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Pairing        

Introduction

Summary

Introduction Basic rules for

Pairing wines with food drink

Pairing wine in kitchen with pasta

pairings Chart

Maridar with foi gras Pairing cheeses with wines

cigar pairings , food and wine

Pairing Beer Pairing coffee

pairings with rice

seafood and wine pairings

sauces with wine dessert - wine pairings

Pairing wines with empanadas

Ice Cream made ​​with wine

Wine and chocolate

soft Wines for savory dishes Symbols

pairings Vocabulary

  
  
  MARIDAJE
  
  The marriage is to properly complement the wine and food . This integration must be sought through the flavors and textures through .
  
  Pairing comes from the word " pairing " which means " to join " or " married." In culinary matters, we could say that is the term coined a while now to define the most suitable choice to harmonize or "marry " with a food dish or wine.
  
  We can make the analogy with a partner for their relationship to be successful , must have empathy between their mutual qualities , be the complement each other so that the characteristics of each exalt and on the contrary, are not lost , however, it is well known that " opposites attract " and is also applicable to wines and dishes rule, and there is no question therefore of pure affinities , but find that harmony or contrast is profiled as more appropriate way to convey the fullness of the wine in the culinary field .
  
  The world of gastronomy contains countless nuances, perceptions , aromas and tastes. many , it is difficult to speak accurately of the marriage , the intimate and harmonious union between two elements. But beyond this encyclopedic definition , hides the true sense of the pleasure of food tasting . The perfect combination that allows savor and enjoy the five senses as much drink as the food.
  
  White wines , accompany white meat and white sauces , and red wines accompany red meats and red sauces : the standard rooted in the collective imagination of good manners , where he was born and when it is not known exactly, but everything suggests that it was the late nineteenth century or early twentieth century, when French cuisine ruled the world and began to be born that strange combination of various cuisines with French dominance in Europe came to be called " international cuisine " , it was just a placeholder for large hotels receiving passengers from various latitudes and prepared confusing menus , sumptuous and expensive. Mal could speak of international cuisine when there are no national but a regional cuisines , as those of each country are nothing more than the sum of the cuisines of the different regions , although some dishes are widespread throughout the country , and even in the world as the pizza.
  
  The case is evident in all countries. For example :
  
  With each regional cuisines , cuisines terroir , local wine is usually taken . Have been found to favor the Valencian paella with red , the Marseille light reds and rosés from Tavel with Boullabaisse ( a fish soup ), French Roquefort accompany with a sweet white wine, Sauternes , with the Salteños torrontés , and so on. So , if we want a guide, you first have to accompany the local cuisine with local wine . So Tequila , eg either blanco, reposado or añejo accompany it with a good Mexican buffet and make digestion a good tequila and coffee liqueur .
  
  Raymond Dumay, a French expert who loved good food and good wine , wrote many years ago.
  
  "The agreement between wine and food opens the door to risk the adventure . Everything can be done and yet can not do anything. Benighted dominion are in love and we need to know to how far we can go ."
  
  Also a famous Italian winemaker Luigi Veronelli , has devoted much of his life to define what wine should be chosen for each dish . This task has been daunting and complex , since the number of dishes and wines are especially numerous and diverse, besides depending on the vintage for wines and even then in the dishes . There are several tables like Veronelli summarizing the experience of several people, yet this issue from the marriage can not be considered as an exact science , suggestions serve to enrich our gastronomic knowledge. But the challenge is to form an opinion itself, an inherent taste for personality , based on these experiences, but going to an exploration of the flavors , aromas and colors that strike the balance between food and wine sensations .
  
  One of the best ways to accompany rich local dishes of one country or region is to take the wine identical origin , we might even say that the regional cuisine and wine, undoubtedly evolve towards their own insight .
  
  There are other basic natural and logical rules , which many know . For example , take red meat with red and white wine with fish. This idea is applicable today , but we must also accept that the wine styles have changed and evolved in recent times , and now more concessions are allowed and there is a greater openness that allows inclined to take risks and discover new sensations with certain combinations.
  
  Generally , meals and wines have complementary features, for example, must choose soft wines for light meals and wine with more body for hearty dishes , and sweet wine for desserts . Sometimes the contrast also works as a sweet Sauternes to accompany the Roquefort cheese . In recent years it has been made separately for the cliché of red meat and fish for white wines, this is not a problem but weight color .

BASIC RULES TO DRINK WINE WITH FOOD :
  1.- White wines with fish.
  
  2.- Red wines with red meats .
  
  ESTABLISHING OTHER RULE:
  
  1.- drinking white wines before reds.
  
  2.- drink dry wine before sweet .
  
  Drinking wine 3.- young before the old .
  
  CURRENT RULES ARE IN ADDITION TO THE BASIC :
  
  1.- Maridar body and the characteristics of the wine with the food.
  
  2.- The richness and intensity of the wine with the richness and intensity of the food.
  
  3.- Maridar the acidity of the food with the acidity of the wine.
  
  4.- Maridar the sweet taste of the wines with the sweet flavor of foods . (Fruits, honey, almonds , pepper meals ) .
  
  5.- Maridar cold foods with light wines .
  
  6.- Maridar spicy foods that call the freshness of food with fresh meats and drinks much better if sweetness.
  
  7.- maridan salty foods that high alcohol wines that tend to be given as sweetish sour certain result .
  
  Furthermore there must be a balance between the ala carte menu and wine list. The largest companies in charge of a hotel facility categorized into account :
  
  1.- Environment
  
  2.- Service .
  
  3. -Chart of food.
  
  3.- wine .
  
  OTHER RULES PAIRING
  
  
  Merge not only the taste of the food with the wine, but also the intensity of flavor and body weight or wine . This formula is key , it is even more important that the reference to the connection between pointed colors : red with red meat and white with fish.
  
  Consider the texture of foods : some numb the mouth and hinder the perception of wine.
  
  The rich flavor of a dish can be minimized through an acid or together with also consistent and unctuous wine wine.
  
  Complement the acidity of a dish with a wine . Lemon , for example , also requires acid wines .
  
  The savory dishes can be accompanied with fine wines with some sweetness , you can find both in some reds and whites . They also combine well with the acidity , also issued by certain red and white . Sweet dishes are accompanied by fairly well also sweet wines.
  
  If a dish is salsa , flavors thereof is taken into account in the choice of wine .
  
  The cheese is traditionally taken with red wine but white is usually better. Within the white sweets have more affinities with cheese. For red is better to choose a mild cheese .
  
