There are few things that can be compared to enjoying a glass of wine in the bathroom and something delicious to boot. And if everything is clear with the first two points, then snacks to wine immediately raise many questions. Indeed, it is very easy to spoil the pleasure of such an exquisite drink with food, and bad combinations will bring the elite variety down from heaven to earth. MustHub will help you find such good couples that friends will want to come to visit only you.
How to combine wine with food-basic rules
- Refined with refined, modest with modest
The simplest and most important rule is that if you want to enjoy an elite wine, do not eat it with a sausage sandwich, and vice versa — if you really want a sandwich, that expensive bottle that you saved for a special occasion can wait.
- Tender with tender, fat with fat
A delicate wine, such as red burgundy, will eventually taste like water if served with a very bold dish, such as curry. Dishes with a bright, spicy and spicy taste are ideal for bold, spicy and aromatic wines.
- Greasy food and strong wines
Food that is high in fat, butter, or cream usually requires an equally rich and concentrated wine.
- Salt vs acidity
The salinity in food is in sharp contrast to the acidity in wine. Think of smoked salmon and champagne, or parmesan and Chianti.
- Beware of the sweet to the sweet
With desserts, pay attention to the sweetness. Foods that are sweeter than wine make the taste of the drink dull.
Snacks for dry white wine
- Cheese and nuts: feta, goat cheese, mozzarella, parmesan, pine nuts
- Meat and poultry: chicken, turkey, pork
- Seafood: fat white fish, oysters, scallops, lobsters, shrimps, sushi.
- Fruits and vegetables: citrus fruits, green apple, asparagus.
- Herbs and spices: garlic, tarragon, coriander
- Sauces: citrus and light cream sauces
- Desserts: sorbet, lime pie, meringue, mango
Snacks for semi-sweet white wine
- Cheese and nuts: gouda, blue cheese, gorgonzola, candied walnuts or pecans
- Meat and poultry: sausages, duck, pork, ham, foie gras
- Seafood: sea bass, trout, shrimp
- Fruits and vegetables: apricots, pears, green vegetables
- Herbs and spices: rosemary, ginger, Thai or Indian spices.
- Sauces: spicy, chutney
- Desserts: apple pie, caramel sauce
Snacks with red dry wine
- Cheese and nuts: goat cheese, brie, mozzarella, walnuts
- Meat and poultry: lamb, sausage, filet mignon, chicken
- Seafood: tuna ahi, salmon
- Fruits and vegetables: mushrooms, dried fruits, figs, strawberries.
- Herbs and spices: truffle, nutmeg, cinnamon, cloves
- Sauces: mushroom, light-medium red sauces
- Desserts: creme brulee, white chocolate
Snacks for red semi-sweet wine
- Cheese and nuts: cheddar, gorgonzola, walnuts
- Meat and poultry: beef, lamb, venison
- Seafood: tuna fish
- Fruits and vegetables: cherries, tomatoes, broccoli, legumes
- Herbs and spices: rosemary, juniper, lavender
- Sauces: brown sauce, tomato sauce
- Desserts: bittersweet chocolate
- Cheese: almost all — soft, semi-soft, hard and mildewed
- Nuts: almonds and almost any roasted nuts
- Meat and poultry: chicken
- Seafood: halibut, shrimp, crab, lobster, oysters, mussels, scallops.
- Fruits and vegetables: potatoes, pumpkin, apple, zucchini, mango.
- Herbs and spices: tarragon, sesame, basil
- Sauces: cream sauces, pesto
- Desserts: banana bread, vanilla pudding.
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