Tips for wine selection – Basic tips for choosing a wine at dinner

Wine has played a royal role in the history of the world.

People have drunk it in majestic rituals and lived in palace cellars. It has survived through medieval times and has been used by priests to cleanse the body and cure devotees of their common ailments. Whereas it used to be enjoyed only by kings and nobles, today the wine is consumed ubiquitously by people all over the world. A buffet or fine dining experience won’t go well without a Chardonnay, for example. Most people drink wine to relax after a hard day at work. Others drink wine as an epicurean art form.

A meal will always be more enjoyable if it is paired with a great-tasting wine.

The complication arises, however, as soon as you look at the wine list and start to narrow your eyes in confusion. Of the thousands of wine options available now, which one should you put on the table with your steak? Which one should you drink to wash your tongue after a fruity dessert? The common saying is to drink white wine with fish, chicken and other white meats, and to complement a rich lamb or beef dish with red wine. This idea has been tried and tested and people agree that it works. But do you know that not all types of red wine are just for rich red meats?

Red wine is indeed majesty of liquor.

Not only does it go well with almost any type of food, but it also plays an essential role in our health. The latest news is that red wine actually fights Alzheimer’s disease by preventing plaque buildup in the brain. Red wine contains resveratrol (a natural compound) that scientists say fights the slow degeneration of components of the nervous system when combined with other antioxidants. Pinot Noir, for example, has been found to be packed with resveratrol. It has also been reported that this compound in red wine can also help fight other degenerative diseases such as Parkinson’s and Huntington’s disease.

Now let’s get to the heart of the matter.

Basically, there is a wine for every meal, but the bottom line is to trust your sense of taste. Different people have different palates and even connoisseurs can’t agree on a rule when it comes to the perfect wine for a dish. However, the distinguishing characteristic of each wine should dictate what food it should harmonize with.

For example, Cabernet Sauvignon is a varietal wine (which is a blend of one dominant grape and other, less distinctive flavors), Petit Sirah, and Bordeaux can pair well with a heavy, red meat dish such as lamb, beef ( most dishes with hot sauces) and other intensely flavored cheeses. Due to its full body and strong tannic flavor, it can balance the feeling of smoothness in cheese and meat.

Sweet, sour, fruity, sour, smooth, sharp, crunchy – oh my!

You can recognize the character of a particular wine through its acidity, body, tannic content, sweetness, aroma, and overall balance. Chardonnay harmonizes with poultry and cheese. There are many variations of this white wine that can range from sweet and fruity to tart. It can even be paired with shellfish like oysters and can be served as an appetizer. Chenin Blanc is also a white sparkling wine and goes well with fish and chicken. Most fish meals are usually accompanied by white wine, but there are exceptions as fish dishes are prepared differently. The general rule is that wines that pair well with fish and other white meats contain a high acid flavor. The sharp, crisp touch of acid enhances the flavor of the fish like a drop of tangerine juice.

Pasta and wine dishes – An easy pair.

Wines that work well with pasta dishes are Merlot and Pinot Noir or Pinot Grigio. Pinot Noir makes a wonderful pairing with steaks. It is a Burgundy wine that darkens as it ages. It also pairs well with poultry, while Merlot is a good complement to chocolate.

Advanced pairing, great combinations to enhance the flavor.

Desserts are best paired with Rieslings, Port or Madeira wines. Most oriental and white meat dishes will not go bad when paired with a Riesling. Spicy Mexican foods, on the other hand, are best eaten with Shiraz. Shiraz (also called Syrah) is a versatile wine; It complements many popular meat dishes, such as chicken (loin, rib, or prime), as well as pork, beef, and duck. If you like our usual fast food dishes like hamburgers and pizza or any food with red hot sauce Red Zinfandel is the perfect complement. A medium-bodied wine like Red Zinfandel will always taste best with red meat, while White Zinfandel, which is a newly developed wine on the market, goes well with lightly sauced pasta, fish and most light dishes.

If you like ham and sausages, a wine called Gewürztraminer will serve you well. This is also better for Asian meals and is known for its fruity flavor. Another wine that is in perfect harmony with chicken and fish pasta is Sauvignon Blanc, more popularly called Fume Blanc. Most grilled dishes like fish and vegetables, as well as exotic spicy foods, go with Rose. The turkey served at Thanksgiving should be paired with a white wine from Burgundy called Chablis. If smoked salmon is served at the table, it is best to enjoy sparkling wines.

Waiter, I want the… how do you say it?

In addition to knowing which wine to drink with your meal, knowing some important winemaker terms is also essential. If you’re buying wine, you need to recognize whether it’s brut, demi sec, sec, or off-dry. These terms refer to the sweetness of the wine. Demi sec wines are a bit sweet and brut wines are not sweet at all. You will get a good idea of ​​its sweetness before you open the cork if you look at the label that is printed below the wine brand.

Because wine selection can be bewildering, it’s essential to understand a few basics that you can use in your own dining or restaurant visits. If you have no idea while looking at the wine list board which wine is which, ask your local chef or connoisseur. These folks have enough experience when it comes to wine tasting, preparation, and serving that you can bet they can give you what you’re asking for. Once you’ve gotten some insider tips, do the wine tasting yourself. Remember that one person’s taste buds are different from another’s, so you’ll have an idea of ​​what really appeals to your taste.

The purpose of a good wine is to enhance, not to bury.

The purpose of a wine is not to overwhelm or dominate the dish served with it, but rather to complement, highlight, or contrast its strengths and hints of flavor. For most people, this requires a very fine and demanding taste bud. Some wines take time to mature and in this process their flavors change and soften or become more intense. You must be aware of this aging process for each wine. Some of these wines absorb the flavor from their storage barrels such as oak. Other wines can have a complex flavor through their color and smell. The rule is to smell the wine for a good nose (a viticulturist’s term used to denote the overall smell of a wine, including aroma and bouquet) and if you like the smell, chances are you’ll love it too. it’s taste. .

“Wine Connoisseur” is just a friendlier term for “English Specialist”.

It is important to experiment with different wines. Connoisseurs can have a pretty good idea of ​​what wine suits their taste, but you can’t ask a connoisseur for help every time you go to cook a meal with a wine. Experimenting helps you open up your wine vocabulary and broaden your wine knowledge. It will give your taste buds the opportunity to explore the art of oenological expertise. As you try many different wine brands and learn the characteristics of each wine, be sure to take note of the uniqueness of each wine. In other words, a single wine tasting session does not make the wine taste consistent. The next time you try red Bordeaux, for example, when pairing it with another dish, it won’t be the same Bordeaux wine you used to know. As you expand your tasting capabilities, you also tend to forget the characteristics of a particular wine. This is why maintaining an olfactory note of any wine is essential for anyone who wishes to explore its complexity.

Your nose knows good wine, trust it.

Finally, trust your own taste when selecting wine whether for an aperitif, dinner or dessert. Don’t worry about the “right” or perfect wine. The key is to find which one will best complement and enhance the flavor of your food. As you taste more wines and learn more, your confidence will grow. Don’t be ashamed of new wines; instead, give yourself a chance to be an expert yourself. Always exchange wine information with your local restaurateur/wine expert/wine seller. Try new wines and mix them with various foods. You can break the rules while hosting and your guests will enjoy your discovery. The point is that wine is a pleasant complement to meals and the best friend of the table. It should always stay that way.