  Note that certain foods go best with specific types of grapes. For example, the Cabernet Sauvignon very well with the lamb. Also a red grape Pinot Noir as the best home for the white fish such as salmon .
  
  Young wines will be taken before the older , before the light pink, or white rather than red .
  Although these rules are not valid beyond mere orientation , since there is nothing to deal with the decision of the individual or the harmony between a wine and a dish that can not meet all of these requirements.
  
  
  MARRIAGE IN COLONIAL CUBAN CUISINE :
  The pairing with the colonial kitchen begins with the colonization was influenced by different cultures. Our Creole cuisine is recognized as diverse ecological synthesis of the native and mestizo. It is a mixture of different cultures.
  
  1.- Aboriginal culture .
  
  2.- Culture Spanish .
  
  3.- African Culture .
  
  4.- china- Haitian Culture .
  
  5.- European elements .
  
  With Aboriginal culture and Spanish colonial cuisine begins and appear : pineapple , mamey , guanabana , guava , star apple , papaya , corn, peanuts , sweet potato , banana, yam, edible sea animals and rivers and many more. Later European elements that enrich with new cooking methods and introduction of dishes are incorporated.
  
  Creole food is identified by
  
  
  The stews .
  
  Roasts barb .
  
  Broths and soups (eg ajiaco ) .
  
  Fried foods .
  
  The combined rice.
  
  Domestic sweets pastries.
  
  Meals with game meats , rearing and seafood.
  This kitchen undergoes a process of creolization is acculturation kitchen to this day and there are new elements in the kitchen .
  
  
  Beans .
  
  New vegetables and fruits.
  
  The wine ( from Europe ) .
  
  Oil .
  
  Wheat flour.
  
  Introduction by Spain of cattle , pig , sheep and appear chickens, pigeons , and pork jerky .
  
  Sugary sweets and pastries arise .
  
  Cheeses servants appear.


  EXAMPLE OF WINE PAIRING WITH COLONIAL KITCHEN .
  1. -Fish with fruit combinations :
  
  
  Young Chilean Chardonnay white wines.
  
  Fruity wines of southern France .
  
  Pinot Grigio wines from Sauvignon Blanc and the Friuli region of Italy.
  
  Spanish wines from Penedes .
  . 2 - Soups, green bananas , ajiacos :
  
  
  Pink Navarra.
  
  Cabernet Sauvignon .
  
  Medium-bodied reds and delicate.
  4.- meat stews and roasts barb :
  
  
  Tino medium body Rioja ( Marqués de Cáceres).
  
  Crianza wines from Penedes ( Renee Barbier ) .
  
  Young wines of Burgundy (white Borgougne ) .
  
  Sangiovesses Italian in his smoother style.
  
  New World Merlot ( Argentina , Chile).
  5 - Mollusks .
  
  
  They can go with sparkling ( Spanish champagne) .
  
  They can go with frizantes Italy.
  REGIONAL CUISINE .
  
  To learn a little about pairings outside our borders will make a brief journey through different continents.
  
  Oriental cuisine .
  
  The ( Chinese , Vietnamese, Japanese, Thai ) Eastern cuisines claim accompanying wines that meet a very special aromatic range . Many traditional alliances can be applied to these dishes , but in general, you should choose special wines that offer the necessary counterpoint to the sweet and sour flavors , the amazing sugary / salty contrasts, exotic fruit aromas .
  
  To accompany the pork with sweet sauce can be alasaciano Gewurztraminer , " tardives Vendages " or "selection de grains nobles " . Both specialties are made with grapes pacified by the action of noble rot , but in the " late harvest " some clusters that have not been attacked by the fungus , just sun-ripened are also included. Any of them exhibits a more elegant fruity acidity than other sweet white and also offers delicious floral aromas ( rose, jasmine, orange blossom honey ) , exotic fruit funds ( lychee ) and spicy nuances (vanilla ) , that integrate beautifully into voluptuous chords caramelized sauce.
  
  The traditional Sauternes , especially when young , also has a good creamy texture and fruity aromas of grapefruit and pineapple , which subtly cantons together the chicken with mushrooms , pork , fish or sautéed .
  
  The amontillado sherry offers a stylish counterpoint to many Asian dishes ( spring rolls , chicken with almonds or bean sprouts ) , but when generous and liqueur to the top of the food wines are chosen , there is always the problem of adapting to the palate continue wines under graduation, in that case, it is best to make an " intermission " with a good chicken or vegetable , which are also worthy specialties Eastern cuisine .
  
  With the palate clean and ready , we can try other unexpected alliances white wines and Asian dishes. It's time to try the rice with mushrooms, accompanied by Chardonnay parenting , or pasta with dry white wines that offer good fruit acidity , or shrimp curry with Fransola aged in fine wood. Do not forget that good pink Garnacha , so traditional in Spain , seem created to provide the ideal counterpoint Eastern cuisine , but considering that the green and red pepper forms a substantial part of many oriental dishes , no alliance original and suggestive than pink Cabernet Sauvignon and Cabernet Franc with mixed fish , fillets of sole with mushrooms and accompanied by green peppers. The Cabernet d' Anjou Pink can be sometimes too sweet . But the Chilean Santa Digna Rosé never disappoint those seeking unforgettable experiences. The aromas of green pepper from the Cabernet variety , wrapped in fruity scents of raspberry and violet, exalted by the luscious background of blackberry jam , is fabulously join these pickles and wrapped in its silk fabric .
  
  COMPLEXITY OF INDIA FOOD:
  
  Because of the many faces that have this kitchen , it is very difficult to match it , it is best to suggest wines with low alcohol content, and fruit acids , such as Rieslings , Gewürtztraminners and Chenin Blancs . In red , the better the Pinot Noir and Beaujolais .
  
  CHINA KITCHEN , AND JAPANESE REGIONAL FEATURES
  
  A key to hit with when we pair wine with Asian food is as spicy goes up , must get off the alcohol level . There are many elements to consider in Chinese cuisine , especially for being a regional cuisine. Cantonese cuisine just use spices, and therefore a high alcohol wine can be optimal : one of Australia Shiraz , or Merlot or Zinfandel California . The Pinot Noir is perfect for duck . , However Szechuan specialties , very spicy and pungent , dry white wines go best with fruity red wines with few tannins.
  
  Japanese food.
  
