Do you prefer wine or vegetables? The most traditional way is to choose wine according to dishes, but matching dishes according to wine is the best way to show the advantages of wine and dishes. Wine and gourmet food mix has some basic principles to follow, but there are no strict rules, in the framework of these basic principles can be completely in accordance with personal preferences and expected style of choice.
1, the most basic principles
The general principle of wine-meal mixing is to understand the characteristics of food and wine, try to balance or complement each other, so that their respective advantages are strengthened. Attention should also be paid to possible conflicts between wine and food flavors to avoid unpleasant flavors. Wine can not cover the taste of dishes, the taste of dishes can not affect the flavor of wine, the two taste balance can complement each other.
2, choose wine according to vegetables.
It's the usual practice of dining in a restaurant or having a private dinner, recommending or considering a wine match based on the dishes, but sometimes it's nerve-racking. The variety of dishes varies, but your cellar may be too small to find a wine to match, and not only to find the right type of wine, but also the right year to reach the peak of the wine. Of course, the premise is that you need to know what kind of cuisine you have on hand. Of course, you can follow the traditional recipe in some gourmet books or some regional cuisine with wine, but you may miss a good opportunity for a new combination. Especially advocating taste contrast in modern cooking, people prefer wine and gourmet food can be matched with an unexpected combination, for us to bring a new sensory experience.
3, according to wine garnish.
This method is actually the most logical. If you know what kind of wine you're going to choose, you'll be able to prepare the dishes that stand out best, for example, a small amount of garlic that gives a truffle scent to an old Cahors or a Pomerol. You can also imagine a gradual progression from the most subtle to the strongest of the wine served, so that your dishes will naturally follow the same gradual changes. Because before choosing wine, you have the chance to open a bottle of wine that is at its peak. It should be emphasized that the simple dishes made from the best raw materials are the best partners for good wine. The dishes should also pay attention to the difference between the host and the guest.
4, step by step.
Wine accompaniment has a gradual principle, from the most light to the most intense, do not let the taste saturated at once. In French meals, if foie gras sauce goes with Sauternes, then red wine goes with meat, the foie gras and soda taste too strong in this combination, and the next red wine is more difficult to connect, a trick is to drink the Sauternes later bowl of fragrant hot soup gargle, and then red. Alcohol. Or alternatively, a light floral Burgundy red wine instead of Suli with foie gras will have an unexpected feeling.
5. Just open a bottle.
When the number of guests is small and the choice is to open only a bottle of wine, usually choose pink wine, or light red wine to match all the dishes. It is more popular to choose light wine and serve it at a lower temperature to simplify the mix or avoid collision with delicious food, especially when eating western food in restaurants. If you're going to do the same, it's better to choose wine before considering the side dishes, which is much easier than ordering a good variety of dishes before forcing a bottle of wine to go with all of them. Ordering first and then choosing a bottle of wine is likely to cause problems, such as sour vinegar, asparagus, or sweet desserts, which are difficult to match with light wines, and because Chinese food with such a wide variety of dishes and different dishes is not easy.