The blog of cooking-ez.com
The magic of local wines
It's never easy to find the right wine to serve with the dish you've just cooked for your guests, because we're not all amateur sommeliers, and then there are so many possible choices in wines that "the perfect match" seems like a distant utopia, almost impossible to obtain. Add to that a lot of preconceived ideas that we have unconsciously in mind, like fish = white wine, and meat or cheese = red wine, which make it very easy to get lost.
7,222 4.7/5 based on 15 reviews
Last modified on: April 7th 2020
Keywords for this post:WineColorAgreementAdviceRegionalLocalThe magic of local wines
Fortunately, you can ask your wine merchant for advice, which is always a good idea, or you can browse the web, but there you may also find almost everything and its opposite.
It is important to recognize that giving advice on wine is quite arbitrary, of course, matches that please everyone are possible, but there is also a good part of the taste, preferences and personal choices of the person who gives the advice that is found in the suggested wine, which is quite normal.
In short, all this to tell you that there are no established rules, and that the tastes of each person can give very different food-wine associations, and yet very successful.
So there are no rules? So it's true, globally, but there are some "tricks" that work all the time, and it's about one of them that I would like to say a few words.
There is a kind of constant in wine and food pairing, it is the wonderful association that happens almost every time with a regional dish, and the wine of the same region. Let's call it "The magic of local wines"...
I don't know which one influenced the other, but I have to admit that if you taste a regional dish, let's say typical of the area, you can safely opt for a wine from the same area, and be almost 100% sure that the match will be perfect.
I'll take two examples to illustrate my point:
This natural pairing is therefore an interesting option if you are hesitating about your choice of wine, and if your recipe is a little regional, look at the regional wines, you might just find what you are looking for.
Note of course that this agreement is not an obligation, besides there is never an obligation in gastronomy if you like, but just a very interesting option. And anyway, the possibilities are so numerous, and the tastes so different, that each one of us will have his way of seeing things, and thus of realizing his agreement. The ideal of course is that you, or one of your guests, say, after the first glass "Hey, it's not bad at all!
To sum up: Are you going to serve a (slightly) regional recipe? Always think of local wines to serve with it.
It is important to recognize that giving advice on wine is quite arbitrary, of course, matches that please everyone are possible, but there is also a good part of the taste, preferences and personal choices of the person who gives the advice that is found in the suggested wine, which is quite normal.
In short, all this to tell you that there are no established rules, and that the tastes of each person can give very different food-wine associations, and yet very successful.
So there are no rules? So it's true, globally, but there are some "tricks" that work all the time, and it's about one of them that I would like to say a few words.
There is a kind of constant in wine and food pairing, it is the wonderful association that happens almost every time with a regional dish, and the wine of the same region. Let's call it "The magic of local wines"...
I don't know which one influenced the other, but I have to admit that if you taste a regional dish, let's say typical of the area, you can safely opt for a wine from the same area, and be almost 100% sure that the match will be perfect.
I'll take two examples to illustrate my point:
This natural pairing is therefore an interesting option if you are hesitating about your choice of wine, and if your recipe is a little regional, look at the regional wines, you might just find what you are looking for.
Note of course that this agreement is not an obligation, besides there is never an obligation in gastronomy if you like, but just a very interesting option. And anyway, the possibilities are so numerous, and the tastes so different, that each one of us will have his way of seeing things, and thus of realizing his agreement. The ideal of course is that you, or one of your guests, say, after the first glass "Hey, it's not bad at all!
To sum up: Are you going to serve a (slightly) regional recipe? Always think of local wines to serve with it.
Lasts posts
The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.5005 July 24th 2024
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.1,8485 June 26th 2024
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.2,3285 June 18th 2024
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?2,4715 June 5th 2024
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...3,8695 May 28th 2024
Other pages you may also like
Should I believe my oven?
Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .28K4.6 July 4th 2011
The painter, the restaurant owners and the opera singer
You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.17K4.4 September 25th 2012
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...56K4.5 June 14th 2013
Burgers and cheeses
A quick look at burgers(article from 2 weeks ago), and in particular the cheese in burgers, many of you have asked me about this, and how to get cheese to melt in your burgers.5,5624.8 April 24th 2021
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...38K4.5 March 26th 2012
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.