Combination

Product Information

The combination is the art of harmonizing the wine to emphasize the taste of the food: the food is tasted and assimilates better drinking wine appropriate.

Objective of combination

The goal can only be a “love match” in which they are based the personality of the plate and that of glass. The feelings are in harmony without one prevails on the other: none of their distinguishing features, sour, bitter, salty, fat, spicy, must be overwhelming to the palate.

The key to pairing is the structure of the dish: a very tasty preparation can not be supported by a light wine, like a light meal such as rice to English, is overwhelmed by a wine with strong body. To achieve the goal of harmony, matching can be done to contrast or similarity.

Match for opposition

The contrast is needed when in the flavor of the dish is mainly fat: a soft red wine, rich and alcoholic, would accentuate this fat, while a young red, acidic, not too tannic, but will have a slightly crisp balancing and leaves the mouth clean ready to enjoy other foods.

Similarity matching

The matching similarity is necessary if the taste of food is sweet is not with brut champagne toast that can be eating the pudding, but with an Asti Spumante, if you just want the bubbles, or a Moscato d’Asti cap satin.

A combination is also the similarity between the color of the commonly recommended that the food and wine: white wine over fish and white meat, red wine over red meat dishes, more or less full-bodied, structured according to the importance of the flesh.

Matches difficult

Artichokes, for example, pickles, pickled foods in the chocolate. If the first you can try to drink a white light and last a Barolo Chinato, ice cream, which with its temperature deadens the taste buds, but does not accept any of the accompanying wine. The cheeses, conversely, that accompanied the late stages, but very different preferences Hano: fresh and sweet ones like white and pink and soft, scented and luscious cheeses are more willing to accompany important red and ripe, while the blue cheese, such as Gorgonzola, have their “love match” with the sweet wines.