THE IDEAL WINE AND FOOD PAIRING

Have you decided to organize a gourmet dinner?
Remember that choosing the wrong wine can compromise the whole evening. Keeping the pleasant memory of a nice dinner and a good wine is crucial for future evenings and future tastings.

For this reason, keep in mind that each dish pairs perfectly with a specific wine to be served at the right temperature.

You can decide based on your personal taste, but remember that the main objective of wine and food pairing is to create a harmonious balance between the two elements.

That means: rich dish, rich wine.

A rather complex dish requiring an elaborate preparation due to the type of cooking, or to the quantity or quality of the ingredients, pairs with a robust and aged wine that is not overcome by the strong personality of the food. On the contrary, a light and delicate dish should not be overwhelmed by overly powerful and aromatic wines, but it will perfectly match with a light and young wine.

A balance should be reached between the bouquet and tastes of wine and food. In some cases, however, the choice can also be guided by the principle of opposing roles: a particularly fatty dish will be perfectly balanced if paired with a fresh red wine that lightens it.

There are some rules that cannot be ignored. For example, no white liqueur wine should be matched with red meat or game, and a great red wine cannot be served with crustaceans or shellfish.

Another important rule to be observed is the right sequence. White wines should be served before red wines. You always start with the youngest wines to finish with the older ones. You serve first the lightest wines and then the robust ones. You have to go from the coldest wine to the wines at room temperature. Serving temperature ranges between 10°C and 12°C for white wines, while the ideal serving temperature for red wines is around 16-18°C, up to 20°C for very aged wines.

It is advisable to serve dry wines before rather sweet ones, and to serve the most prestigious wines after the simplest ones. Always remember that the sensory pleasure has to grow from wine to wine, so make sure that the next wine does not make you regret leaving behind the previous one.

Keep in mind that bite after bite of the same food, the signals sent to the brain by the taste buds become less and less strong and you appreciate that food less and less. But if the wine is right, it can match harmoniously with the food so that each bite is as good as the first one.

The important thing is not to be discouraged. Becoming tasters or rather experienced and knowledgeable consumers is a goal you achieve over time, glass after glass.

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