The wine and food pairing is the main art of the sommelier and of course of all those who seek for the harmony of tastes, balancing feelings between wine and different foods. There are no rigid rules, it all depends on each one preference, but there are some general guidelines set out by the experts. Serve the food with the more according drink is a real pleasure for the senses at any meal. However, it is at Christmas time, when the best meals come to the table and relatives and friends are gathered, the time when the wine and food pairing becomes a fundamental value.
We start with the appetizer. Here the role of wine is to accompany the light appetizers and prepare the guests for the subsequent enjoyment of the meal that will be served. The starters can be very varied but in every Christmas table should be Iberian ham or cheese. In the case of "Pata negra" ham, it combines the best with red wines with or without ageing, and the dry whites with a little nurturing and not too acid. Anyway, most experts recognize that the best pairing is provided with sherry wine (or “fino”) and “manzanilla” wine because the bitter touch of these wines joins perfectly with the fat of the ham.
In the case of cheeses is not a simple alliance since they vary depending on the maturity and strength of each dairy product. We emphasize that sheep cheese with intense flavour must be accompanied by a bodied and strong red wine. Very fatty cheese combines perfectly with fruited wine with some acidity, soft cheeses with wines less aggressive, velvety wines, even white wines with body, blue cheese pairs with white wines with body. There is therefore an appropriate wine for each type of cheese.
It's very common among all this food to give seafood a fundamental role. These gourmet products are very special, as they are not consumed normally throughout the year. To enhance their delicious taste they need a very dry white wine or a sparkling wine, for example, are perfect to accompany some oysters or they can even be accompanied by a very dry pink champagne.
Another Christmas classic is undoubtedly the roasted lamb. This dish is usually spiced before the roast, so it is imperative to get a wine with aromas and flavours accordingly. There is nothing better than a red “crianza” wine to enhance the flavours of this peculiar dish. If, on the other hand, guests are offered a succulent fish plate, the host must choose the type of wine depending on the characteristics of the plate. Thus, fish such as salmon, with body, combine with young reds, while in the case of softer fish, as tuna, it combines better with a young pink or white.
And finally, the desserts, they are a basic element in the Christmas dinner. The “cavas”, wines and champagnes, as the muscatel, fortified wines and the Pedro Ximénez, they enhance the flavour of desserts, and if the plate is very sweet, the best companion is a good brandy or cognac.
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