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Thursday 08/14/08 - Wine Accessories
A Featured Wine Accessories Article
The Harmony between Food and Wine
Wine is a social drink which should be enjoyed in the company of friends and .. food.
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!
Thoughts about Wine Accessories
The Harmony between Food and Wine
Wine is a social drink which should be enjoyed in the company of friends and .. food. The right combination between food and wine is a source of ultim...
Click Here to Read More About Wine ...
Recommended Wine Accessories Items
The FTD® Morning Joy™ Bouquet (Premium)
Dendrobium orchids in a rich purple hue are discreetly accented with bear grass. Arranged in a clear urn-shaped vase, this bouquet is perfect for any time, any occasion, or 'just because'. #B1-3702 B1-3702P
Price: 59.99 USD
Wine Accessories in the news
Bertolli Roasted Chicken & Linguini
Mon, 11 Aug 2008 11:24:10 PDT
Price: $9.99 Serving: 1/2 package, 12oz. Servings per package: 2 Calories: 410 per serving Fat: 26%, 17g Cholesterol: 25%, 75mg Sodium: 70%, 1680mg Protein: 25g Carbohydrates: 14%, 41g Fiber: 16%, 4g Sugar: 6g Weight Watchers Points: 9 Points Bertolli says: Imported linguini pasta cooks up al dente and twirls around your fork, just like it does at a table in Tuscany. Tender roasted chicken breast filets, melted mozzarella and zucchini are perfectly married in a mellow tomato basi
Hahn's California wine club
Mon, 11 Aug 2008 09:38:47 PDT
Monterey County is known for its great seafood and one perfect pairing is Hahn Estates Pinot Noir with Cioppino. Hahn Estates has an annual Cioppinot Noir event in fact. The Pinot Noir is a tasting room and wine club favorite at Hahn Estates.
Education Video - Sauvignon Blanc
Mon, 11 Aug 2008 08:10:58 PDT
Wine Spectator has a great new educational video on a great summer wine - Sauvignon Blanc. In the video "Sauvie Time," MaryAnn Worobiec shares information about California Sauvignon Blanc wines and provides insight as to how Sauvignon Blanc 'age' in the bottle. Watch the video: http://click.winespectator.email-publisher.com/maal7hfabJkGTb8w3TTbaehlJd/ Have you ever tasted an aged Sauvignon Blanc? Related Article: Find Sauvignon Blanc food and wine pairings here: http://kathleenlisson.blogspo
Oh, Canada! A Great Gewurztraminer
Mon, 11 Aug 2008 05:30:00 PDT
Our neighbors to the north make some great wine--and not just ice wine, either. Until now, I have to admit that the only Canadian wines that I've had were the lovely dessert wines that are made after grapes freeze on the vines. But I just opened up a 2006 Konzelmann Estate Winery Gewurztraminer Reserve and it was an excellent QPR revelation. ($11.99, Costco; available online for under $15) The 2005 vintage is pictured to the left, because I threw out the bottle before taking a label shot. The K
Ooh-be-doo, I wanna be like you
Sun, 10 Aug 2008 03:11:19 PDT
JESUS! Make Me a Christian, Channel 4, 7.00pm JILLY! Celebrity Wife Swap, Channel 4, 8.00pm Has anyone noticed a theme in Channel 4’s reality and lifestyle output? Every show, from A Place in the Sun to 10 Years Younger is about changing your life somehow, either not being satisfied with what you have and changing it, or experiencing someone else’s life to ‘learn’ something. Tonight’s double bill is no exception to this formula. Following Make Me a Muslim, Channel 4 decides to repeat the f
Wine Food Pairing with Pineapple Salsa
Sat, 09 Aug 2008 09:12:00 PDT
It all started out 2 years ago when I bought a pineapple at the local Publix store .... we ate the pineapple, enjoyed it and then my husband said "why don't we plant the top"? OK, we live in Florida, why not? I trimmed the top a bit and put it in a glass of water for a few day ... not much happened except the water got cloudy ... so I went out to the back yard, dug a shallow hole filled, it with water and then placed the scraggly looking top, in the hole, brushed dirt and mulch around it and ga
Wine Goblets
Wine Holder
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The Harmony between Food and Wine
Wine is a social drink which should be enjoyed in the company of friends and .. food.
