• What can be cooked from squid: quick and tasty

    The ancient Greeks knew how to match wines to dishes, emphasizing their taste favorably. With the right combination, the wine seemed tastier and nobler, and even spicy food did not interrupt its aroma. Nowadays, the art of choosing wines is a rarity in everyday life, since we have grown out of the habit of leisurely family dinners with ceremonial serving, and for the festive table we buy wines in accordance with personal preferences, without taking into account the peculiarities of the menu. You will be surprised how much the sensation of dinner will change if you drink the dishes with the right wine, as gourmets have done at all times.


    Gastronomic combination

    Basic principles of combining wines and dishes. And yet only harmony can give true pleasure. Therefore, anyone who has decided to have lunch or dinner with wine, it is useful to remember the basic principles of compatibility.

    There is a well-known rule according to which white wines are served with fish, and red wines with meat. Its validity is suggested common sense: A tannic red wine would give fish a metallic flavor, while rich game and red meat dishes can overwhelm most white wines. In a generalized formulation, this rule could sound like this: wines and dishes should match each other in color, or at least form beautiful color combinations. However, it should be borne in mind that there are no rules without exceptions. For example, you can serve both red and white wines with white chicken meat, and the light red "Beaujolais" goes well with many fish dishes. In general, the color of the dish can only give a hint when choosing a wine, narrow the direction of the search, but the final decision should be dictated by other factors.

    The wines of this or that region, as a rule, go well with the local cuisine. Conversely, local cuisine especially emphasizes the virtues of the region's wines. The reasons for this phenomenon are quite understandable: on the one hand, both the grapes from which wine is made and the products from which food is prepared are the fruits of one land, on the other, culinary traditions have been developing for centuries, and this is quite a sufficient time to determine the best combinations wines and dishes. It is not for nothing that restaurants in Provence, as a rule, serve only Provencal wines, in Bordeaux - Bordeaux, in Burgundy - Burgundy, etc. This does not mean, however, that Loire Valley wines are unsuitable for Alsatian dishes, or that French wines cannot accompany dishes, for example, Russian or Chinese cuisines. It is obvious, however, that in most Russian restaurants, the regional principle of wine selection is unacceptable, since there is a small selection of regional French cuisine.

    If any wine is used in the preparation of the dish, it should also be served at the table. However, in the case when it is supposed to serve expensive wines that are not usually used in cooking, they should be replaced with cheaper products of the same appellation or region when preparing the dish. As a last resort, wines from the same grape variety are suitable. Alas, this principle in Russia, as a rule, does not "work": they often save on sauces, using cheap and sometimes falsified Moldovan and Georgian wines for them.

    Wine with a complex aroma is best served with a dish with a relatively simple taste and vice versa. For example, wines from Cabernet Sauvignon, especially aged, are good with steak or lamb on the ribs, and from Chardonnay - with fish. If they are served with dishes with savory, rich sauces, then the aromas of the wine may not be fully revealed, since in such a combination there will be more competition than harmony.

    Heavy, heavy meals with a thick sauce require a rich wine with a high alcohol content, while lighter meals should be served with light wines. If you neglect this principle, a good combination will not work: a light dish (or wine) will literally be "crushed" by its stronger rival, their taste and aroma will not be able to manifest properly. One of the consequences of this approach is the fact that often French sommeliers willingly include Bordeaux and Burgundy wines of mediocre years in the card: the best vintages turn out to be too strong and clearly dominate the most refined dishes.

    Another point that should be taken into account when choosing wines and dishes is their price. While this consideration should not be at the forefront, it should not be neglected either. Simple, uncomplicated dishes are usually accompanied by wines that do not stand out in any way, while the sophistication of expensive dishes is solemnly emphasized by expensive "cru". However, one should not oversimplify what has been said in the sense that the more expensive the dish, the more expensive the wine recommended for it should be. It is better to offer good, but not great wines to unique dishes; otherwise, in the rivalry between the two giants, both will lose. Likewise, exceptional wines are best tasted without any food whatsoever.

    Some taboos

    Finally, it should be borne in mind that among the great variety of dishes (and their components) there are those that are very poorly combined or even incompatible with wine, so that in many cases it makes sense to choose other drinks to accompany them. This is primarily fatty salted fish, including smoked, which gives the wine a metallic taste. Citrus fruits, primarily lemons and grapefruits, dull the sensitivity of the tongue and make it impossible to distinguish shades of taste. Vinegar and mayonnaise, in which it dominates, has a similar effect. Chocolates and chocolates, as well as coffee, irritate the taste buds so much that any wines combined with them seem empty and watery. That is why the habit of eating champagne with chocolate, widespread in our country, cannot but seem blasphemous. Enemies of wine can also include foods high in certain spices, such as vanilla and cinnamon. And, of course, you shouldn't combine wine and traditional Russian pickles.

    And yet the selection of the most successful combinations wines and food is not a science, but rather an art. There can be no mathematically accurate conclusions and unambiguous correspondences. Personal preferences decide a lot. It is not for nothing that many French gastronomes are increasingly inclined towards new, unconventional combinations. However, anyone who decides to follow their example, it is useful to remember: before moving on to free improvisation, it would be nice to master the classics.

    The most common enemies of wine include:

    • tobacco smoke,
    • spicy culinary smells that prevent you from enjoying the aroma of good wine,
    • vinegar,
    • citrus acid
    • fatty fish, which give the wine a disgusting metallic taste,
    • vanilla, mocha and cinnamon are heavy companions for wine, although shades of their smells are present in the aromas of various wines, the same can be said for pure chocolate and chocolate products (excluding only fortified wines from Muscat and Traminer grapes),
    • curry dishes and mint usually have nothing to do with wine.
    • Never - red wine - for canned fish and chocolate.
    • Never - semi-sweet wine - with a hot vinegar-based sauce.
    • Never - don't put ketchup next to French wine.

    Selection of wines to dishes

    Snacks

    Their diversity predetermines the plurality and dissimilarity of the styles of the wines served.

    Anchovies. To soften the pungency of this dish, which does not go well with wine, it is washed down with red, rosé or white wine from the south of France - Provence or Languedoc.

    Caviar. Traditionally, it is served with the best champagne, a delicate white Burgundy, for example, Corton Charlemagne or Chevalier-Montrachet, as well as Côte de Provence Blanc de Blanc ( Cotes de Provence Blanc de Blanc).

    Sausages. Preference should be given to light wines - red Beaujolais, red and pink Coteaux d'Aix-en-Provence or Tavel. Salami is usually accompanied by rosé wine from Corsica or Irouleguy.

    Salmon. Its delicate delicate taste is emphasized by champagne, Meursault or Cotes de Provence Blanc de Blanc.

    Meat pâté. You should choose wines that, in their structure and strength, would correspond to the variety of meat textures (poultry, game, beef, offal, etc.). Red and white dry and dessert wines with pleasant acidity - Bourgogne, Chinon, Sauternes, Coteaux du Layon, Riesling - will go well with poultry pate, stronger ones - Saint-Joseph, Cahors, Bergerac - with game pâté.

