The holiday is not only a rich and varied menu, but also, so to speak, a wine list. Drinks are served at the table different, so that any of those present could find something to their liking. And often the housewives ask themselves the question: "How to bite wine?" The culture of wine drinking in our country is somewhat lost, harmonious combinations of drinks with food are forgotten (or were not known). But I don’t feel like hitting my face in front of the guests. Especially if a celebration is planned, at which unfamiliar people will be present - friends will forgive the mistakes, but it is not known how outsiders will react to this.
How to eat wine: general rules
There is a fairly simple but unshakable principle. And if you follow it, then it is quite possible to be known as a connoisseur of etiquette. How to bite a wine depends on what its bouquet is. If the aroma and taste are complex, saturated, then the wine is supposed to serve the simplest snacks that are not able to "hammer" exquisite notes. Only three products do not change the wine "spirit": bread, cheeses and fruits. Moreover, the cheese is taken without additives, with a strict and soft taste, and the fruit should be contrasted with wines: if the latter is sour, then the appetizer is taken from sweet varieties - and vice versa.
If you have the opposite situation, and on the table there are dishes that have their own “character”, a delicate and vulnerable taste tone, the simplest and most ordinary wines are put in company with them. Here they already should not overshadow the food.
Which categorically does not fit
There is also a list of what to eat wine is by no means worth it. First of all, they include any dishes containing vinegar: it is able to destroy even the most pronounced taste. In second place, oddly enough, nuts. They knit receptors that become immune to the taste intricacies.
Avoid salads and other mayonnaise dishes, especially if you drink sparkling wines. Mayonnaise not only levels the taste, but also (in combination with “bulbs”) can lead to difficulties with digestion.
Certain spices, such as cinnamon, vanilla and mint, can poison all the sensations from savoring the wine. So if you plan to serve pastries to wine, dispense with these traditional seasonings. And meat dishes are prepared without curry, which is also not too friendly with the wines.
Cigars, hookah and cigarettes interrupt the aromas of wine. So smokers need to take a significant pause before using it. Moreover, the sommelier insist on several hours.
The best company for white wines
Let's start by listing what to eat white wine with. Seafood is best suited to it. The only thing that will not be in harmony with the drink is fatty fish. Fruits - whatever, the only ones that do not bite dry wine with are citruses. They too intensify the sour taste. You should not abuse it with hot spices that clog up the aroma and burn the tongue. Cold varieties of veal or pork are quite harmonious with white wines.
If you have elegant, expensive white wines available, be generous to serve caviar with them. Both red and black are suitable, but not artificial and cheap.
Fortified wines blend perfectly with sweet fruits like peaches, pineapples and pears. By the way, citrus fruits can also be served with them, not lemons, but tangerines with oranges. Chocolate and sweets from it, ice cream and light sweet desserts will also be good.
Red vine: harmony with snacks
Now we’ll figure out how to eat red wine. It is considered heavier, therefore it is served with meat - fried or baked. Moreover, if a fortified version is used, it is better to give preference to barbecue and spicy dishes. In their absence, soups will be the best choice. As always, cheeses are appropriate, but not fatty.
Semi-sweet or semi-dry table varieties are good with sausages, fried mushrooms and fresh vegetables. And this applies to white species.
Semi-sweet pink goes perfectly with raw smoked sausage from expensive, fried fish, soft cheeses and grilled chicken. And yet, oddly enough, pizza is in perfect harmony with him. Naturally, without too sharp components.
Champagne snack
The gravest error we have had since Soviet times is the belief that chocolate will be the best accompaniment to sparkling wine. In fact, it is impossible to imagine a worse snack. Unbeatable in combination with champagne of any degree of “dryness” were and remain fruits. And the best apples or strawberries. They emphasize the delicate taste of wine, soften the bitterness with sourness and leave a bright, but delicate finish.
Champagne is great and with Japanese dishes. Sushi and rolls do not conflict with him, but perfectly get along and complement each other.
If you follow the French traditions, then champagne is better to eat salted. Gherkins (can be replaced with homemade pickles) and olives are especially recommended. Only the latter should be either without filling, or with a neutral filling - the same cucumber, anchovy, cheese or shrimp. Lemons or hot peppers ruin your pleasure.
Semi-sweet sparkling wine is usually served as the completion of a banquet, a kind of dessert. Accompanying him is appropriate: sweets (with a minimum of chocolate, and preferably without it at all), pastries, juicy fruits. From baking, preference is given to not very sweet and fairly light versions: fruit pudding, low-fat pies, cheesecakes. Sherbet, creme brulee and ice cream, especially apple and strawberry, are also quite approved.
Elegant and sophisticated
Those who are well versed in what is best to eat wine, but do not want to do with a primitive menu, can be advised to prepare quails. The appetizer will be universal, suitable for both white and red varieties, like any other game.
Preparing a snack is not too difficult, and your guests will be delighted. Carcasses are pre-fried in fat (not oil) almost until cooked. The melted fat is drained, the birds are transferred to the stewpan. Fresh cherries spared from the seeds are added to them. Eight carcasses will go somewhere 200 grams of berries. Half a glass of broth (poultry, chicken can) and a spoonful of good cognac pour in here. Of spices - only salt. Quails are touched until final readiness, transferred to a beautiful deep dish, sprinkled with fresh cherries and poured with the resulting sauce. The perfect choice! Particularly willingly quail bite semisweet wine.