Principles of enogastronomy

There are several enogastronomic principles, following which one would definitely succeed in pairing dishes and wines and enjoy their blending.

  • Dish and wine must be in harmony with each other and none of this pair should expressly dominate. The ideal combination of wine and food is that providing for maximum disclosure of both.
  • Local dishes are best combined with wines made from grapes grown in the same area.
  • If wine is used in the preparation of dishes, for example, in sauce or marinade, then it is better to serve it with that dish. Then the taste and flavour of this pair will be harmonious. Exceptions are allowed if it is expected that expensive or old wines will be served - then they are replaced by less expensive products.
  • The classic colour rule provides for serving white wines to match light meat and cheese, and red to dark meat. However, nowadays, it is not a meat colour, but rather its fat content and method of preparation that are deemed to be the decisive factors. The alcohol strength and flavour concentration of wines should correspond to the taste of dishes: fine wines are served to match fine dishes, and challenging and tuck-in food requires stronger wines.
  • Take into account the combination of wine and dish as well as combination of wines among themselves.
  • Aperitifs — light white, rosé, dry red wines, and brut champagne — are served before meals in order to tempt the appetite. Then - wines to match the main dishes: dry, semi-dry and semi-sweet with sufficient ageing. After the meals: wines - digestives, for better digestion of food - strong wines of long ageing periods, sweet and liqueur wines. Always drink wine in the following order: from young to seasoned, from light to heavy.
  • It is better to serve wines in the order of enhancing qualities: after outstanding wines are served, less bright ones will definitely bring disappointment. If wines of equal quality are prepared for serving, the younger ones should be served first; thereupon, you should proceed to the aged ones.
  • If possible, try serving a wine at the optimal temperature; otherwise you may get a bit disappointed.
  • Avoid combining elite wines with dishes that may hinder their perception - for example, high acidity dishes (containing lemon, orange, and vinegar) with chocolate desserts or spicy Asian dishes.
  • In addition, you should try to make sure that there is some logic or theme behind the order of serving wines. For example, it makes sense to restrict oneself to the wines of a particular territory, region, country or grape variety.
  • The best combination is the one that gives you pleasure.

Observance of these principles will allow you to enjoy the best taste of wines and dishes.