Which wine to choose?
The triad mets and wine exists, but it is not always in conformity with the generally accepted ideas. We all are not of the oenologists then how to choose his wine?
Red wines
The light and flexible red wines, of which most known of all is the New Beaujolais wine, are generally round, tender, gouleyant, fresh and fruity. They draw their charm from wide from their aromatic pallet, with perfumes of banana, currant or raspberry. That they are early products or not, these wines do not have vocation to remain a long time in a cellar but they will accompany the white meats and small games.
The tannic, generous red wines and suaves reveal very great possibilities of guard: 10 or 15 years, and even between 20 and 25 years in certain cases. These wines take a rest period of a few years before expressing all fully their qualities. They agree with ox, the sheep or big game.
The tannic, firm and powerful wines red, will be to consume as of their 7th or 8th year. These vigorous, full and fleshy wines, are useful preferably with meats out of sauce and cheeses strong.
White wines
The white wines have a very great diversity. By simplification, one will distinguish two big families, the dry ones and the sweet ones.
The consistent dry wines, such as large "Burgundy" white, are complex and powerful. They call a solid keep and develop a bouquet of a great complexity with greedy notes of nut or hazel nuts. They will generally accompany the poultries, the fish and seafood.
The vigorous dry wines, like the "Riesling", are fresh, fruity and beading. They are not to keep a long time in cellar.
A light dry wine holds its charm of its aromatic expression. It is recommended to serve it young person.
Framed and very bouqueté, the aromatic dry wine develops flavours of flowers and fruits exotic. Thanks to its aromatic qualities, Gewurztraminer will be combined perfectly with the Foie Gras.
In the sweet white wines, one finds the marrowy wine, like Vouvray. It expresses its personality by a soft character, slightly sweetened, which mixes the fruity perfumes with honey.
For the sweet itself one, from which famous Sauternes, they are different by a sugar content higher but especially by specific perfumes and savours.
Rose wines
They never result from a mixture of red and white wines. One generally appreciates them in summer, been useful fresh, to accompany the grills.
Tavel is with being advised with the poultries or small games.
Some advices
Respect the terroir
Generally, the local specialities marry marvelously well with the wines of their area.
With the spiced dishes
2 possible solutions: either to overbid with a strong and spiced wine, or to choose a finer and more harmonious wine.
Generally accepted ideas
- "With Foie Gras, one needs a sweet white wine". Not necessarily. One can also choose a Champagne or a red wine from south-west of France like Madiran or Pacherenc de Vic-Bilh.
- "With cheese, a red wine". This association is not always true, especially if the taste of cheese is well marked. Some cheeses will give even a "metal" taste to some red wines.
- "With fish, a white wine". The white wines can accentuate the taste of fish. A red wine will be more harmonious with some receipts.
French version