    Ham. The more tender boiled-smoked ham is served with light, weak red wines, for example, Bourgogne, Macon, Beaujolais and other wines from Gamay, although you can also try white Macon ( Macon); to dry smoked, with a strong smoke smell - strong and aromatic whites, such as Riesling Vendanges tardives, to salty - Irouleguy.

    Fish in oil. The dish is dominated by the sharp taste of butter. It combines fresh white wines such as young Cotes-du-Rhone, light Burgundy from Chardonnay, Muscadet de Sevres-et-Maine , Touraine from Sauvignon, Gros-Plant, Sancerre and Bourgogne aligote.

    Fish pate. The tenderness and variety of textures facilitate the selection of classic noble, not too woody wines. Recommended are "Chablis", white "Graves" of traditional vinification, dry "Riesling".

    Greens salads. They are served with red and white wines with a pronounced acidity, for example, Entre-Deux-Mers, Vouvray, not the best year, Touraine from Sauvignon, Menetu- Salon "(Menetou-Salon) and" Gros-Plan "(Gros-Plant). You can also try Tavel, and with avocado salads - Sancerre and pink Cotes-de-Provence.

    Souffle. Not too heavy wines with a delicate aroma are suitable for these delicate dishes: for a fish soufflé - Burgundy or white dry Bordeaux, spinach - Jura and Macone wines, cheese - Alsatian Tokay-Pinot gris, champagne, red wines of Burgundy and Bordeaux are not the best vintages.

    Cheese. Cheese is characterized by a huge variety of milk nature, fat content, maturity, salinity, etc. Wines that are too woody should be avoided: cheeses do not like vanilla flavors. Excessive fat content of the cheese can be compensated for with toasted bread. Some cheeses are so strong that they "break" most red wines, while others, on the contrary, over-emphasize the acidity of the wine with their neutrality. As a rule, cheeses and wines produced in the same region are perfectly combined with each other. Brie and coulommier can be served with Cotes-de-Beaune, Beaujolais-Villages, Saint-Emilion and Pomerol, to gorgonzola and other light moldy cheeses - Sauternes, Monbazillac (Monbazillac), Chateauneuf-du-Pape and Gigondas ( Gigondas), to the young gruyere (gruyere) - light red "Beaujolais", to the aged - Alsatian "Tokay-Pinot gris", to the camembert - red "Côte du- Rhone "(Cotes-du-Rhone) and" Corbieres "(Corbieres), to cantal and saint-nectaire -" Beaujolais "and white wines of the Loire Valley, to goat cheese- Bourgogne aligote, white Sancerre and Corbieres, pink Cotes-de-Provence and light red wine such as Beaujolais "(Beaujolais), to the comte - white wines of Macone, Jura and Savoy, as well as yellow wines, to marolles and rollot -" Cote-Rotie ", to Munster (munster) - "Gewurztraminer" (Gewurztraminer), to sheep cheese - "Chateauneuf-du-Pape", "Cahors", "Madiran" (Madiran), "Ven-de-Corse "(Vin de Corse), to pont-l'eveque -" Pomerol "," Volnay "or good white Burgundy, to port-salut - red" Burgundy "( Bourgogne, Bergerac and white Jasnieres, to reblochon - white fruity wines such as Sancerre, Crepy, Roussette de Savoie "(Roussette de Savoie)," Gewurztraminer "and" Beaujolais ", to Roquefort and other strong mold cheeses -" Chateauneuf-du-Pape "(Chateauneuf-du- Pape, Madiran and Sauternes, to cheddar, Dutch cheese and cheshire - fruity red wines of Medoc and Côte de Beaune, to epoisses - good red burgundy.

    Snails. They surprisingly combine the density of texture, the tenderness of oil and the aroma of herbs. You should opt for a light white wine with a pleasant, but not too strong aroma. This can be, for example, Sancerre, Chablis or Bourgogne aligote.

    Foie gras. It is customary to accompany this rich, heavy and at the same time delicate, enveloping dish with dessert, but not too sweet wines, such as Sauternes, Monbazillac, Gewurztraminer From selected noble berries "(Gewurztraminer selection grains nobles), Riesling Selection des grains nobles or Jura straw wines. You can also try strong Burgundy, such as Montrachet and Chablis grand cru.

    Meat dishes

    Fried meat in fat. This is a greasy and often very salty dish, and the texture of the meat itself and the skin is completely different. Pairing with wine is made difficult by the fact that fat requires a high alcohol content and mature tannins from it. Therefore, one should seek not so much a perfect combination as a successful accompaniment. Well - albeit without sophistication - Cahors, Madiran, or the red Cotes-du-Rhone will do.

    Steak. Red wines are served with this dish. To the steak in pepper - "Cotes-du-Rhone", to the grilled steak - soft "Margaux", "Moulin-a-Van" (Moulin-a-Vent), Chenas ( "Chenas") and "Beaujolais-Villages". Tatar steak requires stronger tannin wines such as Crozes-Hermitage or Cahors.

    Grilled meat. The dominant characteristic of this dish is juiciness. It should be served with tannin, but not too strong wines with a fruity aroma - Bordeaux, Bourgogne, Chinon, Bourgueil, Gigondas, Lirac, Cotes-du-Ventoux, Cahors and Bandol. You can also try fruity white and dry rosé wines such as Cotes du Luberon. If the meat is pre-marinated, it is better to offer wines that have been added to the marinade.

    Smoked meat. The texture of the meat is very dense, slightly softened by fat, the dominant element is salt. This texture does not go well with most red wines, and the salt makes the selection even more difficult. Aromatic white wines from Alsace can be offered, such as dry Riesling, semi-dry Gewurztraminer and even semi-sweet Riesling Vendanges tardives.

    Stew. A heavy and usually spicy dish requiring rich wines such as Pomerol, Saint-Emilion, Chateauneuf-du-Pape and Côte -du-Rhone "(Cotes-du-Rhone). If wine is added to the stew during cooking, it (or wine from the same region) is used when serving. You can also try the lighter reds Beaujolais and Macon. For brewed (lamb stew with turnips and carrots), choose a wine with medium tannins and not too long aging, such as Volnay, Mercurey or red Lirac.

    Meat pie. Depending on the fat content and the meat used, Graves, dry Alsatian wines, red Beaujolais and Cabernet Sauvignon-based young wines such as Bordeaux can be served.

    Beef. Depending on the method of preparation, various wines can be served: to beef Stroganoff - Chateauneuf-du-Pape, Gigondas, Vacqueyras, to Chateaubriand - Fronsac ), Graves, Cote Chalonnaise, Cornas, to beef fillet - Cotes-de-Beaune Villages, Saint-Emilion "(Saint-Emilion)," Cotes-de-Bourg ", for baked beef -" Saint-Estephe "," Saint-Julien "," Pauillac "(Pauillac), to roast beef -" Saint-Emilion "(Saint-Emilion)," Pomerol "(Pomerol)," Cotes-de-Beaune "," Côtes-du-Rhône-Village "(Cotes-du-Rhone Villages)," Chateauneuf-du-Pape ", red" Mercurey ", to the beef stew -" Coteaux-du-Languedoc " ), “Premieres-Cotes-de-Bordeaux”, “cru” Beaujolais, with beef in Burgundy - “Pommard”, “Givry” or “Châteauneuf-du -Pap "(Chateauneuf-du-Pape), to beef stew in the mountains a bowl of vegetables - Cotes-de-Bourg, Fitou, Corbieres, Costieres-de-Nomes, Minervois "(Minervois)," Coteaux du Tricastin "and red wines of Provence.

