Despite the fact that in our culture there is a centuries-old tradition of serving wine during meals, not everyone knows what kind of wine is served with this or that dish, what is the order of serving wines, and what temperature should this magical drink be in order to appreciate it? only wine, but also all food.

To make the task of choosing wines for the holiday table easier and to help avoid common mistakes, I decided to write an article about how to properly serve various wines.

Good wine, like no other drink, creates a festive atmosphere and promotes increased secretion of gastric juice. That is why it is recommended to start any feast with an aperitif, which must be served with wine. Moreover, olives, almonds and slices of thinly sliced ​​jamon (smoked meat) are considered the best aperitif. These products do not interrupt the taste and aroma of wine; on the contrary, they harmoniously highlight it.

What kind of wine is served with fish, meat or cheese?

White wine usually served with fish or seafood dishes. Also, white wine is simply irreplaceable when serving cold dishes. For example, good white wine, chilled at least 10°C, is best suited for Olivier salad, herring under a fur coat, and salad with rice or pasta.

Rose wines Perfectly harmonizes with dishes that contain sauce themselves or are served with a special sauce. Rose wines are also served with soups and all kinds of exotic dishes that contain garlic and a lot of oil.

Young red wine- This is an ideal addition to simple meat dishes, such as grilled meat, roast beef or chicken, as well as the well-known dish of beef stroganoff.

Aged red wine It has a more delicate and refined taste than the young one; it better complements dishes that are more complex in composition and preparation. For example, red wine is served with stewed vegetables or meat with a side dish. To appreciate the bouquet of a good aged or vintage red wine, serve it with lamb with pepper or rabbit.

Vintage wines Typically aged for more than three years, they have a distinct flavor and a variety of nuances. Vintage wines are ideal for fatty meat dishes. Moreover, if the meat is prepared using red wine (not necessarily expensive), then the special taste of the meat allows you to better appreciate the vintage wine. Classic recipes for fine wines are stewed oxtail or meat risotto.

Wines are classified not only by color and age, they are also divided by the amount of sugar. Wines containing from 0 to 5 grams per liter are called dry wines. From 15 to 30 g/l semi-dry, from 30 to 50 g/l semi-sweet. Wines containing more than 50g/l are called sweet. Semi-sweet and sweet wines usually served with dessert.

Wine serving temperature

To enjoy the taste and aroma of wine, it is important to serve it at the optimal temperature. If the wine is too warm, then, firstly, the alcohol is strongly felt, which is not its main advantage. And, secondly, the sweet and sour notes of the bouquet are more pronounced, so the impression of unbalanced taste is created. If the temperature is lower than optimal, then the bitterness becomes stronger.

Therefore, it is very important to maintain temperature conditions. This is the only way you can experience the true taste of wine. Moreover, different types of wine are served at different temperatures. Below is a schematic table that shows at what temperature white wines should be served, at what temperature red ones, as well as what glasses are used for which type of wine.

Procedure for changing wines

Any meal will be more enjoyable if several different wines are served during lunch or dinner. At the same time, it is important to maintain strict order and not put all the bottles on the table at once, as is often our custom. Only a certain order allows you to appreciate each wine and, of course, the dish.

If you plan to serve white wine, then it is served first, and they start with the lightest one.

Also, any wines are served according to age: from younger to older. By the way, the change of dishes on the table also goes from light snacks to more satisfying dishes.

The ancient Greeks knew how to match wines to dishes, highlighting their taste to their advantage. With the right combination, the wine seemed tastier and nobler, and even spicy food did not interrupt its aroma. Nowadays, the art of choosing wines is very rare in everyday life, since we are unaccustomed to leisurely family dinners with formal serving, and for the festive table we buy wines in accordance with personal preferences, without taking into account the features of the menu. You will be surprised how much the dining experience will change if you wash down your dishes with the right wine, as gourmets have done throughout time.

Which wines go with which dishes?

There are a few simple rules for choosing wine for dinner. Wine etiquette makes it possible to feel like a real sommelier and reveal the delicate bouquet of a drink with the right combinations. Sometimes wine is matched to a dish, but it happens that dishes are chosen for a specific wine - the situations are different, but the set of rules does not change.

Complex and simple. Fine, sophisticated wines are always accompanied by simple snacks, and simple wines go well with gourmet dishes. Compliance with this rule will highlight the taste of the dish and wine, making them brighter without interfering with each other. The perfect combination of fine wine and simple dishes is Dom Perignon or Chianti with cheese.

The wine should be sweeter than the dish. For this reason, it is better to serve port and other dessert wines with desserts. Dry wines will seem sour and even bitter against the background of sweets.

The wine should be more sour than the dish. It turns out that it is better to serve a salad with lemon dressing not with a softly sour Chardonnay with hints of green apples and gooseberries, but with a very sour Brut champagne.

Bitter does not go well with bitter.If dark chocolate or grapefruit dessert is washed down with a tart wine with a high tannin content, such as Cabernet Sauvignon, the bitterness will increase. It is better to serve chocolate with sweet or dessert wine, and tart wines perfectly complement fatty meats or salty dishes.

Red and White. According to the classical canons, red meat is ideal for dry and semi-dry red wines and red tomato sauces, and white meat and fish are ideal for white wines and creamy sauces. However, there are exceptions to this rule. Red wine pairs wonderfully with roasted turkey and grilled white meats, while roasted chicken takes on a piquant flavor when paired with Merlot red wine, which has a rich, fruity aroma. Red wine seems to be created for game, offal, pates, cheeses of all types, pilaf, pizza, lasagna, berries and fruits. White wine goes well with light meat dishes, duck and goose liver, fish, seafood, cheese, nuts, casseroles, spicy and fatty snacks. By the way, you can choose both red and white wine for beef and pork, and dry and semi-dry wines go well with vegetable and mushroom dishes.

What dishes are served with wine: a few rules for all occasions

Dry sparkling winesare considered universal and are served with any appetizers and main courses, while sweet and semi-sweet wines are more suitable for desserts and mild cheeses.

Fortified wine enriches the taste of spicy dishes; Port wine harmonizes pleasantly with blue cheese, nuts, sweets and dried fruits. Marsala emphasizes the delicacy of chocolate desserts, Madeira is delicious with first courses, and sherry should be consumed with olives, sheep's cheese and ham. Fortified wines are combined with meat broths, and strong vermouth (not dessert) sets off the taste of meat dishes thanks to the bitter wormwood taste with hints of cloves.

