Red wine is served with the fish. For fish soups. What wine do they eat fried sole
You have all heard the rule that white wine should be served with fish. First, this is not always true. And secondly, white wines are so different, and fish can be prepared in so many ways that one can easily become disappointed in such a statement. So, today we will talk about what wines to serve with fish in order to get the most out of both food and drink.
White or red?
Most fish varieties are high in salt, which does not go well with the tannins of red wine. In addition, nature has endowed fish with a delicate taste, which means that rich red wine will easily drown out this taste. Many white wines, on the contrary, are able to emphasize even slightly perceptible nuances, and their slight sourness is able to balance the fatty varieties of fish.
Nevertheless, among the red wines you can find a very harmonious complement to fish. Fans of gastronomic experiments can try young Merlot with grilled trout and will be pleasantly surprised. There is one more rule that will help you in your choice: the nobler the type of fish, the brighter you can choose the wine.
Remember, fish should not dominate the taste of the wine. Fatty fish with a rich flavor will be paired with a brighter wine. When in doubt whether to take white or red, go for rosé - most rosé wines go well with any fish.
Cooking nuances
Fish can be cooked in different ways, so you can choose different wines. After all, the cooking method sometimes radically changes the taste of the original products. If you ordered raw fish, for example, in the form of Japanese sashimi, do not interrupt the delicate marine aroma with a strong bouquet. Take a young white wine with a noticeable sourness, such as Likuria. The Hermitage Collection ”. For a more interesting pairing, try a sparkling wine such as the Temelion white brut.
Fragrant Sauvignon Blanc is often recommended for steamed fish, and fresh Riesling is often recommended for fish with sweet smoked notes. Fans of fried or grilled fish should take a closer look at white, rosé, and light red wines. Much depends on your personal taste.
Subtle rosés and young reds work well for complex fish dishes such as casseroles or pies. By the way, the sauce also determines a lot, for creamy or garlic sauce it is better to take “Chardonnay”, but red sauce means red wine. The main thing is to choose the option with a low tannin content - a light and young red. But for fish dishes with complex sauces, we can recommend an equally complex wine - "Lefkadia Reserve" white.
Features of the breed
Of course, the type of fish is of key importance. After all, there are a great many varieties of it, and each has its own nuances of taste and aroma. First, determine whether it is sea fish or freshwater, it will immediately become clear to you whether there will be a specific taste of mud or sea salt. In this case, the texture of the dish is of particular importance: in river fish it is very tender, in sea fish it is denser. For river fish, it is better to choose a delicate, light wine, while wine with a stronger structure should be served with sea fish. For pike dishes, for example, Licuria Chardonnay will suit, and for sea fish - already Chardonnay from the Lefkadia line.
In conclusion, we will say that, of course, no one better than yourself can determine the ideal combination of your favorite food with wine. Therefore, we wish everyone delicious food and wine experiments!
The harmonious union of fish and wine is famous for its delicate flavors. The immutable rule says: white wine goes best with fish. However, enlightened culinary experts will gladly tell that a glass of red wine can make a decent pair of a fish dish.
Developing a sense of taste
The logic of the well-known combination of white wine and fish is explained by the not quite livable nature of the latter. The fact is that most varieties are characterized by a high salt content, which interacts poorly with the tannins of red wine. In addition, nature has endowed the fish with a delicate taste. And if you combine it with rich red wines, there will be no trace of tenderness. But white wines, on the contrary, are able not only to preserve the finest harmony of tastes, but also to emphasize subtle nuances. White wine is favored by a slight sourness and effervescence, which best balance out oily fish varieties. To make a good choice, you need to listen to your own feelings. The duration of the aftertaste of the dish should correspond to the duration of the aftertaste of the wine.
However, there are exceptions to every rule, and among the red wines, you can also find a harmonious addition to fish dishes. This trend was established not so long ago and was enjoyed by many gourmets with a craving for original novelty. Therefore, today in restaurants you can often see a combination of grilled salmon or sea trout with a glass of red wine. Fusion enthusiasts even manage to combine red wine and seafood sushi. Be that as it may, one rule applies invariably for any combination: the more noble the type of fish, the more elite the wine should be.
