“Red wine with food is like the perfect match in love.” I am a chef with 27 years of experience in Western cuisine, and I have in-depth research and practical experience on what to serve with red wine. Today, I will reveal the secrets of what goes well with red wine so that you can become a master of food in your banquet.
First of all, red wine is not a panacea, what to drink with red wine must be selected according to the flavor and taste of the dish. The tannins and acidity of red wine react biologically with the proteins and fats in the food, affecting the taste and flavor experience. Therefore, we need to select the right red wine according to the characteristics of each dish.
The first dish is roast pork, a rich, oily and heavy dish that requires a tannic red wine. Bordeaux Left Bank, for example, has an elegant flavor that matures in oak barrels, and rich tannins that combine perfectly with the meat to create a delightful flavor that blossoms in the mouth.
The second dish is the fish fillet with vinegar, a sweet and sour dish that needs to be paired with a softer red wine. For example, the Merlot from Bordeaux’s Right Bank, with its fruity cherry and blueberry flavors, complements the lighter taste of the fish, softening the acidity and making the taste more balanced and flavorful.
The third dish is grilled lamb kebabs, a greasy dish that needs to be paired with a red wine that has a strong flavor profile. The Australian Syrah, for example, has a rich fruitiness of blackberries and red fruits, with strong tannins that counteract the greasy flavors of the lamb, adding layers of flavor and unforgettable goodness.
The fourth dish is the Italian Lasagna, a rich, layered dish that needs to be paired with a red wine with sufficient acidity. Italian Carlotto, for example, has a high acidity and soft tannins that complement the tomato sauce and cheese in the lasagna, making the whole taste more harmonious and flavorful.
The fifth dish is beef stew, a tender, full-flavored dish that needs to be paired with a rich red wine. The Australian Cabernet Sauvignon, for example, has a strong black fruit flavor and rich tannins that combine perfectly with the taste of beef stew, making it a wonderful experience on the tongue.
In addition to the above five dishes, there are many others that require the selection of the right red wine to go with them. When choosing a red wine, the following principles can be followed:
First, choose the tannin and acidity of the red wine according to the flavor and texture of the dish. If the dish is greasy, you need to choose a red wine with higher tannins. If the dish is sweet and sour, choose a red wine with a higher acidity.
Secondly, the taste of the red wine should be chosen according to the cooking method of the dish. For example, grilled meats need a full-bodied red wine, and stews need a rich red wine.
Lastly, choose your red wine according to your personal taste. Different people have different preferences for red wine. Some people prefer heavier tannins, while others prefer softer tasting red wines. Therefore, it is important to choose red wine according to your own tastes in order to find the most suitable red wine for your taste.
Overall, there are certain principles to follow when it comes to what to drink with red wine, but you also need to consider your personal tastes and preferences. If you can combine these principles with your personal tastes, you will be able to find the best red wine for you and enjoy the best taste experience.
As a chef with 27 years of experience in Western cuisine, I take the pairing of food and wine very seriously. In my kitchen, I often choose different wines for different dishes in order to achieve the best taste results. I hope this article will inspire you on what to drink with red wine, so that you can enjoy the wonderful experience that red wine brings while enjoying your food.
