Wine Pairings and Food

[ngotham93nd]

[color=#FF0000][b]Food and Wine Pairings[/b][/color]
[b]Food and wine[/b] go together because of the complements and contrasts they offer to each other. Food tastes better with wine because wine offers another set of aromas, flavors, and textures that act as a foil to the aromas, flavors, and textures of the food being eaten. Think of the first bite you take of a slice of rare roast prime rib of beef. ([url=http://quaocchogiatot.com/]qua oc cho[/url])

Many people are content to say that if the food and wine are both good, then the match is good. They are right but only in that the match is good; it isn't excellent, outstanding, sublime, or heavenly. These levels of enjoyment and appreciation only can be reached when the wine does more than act as a contrast to the food. In the best matches, the wine compliments the food at the same time as it offers a contrast.

Some foods work so well with certain wines that the match becomes a classic. Classic food and wine combinations include:

Champagne and Caviar
Port and Stilton Cheese
Chablis (or Muscadet) and Oysters
Red Burgundy and Roast Beef
Red Bordeaux and Lamb
Sauternes and Roquefort Cheese
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[winoweenie]

hi ngot 93 and welcome to the wine board. Hopefully we'll see more postings of wines you drink in the future. We're a pretty knowledgeable bunch as I think you'll find out so basic knowledge about wine, food & wine, or related issues are a givin. We have been sharing this info for a long time so nice of you to join the crowd. WW

[TheEngineer]

Yes, agreed with WW, welcome aboard!

[ashtonbrady45]

[quote='ngotham93nd' pid='107003' dateline='1439970183']
[color=#FF0000][b]Food and Wine Pairings[/b][/color]
[b]Food and wine[/b] go together because of the complements and contrasts they offer to each other. Food tastes better with wine because wine offers another set of aromas, flavors, and textures that act as a foil to the aromas, flavors, and textures of the food being eaten. Think of the first bite you take of a slice of rare roast prime rib of beef. ([url=http://quaocchogiatot.com/]qua oc cho[/url])

Many people are content to say that if the food and wine are both good, then the match is good. They are right but only in that the match is good; it isn't excellent, outstanding, sublime, or heavenly. These levels of enjoyment and appreciation only can be reached when the wine does more than act as a contrast to the food. In the best matches, the wine compliments the food at the same time as it offers a contrast.

Some foods work so well with certain wines that the match becomes a classic. Classic food and wine combinations include:

Champagne and Caviar
Port and Stilton Cheese
Chablis (or Muscadet) and Oysters
Red Burgundy and Roast Beef
Red Bordeaux and Lamb
Sauternes and Roquefort Cheese
[/quote]

I think Wine withJapaneses [url=http://www.bestespressomachinehub.com/product-review-breville-espresso-machine/]style dish Salmon[/url] is good to pairing because Salmon is a meaty fish

[winoweenie]

Well looks like we have another re-incarnation of the grade-school poster. Ngotham please post on the wines you've had the pleasure of drinking lately. WW

[Jessi Marina]

Yes cheese and wine combination is well matched food pairing

[Charlie1122]

Numerous individuals are substance to state that if the sustenance and wine are both great, at that point the match is great, they are correct however just in that the match is great, it isn't brilliant, extraordinary, eminent or wonderful, these levels of satisfaction and gratefulness just can be achieved when the wine accomplishes more than go about as a complexity to the nourishment...









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