  As for Japanese food, which is perhaps next to one of China 's best-known exotic cuisines , one can say that wine generally does not mix too well with it. In any case, if the guest does not want to be limited to Sake , is suitable young fruity white wine a little Gewürztraminer with aggressive flavors and very enticing aromas. Also a good cava or Blanc de Blancs is another great option. Chinese food , more sugary than the last, often combined perfectly with medium sweetness white wine , like a Riesling , although often difficult to obtain in a Chinese restaurant. Also not too dry or sweet wine is usually adequate. Finally , the flavors of ginger and spicy food of this type are accompanied well with aromatic white wines , spicy and dry, which again offers a Gewürztraminer .
  
  FOOD THAILANDESA :
  
  Many people think that Thai food is spicy . It's actually an interplay of salty, sweet and sour at the same time on the same plate . So it is advisable Riesling or Sauvignon Blanc.
  
  MEXICAN FOOD :
  
  As for Mexican food, the rules are the same as for any other . Do not forget that what should be combined with wine is not the basic ingredient of the dish but the sauce or dressing your mole . With the exception of very hot spices , wines blend perfectly with Mexican food but for the spicy Mexican beer taste is ideal.
  
  OTHER PAIRINGS
  
  Exotic food usually tasted outside their country of origin and its environment , ie , in restaurants that proliferate in many cities increasingly successful .
  
  It stands on the other hand the desire to combine it with an appropriate wine , I can be frustrated by a lack of knowledge of the nature of this type of food and its main products and spices ingredients that are not part of our traditional diet. Therefore it is important to make some basic guidelines that can serve as a guide to discern the type of wine to drink to accompany the type of food they would enjoy.
  
  Some classic and contemporary harmonies between wines and dishes are classics that have been driving back and contemporary decades are recent discoveries and creations to innovate, it is clear that the classic formula still some " white wines with white meats and wines red or red wines with red meats " , however this is not as simplistic as it sounds.
  
  The following are examples of these combinations :
  
  
  In the case of cold appetizers and salads, classic harmony are dry rosé and dry white wines and a contemporary fit this task is a semi - dry rose . For hot entrees , pizzas , quiches , classical harmonies are the dry white, dry red and light pink . With seafood grilled harmonies are classic dry white , dry pink and contemporary harmony could be combined with a honey white, sparkling and champagne appellation .
  
  Red meats prepared on the grill and sauce go well with light reds and full-bodied reds , a contemporary mix : combine them with sparkling denomination.
  
  In the case of game meat is important to select a full bodied red wine and also a current mix is eating with fun sparkling wines.
  
  The cheeses and wines combine well but you have to pay attention to whether they are soft or loud , in the case of smooth , classically are fitted with dry whites and light reds although recently it has been suggested to take dry rosé , pink semi - dry , naming and sparkling champagne.
  
  Strong cheeses are usually combined with full-bodied and there are chefs that say if also tested with honeyed white, sparkling naming and natural sweet wines are delicious !
  
  It is worth mentioning that there are fans who say cheese cheese have to eat alone, without wine or bread, there is the possibility of combining it with a little " tasteless " bread that does not interfere with the flavor of cheese and especially to be drink water and never came.
  
  Do not forget the desserts when they are made ​​with fruit or cream style " pies " are excellently with pink semi - dry but can also be combined very well with sparkling wines and champagne. For typical cakes and chocolate based desserts , are also recommended but the mellow contemporary white combination is eaten with sweet wines and fortified wines .
  Food can not be changed and the wine is in the bottle. The Sommelier should suggest how you can eat the food as the wine that is ordered. A marriage does not spoil the wrong food but spoiled wine destroys food.
  
  Although combining wine and food is an art , if certain guidelines are followed , it is not difficult to find the right wine for a particular dish.
  
  1. Harmony:
  
  In marriage , it is intended that the flavors of wine and food in harmony with each other and can feel and enjoy both wine features notes as the flavors of the dish. Neither should exceed the flavors of the other, nor should a third out unpleasant taste.
  
  Two . Taste and consistency :
  
  A good combination must balance two factors : the predominant flavor and the consistency of both the wine and the food. For example, a dish prepared with peppers could be served with a wine that has notes of this vegetable . Moreover, the consistency of a plate should be counterbalanced by the wine, for example , a fish sauce with a white light can be combined with a thicker body Chardonnay.
  
  Three . Contrast and similarity :
  
  There are two ways to weave a wine and food : the similarity of its flavors and by their contrast . The similar flavors are enhanced and reinforced . However, when looking opposite flavors every taste plays its own role by creating new sensations on the palate.
  
  April . Know the four main flavors:
  
  Importantly taste perception is divided into four essential elements : bitter , sweet and salty acid. The wine has these four elements that affect your relationship with food and to enjoy a meal are considered equally :
  
  • The acidity is seen on the sides of the tongue and is very easy to identify. It is the element that gives the feeling of freshness. If a wine has sour taste to enhance the taste of foods such as tomatoes , lemon and others. Moreover, the oily feeling decreases preparations or cream cheese . Overall a wine with good acidity highlights the flavors of foods .
  
  • Sweetness: The sweet taste is first perceived and goes straight to the tip of the tongue. All wines have some degree of sweetness that sugar is an element present in grapes and winemaking. The less sweetness has a wine talk that is drier. The wines have more sweetness are white like Riesling and Gewürztraminer . These wines usually moderate meals with many spices . They also complement sweet and sour dishes . , By contrast , get along well with savory ingredients .
  
  • Salt : It is perceived in the media center and language . Is present in the wine, but it is almost imperceptible. If you want to lessen the feeling of salty, acidic wines use because the lessen . Moreover, note that salt enhances the taste of tannins and alcohol.
  
  • Bitter: Feels tongue inside , near the end . Red wine , in particular , this characteristic has mainly tannins possessing . These elements along well with the strong flavors of the roast or smoky flavors. Also complement well with naturally bitter ingredients like arugula or spinach .
  
  In some traditional dishes, strong popular support , there are wines that are unquestionable. To cite typical examples , the Andalusian fine with prawns , ham, fried anchovies that beloved land, the Rioja claret with tops Laurel Street in Logroño , the Ribeiro Galician empanadas with Santiago , the large reserves with red meat and hunting , white and pink with unmatched caste paella , sardines with the Chacolí Santurce , the Sauternes with foie ; Italian Pasta with Chianti.
  
  It is crucial when it comes to wedding food and wine pairing the right choice . The wine must always dominate aroma and taste of the ingredients of the dish that is eaten , but never has to outshine or annulment. Conversely components of a dish should not void the presence or nose or mouth of a wine, but if you must have a residence on the palate for the full enjoyment of it .
  
  The taste intensity of the wine must be relative to the taste intensity of the dish, so that none of them fall short and master the flavors of the other.
  