Semi-sweet winesCan be served with seafood and vegetable appetizers, cheese, sausage, dishes with sour cream sauce, fruit, ice cream and sweet pastries. Sweet wines complement desserts, fruits, dried fruits and berries.

It is believed that certain foods prevent wine from opening up - hot spices, mint, coffee, vanilla, cinnamon, citrus fruits and too fatty fish. But, probably, no one has yet found the right wine to go with them. Maybe you can do it? Experimenting with wines is a fun activity that can lead to equally exciting discoveries!

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Preparing the reception
Which drinks should be served with which dishes

During formal receptions, 3-4 types of different wines are offered at the table, with each dish having its own, in compliance with the following rules:

· the wine must match the dish;

Dry wine is served before sweet wine;

· weak wine - before strong;

· cheap - before expensive (refined);

· glasses are not filled to the top, but only halfway or without adding 2 cm to the top edge;

· large glasses are served for weak wine;

· wines are never offered with oranges and other citrus fruits, as well as with salted or smoked meat or fish, purely vegetable dishes, eggs and chocolate.

In addition, the wine must be at a certain temperature. Before serving, white wine should have a temperature of 8-12°, sparkling wines and champagne - 6-8°, red wine - 16-18°. The first two types of wines must be cooled in the refrigerator for at least two hours before serving. Red wine should stand for the same amount of time at room temperature without a cork, because the drink should. This improves its taste. Red wine should be heated gradually so that its taste and aroma are not affected.

White wines should be served with appetizers, light meals of meat and fish, cheese and crayfish. Dry sherry is also suitable for fattier varieties of fish. It is preferable to serve dry white wine with crabs. Boiled veal or chicken is served with white or rose wine. The rest of the meat dishes are served with red, as well as cheese and dishes prepared from it (with spicy varieties of cheese - red port). Semi-dry red wines are served with various foods such as lamb, veal, and game. Fortified red wines are served with steak and pork. Wines are offered for appetizers depending on their type: for fish and meat salads - dry white or rose wine, for meat - light red wine.

As a rule, alcoholic drinks are not served with soups (only mineral water can be on the table), however, in some countries it is considered appropriate to offer dry sherry, dry Madeira for mushroom soup, and dry white wine for fish broth (in Sweden) .

Hot appetizers (pies, etc.) are served with the same drinks as the main course.

Vodka and whiskey go well with salty, spicy, fatty dishes.

Beer is served with salted fish, cheese and, like vodka, with various meat dishes. Beer and wine should not be served together at the table. Beer and mineral water can be offered with cold appetizers when hosting.

Dessert wine - semi-sweet, sweet, liqueur and champagne are served with dessert and fruit. A dessert made from berries goes well with sweet white wine, port, berry or fruit liqueur or fortified fruit wine. Sweet Madeira or port go well with creamy desserts.

Cognac and liqueur are an invariable accessory to the coffee table. Cognac is served with coffee or tea (it is best to serve rum or liqueur with tea). Cognac should not be placed in the refrigerator. They drink cognac slowly, in small sips, warming the glass in the palm of their hand to allow the aroma of cognac to reveal itself more fully.

Reception with seating Clothing Music

The ancient Greeks knew how to match wines to dishes, highlighting their taste to their advantage. With the right combination, the wine seemed tastier and nobler, and even spicy food did not interrupt its aroma. Nowadays, the art of choosing wines is very rare in everyday life, since we are unaccustomed to leisurely family dinners with formal serving, and for the festive table we buy wines in accordance with personal preferences, without taking into account the features of the menu. You will be surprised how much the dining experience will change if you wash down your dishes with the right wine, as gourmets have done throughout time.

Gastronomic combination

Basic principles of wine and food pairing. And yet, only harmony can give true pleasure. Therefore, it is useful for anyone who decides to have lunch or dinner with wine to remember the basic principles of compatibility.

There is a well-known rule according to which white wines are served with fish, and red wines with meat. It's justified by common sense: a tannic red wine would impart a metallic taste to fish, while rich game and red meat dishes tend to overwhelm most white wines. In a generalized formulation, this rule could sound like this: wines and dishes must match each other in color or, at least, form beautiful color combinations. However, it must be kept in mind that there are no rules without exceptions. For example, you can serve both red and white wines with white chicken meat, and a light red Beaujolais goes well with many fish dishes. In general, the color of the dish can only give a hint when choosing a wine and narrow the direction of the search, but the final decision should be dictated by other factors.

Wines from a given region usually pair well with local cuisine. Conversely, local cuisine especially highlights the merits of the region’s wines. The reasons for this phenomenon are quite clear: on the one hand, both the grapes from which wine is made and the products from which food is prepared are the fruits of the same land, on the other hand, culinary traditions have been developing over centuries, and this is quite enough time to determine the best combinations wines and dishes. It is not for nothing that in Provence, restaurants, as a rule, serve only Provençal wines, in Bordeaux - Bordeaux wines, in Burgundy - Burgundy wines, etc. This, however, does not mean that Loire Valley wines are not suitable for Alsatian dishes, or that French wines cannot accompany dishes, for example, Russian or Chinese cuisine. It is obvious, however, that in most Russian restaurants the regional principle of wine selection is unacceptable, since the choice of dishes of regional French cuisine is small.

If any wine is used when preparing a dish, it should also be served at the table. However, in the case where it is intended to serve expensive wines that are not usually used in cooking, when preparing the dish they should be replaced with cheaper products of the same appellation or region. As a last resort, wines from the same grape variety are suitable. Alas, this principle, as a rule, does not “work” in Russia: they often skimp on sauces, using cheap and sometimes counterfeit Moldovan and Georgian wines.

A wine with a complex aroma is best served with a dish with a relatively simple taste and vice versa. For example, wines from Cabernet Sauvignon, especially aged ones, are good with steak or lamb on ribs, and from Chardonnay - with fish. If you serve them with dishes with spicy, rich sauces, then the aromas of the wine may not be fully revealed, since in such a combination there will be more competition than harmony.

