the Ability to combine wine and food has long turned into a real science with a set of overt and covert rules that can confuse any gourmand-a beginner. Doesn't always work the principles that seem immutable, serve white wine with fish and red meat. Editorial the Colonist decided to remind our readers the basic principles of combination of food and wine, some of which may be unexpected discovery.

the Principle of combining food and wine in the color palette

 

anyone who takes an interest in the principles of combining wine and food is bound to face one of the recommendations that have already stuffed mouth is a combination of red dishes with red wine, and white dishes with white wine. The principle of combining food and wine color is one of the most simple and ancient. In many combinations the principle of combining food and wine in color is a winner, as an example:

The white varieties of fish, various seafood and white meat can often approach a white wine. Red wine go perfectly will be dishes of red meat: a variety of steaks, ribs, venison dishes, different types of jamon and smoked. Rose wine is a kind of compromise, and is best combined with red and white dishes (tuna and salmon, white meats, poultry, and veal). the tips from the experts of the winery Kolonist in the color combination of dishes and wine:

For fish dishes and white meat Colonist recommends white wines such as Suholimansky, Traminer and Chardonnay. Among red wines Colonist produces Cabernet, Merlot and Odessa black. It is these wines are suitable to dishes of well-cooked red meat.

 

the Combination of the parity weights of food and wine

 

Food and wine, a duet which You expect to enjoy, should correspond to each other according to the "severity and intensity". If You violate this rule, more full and rich player in the gastronomic Duo will be able to "knock out" his partner.

For this reason, an experienced sommelier will recommend to fish delicate and fragile wines. Heavy and dense food will open up with a full-bodied and muscular wine.

For fish dishes (preferably lean, white, no fat sauce, for example, sea bass) Colonist recommends a dry white wine Suholimansky, very easy and very moreish! Can also be combined with Traminer. These two wines are not aged in cask, have a lighter flavor and will not dominate the blend with the dish. But if the basis of the dish is white meat, such as rabbit, Turkey or chicken breast, Colonist advises to combine with the dry wine Chardonnay, because Chardonnay aged in oak barrels, has a more oily texture, very full-bodied. This wine can handle even with a creamy sauce that is served with meat. It will be in harmony and to sound in unison, will not dissolve and will not disappear in the finish.

What kind of wine to cope with fatty mutton or pork? Only Odessa black — dry wine has deep dark ruby color, has a short aging in oak barrels, pronounced flavor of plums, black and red berries, peppery notes and good acidity. What comes to the steak among the wines Colonist? Of course Cabernet-Merlot "High gamma". Noble wine after you open your aroma decanter, is the perfect accompaniment to red meat.

 

the Principle of combining contrasting wine and meals, their complexity, and similarities

 

Simple meals daily meals are the perfect accompaniment with a rather ordinary wines. If we are talking about the most delicious meals, you must match it with the same status of wine that will be as delicious as the dish. We should not accept the principle of parity in complexity as absolute dogma. In some complex and delicate wines will come simple dishes that will win over taste accents.

 

pairing food and wine for the "complexity"

 

the complexity of food and wine paired on the same table, it is difficult to speak, excuse the editor for the tautology! After all, only a foodie can appreciate the level of food and wine. Sometimes too intricate dish may not disclose all the advantages of wine, which is paired with a more simple recipe will show much better!

Colonist recommends to wines classified as "High gamma" Cabernet-Merlot and Chardonnay serve meals two or three main ingredients. For example, grouper, baked in foil, generously sprinkled with coarse sea salt, drizzled with olive oil cold pressed and lemon juice, perfect Chardonnay "High gamma". But Cabernet-Merlot "High gamma" can be served after or before dinner snacks: namsanam Serrano ham, salami, Italian sausages, and bread. In this case, give the main party guilty. And snacks it only underlined. Sometimes these complex wines you can drink "solo": to enjoy your wine without gourmet couples, to monitor how it continues to change and unfold in the glass during the evening. In this case, a couple of wine will make a good company, good chat, warm fireplace and your favorite music.

 

the Combination of food and wine on the "similarities"

 

If we talk about combinations of food and wine in similarity, is the rule the same combination of flavors: combine wines with similar taste on your plate, and this taste will only improve!

a Light salad with lemon sour dressing follow with a light acidic wine Suholimansky from Colonist. From this combination of the freshness of the food and wine will only increase.

