Viña Aromo

TIPS FOR WINE AND MEALS

TIP Nº1

Neither the wine nor the food should overwhelm the other. A steak under a thick sauce of cheese, for example, must be accompanied by a full-bodied, powerful wine that can stand up to such flavors. In the same way, a steamed fish with a fine sauce based on herbs and butter should be served with a wine that complements rather than cancels the flavors of the dish.

TIP Nº2

Should white wines always be paired with fish and red wines with red meat? Well, most of the time this famous rule is true, but there are some opportunities to make an exception. For example, salmon is a fatty and flavorful fish. If we pair it with a light Sauvignon Blanc this wine will probably be overwhelmed. On the other hand, if we choose a soft Merlot or a varietal Malbec or, even better, a Pinot Noir, the light body of the wine may match the richness of the fish. To accentuate the freshness of the wine, serve it relatively cold, at about 12 degrees.

In the case of pairing red meats with wine the matter is more complicated. Which lamb or beef will be so light as to not overwhelm a Chardonnay or a Sauvignon Blanc? Maybe pork -some pork chops, for example- can go very well with an oak-aged Chardonnay. Give it a try.

Keep in mind that red meats are paired with tannic and robust wines for a very particular reason. The fat in the meat covers the palate and protects it, thus reducing the astringent effect of the tannins and yielding a smooth, almost velvety sensation.

TIP Nº3

Taste will determine the pairing

Where acid taste dominates, it is advisable to choose a similar wine. A ceviche (raw fish marinated in lemon) can go very well with a young, acidic Sauvignon Blanc.

However, we can not say the same about salt. The salty taste is not so perceptible in wines but it is a key ingredient in the kitchen. Here you should take certain precautions, especially when you are close to the extremes. In cases such as Roquefort cheese (very salty) it is good to use opposition rather than complementation as in the case of acidity. Try a sweet wine for that roquefort and you will see how both flavors complement each other. A classic pairing.

For the sweet taste, as we find in most Western desserts, it is best to apply the rule of acidity: a sweet wine that provides a slight acidity and a respectable amount of sugar. A raspberry tart, some canned peaches, a banana with honey, or a flan are perfect with an Artemisa Late Harvest.

TIP Nº4

Always pair seafood with white wine Shellfish are rich in iodine and that calls for white wines. The reason is that the tannins in red wines in combination with the iodine cause a metallic sensation that is not entirely pleasant. With a young Sauvignon Blanc or a Chardonnay, the result is an enhanced freshness.