The key wingredient!!
Bienvenido, a nuestro blog de vino. Soy Daniel Harringon sumiller en Avinae Wine & Spirits . Con el tiempo, gracias a lectores como tú, éste espacio se ha convertido en uno de los blogs de vino más leídos en ingles. Gracias por estar a ese lado de la pantalla. Te animo a que pases al nuestro colaborando con tus comentarios y preguntando lo que te interese.
Nunca hemos tenido la pretensión de entrar en ránkings de los mejores blogs de vino de España. Ni cosas por el estilo. Desde que empezamos con Avinae Wine & Spirits ,Mallorca Wine Experience y ahora con Vinos de Mallorca siempre hemos querido dotar a nuestra web de contenido de calidad. Nos inspiramos en algunas webs inglesas que nos parecieron interesantes. La idea es que los miembros de nuestro club de vinos tuvieran en este espacio un rincón donde poder encontrar información útil. Vídeos sobre catas de vino, algunos consejos para aprender de vino, curiosidades sobre le mundo del vino, recomendaciones de vinos y de winebars en los que hemos estado (y nos han gustado), ideas para hacer enoturismo, etc. Hay posts que incluyen vídeos y hay otras entradas con sólo texto.
Wine for thought: The key Wingredient!!
The key Wingredient!!
The key to succesfully understanding what part of your meal your wine should pair with, is a combination of
chemistry and preference. I know that we all find comfort in the simplified concept white wine = Fish and red wine goes with meat, but this way of thinking can often hinder your experience rather than help it, which in turn leads to either blaming the wine or the food.
Lets take a look at food by basic categories and try to inspire alternatives and help with some of the confusion.
Fish and Seafood – So both of these do tend to go with white wine, true, but it is also true that what kind of white is important and also that not only whites are perfectly suited, as light to medium reds, even fortifieds can provide just as much of a harmonius paring. lets take a look;
Whitebait, squid and non spiced octopus go very well with the traditional Galician whites, like Albariño and Ribeiro, but a lovely and cold manzanilla or fino can pair just as well. For something very different, try Granache based Rose or even a well chilled beaujolais.
White Fish w/ Veg ( no sauces ) is perfectly accompanied with light, fruity or dry and herbaceous whites, but think of this dish also as a chance to give provence rose a reason to be at the dinner table
Salmon, Tuna in a cooked or in a sushi format give you the opportunity to break out soft and fruity reds like Pinot Noir,Gammay or Mencia that still keep enough acidity to cut through the fattyness of the fish
Poultry and Game birds – There is a lot of fun to be had trying different kinds of wine with different kinds of bird. Everything from intensely oaked whites that you might normally turn away from, to earthy and tannic reds and the rainbow that exists between. Lets start with the basics:
Chicken and Turkey are the most commonly eaten of the flying foods and both suffer from the rigid belief that as white meat, white wine is the only way to go and to add salt to the wound, it often ends up being the wrong white wine ( Im looking at you Pinot Grigio, Sauvignon Blanc and unoaked Chablis ). Considering the moist and soft nature of these birds and can imagine how well some fruit, spice and body could work in it favour. Try a warm climate Pinot Noir or Granache if you want to try something different, and if you just want white, then its time to get acquainted with the oakier side of Chardonnay or a nice warm climate Viognier.
Grouse and Pheasant are more interesting in how to approach them as both can dry out pretty fast and the right tipple can keep them delicious. Take Pheasant for instance, if you want to go old tradtional, a nice dry kentish cider can be the match made in heaven, but as this is a wine blog, try a rounded Spanish white Garnacha or a white wine from the southern Rhône with its richness and herbal notes. Grouse on the other hand is a bird that yearns to be caressed by an interesting red!! Try this game bird with a delicious Blaufränkisch from Austria, a young red burgundy or a savoury toned Pinot Noir from the Yarra Valley.
Goose needs good acidity to cut through the fat but can also stand up to strong flavours, try dry Riesling, Australian Pinot Grigio or even a youthfull Crozes-Hermitage
and Finally Duck is excellent with a fruity Pinot Noir if you are looking to add flavour, a sharper Burgundy Pinot Noir if you want to cut through the fat. Try also South African Chardonnays or Mallorcan Viogniers
Check Part 2 for the red meats
