Taste of wine and food mutually influence at each other. For this reason it is necessary to be able to combine drink with food correctly. Illiterately picked up wine easily will spoil a flavoring palette of a dish, and the ideal combination will glorify your kitchen.
What red wine is combined with
Traditionally red wine is served with red meat. Drink will be combined also perfectly with a fat bird and hard cheeses. However more exact combination needs to be made, leaning on wine type.
For example, Beaujolais, Merlot and other wines with a pronounced fruit shade – ideal addition to a shish kebab, meat on a spit, to roast chickens, pastes (including fish). Also these drinks are well combined with cold meat appetizers and paste. They will be delicious and with national Mexican or Indian dishes.
Rough wine with bright notes of blackcurrant (for example, Cabernet or Cabernet Sauvignon) are recommended to be served with a fried turkey, a lamb on a grill, roast from a duck or venison. Also these wines will perfectly add the Italian dishes: lasagna, pizza, paste, spaghetti. And here Pino-Nuar with strawberry implication will keep the excellent company to meat ragouts, nonfat fish, goulash and oriental dishes. The tart red Chianti should be used with the game dishes prepared in dense sauce. Also this wine is ideal for meat on a spit/grill or stewed with herbs. The chianti will approach also a bird: to a fried turkey or char-grilled chickens.
With what dishes to serve white wine and champagne
White wine, as a rule, is served with a fruit basket. Fruits are selected depending on a type of drink. Also white wine can be combined with a bird, fish or seafood. Vina Shardone, Pino Blanc and Sauvignon it is accepted to give with vegetables. The flavor of the last has to be delicate, pleasant, but expressed: it will perfectly add light drink. For example, artichokes or an asparagus perfectly will approach. Young wines, such as Trebbiano or Vinyo Verde, it is necessary to supplement fish on a grill. It is ideal if the product is chosen from fat grades (for example, sardines or a mackerel). Also these drinks can be used when giving fish in a foil. Fragrant white wine of longer endurance will approach practically all types of a smoked fish. Bright fruit notes of Riesling or Chablis will make an excellent tandem, for example, with a balyk of salmon. And more spicy and saturated Traminer, Pino Gridzho (Italy) or Riesling (Germany) perfectly will emphasize taste of the dishes prepared with use of garlic as the main seasoning. Champagne represents subspecies of white wine. It is recommended to be given with seafood, a saltwater and river fish, caviar. Also champagne will approach snack from fowl and any paste. This drink can be offered also for a dessert, having added, for example, with ice cream, fruit or a plate with hard cheeses.