Dense, heavy dishes with a thick sauce require a rich wine with a high alcohol content, while light dishes should be served with light wines. If you neglect this principle, a good combination will not work out: a light dish (or wine) will be literally “crushed” by its stronger rival, their taste and aroma will not be able to manifest themselves properly. One of the consequences of this approach is the fact that French sommeliers often willingly include Bordeaux and Burgundy wines from mediocre years on the list: the best millesimes turn out to be too strong and clearly dominate the most sophisticated dishes.

Another point that should be taken into account when selecting wines and dishes is their price. Although this consideration should not be the main consideration, it should not be neglected either. Simple, uncomplicated dishes are usually served with wines that don’t stand out in any way, while the sophistication of expensive dishes is solemnly emphasized by expensive “crus”. However, one should not oversimplify what has been said in the sense that the more expensive the dish, the more expensive the wine recommended for it should be. For unique dishes, it is better to offer good, but not great, wines; otherwise, in the rivalry between two giants, both will lose. Likewise, exceptional wines are best tasted without any food.

Some taboos

Finally, it should be borne in mind that among the great variety of dishes (and their components) there are some that go very poorly or even are not compatible with wine, so in many cases it makes sense to choose other drinks to accompany them. This is primarily fatty salted fish, including smoked fish, which gives the wine a metallic taste. Citrus fruits, primarily lemons and grapefruits, dull the sensitivity of the tongue and make it impossible to distinguish shades of taste. Vinegar and mayonnaise, in which it dominates, have a similar effect. Chocolate and chocolate candies, as well as coffee, irritate the taste buds so much that any wine paired with them seems empty and watery. That is why the widespread habit in our country of eating champagne with chocolate cannot but seem blasphemous. The “enemies of wine” may also include dishes with a high content of certain spices, such as vanilla and cinnamon. And, of course, you should not combine wine and traditional Russian pickles.

And yet, choosing the most successful combinations of wines and dishes is not a science, but rather an art. There cannot be mathematically precise conclusions and unambiguous correspondences here. A lot depends on personal preferences. It is not without reason that many French gastronomes are increasingly leaning toward new, unconventional combinations. However, it is useful for everyone who decides to follow their example to remember: before moving on to free improvisations, it would be nice to master the classics.

The most common “enemies” of wine include:

• tobacco smoke,
• spicy culinary odors that do not allow you to enjoy the aroma of good wine,
• vinegar,
• acid of citrus fruits,
• fatty fish that give wine a disgusting metallic taste,
• vanilla, mocha and cinnamon are heavy companions for wine, although shades of their smells are present in the aromas of various wines, the same can be said about pure chocolate and chocolate products (excluding only fortified wines from Muscat varieties and Traminer grapes),
• Dishes seasoned with curry and mint, as a rule, have nothing in common with wine.
• Never - red wine - with canned fish and chocolate.
• Never pair a semi-sweet wine with a vinegar-based hot sauce.
• Never place ketchup next to French wine.

Selection of wines for dishes

Snacks

Their diversity determines the multiplicity and dissimilarity of the styles of wines served.

Anchovies. To soften the spiciness of this dish, which does not go well with wine, it is washed down with red, rose or white wine from the south of France - Provence or Languedoc.

Caviar. Traditionally, it is served with the best champagne, fine white Burgundy, for example, Corton Charlemagne or Chevalier-Montrachet, as well as Cote de Provence Blanc de Blancs ( Cotes de Provence Blanc de Blanc).

Sausages. Preference should be given to light wines - red Beaujolais, red and pink Coteaux d'Aix-en-Provence or Tavel. Salami is usually served with Corsica rosé wine or Irouleguy.

Salmon. Its delicate delicate taste is emphasized by champagne, Meursault or Cotes de Provence Blanc de Blanc.

Meat pate. You should choose wines that, in their structure and strength, would correspond to the variety of textures of meat (poultry, game, beef, offal, etc.). Red and white dry and dessert wine with pleasant acidity - Bourgogne, Chinon, Sauternes, Coteaux du Layon, Riesling - suitable for poultry pate, stronger ones - Saint-Joseph, Cahors, Bergerac - for game pate.

Ham. More delicate boiled-smoked ham is served with light, low-tannin red wines, for example, Bourgogne, Macon, Beaujolais and other wines from Gamay, although you can also try white Macon ( Macon); to raw smoked wines with a strong smoky aroma - strong and aromatic whites, such as Riesling Vendanges tardives; to salty wines - Irouleguy.

Fish in oil. The dish is dominated by the strong taste of oil. It goes well with fresh white wines, such as young Cotes-du-Rhone, light Burgundy from Chardonnay, Muscadet de Sevres-et-Maine. , Touraine from Sauvignon, Gros-Plant, Sancerre and Bourgogne aligote.

Fish pate. The delicacy and variety of texture make it easier to select classic, noble, not too woody wines. Recommended are Chablis, white Graves with traditional vinification, and dry Riesling.

Green salads. They are served with red and white wines with pronounced acidity, for example, Entre-Deux-Mers, Vouvray from a poor year, Touraine from Sauvignon, Menetou Salon" (Menetou-Salon) and "Gros-Plant". You can also try Tavel, and with avocado salads - Sancerre and pink Cotes-de-Provence.

Souffle. Not too heavy wines with a delicate aroma are suitable for these delicate dishes: for fish soufflé - Burgundy or dry white Bordeaux, for spinach - wines of Jura and Mâconnais, for cheese - Alsatian Tokay-Pinot Gris, champagne, red wines of Burgundy and Bordeaux are not the best millesimes.

