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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!!
A Short Gold Book Summary
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 ultim...
Click Here to Read More About Wine ...
Recommended Gold Book Items
2003 Finca Los Arroyos Merlot
This Argentinian Finca Los Arroyos Merlot is deep ruby with plums, species, eucalyptus and pepper aromas with vanilla and caramel touches, given after aging in new barrels of French oak for twelve months. Because of its tannins and great structure it is appropriate for roasted meat, pasta, cheese and cooked vegetables. The temperature of service is from 61 F to 64 F. You can easily order this red wine online. 7680600021 7680600021
Price: 18.95 USD
Headlines on Gold Book
Eskimo Joe Prepare New Album | undercover.com.au, Music
Sat, 10 Jan 2009 18:12:21 -0800
Eskimo Joe will follow-up `Black Fingernails, Red Wine` with their 4th album in May.
Dalla Vina Wines wins Double Gold for the 2006 Sangiovese!
Sat, 10 Jan 2009 10:42:00 -0800
Terra Vina Wines, FKA Dalla Vina Wines, wins both a gold (for the 06 "La Famiglia" Pinot Noir) and a double gold! for the 2006 "Terra Madre" "Super Tuscan style Sangiovese red wine from the Yakima Valley. The competition organized by Wine Press Northwest, was by invitation only and is intended to recognizes only the "Best of the Best" PNW Wines.
Do dreams come true: Healthier steaks when marinate in beer?
Sat, 10 Jan 2009 09:08:36 -0800
Portuguese researchers got out their frying pans and cooked steaks that were marinated in either red wine or beer. They found that the formation of certain cancer-causing compounds were lessened when compared to cooking unmarinated steaks.
Primo Atto
Sat, 10 Jan 2009 09:06:59 -0800
The weather has been freezing lately, so when my friend suggested suggested we duck into the newly opened Italian restaurant just down the street from her house I was all for it. Primo Atto is a genuinely Italian establishment, with warm Italians greeting you, discussing the food, and attentively pouring the wine. The decor is red velvet and chan
Stain Rx - Stain Remover for red wine, food, blood, iodine
Fri, 09 Jan 2009 12:19:25 -0800
Stain Rx is the Ultimate Stain Remover for Red Wine, Food, Blood, Iodine, Grass, Fruit Stains and more.
Ultimate Stain Remover - Stain Rx - Red Wine, Food, Blood
Fri, 09 Jan 2009 12:16:35 -0800
Stain Rx is the Ultimate Stain Remover for Red Wine, Food, Blood, Iodine, Grass, Fruit Stains and more. Stain Rx does not contain any harsh oxidizing agents such as peroxide or chlorine bleach, which may adversely affect fabric.
Shiraz Wine
Wine Reviews
Riesling Wine | Rose Wine
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
A Short Gold Book Summary
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 ultim...
Click Here to Read More About Wine ...
Recommended Gold Book Items
2003 Finca Los Arroyos Merlot
This Argentinian Finca Los Arroyos Merlot is deep ruby with plums, species, eucalyptus and pepper aromas with vanilla and caramel touches, given after aging in new barrels of French oak for twelve months. Because of its tannins and great structure it is appropriate for roasted meat, pasta, cheese and cooked vegetables. The temperature of service is from 61 F to 64 F. You can easily order this red wine online. 7680600021 7680600021
Price: 18.95 USD
Headlines on Gold Book
Eskimo Joe Prepare New Album | undercover.com.au, Music
Sat, 10 Jan 2009 18:12:21 -0800
Eskimo Joe will follow-up `Black Fingernails, Red Wine` with their 4th album in May.
Dalla Vina Wines wins Double Gold for the 2006 Sangiovese!
Sat, 10 Jan 2009 10:42:00 -0800
Terra Vina Wines, FKA Dalla Vina Wines, wins both a gold (for the 06 "La Famiglia" Pinot Noir) and a double gold! for the 2006 "Terra Madre" "Super Tuscan style Sangiovese red wine from the Yakima Valley. The competition organized by Wine Press Northwest, was by invitation only and is intended to recognizes only the "Best of the Best" PNW Wines.
Do dreams come true: Healthier steaks when marinate in beer?
Sat, 10 Jan 2009 09:08:36 -0800
Portuguese researchers got out their frying pans and cooked steaks that were marinated in either red wine or beer. They found that the formation of certain cancer-causing compounds were lessened when compared to cooking unmarinated steaks.
Primo Atto
Sat, 10 Jan 2009 09:06:59 -0800
The weather has been freezing lately, so when my friend suggested suggested we duck into the newly opened Italian restaurant just down the street from her house I was all for it. Primo Atto is a genuinely Italian establishment, with warm Italians greeting you, discussing the food, and attentively pouring the wine. The decor is red velvet and chan
Stain Rx - Stain Remover for red wine, food, blood, iodine
Fri, 09 Jan 2009 12:19:25 -0800
Stain Rx is the Ultimate Stain Remover for Red Wine, Food, Blood, Iodine, Grass, Fruit Stains and more.
Ultimate Stain Remover - Stain Rx - Red Wine, Food, Blood
Fri, 09 Jan 2009 12:16:35 -0800
Stain Rx is the Ultimate Stain Remover for Red Wine, Food, Blood, Iodine, Grass, Fruit Stains and more. Stain Rx does not contain any harsh oxidizing agents such as peroxide or chlorine bleach, which may adversely affect fabric.
Shiraz Wine
Wine Reviews
Riesling Wine | Rose Wine
Labels: Wine Writer
