WINE & FOOD
Each dish has a perfect wine to accompany it, which must be served at the right temperature, in the proper glass and at the right point of aging. We must consider the various types of wine, red and white, spumante, liquor, sweet, lively white, structured red, rosé, soft white, aromatic, full-bodied red, each with its own level of aging and importance, in order to form good pairings on a menu. The smells and flavours of the wine and the dish must complement each other. The regard for food has never been as high as it is today. Any excuse will do to talk about food and wine, if we consider all the different types of cuisines and trends that spring up every day: nouvelle cuisine, traditional cooking, reinvented cuisine, fusion, finger food, ethnic food...and so on. Due to the importance we now place on cuisine, it has become crucial to pair the right wine with the food served on the table. Putting taste, which is always very personal, to one side for a moment, there are some basic aspects to consider when choosing which wine to pair with food.