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June 2008 - Wine Racks
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The Harmony between Food and Wine
Wine is a social drink which should be enjoyed in the company of friends and .. food.
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!
Short Review on Wine Racks
The Harmony between Food and Wine
Wine is a social drink which should be enjoyed in the company of friends and .. food. The right combination between food and wine is a source of ultim...
Click Here to Read More About Wine ...
Wine Racks Products we recommend
The FTD Baby Girl Bouquet - Deluxe
It's a girl! And she's pink and pretty and peaceful, like this perfect bouquet in a glass vase. C6-3063D
Price: 59.99 USD
Headlines on Wine Racks
Restaurant critic review: Brovelli brings out the best flavors of Italy (TCPalm.com)
Wed, 04 Jun 2008 09:15:02 PDT
Tucked into a strip mall on Martin Downs Boulevard is an unexpected slice of Italy. But behind its unassuming exterior, Brovelli Fine Italian Imports holds a bounty of top-quality Italian meats, cheeses, wines and other imported goods. The menu features specialty sandwiches and salads made from quality Italian ingredients.
Unique wine tasting event is at Village Market & Deli (Newport News-Times)
Wed, 04 Jun 2008 09:15:57 PDT
Village Market & Deli will host Sokol Blosser's Lee Medina Saturday evening for a special tasting of the winery's Library Estate and Single Block wines. These are all small production wines that are exclusive to the tasting room or are already sold out.
North Bulletin Board (Pittsburgh Post-Gazette)
Wed, 04 Jun 2008 21:39:26 PDT
Hampton Presbyterian Church, 2942 E. Hardies Road, will hold vacation Bible school for ages 4 through those entering fifth grade from 9 a.m. to noon July 14-18. ...
News briefs on Tucson restaurants (Arizona Daily Star)
Thu, 05 Jun 2008 00:31:49 PDT
Bluefin Seafood Bistro, 7053 N. Oracle Road, will feature a summer fish fry for $16 through Labor Day.
REVIEW: Compari's dishes are as inviting as the sidewalk setting (Detroit Free Press)
Thu, 05 Jun 2008 00:32:25 PDT
Set on Plymouth's Main Street -- opposite the green lawn and shade trees covering downtown's lovely central square -- Compari's on the Park could be a postcard for al fresco dining.
Briefs (The Times of Northwest Indiana)
Thu, 05 Jun 2008 05:54:25 PDT
Find out all the events going on in your community, and plan your week's activities with The Times. Contact Valparaiso community coordinator Annette Arnold at (219) 548-4359 or Portage community coordinator Barbara Martin at (219) 762-1397, ext. 2227. E-mail: aarnold@nwitimes.com or bmartin@nwitimes.com.
Aging Wine
Michigan Wine | Morrell Wine
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The Harmony between Food and Wine
Wine is a social drink which should be enjoyed in the company of friends and .. food.
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!
ABOUT THE AUTHOR
www.wines-resource.com
Short Review on Wine Racks
The Harmony between Food and Wine
Wine is a social drink which should be enjoyed in the company of friends and .. food. The right combination between food and wine is a source of ultim...
Click Here to Read More About Wine ...
Wine Racks Products we recommend
The FTD Baby Girl Bouquet - Deluxe
It's a girl! And she's pink and pretty and peaceful, like this perfect bouquet in a glass vase. C6-3063D
Price: 59.99 USD
Headlines on Wine Racks
Restaurant critic review: Brovelli brings out the best flavors of Italy (TCPalm.com)
Wed, 04 Jun 2008 09:15:02 PDT
Tucked into a strip mall on Martin Downs Boulevard is an unexpected slice of Italy. But behind its unassuming exterior, Brovelli Fine Italian Imports holds a bounty of top-quality Italian meats, cheeses, wines and other imported goods. The menu features specialty sandwiches and salads made from quality Italian ingredients.
Unique wine tasting event is at Village Market & Deli (Newport News-Times)
Wed, 04 Jun 2008 09:15:57 PDT
Village Market & Deli will host Sokol Blosser's Lee Medina Saturday evening for a special tasting of the winery's Library Estate and Single Block wines. These are all small production wines that are exclusive to the tasting room or are already sold out.
North Bulletin Board (Pittsburgh Post-Gazette)
Wed, 04 Jun 2008 21:39:26 PDT
Hampton Presbyterian Church, 2942 E. Hardies Road, will hold vacation Bible school for ages 4 through those entering fifth grade from 9 a.m. to noon July 14-18. ...
News briefs on Tucson restaurants (Arizona Daily Star)
Thu, 05 Jun 2008 00:31:49 PDT
Bluefin Seafood Bistro, 7053 N. Oracle Road, will feature a summer fish fry for $16 through Labor Day.
REVIEW: Compari's dishes are as inviting as the sidewalk setting (Detroit Free Press)
Thu, 05 Jun 2008 00:32:25 PDT
Set on Plymouth's Main Street -- opposite the green lawn and shade trees covering downtown's lovely central square -- Compari's on the Park could be a postcard for al fresco dining.
Briefs (The Times of Northwest Indiana)
Thu, 05 Jun 2008 05:54:25 PDT
Find out all the events going on in your community, and plan your week's activities with The Times. Contact Valparaiso community coordinator Annette Arnold at (219) 548-4359 or Portage community coordinator Barbara Martin at (219) 762-1397, ext. 2227. E-mail: aarnold@nwitimes.com or bmartin@nwitimes.com.
Aging Wine
Michigan Wine | Morrell Wine
Labels: Nancy Wine | Napa Valley
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