Agreements Dishes and Wines – Matching Wine and Food – What Wines go with what Foods?
“Good food and good wine, it’s heaven on earth. ” Henry IV
A historic Wink…
Until the late eighteenth century, it was unthinkable to associate wine and food, simply because there were too many dishes served at the same time! The wine is consumed at the end or beginning of the meal, to celebrate someone or an event.
The agreement between the food and wine is quite complex. The flavor of a wine varies greatly depending on its origin, maturity … and the dishes offer a hint of taste depending on how they are prepared. Difficult, in fact, to aim always right! Especially as the season and the opportunity may be taken into account as well. In summer, we prefer a fruity white and a red winter rather powerful … Some marriages seem to be obvious. So will there be enough spontaneously tend to accompany the delicacies of a wine with subtle flavors, the dishes sound a robust wine. We gladly marry more fish in white wine and red wine game, even if these laws are not immutable. Similarly, do not believe that one is drunk Sauternes with foie gras or only red wines with cheese, on the grounds that “everybody says”!
The classic choice:
Aperitif or Cocktail: dry white, sparkling, mellow white, sweet wines.
Entries: dry white, pink, red light.
Shellfish, seafood: dry or sweet white, dry rosé.
Charcuterie: dry white, dry rosé or semi-dry red light.
Foie gras: soft white, Champagne, full bodied red.
Fish: dry or sweet white, dry rosé, light red.
White meat / poultry: dry white, dry rosé, light red.
Red Meat: Red light or full bodied.
Soft cheese: dry white, dry rosé, light red.
Strong cheeses: soft white, full-bodied red.
Desserts: sparkling champagne, soft …
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