Cheeses. Cheeses are characterized by a huge variety of milk nature, fat content, ripeness, salinity, etc. Wines that are too woody should be avoided: cheeses do not like the taste of vanilla. Excessive fat content of cheese can be compensated by toasted bread. Some cheeses are so strong that they “break” most red wines, while others, on the contrary, overemphasize the acidity of the wine with their neutrality. As a rule, cheeses and wines produced in the same region go well together. Brie and coulommier can be served with Cotes-de-Beaune, Beaujolais-Villages, Saint-Emilion and Pomerol, to Gorgonzola and other light mold cheeses - Sauternes, Monbazillac, Chateauneuf-du-Pape and Gigondas Gigondas), for young Gruyere - light red Beaujolais, for aged - Alsatian Tokay-Pinot Gris, for Camembert - red Côte du Rhone (Cotes-du-Rhone) and Corbieres, to cantal and Saint-nectaire - Beaujolais and white wines of the Loire Valley, to goat cheese - Bourgogne Bourgogne aligote, white Sancerre and Corbieres, pink Cotes-de-Provence and light red wine such as Beaujolais ), to Comte - white wines of Maconnet, Jura and Savoy, as well as “yellow” wines, to Marolles and Rollot - Cote-Rotie, to Munster - Gewurztraminer, for sheep cheese - Chateauneuf-du-Pape, Cahors, Madiran, Vin de Corse), for pont-l'eveque - Pomerol, Volnay or good white Burgundy, for port-salut - red Bourgogne, Bergerac and white Jasnieres, to reblochon - white fruit wine such as Sancerre, Crepy, Roussette de Savoie de Savoie), Gewurztraminer and Beaujolais, to Roquefort and other strong mold cheeses - Chateauneuf-du-Pape, Madiran and Sauternes "(Sauternes), for cheddar (cheddar), Dutch cheese and Cheshire (cheshire) - fruity red wines of Médoc and Côte de Beaune, for epoisses - good red Burgundy.

Snails. They amazingly combine the density of texture, the tenderness of oil and the aroma of herbs. You should opt for a light white wine with a pleasant, but not too strong aroma. This could be, for example, Sancerre, Chablis or Bourgogne aligote.

Foie gras. This rich, heavy and at the same time delicate, enveloping dish is usually accompanied by dessert, but not too sweet wine, such as Sauternes, Monbazillac, Gewurztraminer Selection des grains nobles), “Riesling Selection des grains nobles” or straw wines of the Jura. You can also try strong Burgundies, such as Montrachet and Chablis grand cru.

Meat dishes

Meat fried in fat. This is a fatty and often very salty dish, and the texture of the meat itself and the skin are completely different. Pairing with wine is difficult because fat requires a high alcohol content and mature tannins. Therefore, one should strive not so much for a perfect combination as for successful accompaniment. Cahors, Madiran or red Cotes-du-Rhone are good options, albeit without sophistication.

Steak. Red wines are served with this dish. For steak in pepper - “Cotes-du-Rhone”, for grilled steak - soft “Margaux”, “Moulin-a-Vent”, Chenas ( "Chenas") and "Beaujolais-Villages". Steak Tartar requires stronger tannic wines such as Crozes-Hermitage or Cahors.

Grilled meat. The predominant characteristic of this dish is juiciness. It should be served with tannic, but not too strong wines with a fruity aroma - Bordeaux, Bourgogne, Chinon, Bourgueil, Gigondas, Lirac, Cotes-du-Ventoux, Cahors and Bandol. You can also try fruity white and dry rose wines, such as Cotes du Luberon. If the meat is pre-marinated, it is better to offer wines that were added to the marinade.

Smoked meat. The texture of the meat is very dense, slightly softened by fat, the dominant element being salt. This texture doesn't go well with most red wines, and the salt makes it even more difficult to choose. You can offer aromatic white wine from Alsace, for example, dry Riesling, semi-dry Gewurztraminer and even semi-sweet Riesling Vendanges tardives.

Stew. A heavy and usually spicy dish that calls for full-bodied wines such as Pomerol, Saint-Emilion, Chateauneuf-du-Pape and Cote -du-Rhone" (Cotes-du-Rhone). If wine is added to the stew during cooking, it (or wine from the same region) is used when serving. You can also try lighter reds Beaujolais and Macon. For navaren (lamb stew with turnips and carrots), you should choose a wine of medium tannin and not aged too long, for example Volnay, Mercury or red Lirac.

Meat pie. Depending on the fat content and the meat used, Graves, dry Alsatian wines, red Beaujolais and young Cabernet Sauvignon-based wines, such as Bordeaux, can be served.

Beef. Depending on the method of preparation, various wines can be served: for beef stroganoff - Chateauneuf-du-Pape, Gigondas, Vacqueyras, for chateaubriand - Fronsac ), Graves, Cote Chalonnaise, Cornas, for beef fillet - Cotes-de-Beaune Villages, Saint-Emilion "(Saint-Emilion), "Cotes-de-Bourg", for baked beef - "Saint-Estephe", "Saint-Julien", "Pauillac" "(Pauillac), for roast beef - "Saint-Emilion", "Pomerol", "Cotes-de-Beaune", "Cotes-du-Rhone-Village" "(Cotes-du-Rhone Villages), "Chateauneuf-du-Pape", red "Mercurey", for beef stew - "Coteaux-du-Languedoc" ), “Premieres-Cotes-de-Bordeaux”, “cru” Beaujolais, for beef Burgundy - “Pommard”, “Givry” or “Châteauneuf-du” -Pap" (Chateauneuf-du-Pape), for beef stew in a pot with vegetables - "Cotes-de-Bourg", "Fitou", "Corbieres", "Costier" Costieres-de-Nomes, Minervois, Coteaux du Tricastin and red wines of Provence.

Pork. Paired with this fatty white meat, tannic wines seem too dry. It is better to choose fairly young, strong, but not too tart wines, such as Cotes-de-Beaune, Saint-Joseph or the best cru Beaujolais. Grilled pork goes well with both reds - Cotes-du-Rhone, Macon, Anjou - and whites - Riesling, Gewürztraminer "(Gewurztraminer) - wine. A good accompaniment to pork pate would be dry Vouvray.

Mutton. Red meat with a strong flavor and texture. Roast lamb is served with Pauillac, Saint-Estephe, red Graves, with couscous - Cotes-de-Blaye, Fronsac "(Fronsac), "Cahors", "Madiran", "Gigondas", with leg of lamb and herbs and garlic - the same wines, but younger, as well as "Châteauneuf-du-Pape » (Chateauneuf-du-Pape) and cru Beaujolais.

Veal. Lean, tender white meat. Dry Vouvray, Riesling, and white Burgundy are served with the veal blanket; wines from Chardonnay are served with the veal with sour cream sauce; and red Cotes-du-Rhône is served with the Normandy escalope. -Rhone), “Macon”, “Bergerac”, “Buzet”, for grilled veal – “Cotes-de-Beaune”, “Graves” and Tokay-Pinot gris.