    Pork. Combined with this fatty white meat, the tannin wines seem a little too dry. Better to choose wines that are fairly young, strong but not too tart, such as Cotes-de-Beaune, Saint-Joseph or the finest crus of Beaujolais. Grilled pork will suit both reds - Cotes-du-Rhone, Macon, Anjou - and whites - Riesling, Gewurztraminer "(Gewurztraminer) - wine. A good accompaniment to pork pate is dry Vouvray.

    Mutton. Red meat with a strong flavor and texture. Roast lamb is served with Pauillac, Saint-Estephe, red Graves, couscous - Cotes-de-Blaye, Fronsac "(Fronsac)," Cahors "(Cahors)," Madiran "(Madiran)," Gigondas "(Gigondas), to the leg of lamb and herbs and garlic - the same wines, but younger, as well as" Châteauneuf du Pape "(Chateauneuf-du-Pape) and cru Beaujolais.

    Veal. Lean, tender white meat. Dry Vouvray, Riesling, white Burgundy are served with veal blanket, Chardonnay wines with veal with sour cream sauce, Norman escalope - red Cotes du Rhône (Cotes-du -Rhone), Macon, Bergerac, Buzet, grilled veal - Cotes-de-Beaune, Graves and Tokay-Pinot gris.

    Rabbit. This rather fatty white meat requires moderately tart wines to accentuate its tenderness. Depending on the cooking method, you can offer red Bourgogne, Mercurey, Beaujolais-Villages and Cotes-du-Rhone-Villages. ), pink Pinot noir from Alsace and Bordeaux clairet, Tavel, white Cotes-de-Blaye and Cat de Provence "(Cotes-de-Provence).

    By-products. The main role in this case is played by texture: the liver and kidneys are sharply different from the tripe or thymus of the calf. Therefore, young, tannin wines are better combined with the liver and kidneys, and sweeter and oily wines with the thymus gland. Serve Chinon for the liver, Riesling Vendanges tardives for the liver in sage, Tavel for the liver with onions and smoked bacon, Tavel, pink Lirac and Saint-Chinian, to the kidneys - Pomerol, Saint-Emilion, Saint-Joseph, Santenay and "Pinot noir" from Alsace, to the kidneys in mustard sauce - Saint-Amour, Morgon, to the thymus - Chablis grand cru , "Riesling" and semi-dry "Anjou", to the tripe - "Corbieres", red "Macon" and all the same semi-dry "Anjou". To the language, in addition to the rich red wines of the Southwest such as Bergerac and Cahors, there are also whites from Chardonnay. Dry white Macon Villages, Pouilly-Fuisse, Saint-Veran, Vouvray, Bandol are suitable for brains. or light, weak red "Mercurey", "Beaujolais-Villages".

    Poultry dishes

    The texture of meat can be very different, and when selecting wines, it should be taken into account as well as the method of preparation.

    Hen. This bird can be combined with wines of any color and different styles. Chicken with tarragon goes well with wines from Chardonnay, with tomatoes and garlic - also red Bandol and Crozes-Hermitage. With chicken in sour cream and mushrooms, dry white wines are preferable - Riesling, Graves, Bourgogne, Pouilly fume, Vouvray - or semi-dry Gaillac. Peasant-style chicken with firm, firm meat requires live wines such as red Anjou, Fleurie, Saint-Joseph. Alsatian "Riesling" or red "Bergerac" can be served with the Kiev cutlets.

    Goose. Either aged red wines such as Saint-Emilion, Margaux, Madiran, Cote-Rotie ), “Chateauneuf-du-Pape”, “Hermitage”, “Bandol”, or white dessert with a noticeable sourness, for example, “Sainte-Croix-du-Mont” ( Sainte-Croix-du-Mont) and Monbazillac. You can also try the best Alsatian Gewurztraminer and Tokay-Pinot gris.

    Duck. In dishes made from it, density and fat content always dominate, requiring concentrated wines. Recommended for roast duck are the red Saint-Emilion, Bourgogne, Cote-Rotie, Chateauneuf-du-Pape, Cahors, Madiran or Alsatian Gewurztraminer, to the duck with oranges or peaches - the red wines of the Loire Valley and Vouvray, to the lacquered duck - Saint-Emilion ( Saint-Emilion) and Gewurztraminer, to duck with peas - red Burgundy, for example, Pernand-Vergelesses. Goose and duck confit (meat fried in fat, usually with mushrooms) goes well with wines such as Cahors, Madiran, Chateauneuf-du-Pape ), "Moulin-a-Wan" (Moulin-a-Vent) and "Morgon" (Morgon).

    Turkey. Its lean, dry meat can be served with red Bourgogne, Macon, Haut-Medoc and Margaux.

    Pigeon. Refined dishes from this bird require red Bordeaux and Burgundy wines of the best years, but simpler Bandol, Corbieres, Vin de Corse go well with them. For a tender pigeon or turkey syuprem, it is better to suggest rounded white Meursault, Beaune or Savigny-les-Beaune.

    Game dishes. The strong taste and texture of these dishes require wines with a strong character. The longer the meat is aged, the more wines with pronounced tertiary (animal, forest) aromas are suitable for it. In this case, Grand Cru and Premier Cru from Burgundy are ideal. Big game can be accompanied by strong wines from the Rhone Valley, such as Hermitage, Chateauneuf-du-Pape, Cote-Rotie, Cornas ( Cornas and Gigondas, as well as Cahors and the Alsatian Tokay-Pinot gris Vendanges tardives. The old red Bandol and Corbieres go well with the wild rabbit. A red Burgundy or other aged wine from Pinot Noir, the same Cornas, Gigondas and Chateauneuf-du-Pape, is better suited to the hare, and if it is served with a creamy sauce - Riesling Vendanges tardives. As for the feathered game, its best accompaniment can be the elite wines of Bordeaux - classified "cru" "Saint-Emilion" (Saint-Emilion Grand Cru), "Pauillac", "Saint-Estephe" and the exquisite Pomerol. Quail is usually accompanied by simpler wines - Costieres-de-Nomes, Cotes-de-Castillon and Cotes-de -Francs).