  All wine can perfectly accompany the food premises provided they are taken into consideration. The rule says to white fish, red meat and generous dessert can be altered depending on the degree of satisfaction of each individual for one or another wine.
  
  WINE IN THE KITCHEN
  Wine can also be used for ingredients in a large number of preparations but can not use any cooking wine , choose the ideal combination is not easy. We indicate the ten basis points.
  
  Do not waste the great wines :
  The more subtle characteristics of the wine are lost in cooking. But do not waste the great wines does not mean bad cook with wine . Use good wines in the kitchen, and accompany your meal with another wine that is like this or have a similar style.
  
  In the kitchen, use only good wines :
  A bad wine can ruin a recipe. Tomatoes, for example , which have great demand sweeter wines acidity and acid compensate , having to add less sugar in the sauce.
  
  Tasting fine wines , before adding to the recipe .
  Its acidity , body, bitterness and sugars, can be decisive for the thickness of a sauce or for balancing a plate , elements are aromatic perfume a dish and enrich a sauce.
  
  To each his wine sauce :
  Determining the color is the result of a sauce . Best is to use the pigment of red wines for dark sauces and reserve whites for light sauces here however also influences the flavor that you want to give the sauce would not be complete this combination.
  
  Wines prefer slow cooking :
  EL fire is the enemy of the finest wines. Remember that every time you come to the boil will have been destroyed many of its wines, this is why in the kitchen to prepare a dish the wine must be used to start to deglasar ie reduce and pick up flavors or end to scent permeating the wine aroma preparing the dish.
  
  The vinegar and wine do not mix well .
  Are natural enemies , but , in some cases , are used in the same recipe as in the marinated . In this case, it is always better to use a simple wine, but well balanced, and in this case used in the kitchen much to marinate meats and marinades .
  
  Use great wines to macerate :
  A good muscat sparkling wine or can be used to marinate some wild strawberries . Wine can also be a defense for some people with allergies to strawberries .
  
  White wine for fish .
  We can afford to opt for fruit wines, river fish know to catch a Sauvignon Blanc, with lobster and lobster do not forget a foster Chardonnay . The firm-fleshed fish containing fats such as monkfish , tuna, or cod , online red wine sauces .
  
  Wine and birds:
  Do not choose too many old red wines and tannic , astringent and as such no hard feelings go well with birds. Nor need too many alcoholic wines .
  
  Red wines and dark sauces :
  The big game dishes are usually accompanied with red wine sauces . Clearly the civets ( marinades ) takes the cake . In such cases you choose a good racial red wine with great body and willingly , but then serve the dish with a more elegant wine.
  
  The three most popular uses of wine in the kitchen :
  
  Use to marinate meat, because it serves to soften and gives a great flavor.
  
  Is used to make a sauce by reducing .
  
  For fortified wines such as Marsala , is used to end a recipe to ensure that its intensity does not overshadow the other flavor ingredients.
  Some " Tips" for cooking with wine :
  
  When cooking with wine is to choose to do it with the same wine served at the table after . Make sure your quality is sufficient to serve the remainder in glasses.
  
  If cooking fish or chicken , you better make a sauce of white wine , there are always exceptions of course is , as with the salmon , but keep in mind that despite what they say ... Any strong meaty and goes very well with fish sauce of red wine.
  
  Remember that soft and tender fish, must be prepared in white wine sauce .
  
  Red wines blend well in sauces to serve with red meat .
  
  PAIRING WITH PASTA
  
  With light sauce ( bechamel , carbonara . )
  
  White with bodies and lively acidity , young or barrel aging , light and fresh pink .
  
  Pasta with meat sauce or stuffed with meat ( bolognese , lasagne , cannelloni )
  
  Medium bodied wines young or medium-aged .
  
  Pasta with vegetable sauces or vegetables. Pink with good acidity and a certain body, light reds and soft
  
  VEGETABLE SALAD WITH RED WINE :
  
  The behavior of the wine on the table, sometimes surprising , however , the dressing has a lot to say. Orchestrating a meal with the right wine can sometimes be as difficult as conducting a symphony. We must strenuously tested to ensure that all necessary instruments sound in your " tempo " , even taking these precautions, it is always possible disaster , a spice that tune , a drop of lemon that starts a lament to the tannins of red wine , some watercress releasing a puff of formic acid on a Cabernet Sauvignon , a contrast of temperatures collapse the delicate harmony of a chord.
  
  It is known that salads are difficult Moscatel accompaniment but also has the advantage that the company fully supports herbaceous plant , whether as surly as asparagus . And if it is a seafood salad, Viña emerald chord can be delicious . Salads also support more surprising alliances . If AlInAs with gravy, can give input to a young Tinto Garnacha , of Tempranillo and Merlot, served cool temperature I recommend to my friends salad with gravy, with Sangre de Toro, a Coronas , or an elegant Atrium .
  
  The behavior of the wines on the table may hold many surprises. One can expect an almond sauce and peppers , accompanied by tuna or cod, find your perfect match and a white wine , but when tested with a red wine , you may change your mind.
  
  The type of food you're going to combine is essential to achieve harmony between the flavors of the drink and food . There are different ways to find the connection between wine and food, you may prefer the affinity or contrast between flavors.
  
  Also the texture and flavor of the dishes has to do with the decision of which wine will accompany food. This requires having enough experience.
  
  RECOMMENDATIONS
  
  White Light is recommended to crustaceans, little spicy white fish, foods with little amount of spice.
  
  The white -bodied blend perfectly with grilled shellfish , shell molluscs (clams, oysters ) and fish pronounced flavor . Whites aged in wood are delicious with spicy seafood , poultry or beef grilled , marinated or smoked meats .
  
  Young red wines are sensational with roasted lamb , gelatinous meats like pork or hands Chamorros , meat stews , roast chicken , roast beef and cheese soft or moderately strong .
  
  The mature reds are ideal for red meats grilled roast beef , also cuts such as hunting deer or birds such as partridge .
  
  Sparkling are great as snacks combined with canapés , seafood in general, these wines are called Spanish Cava.
  
  For example, if you are preparing a wine sauce that bears use to make food with the same wine you used in the sauce you prepared. If you are preparing a salmon with a white wine sauce , definitely must accompany this dish with this wine .
  
  The chicken meat is a more neutral , much here will depend on the type of sauce that accompanied and cause you more at the moment .
  
  When we talk about pasta , the sauce will always make the difference , if a red sauce may accompany a casual red wine, those known as " friendlier " wines that go well with all kinds of food . If you are serving a sauce with fish or seafood a dry white wine is the perfect accompaniment.
  