Rabbit. This rather fatty white meat requires moderately tart wines to highlight its tenderness. Depending on the preparation method, you can offer red Bourgogne, Mercurey, Beaujolais-Villages and Cotes-du-Rhone-Villages ), pink Pinot Noir from Alsace and Bordeaux clairet, Tavel, white Cotes-de-Blaye and Cote -de-Provence" (Cotes-de-Provence).

Offal. The main role in this case is played by texture: the liver and kidneys are very different from the tripe or thymus of a calf. Therefore, young, tannic wines go better with liver and kidneys, and sweeter and oilier ones go better with the thymus gland. It is good to serve the liver with Chinon, with the liver in sage - Riesling Vendanges tardives, with the liver with onions and smoked lard - Tavel, pink Lirac and "Saint-Chinian", for the kidneys - "Pomerol", "Saint-Emilion", "Saint-Joseph", "Santenay" and “Pinot Noir” from Alsace, for kidneys in mustard sauce – “Saint-Amour”, “Morgon”, for the thymus gland – “Chablis Grand Cru” , “Riesling” and semi-dry “Anjou”, for tripe - “Corbieres”, red “Macon” and the same semi-dry “Anjou”. On the tongue, in addition to the rich red wines of the South-West, such as Bergerac and Cahors, you can also offer whites from Chardonnay. Dry white Macon Villages, Pouilly-Fuisse, Saint-Veran, Vouvray, Bandol are suitable for brains. or light, low-tannin reds “Mercurey”, “Beaujolais-Villages”.

Poultry dishes

The texture of meat can be very different, and when selecting wines it should be taken into account along with the cooking method.

Chicken. Wines of any color and different styles can be paired with this bird. Wines from Chardonnay, tomatoes and garlic go well with chicken with tarragon - also red Bandol and Crozes-Hermitage. With chicken in sour cream and with mushrooms, dry white wines are preferable - Riesling, Graves, Bourgogne, Pouilly fume, Vouvray - or semi-dry Gaillac. Peasant chicken with firm, elastic meat requires lively wines such as red Anjou, Fleurie, Saint-Joseph. You can serve Alsatian Riesling or red Bergerac with Kiev cutlets.

Goose. This fatty, tough-textured bird is paired with either aged red wines such as Saint-Emilion, Margaux, Madiran, Cote-Rotie ), Chateauneuf-du-Pape, Hermitage, Bandol, or white desserts with noticeable sourness, for example, Sainte-Croix-du-Mont ( Sainte-Croix-du-Mont) and "Monbazillac". You can also try the best Alsatian Gewurztraminer and Tokay-Pinot gris.

Duck. In dishes made from it, density and fat content always dominate, requiring concentrated wines. For roast duck, we recommend red Saint-Emilion, Bourgogne, Cote-Rotie, Chateauneuf-du-Pape, " Cahors, Madiran or Alsatian Gewurztraminer, for duck with oranges or peaches - red wines of the Loire Valley and Vouvray, for varnished duck - Saint-Emilion ( Saint-Emilion) and Gewurztraminer, for duck with peppercorns - red Burgundy, for example, Pernand-Vergelesses. Confits (meat fried in fat, usually with the addition of mushrooms) of goose and duck go well with wines such as Cahors, Madiran, Chateauneuf-du-Pape ), "Moulin-a-Vent" (Moulin-a-Vent) and "Morgon" (Morgon).

Turkey. Its lean, dry meat can be served with red Bourgogne, Macon, Haut-Medoc and Margaux.

Pigeon. Refined dishes from this bird require red Bordeaux and Burgundy wines of the best years, but simpler Bandol, Corbieres, and Vin de Corse also go well with them. For a delicate suprem of pigeon or turkey, it is better to offer rounded white Meursault, Beaune or Savigny-les-Beaune.

Game dishes. The strong flavors and textures of these dishes require wines with strong character. The longer the meat is aged, the more suitable it is for wines with pronounced tertiary (animal, forest) aromas. In this case, Grand Cru and Premier Cru from Burgundy are ideal. Large game can be paired with strong wines from the Rhone Valley, such as Hermitage, Chateauneuf-du-Pape, Cote-Rotie, Cornas ( Cornas) and Gigondas, as well as Cahors and Alsatian Tokay-Pinot gris Vendanges tardives. Old reds Bandol and Corbieres go well with wild rabbit. A red Burgundy or other aged wine from Pinot Noir is better suited to a hare, the same Cornas, Gigondas and Chateauneuf-du-Pape, and if it served with a creamy sauce - “Late Harvest Riesling” (Riesling Vendanges tardives). As for game birds, its best accompaniment can be elite Bordeaux wines - classified cru Saint-Emilion Grand Cru, Pauillac, Saint-Estephe and the exquisite Pomerol. Simpler wines are usually served with quail - Costieres-de-Nomes, Cotes-de-Castillon and Cotes-de -Francs).

Fish dishes

Fried and baked fish. The texture of the dish is especially important in this case: river fish is very tender, sea fish is denser. For river fish, it is better to choose a gentle, non-dominant wine, for example, Graves, Touraine from Sauvignon and white Anjou, while for sea fish you should serve a wine with a stronger structure, such as like Meursault, Bergerac sec, Roussette de Savoie and Alsatian Riesling. “Chablis”, white “Bellet” and “Cotes-du-Roussillon” are suitable for pike dishes; for delicate fatty burbot - white “Hermitage” and “Cote -du-Rhone" (Cotes-du-Rhone), for rock bass - white "Cassis" (Cassis) and "Condrieu", for sole fish (salt fish) - "Riesling" (Riesling), "Sancerere" "(Sancerre) and "Condrieu".

Fish in red wine. In this case, an elegant but well-formed wine is required. It must be either from the same region as the fish or from the same grape as the sauce, such as red Pessac-Leognan or Saint-Emilion.

Fish in sour cream. Sour cream requires aged wine from ripe grapes. For fish with a dry or delicate texture, it is good to serve aged Riesling or Tokay-Pinot gris. If the texture of the fish is more dense, it is better to prefer an oily, with tones of wood and vanilla, old white Burgundy.

Smoked fish. The fattier the fish, the better not wine, but strong alcoholic drinks will go with it. In order to balance the taste of smoke, you should choose a wine with a strong aroma. Recommended are Gewurztraminer and Riesling from Alsace, dry Savennieres and Pouilly fume from the Loire Valley. Smoked salmon can be served with Blanc de Blancs champagne.

