Perfect combinations for a good red wine 1
But for the benefits and the taste of red wine to be expressed at their best, it is necessary to make the right combinations of red wine with food. A quality wine paired with the most suitable food and goodness is done! But how can you find your way around? Let's see together some simple rules to match red wine to the dishes you bring to the table.
The right combinations red wine food
To always be able to combine red wine with food it is good to always keep these simple rules in mind, within everyone's reach. A great classic of the table is pairing red wine with meat, so this rule probably won't sound entirely new to you. It is not a stereotype but it is the truth: it is true that red wine is perfectly suited to enhance the flavors and aromas of meat dishes. But perhaps you don't know the details of this rule yet: which red wine to pair with depends on how well the meat is cooked.
For rare meat it is better to choose a very young wine, the opposite in the case of boiled or very cooked meat. In this case it is better to choose a Chianti or an Amarone.
Montepulciano d’Abruzzo is excellent for grilled meat, while Nero d'Avola or Sirah go well with sausage and steaks. But white meat can also go well with red wine. If it is cooked on the grill or grilled, it is better to opt for a fresh and light red wine such as Marzemino del Trentino, while a Cabernet is good for stopping veal. What about the chicken? Prepared for the Cacciatore requires a beautiful young red.
Red wine with fish, cheeses and desserts
Pairing red wine with fish may seem like a risky choice. As we have seen, usually red is reserved for meat, while fish goes well with white wine. But it is possible to successfully combine red wine with fish. The highly flavored fish dishes, such as Cacciucco, require young and fresh reds, such as Chianti and Montecarlo rosso, also suitable to accompany the Livorno-style mullet. More classic, on the other hand, is the combination of red wine and cheese. In this case the rule to keep in mind is the rule of contrast: a fresh cheese requires a light wine, while a very aged cheese gives its best with an aged and alcoholic wine.
Esempi di abbinamenti vincenti sono il grana padano stagionato e Barbaresco, Gorgonzola e Marsala, caciotta di pecora con Montepulciano d’Abruzzo. E per quanto riguarda i dolci? La regola è abbinare ad essi un vino dolce. Vanno bene vini dolci freschi e aromatizzati con i classici bignè al cioccolato, mentre se avete castagne in tavola il meglio è gustarle con Lambrusco o Barbera.