  As for fish , there is no reason to assume that should be a target. If the sauce that accompanies fish sauce is a red Pinot Noir accompany this dish perfectly.
  
  With meat , is where the old rule still seems to have its full effect. The flesh is not doing well a white wine, but you can choose from a variety of red wines from light to heavier plate and depending on your taste.
  
  Spicy food ethnic popular today goes well with aromatic wine with a sweet touch. The Rosés will go well as wines from Rioja, Spain . However, what really nicely accompanies a spicy meal is a cold beer .
  
  For dessert there are a variety of sweets to enjoy wines, Sauternes wines have among the most famous Bordeaux . These sweet dessert wines go with fruit or nuts. Chocolate candy will go better with a good Oporto.
  TABLE PAIRING
  
  FOOD
  WINES
  
  Octopus Olivar .
  Jerez , Sauvignon Blanc
  
  Shrimp Suck .
  Rosado Spanish or Chilean Chardonnay with wood.
  
  Tiradito fish with olive oil .
  Chilean or Argentine Sauvignon Blanc, Albariño , a White or Whites tacama Tabernero or, of course , a cold beer
  
  Shells Parmigiana .
  Chardonnay aged in oak barrels.
  
  Rice with seafood.
  Spanish Rosado .
  
  Seafood Lasagna .
  Argentine or Chilean Chardonnay, barrel fermented Rioja .
  
  Grilled Swordfish .
  Chilean Chardonnay , Chablis.
  
  
  Chicharrón squid with tartar sauce.
  Chilean Sauvignon Blanc.
  
  Corvina / Sole to the male .
  . Chile or Argentina Young Chardonnay.
  
  Chita in sweet and sour sauce .
  Spanish Rosado , Gewurztraminer , Torrontes .
  
  Cause crab .
  Spanish Rosado , Gewurztraminer , Torrontes .
  
  Shrimp cocktail .
  Chilean Chardonnay Reserve , American Chardonnay.
  
  Tuna in red wine sauce .
  Beaujolais , Côtes du Rhône, Spanish pink.
  
  Pizza with anchovies .
  Verdicchio , Trebbiano , Sauvignon Blanc or Jerez .
  
  Cod Biscayne .
  Sauvignon Blanc, Verdicchio .
  
  Paella a la Valenciana.
  Spanish Rosado .
  
  Salmon Terrine .
  Pouilly Fumé or Sancerre .
  
  Carpaccio of salmon.
  Chablis, Argentine or Chilean Chardonnay.
  
  Seafood salad.
  Sauvignon Blanc, Verdejo Rueda .
  
  Grilled lobster .
  Pouilly Fuissé , Californian Chardonnay or Chilean or Argentine Chardonnay wood .
  
  Prawns with garlic.
  Chilean Sauvignon Blanc or Jerez .
  
  Mousse shells.
  Pouilly Fumé and Sauvignon Blanc.
  
  Salmon / smoked trout.
  Chablis or Pouilly Fumé .
  
  Grilled calamari .
  California Chardonnay or Beaujolais .
  
  Rice with squid in ink .
  Sauvignon Blanc or Jerez.
  
  Baked Flounder .
  Argentine or Chilean Chardonnay : Rioja, Rioja Blanco barrel fermented .
  
  Spaghetti vongole .
  : Soave , Orvieto or Trebbiano
  
  Corvina in black butter.
  White Loire .
  
  Sole a la meuniere .
  Argentine or Chilean Chardonnay.
  
  
  
  Jerez.
  Olives, ham , toast almonds.
  
  Albariño .
  Shellfish, marine stews , blue and smoked fish.
  
  Ribeiro .
  White fish , fowl and light meats .
  
  Valedoras .
  Fresh cheese , light birds, fish stews .
  
  White : Wheels,
  Penedes .
  Dishes based on fish, seafood and rice .
  Italian Pasta and semi-hard cheeses .
  
  Andalusians .
  Fried fish , dressing and cold dishes with pickles and marinades .
  Pasta and eggs.
  
  Chacolí .
  Grilled fish , stews with unctuous sauce , fish soups .
  
  Pink .
  Stew , paella and rice dishes.
  White meat, salads, cooked meats, chicken and turkey.
  Soft cheese or fresh cheese.
  
  Young reds .
  Vegetables , meats, stews and casseroles spoon roasts.
  
  Reds parenting .
  Stews , beans, roasts, game and hair feather
  grilled meat and cod.
  Smoky and aromatic cheeses.
  
  Reserve wines .
  Traditional dishes , with sauces , spicy dishes .
  Stews, roasts, game and hair feather, grilled meats .
  
  Gran reserva red wines .
  Dishes made with many nuances of flavor.
  Meats cooked in wine sauce , fish sauce . Avoid spicy .
  
  Fortified wines .
  ( dessert)
  Blue Cheese , Roquefort . Quince jelly and nuts.
  Chocolate and desserts with coffee or mocha. Ice cream and pastries.
  
  Cava , champagne.
  Bloomy rind cheeses and soft cheese .
  
  
  
  Seafood.
  Very young white Sparkling dry. Generous young .
  
  Fish .
  Young white Sparkling dry . Generous youth .
  
  Tortillas .
  White with Pink body.
  
  Veal .
  Light Red Rose .
  
  Ox.
  Old red wines with body.
  
  Lamb.
  Young red , with old body.
  
  Pig.
  Pink light red wines with body.
  
  Game birds and hair.
  Light , old and full bodied reds.
  
  Large game .
  Old red wines with body.
  
  Fresh cheese .
  White bodied.
  
  Cheeses.
  Light , old and full bodied reds.
  
  Legumes and stews.
  Bodied reds .
  
  Mushrooms .
  Red light .
  
  Soups and creams.
  White bodied.
  
  Pasta .
  Light -bodied Red Wines White Pink
  
  Rice .
  Bodied reds .
  
  Deli .
  Generous body with white youth.
  
  Confectionery and ice cream.
  Sweet and generous old .
  
  
  Until a few years ago had no science : red wine with meat and white wine with fish and seafood. Today it is much more complex , there are a variety of novel grapes that have resulted in greater creativity today what allows newer mixes. Consequently, it is much harder for some and easier for others, what wine to accompany a meal.
  
  The most important thing in all this is to remember or know that there is a definitive answer. Which wine to serve with which food is something tastes rather than science. Pairing wine and food is an art and therefore is very subjective. Rather some taste and the saying : "to taste the colors ."
  
