There are many different types of food and so, the task of choosing the perfect wine for it can be very hard. Let’s uncomplicate it?
Each dish can be more or less sweet, more or less salted, more or less acid, … They have very specific requirements. Actually, a good meal doesn’t need to be tasted with a glass of wine. But, if it’s possible, why not combine the best of both worlds?
If you look at the dish and if you know its flavors, you can almost guess what’s the most appropriated wine to that occasion. Try to identify dish flavors and aromas and look up for them in wine. More aromatic dishes: aromatic wines; more acid dishes: more acid wines; sweeter dishes: sweeter wines… Not always this rule can be applied, as well that traditional one that says red wine must be drunk with meat and white wine with fish. Although you can obtain good results, a bad combination may result in an unpleasant flavors mix!
So, here are some clues for you to enjoy this perfect combination:
- Ideally, aperitifs must be complemented with a Muscatel, a White Port or any others light and aromatic white wines.
- If you are going to eat fish, look for a light white wine or a rosé. Don’t forget ta particular case: the ideal wine for sardines is Verde ones.
- If you will eat red meat or game-meat, search for a full-bodied red wine rich in tannins.
- For acid dishes, like salads with lemon or vinegar,choose more acid wines as Verdes ones or Whites from Beira Interior, Dão, Douro, …
- Likewise, an Italian dish, including risotto, asks for soft wines with good acidity.
- For sushi, choose light and fresh white wines, rosés or sparkling wines
- Finally, also dessert has the right to have a special accompaniment! You can serve some fresh fruits, preferably laminated, in order to help food digestion. And don’t forget the right drink: our famous Port wine, a Moscatel, a sweet or medium-sweet sparkling or even a late harvest wine.
Enjoy this perfect moments with great pleasure!
Cheers!
