Choosing the perfect wine: recommendations of a sommelier.
Firstly: the weight of the dish. If you’re serving a lighter dish (seafood or chicken) a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio would be ideal. If you’re serving something heavier (steak or a stew) a full-bodied red like Cabernet Sauvignon or Syrah would be a great choice.
Secondly: the flavors of the dish. If you’re serving a dish with a lot of spices, you’ll want to choose a wine that can stand up to those flavors, such as a Zinfandel or a Shiraz. But if you’re serving something more subtle like a creamy pasta dish, a Chardonnay or a Pinot Noir would be a better match.
But don’t get too hung up on the “rules” of wine pairing. Have fun, experiment and most importantly, enjoy the wine!😉
Vocab:
stand up to those flavors — противостоять этим вкусам
subtle — утонченное
a better match — лучшее сочетание
don’t hung up on the “rules” of wine pairing — не зависайте на правилах винного сочетания
Англоговорящий.
Что на этот счет вы думаете?
Ждем ваше мнение в комментариях.
По рекламе пишите в сообщения сообщества.