    Fish dishes

    Fried and baked fish. The texture of the dish is especially important in this case: in river fish it is very tender, in sea fish it is denser. For river fish, it is better to choose a delicate, non-dominant wine, for example, Graves, Touraine from Sauvignon and white Anjou, while sea fish should be served with a wine with a stronger structure, such like Meursault, Bergerac sec, Roussette de Savoie and Alsatian Riesling. Pike dishes will go with Chablis, white Bellet and Cotes-du-Roussillon, tender fat burbot - white Hermitage and Cat -du-Rhone "(Cotes-du-Rhone), to a stone perch - white" Cassis "and" Condrieu ", to sea tongue (fish-salt) -" Riesling "," Sancerre "(Sancerre) and" Condrieu ".

    Fish in red wine. In this case, an elegant but well-pooled wine is required. It must be either from the same region as the fish, or from the same grapes as the sauce, such as the red Pessac-Leognan or Saint-Emilion.

    Fish in sour cream. Sour cream requires an aged wine made from ripe grapes. Aged Riesling or Tokay-Pinot gris are good for fish with a dry or delicate texture. If the texture of the fish is more dense, it is better to prefer the buttery, with tones of wood and vanilla old white burgundy.

    Smoked fish. The fatter the fish, the better it will be not wine, but spirits. In order to balance the flavor of the smoke, choose a wine with a strong aroma. Recommended are Gewurztraminer and Riesling from Alsace, dry Savennieres and Pouilly fume from the Loire Valley. Smoked salmon can be accompanied by Blanc de Blancs champagne.

    Steamed and grilled fish. The fish must be cooked especially carefully in order to fully reveal its texture. Pairing with wine requires special delicacy. You should choose a thin, non-dominant, but strong enough wine: dry white Anjou, Savennieres, dry Graves or Riesling with a mineral aroma.

    Marinated fish. The selection of wine for these dishes, which is dominated by the base of the marinade (citrus juice and aromatic herbs), is a very delicate task. You should choose a dry wine with approximately the same aroma as the dish. We recommend, in particular, Chablis, white Bandol and Cassis, dry Jurancon.

    Fish in oil sauce. To emphasize the tenderness of the sauce, it is good to serve champagne, dry Vouvray, Muscadet de Sevres-et-Maine sur lie or Chardonnay wine.

    Fish in Provencal style. Recommended for this spicy dish are white and rosé wines - Cotes-de-Provence, Tavel, Coteaux-du-Languedoc, Bellet ) and Tokay-Pinot gris.

    Seafood and crustaceans

    Crabs and lobsters. With all the variety of cooking methods, the texture of the dish is very dense. It should be accompanied by a wine with a strong character: lobster loves the noble woodiness of the best white wines from Burgundy or the white Hermitage. You can also try Champagne, white Sancerre from old vines, good Graves or Riesling.

    Shrimps. Light fresh Muscadet de Sevres-et-Maine sur lie, white Bergerac and Touraine ) from Sauvignon.

    Cancers. The selection of wine largely depends on the method of preparation: for boiled crayfish, you can offer white Cotes-du-Rhone, for crayfish in wine - Chateau-Chalon, for salads with crayfish - Seyssel and Riesling.

    Molluscs in the sink. The texture of the dish can be very different, but the iodine taste invariably remains the dominant element. You should either choose a wine - preferably young - from the region off the coast of which the shellfish were caught, or focus on the fat content and iodine taste of the dishes and serve very dry wines with them. For example, Gros-Plant, Muscadet, Entre-Deux-Mers or the elite (but not wooded) Graves are recommended for oysters. In addition to these wines, mussels can be accompanied by Petit Chablis or white Cassis. Blanc de Blancs champagne, fine, with a good aftertaste, goes well with those shellfish that have only a faint taste of iodine.

    Vegetable dishes

    It should be borne in mind that spinach, sorrel, asparagus and especially artichokes contain substances that can give wine a sweet or metallic taste, and therefore require special care when serving. Light red "Beaujolais" and wines from Sauvignon are usually offered with vegetable platter, with vegetable stew - "Beaujolais-Villages" and red wines of Provence, with eggplants - red "Bordeaux" and "Corbières. "(Corbieres), to artichokes -" Touraine "from Sauvignon and" Muscadet de Sevres-et-Maine ", to asparagus - dry white wine with a strong aroma, for example, Alsatian "Gewurztraminer", "Muscat" and "Pinot blanc", to cabbage - "Morgon" and "Touraine" from Gamay, to sauerkraut - Alsatian "Riesling" ( Riesling, Sylvaner and Tokay-Pinot gris, to cauliflower - Cotes du Luberon.

    Mushroom dishes

    These heavy, strong dishes call for rich, thick wines such as Pomerol, Cahors and the finest red Burgundy from Pinot Noir.

    Soups

    Their character can be very different depending on the basis of the dish (vegetables, fish, meat, etc.). As a rule, the combination with wine is not very successful, therefore usually no wine is offered with soups. Nevertheless, if you wish, you can either serve light, relatively neutral wines: to onion - Macon, to vegetable - white Cotes-du-Jura, to okroshka gazpacho - Tavel, - or pick them up on a regional basis, for example, Cassis to bouillabaisse, and Madiran to thick Béarn soup made of goose meat and cabbage - garbury.

    Fast food

    These dishes do not require long cooking and go well with simple wines. For pizza you can offer red or pink Cotes du Luberon and Coteaux d`Aix-en-Provence, for hamburgers - Beaujolais-Vilyage (Beaujolais-Villages), to the grilled sausages - the stronger Cotes-du-Rhone.

    Egg dishes. Eggs are among the foods that strongly irritate the taste buds, making wine selection difficult. In addition, depending on the method of preparation, the texture of the dish can vary indefinitely. It is better not to serve wine with fried eggs: the uneven texture (fleshy yolks, crunchy proteins) predetermines the impossibility of the correct combination. Another thing is an omelet or soufflé, in which the proteins are mixed with the yolks, forming a homogeneous mass. Here, a lot depends on the additives. For omelet with caviar and truffles, it is better to serve fatty, oily Montrachet or white Hermitage, to omelet with tomatoes - Beaujolais, to omelet with ham - Ven d'Alsace - Edelzwicker "(Vin d`Alsace Edelzwicker), to omelet with mushrooms -" Cotes-du-Rhone-Villages. The best wines will go well with the egg soufflé with cheese, however, the exact choice in this case depends on the cheese used. Petit Chablis, other light wines from Chardonnay and champagne can be a good accompaniment to scrambled eggs with smoked salmon. Eggs with wine sauce require the same wine that was used for the sauce (usually red burgundy).

    desserts

    They have a high sugar content in common, so semi-sweet and sweet wines are usually offered with them.

    Desserts based on spirits. They are dominated by the taste of the corresponding alcoholic drinks, overwhelming any wine.

    Desserts with spices. The combination is determined by the strength and character of the spices. They are not very good with spirits, but they highlight the virtues of semi-sweet and sweet wines with a spicy aroma, such as Gewurztraminer Vendanges tardives or Gewurztraminer Selection des grains nobles.

    Fruit desserts. Sweetness, oiliness and vanilla aroma set the tone. These dishes are complemented by natural sweet wines from Muscat such as Muscat de Beaumes-de-Venise, Muscat de Lunel or Muscat de -Rivesaltes "(Muscat de Rivesaltes), as well as dessert" Sauternes "," Barsac "(Barsac)," Monbazillac "and" Vouvray ".

