- There is an opinion that the Rule "White Wine to Fish, Red - to Means" is outdated and now you can do everything. Is it so?
- Today it is really difficult to talk about any specific framework. The direction of FUDPEYING is actively developing, and this allows you to go beyond the usual gastronomic combinations. We are constantly in finding new creative ideas. Nevertheless, there are duets that have long become a good classic.
They are dominated by the principle of one color palette. White wine is combined with white fish, for example, dorado, sibas or cod. The poultry meat will also be combined with white wines, but more complex and fragrant.
Red wines are suitable for red fish, such as tuna and salmon, or lamb meat, beef, pork with spices.
There is also nothing more important than the details. Therefore, it is necessary to pay attention to the selection of sauces. The welded red sauces will well complement the active red wines, and white - fatty sauces based on cream.
- Often it is possible to hear that wine and food should be from one region - that is, Burgundy wine is well combined with dishes of this region of France, and with others will compete. What about this approval?
- It is quite difficult to deny this theory, but it is impossible to fully agree with it. As an example, you can bring a bright combination of spicy Asian cuisine with Austrian, German wines, as well as the Argentine variety of Torronts. These wines have very active floral aromatics, and light sweetness prevails in their taste, which perfectly framed Asian cuisine.
- What food wine to serve is categorically impossible?
- There is no ultimativity in gastronomy. Even Street Food or traditional Russian cuisine will be able to play in a new way with a properly selected type of wine. Another thing is when only Russian dishes are meant on the festive table. In this case, vodka or tinctures will be more acceptable. My advice: no need to be afraid to play with combinations and experiment. The main thing is to remember the feeling of measure and aesthetics.
Red and white wines differ in the form of glasses, and on the Buldes that are combined with
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- And what food comes to any guilt - at least to white, at least to the red, at least to the dessert?
- It is difficult to allocate specific dishes, nevertheless a bird dish, especially ducks, quite universal. The main thing is not to abuse spices and saturated sauces.
- In general, how do you need to choose the fault to food? What are the basic rules?
- As the main one can allocate the principle of saturation. The same active dishes should be served to rich wines, and vice versa, easy-to-light dishes. If you still doubt the choice of dishes to guilt, the assistant can always be the site Pinterest for you, where you can easily find many illustrations dedicated to FUDPEYING.
- How to choose the right cheese to one or another guilt?
- The principle of intensity here also dominates. Soft curd cheeses are perfectly suitable for light white wines, soft cheeses with white mold are suitable for more intense white wines, for example, Camembert and Brie, as well as cheeses with blue mold.
Light red wines are perfectly combined with semi-solid and solid cheeses. It is important that the cheese is not sharp to taste. A good choice will be the cheeses of Grier, Tal Falja, Turgau. Full-time red wines are better to combine with solid cheeses, for example, with parmesan, grain Padano, Pekorino.
- Does the fault be required to be some kind of food? If a saturated taste wine, why should it be necessary to emphasize and shade?
- absolutely not necessarily combining food and wine. It is rather a matter of taste. Wine is a rather independent product.
Palette dishes suitable for champagne, great
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- Does glasses be needed separately to the red wine, separately to the white? Or is it a marketing stroke?
- Separation of glasses on red and white - not a marketing move at all, but the separation of their grape variety is already really marketing.
Two kinds of glasses have all the same desirable. This is due to their form. Properly chosen glass allows you to need to distribute the drink by language receptors to feel the entire completeness of the taste, the intensity of the red and freshness of white wines.
- Is it true that you need to drink extremely dry wines?
- The percentage of sugar content is not an indicator of wine quality. Indeed, sugar is often added to semi-sweet wines, but in this case it is worth remembering about high-class samples - such as semi-sweet rice, Gevurztraminer, the Italian wine Kurni, for which the late collection of blurred grapes is characterized.
- What is the champagne? Why is it often served for breakfast?
- Palette dishes suitable for champagne, great. Due to the gases contained in the drink, champagne is perfectly combined with fatty foods, so the New Year's duet with the famous Olivier can be considered very successful. But the combination of the film "Beauty" in the form of champagne and strawberries can not be called winning. Fruit acidity scores the taste of wine.
Tradition to serve sparkling for breakfast came to us from the Middle Ages. The lack of cleaning systems and limited access to clean water were the main reason why aristocracy began his day with wine.
There is another explanation for this phenomenon. Many breakfasts include eggs that are very difficult to combine with wine. Yolk envelops receptors and packed, which gives metal taste wines. Champagne bubbles are removed from receptors this fall and make a gastronomic combination with a pleasant. Therefore, many sommelier enjoy such a reception.
It is believed that the digestive contributes to digestion
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- Is it possible to interfere with the wine during one meal?
- You can, but the question is in quantity. For example, if you plan a quiet evening in a circle of friends and order a salad, and some time a beef steak, then it is worth completing dishes with different wines: White and red. Another thing, if you have a large-scale party. In this case, it is not worth going beyond the scope of one type of wine. This will avoid a heavy morning.
- Why in Europe at the end of lunch or dinner served strong drinks (for example, brandy)?
- Digestive - the general name of the drinks, which are served after eating. It can be called a long-standing tradition in Europe. It is believed that the digestive contributes to digestion of food. Strong drinks are also used because the taste of wines will not be so brightly perceived by our receptors after abundant meal.
- Some say that only European wines need to drink. What regions of the new light would you advise?
- This is the same misconception as the statement that the deep bottom of the bottle of champagne guarantees its impeccable quality. Today you can meet many good examples of wines from new light. I would like to note that these wines are usually cheaper than their analogues from old light (wine with a good value ratio and quality can be purchased for 700-1000 ₽) and ideal for those who are just starting their tasting path.
It is explained by the fact that Novosvetsky wines usually have a brighter and clear taste and aroma, which especially like "Novikam-Winnoers".
To personally make sure that I would advise you to try Schiraz South Australia, Sauvignon Blanc and Pinot Noir from New Zealand, Malbek and Torronts from Argentina, Zinfandel, Chardonne and Sira from America, Carmery and Cabernet Sauvignon from Chile, Pinouth and Shenen Blanc from South Africa as well as other varieties from these regions.