The taste of wine and food mutually influence each other. That is why it is necessary to be able to correctly combine a drink with food. An illiterate wine will easily spoil the taste palette of a dish, and an ideal combination will glorify your kitchen.
What does red wine go with?
Traditionally, red wine is served with red meat. The drink will also go well with fatty poultry and hard cheeses. However, a more accurate combination must be made based on the type of wine.
For example, Beaujolais, Merlot and other wines with a pronounced fruity flavor are an ideal addition to barbecue, meat on a spit, fried chicken, pâtés (including fish pies). Also, these drinks go well with cold meats and pasta. They will be delicious with national Mexican or Indian dishes.
A tart wine with bright notes of black currant (for example, Cabernet or Cabernet Sauvignon) is recommended to be served with roasted turkey, grilled lamb, roast duck or venison. Also, these wines will perfectly complement Italian dishes: lasagne, pizza, pasta, spaghetti. But Pinot Noir with strawberry overtones will make an excellent company with meat stews, lean fish, goulash and oriental dishes.
The tart red Chianti should be used with game dishes cooked with a thick sauce. Also, this wine is ideal for meat on a skewer / grill or stew with herbs. Chianti goes well with poultry: fried turkey or tobacco chickens.
What dishes to serve white wine and champagne with
White wine is usually served with a fruit basket. The fruits are selected depending on the type of drink. Also, white wine can be combined with poultry, fish or seafood.
Chardonnay, Pinot Blanc and Sauvignon wines are usually served with vegetables. The taste of the latter should be delicate, pleasant, but pronounced: it will perfectly complement a light drink. For example, artichokes or asparagus are great.
Young wines such as Trebbiano or Vigno Verde should be complemented with grilled fish. Ideally, the product will be selected from fatty varieties (for example, sardines or mackerel). Also, these drinks can be used when serving fish in foil.
A fragrant white wine with a longer aging will suit almost all types of smoked fish. Bright fruity notes of Riesling or Chablis make an excellent tandem, for example, with salmon balyk. And the more spicy and richer Traminer, Pinot Grigio (Italy) or Riesling (Germany) will perfectly emphasize the taste of dishes prepared using garlic as the main seasoning.
Champagne is a subtype of white wine. It is recommended to serve it with seafood, sea and river fish, caviar. Also, champagne is suitable for poultry appetizers and any pasta. This drink can also be offered for dessert, complementing, for example, ice cream, fruit or a plate of hard cheeses.
