Many people fear that they will make a mistake when it comes to Italian food and wine pairing. The good news is that if you follow a few tips and secrets, you will get it right each time. It is actually not as difficult as many make it out to be.
The best secret is that putting together vino and meals that complement each other is simply a matter of knowing what types of dishes you are serving. Take a few moments to contemplate whether you are providing meals that are light, hearty or sweet and dessert like. Knowing the answer to this is the most important thing.
Light reds, such as Merlot will complement certain fishes, poultry and meat. This is best with seafood that is oily. Meats and poultry that are not too heavy are best with this type.
A rich red will go with dishes that have a heavy sauce. You can use this with casseroles as well. Serve this with pasta and hearty meat sauce, and lasagna for example. Red goes with many dishes from this cuisine. It is served more often than white.
Light white will go with light dishes. Soups that are not spicy, delicate fish and salads will all go well with this choice. An example of a light white would be Pinot Grigio. At the other end of the scale you have a Chardonnay which would go with stronger flavors. Soups that are spicy, substantial salads, fish and poultry that have strong flavors.
One more category is dessert, for that one would look for a dessert type such as, Riesling. It pairs well with sweet flavors. As you can see, italian food and wine pairing involves thinking about the type of meal that you are serving and match the drink accordingly.Hearty flavors with hearty vino and light with light. This gets easier the more that you do it. Soon you will be a pro.
The best secret is that putting together vino and meals that complement each other is simply a matter of knowing what types of dishes you are serving. Take a few moments to contemplate whether you are providing meals that are light, hearty or sweet and dessert like. Knowing the answer to this is the most important thing.
Light reds, such as Merlot will complement certain fishes, poultry and meat. This is best with seafood that is oily. Meats and poultry that are not too heavy are best with this type.
A rich red will go with dishes that have a heavy sauce. You can use this with casseroles as well. Serve this with pasta and hearty meat sauce, and lasagna for example. Red goes with many dishes from this cuisine. It is served more often than white.
Light white will go with light dishes. Soups that are not spicy, delicate fish and salads will all go well with this choice. An example of a light white would be Pinot Grigio. At the other end of the scale you have a Chardonnay which would go with stronger flavors. Soups that are spicy, substantial salads, fish and poultry that have strong flavors.
One more category is dessert, for that one would look for a dessert type such as, Riesling. It pairs well with sweet flavors. As you can see, italian food and wine pairing involves thinking about the type of meal that you are serving and match the drink accordingly.Hearty flavors with hearty vino and light with light. This gets easier the more that you do it. Soon you will be a pro.
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