TALKING ABOUT WINE AND FOOD PAIRING (SAINIK'S STORY)

Today we will discuss about Wine and Food Pairing.There is possibly no better Beverage to accompany a meal than wine.As wines are available in infinite variety of tastes,textures,and aromas,they can be paired with several dishes from all over the world.

                                 

When the perfect Wine has been chosen,the total experience of the meal double up;the wine tastes better and so does the food and there is perfect sensory harmony.

In order to match Wine and Food it requires from the dinner,an elevated and educated palate and from the SOMMELIER (A sommelier ; French pronunciation: )or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role in fine dining today is much more specialized and informed than that of a wine waiter.Sommeliers Australia states that the role is strategically on par with that of the chef de cuisine),an in-depth familiarity with both Food and Wine

Wines exist for the pleasure of pairing them with food,and if they are paired wisely,the resulting harmony of smells and flavors will enhance their characteristics.

Food and Wine Pairing Tips Everyone Should Know

Can't remember which wine pairs well with salmon or your

restaurant's chef special? Well these tips cover all the basics

on what you should and should not do when pairing wine

with food. These tips will help broaden your horizons on the

impact wine can have on the dinning experience.

1. Red Wines and Red Meat. One of the most basic tips

that is easy to remember and will help you make quick

recommendations. The reason that red wine pairs well

with red meats, such as steak, is because of its ability to

soften the proteins in the meat and help enhances the

flavors of the fat. The softening of the meat occurs

because of the tannin, a chemical compound found,

found in red wine.

2. White Wine and Light Meat ( Fish and Chicken). White

wines pair well with fish because the acids in the wine

enhance the taste of the fish, making it taste fresher.

Similar to how lemon is squeezed over fish to enhance

the taste, white wine can have the same impact

because of it acidity.

3. If the same adjective can be used to describe the food

and wine it is likely a pairing that will work. For instance,

Sweet Wines go great with Sweet Food. A great example

is fruit based desserts or tarts and Sweet Wines. 

4. Some times it can be tricky to pair wines with meats or

fishes that have a heavy sauce. The best way to

approach a dish like this is to pair the wine with the

sauce and not the meat. 

This allows for a better

experience because some sauces can have bad

interactions with wine. For instance you want to avoid

pairing bitter sauces with bitter taste because of the

bitterness will build, creating an unfavorable taste.

5. Ultimately drink what you enjoy, but also don't miss out

on the ability to explore.

CHEF'S TIP :- Keep your wine comfortable. The worst place to store wine is on top of the refrigerator, where heat and vibrations can wreak havoc. If space allows, put a rack in a room without direct sunlight. If your new abode is too tiny, store wine in the coolest and darkest part of your apartment—a closet.