Does a basic rule of wine and food exist?
|~ Does a basic rule of wine and food exist?
~ Let us find out what the experts are saying.
~ “Dinner without wine is like a day without a sun”, according to an old Greek proverb.
~ Which wine however with which food?
~ What are the criteria for that person who has the responsibility of choice the right wine for a dinner?
~ The simple chromatic rule of copulation of red wine with the meat and white with the fish is the one that we should follow in order to come out from the difficult situation.
~ Let us be introduced to red wines!
~ The complexity of red wine requires dishes with intense flavours.
~ A red light wine is served comfortably with fat free meat like the chicken and the turkey.
~ On the other hand, a strong red wine is selected, is proven tastier with a dish from hunting.
~ Varieties of red wines of Peloponnese, like Mavrodafni or Kotsifali, are more suited for fat free meats, like the beef, chicken, and turkey.
~ What is going on with white wines?
~ White varieties, like Lagorthi, they constitute the better escort of dinners with seafood’s.
~ A white wine will decrease the salty sense, while simultaneously his flavour profits from this.
~ The rosé wines also exists!
~ Rosé wines from varieties like Moschofilero, they constitute a good escort for a dish with fish, a dish with meat with a lot of seasonings.
~ We can say that the rosé wine it constitutes a good solution for the daily table.
~ Foamy wines?
~ Foamy wines of varieties Ntempina, but also Moschofilero, they are suited excellently with desserts and fruits.
~For a sweet dessert, the escort of sweet wine like the White Muskrat would be equally achieved.
~ And some exceptions?
~ The exceptions were created in order to confirm the rules.
~ A white wine therefore with relatively high acidity, can combine itself comfortably with chicken or with roasted cooked with white sauce.
~ Also with cold cuts, spaghettis and goat meat.
~ Fish that is served with the escort of red sauce can be accompanied with the wine that we used for preparing the sauce.
~ A dinner that contains a greasy fish can be served with a light red wine.
~ White and red, old and new in the same dinner. It is possible?
~ With which order however are served different types of wines in the same dinner?
~ We should know that dry white wines are always served at the beginning of the dinner and followed by red.
~ The wine that follows it should be of smaller acidity than what preceded.
~ One more “secret” agreement between the experts:
~ A newer in age wine should be served before an older one.
~ In this way the newer wine will not lose in value comparable with the oldest.
~ The course of presentation of so much food, as well as the wine, it is supposed to create a pleasant surprise to whoever tastes them.
~ From the simple to the complicated, from the simple flavour to the most complex.
~ Thus, everything on our table will find its place that suits them.
~ The time came that we dissolve a myth, the myth that says that the intoxication it is accelerated if the there is change in types of wines that will be served in a dinner.
~ We should know that the effect of alcohol in the human organism depends on the final quantity which will be concentrated in the blood, independent from the origin of the alcohol.
~ Final “teaching comments”!
~ What we should know in order to be sure that we are on the right track is that the wine should supplement the sense of food and no to be dominating this.
~ Thus, a neutral aromatic wine is the better supplement for a particularly aromatic dish. ~ On the contrary in the case an infrequent, well aged wine, the better supplement is a simple neutral food.
~ A Cuisine like Greek, which uses enough herbs and per regions a lot of seasonings, it has the need of wines which “balance” the intense flavours.
~ This also explains the widespread use of white and light red wines.
~ There is no way to be very hard to choose.
~ Peloponnese and the varieties constitute an endless source for the right choice of wine that will accompany our food.