Tuesday, 04 December 2012 18:54

First We Taste, Then We Choose the Right Wine

Written by  Corcova

At the St. Andrew and St. Nicholas Fair, organized in Bucharest at Sala Palatului between the 29th of November and 2nd of December, the wine lovers had the chance to meet again our wines. At the stand of Dacic Cool online shop, there were some tastings of delightful wines from Corcova, and those who were there had no regret of meeting them.
When you have to choose the right wine for a festive meal, first you have to know what offers are on the market. Of course, the preferences of your guests are important, too, but it's hard to please all of them, when there are a lot of guests, so it's easier to try to surprise them. In fact, it's your proposition for the meal you organize, it's your gustative gift for them, which will pair the foods.
The menu is very important, of course. Food and wine pairing is essential. A dish which includes beef or veal, with or without sauce, gives us more freedom. Anyway, we should choose a full-bodied wine, with a strong taste, which should balance the taste of the red meat. Options are Cabernet Sauvignon, Merlot, Shyrah and red Bordeaux.

Simple pork meals pair well with Sauvignon Blanc, Chardonnay (not very flavored), Beaujolais, or a red wine from the Loire Valley.
Lamb goes well with Cabernet Sauvignon. Oven fried chicken goes with Cabernet Blanc, Chardonnay, and even white Burgundy, a simple turkey dish, with Chardonnay, white Burgundy, or Pinot Noir, duck and fowl meat go well with a flavored, but not full-bodied Pinot Noir.
Speaking of fish, things are more complex. Tone or other fish with a fat sauce go well with Chardonnay, and if it's a lemon sauce go with Sauvignon Blanc. The exception is salmon, which has a more specific, richer, stronger taste - this makes a good pairing with Pinot Noir or Pinot Gris. Caviar pairs only with champagne or a dry sparkling wine, and seafood, depending of how strong taste they have, with Sauvignon Blanc, Chardonnay or champagne.
Sauvignon Blanc fits a pasta dish, that's for sure. Vegetables request a contrast, so we will choose rather a Chardonnay, and mushroom or potato dishes go together with a Pinot Noir. Tomatoes, which are acid, request acidity, so they will receive a Sauvignon Blanc.
Hard cheeses, which have a more intense taste, will pair a wine with more tannins, like Cabernet Sauvignon. Softer cheeses, like Brie of goat cheese, go with a not so bodied wine, like Chardonnay, Pinot Gris or Sauvignon Blanc.
Asian dishes, like Indian or Chinese dishes, which are very spicy, are not so easy to fit with wines. Riesling and Gewurtztraminer are two wines which, thanks to the big quantity of sugar, diminish the power of spices. Japanese food, which is not so spicy and has more defined tastes, goes well with Chardonnay and Sauvignon Blanc.
Of course, speaking of wines, we should take in account the season, as for foods. Because the end of the years holidays are in the winter, we could choose for a dinner red wines, more bodied, with more tannins, as we choose harder meals.
And something more to say: it is said that wine should be tasted at the room temperature. But in winter indoor temperature is higher, so this is not a reference. Generally, white wines are tasted at 7 to 10 degrees Celsius, the red ones at 10 to 18 degrees Celsius, the rose at 1 to 13 degrees Celsius, and the sparkling wines at 6 to 11 degrees Celsius.
If you want to choose a special gift for someone you love, or to have on your holiday table a special wine, choose de wines from Corcova! You will amaze your guests, that's for sure. And if you will stay with the family, at home, you deserve to taste, calmly, a quality, Romanian traditional wine.

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