HOW TO PAIR WINE WITH FOOD
There is no doubt that people love to drink when they eat. However, there is some kind of secret connection between taste, scent and texture in food and drinks. Finding the right combination can lead to a time to remember while a wrong one can lead to a disaster. Now let’s see how we can pair wine with food in an affordable Italian restaurant Singapore has to offer.
Many experts can confirm that the color of the wine doesn’t have anything to do with food, but the components wines of certain color contain should certainly guide you to your final choice when it comes to pairing wine and food because of the different reactions when they are combined.
Wine can emphasize the taste of food or to suppress it. For example, soft white fish fillets could not be noticed if we drink Hamburg-based wine. However, brisk fruity Zinfandel will add a wonderful aroma of forest berries, while the combination of Bordeaux with some venison can lead to some unusual sensations.
It is probably the best idea to make a combination of food and wine that leads to some new, Italian cuisine Singapore offers is a great start. The proteins from the meat can easily eliminate heavy tannins, so many heavy wines that you’ve purchased by mistake can be easily consumed with a juicy steak.
On the other hand, try a top Bordeaux red wine with nuts. It is interesting that pairing food and wine doesn’t necessarily mean that you have to look for a compatible combination because sometimes opposites attract!
Wines can have weak, moderate and strong taste. There are also wines with mineral, fruit, earthy and floral taste too. Wines should be served with food that contains parity in its composition. Try distinctively white sparkling wine like white Burgundy with mushrooms or Chardonnay with melon ice cream.
It is also a well-known fact that strong wines are perfect when they are consumed with sweet food. Creamy wines like Chardonnay match very well with cakes and crab meat too. Light, medium, full wines are looking for counterweight. Very spicy Mexican or Far East cuisine won’t get along very well with European fruity wines.
As we have mentioned before there are certain wines and foods that don’t have anything in common and matching them is a true art. But, you need to be careful because wrong pairing can lead to “disasters”. Now let’s see what makes a good combination especially with Italian food and wine Singapore is offering.
Sweet and dessert wines become less sweet and far more emphasized when we drink them with salty food. The same thing happens if you drink them with sweet food. Wines that are a little bit sour can increase the effect of salty food and they can also reduce the feeling of greasiness.
Wines that are rich in tannins taste, less “aggressive� with salty foods and they also reduce the sweetness of cake.
On the other hand, you should never pair strong and heavy wines with delicate dishes. A wine with large amount of tannins served with spicy dishes will dry out the mouth and if it is served with sweet foods it eliminates the sweetness.
To Help you find the right match take a trip to Burlamacco. The best Italian restaurant in Singapore
Burlamacco Ristorante
http://www.burlamacco.com.sg/