Even if a concocted small dinner is divine, if you make a mistake in choosing the wine, everything can turn to disaster. To prevent the bad flavors blends and screwing the dinner, follow the guide.
Wine and dish should be sublimated by each other. They must accentuate certain flavors, to soften others to perfect an harmony. As starters, your littles verrines, toast and canapés will marry well with a white wine or a delicate rosé wine, which is light, slightly fruity but not too sweet. For your dish , if you steer towards the fish , the wine will be predominantly white. The proteins contained in fish soften the acidity of the white wine which don’t spoil its taste in return. Dry white wine like Chablis from Loire or a young Riesling are best suited to different kinds of fish and dish with their floral and mineral aromas. But if you roast or grill your fish , the wine will be more aromatic, woody and more powerful like a Touraine or from South West.
What wine for meat and poultry?
Red meat, with a powerful taste, traditionally call red wines. But it is not so simple, as it also depends on the piece and method of cooking. For a carpaccio or tartare, we will choose a more airy wine whose aromas do not mask the subtle flavor of the dish. From the poultry side, a chilled white wine or a slightly tannic red will do it. If you serve with vegetables or a more or less spicy sauce, the wine will have to adapt accordingly and be more aromatic.
Red wine for cheese?
The choice of wine to accompany our cheese is not as obvious as one might think. The goat cheese, for example, will be enhanced by sweet and fruity white wine, while the sheep an cow cheeses love the dry and bright white. With camembert… no wine at all! Choose either a dry cider or a Calvados liqueur. But if you prefer stay with red for cheese, opt for a less tannic wine such as Pinot Noir from Alsace or Champagne, or a Touraine.
A little citrus salad? The straw wine is the only one that goes well with the acidity of fruit. Fruits as dessert? Muscat is a delicious choice. For others, a Banyuls or Mury, whose flavors are close to the fruit, will accompany with your dessert with magic. And if you have any doubt, please seek the advice from a specialist dealer.