Wines

Serving Food and Wine
Dry white wines: light appetizers fish, eggs, ham, pates, soups, shellfish, crustaceans, fish in white with mayonnaise and other sauces read.
Soft and aromatic white wines: not too hot appetizers varied, soups or broth too salty, roasted or grilled fish.
White sparkling wines: Brut or demi-sec such as appetizers or hors d’oeuvres, sparkling wines of merit, which are not sweet, are the whole meal, except for red meats and game.
Rose Wines: cold cuts, meat and cheese, pasta with meat sauce, baked fish, stewed, with strong spices, chicken, veal and rabbit with light sauces.
Light red wines: Serve with chicken, rabbit, pigeon, beef, various offal, pasta dishes with robust sauces.
Full-bodied red wines: pork, boiled meats, stews, game, small game
Mature red wines: roasts and mixed grills, red meat, game.
TEMPERATURE
White wines between 8° and 12° – to still white wines follow the seasonal pattern: the summer to serve wine at 8 degrees and during the cold season to 12 °
Sparkling wine between 6 ° and 8 ° – the great champagne houses recommended to serve their wines and old vintages between 10 ° and 11 °. An extreme cold would cover a portion of the taste.
Rosé wines between 12 and 14 degrees – some say they serve the same temperature of the white, but this one is to lose some of the aroma that is quite rosy in the small intestine.
Red wines read between 15 ° and 18 °
Full-bodied red wines and aged between 18 and 20 °

As an appetizer, here, that’s great dry white wine or a flute of champagne

 

Abbinamenti Cibi –Vino

Vini bianchi secchi: antipasti leggeri di pesce, uova, prosciutto, paté, minestre leggere, molluschi, crostacei, pesce in bianco con maionese e altre salse leggere.

Vini bianchi morbidi ed aromatici: antipasti variati non troppo piccanti, minestre asciutte o in brodo non troppo salate, pesci arrostiti o alla griglia.

Vini bianchi spumanti: tipo brut o demi-sec come aperitivi o anche su antipasti, gli spumanti di pregio, che non siano amabili, sono a tutto pasto, escluso carni rosse e selvaggina.

Vini Rosati: antipasti di salumi, carni e formaggio, minestre asciutte con sughi di carne, pesci al cartoccio, in umido, con aromi forti, pollo vitello e coniglio con salse leggere.

Vini Rossi leggeri: piatti di pollo, coniglio, piccione, vitello, frattaglie varie, minestre asciutte con salse robuste.

Vini Rossi corposi: carni di maiale, bolliti misti, umidi, cacciagione, selvaggina di piccola taglia

Vini Rossi invecchiati: grandi arrosti e grigliate miste , carni rosse in genere, selvaggina nobile.

TEMPERATURA DI SERVIZIO

Vini bianchi tra 8° e 12° – per vini bianchi tranquilli seguire l’andamento stagionale: l’estate servire il vino a 8° e durante la stagione più fredda a 12°

Vini spumanti tra 6° e 8° – le grandi case di champagne consigliano di servire i loro vini vecchi e millesimati fra 10° e 11°. Un freddo eccessivo coprirebbe una parte del gusto.

Vini rosati fra 12° e 14° gradi – alcuni dicono di servirlo alla stessa temperatura del bianco, ma così si viene a perdere parte dell’aroma che nei rosati è piuttosto tenue.

Vini rossi leggerei tra 15° e 18°

Vini rossi corposi e invecchiati fra i 18° e 20°

Come aperitivo, da noi, va benissimo un vino bianco secco oppure un flute di spumante

Pubblicato on marzo 7, 2011 at 4:37 pm  Comments (102)  

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