Steamed and grilled fish. You need to cook the fish especially carefully to fully bring out its texture. Pairing with wine requires special delicacy. You should choose a thin, non-dominant, but quite strong wine: dry white Anjou, Savennieres, dry Graves or Riesling with a mineral aroma.

Fish under marinade. Selecting wine for these dishes, in which the marinade base (citrus juice and aromatic herbs) dominates, is a very delicate task. You should choose a dry wine with approximately the same aroma as the dish. In particular, Chablis, white Bandol and Cassis, and dry Jurancon can be recommended.

Fish in oil sauce. To emphasize the delicacy of the sauce, it is good to serve champagne, dry Vouvray, Muscadet de Sevres-et-Maine sur lie or Chardonnay wine.

Fish in Provençal style. White and rose wines are recommended for this spicy dish - Cotes-de-Provence, Tavel, Coteaux-du-Languedoc, Bellet ) and Tokay-Pinot gris.

Seafood and crustaceans

Crabs and lobsters. With all the variety of cooking methods, the texture of the dish is very dense. It should be paired with a wine with a strong character: the lobster loves the noble woodiness of the best white wines from Burgundy or white Hermitage. You can also try champagne, white Sancerre from old vines, good Graves or Riesling.

Shrimps. Their tender, slightly salty meat with a characteristic aroma goes well with light, fresh Muscadet de Sevres-et-Maine sur lie, white Bergerac and Touraine ) from Sauvignon.

Cancers. The selection of wine largely depends on the method of preparation: for boiled crayfish you can offer white Cotes-du-Rhone, for crayfish in wine - Chateau-Chalon, for salads with crayfish - Seyssel and Riesling.

Clams in the shell. The texture of the dish can be very different, but the dominant element invariably remains the iodine taste. You should either choose a wine - preferably young - from the region off the coast of which the shellfish were caught, or focus on the fat content and iodine taste of the dishes and serve very dry wines with them. Thus, “Gros-Plant”, “Muscadet”, “Entre-Deux-Mers” or the elite (but not wooded) “Graves” are recommended for oysters. In addition to these wines, mussels can be served with Petit Chablis or white Cassis. Fine, with a good aftertaste, Blanc de Blancs champagne goes well with those shellfish that have only a faint aftertaste of iodine.

Vegetable dishes

It should be borne in mind that spinach, sorrel, asparagus and especially artichokes contain substances that can give the wine a sweetish or metallic taste and therefore require special care when serving. For assorted vegetables, they usually offer light red Beaujolais and wines from Sauvignon, for vegetable stew - Beaujolais-Villages and red wines of Provence, for eggplants - red Bordeaux and Corbières "(Corbieres), for artichokes - "Touraine" from Sauvignon and "Muscadet de Sevres-et-Maine" (Muscadet de Sevres-et-Maine), for asparagus - dry white wine with a strong aroma, for example, Alsatian Gewurztraminer, Muscat and Pinot Blanc, for cabbage - Morgon and Touraine from Gamay, for sauerkraut - Alsatian Riesling ( Riesling), "Sylvaner" and "Tokay-Pinot gris", for cauliflower - "Cotes du Luberon".

Mushroom dishes

These heavy, strong dishes call for full-bodied, dense wines such as Pomerol, Cahors and the best red Burgundies from Pinot Noir.

Soups

Their character can be very different depending on the basis of the dish (vegetables, fish, meat, etc.) As a rule, the combination with wine is not very successful, so wine is usually not offered with soups. Nevertheless, if desired, you can either serve light, relatively neutral wines: for onion - “Macon”, for vegetables - white “Cotes-du-Jura”, for okroshka “gazpacho” - “ Tavel" - or select them according to regional characteristics, for example, "Cassis" for bouillabaisse, and "Madiran" for a thick Bearn soup of goose meat and cabbage - garbure.

Fast food

These dishes do not require long preparation and go well with simple wines. For pizza you can offer red or pink “Cotes du Luberon” and “Coteaux d`Aix-en-Provence”, for hamburgers - “Beaujolais Village” (Beaujolais-Villages), with grilled sausages - a stronger Cotes-du-Rhone.

Egg dishes. Eggs are one of the foods that strongly irritate the taste buds, making wine pairing difficult. In addition, depending on the cooking method, the texture of the dish can vary indefinitely. It is better not to serve wine with fried eggs: the uneven texture (meaty yolks, crispy whites) predetermines the impossibility of the correct combination. Another thing is an omelet or soufflé, in which the whites are mixed with the yolks, forming a homogeneous mass. A lot depends on the additives here. It is better to serve an omelette with caviar and truffles with fatty, oily “Montrachet” or white “Hermitage”, for an omelette with tomatoes - “Beaujolais”, for an omelette with ham - “Ven d’Alsace” Edelzwicker" (Vin d`Alsace Edelzwicker), for an omelette with mushrooms - "Cotes-du-Rhone-Villages". The best wines go well with egg soufflé with cheese, but the specific choice in this case depends on the cheese used. Petit Chablis, other light Chardonnay wines and champagne can pair well with scrambled eggs and smoked salmon. Eggs in a wine sauce require the same wine that was used for the sauce (usually red Burgundy).

Dessert

What they have in common is a high sugar content, so semi-sweet and sweet wines are usually offered with them.

Desserts based on strong alcoholic drinks. The taste of the corresponding alcoholic drinks dominates in them, overwhelming any wine.

Spiced desserts. The combination is determined by the strength and character of the spices. They don't go well with spirits, but they do highlight the benefits of semi-sweet and sweet wines with a spicy aroma, such as Gewurztraminer Vendanges tardives or Gewurztraminer Selection des grains nobles.

Fruit desserts. Sweetness, oiliness and vanilla aroma set the tone. Natural sweet wines from Muscat, such as Muscat de Beaumes-de-Venise, Muscat de Lunel or Muscat de Lunel, go well with these dishes. “Rivesaltes” (Muscat de Rivesaltes), as well as dessert “Sauternes”, “Barsac”, “Monbazillac” and “Vouvray”.

Chocolate desserts. The predominant element is the tannic bitterness of the chocolate. Most wines are incompatible with it, but the strongest natural sweet Grenache wines make excellent combinations. Strong alcoholic drinks, such as cognac, are also good. You can choose Maury, Banyuls or Mistels - Macvin du Jura and Pineau des Charentes. If the dessert combines dark chocolate and fruit, it is better to prefer natural sweet wines of Roussillon, but not subject to oxidation, that is, Rimagies.

