How is a correct pairing?

Every meal has its wine to accompany the meal. This means that there are numerous and varied combinations of wines and foods; in fact, it is important to consider the different Types of wine (red, white, sparkling, or rosé), when pairing it with a specific dish. And the thing is, making the right pairing It involves creating harmony between the aromas and flavors of the wine and the food to be served at the table.

Beyond flavor—which is always strictly a matter of personal taste—there are basic considerations to keep in mind when choosing a wine to pair with a meal. Why? It’s simple! Choosing the right wine can make the food taste even better.

And while finding the the right pairing It's not that simple when you're a beginner, but once you've mastered this aspect of the culinary arts, you'll realize that not every meal needs to be paired with wine.

Since Cosme Vins, however, let's go over some details about wine pairing to find out which wine goes best with each dish.

The Importance of Identifying the Flavors of Wine and Food

Identifying the flavor components of a food is very important for understanding what to enhance and what to balance with wine. Sweet, bitter, salty, sour, and spicy, are just a few of the flavors that come from a dish. Now, identifying the flavor and structure of a wine is also essential to discovering its main components and characteristics.

The fact is that once you identify the dominant flavors in both the wine and the food, you'll be able to choose a a food pairing that enhances the tasting experience. Of course, keep in mind that you should always strive for a certain balance in the mix.

The basic rules of the correct When it comes to wine pairings, some even suggest that a dish with delicate flavors calls for a young wine, while strong, bold flavors are best paired with an aged wine. This rule doesn't always apply, however. Let's look at some key points regarding the importance of choosing the right wine:

• After each bite of food, the taste buds send stronger and stronger messages to the brain, so as you taste it, the taste of the food becomes more appreciated.

• For this reason, it is important to combine the right dish and wine, because it is said to "perfectly cleanse" the mouth and palate, harmoniously accompanying the meal so that each bite is as good as the first.

Finally, a the right pairing It should never forget the pleasure of the senses, so we have to make sure that the wine served never lets the diner regret consuming that drink.

The general rules of correct pairing

The general rule dictates that for a the right pairing we must taste red meats with red wine, In fact, there are white meats that pair well with this type of wine. It all depends, however, on how the dishes are prepared and the ingredients they contain.

Below are some guidelines for food and wine pairing:

For meats

Generally, It's best to use reds, in fact, depending on whether they are paired with a strong cheese, such as Roquefort, they need to have more body (such as "reserva" or "gran reserva" wines).

Keep in mind: the more fat a food has, the more structured the wine should be, and the longer it should age in the barrel.

For fish

It is traditionally believed that fish are best paired with white wines. This pairing is not part of the general rule, because while white fish generally pairs better with white wine, there are cases in which fatty fish (such as salmon, cod, or bonito) should be paired with a white wine macerated aged in barrels or paired with a crianza red wine. This is because tannins are needed to cut through the richness.

For dessert

The the right pairing When it comes to dessert, it can be a little tricky, especially because of the difference in flavors. Above all, be careful not to pair dry wines with very sweet dishes, because the wine will taste very tart.

Sweet wines, on the other hand, account for a a great accompaniment to desserts, however, it is essential that they contain a certain level of acidity so that the dessert does not become “overwhelming” to the palate.

The correct order in which to serve different types of wine

Always think about the harmony of flavors. A the right pairing You should strike a balance between the intensity of the flavors so that the wine doesn't overshadow the dish—or vice versa. With that in mind, here are our suggestions for the order in which to serve different types of wine:

• He always starts with the youngest wines and ends with the oldest. The lightest wines are served first, followed by the full-bodied ones.

• White wines are served before red wines.

• You have to go from the coldest wine to the one at room temperature.

• It is recommended to serve dry wines before the meal.

• It is advisable to serve the most prestigious wines after the simplest ones.

Conclusions

There is no doubt, the objective of "making" the the right pairing it is to make diners live new sensory experiences, both in the tasting of the wine and the food with which the drink is accompanied.

It should be noted that, in a large number of cultures, the wine is considered as a staple food at the table. So the production and culinary traditions are different in each region, and these elements have evolved together over the years.

Rather than simply following a set of rules, the culinary traditions of each region are naturally paired with the wines produced in that area. For this reason, the art of food pairing is a new and modern trend.