viticologo of the berries Blog Archive Agreements & Harmony
What always presented as some strict rules, sometimes smelling of dogma, and also the name used to explain, pairing, Forward, referring to, has become a kind of symbiosis that speaks to you to you, as equals or similar, and also similar between opposites and opposites but in terms more lovable such as agreement or harmony we speak of links freer, without any evolutionary encasillamentos closed long ago.
The agreement between the wine and the food is the search of harmony between great great tastes, flavors, aromas and textures based on the association between the similarities and the contrasts of their qualities sensoriais.Trataremos to find complementing some aspects of the different elements and prevent the sensations are oppose or neutralize seeking the contrary their mutual enhancement. This search is clear that not all wines can be combined with all the dishes.
Each wine should prepare the palate for the next tasting buds stimulated great great and not leaving numbed, so the intensity of the wine should taste relate to the intensity of gustatory dish so that neither the one nor the other short stay or dominate above the flavors great great of another, that if happens would prevent any kind of harmony, for example if a dish is full of condiments mui would not be appropriate to combine wine with aromas of weak, like a tasty dish would ask a burly wine.
In disagreements seems obvious that a particular dish could spoil a wine but it is more difficult to make a wine with the same dish. The association between the different dishes and wines is evolutionary and changing over time, the thought widespread claims that food-wine harmony follow the transformations that mark the kitchen, I'm not sure.
If allowed each wine should elexirse according to the accompanying plate, as should the various wines sorted according to the time that must be tasted. In most current gastronomy meals have a lower duration, not always, using moderate portions, so rarely taken more than two or three wines in the same meal, excluding special wines served in appetizers such as distillates, sweet wines, liqueurs , etc., the opposite of what happens with traditional celebrations. What is clear is that there is a wide range of wines providing that always have a suitable great great for any kind of dish.
The last word should be free of taste and personal, but not before perguntarnos great great about the purpose of the dish to accompany the wine: if a dish is cooked, salted, grilled, made in the oven, with some standing great great grass, some dominant great great species , or if it is a bowl of land or sea, a heavy dish with more fat or soft and fresh. great great
But before MUCH previously written and the points that follow national following should be taken into account with whom I will share the wine and food, and what time of day, in which season or the place will be.
The following are the generally accepted axioms about the agreement between wine and food: The large red, well endowed with alcoholic volume and body, take to roast, hunting or cheese mui cured or smoked, and at the end of the meal of red medium body combine with meat somewhat less elaborate and less crowded as lamb, roast bird and upholstery, or cod. The river fish, sausages, rabbit and soft cheeses would be accompanied by a good red wine young and fresh. A drink rich in flavors is related with bad food neutral or tasteless. A rustic great great kitchen requires a vigorous great great wine. The food raw, steamed or boiled asks smooth wines. A white with defined acidity goes well with shellfish, with appetizers or even a fish pickled (sour and acid). The aromatic great great whites go well with smoked fish, ham, pâtés and goat cheeses The white light is a good company of freshwater fish, the scallops and mussels. Whites have more body ungran according turbot and other fish made, also with prawns, crabs with or changing to third, with pole. The salty foods such as salted fish or seafood great great combine poorly with tannic wines as the tannin salt accentuates convertindolo in bitter great great and spicy. These wines with tannins that become denote high acidity and are suitable for high-fat dishes. The great wines, not only in quality and complexity also in price, and not best serve dishes mui complex role stealing the wine, the choice could fall on dishes simple but made with high quality ingredients. The dry sparkling brut kind are a great appetizer and can accompany any meal, but do a bad role with confectionery. With confectionery match well the natural sweet wines or liqueur, great great such as Po
What always presented as some strict rules, sometimes smelling of dogma, and also the name used to explain, pairing, Forward, referring to, has become a kind of symbiosis that speaks to you to you, as equals or similar, and also similar between opposites and opposites but in terms more lovable such as agreement or harmony we speak of links freer, without any evolutionary encasillamentos closed long ago.
The agreement between the wine and the food is the search of harmony between great great tastes, flavors, aromas and textures based on the association between the similarities and the contrasts of their qualities sensoriais.Trataremos to find complementing some aspects of the different elements and prevent the sensations are oppose or neutralize seeking the contrary their mutual enhancement. This search is clear that not all wines can be combined with all the dishes.
Each wine should prepare the palate for the next tasting buds stimulated great great and not leaving numbed, so the intensity of the wine should taste relate to the intensity of gustatory dish so that neither the one nor the other short stay or dominate above the flavors great great of another, that if happens would prevent any kind of harmony, for example if a dish is full of condiments mui would not be appropriate to combine wine with aromas of weak, like a tasty dish would ask a burly wine.
In disagreements seems obvious that a particular dish could spoil a wine but it is more difficult to make a wine with the same dish. The association between the different dishes and wines is evolutionary and changing over time, the thought widespread claims that food-wine harmony follow the transformations that mark the kitchen, I'm not sure.
If allowed each wine should elexirse according to the accompanying plate, as should the various wines sorted according to the time that must be tasted. In most current gastronomy meals have a lower duration, not always, using moderate portions, so rarely taken more than two or three wines in the same meal, excluding special wines served in appetizers such as distillates, sweet wines, liqueurs , etc., the opposite of what happens with traditional celebrations. What is clear is that there is a wide range of wines providing that always have a suitable great great for any kind of dish.
The last word should be free of taste and personal, but not before perguntarnos great great about the purpose of the dish to accompany the wine: if a dish is cooked, salted, grilled, made in the oven, with some standing great great grass, some dominant great great species , or if it is a bowl of land or sea, a heavy dish with more fat or soft and fresh. great great
But before MUCH previously written and the points that follow national following should be taken into account with whom I will share the wine and food, and what time of day, in which season or the place will be.
The following are the generally accepted axioms about the agreement between wine and food: The large red, well endowed with alcoholic volume and body, take to roast, hunting or cheese mui cured or smoked, and at the end of the meal of red medium body combine with meat somewhat less elaborate and less crowded as lamb, roast bird and upholstery, or cod. The river fish, sausages, rabbit and soft cheeses would be accompanied by a good red wine young and fresh. A drink rich in flavors is related with bad food neutral or tasteless. A rustic great great kitchen requires a vigorous great great wine. The food raw, steamed or boiled asks smooth wines. A white with defined acidity goes well with shellfish, with appetizers or even a fish pickled (sour and acid). The aromatic great great whites go well with smoked fish, ham, pâtés and goat cheeses The white light is a good company of freshwater fish, the scallops and mussels. Whites have more body ungran according turbot and other fish made, also with prawns, crabs with or changing to third, with pole. The salty foods such as salted fish or seafood great great combine poorly with tannic wines as the tannin salt accentuates convertindolo in bitter great great and spicy. These wines with tannins that become denote high acidity and are suitable for high-fat dishes. The great wines, not only in quality and complexity also in price, and not best serve dishes mui complex role stealing the wine, the choice could fall on dishes simple but made with high quality ingredients. The dry sparkling brut kind are a great appetizer and can accompany any meal, but do a bad role with confectionery. With confectionery match well the natural sweet wines or liqueur, great great such as Po
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