Before you delve into any advice on the perfect combinations of wine and food, it may be useful to recall a few important recommendations regarding the best choice of wine to the table. Every dish really has its own, perfectly aligned with him, the wine-escort, served at the correct temperature.
Should take into account different types of wine – red and white, sparkling wine, liqueurs, wine, raisins, lively white wine, structural red, rosé, soft white wine, flavored, well-aged red, each with a level of exposure and importance – to be able to offer the optimal combination of food and wine on the menu. In order to choose the right combination, you need experience and a certain technique.
The most famous and most often used is the technique of Mercatini. The method of Mercatini regarding the combination of food and wine is based on the principles of similarity or contrast of tastes of food and wine.
There are four main taste, like wine and food: the sweet taste on the tongue, sour and salty on the sides and bitter in the bottom, plus feeling greasy and oily are two tactile sensations of different nature: both cover the language and inhibit our ability sensory in the mouth (in the case of lubricity, almost completely, and fat – only partially).
You should then take into account the natural flavour of the food, which can be increased in raw or cooked with aromatic herbs, spices and spices that you always perform the function of hiding the taste or enrichment, or hygienic protection because they destroy the bacterial flora, which can spoil the food product.
Finally, take into account the taste-olfactory persistence, i.e. how long, after chewing and swallowing, the taste of food remains in the mouth. There are dishes, the taste of which remains so long that compels us to rinse the mouth, to move on to other foods, and there are others whose flavor disappears almost immediately. In General, this aspect has a tendency to match a balanced way with the combination of food and wine.
It is important to unravel the components of the taste of food, to understand what to emphasize and what to compensate with wine. Sweet, bitter, salty, sour, spicy, savory – this is just some of the flavors that might have a dish.
Also with wine you need to unravel the components and main characteristics. It is important to decide as for food and wine, as only the dominant tastes, whether to use a gastronomic combination that accentuate or mitigate these prevailing aspects.
In search of the best combinations
In any case, whether you choose the wine based on the food, or the food is wine-based, the rules do not change, because the perfect combination provides that two elements must be one in the service of another, not one dominating over the other, and whether the choice in favor of a combination by contrast or by analogy.
According to the trends, the consistency of the wine must be proportional to the structure meals, and Vice versa, rich red wines claim to quite complicated dishes. A complex dish cooking type of cooking, the quantity or value of the ingredients should be combined with the same complex and strong wine, good exposure, that is, which will not be suppressed individuality meals. The combination of rich wine with light and delicate dishes kills as the wine and the dish.
The combination of contrast and similarity
We are talking about the combination of the juxtaposition, when some feeling from the wine balance the sensations of opposite sign from the food. In fact, a more pleasing combination is obtained when a wine expresses the characteristics opposite to the characteristics of the food. In this case, the wine should contrast or to some extent mute the dominant food, or to Supplement what it lacks
in order to create the perfect harmony.
In the case of a combination of similarity also search for harmony, however, this time in satisfaction.
It’s mainly a case of sweet dishes that use similar sweet wines.
The sky, indeed, after adjusting for sweets, increases the perception of all that is sour and distorts the taste is not sweet wines.