{"id":19819,"date":"2017-10-16T18:57:05","date_gmt":"2017-10-16T16:57:05","guid":{"rendered":"http:\/\/www.masmallorca.es?p=19819"},"modified":"2018-10-03T12:54:39","modified_gmt":"2018-10-03T10:54:39","slug":"harmony-between-food-and-wine","status":"publish","type":"post","link":"https:\/\/www.masmallorca.es\/en\/gastronomy\/harmony-between-food-and-wine.html","title":{"rendered":"Harmony between food and wine"},"content":{"rendered":"

Javier Gila, five-time Spanish Sommelier champion explains what wine harmonise best with different dishes<\/a>. <\/span><\/h2>\n

\"Harmony<\/strong><\/p>\n

What wines harmonise with appetisers?<\/strong>
\nDry, fizzy white and young red wines.<\/p>\n

What wines harmonise with seafood?<\/strong>
\nFine, manzanilla, young white.<\/p>\n

What wines harmonize with fish?<\/strong>
\nSole and turbot: fruity white.
\nSalmon, tuna, cod: young red.
\nSmoked: Chardonnay, ros\u00e9, and young red.
\nOctopus is very versatile.<\/p>\n

\"HarmonyWhat wines harmonise with rice and pasta dishes?<\/strong>
\nWhen they have vegetables: ros\u00e9 or light reds, and when they include seafood: aromatic whites.
\nFresh pasta: a young white.
\nPaellas: from structured whites to medium aged reds.<\/p>\n

What wines harmonize with cold cuts and p\u00e2t\u00e9s?<\/strong>
\nMost cold cuts go with aged reds.
\nP\u00e2t\u00e9s go with structured reds.<\/p>\n

What wines harmonize with poultry?<\/strong>
\nIf the garnish is simple, a light red, if it is more complex, a more structured wine.<\/p>\n

What wines harmonize with meats?<\/strong>
\nRoast veal: from strong whites to reds.
\nCream sauces: bodied and dry whites.
\nDark sauces: smooth but intense reds.
\nPork: young reds.
\nFor meat stews, I recommend red wine.
\nRoast or grilled meat, light, slightly aged wines.
\nRoast lamb, red wine.
\nBig game needs aged, bodied reds.
\nRabbit and hare need Mediterranean reds.<\/p>\n

 <\/p>\n

What wines harmonise with cheeses?<\/strong>
\nA wine-cheese harmony depends on the region, type of milk and production.
\nBlue cheeses need robust reds.
\nGoat\u2019s cheeses need dry and fruity whites.
\nSoft cheeses, from structured whites to young reds.
\nPressed cheeses, light aged reds.<\/p>\n

Enjoy and drink in moderation!<\/p>\n

\"Harmony<\/p>\n

\"Harmony<\/p>\n","protected":false},"excerpt":{"rendered":"

Javier Gila, five-time Spanish Sommelier champion explains what wine harmonise best with different dishes.<\/p>\n","protected":false},"author":1,"featured_media":19531,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[28],"tags":[],"class_list":["post-19819","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nHarmony between food and wine | +Mallorca, the magazine of Mallorca<\/title>\n<meta name=\"description\" content=\"Javier Gila, five-time Spanish Sommelier champion explains what wines harmonise best with different dishes. Harmony between food and wine. 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