Know combine properly a good bottle of red, pink or white with concrete foods is an art that can lead to a majestic gastronomic experience. Because the good wine pairing allows you to get the most out of a dish, in terms of taste and taste it means. Avoiding unpleasant effects on the palate for the sake of achieving even a tasty new discovery is the goal of knowing pair. You enhance, improve or distort An excellent meal with the choice of this drink of gods. Do you want to learn to master this to enjoy each delicacy without limits?
Discovering good wine pairing
We start with one of the most popular and most Spanish meals that in many houses is enjoyed every weekly Sunday: the paella or rice. In general, it is recommended to choose the pairing of light and dry white wines with rice. Regardless of the ingredients that are added, there is also the possibility of drinking reds of light varieties. If you eat rice with a strong sauce such as a sauce, it is better to opt for one of the latter wines. Switching to a more powerful variety of Reds, with the red meat They marry in luxury by giving them that very powerful flavor in tanned and mature wines.
Different is the wine pairing with fish, since here we must also take into account other aspects. If we talk about a white cooked Grilled, he fits very well a acidic dry white wine (As the Txakoli Basque) and you should always avoid rosés. If the food is prepared BakedInstead, choose a target Mediterranean type, dry and full-bodied, though a red soft tones or a pinkish it can go well anyway. Then in the case of blue or fatty fish it is recommended to use a light red.
Without abandoning seafood, it is important to know that all seafood should be tasted with a good white wine, from those dry and acid even the unctuous ones that have been in barrel. It does not matter in this case what the choice is, since anyone fits, even sweet or floral. By eating foods that have a variety of flavors, from strong to mild, the wine pairing it's that wide. Something that does not happen with salads, a dish that is best eaten with a fruity pink or whitebut never with a sweet.
Cheeses, a separate case
Finally, we cannot forget one of the foods that always appear accompanied by wines, in the tasting note of any of them: the cheese. Yes it is tender and fatty corresponds to a white with body, a light dry and even sweet; Yes it is azul, with its power of both flavor and aroma, it is better to opt for a light fruity red; and for cheeses curedPowerful and ripe reds are ideal.