What kind of wine does fish like?
The fish itself is ready to suggest a few simple rules that will help you choose a decent drink for it. Light wine for delicate fish. Conversely, rich, fatty grades are thick, complex wines. In other words, the fish should not dominate, and the wine should not overpower the taste of the dish.
The cooking method also plays an important role. Raw fish is ideal for young wines with a sharp acidity. For a more intricate tandem, you can take champagne or some sparkling wine. Do you prefer healthy food? Then you should choose light wines from the Loire for steamed fish. Smoked fish loves a complex combination of intense acidity and sweet notes at the same time. These requirements are fully met by Gewurztraminer, Riesling or Pinot Gris wines. Aged wines with a bright fruity bouquet, such as Sauvignon Blanc or Chablis, will successfully complement the smoked taste. But fried or grilled fish allows both white varieties and rosés and even light red wines like Pinot Noir. A classic Russian herring appetizer goes well not only with vodka, but also with dry Fino sherry.
If you are planning on preparing a complex dish like a casserole or a hearty fish pie, it is best to complement them with intensely flavored young wines. Equally good with such dishes will be a white Californian Sauvignon or a pink Austrian Schilcher. Red varieties, for example, Blauer Zweigelt or Bourgogne Rouge, will also be appropriate here. The main thing is that the wine should not be too strong.
Choosing the right drink can drastically change the sauce. So, fish with a creamy sauce will fully reveal itself under the influence of white Burgundy wine, which has a complex structure and rich bouquet. Fish with red sauce is just the case when you can safely open a bottle of red wine. However, in this case, the choice should be stopped on not too tart varieties, with a low tannin content. Pinot Noir or wines from the province of Graves would be a good choice. Another safe option would be dry rosé wines - Californian Zinfandel or Spanish Tempranillo. Fish with garlic sauce or complex spicy seasonings will sparkle with all the flavors if you add wines with berry tones to it - Riesling, Pinot Grigio or Traminer.
What to combine seafood with
Only seafood can compete with fish in sophistication, especially if you choose the right wine for them. Perhaps the most famous pairing is oysters with champagne. However, this union can in no way be called successful. This is due to the oyster juice, which interrupts the subtlest flavors of champagne, and, moreover, does not at all harmonize with the sweet aftertaste of brut. The choice of wine to oysters should be based on their origin. So, dry white Muscadet wine is best suited to French oysters, and New Zealand Sauvignon Blanc is best suited to Dutch oysters.
For laconic appetizers of shrimp and mussels, you can choose white table wine. Mollusks will reveal all the taste subtleties if there is wine with a rich deep taste and nutty notes in the glass.
Lobsters, lobsters or lobsters are exceptionally noble delicacies, therefore, they require an addition to themselves to match. At the same time, it is much easier to find a suitable pair of crustaceans than to deal with them, observing all the rules of etiquette. Chardonnay is the best for their most tender sweet meat. At the same time, its color is absolutely unimportant and where it came from: from France, Australia or America.
Creating time-tested harmonious alliances is as fun as experimenting with new flavor combinations. We wish you inspiration, successful discoveries and, of course, bon appetit.
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O Very often a person is ashamed to admit to himself that he does not know something, that he is not able to do something. Sometimes, when we come to a restaurant, we do not know how to behave. This is especially true for the choice of wine. How to taste wine correctly and what wine is better to use with what? These are the questions we will try to answer today.