  White wines that have a simpler less complex flavor than red , contain more acidity and are classified largely by its fruity flavor and intensity of heartburn sitting and freshness . Also affects the aroma and are generally consumed while still young .
  
  Red wines are deeper flavor , stronger and softer texture than white . Due to the long fermentation time among the grapes , the wine absorbs not only its color, but elements that contribute to a more complex flavor. The vast majority of red wines benefit from having some aging , where the tannins soften and the wine itself becomes more complex .
  
  FOI GRAS WITH pairing :
  
  As its name implies : the name " foie gras " for products that have no more that fatty liver is reserved Moreover, there the term " foie gras entier " , which consists of a whole liver or one or more lobes of the liver. fatty .
  
  The " foie gras " consists of pieces of fatty liver lobes agglomerates.
  
  It is a pleasure and a privilege to taste a foie gras , this is not to consume only part of goose liver, but is developing in the kitchen a foie gras goose , well worked , improved, shaped and flavored , consumed with delight .
  
  The " foie gras " , composed of reconstituted foie gras, can also contain chopped liver . On the other hand, there are several preparations of foie gras with a percentage of fatty liver that can vary: "parfait de foie " contains at least 75 % of fatty liver. Finally , medallions , pates , mousses or galantines liver , containing at least 50 % of fatty liver.
  
  The foie gras is content with little , or rather, does not require great accompaniments and extras that often distort the taste. Are enough good bread and wine , nor any, is understood. The combination of these products of extraordinary nobility booking one of the greatest culinary delights diners . From this premise , the variations are numerous, provided that its fundamental principles are respected.
  
  The choice of bread , it is best to ignore fantasy and clip the wings of imagination, which may well interfere with the purity of foie gras and unmistakable flavor. It is recommended to choose a good rustic bread , a simple round or baguette , toasted or plain, that the taste of the consumer. Above all, avoid the act of trying to extend or spread on bread foie gras , which lost its texture, and offer expert looks at a pathetic spectacle. It is best to place the slice on the bread , nothing more.
  
  Regarding the wine, rich flavors and nuances featuring foie gras allows infinite associations. The wines should only possess a minimum of complexity and body , therefore , should be excluded too light or young wines . 's Traditional taste the foie gras with a light white wine, Sauternes unconditional , although the province of Gascogne offers some as Côtes de Gascogne or Pacherenc . Similarly , it can be accompanied by great red wines , that tune very well with the foie gras, and why not with a Madiran . Some growers advocate pairing with Floc de Gascogne and set snack time as the best .
  
  Suggestions of French sweet white Sauternes besides the aforementioned , the Montbazillac , Jurançon or Bergerac . If you opt for the Alsatians , better choose one of tardía.Los propose a harvest dry white Côtes de Beaune, Burgundy a Grand or a very light champagne. Also, a Graves wine or Chateauneuf du Pape blend very well with the foie gras.
  
  References are inclined red wines of the Médoc ( Margaux or Pauillac ) of Libournais ( Pomerol ) and up to Cahors, more tannic , as is also the case of the above- mentioned Madiran . And all this at any time without diminishing fine Spanish wines that harmonize as much, or more , than before. Anything goes, for lovers of champagne , sherry , sweet or dry white or red wine stalwarts .
  
  MORE PAIRINGS
  
  Riesling ; dishes with a touch of sweetness such as orange duck , the pig when it comes to fruit sauces , the Chinese restaurant , the food Christmas .
  
  Gewürstraminer : Indian food, Thai food, chicken curry, all these dishes are difficult to combine spicy so will overshadow a delicate wine, however this grape has enough force to hold .
  
  SOMETHING SHERRY
  
  Sherry is one of the few wines that is particularly useful to accompany any of these "difficult" course : it's a big , clean, dry wine that has enough power to stand face to almost any solid which was put forward. The ( fine and chamomile ) driest sherries suffer in their flesh in contempt of the public, and its price does not reflect its super quality . As they stimulate like no appetite, are an option for the first course completed satisfactorily accompany like a salad or a plate bearing a spicy egg or spicy food . It is not advisable to combine fine Jerez with chocolate.
  
  WINE PAIRING WITH CHEESE .
  
  Cheese and wine are fermented foods can be stored for a long time , offering a variety of flavors and aromas
  
  For a long time , the most common was to combine the cheeses with wines from the same region. This concept is called pairing vineyard - grass, for the pastures where goats and cattle feed are near vineyards and sharing climate and soil type. Later they were doing pairings with wines and cheeses from different countries , as discovered harmony with international trade. This is the case of the combination of Oporto Portuguese and British Cheddar cheese.
  
  Criteria of pairing
  
  
  For complementation : For food pairings , it should take into account the type of flavor. In a pairing for complementary flavors are similar and the range of flavors is reinforced. For example , a mild cheese flavor intensifies a light wine .
  
  By contrast : A marriage in which the intensity is different flavors . It is important to take good care of the type of contrast , since a powerful cheese can completely overshadow a light wine , and a wine of great character will leave behind a very delicate cheese.
  A good contrast can highlight one of the two foods or confront them, if they both have a lot of character . This is the case of strong cheeses like Roquefort , they need a lot of strength reds such as Rioja , Bordeaux and Burgundy , which are the result of assembling various types of grapes .
  
  In Mexico you can find these and other similar wines like Cabernet Sauvignon with Merlot, or Cabernet Sauvignon with Tempranillo .
  
  There are some traditional cheese and wine pairings , based on their region of origin and grape varieties :
  
  * Jerez with manchego
  
  * Suaternes with roquefort
  
  * Gewürztraminer with munster
  
  * Ribera de Duero with manchego
  
  * De Bordeaux with roquefort
  
  * Chardonnay with manchego or goat
  
  * Penedes with dry cheeses
  
  * Cavas and champagnes with cheese high intensity and medium
  
  * From Graves with gruyere and brie .
  
  To achieve successful pairing , you need to consider some important aspects on which to base the wine - cheese combination :
  
  White wines generally harmonize better with cheese than reds .
  
  Pink sing very well with soft cheeses or cheese.
  
  The wine perfectly suited to today , with a serious breeding, technical and strong wine , with smoky and aromatic cheeses.
  
  Cava, sparkling and champagne wedding better with bloomy rind cheeses and soft cheese .
  
