Food Wine Food Cooking International Guide
Food Wine Combinations For Better Meals
By Barry J Smallhorn
Wine country is undiscovered country for many people. Some people
do not know what wine pairs nicely with what foods, or even what
some good wines to try might be. This article is for those people
to learn more about food wine. Here, you will get an overview
about food-wine relations and what wines typically go with what
foods. No longer do people have to be ignorant about their food
and wine combinations.
The old rule that white wine is best with white meats and that
red wine is best with red meats still stands today. Although things
are a little more complicated now, it is still a good beginning
rule. Another rule to follow in most cases for food wine is that
each taste should be counteractive.
What this means is that each taste of food or wine should completely
mask the taste of the other. Food wines are supposed to enhance
the food's taste by acting as a palate cleanser, making each bite
of food taste as good as the first. And of course, it is vice
versa for the wine flavor.
The Body Of The Wine Should Match The Food
If you can taste the flavor of the wine or food over the other
item, then you probably are working with a bad match. It is harder
to match food and wine now because so many different flavors of
food get worked into a single dish. The best rule for these cases
is that the body of the wine should match the food. Heavier foods
get heavier wines and vice versa.
The main determination for food wine combinations is the balance
of sweetness, acidity and bitterness of both the food and wine.
It is pretty easy to figure out what wine should go with what
foods by considering the wine and food characteristics. If a sweet
food is being served, pair it with a sweeter wine. For bitter
foods, a more bitter wine is in order.
The best way to determine the acidity of a food is to determine
if it would go better with more acid added. For example, adding
lemon to a fish means that a more acidic wine should be consumed.
Acidic Wines With Acidic Foods
Some common white wines that are acidic are: Rieslings, most
sparkling wines and white Bordeauxs. Acidic red wines include:
Gamays, Pinot Noirs and Sangioveses. Sweet white wines include:
White Zinfandels, other forms of Rieslings and Chenin Blancs.
Sweet red wines can include: Port and Lambrusco. There are not
many bitter white wines, but there are some bitter red wines.
These can include, red Zinfandels, Merlots and Cabernet Sauvignons.
So there you have it, an overview about the very basic elements
to food wine parings and how to determine which wines should be
paired with what foods. The world of wine is very broad, but these
simple rules can definitely help keep newcomers to the world of
wine on the right track.
If you are interested in learning more, then join a wine club
or check out some books that cover the subject. You will be glad
you did.
About the Author:
Barry J Smallhorn has written a number of articles on cocktails
and food recipes including Seafood
Recipes,
Jerky Beef Meat Recipe, Make
Jerky, Food
Recipes, Fresh
Seafood, Tuna
Fish, Caviar,
Potato
Recipes, Caviar,
Organic
Gift Baskets.
Keep a lookout for more articles on this website.
Did You Know This About Wines?
Are you a fan of great wines but do not know how to appraise
the wine for its value? Do not be dismayed. There are resources
out there in retail stores and on the internet that can teach
you how to appraise the value of wines and even show you how to
make your own wines.
There are even books that teach you how to grow your own grapes!
Think of how impressed your friends will be when you present them
with a present of wines from your own garden.
From the grapevine to the table you can learn how wines are valued,
made and even how the grapes are grown. Before long you will be
a connoisseur of wines and will be able to wow your friends with
your knowledge. All it takes is the right information and you
will be on your way.
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