First of all, any trip to a restaurant begins with ordering wine. After the waiter has brought you a bottle, he should pour a little into your glass or wine glass. Your actions: the connoisseur holds the glass by the stem, not by the cup, so that the wine does not heat up from the warmth of the palms. The glass is raised to eye level and, holding it against the light, enjoy the color - like the wine casts purple or sparkles with ruby red. Then they bring the glass to the nose and inhale the subtle odors. The aroma and all shades of wine aroma appear more clearly if you make a couple of circular movements with the glass. Thanks to this, more oxygen gets into the wine, and it opens up its bouquet faster. At first, of course, it can be difficult to pick out the different shades of wine scent. However, the more often you taste the wine in this way, the more distinctly you will sense subtle nuances. As a result, they will be able to tell you something about wine - it is harsh or subtle, with a weak or pronounced intensity; you may feel floral or fruity tones. Or, catch pleasantly dizzy or even intoxicating smells. By the way, an interesting side effect of whirling wine in a glass is that "arches" and streaks form on the walls of the glass; this is a testament to the high quality of the wine.
To determine the taste of wine, take a long sip, and then, before swallowing the wine, "twist and turn it in the mouth" (this is how experts describe this process). This means that the wine needs to be "rinsed" in the mouth, where taste receptor cells are located that perceive sweet (sugar, alcohol, glycerin), salty (minerals), sour (tartaric acid) and bitter (tannins). Only then is the wine swallowed. The longer the pleasant aftertaste remains in the mouth, the richer the wine. If everything suits you, you can safely order this wine.
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Now let's move on to our second question - what kind of wine to serve or order? First, I want to say that any quality wine, drunk within reason, will do you good. After all, even modern doctors, following the example of ancient healers, recommend daily use of 100-200 g of wine for preventive purposes and up to 0.5 liters for medicinal purposes - in case of overwork, in stressful situations.
Today, in Moscow stores, and in most large cities of Russia, in wine boutiques and supermarkets, you can find almost all well-known world brands, up to elite and collection ones, the cost of which sometimes reaches one and a half thousand dollars.
And with such a choice, it is very easy to get confused and buy something that is not necessary at all. Therefore, before buying wine, you need to decide on some questions: how much are you willing to pay and what exactly you need it for: for a dinner party, family celebration, romantic dinner, a friendly party or drinking a bottle with a friend. It is also necessary to think over the menu of the celebration itself.
In a restaurant, this business is much easier. You can always ask the waiter what is the best wine to order for your chosen dish.
Wine pairing
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But for a festive table, you must first of all take care of the harmonious combination of drinks with the dishes served to the table. Madeira, sherry, dry vermouth are suitable for an aperitif.
Dry white (saumur, muscadet, chablis, riesling) and rosé (Rose de Laur, Cote du Rhone) wines, due to their sour taste, are also good for a refreshing aperitif, as well as for snacks, fish dishes, seafood, they are also suitable for cheeses. with a delicate taste, fruit.
Strong grape wines (Madeira, sherry, port, Marsala) are recommended for the first courses. Dry reds (Bordeaux, Beaujolais, Cotes du Rhone, Medoc) are served with hot appetizers, meat, poultry, and spicy cheeses. Sweet wines (nutmeg, tokay, sweet vermouth, vintage sparkling wines) are served for dessert.
A few tips for matching wine to pasta dishes. After all, everyone knows that it is best to order pasta with a glass of wine. For dishes made from shellfish or fish noodles, it is recommended to serve light white wines from Italy with a slightly high alcohol content, such as vermentino, vernaccia or strong soav. Along with pasta with Pesto sauce, you need a spicier wine that can withstand the smells of garlic and herbs. Here you can offer to choose high-quality sauvignon from France or Austria, as well as Müller-Thurgau from Germany. Red wine works best with most casseroles, lasagne, and other noodle dishes with meat sauces. It should be a spicy wine, but not enough to interrupt the taste of the dish itself. Here we recommend red wines from Provence or aromatic Blau Burgunder from the Palatinate. And, finally, with noodles with vegetable sauces, it is best to serve not too aromatic rosé wine from Spain, Provence or South Tyrol.