  Sweet wines harmonize with few cheeses, although currently fashionable combination of blue with Porto, with Pedro Ximénez , etc. . Something you 're not quite agree , except that the Pedro Ximénez is old , and Porto , a vintage, wine can with blue cheese and the wide range of varieties that it presents : roquefort , gorgonzola, bleu d'Auvergne , or the Spanish state as Gamonedo , Cabrales , Tresviso, Bejes or Peña Santa , which are much more powerful.
WHITE WINE AND CHEESE

:
  
  The claim of the cheese - wine pairing is to get both elements combine well , to be achieved between the two , a balance of flavors and are harmonics. This combination cheese and wine usually is not fair nor cheese nor wine, the reasons are obvious , as there are many wines and cheeses variadísimos , and not everyone is going well with everyone , even when available wine 'ten' or cheese 'ten' . Typically usually take a cheese board with wine , which will not give us great satisfaction , saving exception. Likewise, in the reverse case of wine and cheese, less common option , either will gratify who take it too far .
  
  Just as there are a number of pairings fortunate as the vodka - caviar or foie gras , Sauternes , wine is the ideal accompaniment to cheese and has a history of centuries. The basis on which a good marriage of the latter type is based are several .
  
  The first marriage of which we speak is the regional mix . This first basic rule is grounded in fidelity that all pastures terroir has about planting vineyards , with one exception . Some clear examples are found in La Mancha, with its cheese and wines from La Mancha , Castile , with wines from Rueda and Ribera del Duero , Castile and tasty cheese ; Iparralde cheeses , fromage de pur brebis des Pirinees and wines of Irulegui ; Idiazábal or a young Rioja wine or Chacoli .
  
  The land on which this rule pastoral vineyard is not met , they usually produce other beverages such as cider in Normandy, Brittany , in the British Islands, Asturias , Cantabria and the Basque Country . The first pairing experiments to perform are those that combine drinks and cheeses , as well , in the case of the Basque Country , would be a possible pairing between Idiazábal and any of our wines , including Chacolí and cider . The second basis or guideline to follow to make a good cheese - wine pairing is focused on deciding which will be the flagship product of the pair , ie if we want a wine for a wonderful cheese or vice versa. Another rule to consider is that no two products to be of high quality , the combination has to be the best .
  
  In France there are as many cheeses as days in the year, and is essential when the custom cheese meals for this wine needed for each type of cheese and crusty bread to taste the buttery cheese flavor and change in conjunction with a sip of wine a cheese to another , it is customary in a meal taste 5-7 cheeses.
  
  The pairing of wine and cheese is one of the most common , but in some countries where wine is consumed , either for religious reasons or own eating habits of the country or other reasons , the cheese is eaten at other times of day. No longer in meals, snacks or dinner as in the Spanish state, but at breakfast, for this reason are fruit juice or tea drinks with cheese is usually combined , although it is difficult .
  
  CHEESE WITH OTHER DRINKS .
  
  Without breaking the norm of regional combination , are also possible other pairings , the cheese and beer (eg Edam or Gouda with beer ), the cheese with milk , with whiskey, anise and other spirits or liqueur . Mand is the case Dase with apple liqueur , or Feta with retsina , the Greek wine characteristic , or Gjstost with aquavit or pure coffee . As a curiosity , we mention the marriage which, according to Bermeo , is perfect : the salted anchovies and latte.
  
  On multiple occasions , we read that there is a perfect marriage of wine and cheese . Most of these classifications do not consider the wine and cheese and organic products that are nor repaired in the continuing evolution of the same , that will depend on several factors.
  
  In cheese depends on the raw material from which it is drawn : if cow's milk , goat , sheep, mixtures , buffalo , etc. . Processing system specific for each type of milk, which results in the different varieties of cheese : a cheese lactic coagulation of cow , a sheep cheese uncooked pressed cheese , washed rind one ; internal moldy , etc. . And, moreover, depends on the maturation (age) .
  
  It is interesting to remember that it is a product that , in addition to eating unprocessed, as a dessert or snack, can also be cooked . This is found in many cold kitchen dishes , salads , soups cheese in soufflés, pastas , rice dishes , in fish, meats (poultry ) in vegetables, potatoes, pizzas , desserts etc. .
  
  In the case of wine , it must detail the varietal with which it is produced , leading to different types of wines: white, red and pink , and within them, the various forms of development . Thus, whites can differentiate between young fruity whites aged in wood , wood fermented , in red , young versus Crianza , and others, like sweet wines , liqueur , etc. .
  
  As was already mentioned, in Spain there are a variety of cheeses ( over a hundred ) , which together with the wide range of Spanish wines , allowing multiple combinations. These combinations should be well thought out , since all the cheese , even the mildest , with aromas and flavors that tend to prevail over their companions.
  
  In view of the above , we think a good tip is to combine the strong cheeses with young wines and cheeses combined with delicately flavored wines with more body .
  
  Then let us deliver great recommendations for wine and cheese pairing between :
  
  
  If a table is selected with various types and flavors of cheese , we recommend choosing a young red wine from La Rioja, Ribera del Duero and Penedes .
  
  If we choose fresh , such as the famous cheese Burgos, Abredo , Cassoleta cheese or killed recommend marrying them with light, dry white wine , such as wheel or Penedes .
  
  On the other hand , if we have cheese Pasta Blanca, or pug moldy like the famous Asturian Afuega'l Pitu cheese or Villalon de Castilla- León, would look noble , fruity and fine red wines , such as Rioja and Ribera del Duero young Valdepeñas or Bierzo .
  
  For Creamy Pasta Cheese , as Torta del Casar , Serena Cheese or cheeses Cantabria , it is advisable to combine bodied red wines , vigorous and good aroma as wines from La Rioja , Navarra and Carignan .
  
  When selecting cheeses from blue, such as Valdeón , Cabrales , Gamonedo and La Peral pasta, we suggest bodied red wines and strong, such as La Rioja, Ribera del Duero , Priorat , Jumilla , Carignan , or in a different combination , The Moscatel sweet and white wines of Navarra .
  
  If we soft cheese , creamy paste and closed , like the famous cheese Tetilla Galicia, also Gallego San Simon Mahon cheese or recommend accompany young white wines , light and fruity of Navarra , Penedès and a different combination , with white wines of Galicia.
  
  Finally , for Sheep cheese cooked pasta , such as the Iberian , Manchego , Idiazábal , Roncal and Zamorano perfectly blended with full bodied red wines such as La Rioja, Ribera del Duero and Bierz


  Whether at the right mix of cheese and wine, we follow certain general guidelines to guide us towards a proper choice and we provide a happy marriage . Soft cheeses , such as villages, complemented by light pink or white wines , which display an intense color and aroma penetrating beech and violets. The Italian by the name Parmesan , lives an intense relationship with young red wines such as Lambrusco , or soft white .
  
