
			by Valeria

				wines & typical recipes

Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

Christmas baskets: an original gift! You discover our novelties

COMBINING FOOD-WINE
	To wisely combine food and wine means to create a harmony of perfumes and tastes so that to exalt the characteristics of both. To establish precise rules of combining is very difficult in how much both the food that the wine they are complex substances that can give gustatory feelings and olfattive very you diversify; in fact, while the taste of the foods depends both from the ingredients used and from the formalities of preparation of the dish a great cooking for instance confers a more bitter taste, the characteristic organolettiches of a wine depend on the used vine, from the different types of grounds and climatic conditions, over that from the different styles of production. As it regulates general in a good combining wine must not predominate on the dish and vice versa: the body of the wine must be suitable to the structure of the dish. A dish from the delicate taste asks for a wine "light", while a rich dish asks for a well structured wine

	APPETIZERS The appetizers don't ask for wines too structured in consideration both of the consistence of the dish that of the necessity to serve the wines in the meal according to an increasing criterion of body and alcoolicità. To such purpose, dry (also foamy) white wines must be preferred or eventually, if the dish is more structured, they are also all right the rosy wines or young red.
	PASTA IS RICE The pasta and the rice can be considered neutral foods, in the sense that the gustatory characteristics of such dishes, and consequently of the wine that must accompany her, they substantially depend on the used seasoning. If the seasoning is to base of fish, they are to prefer white wines, more full-bodied in relationship to the structure of the dish: the spaghetti with the clams or fruits of sea ask for a wine
	white less structured in comparison to a base seasoning of Sardinians. For base seasonings of meat, a red wine should be preferred, provided that not too much full-bodied. If pasta is accompanied by very perfumed elements, also wine must have appropriate aromatic characteristics: the pasta with the hypocrites, because of the presence of a particularly perfumed substance, it asks for a wine that exceeds for the characteristic his/her olfattives.
	MEAT The meat is lent to be cooked in many ways with consequent difference of the gustatory characteristics. As it regulates general, the red meats prefer the red wines while those white, kind if you serve cold, you/they can also be accompanied by white wines of good body.
	A wine's use in the preparation of the dish (stracotti and braised) imposes that the same is also used for the combining. With flat tasty and structured (as those to base of game and game) they are to prefer full-bodied and aged important red wines. If the dish contains juicy gravies you/he/she can be necessary that wine is tannico and justly alcoolico.
	FISH The fish generally asks for white wines, but there is exceptions (for example a fat fish in damp) that make to also prefer a light red wine. The type of cooking influences the choice of the wine: the boiled fishes ask for a less wine

	full-bodied of those cooked to the oven, while the fried fish, as all the frying, ask generally for a dry white wine with good acidity. Fish products from the delicate (lobsters and fruits of sea) taste him 'they get married' well with fresh and delicate dry white wines or with foamy. In front of base vinegar preparations it is preferable not to drink wine perhaps in how much the two elements don't tie together well.
	CHEESES The combining of the cheeses is very complex: the difference of the gustatory characteristics determines a great variety of possible combinations. In extreme synthesis, pasta cheeses soft and those not seasoned ask for wines a little full-bodied, white or red light; while the pasta cheeses it lasts and the seasoned ones has a preference for wines with great structure.

	. DESSERT Contrarily to the custom, it is not a good habit to accompany sweets with dry sparkling wines: the products of confectionery ask for agreeable wines or sweets. Obviously, also in this case the body of a wine must be conforming to the structure of the dish. The panettone is able well to get along with a sweet and light wine, while elaborate and rich sweets can exalt him with wines liquorosi. In case liqueurs are used in the food preparation it is suggested to use the same liqueur in combining.

English version click here

Italian version

link: produced natural: naturdieta.com