Wine and food: the main principles of combination 

We have prepared for you a small practical guide on the proper combination of food and wine 


The right food, along with the right glasses and the right temperature, is an important factor in letting the wine open. The basic principle of selecting wines for dishes is as follows: the more complicated and interesting the wine is, the more simple it is accompanied by food, and vice versa. 

Remember, food works with wine in contrast: give sweets to dry wine, and it will seem unbearably sour. On the other hand, sour wine will perfectly emphasize the taste of spicy dishes, and light young floral and fruit wines are good with savory gourmet desserts. 

As for seasonings and dressings with vinegar, this is a harm to the taste sensations, which cannot be compensated for in any way: vinegar in the seasoning irreparably discolours the wine. 

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How to combine wine with food 

  • Dry white or pink wine is an excellent aperitif, that is, it is combined with slices of cheese and canapé eateries better with seafood!  sturgeon caviar, shrimp, oysters. Rosé wine can also be served with good sausages, fried fish, grilled poultry, soft cheeses. 
  • White riesling and gevurtstraminer are good for baked fish they are quite dry, which have a moderately rich, expressive, and yet fresh taste. 
  • If game or fish is cooked in wine sauce, table wine for sauce and more noble wine served to the table must, however, be of the same geographical origin. 
  • For light soup, pick up a light, neutral wine, for fish soups, of course, white. To meat red, but the fatter the meat, the more strong, tannin, ripe. 
  • When serving light meat with vegetable or fruit side dishes (poultry or fish with asparagus, cauliflower, artichokes, baked apples), choose white table dry or semi-dry wines. Such dishes are fresh enough, natural, natural, to give them a completely outstanding wine. On the other hand, with a simple homemade, white or red, for example, with Italian ordinary wines, they will look a little different, but, nevertheless, attractive. 
  • Dry white wine, from the Moldavian aligote to the best burgundy, is also suitable for mussels, oysters, snails, cold meat snacks. 
  • Dessert wines sweet, fortified, such as nutmeg, or flavored white and red vermouth, served with fruit and ice cream before coffee. Still, coffee and pastries require easier wine, or, even better, a full-fledged digestif cognac, strong dessert liquor, whiskey. 
  • Champagne wines are considered permissible to serve with everything if it is brut, and only with dessert, if anything else is dry or semi-sweet wine. However, there is a point of view at which only brutes, extra bruts and ultra brutes can be great champagne wines, and as for the author of this article, he adheres to it. 
  • The hardest thing is to find a pair of chocolate: even a wine in which critics note pronounced chocolate notes does not guarantee compatibility. And all because the specific taste of chocolate, reinforced by a heavy texture, "crush" any wine. So there are prospects for this combination only if chocolate is light, for example, in the form of air mousse, and wine, on the contrary, is aggressive energetic sautron, port or malaga.