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Wine & Food - the sensual connection (Part 2 of 3)
Truffled taste good starters too dry, medium-bodied wines. Caviar required to accompany an expressive sparkling wine or a full-bodied, dry white wine. Cold meats dry drunk, young Rose wines of medium body and alcohol content. For clear soups and broths is chosen in general no wine, best drunk the same wine that was used to refine the soup too. |
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| In the different regions of Italy but there are many specialty soups, usually with different deposits (vegetables, pig's, ham bone, bacon, rice, pasta, smoked fish, etc.), which often mild and full-bodied, dry white wines taste good. In particular, the fish soup should be a substantial, strong and yet choose geschnmeidigen wine. The many pasta dishes, with or without rice, depending on the composition of dry red wine, which should be fresh and young (2-3 years old) - Rose wine also complements or. For Cream of chicken, mushroom soup and the like soups which are dry, bodied, rich bouquet of white wine. |
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Dry white wine is generally also the ideal accompaniment to fish dishes. If the fish dish added to a mild sauce, white wine should be dry, but not be too harsh. especially for fish, the 'nature' is cooked, this applies. Fried and grilled fish sauce, adding a sharper than can a spicy, expressive white wine as an accompaniment tolerate. Among the most popular Piedmontese specialty veal with tuna (vitello tonnato) which are dry, well-built, fresh and aromatic white wine. Sweetbreads and brains both tolerate dry, not too tart and full-bodied reds, full-bodied, dry white wines. In the courts, the basis of eggs are set up on the white wines are acid-rich tangy preferred, but it is also exciting red wines to be drunk. To cooked meat is served best red wine, not too old but should be quite expressive yet. Younger, mundige red wines, such as the northern Italian Merlot, Valpolicella and Bardolino or Barbera fit well with beef and pork. These wines are also recommended to poultry or veal, though you also get a dry, pleasantly fruity, medium white wine drinking can possibly do so. These dishes are a brown sauce, however, accompanied by, one should give preference to the red wine.
• Forward to "Wine and Food - Part 3" |
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