You will often encounter a dilemma about food and wine matching, and less commonly, how to wine and food matching. You can read some general tips on combining wine and food in our first record on this topic, and this time, we will talk about this topic in more detail. Meat foods are undoubtedly among the most common foods in connection with wines. All types of meat are in a good connection with wine, but of course, we must carefully select the appropriate type of wine for each type of meat. It is important for the wine, which meat and sauce are on the dish. Wine is susceptible to this.
Golden Rules for Food and Wine Matching
One of the most well-known general rules is white wines with white meat and red to red or dark meat. Because food is a matter of taste, and tastes are different, sometimes it’s possible to find someone who also orders a white wine to the most bloody steak and, in this combination, enjoys the most. But this should be more exception as a rule, as it is recommended to carefully combine wine and meat for top gourmet pleasure.
We mentioned sauces, which can completely change the meat’s basic taste, and so you should pay attention to spices. Strong spice and spices in desserts, sausages, and salami can require a completely different wine selection which you would otherwise expect from the basic meal.
Each meat has its wine
In fact, some meat dishes or types of meat have a very wide range of wines with which they are well trapped, and among them, you will decide which wine regarding the prepared food.
Some Practical Advice About Food and Wine Matching
– With boiled pork, many white wines and roses are well-caught, and you can serve white and even red wines baked and dried pork. Dry Malvasia, dried or semi-dry sauvignon and cabernet sauvignon, and blue frank or Cviček are excellent companions to baked pork.
– Beef with a preparation method greatly changes its selection of wines. Cooked is well supplemented with some white wine or cviček, which is very lite, but baked or grilled beef is a better companion with a bold red wine such as merlot, cabernet sauvignon, blue pinot. For the roast-lung is better to prepare a red wine that has been matured for years. We recommend cabernet sauvignon or merlot.
– Alcohol-rich wines, such as cabernet, merlot, Teran, blue frank, and cabernet sauvignon, are recommended for matching with game meat.
– For dried and smoked delicacies like prosciutto and ham, it is advisable to try out how spicy and salty they are. You can choose some of the white wines, while the red ones are more varied. Among the Slovenian wines, you can choose “Teran, Refošk, Modra Frankinja, Barbera, and Cabernet Sauvignon.”
– Goose meat and turkey are also adaptable, as they come with red wines and also with semi-dry white wines. Among the dry, you can choose Pinella(the autochthonous vine in Slovenia), between semi-dry chardonnay or rhine riesling. In contrast, between the red, you can choose merlot, cabernet sauvignon, blue pinot, or “Refosco.”
Lighter poultry, such as chicken and turkey, flirts with rosé and young red wines, and on white with dry sauvignon and dry cherry or semi-dry Chardonnay and Pinot Gris.
Of course, there are many more recommended combinations of meat and wine, so do not be afraid to try something new. Remember that food and wine matching have to be your game and not your burden.
Discover your original combinations
If you are just getting to know the wine-culinary world, you can help yourself in the first steps of self-combining food and wine in various ways – including smartphone applications. Later, when you know more about wines, you will be able to start exploring and searching for your favorite combinations. You may stay in more general combinations that your apps will recommend from your phone. Still, it may rely on you to the micro-level, where you will, according to your knowledge and taste, choose the exact wine of your favorite winemaker. Enjoy food and wine matching! You can read more about food and wine matching on this blog.