Forget the myths of pairing

It’s more than likely that over the next couple of weeks you will be the host at a lunch or dinner and it’s not a good idea to leave details to chance: wine is hardly the least important thing.

Which wine should you bring out for each meal? Here’s a tip to start with: forget the myths that limit white wine to shellfish and fish and red to meat. Add your own personal touch and dare to break the supposed rules: you’ll give people something to talk about and, if you do it well, you’ll set a trend.

What you really hope for from good pairing is finding the balance between the food and wine. But balance doesn’t necessarily have to be harmonious: contrasts are also allowed. Good pairing is achieved when the wine enhances the flavour of each dish with all the senses (sight, smell, taste and texture).

For example, white wines, whether or not they are aged in the barrel, go very well with shellfish or white fish; however, rosé will too, and even a young, fruity red can be ideal. It’s similar with poultry and white meat: the tendency is to pair them with a young red wine, but, in the same way as a suckling pig accepts a sweet and sour sauce or compote, you can also accompany it with a white or rosé wine. Remember: as long as contrast is balanced, it’s a very interesting option.

For other kinds of meat, such as a fantastic suckling lamb from Aranda de Duero, innovation is more difficult as you can’t really do better than a barrel-aged red wine with body, rounded off in the bottle from Ribera del Duero. But be generous and choose your favourite, which I’m sure will be the best: FERRATUS.

Whichever one you choose, the important thing isn’t how you pair a wine, it’s who you pair it with. Merry Christmas and good luck!!

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