    Desserts are chocolate. The predominant element is the tannin bitterness of chocolate. Most wines are incompatible with it, but the strongest natural sweet wines from Grenache make great combinations. Spirits such as cognac are also good. You can choose from Maury, Banyuls or Mistels - Macvin du Jura and Pineau des Charentes. If the dessert combines dark chocolate and fruit, it is better to prefer natural sweet Roussillon wines, but not subjected to oxidation, that is, Rimages.

    Cakes and pastries. Wine, as a general rule, should be sweeter than the dish to which it is served, and not seem too dry in comparison with it. You should choose sweet and semi-sweet wines: Sauternes, Savennieres, Jurancon, Maury, Alsatian Selection des grains nobles, wines from Muscat, semi-dry (demi-sec) champagne. The dough, as a rule, dominates the fruit, but it is better to take into account their peculiarities. The candied apples in the cake go especially well with Chenin liqueur wines such as Quarts-de-Chaume, exotic fruits with Jurancon, and oranges with the old Sauternes. (Sauternes).

    Ice cream. Low temperature the dish does not allow the use of most dry white wines. It is very difficult to find a combination. Dry or semi-dry champagne is suitable for sorbets, but creamy ice cream breaks even natural sweet wines. However, some people like to pour it with cognac, natural sweet wine and even champagne.

    Selection of dishes for wines

    This option is not so typical, but it is still quite common. Of course, there are many dishes to choose from for each wine, but the best combinations are those listed below.

    Alsace wines: Tokay-Pinot gris Selection des grains nobles - goose liver pate on brioches; "Riesling" - stewed sauerkraut; Gewurztraminer Vendanges tardives - Munster; Sylvaner - stew (backoff); Muscat - asparagus in a sauce with whipped cream; Pinot noir - sausages.

    Bordeaux wines: red "Bordeaux" - Bordeaux lampreys; "Bordeaux superieur" - salmi (stew) from wild duck; white "Bordeaux sec" - gilthead with mushrooms; Bordeaux-Cotes-de-Francs - gratin in Dofin; Entre-Deux-Mers - seafood; white "Cotes-de-Blaye" - rabbit fricassee; Premieres-Cotes-de-Blaye - chicken with Armagnac; Cotes-de-Bourg - Bordeaux-style entrecote; Canon-Fronsac - duck with olives; Fronsac - beef chop with bone marrow; "Pomerol" - roe deer thigh with truffles; "Saint-Emilion" (Saint-Emilion) - a suprem of a young pigeon; Saint-Emilion Grand Cru - stuffed duck; red Graves - partridges baked in grape leaves; "Pessac-Leognan" (Pessac-Leognan) - a pheasant in a cocotte; "Medoc" - wild pigeon salmi; "O-Medoc" (Haut-Medoc) - baked back of the lamb; Moulis-en-Medoc - baked beef fillet pate; Listrac-Medoc - baked poulard; "Margaux" - calf thymus with mushroom sauce; "Pauillac" - a woodcock, fried over high heat; "Saint-Julien" (Saint-Julien) - the back of the lamb; "Saint-Estephe" - a young guinea fowl with Armagnac; "Sauternes" and "Barsac" - goose liver pate.

    Champagne wines: Champagne brut - fried fish with caviar seasoning; champagne "Blanc de Blancs" - stuffed pike perch in champagne; pink champagne - chicken with curi sauce; champagne marked with the year - veal fried in oil with wild mushroom fricasse; white "Coteaux champenois" - oysters in champagne; red "Coteaux champenois" - eel matlot.

    Wine of Burgundy: red "Bourgogne" - meat with wine sauce; white "Bourgogne" - roasted rooster; "Bourgogne aligote" - mussels with spinach in a pot; Chablis - seafood; "Chablis grand cru" - fillet of sea tongues with scallops; Chambertin - boar leg with venezon sauce; Morey-Saint-Denis - roe deer thigh; Clos de la Roche - fried kidneys in oil; "Chambolle-Musigny" - the back of a hare with a spicy sauce; "Clos-Vougeot" - quail in grape leaves; "Vosne-Romanee" - roast partridge; "Nuits-Saint-Georges" - Camargue partridge; red "Corton" - roe deer thigh in Ober-Jägermeister style; Corton-Charlemagne - salmon with white butter sauce; Savigny-les-Beaune - Burgundy beef; "Bon" (Beaune) - mushrooms; “Pommard” - roe deer thighs with “truis-puree” sauce; "Volnay" - pheasant with chartreuse; "Monthelie" - turkey on a spit; "Ossay-Duresses" (Auxey-Duresses) - a stone perch, fried on a wire rack; "Meursault" - turbot with Norman sauce; Puligny-Montrachet - Dieppe-style kalkan; "Chevalier-Montrachet" - turbot in puff pastry; Batard-Montrachet - nantua soufflé; "Chassagne-Montrachet" - trout with almonds; Santenay - Saint-Marselin cheese; Rully - roast pork with sage; "Mercurey" - baked lamb fillet; white "Macon" - Macon sausages; Macon-Villages - seafood; Pouilly-Fuisse - grilled lobster; "Echezeaux" - Rouen duck.

    Jura wines: "Yellow" "Arbois" - American style lobster; red "Arbois" (Arbois) - lapwing salmi; Chateau-Chalon - crayfish in yellow wine; Cotes-du-Jura - lamb brisket.

    Savoy wines: "Crepy" - perch fillet; white "Vin de Savoie" - lobsters "Bellevue"; red Vin de Savoie - reblochon cheese; Roussette de Savoie - Beaufort cheese; white "Vin du Bugey" - avocado.

    Rhone Valley wines: white "Cotes-du-Rhone" - boiled crayfish; red "Cotes-du-Rhone" - a hare with prunes; Cotes-du-Rhone-Villages - chateaubriand (fried beef sirloin with potato soufflé); "Cote-Rotie" - beef fillet "duchess"; "Condrieu" - goose liver pate with grapes; "Saint-Joseph" (Saint-Joseph) - a royal hare; red Crozes-Hermitage - young pigeons with prentaniere sauce; white "Hermitage" - fried red mullet; "Cornas" - partridge with cabbage; "Gigondas" - Provencal lamb sauté; red "Chateauneuf-du-Pape" - roe deer; white "Chateauneuf-du-Pape" - an assortment of fried fish; red "Lirac" - veal escalope; white "Lirac" - fillet of the sole; "Tavel" - Carbonary style noodles.

    Provence wines: pink "Cotes-de-Provence" - veal stew with old-style white sauce; white "Cotes-de-Provence" - fried rabbit in mustard sauce; red "Cotes-de-Provence" - stewed lamb; "Bandol" - wild boar fillet; pink "Coteaux d'Aix-en-Provence" - baked artichokes with mushrooms and bacon; Cassis - bouillabaisse fish soup; "Bellet" - a tart with deciduous beetroot.

