Sunday, September 30, 2012
The culinary history of wine is European in origin and European in culture. Grape varieties have evolved in their indigenous microclimates to adapt not only to their ability to thrive, but also their ability to taste good with foods cooked in the fat of the region. There is an adage in the wine business:
“What grows together, goes together.”
Wine and food pairing is the art of matching a complimentary wine to a particular dish. It is both an art and a science. Hardest of all is to pair wine when everyone at the table is eating something different. When two couples go out for dinner together and order four different appetizers and four different main courses, how does one select a single wine...?
In 1994 something significant happened for ornellaia and many of the highest quality wines from Bolgheri in Tuscany. After years of laboring under the humble "Vino da Tavola" label, these wines were granted a new and unprecedented DOC which not only permitted, but mandated non-traditional Italian grapes. From the 1994 vintage on, Ornellaia has used the DOC Bolgheri Rosso Superiore.
«2009 Tenuta dell'Ornellaia Le Serre Nuove is a Great wine!
Really full dense nose with ripe fruit. Colour is dark with a wonderful lush palate with exceptional balance. A serious wine and a great drink on its own but simply brilliant with food. Veal scaloppine are an excellent match. This wine has lots of time left...
At least another decade!»
Wine should be complementary to the dish with its flavours and depth. The key is to understanding grapes used, as each bottle of wine has its own characteristics due to combining grapes grown from more than one vineyard at times or not combining but infusing diverse flavours.
A great number of people are in love with wine. It makes us happy and we want to drink it with each meal. Experience has taught us, however, that certain foods are simply not wine foods. Wines are beverages of subtlety and nuance, and hot, spicy food attacks the tongue so much that wine loses its complexity and becomes simple, and often painful because of its acidity. Sweet sauces, as another example, make most wines way too tart.
A correct combination of wine and food is essential for triggering harmonious flavors in the wine and so that the foods enhance each other, without imposing on each other. Assessing the most appropriate combination is important to bring out the characteristics of both, without running the risk of falling into the pitfalls that could spoil a dinner or depreciate a wine. It is commonly known that every dish should be served with a special wine but if you can not and you were to opt on a single wine for the entire meal it is important that the latter does not dominate the flavor of the food.
It is important to remember that wine is fundamentally a grape juice. The further wine gets from the taste of fruit, the worse it performs at the table. Think of wine as a complementary fruit course and you’ll have more success pairing wine.
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