Blakeney Bridge Wine suggests What Wine Goes With What Food
When it comes to food and wine, there are a few extraordinary combinations. Actually, most of food and Wine pairings do not affect each other negatively but coexist peacefully. In most of the matchesâ€™, the food and wine percentages accentuate flavours within each other enhancing the taste.
On the overall, extreme flavours in food narrow down the range of wine Blakeney Bridge Wine pairings that might work well or fail to work. For instance, you will find it hard to match an oily fish like the Spanish mackerel. When you are trying to find the best wine for particular food and vi ce versa, the rule of thumb is to work more with weight and structure rather than flavour. Here are some tips that will help you match wine to the right food.
Avoid matching delicates and strong: Avoid pairing a powerful high tannin or high alcohol wi ne with a delicate light fish and vice versa. Appreciate acidity: Sometimes people tend to steer away from high acid wines, such as the Muscadet or Sauvignon Blanc. However, the best way to match it with food is to use cheesy or creamy sauces, deep fried fishes, while tart wines do very well with foods like vinaigrette on salad. Tannin wines pair very well with fatty food: This is mainly because a tannin wine will cut through fat viscosity Do not upstage a great wine: If you have a great bottle of wine that, you would love to show off to your guests, especially old vantage wines that are less savoury but subtle, avoid serving complex dishes, and instead serve simple dishes that make the wine the centre of attraction