Bulk wines, chilean wines, bag in box.-/ On more than one occasion you think of that you have a family lunch or invited friends to your home and ask yourself: what wine put on the table? You may be preparing a roast chicken, pork, tuna point, baked hake, well …! The point is what is the right wine?
The idea of this article is to give some recommendations and advice to facilitate the task. But in the end, nobody tastes right. Here are some tips for pairing wine and white meat.
The relationship between white wine and white meat
Historically, we have heard that the best way to harmonize the white meat is combining them with white wine and red meat with red wine. If we follow this advice can not be wrong. But to be successful pairing should consider other aspects.
To a large extent, all depend on the type of meat and ingredients that accompanied the recipe. In the case of wine must take into account the strain.
White meat is much softer why a white wine rcomienda. A good option is a Chardonnay sow. If the meat was cooked with sweet and sour sauces or strong flavors, it is advisable to accompany it with a wine that highlights the acidity in this case a Riesling.
If the preparation is with stronger meats such as rabbit, lamb or pork, is harmonized perfectly with a Pinot Gris, it can also be a Chardonnay.
In the case of fish, it is generally recommends a Sauvignon Blanc. Now, if in the course have a salmon or tuna, the recommendation is a Pinot Noir. This, of the high fat fish