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General
rules
Some general
rules exist.
It is possible
to summarize
in three big
categories:
the coupling
for tradition,
the coupling
for contrast
and agreement
of tastes
and the bound
coupling at
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The
art of the wine
coupling food has
been faced in way
being different
from the various
European schools
and much in-depth
and complete way
in Italy.
The English School
supports the absolute
independence from
every choice. The
French School has
result of the rules
which a guide it
does not allow to
perform some coarse
mistakes represents.
The Italian School
has examined in
detail the theme
of the coupling
food-wine taking
into consideration
everybody the olfactory
characteristics
and gustative both
with the food and
with the wine.
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Couple
wisely
food
and
wine
means
creating
a harmony
of perfumes
and
tastes,
so as
to exalt
the
characteristics
of both.
Establish
precise
rules
of coupling
is very
difficult
in how
much
food
and
wine
are
complex
substances
that
they
can
give
gustative
sensations
and
olfactory
you
diversify
very
much;
in fact,
while
the
taste
of the
foods
depends
both
on the
used
ingredients
and
on the
preparation
of the
dish,
the
organolectic
characteristics
of a
wine
depend
on the
grapevine
used,
from
the
various
kinds
of grounds
and
climatic
conditions,
besides
you
give
various
production
styles.
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Stuzzichini
Fish
base
antipasti,
chicken
salad
Crayfishes
or escapes
cocktail
Raw
ham
Omelettes
Risotto
with
mushrooms
Pasta
with
tomato
Raw
sea
fruits
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Dry
sparkling
wine
of every
method
(1-4
years,
7°)
White
dry
wine,
also
lightly
tingling
(1-2
years,
10°)
White
aromatic
(1-2
years,
10°)
Light
rose'
and
tasty
(1 year,
12°)
Good
body
rose'
(2 years,
12-14°)
Red
light
and
vivacious
(1-2
years,
14°)
White
dry
acidity
cool
(1-2
years,
10°)
Aromatic
white
(1-2
years,
8-10°)
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Red
meats
prefer
red
wines.
White
meats,
specially
if you
serve
cold,
can
be taken
also
by white
good
wines.
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