Introduction to Wine World

Wine, Red Wine, Alcohol, Shivesh, Kitchen, Recipe, Cooking
I have let poison into my life that’s what a wine artist should have in his mind, no.. I am just messing around, as of now let me caution you that excessive indulgence in alcoholic beverages can prove to be fatal to an individual’s health. It can furthermore shake and stir up your personal life as well.
Anyway my responsibility towards showing you the bad side of the beverage we are concerned about is over with (thank god because that’s the toughest part for me) Cheers!!!
Let me place a brief introduction about myself. Well! I am not so good looking, not very tall but I am very susceptible to flattery so you can go ahead and say things to me that I am not, that will make me emotionally feel good. Go by the name Apurba Raj Rai, did my hotel management degree program from Institute of Hotel Management Kolkata.
Through this wine diary a normal human being who would want to go out get a wine to have with his dinner can actually have a good dining experience to a memorable and enriching one. Hence, the main motive of the compilation of the diary would be to educate people how to create a harmony between food and wine by identifying the different aspects of each such that the marriage between the two impresses the palate and heightens the gastronomical experience.

Basics

 
Enrico Bazzoni pointed out that red wine should go with red meat and white wine with white meat but when we speak of pairing both I have a rather different concept, I believe that an individual should drink the wine that he likes with the food that he likes but the most important aspect of which is that he or she should experiment. Moreover I kind of like the American attitude “they will order what they like” sounds right and absolutely fair to me (I hope that adaptation of such attitude does not gather popular mass)
I would like to order a salmon or chicken or anything on the menu that is edible, what wine should I go for??  This has always been a clichéd remark but not a problem so as to let you know. There are basic guidelines upon which you can pair a wine with a certain food, to start off with you can take into consideration the following pairing combination which is very basic and easy to understand.
Chardonnay (white grape) should be paired with dishes of cream sauce. Likewise pinot noir (red grape) one of the most popular grapes used to make red wine basically from the region of Burgundy in France can be served with moderate to heavy food. According to my point of view a Bordeaux red wine would be indeed very happy to give accompaniment to a heavy red meat preparation the reason being such that the grapes of Bordeaux are small but have thick skins such that they contain a whole lot of tannin. Now the reason as to why we are pairing the two is simply because the tannins help to break down the proteins which are present in the meat preparation. VOILÀ!!!

By :- Apurba Raj Rai

 

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