    Wines of Corsica: "Patrimonio" - lamb saddle with herbs; "Azhaksio" (Ajaccio) - thrushes in Corsican; Vin de Corse is a sheep's cheese.

    Languedoc wines: "Blanquette de Limoux" - crustaceans; "Clairette du Languedoc" - Burrida (ear with garlic) in Set; Corbieres - lamb roasted over charcoal; Fitou - young boar stew; "Minervois" - cassoulet (poultry or meat stew with beans, baked in an earthen bowl); Saint-Chinian - beef liver with onion; "Faugeres" - wine-growing entrecote; Coteaux-du-Languedoc is a red stew made from thin slices of pork with grapes.

    Roussillon wines: red "Cotes-du-Roussillon" - cargolade; pink "Cotes-du-Roussillon" - a ham fried over coals in a Catholic way; white "Cotes-du-Roussillon" - fish syuke; "Collioure" - a royal hare; Banyuls - chocolate dessert; Rivesaltes - hot goose liver pate; "Maury" - Roquefort.

    Wines of the Southwest: "Cahors" - a goose fried in its own fat; pink Gaillac - stuffed squid; red "Gaillac" - kidneys fried in the same wine; Cotes-du-Frontonnais - Cassoulet; Jurancon sec - crab cocktail; semi-sweet "Jurancon" - baked goose liver pate; Madiran - goose fried in its own fat with porcini mushrooms; "Bergerac-Sec" (Bergerac sec) - shells; red "Bergerac" (Bergerac) - salmi from a wild pigeon; "Pacherenc-du-Vic-Bilh" - fried fish; Monbazillac - fruit; "Pesharman" (Pecharmant) - fried duck fillet; Cotes-de-Duras is a kid fried in herbs.

    Loire Valley wines: "Muscadet" - burbot on a spit with lemon; "Muscadet de Sevres-et-Maine" - langoustines in cognac; Gros-Plant - fried eels with persiyad sauce; Rose de Loire - Western European shallow herring with sorrel; white Anjou - stuffed cockerels (molluscs); "Cabernet d'Anjou" - stuffed goose; "Savennieres" - poulard fried in sour cream; Coteaux du Layon - goose liver pate; white "Saumur" - pike perch with white oil sauce; "Saumur-Champigny" - beef kidneys with bone marrow; "Touraine Sauvignon" - frog legs; "Touraine Gamay" - Roman saltimbocca; "Saint-Nicolas-de-Bourgueil" - baked liver pate; "Chinon" - duck hearts fried on a spit; Vouvray - Nantes style duck with butter sauce; Quincy - seafood salmi; Reuilly is a seafood pie.

    Insidious dishes

    Although wine is usually served with any meal, some are more wine-friendly than others. Dishes that go badly with wine can be divided into two groups - difficult, frankly dangerous.

    Soups

    It seems completely pointless to serve one liquid as a supplement to another. But not everyone takes these extreme views. If you still want to serve wine with your soup, choose light, dry wines.

    Egg dishes

    Eggs and wine are not an impossible combination. However, such a neighborhood is not recommended if the dish contains liquid yolk, since it has the unpleasant property of enveloping the tongue and weakening the sensitivity of taste buds. Sparkling wines and champagne do the best with this.

    Chocolate

    Although the taste of chocolate drowns out many light sweet white wines, dark chocolate can be incredibly tasty with sweet red wines.

    Vinegar

    Vinegar makes wine taste unpleasant. If you don't want to spoil the taste of the wine, reduce the amount of pickles, mustard, ketchup, and vinegar-based dressings.

    Horseradish and wasabi

    They are wine killers, unless you use them in very small quantities.

    Cranberry Sauce

    Perhaps this is just a minor side dish, but it also deprives the wine of their fruity taste.

    What wines, what dishes are served, is strictly regulated by the rules of wine etiquette. For example, a gastronomic combination of wines with hot soups is unacceptable. But the combination of wine and fish products, on the contrary, is welcome. Remember: it is important to know which wines are served with dishes, and not which dishes are served with wine, since this drink does not play the part of the main violin during a meal, it only sets off and complements the aftertaste.

    You need to know the rules for serving wine with dishes in order to fully enjoy the taste and aroma of wine. How much lunch or dinner will turn out depends on the right combination of wine and food.

    At the beginning of the feast, light young wines are served, then they gradually move on to richer and stronger ones. to cold and hot meat dishes, rosé wines - to light tender snacks, white wines -.

    And a few more rules of wine etiquette, which are not very difficult to remember.

    Combination of wine and meat food

    Light wines such as "Bordeaux" and others are served with light cold snacks.

    To saturated spicy salads, boiled pork, ham, aspic or boiled tongue, cold cuts, red or white vermouth, as well as white natural wines are served.

    Light dry sparkling wines are served with meat, liver and fish pates, as well as red Bordeaux wine and others similar to it in taste and quality.

    The combination of wine and first courses is unacceptable, unless we are talking about some exotic soups such as turtle. In this case, sherry or madeira would be appropriate.

    Burgundy wine is also perfect for fried meat dishes, roasts, roast beefs and chops, which will emphasize the taste of meat and leave the aftertaste of a noble drink.

    It is customary to serve dry red wines with hot meat dishes prepared from minced meat, as well as stewed in their own juice or gravy (steaks, longets, escalopes).

    When choosing wine for poultry dishes (the so-called white meat), as well as light tender veal, young red drinks are usually chosen.

    Dry red wines, Bordeaux are selected, and white and red wines with a pronounced aroma are perfect for dishes prepared from dark meat.

    Red Kakhetian wines are usually served with such a popular oriental dish as pilaf.

    Serving wine with fish, vegetable dishes and desserts

    Traditionally, it is customary to serve white wines with fish dishes, especially with sauce, and in some cases, dry champagne. But the leader in flavor combination of fish and wine is Sauvignon.

    Burgundy red and other wines of similar astringency are perfect for fatty fish.

    And vegetables (zucchini, cabbage, green pea) usually serve natural red wines.

    Not very sweet white wines are served with cheese dishes or just cheese platter.

    Dry white wines, champagne, "Muscatel" go well with asparagus and artichokes.

    Sweet dessert wines, "Muscat", "Cahors" are traditionally presented to dessert sweet dishes, parfait, soufflé and jelly.

    The combination of wine and food containing fruits and nuts is ideal. Dry champagne, white and red port wine, Tokay wines are perfectly combined with fruits and nuts.

    Dry champagne or other dry sparkling wines are served with sweets and ice cream.

    Valentyn Volkov / Shutterstock.com

    An event is on the way: a birthday or just a party, so the question of the menu and the drink got up sideways. And out of habit, we think for a long time what we will treat the guests to, and with drinks we act much easier: we just take a bottle of white and red wine. So to speak, for an amateur. But this, as you already guessed, is not entirely true. Because wine depends on how tasty your treats will be. Wine not only accompanies food. It spices it up, helps to correctly place flavoring accents. The rest of the details - further ...

