January 02

Wine and Food - Complementarity and experience of flavors

: Wine and Food

Wine and Food

Wine is not just an alcoholic beverage! Harmony of flavors, aromas and colors beautifully coincides with and complements the cuisine features dishes. By suitable selection of wines and flavors emphasize a simple dish has turned into a culinary experience .

Through the millennia , the wine quality varied considerably. Progress has brought a better understanding of the processes by which grapes are transformed into vintage wines .

Millennium strawberry grape turned into a real symphony . Wine has become more high-quality, increase production and develop the categories that you can use wines are classified according to their characteristics.

The amount of sugar in the grapes the category of wine . Sugar accumulates during ripening grapes, which means that the longer the grapes on the vine will have more sugar - of course, upon meeting other conditions, such as the weather.

Wine categories depending on the amount of residual sugar:

Dry: up to 4g of sugar per liter
Semi-dry 4-12g of sugar per liter
Semisweet: 12-50g of sugar per liter
Sweet: 50g of sugar per liter

Wine categories according to the time of harvest:

Regular harvest, late harvest, selection of the Rest , ice wine , dry berry selection .
Many wine category according to the time of harvest coincides with the category of wines by the amount of residual sugar, but not necessarily so.

Wines divided by the quantity of alcohol, namely:

Very light and 10% vol.
Medium intensity 10 -12.5% vol.
Strong over 12.5%.

To wine shone in all its power and emphasized its characteristics to be met in many conditions. One of these conditions is indeed the optimum temperature for serving wine.

Young white wines offer colder than dry red wine and rich.

Optimum temperature for serving wine:

Penina: 6 ° C - 8 ° C
A young white dry wines: 8 ° C - 10 ° C
Predicate wine (special vintages of wine): 11 ° C - 14 ° C
Young rosé and white (mature / rich) wine: 10 ° C - 12 ° C
Mature rosé and red wines lighter young: 12 ° C - 14 ° C
Medium-full of red wine, strong wine and medium: 14 ° C - 16 ° C
Rich red and mature older wines: 16 ° C -18 ° C

How to choose the proper wine for each food?

Food and white wine

Culinary advice from the World Wide Web can find a lot. If you are not reliably informed about the integration of wine and gastronomy, we can give you advice that will give you 99% of cases at least an outline to help you choose a good wine. At roughly we could say that to the main dishes are dry and semiarid wine, while semi-sweet and sweet wines are among the desserts.

As a lay person can hold the principle of selection:

White wine : White meat & fish
Red wine : Red meat
Predicate wines : (a sweet, semi-sweet): Desserts

It should be mentioned that the higher degree of association of food and wine, and appropriate care you need more knowledge. Knowledge of wine is much more than just twist the jar and quickly "ošvrk" to the eye. For advanced selection of wine you need to know the weight of the wine, which was in the introductory part
this document will present the ...

Strong, spicy foods:
Request a powerful wine , it would completely undermine the strong food , the wine and thus disrupt a true culinary experience.

Easy food:
The best match is obviously light wine, but do not defend a somewhat stronger wine, if it meets our taste. After a stronger sip of wine can enhance the taste of food and many find it very appropriate.

Whatever you decide, remember that in combining food and wine, we are updating. If you would like to describe the purpose of wine and cuisine, it can be said without embarrassment, that wine and food should complement each other like two lovers ... Wine and food must be love.

Sugar and tannins as spices wine. Acidity can also act as a spice and definitely affects the taste of food. The purpose of wine is that it improves the taste of food, while the optimal combination proved to be a real culinary event in any zalogaju. Features food and wine can be
multi-step, if the selection is correct.

Conclusion:

White and Rosé - dry: fish and seafood, poultry, pizza
Sweet white wine: dessert
Red wine (with alcohol or less. Easier): fish, meats, dark and white meat grilled, soft cheeses
Red wines (mature and strong): barbecue, game, strong cheeses

For a better selection you can always contact us and we are happy to answer the question of which wine for which dish?

Make your selection and always pays to give you wine and cooking becomes a pleasure.