At the beginning of the century, it was common to serve five different wines during the same meal. Today, we are limited to two wines. Champagne is most often offered as an aperitif.
In fact, according to numerous criteria such as taste, location, season or product quality, the mix between the food and wine can vary considerably. Nevertheless, there are some basic rules:
-The delicacies deserve subtle and fine wines. In contrast, if the dish is strong in flavor, the wine must be full-bodied.
-The red wines are a perfect match with meats; while white wine, with fish and shellfish.
-Sweet white wines should not accompany oysters; avoid red wines with sweet dishes.
-To accompany a dish with sauce, it is important to drink a wine from the same region. In general, regional products are often excellent match for taste and the innovation.
– Contrary to popular belief, the tannic red wines are very susceptible to cured cheeses. With the exception of some full-bodied, most white wines harmonize perfectly with cheeses. Once again, regional products should be preferred!
For dessert, avoid, if possible, the brut champagne that destroys the delicacy of most dishes. Favor semi-dry champagne or a sweet wine.
Find below a list of our best advices to define your wine in terms of taste:
Tannic red wine: lamb, grilled or roast beef, duck, venison, stew.
Light red wine: charcuterie, grilled.
Dry white wine: seafood, shellfish, grilled fish or with sauce, snails, white meat.
Sweet white wine: foie gras, fish, desserts.
Champagne: shellfish, fish in sauce, foie gras, dessert (semi-dry ).
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