consume to sweeten your kitchen work, but rather wines that are used as a cooking ingredient, i.e. for deglazing roasts or for sauces or desserts. Anyone who sacrifices a high-quality wine here is sure to do nothing wrong. But there is nothing wrong with cooking wine from the supermarket. Taste and budget set priorities here.
- For those with a sweet tooth, wine and chocolate simply belong together. Port wine is a good choice for dark chocolate so that the flavors can unfold. Even a strong and low-acid wine can match chocolate. Milk chocolate can be enjoyed with a white wine that is dominated by residual sweetness.
- Cabernet Sauvignon or other wines aged in barriques are particularly rich in tannins. If these are combined with spicy, sour or bitter dishes, the bitter taste emerges clearly. Strong and hearty dishes, on the other hand, are a good choice, as this does not allow the tannins to stand out so clearly.
- Your own preferences should never be completely ignored when choosing the right wine, because after all, it is the taste that counts. Experiment with the different flavors and be prepared for some surprises.
- Finally, a little math problem regarding acidity and sweetness. While the acidity of food and wine doubles, the sweetness between wine and food can be canceled out and acidity and sweetness represent a harmonious duo.
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