WINE WITH FOODS - COMBINATIONS THAT WORK
A lot of things can be said, and has been said, about how to combine wines and foods, and there are probably as many tips as there are chefs. However, there is a pattern, a blueprint, that anyone can learn and follow, and later perhaps develop one's own taste for what works with what. Because wine-food combinations is not only about following, it's also about creating a personal opinion on it, at least that's how I opine in this matter. Anyway, here follow some common 'rules' for wine - food pairings:
Aperitif
As aperitifs there are two classics that you can serve: a dry sparkling wine (e.g. champagne, cava, spumante, sekt) or a dry white wine that has a refreshing character, like sauvignon blanc or a riesling. To get your appetite going, you can instead drink some stronger wines with more acids in them, e.g. sherry or madeira.
Shellfish
For shellfish, including shrimps or other cheaper kinds of crustaceans, you should try a slightly bitter beer instead of wine, although the classic accompaniment is a simple sauvignon blanc, or muscadet. If you eat more exclusive food like lobster or langoustine you should go with a good quality wine as well: try champagne, or some good Alsace wine, or a good sauvignon blanc from Sancerre - in other words, refreshing white wines without much age. For oysters, it is good with chablis or porter wine. When do you want aged wines with shellfish? They are more suited for grilled or strongely flavored shellfish, so if you eat such a dish, try one of the older white wines.
Smoked fish
As in many cases when you have food that is full of smoke flavor and salt it is better to go with a good beer instead of wine, however you can also try a flavorful, maybe a flowery, white wine for this purpose. Here it is important to not have too delicate wine, as for shellfish.
Cooked fish
For cooked fish you need to consider the way it is made. If there is a sauce involved, as it often is, you need to test its acidity and strength of flavor. For acidic sauces, choose a less acidic wine like chardonnay, but for less acidic sauces and especially for fat fish (e.g. salmon) it is better to compensate with an acidic wine, like sauvignon blanc or riesling. For simpler dishes, like fish with butter or with simpler accompaniment, it is nice with more minerality in wine since it will balance the meal. Common denominator here, in all cooked fish dishes, is to not use an aged wine, as it could take over the taste of the dish.
Fried fish or grilled fish
Fried fish means aged wine. The same goes for the grilled fish, and it's simply because there is more strong flavors involved in the dish. And, as above, look at the sauces that follow with the fish, and reason as above. If you are more adventurous, you can also try some rose wines, instead of white wines.
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