Tuesday, December 8, 2009

Exquisite harmony

These days are not so important the old assertion that the dark meat and cheese is to be served only red wine, and light meat and fish - white. This approach to the compatibility of wine and food too strict. Today, looking mainly not on that of which prepared dish, and the way in which to cook it (fried, boiled, etc.). 
Without a doubt, it is the choice of wine is an indication of our respect for the guests. 
What kind of snacks to choose one or the other fault, that is combined with what? The question is simple and complex simultaneously. 
Smoked fish should not eat a light wine or wine with a lemon sour taste. 
For meat, grilled, such as chicken or pork fits almost all. The mild taste of these dishes without sauce livens up any wine. 
For sweet dishes - apple pie, puddings, Air pie, Guriev porridge, pancakes with jam, apples in pastry, compotes, jellies, mousses, creams, etc. - Served dessert Muscat and Tokay. 
There are a number of spices, seasonings and foods that are not conducive to enjoyment of taste and aroma of wine. For example, vinegar. Salad, seasoned with vinegar, dulls the sensitivity of the language that does not contribute to the perception of full flavor and aroma of wine. Citrus fruits, vanilla, coffee, mocha, cinnamon, chocolate - all this is not the best companions of wine, although in some flavors of drinks, we distinguish their colors.

No comments:

Post a Comment