When choosing a wine for a fish dish, first of all, the "origin" of the fish itself is taken into account - it is sea or freshwater, because in their taste, they are very different from each other. In addition, the choice depends on the method of cooking the fish, the side dish, and especially the sauce. Therefore, from the basic and well-known rule - only white wine is served with fish - there are exceptions. So, depending on the method of preparation, fish can be combined with a wide variety of pink and red wines. Moreover, this applies equally to the main fish dishes, and to fish appetizers - pates, carpaccio, aspic, salads, as well as fish soups. To the main courses of sea fish. With a few exceptions, sea fish has a more pronounced taste than freshwater fish, and this must be taken into account first of all when choosing wine for it. Aromatic, not too strong white wines with exquisite acidity are ideal for boiled or stewed sea fish, for example, Chenin Blanc, Saint Ser and Pouilly Fumé from the banks of the Loire, dry Rieslings from Germany and Alsace, Condrieu from the banks of the Rhine and Chablis from Burgundy. New Zealand white Sauvignon or Chenin Blanc from South Africa are also good. If fish is served with a hearty aromatic sauce, for example, tomato sauce, as well as a spicy side dish, then you can stop at dry aromatic rose wine. In this case, the best choice might be the Tavel from the banks of the Rhone. If the sauce contains wine, then it is advisable to serve the same wine during the meal. For fried fish and grilled fish, it is best to offer a light acidic, exquisitely tart, medium-bodied white wine. Riesling, suitable in principle for all fish dishes, would be a good choice here (ideally, take a Riesling of the Spätlese (or Late Harvest) category.
The culture of wine consumption has evolved over the centuries. Therefore, in order to truly feel the beauty of this amazing drink, you must follow very specific rules that have stood the test of time.
In what order and which wines should be served at the table?
Table traditions dictate a fairly strict sequence, in accordance with which different types of wine should be consumed.
Before eating, that is, almost on an empty stomach, they drink the so-called aperitifs. In fact, their task is to whet the guests' appetite to such an extent that any dishes offered by the hostess then seem to them the height of culinary art. Therefore, aperitifs are drunk in small quantities and always before everyone sits down at the table. They are usually offered to guests who wander aimlessly around the apartment in anticipation of late people in order to brighten up a prolonged pause.
Flavored wines such as vermouth or martini are well suited as an aperitif. They are made from grapes with the addition of alcohol, sucrose, and infusions of various plants.
Table wines are served during the main meal. They differ in white and red (this depends on the grape variety from which they are made), and dry, semi-dry and semi-sweet (depends on the sugar content in them). Table wines are produced without the addition of alcohol, so they acquire strength only through fermentation of grape juice. The most famous varieties of white table wines are made from the grape varieties "Chardonnay", "Sauvignon", "Riesling", "Muscat". Among red table wines, wines from grape varieties are highly popular Cabernet Sauvignon, Merlot, Pinot Noir.
Wines, which are called fortified wines, can also be used in the main meal. though not as widespread as canteens. Some fortified wines are a great addition to both first and second courses. These include wines from the category of strong - Madeira, sherry, port. They differ from their own fortified, but called dessert counterparts, in a lower sugar content and a higher alcohol content.
In the final, it is customary to serve mainly fortified wines from the category of dessert, which in turn are subdivided into sweet and liqueur. This is dictated by their high sugar content, which can go up to 33 percent.
During the entire meal, you can traditionally drink wines containing carbon dioxide. These are, first of all, various varieties of champagne and sparkling wines, which are naturally saturated with carbon dioxide, that is, as a result of secondary fermentation of the wine material. In addition, there are also sparkling or carbonated wines that are artificially saturated with carbon dioxide. All carbonated wines range from extra dry to sweet. Depending on this, they accompany certain dishes.
What wine and what dish to serve?
There is a widespread belief that red wines should be served with beef, lamb or turkey, and white ones - with fish, vegetables, as well as pork and chicken. In fact, everything is much more complicated, and much depends on the taste of the dish - whether it is spicy or delicate, spicy or sharp.
White dry wine is suitable for a light snack of meat and fish.; to the vegetable "prelude", along with it, it is also recommended white semi-dry and semi-sweet wine. The same accompaniment is required by seafood - shrimp, mussels or oysters.
