How to Choose a Good Wine
Wine can be an excellent accompaniment to a delicious meal, so it’s good to experiment until you find the suiting taste. In order to help you, we’ve prepared an article with some advice about wine choosing.
Why is wine so important?
Wine has become a very important part of the meal (especially dinner), not only because it tastes good and in moderate amounts, it’s very healthy, but also because an appropriate wine can ameliorate/upgrade the flavour of food. Wine cleans the Palatine area and zooms on certain tastes while it counteracts the strong salty or bitter tastes. Actually, wine can be used as any other spice.
Why is it so important to choose the right wine?
Even though we’ve said that wine can improve the taste of some foods, it can also ruin it changing it into a metallic, bitter or too sweet of a flavor. Some people dedicate their whole career to this art of chiming a certain type of wine with food, having in mind the type of grapes it’s made from, the place where they’ve been stored, the age of the wine etc.
Nevertheless, you don’t have to be a wine fanatic in order to choose the right wine for dinner.
What are the most important factors in wine choosing?
A good wine connoisseur can quickly detect all the flavours in a glass of wine and use them in order flavour. However, for those wine novices, here’s some simple advice:
Consistency. A rough wine should be associated with strongly flavoured food. Contrariwise you risk that the wine’s taste, the food’s
Flavor. Sweet wines go along very nicely with desserts and sweet flavoured main courses, while wines that are a bit more acid and dry better accompany spicy sauces, salad dressings and salty food. Bitter wines counteract the bitter taste of sour foods. It’s also a good idea to make sure that the wines
Alcohol. Usually as a wine’s alcohol concentration is lower, the more appropriate it is to accompany a meal. Generally, it’s recommended you associate wines with foods that have the same characteristics (sweet wines with sweet foods, bitter wines with salty, spicy foods etc.). This also goes for the foods and wines color: combine white wines with white meat and red wines with red meat. Most of the red wines contain a bitter substance, called tannin, which best fits fat red meat (pork, veal).
Last two pieces of advice
Now that you’ve been familiarized with some of the basic food rules, we’ll give you a last rule: it’s okay to experiment every once in a while, even with tastes that theoretically wouldn’t match. There’s no strict wine rule, so don’t be afraid of experiments. Here follow the last two pieces of advice we’re giving you:
Match the wine with your guests. You might think that a nice Riesling goes along with your seafood menu, but if your guests drink only red wine, they might not be too happy about your choice. So try to be a bit more attentive to the people that will be drinking the wine before you choose it.
Surprise mixes can be good. Like some cooks mix a pungent sauce with a sweet dessert, sometimes when breaking the rules it’s possible to get a delicious result. Don’t be afraid to experiment, especially when you tend to become a wine connoisseur.
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