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!
ABOUT THE AUTHOR
www.wines-resource.com
Thoughts about Wine Accessories
The Harmony between Food and Wine
Wine is a social drink which should be enjoyed in the company of friends and .. food. The right combination between food and wine is a source of ultim...
Click Here to Read More About Wine ...
Recommended Wine Accessories Items
The FTD® Morning Joy™ Bouquet (Premium)
Dendrobium orchids in a rich purple hue are discreetly accented with bear grass. Arranged in a clear urn-shaped vase, this bouquet is perfect for any time, any occasion, or 'just because'. #B1-3702 B1-3702P
Price: 59.99 USD
Wine Accessories in the news
Bertolli Roasted Chicken & Linguini
Mon, 11 Aug 2008 11:24:10 PDT
Price: $9.99 Serving: 1/2 package, 12oz. Servings per package: 2 Calories: 410 per serving Fat: 26%, 17g Cholesterol: 25%, 75mg Sodium: 70%, 1680mg Protein: 25g Carbohydrates: 14%, 41g Fiber: 16%, 4g Sugar: 6g Weight Watchers Points: 9 Points Bertolli says: Imported linguini pasta cooks up al dente and twirls around your fork, just like it does at a table in Tuscany. Tender roasted chicken breast filets, melted mozzarella and zucchini are perfectly married in a mellow tomato basi
Hahn's California wine club
Mon, 11 Aug 2008 09:38:47 PDT
Monterey County is known for its great seafood and one perfect pairing is Hahn Estates Pinot Noir with Cioppino. Hahn Estates has an annual Cioppinot Noir event in fact. The Pinot Noir is a tasting room and wine club favorite at Hahn Estates.
Education Video - Sauvignon Blanc
Mon, 11 Aug 2008 08:10:58 PDT
Wine Spectator has a great new educational video on a great summer wine - Sauvignon Blanc. In the video "Sauvie Time," MaryAnn Worobiec shares information about California Sauvignon Blanc wines and provides insight as to how Sauvignon Blanc 'age' in the bottle. Watch the video: http://click.winespectator.email-publisher.com/maal7hfabJkGTb8w3TTbaehlJd/ Have you ever tasted an aged Sauvignon Blanc? Related Article: Find Sauvignon Blanc food and wine pairings here: http://kathleenlisson.blogspo
Oh, Canada! A Great Gewurztraminer
Mon, 11 Aug 2008 05:30:00 PDT
Our neighbors to the north make some great wine--and not just ice wine, either. Until now, I have to admit that the only Canadian wines that I've had were the lovely dessert wines that are made after grapes freeze on the vines. But I just opened up a 2006 Konzelmann Estate Winery Gewurztraminer Reserve and it was an excellent QPR revelation. ($11.99, Costco; available online for under $15) The 2005 vintage is pictured to the left, because I threw out the bottle before taking a label shot. The K
Ooh-be-doo, I wanna be like you
Sun, 10 Aug 2008 03:11:19 PDT
JESUS! Make Me a Christian, Channel 4, 7.00pm JILLY! Celebrity Wife Swap, Channel 4, 8.00pm Has anyone noticed a theme in Channel 4’s reality and lifestyle output? Every show, from A Place in the Sun to 10 Years Younger is about changing your life somehow, either not being satisfied with what you have and changing it, or experiencing someone else’s life to ‘learn’ something. Tonight’s double bill is no exception to this formula. Following Make Me a Muslim, Channel 4 decides to repeat the f
Wine Food Pairing with Pineapple Salsa
Sat, 09 Aug 2008 09:12:00 PDT
It all started out 2 years ago when I bought a pineapple at the local Publix store .... we ate the pineapple, enjoyed it and then my husband said "why don't we plant the top"? OK, we live in Florida, why not? I trimmed the top a bit and put it in a glass of water for a few day ... not much happened except the water got cloudy ... so I went out to the back yard, dug a shallow hole filled, it with water and then placed the scraggly looking top, in the hole, brushed dirt and mulch around it and ga
Wine Goblets
Wine Holder
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