    Go to color

    The main thing, the key rule for choosing a wine is simple, like everything ingenious: the more complex the dish (treats), the simpler the drink should be. And vice versa.

    Red wine(it is served at room temperature 16-18 ° C). It goes well with most cheeses, grilled meats and spicy meats, pizza, spaghetti, fruits (pears, nectarines) and berries. Note that restaurants offer red wine with sea trout and salmon, and this combination is becoming more and more popular. Another trend in the style of fusion cuisine is sushi and red wines, a combination that generates many flavor variations.

    Kayros Studio Be Happy! / Shutterstock.com

    White wine (dry) served cooled to a temperature of 8-12 ° C. Best of all, its taste is emphasized by such dishes as fish (salmon, tuna), caviar, white meat (poultry and veal), low-fat sausages and salads seasoned with sauces (for example, mayonnaise, but NOT vinegar!), First courses (soups, mashed potatoes, stews).

    Rose wine, semi-dry(served at room temperature 16-18 ° C). It is the most versatile, but most appropriately combined with hot appetizers, shrimp, seafood and desserts.

    Fizzy or sparkling wines it is customary to drink chilled to a temperature of 6-8 ° C.
    Champagne can be served on almost any occasion and with any dish (but champagne cannot be combined with soups, herring, meat and cabbage).

    Dessert and sweet wines heavier and stronger than dry. They should have a temperature of 12-16 ° C. They are usually served after the main courses: for desserts: pastries, cakes, creams and jellies.

    It remains to find out in which glasses which wine is served.

    • White and rosé wines should be poured into thin-walled glasses with high stems. Thanks to this form, the wine is not heated by hand. These are usually narrow tulip-shaped glasses.
    • Dry red wines are served in wide glasses so that you can enjoy the taste of the drink for a long time.
    • Champagne wines are served in special - narrow tall glasses so that they do not heat up in the hand.
    • Sweet wines are served at the end of the meal. Usually poured into small glasses with low stems.

    About wine

    Wine and vegetables: choosing the perfect pairings and cooking with wine

    Let's not repeat for the hundredth time the phrase about "white - for fish, red - for meat." Not only is this not a universal formula, it also does not take into account many derivatives. We now mean the whole variety of vegetables. Today we will talk about which wine is better to choose with vegetables, and at the same time we will share unusual recipes with wine.

    Let's start with gastronomic combinations and green vegetables. They are quite unpretentious: sliced ​​cucumbers, lettuce, a drop of olive oil and lemon juice make the perfect salad for Sauvignon Blanc, Pinot Grigio or Riesling. Other dishes with green vegetables, for example, cheese pie with spinach, vegetarian risotto or green beans, drizzled with butter, you can safely serve not only still white, but also sparkling wines! Likuria brut is an excellent addition to light summer vegetable dishes.

    Let's add some colors! For the brightest - tomatoes - a pair of wine is selected not only depending on the method of their preparation, but also on the degree of ripening. Unripe tomatoes have a high acidity level and are incompatible with many wines, especially red ones. In this case, choose plain whites with sufficient acidity, Chenin Blanc or Sauvignon Blanc, Pinot Blanc or Pinot Grigio.

    If you have juicy ripe tomatoes on your table, then unseasoned Chardonnay, as well as light fruity red wines, will be an excellent addition. After heat treatment, when vegetables acquire a sweetish rich taste, red Merlot becomes their best partner.

    Of course, there are also win-win options. Shallots, leeks, corn, peas, beans - it is very easy to match them with wine. Wine is also friends with olives, they work closely in the field of gastronomy: a favorite wine snack for gourmets is a slice of fresh bread with olive oil or stuffed olives.

    The cooking method also plays a huge role. General rule sounds like this: the fresher and crispier vegetables are on your plate, the fresher and younger the wine should be. Add a glass of Riesling to a light vegetable salad, but you can add a glass of aged red to stewed vegetables.

    Eggplant, zucchini and onions are common ingredients in stews. When baked, they differ in some sweetness. Again, let's turn to fresh whites. You can also try aged Chardonnay or Viognier from oak barrels... Baked red peppers, courgettes, carrots, turnips, and sweet potatoes are also delicious when paired with soft red wines. Don't forget about rosé wines! They are generally considered one of the most versatile wines for gastronomic experimentation. Grab a bottle of Flamingo with your stew and enjoy new flavors.

    There are several vegetables that wine dislikes. Asparagus, artichokes, sorrel, spinach all contain certain acids. Asparagus, for example, is still called “ horrible dream sommelier". It's all about the asparagus acid. This substance smells strongly of chlorophyll and consists of organosulfur compounds, which in combination with wine give an unpleasant metallic taste. But wine critics are gradually debunking the myth that there is no harder product to match. But it all depends on the sauces and how exactly the asparagus was prepared. The most basic option is grilled asparagus with a bright wine with a mineral shade, for example, Sauvignon Blanc is perfect. By the way, the scheme is almost the same with artichokes.

    The second group of vegetables that oppose wine are classic Russian pickles. They are capable of overpowering the taste of any drink, therefore they still supplement only the usual "glasses". There are also many questions about pickled vegetables not according to Russian recipes: a high content of vinegar and salt will not improve your perception of wine. By the way, fresh salads are often seasoned with vinegar, but remember - vinegar can break the taste of wine.

    Often in such analyzes, a paragraph about mushrooms is added, but let's be serious: mushrooms are closer in DNA to a person than to a plant. To equate them with vegetables is, at the very least, frivolous. Therefore, we will devote a separate article to the combination of mushrooms and wine, and now we will offer several recipes.

    We have already written about, describing five different recipes, so today we will focus on white wines. For cooking, we advise you to take Chardonnay or Sauvignon Blanc - these are safe options.

    Stew in white wine

    150 ml white wine
    - large eggplant
    - a small zucchini
    - 4 potatoes
    - 2 onions
    - 2 sweet peppers
    - 1 carrot
    - 2 tbsp. l. sunflower oil
    - salt, pepper and herbs - to taste

    Chop onions, carrots, bell pepper... We peel eggplants, zucchini and potatoes. Again, we advise you to chop the eggplant and zucchini coarsely and hold them in salted water. Now we cut the vegetables into cubes. You need a large skillet with high sides. First, fry the onions in oil in a pan, add carrots and peppers to it, then add the rest of the vegetables. We simmer everything together for 5-7 minutes. Now pour in white wine and cook under a lid over low heat until the potatoes are ready, this will take about 25-30 minutes. This vegetable stew can be a great side dish or a stand-alone dish.

    Bright vegetables in wine

    1 stalk of leeks
    - 3 carrots
    - 200 g of celery
    - 3 sprigs of tarragon
    - 100 ml vegetable broth
    - 100 ml of white wine
    - salt and pepper - to taste

    Finely chop the leeks, carrots and celery root, add tarragon, broth and wine. Add salt and pepper to taste and keep on fire until tender - until the liquid evaporates. Serve these vegetables stewed in white wine with poultry dishes.

