Sommelier trainer Matti Timmermann says that when we perceive smells tenant and tastes good wine, y

Sommelier trainer Matti Timmermann says that when we perceive smells tenant and tastes good wine, you can refer it to the appropriate dish to prepare, which means that the wine in the bottle, and in fact, even two at a time, to be ready before the purchase.
When asked what wines and foods definitely do not match, he said that parfüümsed and low-acid wines such as muskaatveinid, not very good fish dishes and seafood, just as they are not included tenant in any of the sweet and sour sauce.
Specifically, fragrant lamb is not recommended especially to those skilled white wines to choose from, because they do not fit together. Wine compatibility depends largely on how the food is prepared, it is therefore also difficult to give specific recommendations. "In fact, the hot processing tenant and adding certain flavors in foods made from raw materials that will go with any wine," said Timmermann.
The shop choosing wine should be thinking about how it could fit into one or another of food. Before starting to cook to be sure to open a bottle of wine to feel its aroma and taste. According to the nature of the food is put in place. Thus, the minimum quantity of wine to be purchased for one dinner, the two bottles.
If red wine, it is felt mustõstart, then add the sauce is too clever either, or a little crushed black currant, blackcurrant jam, or drop. Now that we change the nature of the food the wine everyone.
When the wine has a lot of tannins in the aftertaste, which is the lining of the dry draw, you need meat protein to leave two or reddish pink inside. In this case, an unpleasant taste of tannin is not perception, but I feel only the fruit of the vine, or manner.
The rule of thumb is that Cabernet Sauvignon is well suited for sheep meat, Chardonney goes with chicken and sea boxes. Bitter white wines are always juicy foods such as seafood. Tart red wines are suitable for both fish dishes greasier than the meat dishes.
This rule does not have the white ones and the red wines are suitable for other dishes, because it all depends on the nature of wine: how much is its acidity, tannin and flavor of the fruit, as well as how high the alcohol content.
If the wine is more of the fruit, it is best suited for sweeter meats and additives. If, however, there are a lot of tannins in the beverage, they are not good for fish dishes, but are better suited to meat. When the wine is matured in oak barrels, ie it is "fried" wines, they are also better suited fried and cooked meat.
The wine bottle label wine is usually a letter home. One area of the wines are made from grapes grown in nature is always the same. Information can be found on the Internet. Timmer Mann says the world is not at all a lot of good wines and bad he had no time to waste.
A high price does not always talk about the high quality because the price depends on how the area is worthy of being rated by wine experts. Interesting wines of the scrolls in the price up. "For example, a Burgundy wine is always expensive, because there is one square centimeter of land terribly expensive, but five of the wine produced there is only one variety is always good," he gave an example. Bordeaux is also his opinion somewhat overestimated.
Timmermann advises people to whom one of the region's wine is the taste, to develop further in the context of the region, as well other then the usual taste wines made there. However, it can sometimes be tested on a completely different rüüpeid to get new experiences.
The question of whether there is also a wine that Estonians favorite meal, pork and sauerkraut, well suited replied wine connoisseur, though that is: "Pork is a white meat, and fits perfectly with tart white wine. Sauerkraut as fermented vegetables only amplifies maiset sour food. "Particularly well-suited to this a very aromatic and fruity Riesling.
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