10 rules for combining food and wine

Easy principles with which to navigate and not make mistakes.

Here are 10 most important principle of combining food with wine as "The Bible of wine" Karen McNeil:

Excellent excellent, modestly modestly This may seem like the simplest idea, but the first important principle is simply to collect great food with great wine - and a modest meal with a modest wine. Hot turkey sandwich with no need for expensive merlot. On the other hand, baby "crown" of roasted ribs may be the perfect occasion for the opening of powerful, wasteful cabernet sauvignon, which keep some time.

Delicate with delicate, aggressive aggressive Second, combining delicate foods and wines with each other and aggressive food and wines with each other. There is an obvious logic that delicate wine like red Burgundy will have the taste of water, if you serve it with dramatically stronger dishes like curry. Dishes with spicy, hot, brave and strong taste are perfect for aggressive spicy heavy and dense wines. Therefore, different types of Shiraz are great with a lot of "hot and spicy" cuisine. Reflection or contrast? Decide whether you want to mirror a taste or look contrast with it. Chardonnay with lobster cream sauce would be an example of reflection. And lobster and Chardonnay are rich, opulent and Kremene. But delicious combinations happen if you take exactly the opposite direction and create contrast and confrontation. This lobster in cream sauce would also be irresistible champagne, which is subtle, fresh and sharp titillating because of its bubbles. Select flexible wine Think of the flexibility of wine. Chardonnay is super popular in many parts of the world, but it is one of the most rigid white wines when combined with food. Shardonetata often so warm shade of oak and high alcohol content that remains strong and blunted taste when accompanied by food. For maximum flexibility, prefer Sauvignon Blanc or dry Riesling; both have a cleansing acidity. Wines with high acidity make you want to bite the food, and after eat it, you will want a sip of wine. Perfect rotation. Most versatile red wines or have good acidity, such as Chianti, red Burgundy and Pinot Noir from California and Oregon, or very fruity notes and some tannin. For this last reason zinfandelat, many simple Italian red wines and produce from the southern Rhône as "Chateauneuf du Pape" go naturally with a wide range of dishes, from simple filling foods like grilled chicken to more complex creations like pasta bolognese. Fruit wines, fruit dishes Not particularly surprising dishes with fruit in them or with fruit ingredient - pork with sauteed apples, roasted chicken with apricot glaze, duck with figs and so on - are often combined beautifully with many fruit wines that have a strong fruity flavor. Gewurztraminer, Muscat, Viognier and Riesling fits right into that camp. Sol against acidity The salinity of the food was excellent contrast of the acidity of the wine. Think of smoked salmon and champagne or parmesan cheese and Chianti. Asian cuisine incorporates soy sauce, often combine well with high-acid wines such as Riesling. Salty against sweet Salinity is also a striking contrast nutty sweetness. Try the same Asian dishes, seasoned with soy sauce, American Riesling - it is slightly sweet, so I'll watch and wine and food merge into one in a whole new way. This is the principle of the great old European tradition of presenting Stilton cheese (something salty) with port (something sweet).

Visokomazninna food and strong and heavy wines Foods high in fat, something with a lot of animal fat, butter or cream usually requires equally rich, highly structured and concentrated wine. Right here well-balanced red wine with tannin quality as cabernet sauvignon or merlot makes miracles. The huge structure of wine resist strahotnostta meat. At the same time, the richness of the meat and fat softens the impact of the tannins in the wine. Strong California cabernet sauvignon with grilled steak is virtually unbeatable combination. The same principle works when the board is served with roast lamb. Combining a wealth of treasures is the principle behind probably the most decadent blend of French wine and food in history: Soter and foie gras. Think of umami ... Think of umami, the fifth taste, which is responsible for the feeling of palatability of foods. The chefs are increasingly using foods rich in umami, such as Parmesan cheese, wild mushrooms and most red meat to build dishes and potentially turn them into a sensational combination of wine. When the wine and food combine well, the addition of umami component in food often increases the overall experience. For example, we know that stack and Cabernet Sauvignon are a successful combination. Adding to stack topping of grilled mushrooms gives the overall combination even stronger impact.

Beware of sweet jam

When you're dealing with desserts, think carefully about sweetness. The desserts, which are sweeter than the accompanying wine, give it boring and impersonal taste. In practice, the sweetness of dessert destroys the character of the wine. Wedding cakes as ruining almost everything in the cup, although fortunately nobody pays attention to it. The best combinations of dessert and dessert wine are usually based on a combination of not-too-sweet dessert like fruit or nut tart, with a sweet wine. So here are a few simple principles that are only a guide, not canon. True exciting things are experimenting - and that you can do only you.