Harmony of wine and food

What is the harmony of wine and food?

All good food, from the simplest to the most elegant, must be accompanied by appropriate wines and liqueurs for that there is a harmony between wine and food. The issue therefore is which liquors and wines should be served with food

.

As a general rule, if the stews have been prepared with wine, the same wine that was used for the preparation should be served and you should never use wine in the kitchen that you would not serve at the table.

SNACKS

In our country, our favorite snack is the pisco sour, but today some great liqueurs are also served with water

and ice.

The most rigorous and traditional aperitif in an elegant recipe is brut or dry champagne, at a temperature of 4 degrees Celsius. It is international custom to add a little natural fruit juice, particularly orange, mandarin, grapefruit, strawberry or cherry, to each glass of champagne, when this wine is served as an aperitif

.

SOUPS

For those who have been prepared with wine as an aromatic mordant, the same wine that was used in the preparation of the soup should be served

.

For cream-based soups, fragrant and non-liqueur white wines should be served.

For bisques and strong blended soups, full-bodied white wines should be served.

For fish soups, dry white wines or full-bodied rosé wines are served.

APPETIZERS

White or rosé wines, dry or semi-dry

.

In the particular case of melon, prepared with ham, salt and pepper, and served as a starter, the right wine is a dry sherry. On the other hand, when served plain or with sugar, as a dessert, port is recommended.

SEAFOOD

Oysters, and in general shell seafood, should be accompanied by high-quality dry white wines; while crustaceans are preferred with white or gold wines with a good scent and body, and they

also allow strong rosé wines.

FISH

All dry or semi-dry white wines are generally used, but when the fish has been prepared in stews or with sauce, the same wine used in the preparation of the stew or sauce should be used, in general, a sweet white wine, such as barsac or sauternes

.

FOIE GRAS

The real place to serve pâté is as a starter, and in this regard there are two irreconcilable trends: the first that prefers great semi-dry, aromatic and full-bodied white wines, and the second that opts for great red wines with a strong body and a strong aroma, such as burgundy

.

EGGS

Simply fresh water.

WHITE MEAT: CHICKENS, RABBITS, ETC.

Excellent red wines that smell good but not too full-bodied.

RED MEAT: BEEF, DUCKS, PARTRIDGES, ETC.

Excellent full-bodied red wines.