    Green asparagus in white wine

    12 stalks of asparagus
    - 100 ml of white wine
    - 2 cloves of garlic
    - 2 sprigs of thyme
    - 50 g butter
    - salt and pepper - to taste

    Cut off the bottom of the asparagus and peel off the coarse fibers. Chop the garlic coarsely, and butter melt in a pan. Place the green asparagus along with the garlic and two sprigs of thyme. Fry for 3-4 minutes, add 100 ml of white wine and evaporate it almost completely. It will take about 5 more minutes. This delicate side dish can be served with chicken or turkey dishes.

    White cabbage in white wine

    150 g butter
    - 1.5 kg of white cabbage
    - 250 g dry white wine
    - salt, black peppercorns
    - parsley

    White cabbage should be cut into large cubes. In a saucepan with a thickened bottom, soften the butter, heat it well. Put the cabbage, fry, stirring constantly, for 10-15 minutes. Then add dry white wine, parsley, salt and a few black peppercorns. Bring to a boil, cover with a lid, reduce heat to low and simmer for another 10-15 minutes.

    Leeks with nuts in wine

    3 stalks of leeks
    - 300 ml of white wine
    - 50 g hazelnuts
    - 2 sprigs of thyme
    - 1 clove of garlic
    - 50 g butter
    - olive oil for frying
    - herbs, salt and pepper - to taste

    Dry the peeled hazelnuts in a pan for 8 minutes. Slightly grind, extracting an uneven structure of crumbs, salt and season with black pepper. Cut off the green part and cut the stems into pieces five centimeters long. Heat the olive oil in a frying pan, quickly fry the leek on several sides until golden brown. Add finely chopped garlic, thyme sprigs, salt and pepper. Now you need to pour in the wine so that it covers half the leek. Bring to a boil and add butter. Cover and simmer for 10 minutes. During this time, the wine will evaporate and a fragrant sauce is formed in the pan. Put the leeks on a plate, sprinkle with nuts and parsley, pour over with wine sauce. An excellent dish or a versatile side dish for fish, poultry or meat.

    Everyone knows the universal formula: "red wine - for meat." Convenient, but questions remain. Does red wine go well with any meat or are there restrictions? Can game be served? The issue with soups and vegetables is hanging, the topic of desserts is not disclosed. There are many flaws in the universal formula, but our gastronomic guide is already in a hurry to help.

    Red wine snacks

    Everything should be in order, so let's start with the appetizers. The variety of red wines is huge, so when drawing up the menu, you need to know in advance what kind of wine you plan to serve.

    • Dry red wine goes well with hard cheeses and cold cuts. Raw smoked sausages, thin slices of jerky ham, or good ham can help open up the flavor of the drink. You can also serve a salad, but let it also contain cheese or meat.
    • Semi-dry reds make a perfect pair with mature cheeses. Do you like blue cheese? It's time for him. He will be accompanied by light vegetable snacks. These can be salads or simple vegetable cuts. Semi-dry sparkling wine can be served with young or soft cheese, as well as unsweetened cheese biscuits.
    • Semi-sweet are great with mild cheeses, vegetables, cold cuts. Sometimes they are served with shrimps or mussels, preferably with a spicy sauce. Semi-sweet wine with fruits and desserts makes an excellent pair.
    • Sweet red wines require mature and spicy cheeses, fruits, and desserts with creamy, caramel, vanilla flavors. Sweet quiet ones perfectly "go" with fatty fish - salmon or trout. But seafood is inappropriate here. Sweet sparkling drinks are not served with fish. Better to choose fruit cuts and salads, fresh pastries from shortcrust or puff pastry.

    Aperitif

    Serving red wine as an aperitif at the start of a gala dinner should increase your appetite. Therefore, a drink with a velvety taste is usually chosen for an aperitif. An ideal accompaniment to it will be snacks made from fatty fish: lightly salted salmon, salmon or herring. You can place pickled gherkins, artichokes and asparagus on the table, as well as tartlets with salted caviar or meat salads with a savory dressing. Classic snacks are dry-cured meats and hard cheese.


    Hot to red wine

    First meal

    Hot first courses go well with dry red wines with a velvety and tart taste, such as sherry or Madeira. Most of the first courses will be appropriate: thick creamy mashed soups, transparent broths.


    Hen

    Semi-sweet will go well with fried or baked chicken and dishes from it. Grilled meat is an ideal addition.

    If you cook it according to an Asian recipe with spices, then you can serve sweet red wine with it.

    Chicken can be replaced with turkey, duck or game, grilled or baked with fruits and spices.

    At the same time, the bird is not very suitable for dry and semi-dry wines, it should not be served boiled at all.

    Pork

    Juicy cutlets on the bone or pork, bacon or ham - dense meat dishes go well with dry red wine.

    If you have got a wok and you want to cook something from Chinese food, keep in mind: the spicy and pungent taste of the meat will be set off by the semi-sweet and sweet red wine.

    A fish

    Most fish are served with white wine. But fatty varieties, with an expressive taste and dense meat, go well with red. Trout, salmon, pink salmon will be an excellent addition to semi-sweet and semi-dry. It is better to cook them on a grill or open fire.


    Kebabs and other kupat

    Semi-dry and semi-sweet wines with a warm, warming bouquet require nutritious and fatty foods. Here will come to your aid Caucasian kitchen with an abundance of delicious baked meat, kebabs, satsivi and other goodies. Use time-tested recipes.

    Can you see everyone?

    Lasagna, pilaf, risotto, a variety of hot pates, as well as all kinds of bread cakes, from pizza to bruschetta, all go well with red wines. A few simple secrets will help you choose the right dish for any drink.

    • The taste of the wine should be brighter than that of the dish. For example, it is better to serve dry wine with a salad with lemon dressing, and port wine with cake and pastries. However, port is also good for meats, cheeses and even the eternal "exiles of the wine table" - nuts.
    • Astringency and bitter tastes don't go together. Do not drink grapefruit with tart wine, leave the tannins for the meat!
    • The richer the bouquet of the wine, the easier the accompaniment should be. Expensive drinks are served with good cheese, fresh bread, fruit.

    desserts

    If at the beginning of our gala dinner the tone was set by dry red wines, then sweet and fortified wines can be served with desserts. Do we remember that wine should be sweeter than a dish?

    • Wines with a high sugar content can be served with cakes, meringues, meringues, macaroons, trendy chocolate cakes and other sweet treats.
    • The less sugar in the wine, the thinner the taste of the dessert should be. Delicate custard, lemon sherbet, creamy panna cotta go well with semi-sweet red.
    • If you have wine with a low sugar content for dessert, then the accompaniment to it should be savory, for example cheese, gourmet puff pastries with sesame seeds and sea salt.
    • Light nutmeg, as well as semi-sweet sparkling ones, go well with any fruit.

    The more complex the taste of your chosen wine, the easier the dessert should be for it, and vice versa, a simple wine goes well with complex fruit salads or intricate sweets.


    Now you can easily match any kind of red wine with a worthy accompaniment.

    Always yours, "Fragrant World"

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