Tuesday, March 12, 2013
The 4 Humors of Wine pairing...
That each wine can match the right food, or the right foods, it is not an idea of modern dining. It was discussed already in the Middle Ages. It is no doubt that certain wines under certain conditions match better than others.
At the foundation of the Middle Ages nutritionist’s choices was the key theory of the four humors: cold, warm, dry, moist. To attain the ideal, healthy equilibrium, it was important to combine beverages and food in a balanced way. Wine was classified as warm and moist, and given to people according to their age. A man who was nearing old age needed more wine than a young person because with time, the man’s body became colder and drier. He therefore needed something that was warm and moist. Much of life at the medieval table was regulated by such rules.
These considerations made, the rules to be followed for a proper pairing are very few: food and wine can be matched considering their affinity or rather the contrast of the flavors or minor overlaps. Here is the "why" of this particular pairing, a good exercise to take practice of is with one of the approaches most stimulating at the table. The Parmigiano Reggiano, for its quality, lends itself to different modes of tasting and pairing with food, from the entrées, the main dishes, the side dishes, etc. ...
Think of a red structured wine like a good aged Barolo, Barbaresco, a Brunello di Montalcino a Chianti Classico Riserva, a Vino Nobile di Montepulciano, a Torgiano Rosso Riserva, or, an Aglianico del Vulture.
Click here: http://youtu.be/D1Ci4gZntyQ to watch how Parmigiano Reggiano Cheese is Made.
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