Spicy salads and hearty meats go well with strong, low-sugar wines, both white and red. It can be sherry, madeira or port.
The same strong wines are served with broths and puree soups.
Second courses from any fried meat (steaks, escalopes, entrecotes, longets, breaded natural cutlets) are best washed down with dry red wine... In addition, it goes well with dishes from the liver, kidneys and brains - no matter whose, as well as the classic kebab and pilaf.
Hot fish dishes (fried or steamed) are in harmony only with dry white wines especially with soft riesling. But if the fish is cooked in a spicy or piquant sauce, then dry wine with a sharper taste, including red, should be served with it. But it is categorically contraindicated to offer red wine to canned fish.
The taste of a dessert such as cake or ice cream is well emphasized by fortified dessert wines.... Moreover, the dessert must be sweeter than wine. But sometimes young dry wine can also be served with moderately sweet fruit dishes, such as mousse or jelly. If it has pronounced fruity notes, it will most likely play in unison with the dessert. Remember one rule: before serving coffee, all wine is removed from the table.
Dry and semi-dry champagne can be used with the same dishes - from appetizer to hot - as white table wine... But sweet champagne is served only for dessert. But it must be remembered that it is incompatible with chocolate and its derivatives, as well as with fruits of the citrus family. But with any champagne, Roquefort or hard cheese served for dessert, as well as dry biscuits, nuts and all kinds of cakes (with the exception of chocolate), are perfectly combined.
How to chill wine properly?
In order for the taste of the wine to manifest itself to the full, when served to the table, it must have a very specific temperature.... Thus, it is customary to cool dry white wines in winter to 10 - 12 degrees, and in summer it is permissible to drop the temperature to 8. Red dry wines are drunk warmer - from 16 to 20 degrees (the choice in this range also depends on the season). Fortified wines should be at the same temperature.
Champagne should be served chilled, so do not forget to pre-send it to the refrigerator (but not to the freezer!) for three hours. It is not recommended to bury the bottle in the snow on the balcony. This does not guarantee the desired degree of cooling, and supercooled champagne becomes tasteless.
What glasses to drink from?
Whatever wine is served at the table, it should be drunk from transparent stemmed wine glasses made of thin colorless glass... This is the only way to appreciate not only the taste, but also the color of this noble drink.
Wines with a simple bouquet are drunk from straight-walled wine glasses. But thin, high-quality wines are best drunk from glasses, which slightly taper upwards. This allows you to enjoy the aroma of the wine for a longer time. In any case, the container is only half filled.
For champagne, flute or tulip glasses are suitable.
How does the price of wine compare to its quality?
The price of a wine is in direct proportion to its quality... Ordinary wines are the cheapest. They are produced without any aging, but, however, not earlier than 3 months after processing the grapes. Vintage wines are much more expensive than ordinary wines. These are high quality aged wines made from the best grape varieties using a special technology. The aging of vintage wines ranges from one and a half years for dry table wines and from two years for fortified wines. Collection wines are the elite of vintage wines, which after the aging period in barrels or tanks are additionally aged for at least three years. At their dizzying price tag, which is comparable to the price of a limousine, they are second to none among the wines.
IT'S IMPORTANT TO KNOW:
According to gourmets, the taste of wine is irretrievably destroyed by the influence of tobacco smoke. It is no coincidence that there are so-called cigar rooms in restaurants, where visitors enjoy smoking after a meal. And if they drink alcoholic drinks there, then certainly not wine, but cognac or whiskey.
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Many people are mistaken that fish is ideal only for white wine. Experienced chefs refute this truth and prove that a glass of red wine combined with a fish dish can make a wonderful taste union. Everything in this case depends on the type of fish.
In the article:
The best wine for fish
Seabed dwellers do not interact well with the tannin in red wine. The delicate taste of fish meat is lost when consumed with a red alcoholic beverage. White wine, on the other hand, allows you to emphasize the most delicate taste of fish products and highlight the finest features of delicate meat.
