How To Pair Wine With Food

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HOW TO PAIR WINE WITH FOOD
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There is no doubt that people love to drink when
they eat. However, there is some kind of secret
connection between taste, scent and texture in
food and drinks. Finding the right combination
can lead to a time to remember while a wrong one
can lead to a disaster. Now lets see how we can
pair wine with food in an affordable Italian
restaurant Singapore has to offer.
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Many experts can confirm that the color of the
wine doesnt have anything to do with food, but
the components wines of certain color contain
should certainly guide you to your final choice
when it comes to pairing wine and food because of
the different reactions when they are combined.
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Wine can emphasize the taste of food or to
suppress it. For example, soft white fish fillets
could not be noticed if we drink Hamburg-based
wine. However, brisk fruity Zinfandel will add a
wonderful aroma of forest berries, while the
combination of Bordeaux with some venison can
lead to some unusual sensations.
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It is probably the best idea to make a
combination of food and wine that leads to some
new, Italian cuisine Singapore offers is a great
start. The proteins from the meat can easily
eliminate heavy tannins, so many heavy wines that
youve purchased by mistake can be easily
consumed with a juicy steak.
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On the other hand, try a top Bordeaux red wine
with nuts. It is interesting that pairing food
and wine doesnt necessarily mean that you have
to look for a compatible combination because
sometimes opposites attract!
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Wines can have weak, moderate and strong taste.
There are also wines with mineral, fruit, earthy
and floral taste too. Wines should be served with
food that contains parity in its composition. Try
distinctively white sparkling wine like white
Burgundy with mushrooms or Chardonnay with melon
ice cream.
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It is also a well-known fact that strong wines
are perfect when they are consumed with sweet
food. Creamy wines like Chardonnay match very
well with cakes and crab meat too. Light, medium,
full wines are looking for counterweight. Very
spicy Mexican or Far East cuisine wont get along
very well with European fruity wines.
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As we have mentioned before there are certain
wines and foods that dont have anything in
common and matching them is a true art. But, you
need to be careful because wrong pairing can lead
to disasters. Now lets see what makes a good
combination especially with Italian food and wine
Singapore is offering.
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Sweet and dessert wines become less sweet and far
more emphasized when we drink them with salty
food. The same thing happens if you drink them
with sweet food. Wines that are a little bit sour
can increase the effect of salty food and they
can also reduce the feeling of greasiness.
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Wines that are rich in tannins taste, less
aggressive with salty foods and they also
reduce the sweetness of cake.
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On the other hand, you should never pair strong
and heavy wines with delicate dishes. A wine with
large amount of tannins served with spicy dishes
will dry out the mouth and if it is served with
sweet foods it eliminates the sweetness.
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To Help you find the right match take a trip to
Burlamacco. The best Italian restaurant in
Singapore
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Burlamacco Ristorante http//www.burlamacco.co
m.sg/