Wine has traveled a long way through human history, from the most ancient civilizations to modern times. It was drunk diluted with water in prestigious Greek and Roman palaces, noble houses and during long feasts with the most beautiful and valued food. With the advent of Christianity, it acquired a special religious meaning and became an integral part of the communion rite, along with consecrated bread. Wine production flourished over the centuries and reached incredible finesse in its preparation, and it is still considered the noblest alcoholic beverage. The Italians and the French are the most famous for their century-old quality wines, and some types of wine have a highly valued gastronomic value. Wines are a symbol of prestige and culture, and knowing them is a real skill.
Certain food goes hand in hand with quality wine. In addition to numerous recommendations and advice on which wine to choose with a certain service, and what food to choose for a specific type of wine, wine is also an integral part of many culinary delicacies. Kitchen masters are constantly improving and preparing new recipes in which wine is one of the main elements that gives the dish a special charm, aroma and characteristics.
How to serve wine with food?
Combining food and certain types of wine is a real skill, with which wine lovers are well acquainted. In addition to being an aperitif, wine has long been known for its medicinal properties, and in fact, like most of the world’s famous drinks, it was first used as a medicine, and only then as a refined drink for an exquisite taste. Today, wine is an indispensable drink in many cultures, and for the greatest pleasure in its medicinal properties and intoxicating aroma, you need to know what kind of food to combine it with.
There are several guidelines when serving food and wine, thanks to which all the aromas come to the fore, and the enjoyment of the meal is complete. So white dry wines are always served before red ones, and lighter wines before strong ones. Dry or semi-dry wines are served during the meal, and dessert wines at the end.
Cheeses – It is known that cheese is one of the most commonly served meze snacks with wines. Each type of cheese also has its match in wine. Parmesan is best combined with red and red wines, and mozzarella with fresh young red or rosé wines. Emmentaler and ricotta go better with aromatic, delicate white wines, and Gouda with rich red wines.
Appetizers and eggs – White or rosé wines go well with cured meat appetizers, and egg sauces and stuffed eggs, omelets and similar dishes are combined with medium to strong white wines.
A fish – Fish prepared in a simple way is nicely combined with fresh and light white wines and lemon juice, while fish in thick creamy sauces requires wines such as white and pinot gris or chardonnay. Red wines go well with meatier fish like salmon and tuna. A small number of wines go well with blue fish, such as mackerel and sardines, and light dry white wines can be recommended. Shellfish and seafood go best with champagne or dry white wines.
Poultry meat – Poultry meat is combined with wines, mainly depending on the sauces. Chicken, turkey and duckling go best with medium-strength red wines, and turkey in a stronger sauce can also be served with strong, spicy wines.
Meat – Pork goes well with a wide range of red wines and white wines of medium and strong character, while fine mature wines of the Bordeaux type, as well as other red wines, go well with lamb. As a rule, beef goes better with red wines, but white Chardonnay can also be a good choice. Veal goes well with strong white or gentler red wines.
Vegetables – Fresh vegetables generally go better with white wines, due to their natural acidity and its combination with tannins from the wine. On the other hand, mushrooms, eggplant, bean dishes and dishes with roasted vegetables go much better with strong red wines.
Pasta – When choosing a wine for pasta, the most important thing is to combine the wine with the dressing. For example, pasta with sour cream and mushrooms goes well with a fuller white wine, and pasta with seafood calls for a fresh and dry light white wine. Pasta in a spicy tomato sauce or lasagna with meat goes better with red wines.
Salads – When it comes to salads, you should also focus on the dressing. Sharp spices call for acidic wines like Riesling or white Sauvignon. Dressings that have strong-flavored oils and ingredients like soy or ginger require clean-flavored wines, such as white Sauvignon or pure Chardonnay.
Healthy recipes for dishes with wine
Apart from being combined with food as an aperitif, wines are also an integral element of many culinary delicacies. The dishes we suggest represent a real aromatic delight, but also delicious healthy meals, to which wine gives a special accent.
Risotto with red wine and mushrooms – Dishes with rice have numerous health benefits, and mushrooms have long been known as a food that melts calories. In combination with carefully selected spices and quality red wine, this risotto is a real healthy specialty. The required ingredients are:
- 2 cups of rice
- 300 g of mushrooms
- 1 dl of red wine
- 2 tablespoons of oil
- 1 head of onion
- Salt, pepper and oregano
- 2 cups of water
Chop the onion and fry in oil, then add the chopped mushrooms and fry together. Add the rice and pour in the wine and spices, then add a little water while stirring for about fifteen minutes. The dish is cooked until the rice is soft, but care should be taken not to overcook it.
Chrono chicken with white wine – This delicious dish comes from the menu of the chrono kitchen, one of the popular trends in healthy eating today. With aromatic spices and white wine, chicken can be prepared in an excellent and healthy way. It’s necessary:
- 4 smaller white meats
- ½ glass of white wine
- 1 large lemon
- 3 cloves of garlic
- 1 handful of olives
- 2 tablespoons of olive oil
- 1 sprig of rosemary
- Salt, pepper and ginger powder
Wash and dry the meat, then oil it with olive oil and rub it with salt, pepper and ginger. Arrange in a tray with baking paper. Arrange chopped rosemary, onion and olives around the meat. At the end, add the lemon cut into wedges and pour over the wine. Bake in an oven heated to 220 degrees, covered, for about half an hour, until the meat gets a nice brown color.