The exception to this rule may be the majority, which go well with fish due to the small amount of tart tannins. That is why many elite restaurants often serve a glass of red wine with salmon or trout.
In order to achieve a balance between food and an aperitif, it is worth understanding that they must be combined with each other. Fish cannot drown out the taste of an alcoholic beverage, and wine cannot dominate the dish.
The technology of cooking seafood also plays an important role:
- Sour wine from young grapes, champagne or sparkling table wines are ideal as a complement to raw fish meat;
- Steamed fish meat goes well with light wines.
- Smoked carcasses will form a perfect tandem with white and red wines with high acidity and a high degree of sweetness. For example, traditional Riesling or Pinot Gris, Sauvignon, Gewurtstraminer and others.
- Any wine is permissible for fish fried in a pan or grill, but always light. This delicate alcoholic beverage will balance the heavy roasted meat structure.
- Herring is traditionally taken with vodka, but dry wines are also great for such an appetizer.
- Dishes using seafood (pizza, casserole, fish pie and others) go well with wine products with a rich, pronounced taste. Better to take white or rosé young wines. Of the red varieties, we recommend Bourgogne or Blauer.
- Burgundy wines are distinguished by an abundance of aroma and taste, so they are perfect for serving with fish dishes using a creamy sauce.
- The red sauces with which the fish are cooked and served contribute to the consumption of a glass of red wine. It is better to choose varieties that have a minimal tannin content, such as Tempranillo or Pinot Noir.
- In the case of cooking seafood using garlic or spices, it is worth uncorking a bottle of an alcoholic drink that tastes like berry shades. For example, the same Riesling.
Wine and oysters
Any self-respecting catering establishment brings such an exquisite delicacy as oysters to the menu. It is generally accepted that champagne should be served with oysters, but in fact this is the most unfortunate decision. Oyster juice has a salty flavor, and when combined with sweet sparkling there is an unpleasant aftertaste.
Therefore, dry white wines or light reds are much better suited to such a delicacy. In particular, these are Sauvignon, Muscadet and others. In this case, it is worth considering the origin of the seafood. The salinity of oyster juice varies depending on the habitat.
Crayfish, lobster, crabs, lobsters, shrimps and mussels
It is worth choosing wine for these seafood, based on the cost and taste of the crustaceans. For example, it is better to serve with expensive lobsters and lobsters classic Chardonnay... The region of manufacture is not of fundamental importance. The technology of preparing seafood in this case is also unimportant. Crustaceans are prepared by dipping in boiling water, grilling or steaming. White sauces are added to the dish.
That is why Chardonnay is ideal for its characteristics. The exquisite sweetness and taste of vanilla perfectly complement the delicate varieties. Shrimp and mussels go well with white table wines. The taste of shellfish will be revealed with wines with nutty notes - Madeira, sherry.
Complex fish dishes
In this case, fish and wine require a special approach. Tender meat, hidden in the dough with the addition of spices and spices, needs any kind of wine with an intense taste. Of the famous brands, it is worth highlighting Sauvignon, Bourgogne and Blauer.
Basic rules for serving fish dishes with alcoholic beverages
Having wondered which wine goes well with fish, it is worth understanding the basic rules of combinations:
- Fish dishes and salads with the addition of vinegar are not recommended for use with any wine.
- If nuts are present in a complex fish dish, then drinks should not be served either, since the nut interrupts all other tastes.
- The simpler the type of fish and the technology of preparation, the cheaper the varieties of wine can be served.
- The golden rule of the culinary specialist: red wines are served with red fish, white - with white. What kind of wine goes well with red fish should be found out during the tasting process. There is no single recipe here, so you need to rely solely on your own feelings.
- Hard cheeses are excellent additions to wine and fish.
And finally, rosé wines are suitable for seafood dishes, cold fish delicacies and desserts. Sparkling and champagne wines go well with crustaceans with a creamy sauce.
