{"id":3821,"date":"2020-01-09T23:34:47","date_gmt":"2020-01-09T20:34:47","guid":{"rendered":"http:\/\/vine-nn.ru\/wine-in-the-summer\/"},"modified":"2020-01-09T23:34:47","modified_gmt":"2020-01-09T20:34:47","slug":"wine-in-the-summer","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/en\/wine-in-the-summer\/","title":{"rendered":"Wine in the summer"},"content":{"rendered":"

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Dry white and rose wines generally lighter and are usually good refreshing acidity, in the absence of astringent tannins. In addition, in the summer often want a light meal. The dishes of red meat (beef, lamb), enticing us, in the cold of winter seem less appetizing in the summer heat when on the table and asks vegetables, fish and seafood.\n<\/p>\n

\n Of course, besides he is supposed to serve is not powerful and tannic red wines, and white and pink, both quiet and sparkling, or very light red.\n <\/p>\n

\n Matters and serving temperature: white and ros\u00e9 wines are usually cooled more than the red, which gives the first additional charm on a hot summer day or sultry evening.\n<\/p>\n

\nHere we have formulated the basic requirements for a “summer” wine: more or less easy, with a pleasant refreshing acidity and to add, fruity-floral and\/or mineral aromas. Under these definitions are subject to many natural dry white and ros\u00e9 wines, some light red, and fine, not too “fat” naturally semi-sweet and sweet, with good balancing acidity white wines. All of them can be divided into three groups: aperitifs, “table” wine (accompanying a meal) or a digestif, the role of which in the summer are great elite semi-sweet and sweet German Rieslings.\n<\/p>\n

\nAs an aperitif it is better to choose the simple and easy white or pink wine (petit chablis, bordeaux blanc sec, entre-deux-mers, bourgogne aligote, Alsace edelzwicker and sylvaner, bordeaux rose, cote du rhone rose; then these wines can offer and some of the dishes), or nemerenoe without a year \u2013 Brut champagne.\n<\/p>\n

\nFurther, all depends on the cuisine. There are products and seasonings, which can not be combined with any wine. Sorrel and spinach, for example, give the wine an unpleasant metallic taste. Liquid egg yolk tightly encapsulates our buds, why they become less susceptible. Dulls taste and nuts especially roasted peanuts. Threat olives. Raw tomatoes have a high acidity.\n<\/p>\n

\n Vinegar \u2013 the worst enemy of wine. Very hot sauces are appropriate only with vodka. The rest \u2013 you can experiment, as in the gastronomic recommendations from French and British experts found many inconsistencies and even contradictions. However, some combination of wine and food has already become a classic. Try to choose the most “summer”.\n<\/p>\n

\nVegetables. Artichokes and asparagus are slightly bitter taste, and, according to some sommeliers, they are well suited very few wines \u2013 especially the Muscat d’alsace and the Vin jaune (“yellow wine” from the Jura region).\n<\/p>\n

\nOther experts suggest the combination of artichokes with pink wine. Under eggplant recommend light red (Loire and Alsatian Pinot Noir, cote du rhone rouge, Bordeaux rouge), and under the raw vegetables \u2013 white bourgogne aligote, Petit Chablis (petit chablis) and a Loire Sauvignon. So appropriate in the summer gazpacho is best to apply rose wine \u2013 for example, Rhone Tavel.\n<\/p>\n

\nCancers can be accompanied by white wines such as Sancerre, Bourgogne aligot\u00e9, a dry riesling.\n<\/p>\n

\nSeafood like wine with pronounced mineral, not fruity floral notes: Muscadet, Chablis, dry Alsatian Riesling, Champagne brut blanc de blancs (only from the white Chardonnay). By the way, the last \u2013 but definitely upscale and desirable millesime \u2013 recommend and black caviar. It is relatively simple to taste the squid, mussels and shrimp served with lighter wines (muscadet, petit chablis, macon-villages, bourgogne aligote), to the delicious lobster, especially the sauce, elite dry Rieslings, corton charlemagne, white hermitage and pessac-leognan, savennieres, Chablis premier and grand cru, meursault, the best champagne Brut blanc de blancs (for example, Comtes de Champagne from Taittinger). <\/p>\n

\nSushi is good with Chablis, Meursault, Muscadet, Saint veran, white Bordeaux Graves.\n<\/p>\n

\nFrogs ‘ legs, suggest to drink Petit Chablis or a simple Sauvignon.\n<\/p>\n

\nUnder the fish is usually dry white wine, sometimes pink. And here, too, operates a universal rule: a simple dish \u2013 simple wine, complex and delicious \u2013 delicious. The sauce requires a rich elite white wine, preferably aged in oak barrels (the best wines of Burgundy, Bordeaux, Loire Valley, Rhone Valley). Fish cooked in a sauce of red wine, needs to be the same fault as “support”. To a very fatty fish are well suited elite wine with pronounced acidity and high alcohol content: white hermitage, chablis premier and grand cru vin jaune.\n<\/p>\n

\nSmoked fish and fish pate also need a rich and vibrant wine: Chablis premier cru, the best Pouilly-fume, Sancerre and riesling, Champagne blanc de blancs.\n<\/p>\n

\nWith white meat (pork, veal, chicken), depending on its preparation, blends both white and red wine. So, grilled veal chops are better accompanied with red wine, and thymus of a calf (ris de veau) with a luxury white: Montrachet, Corton-charlemagne, Meursault, vin jaune.\n<\/p>\n

\nDifficult situation regarding desserts. Probably the best option \u2013 after dinner on a warm summer evening to uncork a bottle of fine and well chilled German Riesling of auslese, beerenauslese, trockenbeerenauslese or so and breathable winter freshness “ice wine” \u2013 and to stop. To accompany this wine traditional Russian desserts are dangerous: they are too sweet.<\/p>\n

If you still want a dessert, put it on and then either select a not very sweet cake or strudel. Under French Apple pie or lemon cake, you can offer yourself and guests to enjoy Sauternes, Barsac, Cerons, Sainte-croix-du-mont, Monbazillac. <\/p>\n

\nThe combination of so many natural fresh summer fruit with wine is very problematic. Apples, citrus and other fruits with high acidity are completely excluded. Some experts suggest the following pairs: strawberries and champagne, peaches and vin jaune, apricots and Sauternes. Maybe you’ll like it, maybe not. Try it!\n<\/p>\n