The pairings between wine and food are numerous and varied. The agreements must be established between the smells and flavors of the wine and the dish tasted. Today more then ever the importance of food is higher on the world stage. Any excuse is good to talk about food and wine, if you consider all types of cuisines and fashions that are born every day: nouvelle cuisine, traditional cuisine, cuisine reinvented, fusion cuisine, cooking finger food, ethnic cuisine and ... so forth.
Because of the importance given today to the cuisine is inevitable to be able to bring the right wine to the food served on the table. Beyond the taste, which is always strictly personal, there are some basic considerations to evaluate when choosing a wine to pair with food. See Table of combinations.
How to pair wine with food
1) Identify the components of the flavor of a food
It is important to decipher the flavor components of a food to see what value and what to compensate with wine. Sweet, bitter, salty, sour, spicy, spicy, are just some of the flavors that result from a plate.
2) Identify the components of the flavor and structure of a wine
Even with the wine must decipher the components and main characteristics. It is important, both for food and for wine, that once established the dominant flavors you choose whether to use a food matching that enhances or attenuates these aspects predominate.
It is suggested to always look for a balance in the matching.
A delicate dish requires a light wine, while the strong flavors you respond in kind with an important wine.
Importance of the right wine
After each mouthful of the same food, the taste buds send signals to the brain less and less strong, then you can appreciate that food less and less. Precisely for this reason it is important to match the right wine, you say "perfectly clean" the mouth combine harmoniously with the food so that every bite is as good as the first.
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