Posh restaurants and elegant eating venues usually do Italian food and wine pairing. This has become a normal meal set up especially in Italy. They even have a saying or a proverb for it. This alcoholic drink is usually made from grapes that are grown in vineyards. However, today there are many of these drinks that are made from different fruits.
The first rule of thumb in this activity is to match the drink with those which are served with similar ingredients with the drink that is paired. For example, pork roasts are usually served with apricots and applesauce. Hence, the drink that is to be served is something that is made with either apricots or apples.
The very first thing to remember is to never match strong flavors with the delicate ones. Matching an intensely flavored dish with a drink that is light on the palate is not a good idea. None of the match should overpower each other.
In concurrence with the first rule of thumb, acidic foods are to be matched with a alcohol that is equal in acidity with the meal one is to serve. It is known that tomatoes are acidic. Hence, tomato based dishes are best served with alcohol that is acidic as well.
There are some dishes that make the alcoholic beverage taste bitter because of its high alkalinity content. These dishes are best served with a type of vinegar that will enhance its flavors when one drinks the wine. Try serving a type of drink that neither enhances nor debase the flavors.
Cheese and alcoholic drinks make a perfect combination. This has become more of a tradition in European countries like France, Italy and Greece. There are a few things that need to be followed before doing such pairing.
There is more to think about when doing an italian food and wine pairing. The flavorful dishes merits a wine that is neither strong or subtle, but fits just right. There are dishes in which this beverage is one of the main ingredients.
The first rule of thumb in this activity is to match the drink with those which are served with similar ingredients with the drink that is paired. For example, pork roasts are usually served with apricots and applesauce. Hence, the drink that is to be served is something that is made with either apricots or apples.
The very first thing to remember is to never match strong flavors with the delicate ones. Matching an intensely flavored dish with a drink that is light on the palate is not a good idea. None of the match should overpower each other.
In concurrence with the first rule of thumb, acidic foods are to be matched with a alcohol that is equal in acidity with the meal one is to serve. It is known that tomatoes are acidic. Hence, tomato based dishes are best served with alcohol that is acidic as well.
There are some dishes that make the alcoholic beverage taste bitter because of its high alkalinity content. These dishes are best served with a type of vinegar that will enhance its flavors when one drinks the wine. Try serving a type of drink that neither enhances nor debase the flavors.
Cheese and alcoholic drinks make a perfect combination. This has become more of a tradition in European countries like France, Italy and Greece. There are a few things that need to be followed before doing such pairing.
There is more to think about when doing an italian food and wine pairing. The flavorful dishes merits a wine that is neither strong or subtle, but fits just right. There are dishes in which this beverage is one of the main ingredients.
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