cheese on macaroni. Tomato and mozzarella. Steak and chips. Butter and anchovies. Sausage and broccoli. There are perfect matches. Even out of the kitchen: Laurel and Hardy, Fred and Ginger, sun and sea, coffee and cigarettes. But there are also matching impossible. Those things can not stay together, like cat or dog and cabbage.
In particular, the good sommelier should always match the right dish, the wine that best fits with those features. And 'This is what makes the wine and food, according the characteristics of sweet food-trend, fatness, juiciness to name a few-combine the wine properly. As far as the food is tasty pairing in contrast, while sweet foods for compliance. For example, a fresh cheese that trend and fatness are the dominant components, one can expect a good match with a dry white wine with good acidity (crispness) and flavor, or to wash the fatness, you could use a sparkling wine and enjoy the 'knock-on effect of CO2 (carbon dioxide). The goal must always be that of a clean mouth, a feeling of balance on palato.Il wine is good when it is combined well.
With sweet you does a different job, one that combines the sweet wine, like a raisin or a Muscat. Ton sur ton . Recently, in a Parisian brasserie, I am delighted to be associated with a wonderful chocolate mousse in a chilled glass of Sauternes. Sauternes, the wine of meditation for excellence, is also excellent with the pate de fois gras or alone. And 'in fact told by meditation because you can sbronzarvici at six in the afternoon, magnificence on the sofa, without having to worry about match you with the right flat and justify its use with connotations such as "drink" or "digestion". But there are those foods that having a strong and predominant feature too, are too difficult to counter. This is the case of combinations impossible, that not even Tom Cruise succeed in the mission.
A typical example is the acid-too-orange ice cream-too cold - and, listen, listen-too-rich artichokes mineral salts, which give the wine in contact with the metallic scent .
It is clear that this is not dogmatic and absolute because then there is always a sphere of personal choice in which everything can be defined good in moment they like and even without the diversity of tastes and the desire to experiment with many taste experiences there would probably still unknown, but it is certain that between coffee and cigarettes, oysters and champagne and prosciutto and melon on one side and an Eskimo in the desert , assa fetida and chicken pie with chocolate on the other, a difference exists . Speaking of chocolate, he should be considered for fatness predominant characteristics, intensity of flavor, a combination impossible, but only if we take into account the wine. Turning to alcohol strong in fact, chocolate, sweet and bitter, he found his soul mate: outstanding at the end of dinner a time for meditation combining a piece of dark chocolate with two fingers of fine rum!
Enjoy!
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