Good Lifestyle

Of all supposed Wine rules , there is little more confusion for most guests than to twin perfectly with food. However, there is a very good reason why many wine lovers think about the selection of the perfect bottle to accompany their dishes: the right selection can make both SO much better. Instead of obtaining outdated or memorized combinations, start by keeping a few pointers in mind. We have collected some tips that will make the decision -making process less intimidating, it doesn't matter if you have refined cuisine or just plan a relaxed dinner during the week. Read the rest to learn to twin the wine with food, according to experts.

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At the most basic level, all wine agreements come down to the choice of a bottle that compliments or contrasts which is on the plate. And although it can be rewarded to find this bottle of Pinot Noir which brings out ripe cherries and broken raspberries for your duck dish, it is sometimes easier to work with what you know on a particular style.

"Rather than focusing on the flavors of wine and food, try to rotate the structures and the intensity of the dish and wine," suggests Elyse Loveworth ,, Sommelier leader at summation. "When you think about the structures of wine on taste, look for things like acidity, body, residual sugar, tannins and alcohol content, then move on the structure and texture of the main protein of the dish . "

In this case, simply make sure that one will not exceed the other, because the corresponding intensity is essential. Then look at how the food and wine elements can be completed.

"For example, combine a more serious cup of beef like a ribeye with a more tannic wine like a Cabernet Sauvignon, Sangiovese or Syrah," she said.

In some cases, the rules are supposed to be violated. This is particularly true for certain well -known twinning principles that have become too omnipresent for their own good. AE0FCC31AE342FD3A1346EBB1F342FCB

"The belief that you must associate seafood with white wine is a total myth," said Jeanne Sullivan , an expert with the Wine institute . "The reds are really versatile for all kinds of seafood. Barbera wines, for example, have a touch of smoke and go well with smoked salmon, while savory reds and pinot noir and merlot are well full -bodied Like grilled salmon, as well as fatty fish like mackerel and tuna and seafood in tomato or curry sauces.

And it is not only the reds: she adds that crisp and refrigerated rosés can also be the perfect accompaniment to seafood.

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Wine and food being a match made in paradise is not a new culinary concept. Many areas have seen their local vines have an impact on how they cooked, which is often reflected in the agreements. In fact, there is one reason why one of the most repeated words among the sommeliers is: "What is growing together goes together."

"If you make a very regional dish, say of a specific part of Italy or France, or a cheese from a particular region, look at the wines served in this region," said Jonathan Kleeman ,, Group drinking manager and Sommelier executive chief at the London History Group. "You will probably find something that goes very well because the wines have normally been developed alongside the kitchen."

Understanding how to make wine and food chords is like any other skill, in the sense that it requires a lot of practice. Fortunately, the test and error game can be quite fun.

"The next time you have a dinner, get some recommendations from your trusted merchant and pay the two wines side by side with the dish," Annie Edgerton ,, Wine and writer expert In Flatiron Wines & Spirits in New York, tells Better life . "You and your friends can see how you like wines for themselves, then notice how they could change when associated with food."

This can also help withdraw the choice process. According to Mac Pedersen , wine expert and Senior Marketing Director At the Washington State Wine Commission, it can help make wine the opportunity and work with the food you have on hand.

"I think we are wrapped in the idea that if we will open a bottle of wine, we must have a special or developed meal planned to accompany it. On the other hand, I am a big fan of High -Brow, low-bas, "she says Better life .

An easy way to do so is to reverse your leftovers. "Take everything you have in your refrigerator and see what is going on best with the bottle you have selected," she suggests. "Or order in Smashburgers and find three or four wines that could potentially associate with them. You can even see which ones best with a homemade cobb salad, which is a surprisingly delicate appearance! I think we tend to exhaust With expectations, and when we add wine and all its options on it, it's a real heap.

A large part of the agitation around pairs tends to come across the picking between a red, white and occasional rosé. However, experts say that there is a must that is surprisingly neglected.

"People do not consider champagne as a wine to pair with food, but you should," suggests Alison Morris Roslyn , a level 3 sommelier and owner of the wine advice Francey not fantasy . "It's great with crustaceans like lobster, oysters or shrimps. And - it's the best part - it's beautiful with take -out dishes and fatty foods like pizza, fries and my favorite fried chicken."

The main characteristic of the drink is the main sale argument here. "The bubbles and the champagne acid have cut fat and fat well," she explains. "Try it once, and you will be surprised!"

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Even if it is an surprisingly versatile appearance option, it might be preferable to finish your sparkling wines before arriving at the last lesson.

"Champagne is very popular for toast and desserts, but dry champagne can be bitter with very soft desserts," warns Morris Roslyn. "Consider a softer champagne, or even prosecco, if you are going to twin it with cake, cookies or other candies."

Audacity in wines tends to work very well with daring in food. However, there is a limit with regard to daring in terms of spice.

"Spices and tannin do not love each other," warns Kleeman.

He explains that the tannins - which refer to the mouth, the tongue and the compounds of lip coating with this intense drying effect as opposed to a daring flavor - disagree with the heat. "When you put these heavy tannins with spices, it will increase the spicy multiple fold and make it very intense," he said Better life .

If you serve something with a little kick, consider a more acidic red or a full -bodied white and fruit, like a reisling or a gewurztraminer. These wines can help offset heat and soothe the tongue, providing relief with each sip.

In the end, the infinite combinations of food and wine mean that there is always a potentially higher version of your perfect perfect chords. This is why it is better to continue to explore what you think best and, above all, which has best.

"Keep things simple and trust your palate!" said Peter Janiak , executive chief at St. Francis Winery & Vineyards in California. "The best way to combine food and wine is to count on your personal tastes and experiment with different combinations. There are no bad answers as long as it has good taste for you."

If you are looking for a place to start or doubt, you can almost always create a solid pairing when you complete similar flavors. "Make the intensity of the wine with food - dishes in light with light wines, daring dishes with daring wines - and use wines with high acidity to balance fat or creamy dishes. In this way, You will always have a delicious and balanced bite, "he says.