For daily family dinners of pasta with tomatoes, mashed potatoes, steam cutlets Turkey or vegetable soup pick a simple, easy to understand red wine Colonist Cabernet (heavier) or Merlot (easier).

To ice cream, sweets, desserts and fruit in this wine is semi-dry Riesling or sweet Nutmeg. Exactly the same principle of "combining like with like" chocolate for dessert, you can serve with Port Colonist, which has been aged three years in barrels and has aromas of chocolate, coffee and vanilla.

 

Contrast dishes with wine? Don't be afraid to experiment!

  English blue Stilton cheese[/caption]

don't be afraid to experiment with combinations: sometimes unexpected and at first glance incompatible things just might surprise You. One of the classic combinations of contrasting flavors is sharp cheeses combined with sweet wines. Put on a plate blue Stilton (the cheese shall be entitled to make only three counties in England, it is kept for 9 days, pierced with a special stainless needles, after which the hole appears noble rot blue shade), and drink dessert Nutmeg Colonist (the wine is made according to ancient technology of academician Gerasimov — fractional fortification, so that the aroma is not very alcohol content, but rather honey) or dry Riesling. Also, this cheese will fit Port Colonist (made on the basis of the Cabernet and Merlot). Cheese plate with port wine is the perfect digestif.

dry red Cabernet Colonist advised to try the duck breast in sour cherry sauce. Such a contrast will enrich Your dining experience an explosion of flavors!

 

Acidity and tannins

 

Wines that have a high degree of acidity, is the perfect companion dishes that have sour notes, oily and salty foods.

How to determine if a dish is acidic wine: try to imagine a combination of food, which pick up the wine with lemon juice. If You think this combination acceptable to Your dish suitable wine with a high degree of acidity (Riesling, Sauvignon Blanc, etc.).

Tannins contained in wine called tannins. Tannins give wine astringency tangible. The highest degree of tannin in red wines. You know the rule: the higher the content of tannins in wine, especially rich in protein should be the food from which they drink this wine. One of the most rich tannins wine — Cabernet Sauvignon — perfect with meat and plant food, rich with proteins (mushrooms and legumes).

Colonist recommends to serve with pate, mushrooms in any form and bean dishes a bottle of Odessa black!

 

the Combination of wine and sauce served with the dish

 

Sometimes the combination of wine and food rely on flavor characteristics of the sauce served with the dish. In this combination, the wine should match the aroma, density, and other flavor characteristics of the sauce.

creamy sauces variations (as an example, Bechamel sauce) will continue to be, rich wine, such as Chardonnay, to berry sauces will suit Pinot Nouri, Sangiovese, Gamay. Pesto or sauces based on tomatoes will be fine to open up with light dry white wines. To balsamic, the perfect wine, which contains similar notes in the bouquet (Syrah, Sangiovese, Tempranillo).

the Tips from the Colonist:

a Classic béchamel, which is the main sauce in Italian lazan, suitable for Mature Chardonnay Colonist.

Berry sauces with a sweet taste Colonist advises to combine with Merlot, and Ligurian pesto on Parmesan, olive oil, spinach and pine nuts serve with Suholimansky.

many years Aged balsamic vinegar is well served with Odessa black.

 

the Combination of food and wine on a regional basis

 

Local foods like local wine — the principle, known to anyone who is interested in enogastronomy. Colonist — a local product, vineyards and manufacturing is located in the Danubian Bessarabia, on the shores of a large freshwater lake Yalpug. This is a land of fishermen and sheep. For several centuries, fish from the lake and lamb were served wines made from their vineyards. Like nothing else Odessa black approach to Bessarabian lamb and Chardonnay — the fish. Dry Riesling suitable for aged sheep cheese, and Suholimansky — to vegetable side dishes.

 

conclusion

 

the pleasures of food and wine can be obtained only when You crave it, experiment, listen to the taste, with interest and inspiration come to the future of gastronomy! Don't be afraid to combine food and wine "by the rules", look for your favorite flavor combination and create a new culinary couple! It is quite possible that Your ideas in the future will make up new rules for gourmets!