A good wine completes the meal-proiezionidiborsa.it
For the success of a meal, it is important to know how to complete it with one or more good wines, chosen in order to harmonize with the dish or dishes with which they will be served. In the following paragraphs, some suggestions for correctly pairing wine with food.
There are some details that should not be overlooked at the table. Quality raw materials, the aesthetics of the dish and much more contribute to the success of a lunch or dinner with friends. A good wine completes the meal, and it is for this reason that it must be chosen carefully. There are some rules for correctly combining wine and foodjust follow them to make a great impression.
Some rules for combining wine with the right foods-proiezionidiborsa.it
Where and how to store wines
Experts advise to do not buy large quantities of wine if, not having a cellar, he is forced to keep it at home. Or if the cellar does not have some very specific requirements. The cellar must have a more or less constant temperature, never below 9°, never above 18°. Sudden changes are bad for the wine. Humidity hurts too the cellar must be sufficiently airymolds must not form there. Another prerequisite for good wine conservation must be the cellar dark. It must be in a place away from vibrations due to traffic or other causes. There must be no odors or perfumes, as the wine absorbs everything. Finally, it is also important to place the bottles on the shelves correctly.
Most of the bottles are kept lying down, a certain number upright, very few in other positions. Bottles stored flat should not be perfectly horizontal, but slightly inclined backwards. However, the base of the cork must be wet with the wine otherwise the cork tends to dry out and let air pass through. As a result, the wine oxidizes. Another fundamental detail is that the cork is of good quality. The wines stored in the cellar must be checked quite often, because they can undergo mutations and alterations not always predictable.
Keep the bottles tilted backwards in the cellar-proiezionidiborsa.it
A good wine completes the meal, but what are the best combinations with food?
There are some winessaid “from meditation” or “from conversation”, which are drunk alone. But generally the wine is consumed at tableeating and then it is important to study it well the juxtaposition. Connoisseurs love to always invent new combinations, but to be safe it is good to stick to the traditional rules. Starting with appetizers, if it comes to the sea, these are always accompanied by dry and light wines. If we talk about appetizers of meat and vegetables with dry or sweet rosés.
First dishes of pasta and rice should be combined according to the ingredients. If they contain fish they go well with dry white wines, if with meat instead with dry and light reds. With the soups in broth excellent accompaniment with rosé or gentle reds. In the case of meat roasts red the best combination is with austere red wines with good body. If we talk about white meat with medium bodied soft red wines. Finally, next to oysters and seafood very dry white wines are recommended. While as regards the fishgenerally the best combination is with medium-bodied dry white wines, but also with some reds.