Cakes and pastries. Wine, as a general rule, should be sweeter than the dish with which it is served, and not seem too dry in comparison. You should choose sweet and semi-sweet wines: Sauternes, Savennieres, Jurancon, Maury, Alsatian Selection des grains nobles, wines from Muscat, semi-dry (demi-sec) champagne. The dough, as a rule, dominates the fruit, but it is better to take into account their characteristics. Candied apples in the cake go especially well with liqueur wines from Chenin, such as Quarts-de-Chaume, exotic fruits with Jurancon, and oranges with old Sauternes. (Sauternes).

Ice cream. The low temperature of the dish prevents the use of most dry white wines. Finding a combination is very difficult. Dry or semi-dry champagne is suitable for sherbets, but creamy ice cream “breaks” even natural sweet wines. However, some people like to top it with cognac, natural sweet wine and even champagne.

Selection of dishes for wines

This option is not so typical, but still quite common. Of course, there are many dishes that can be paired with each wine, but the best pairings are those listed below.

Wines of Alsace: “Tokay-Pinot gris Selection des grains nobles” - goose liver pate on brioche; Riesling - stewed sauerkraut; "Gewurztraminer Vendanges tardives" - Münster; "Sylvaner" - stewed meat (bekeoff); “Muscat” - asparagus in sauce with whipped cream; "Pinot Noir" (Pinot noir) - sausages.

Wines of Bordeaux: red “Bordeaux” - lampreys in Bordeaux style; “Bordeaux superiorieur” - wild duck salmi (stew); white “Bordeaux sec” - sea bream with mushrooms; “Bordeaux-Cotes-de-Francs” - Dauphine-style gratin; Entre-Deux-Mers - seafood; white “Cotes-de-Blaye” - rabbit fricassee; “Premieres-Cotes-de-Blaye” - chicken with armagnac; “Cote de Bourg” (Cotes-de-Bourg) - entrecote Bordeaux style; "Canon-Fronsac" - duck with olives; "Fronsac" - beef chop with bone marrow; Pomerol - roe deer thigh with truffles; "Saint-Emilion" - a surprise from a young pigeon; "Saint-Emilion Grand Cru" - stuffed duck; red "Graves" - partridges baked in grape leaves; "Pessac-Leognan" - pheasant in a cocotte maker; "Medoc" - wild pigeon salmi; "Haut-Medoc" - baked back of lamb; Moulis-en-Medoc - baked beef fillet pate; “Listrac-Medoc” - baked poultry; "Margaux" - calf's thymus with mushroom sauce; "Pauillac" - woodcock roasted over high heat; "Saint-Julien" - back of lamb; "Saint-Estephe" - young guinea fowl with Armagnac; "Sauternes" and "Barsac" - goose liver pate.

Champagne wines: Champagne brut - fried fish with caviar seasoning; champagne “Blanc de Blancs” - stuffed pike perch in champagne; champagne pink - chicken with curry sauce; champagne marked with the year - veal, fried in butter, with wild mushroom fricassee; white “Coteaux champenois” - oysters in champagne; red "Coteaux champenois" - eel matlot.

Wines of Burgundy: red “Bourgogne” - meat with wine sauce; white “Bourgogne” - roasted rooster; “Bourgogne aligote” - mussels with spinach in a pot; "Chablis" - seafood; “Chablis grand cru” - fillet of sole with scallops; "Chambertin" - boar's leg with "venaison" sauce; “Morey-Saint-Denis” - roe deer thigh; "Clos de la Roche" - kidneys fried in oil; "Chambolle-Musigny" - back of a hare with spicy sauce; "Clos-Vougeot" - quail in grape leaves; Vosne-Romanee - roast partridge; “Nuits-Saint-Georges” - partridge in the Camargue; red “Corton” - roe deer thigh according to Chief Jägermeister; "Corton-Charlemagne" - salmon with white butter sauce; “Savigny-les-Beaune” - beef Burgundy; "Beaune" - mushrooms; “Pommard” - roe deer thigh with trois puree sauce; "Volnay" - pheasant with chartreuse; "Monthelie" - turkey on a spit; "Auxey-Duresses" - rock perch, grilled; “Meursault” - turbot with Normandy sauce; "Puligny-Montrachet" - Dieppe-style kalkan; "Chevalier-Montrachet" - turbot in puff pastry; “Batard-Montrachet” - Nantua soufflé; "Chassagne-Montrachet" - trout with almonds; "Santenay" - Saint-Marselen cheese; "Rully" - roast pork with sage; "Mercurey" - baked lamb fillet; white “Macon” - Macon-style sausages; "Macon-Villages" - seafood; "Pouilly-Fuisse" - lobster on the grill; "Echezeaux" - duck in Rouen.

Wines of Jura: “yellow” “Arbois” - American-style lobster; red "Arbois" - lapwing salmi; “Chateau-Chalon” - crayfish in “yellow” wine; "Cotes-du-Jura" - lamb brisket.

Wines of Savoy: “Crepy” - perch fillet; white "Vin de Savoie" - Bellevue lobsters; red "Vin de Savoie" - Reblochon cheese; "Roussette de Savoie" - Beaufort cheese; white "Vin du Bugey" - avocado.

Wines of the Rhone Valley: white “Cotes-du-Rhone” - boiled crayfish; red “Cotes-du-Rhone” - hare with prunes; “Cotes-du-Rhone-Villages” - chateaubriand (fried sirloin beef with potato soufflé); "Cote-Rotie" - beef fillet "duchess"; “Condrieu” - goose liver pate with grapes; "Saint-Joseph" - royal hare; red "Crozes-Hermitage" - young pigeons with "prentanier" sauce; white “Hermitage” - fried red mullet; "Cornas" - partridge with cabbage; “Gigondas” - Provençal-style lamb sauté; red "Chateauneuf-du-Pape" - roe deer; white “Chateauneuf-du-Pape” - assorted fried fish; red “Lirac” - veal escalope; white “Lirac” - fillet of sole; "Tavel" - Carbonara-style noodles.

