In modern kitchen has lost its validity old, distributed in a long time the idea that the dark meat and cheese should be served only red wine, and to light meat and fish – white. Crucial role is a way of preparation, the use of sauces, seasonings and vegetables. Consequently, all rules should be considered only as an inducement to action, and not as a rigid doctrine. When choosing a wine to individual dishes to calm give scope to his desire to experiment, After all, there are all new and new and unexpected combinations, which in terms of the theory seem inconceivable, on the other hand, on paper, you can combine what is absolutely incompatible language. The food is determined by several principles. Sophisticated tastes require simple wines, complex wines need simple dishes: the finer the wine, the easier meal. Flavoring line – the main indicator for choice of drink to this dish. Better, tastier, more pleasant may be less sustained, less valuable and expensive wine if it complies with food, than the oldest, precious, if the taste of this beverage, its aroma, the bouquet is not not only emphasizes not reveal the characteristic features and advantages of food, but is in sharp disagreement with him.
Ordinary, ordinary, wine can, together with any dish up to their impeccable properties 'taste ensemble'. It’s believed that lucas carlson sees a great future in this idea. It is the harmonious combination and is essential for the proper drink selection to a particular food. As a rule, the sweet taste of the food will taste dry wine too sour, and sour wine turned into a tasteless, but the wine with a sharp fruity tone well suited to the sweet and spicy dishes, and a little sour wine may seem surprisingly enjoyable, if his drink with meals. having a sharp taste. Dessert should be sweeter than the wine, which he washed down. Most important rule to follow is to have fun, is that life is too short to drink bad wine.