Service and Paring of Wine

Pairing of Wine, Service of Wine, Shivesh, Kitchen, Recipe, Cooking,

Service

It is of imperative nature to know how to serve a wine, if not served properly than it can decollate the wowness of the wine then and there. The following steps should be kept under consideration whilst serving a wine.

  1. Make sure that you have a good corkscrew.
  2. Use a foil cutter to cut off the capsule.
  3. Use appropriately sized wine glasses as per the beverage being served.
  4. Pour the wine about one third high in the glass (but I would suggest that the guest seated should be asked for specifications)
  5. White wine is always served chilled.
  6. Red wines are served at room temperature.
  7. And the most important past is that you should always have enough wine for your guest.

Well the above mentioned are exhaustive points. Decanting in the case of red wine is also necessary as the decantation of the wine will allow the wine to breathe and hence it will release a more of flavor and aroma (nose) in short it will taste awesome. Finally I will say serve the wine good because it deserves to be served so.

Pairing

 
I had highlighted a certain aspect of pairing food and wine early on, now I will try my level best to explain a bit more about the topic that will (I hope)ease your understanding towards the subject.
One of the first ways a pairing can be understood is by understanding that light food should be served with light wine, heavy wine with heavy food and delicate food with lighter wines. Let us consider a fillet of salmon; it will be appropriate to serve a sauvignon Blanc than a cabernet sauvignon as the latter will overpower the food preparation.
Again an exhaustive list for the readers-
  1. Sauvignon Blanc- white or light fish also goes well with cheese.
  2. Chardonnay- grilled chicken, salmon topped with cream sauce.
  3. Pinot noir- will be perfect accompaniment to light meat dishes.
  4. Merlot- red meat preparation and also pasta.
  5. Zinfandel- will give a perfect complement  to red meat preparation topped with heavy sauce or even a pasta,
  6. Cabernet sauvignon- will go with heavy red meat preparation, grilled or barbecued steaks
  7. Dry Rose’- will go with pasta salad, salad and light spicy food.
Lastly I have champagne on my list that without any doubt will go best with caviar. I did love to have a caviar (an ossetra most likely) with a couple of glass or a bottle even of Veuve Clicquot. Oh!!!! Before it slips right out of my mind I will quickly write this down because this combination is worth a mention- it’s some hot samosas with our own Omar Khayyam, you must not miss this one at any cost.

Some more Paring tips

I will list down some more of pairing guidelines that can be of immense help to my readers. Try and you will notice that vinegar and oil is a comfort, simply because the acid of vinegar neutralizes the heaviness of the oil. Having said this acidic wine like pinot noir itself should be paired with an oily food.
Now let me give you another demonstration (I read this in some book) try and dip some lemon in a glass of milk, how would that taste to you??? If you like it than you are sick you need to go see a doctor on immediate grounds likewise a wine which has more of acidity in it should not be paired with preparation which is topped with cream sauces.
One of the most important things that should be kept under consideration while pairing is that the wines which have a dominant presence of non food flavor should be avoided, for example a wine which has a dominance of oak flavor should not be paired with food preparations.
I would also point out that it is advisable to match flavors between the food and the wine. For instance the citrus taste of sauvignon Blanc will go with fish. In case you have decided to have an Indian or Chinese food which is spicy in nature than a suggestion that I would offer to satisfy your palate would be a Riesling or a gewürztraminer. The spiciness of the grape will complement the spiciness of the food.
Lastly when in doubt about the suggestion to be made than remember that it is good to pair a food from a certain region with a wine from the same region

“Don’t drink it if you do not like it, drink it if you like it, and drink it if someone else pays for it”

By: – Apurba Raj Rai

 

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