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Another Great Wine Recipes Article
The Harmony between Food and Wine
Wine is a social drink which should be enjoyed in the company of friends and .. food.
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!
Thoughts about Wine Recipes
Screwcaps For Wine ? Is It Bye-Bye To The Romance?
Maybe you?ve noticed screwcaps on more of the higher priced wines lately. The trend is continuing to grow and so is the debate of whether a screwcap o...
Morrell Wine
Screwcaps For Wine - Is It Bye-Bye To The Romance?
Maybe you've noticed screwcaps on more of the higher priced wines lately. The trend is continuing to grow and so is the debate of whether a screwcap o...
Morrell Wine
Featured Wine Recipes Items
Another Great Wine Selection To Visit
Morrell Wine
Another Great Wine Selection To Visit
The Wine Messenger
Waring Pro PC100 Wine Chiller
Product Description
This professional quality wine cooler features a streamlined body and cooling provided by a thermo-electric Peltier module with CPU control to maintain a constant temperature. An LCD backlit screen shows entries from the microprocessor internal database of 26 types of red wine, white wine, and champagne.
List Price: $190.00
Click image to see best discounted price.
Stainless Steel Wine Saver gift Set
Product Description
The wine saver uses a vaccum pump to extract the air of an opened bottle and reseals it with a reuseable rubber stopper. Helps to slow down oxidation and keep wine fresh for 7 to 10 days.
List Price: $29.99
Click image to see best discounted price.
J.K. Adams MWR-40 40-Bottle Wine Rack, Natural
Product Description
With a total of 40 spaces, you won't ever come up short when it comes to storing your favorite wines - an exotic Shiraz, an earthy Pinot Noir or a refined Cab. Store them all in this sturdy, well-made rack. With the bottles in their horizontal positions, the corks stay properly sealed until they're uncorked and served. Assembly required.
List Price: $90.00
Click image to see best discounted price.
News about Wine Recipes
Sparkling wines and Champagne: Part II
Fri, 25 Nov 2005 16:00:00 GMT
We interview two sparkling wine producers to discover the qualities of their fine wines compared to Champagne. The wines are grown in very disparate parts of the world - Napa Valley, California and Tasmania. Richard Juhlin advises us on the kinds of foods which go best with this drink and the ones to avoid. Hosted by Fabian Cobb
Champagne and sparkling wine: Part I
Sun, 23 Oct 2005 14:00:00 GMT
This month we interview Remi Krug and ask him why Champagne Krug is so unique; we ask about the 'terroir' of Champagne and the process and qualities that disgorgement brings to a bottle. Hosted by Fabian Cobb.
A matter of Taste
Thu, 22 Sep 2005 14:00:00 GMT
Taste: investigating aspects of tasting fine wines with Michael Broadbent, Marnie Old, Armin Diel, Ron Jackson, and Dario Coos. Hosted by Fabian Cobb
Terroir
Mon, 15 Aug 2005 13:00:00 GMT
Interviews about fine wine with author Rex Pickett (Sideways), actress Carole Bouquet, and academic Rod Phillips.
Cool stuff: cooked wine, international recipes and a heart plate - Daily Breeze
Thu, 17 Jan 2008 06:01:21 GMT
The Harmony between Food and Wine
Wine is a social drink which should be enjoyed in the company of friends and .. food.
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!
ABOUT THE AUTHOR
www.wines-resource.com
Thoughts about Wine Recipes
Screwcaps For Wine ? Is It Bye-Bye To The Romance?
Maybe you?ve noticed screwcaps on more of the higher priced wines lately. The trend is continuing to grow and so is the debate of whether a screwcap o...
Morrell Wine
Screwcaps For Wine - Is It Bye-Bye To The Romance?
Maybe you've noticed screwcaps on more of the higher priced wines lately. The trend is continuing to grow and so is the debate of whether a screwcap o...
Morrell Wine
Featured Wine Recipes Items
Another Great Wine Selection To Visit
Morrell Wine
Another Great Wine Selection To Visit
The Wine Messenger
Waring Pro PC100 Wine Chiller
Product DescriptionThis professional quality wine cooler features a streamlined body and cooling provided by a thermo-electric Peltier module with CPU control to maintain a constant temperature. An LCD backlit screen shows entries from the microprocessor internal database of 26 types of red wine, white wine, and champagne.
List Price: $190.00
Click image to see best discounted price.
Stainless Steel Wine Saver gift Set
Product DescriptionThe wine saver uses a vaccum pump to extract the air of an opened bottle and reseals it with a reuseable rubber stopper. Helps to slow down oxidation and keep wine fresh for 7 to 10 days.
List Price: $29.99
Click image to see best discounted price.
J.K. Adams MWR-40 40-Bottle Wine Rack, Natural
Product DescriptionWith a total of 40 spaces, you won't ever come up short when it comes to storing your favorite wines - an exotic Shiraz, an earthy Pinot Noir or a refined Cab. Store them all in this sturdy, well-made rack. With the bottles in their horizontal positions, the corks stay properly sealed until they're uncorked and served. Assembly required.
List Price: $90.00
Click image to see best discounted price.
News about Wine Recipes
Sparkling wines and Champagne: Part II
Fri, 25 Nov 2005 16:00:00 GMT
We interview two sparkling wine producers to discover the qualities of their fine wines compared to Champagne. The wines are grown in very disparate parts of the world - Napa Valley, California and Tasmania. Richard Juhlin advises us on the kinds of foods which go best with this drink and the ones to avoid. Hosted by Fabian Cobb
Champagne and sparkling wine: Part I
Sun, 23 Oct 2005 14:00:00 GMT
This month we interview Remi Krug and ask him why Champagne Krug is so unique; we ask about the 'terroir' of Champagne and the process and qualities that disgorgement brings to a bottle. Hosted by Fabian Cobb.
A matter of Taste
Thu, 22 Sep 2005 14:00:00 GMT
Taste: investigating aspects of tasting fine wines with Michael Broadbent, Marnie Old, Armin Diel, Ron Jackson, and Dario Coos. Hosted by Fabian Cobb
Terroir
Mon, 15 Aug 2005 13:00:00 GMT
Interviews about fine wine with author Rex Pickett (Sideways), actress Carole Bouquet, and academic Rod Phillips.
Cool stuff: cooked wine, international recipes and a heart plate - Daily Breeze
Thu, 17 Jan 2008 06:01:21 GMT
Cool stuff: cooked wine, international recipes and a heart plate Daily Breeze, CA - If you're looking for something a little different than thick, aged balsamic vinegar, try vin cotto (Italian for "cooked wine," or saba in French). ... |
posted by Matt Johnson @ 9:36 PM
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