Surprisingly, but the vast majority of the main table wines which are made around the world and which we enjoy at meal time – dry, including dry white, pink and, of course, red wines. How dry and saturated will be red wine, substantially depends on a grade of grapes, features and a location of a vineyard and also on age of wine.
Instruction
1. Because of rather saturated taste red wines, as a rule, are perfectly combined with red meat, a barbecue, creamy dishes, a sausage goods and dishes with tomato sauce.
2. To meat dishes, air-dried meat and also Tempranillo will approach spicy food. Choose wine of long endurance from this well-known Spanish grade of grapes. This grade prevails in the majority of diverse classical red wines of Spain. Being young, Tempranillo – soft drink with fruitiness. The sustained some time in an oak cask, it gains strong characteristic aroma of herbs, red berries and spices.
3. If you prefer spicy, bitter and dry red wine, choose Shiraz. His producers from Australia are most known. It perfectly is in harmony with beef, a game, a barbecue and dishes with a black pepper.
4. The Italian dishes and also any other, containing tomato sauce, very dry red wine - Chianti will add. Besides, try it with the roast chicken or dishes containing a lot of thyme, a basilica or a sage.
5. If you look for more bitter red wine, pay attention on Grenache. It will perfectly shade a barbecue, chicken, a sausage goods and seafood.
6. Cabernet Sauvignon (Cabarnet Sauvignon) – spicy wine with strong aroma. Combine it with a fatty meat, cheeses and also the food containing heavy sauces.