En este momento estás viendo ▷ Descargar: Food Pairing libro PDF

▷ Descargar: Food Pairing libro PDF

Descargar: Food Pairing libro PDF

Food and wine pairing isn’t a matter of life or death. But isn’t life a little better with a good taste in your mouth? Starting with wine you like (and food you enjoy, too) is ground zero. All the other delicious considerations that lead to outstanding moments of tasting pleasure come after. To make your food and wine pairing memorable, start with a versatile wine — one that agrees with a wide range of foods — and things won’t go far wrong. Then consider a handful of taste, texture, and aromatic elements, and you may just find some magic.

▷ Descargar: Food Pairing libro PDF
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Pairing food and wine 101

Although personal preference is an overriding factor when it comes to enjoying food and wine together, most people can agree on the outcome, positive or negative, of a few basic taste interactions. The following points lay out some of these basic ground rules for happy food and wine relations, which work toward highlighting the positive sides of either the food or wine, or both, and downplaying the negative aspects. Follow these suggestions and you’ll be a little closer to food and wine harmony.

  • Match weight with weight. Serve dry, light-bodied, low alcohol wines with light dishes (raw/fresh, crunchy, low fat, and high acid). Serve full-bodied, ripe, high alcohol, creamy-textured wines with heavy foods (including foods that contain a lot of dairy or animal fat, protein, rich sauces, and so on).
  • Serve high acid wines with high acid foods. For example, serve a dry Riesling, tart Sauvignon Blanc, or zesty Sangiovese with salads dressed with vinaigrette, goat’s cheese, tomato-based dishes, and such.
  • Avoid tannic wines with fatty/oily fish. For example, avoid a big, chewy Cabernet Sauvignon or Malbec with mackerel, black cod, salmon, or any other fish rich in Omega-3 fatty acids.
  • Soften tannic wines with salty, fatty, protein-rich foods. Tannic wines are astringent and mouth-puckering, so a protein-rich food, such as well marbled beef properly seasoned with salt softens the astringency sensation.
  • Serve salty foods with high acid wines. For example, serve Gamay (such as Beaujolais) or Barbera from Northern Italy with cured meats, or Italian Pinot Grigio with anything containing soy sauce.

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