Wines of Provence: pink “Cotes-de-Provence” - veal stew with white sauce in the old style; white “Cotes-de-Provence” - fried rabbit in mustard sauce; red “Cotes-de-Provence” - stewed lamb; "Bandol" - wild boar fillet; pink “Coteaux d`Aix-en-Provence” - baked artichokes with mushrooms and lard; "Cassis" - fish soup-bouillabaisse; "Bellet" - pie with deciduous beets.

Wines of Corsica: "Patrimonio" - saddle of lamb with herbs; "Ajaccio" - blackbirds in Corsican; Vin de Corse is a sheep's cheese.

Wines of Languedoc: “Blanquette de Limoux” - crustaceans; “Clairette du Languedoc” - bourrida (fish soup with garlic) in Seto style; "Corbieres" - lamb roasted over coals; “Fitou” - young boar stew; "Minervois" - cassoulet (a stew of poultry or meat with beans, baked in a clay bowl); "Saint-Chinian" - beef liver with onions; “Faugeres” - entrecote in winegrowing style; Coteaux-du-Languedoc red - stew of thin slices of pork with grapes.

Wines of Roussillon: red “Cotes-du-Roussillon” - cargolad; pink “Cotes-du-Roussillon” - ham grilled over coals in Catalan style; white “Cotes-du-Roussillon” - fish suque; "Collioure" - royal hare; "Banyuls" - chocolate dessert; "Rivesaltes" - hot goose liver pate; "Maury" - Roquefort.

Wines of the Southwest: “Cahors” - goose fried in its own fat; pink “Gaillac” - stuffed squid; red "Gaillac" - kidneys fried in the same wine; “Cotes-du-Frontonnais” - cassoulet; Jurancon sec - crab cocktail; semi-sweet “Jurancon” - baked goose liver pate; “Madiran” - goose fried in its own fat with porcini mushrooms; "Bergerac-Sec" - shells; red "Bergerac" - wild pigeon salmi; "Pacherenc-du-Vic-Bilh" - fried fish; "Monbazillac" - fruit; "Pecharmant" - duck fillet fried on the grill; "Cotes-de-Duras" - baby goat roasted in herbs.

Wines of the Loire Valley: “Muscadet” - burbot on a skewer with lemon; “Muscadet de Sevres-et-Maine” - langoustines in cognac; "Gros-Plant" - fried eels with "persiyad" sauce; “Rose de Loire” - Western European herring with sorrel; white “Anjou” - stuffed cockerels (clams); Cabernet d'Anjou - stuffed goose; “Savennieres” - poultry fried in sour cream; Coteaux du Layon - goose liver pate; white “Saumur” - pike perch in white butter sauce; "Saumur-Champigny" - beef kidneys with bone marrow; "Touraine Sauvignon" - frog legs; "Touraine Gamay" - saltimbocca in Romanesque; “Saint-Nicolas-de-Bourgueil” - baked liver pate; "Chinon" - duck hearts roasted on a spit; “Vouvray” - duck with Nantes butter sauce; "Quincy" - seafood salmi; Reuilly - seafood pie.

Treacherous dishes

Although wine is usually served with any dish, some are still more wine-friendly than others. Dishes that go poorly with wine can be divided into two groups: difficult and downright dangerous.

Soups

It seems completely pointless to serve one liquid as a complement to another. But not everyone holds such extreme views. If you still want to serve wine with soup, choose light, dry wines.

Egg dishes

Eggs and wine are not an impossible combination. However, such a proximity is not recommended if the dish contains a runny yolk, since it has the unpleasant property of coating the tongue and weakening the sensitivity of taste buds. Sparkling wines and champagne cope best with this.

Chocolate

Although the taste of chocolate overpowers many light, sweet white wines, dark chocolate can be incredibly delicious with sweet red wines.

Vinegar

Vinegar makes wine taste unpleasant. If you do not want to spoil the taste of the wine, reduce the amount of pickles, mustard, ketchup and vinegar-based dressings.

Horseradish and wasabi

These are wine killers unless you use them in very small quantities.

Cranberry Sauce

It may just be a minor garnish, but it also robs the wine of its fruity flavor.

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There's an event coming up: a birthday or just a party, so the question of menu and drink came up. And out of habit, we spend a long time thinking about what we will treat our guests to, but with drinks we do it much simpler: we just take a bottle of white and red wine. So to speak, not for everybody. But this, as you may have already guessed, is not entirely true. Because the wine determines how delicious your treats will be. Wine doesn't just accompany food. It seasons it and helps to correctly place flavor accents. Other details follow...

Let's go for color

The main, key rule for choosing wine is simple, like everything ingenious: the more complex the dish (treat), the simpler the drink should be. And vice versa.

Red wine(it is served at room temperature 16−18°C). Goes well with most cheeses, fried and spicy meat dishes, pizza, spaghetti, fruits (pears, nectarines) and berries. Please note that restaurants offer red wine with sea trout and salmon dishes, and this combination is gradually becoming more and more popular. Another trend in the fusion cuisine style is sushi and red wines, a combination that gives rise to many taste variations.

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White wine (dry) served chilled to a temperature of 8−12 °C. Its taste is best emphasized by such dishes as fish (salmon, tuna), caviar, white meat (poultry and veal), low-fat sausages and salads seasoned with sauces (for example, mayonnaise, but NOT vinegar!), first courses (soups, puree, stew).

Rose wine, semi-dry(served at room temperature 16−18 °C). It is the most versatile, but most appropriately combined with hot appetizers, shrimp, seafood and desserts.

Sparkling or sparkling wines It is customary to drink chilled to a temperature of 6−8 °C.
Champagne can be served on almost any occasion and with any dishes (but champagne does not go well with soups, herring, meat and cabbage).

Dessert and sweet wines heavier and stronger than dry ones. They should have a temperature of 12−16 °C. They are usually served after the main courses: with desserts: pastries, pies, creams and jellies.

All that remains is to figure out which glasses serve which wine.

• White and rose wines should be poured into thin-walled glasses with a high stem. Thanks to this shape, the wine does not heat up from your hands. Usually these are narrow glasses in the shape of tulips.
• Dry red wines are served in wide glasses so that you can enjoy the taste of the drink for a long time.
• Champagne wines are served in special, narrow, tall glasses so that they do not heat up in the hand.
• Sweet wines are served at the final stage of the meal. Usually poured into small glasses with a low stem.