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What to do when you invite someone round, how to set the table, how to arrange the
seating.
A few simple rules for you to remember.
Always remember that wine should never hide or dominate the flavour of a
dish, and vice versa. A light wine would accompany a delicately flavoured
dish, whilst a rich dish requires a well-structured wine.
| STARTERS |
Starters should never be accompanied by a very structured wine, both due to the consistency of the dish and to the fact that other wines will be served later, with other dishes, which will gradually increase in body. Served cold, dry white wines, which are not particularly alcoholic, are therefore the preferred choice, or even a Spumante. Slightly fizzy, naturally fermented red or white wines can be served with vinegar-based starters. If the dish is more structured, a rosé, or young red wine provides a suitable
accompaniment.
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| FIRST
COURSES |
With
broth or soup, both slightly alcoholic dry white wines and light red wines go
well. Pasta and rice are considered neutral foods, as the taste characteristics of such dishes depend on the sauce
used. If there is a fish base, a greater or lesser bodied white wine is easy to combine with the structure of the
dish. For meat-based sauces, a red wine is perfect, as long as it is not too
full-bodied. If pasta is accompanied by an aromatic sauce, the wine must also have appropriate aromatic
characteristics. Pasta with a truffle sauce, for example, requires a wine that stands out for its olfactory
qualities.
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| FISH |
Fish generally requires white wine, but there are a few
exceptions. For example, stewed eels prefer a light red wine. The cooking method also influences the choice of wine: with boiled
fish, light white wines are good; with fried, you should use a dry,
bodied, white which is fairly alcoholic and acidic, and is between 2 and 3 years old; with
fish soups or chowders, a light red or rosé wine, which is not too
alcoholic; with roast fish, use a strong white wine, served
cold; whilst lobsters and seafood go well with
fresh, delicate, dry white wines.
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| MEAT |
As a general
rule, red meats prefer red wines, whilst white meats may also be accompanied by full-bodied white
wines. If a wine is used in the preparation of the dish, the same would provide a good
accompaniment. Veal and pork should, if possible, be combined with light, still or
sparkling, young red wines. Fried meat is best accompanied by a sharp red or rosé, which should be fairly alcoholic and not too
cold. Stews require a full-bodied red, whilst game and
roast meats are perfect with red wines, of varying degrees of
maturity, that are dry, strong and served at room temperature.
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| EGGS
AND MUSHROOMS |
White
wines, served not too cold, go well with light omelettes. Full-bodied reds go best with eggs or omelettes made with spicy
ingredients.
Strong, fairly mature, red wines are best with mushroom dishes.
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| CHEESE |
It is extremely difficult to find the right wine for a specific
cheese, because the choice is linked to the varying fat content. As a general
rule, follow the guidelines given for other types of food: light red
wines, or dry white wines provide a suitable accompaniment to soft,
fresh, immature cheeses, whilst matured, strong cheeses are better with a strong, structured red. If the cheese is
spicy, a strong red wine should be used.
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| DESSERTS |
At the end of the
meal, red or white wines, or liquors may be served, that can be more or less
sweet. Also in this case, the body of the wine must conform to the structure of the
dish. Fruit-based desserts go well with sweet, fruity
wines, whilst elaborate and rich desserts are best appreciated with a
liquor. Should liquors be used in the preparation of the dessert, the same liquor should provide the
accompaniment. No wine should be combined with chocolate, chocolate cakes or chocolate
pastries, and neither should a wine accompany ice cream: the tastes and flavours would be
distorted.
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