The worlds of wine and gastronomy need not be separated and bringing the two together can create surprising links that can be remarkably satisfying.
There are some basic rules that should be considered so that the wine and food can be fully enjoyed, however, they do not have to be rigidly adhered to.
When matching food and wine, the objective is to achieve harmony between the taste of the food and wine.
What should be paramount is the good sense of the sommelier, while not ignoring the client’s individual taste.
We can always innovate, but within reason, to avoid any disastrous combinations.
RULES
Serve white wines before reds;
Lighter wines before ones with more body;
Dry before sweet;
Younger wines before more mature ones;
If there is only one wine with the meal, match it with the main dish;
Avoid serving many different wines with one meal;
When we use a wine when cooking food, we should serve the same one with the meal.
Cocktails should not be served as an aperitif, as they affect the palate’s sensitivity during the meal and influence the tasting of the wines that accompany the food;
Rosé and Sparkling wines can be served at any point in the meal;
When a number of wines are served during a meal, we should start with the lightest and finish with the one with the most body.