The Art of Pairing: Wine and Food

Wine is the oldest drink in the world dating back to historical times before Christ, such as the Greek, Egyptian and Roman empires, where it was classified as the drink of the gods and used for religious purposes.

Currently this drink is used in different events and situations, both special and in daily life. Well, we must clarify that we not only observe its presence at parties and entertainment, but that there are people who usually consume it as a companion to their meals during the day.

Here is the importance of knowing about the art of pairing in order to create an excellent relationship between wine and food, so today we will offer you some tips that you can use to make your meals more enjoyable and surprise your family and friends in those special occasions that you should not lose sight of.

Have you ever heard about the art of pairing?

This is defined as the perfect relationship between wine and food. Although multiple authors in the field of gastronomy talk about the correct choice between a good wine with a certain dish of food, it should be noted that today there are new ways to establish the harmonious relationship between wine and food, which break with traditional patterns. taxes by wine-producing countries such as Spain, Italy and France.

What should be taken into account?

Today we will present the best known and basic recommendations when talking about the relationship between wine and food.

The first thing we must be clear about is that, in order to obtain an excellent combination, aspects such as the components and characteristics of the wine and food must be evaluated, that is, in the case of wine it is important to take into account the color if it is white, pink or red, the density that refers to the alcoholic graduation that makes the wine more powerful or softer, and finally its aroma to create an excellent harmony.

On the other hand, when we refer to food, the aspects that we must keep in mind are the order of service, that is, the position in which the dish is located, whether it is a starter or appetizer, the main course or dessert, in addition to its ingredients and the recipe itself that can result in a hot, cold, sweet, bitter, acid or sour dish.

  In addition, in order to achieve an excellent relationship between wine and food, it should be noted that there are dishes that have ingredients such as cocoa, vinegar, spinach, eggs or simply that end up being highly seasoned recipes such as Indian and Mexican food. which make some expert wine tasters recommend that in these cases the relationship between wine and food should not be made.

What are the classic and traditional combinations?

As we know, the main trivial combinations that we all know are the following: for dishes that contain red and fatty meats, that is, heavier dishes are usually accompanied by a red wine that is quite dry and therefore quite old, since this allows to cut the sensation greasy on the palate.

On the contrary, when talking about white meats such as fish, chicken and any poultry meat, it should be accompanied by white wine, since these tend to be fresher and smoother. These types of wine are also often used at dinner as an excellent accompaniment to starters, since due to its softness and freshness, it stimulates the appetite without producing a feeling of fullness or excessive satiety.

Finally, to accompany the dessert, we usually choose to combine a sweet and fruity wine that intensifies the flavor of the sweet on the palate.

In short, whatever choice of wine you want to make, in order to guarantee a good accompaniment with our food, always try to take into account the dish that you are going to accompany, in this way, even if you are not an expert wine taster, you will be able to generate the harmony between both elements.

That is why at Bodegas de Andalucía we recommend you not to stop visiting our wine catalogue, since we have a wide range of varieties of red, rosé and white wines that will be the perfect accompaniment for that special meal that you deserve so much.