For meat dishes and pasta, for stewed vegetables and mushrooms with a deep, bright and rich taste, the best company is red wine. Its tannins reveal all shades of hot, dense food and help it to be absorbed. Not all housewives know which drink is best for which dish.
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Instructions
Step 1
Light red wines. They contain little tannin, are quite "flat", but refined, with a small range of flavor notes. We serve this wine with duck fillet and veal. These wines are good with tuna, good with salmon dishes. They go well with pasta with tomato sauces and grated cheese, with carbonario pasta and even with pizza.
Option from Vina Studija: KETH Sankt Laurent (Austria, Rheinhessen) - suede-soft, with a hint of forest red berries - raspberries, strawberries and a little mountain ash.
Step 2
Full-bodied and full-bodied, rich in taste, dark red wines. These wines go well with aged cheeses, roast beef, steak and beef fillet. They turn a stewed lamb leg into a true perfection. The velvety and tannic red wine is a great companion for oven-baked duck with prunes.
Step 3
Dessert red wines. They are magnificent in themselves and will keep you a great company - in the evening, at a book, by the fireplace. Gourmet mature ports go well with creamy cheeses such as stilton or classic cheddar. An interesting combination of port wine with hammon and sweet melon.
