The Pairing
Good wines can be paired
With almost any delicacy, however, certain types of wines are recommended to accompany some foods, also considering the climate and the time they are to be consumed.
A classic pairing It is made with good cheeses, dried fruits, even with figs, dates, strawberries and with good quality sausages, such as a good Iberian ham with pata negra.
Cheeses and red wines are natural companions, but white wines generally harmonize better with cheese than reds. The rosé and sparkling wines harmonize very well with the soft pasta, and the strong wines with character combine with strong and aromatic cheeses.
If you are looking to intensify the flavor of both products, a smooth and balanced Syrah with a Camembert will be perfect, another example is to contrast a late harvest wine with a sweet character with the strong aroma and the spicy and salty flavor of a Blue Cheese.
When you are going to pair a quality wine with an excellent cheese, you must consider the following conditions:
- Put the cheese on a plate or white surface and use daytime lighting, or even lights to distinguish the tones of this.
- Avoid places with strong odors or where people have smoked.
- Taste your wine and a good cheese without hunger or feeling full.
- Much of the experience will be lost if you have consumed strong drinks, coffee, or smoked.
Pairing with tapas (snacks, snacks)
Now that Spanish tapas have begun to spread internationally, we find that they can be paired with different wines and make a normal tapas tasting and turn them into something much superior when accompanied with a glass of a good wine.
The characteristics of the tapas consist of the variety and creative mixtures of the different flavors in small quantities, this allows young red, rosé and white wines to be tasted.
Vegetarian tapas go very well with a good white wine, even some Mexican tacos will be better enjoyed enhancing their flavor with a young red wine.
Vegan avocados go very well with good white wheel.
The pairing par excellence is the one that is accompanied with a good meat.
The red oak or gran reserva wines are the ones that best accompany a good steak or beef steak, a sirloin, a entrecote, a bull's tail, a steak, roast beef or an entrain or lamb. Also the game meat; wild boar, rabbit, venison and duck go well with these wines.
Poultry and veal are best paired with young and even rosé and white wines, depending on the preparation.
But why hadn't he come up with a glass of good wine with a good whole grain or cereal bread, virgin olive oil, a bit of Modena balsamic vinegar and some olives?
Good quality breads also have a space in the pairing with a good wine, the bakery has been refined and reached a predominant place in good taste.
If you combine it with a good organic virgin olive oil from first cold pressing, you will experience new sensations. Among the oils they find: PICUAL from Jaén; fruity, intense bitter and clear spicy tones, the ARBEQUINA type from Catalonia fruity oil, between greenish and yellow, with aromas of apple and fresh almond, soft and sweet, the HOJIBLANCA from Malaga and Córdoba of an intense green color, with aromas of ripe fruits and memories of avocado, presenting a pleasant flavor with slight hints of bitterness and itching, the CORNICABRA from the central area of Toledo, Ciudad Real and Madrid with a greenish yellow to gold color, with a fresh aroma and a flavor between sweet, bitter and somewhat spicy, the VERDIAL from Badajoz with aromas of green olives and dried fruits (almonds) with a sweet taste in the mouth.
If you put the oil and a little balsamic vinegar of Modena on an extended plate to moisten the bread. It is an excellent idea to pair with a young red wine and with whites or rosés.
Your appetite has been whetted, right? well, good cheers!