  A real romance between mild Cheddar cheese, with a light and fruity red wine , with white and champagne . Feta cheese , which is very popular in Greece domestically house with light fruity red and white wine . As tasty torta del Casar , you are the strongest relationships, they know bodied reds enhance its virtues.
  
  The Gruyere cheese is complemented with semi-sweet white wine , Brie with red , white with fruity , or you can maintain a unique relationship with the champagne or light beer, like the Cambermet .
  
  For blue cheese recommend taking them with young , dry white wines and acids but powerful body and good alcoholic , and even a splendid fresh sparkling wine, floral, with fruity notes and fine bubbles , whose freshness league and clean perfectly the power of blue .
  
  In general , white wines , harmonize better with cheese than reds . Pink sing very well with soft cheeses or cheese. The wine perfectly suited to today , with a serious breeding, technical and strong wine , with smoky and aromatic cheeses. Cava, sparkling marry better with bloomy rind cheeses and soft cheese . García Baquero has a wide range of cheeses , tender , cured, sheep ... either can starring intense relationships with the right wine .
  
  But not everything is rosy , there is disagreement on this pareja.Entre red wine and blue cheese there is some incompatibility, when taken together , cheese power some characteristics of wine ( astringency, " acetic " " saline " ) making them unpleasant and distorting its flavor.
  
  There are no rules, no scientific explanation, no technical rationale to explain why many combinations can be glorious points between the pleasure of eating and drinking pleasure . However, even considering the most simple and traditional rule , which is to go with intuition and personal taste of each, in these lines a few suggestions that will help us discover the beer pairings are set .
  
  PAIRING OF PURE , FOOD & WINE :
  
  The mix of pure , food and drink is an area yet to be explored . The golden rule says that every smoker 's taste is sovereign. However, tobacco experts , winemakers , sommeliers and chefs alike say that a cigar bands harmonize better with other traditional lunch or enhance certain pure tasting certain distillates. Each cigar can have a gastronomic soul mate.
  
  It is considered important when choosing a pure what we've eaten , the type of coffee we drink , the time available for desktop and mood smoker , can make two fundamental lines between types of food and cigarettes :
  
  
  If the food is modern, sophisticated , and small portions of rich dishes , it is logical that the choice of cigar rests in a modern and stylized format , not very powerful and earthy, but rather subtle, elegant and well balanced bitterness in its rich aroma and flavors , if the cigar is mild sensations we feel dissatisfied , while if we choose a gauge thick Habano much strength at the end of the meal, we will have a little common sense harmoniously with the spirit of the meal.
  
  A traditional , heavy and strong and forceful flavors food, invites us to continue in the same vein, with a cigar dense , spicy , earthy smoke and great strength ( a Traditional Habano ) , which overcomes the strong grave sensations who we left the dishes , will not have the taste buds prepared to appreciate the nuances and subtleties of flavor of a modern and elegant cigar (one pyramid Vega Fina ), because the prevalence of primary sensations it is best accompanied with more intense feelings , whether or not very refined .
  To choose the perfect cigar at all times keep in mind the dishes tasted and drink being taken . If the food is modern, sophisticated and elaborate , the choice should fall on a pure hip and subtle , elegant and balanced cigar, mild or medium strength , aromas and flavors.
  
  If, however , the food is traditional, strong and forceful flavors invited to continue in that vein , with a pure intense aroma, full breaths and great strength . A good choice for the desktop would be the traditional Cohiba , Montecristo or Romeo and Juliet.
  
  DRINKS WITH PURE
  
  Regarding the drinks that accompany each pure nor is there a common standard, although experts agree a set of guidelines . The key mix of drinks and cigars is that when a distillate is tasty , powerful and full-bodied cigars require great strength and complexity to the flavors harmonize . A soft pure or better means accompanying lower ranking liqueurs and distillates unctuous .
  
  The dark rum is distilled that best harmonizes with most pure , followed Cognac and Brandy . Porto and Pedro Ximénez have great combinations, but very specific , very concrete and very Habanos certain times, while Marc and Pacharán only go well with some soft pure strength. Furthermore, the malt whiskey can be a good companion cigar bands of great strength and strong character .
  
  There are also drinks that dilute the taste of pure until it tasteless .
  
     
  
  
  
  
  
  
  
  
  
  
     
  
  
  
  
  
  
  
  
  
  
  
  
  


  
  
  
  
     
     
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     Dry white wine , young , fried aromatics .
  Varietal barrel-fermented or semi - sweet for the foie .
  Young reds or short breeding for sausages.
  
  SALADS
  greens, legumes, cold, temperate ...
  White low acid for raw vegetables .
  Some young red when added vegetables or pasta .
  White barrel-fermented for warm and aromatic .
  
  SOUPS
  cold creams , fish , meat ,
  
wines ...   Red and white , young and dry age they can win if they are meat or fish soups .
  
  ARROCESS
  
  whites, fish , meat, vegetables ...
  Pink sparkling fresh and dry .
  Tannic wines on rice with meat.
  
  PASTA
  
  with vegetable sauces , meat ...
  White body with pink and fleshy and expressive .
  
  
  MUSHROOMS
  
  sauteed , stewed , grilled ...
  Red light , not too complex , youth and livestock .
  


  EGGS
  
  omelette, boiled , fried ...
  For tortillas, young red light .
  For the rest , well worth pink with
  
  SEAFOOD
  , light , thick raw ...
  
Aromatic dry white and sparkling , young   
  
  FISH
  
  white, blue , raw, marinated, stewed , pickled , steamed, fumats ...
  Sparkling and light for white fish steamed white .
  Sparkling parenting and corpulent for whitefish generally white .
  Aromatic young reds , whites and sparkling fermented in barrel with breeding for blue fish , cooked and smoked .
  Sparkling white varietals age and personality with raw fish.
  Semi - dry whites aged for marinade.
  
  
  MEAT
  
  white, pen, red , cold , raw, roasted , stewed , hunting ...
  Young, light red to white meat .
  Barrel-fermented white , pink bodied and fruity and soft red for raw meat .
  Sparkling white and parenting , along with expressive and light pink to red birds .
  Tannic wines for gelatinous meat .
  Long aging wines and spirits for hunting.
  
  CHEESE
  
  fresh , tender , cured, goat , sheep, cow ...
  For aromatic white cheese.
  The rest of cheese combine well with almost all
  


  DESSERTS
  fruit , sweets , milk , chocolate ...
  Mistelas young for fruit.
  For sweet , muscat , grenache , Pedro Ximenez , malaga, Malvasia , sweet sparkling ...