Tips for choosing Christmas wine

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Tips for choosing Christmas wine
Tips for choosing Christmas wine
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It's cool to pair the right wine with the right food, but if you don't get it right, you'll look stupid instead of picking the right red or white off the shelf. By now, pretty much everyone knows that we don't recommend red wine with white-fleshed fish, but to complicate the situation, it doesn't matter at what temperature we serve it. Below, wine expert Krisztián Kathona explains what, with what and how it should be consumed.

There are dishes that wine does not go well with, as their nature conflicts with each other. These include vinegar appetizers, salads, dishes made with curry (if the curry really determines the taste of the food), acidic fruits (lemon, orange fruit salads).

Like attracts like

The basic rule of sweet wines is that the wine should always be sweeter than the food. A dry wine that contains residual sugar can basically be recommended for s alty dishes with a sweet flavor component, such as fruit sauce.

shutterstock 163191017
shutterstock 163191017

The sweeter the dessert, the sweeter wine we recommend with it. We recommend semi-sweet, sweet white wine for lighter desserts, cottage cheese, peach, apple, pear, and vanilla-based desserts, and sweet red wine and raisin wine for sweets-desserts with a more concentrated flavor, chocolate, coffee, cocoa, and oil seeds.

Of course, sweet white wine is easier to get in Hungary, but getting sweet red wines (that is, good quality ones) can be a problem, since red grapes in the Hungarian wine region are not sweetened enough to make sweet wine. Of course, in the Szépasszony-völgy, the local tradition overrides this in the form of sweet Menoire, but there they usually use must concentrate to help achieve the sweet rating (45 grams/liter). I recommend the red raisin wine made from the sweet Greek Mavrodaphne grape, which can be purchased in Greek speci alty shops or in the new wine retail network, Borháló.

Types of dry wines

Light dry white wine

Hard, full-bodied dry white wine

Light red

Body red

Light dry white wines can be recommended for the following food groups: light soups, vegetable dishes, pasta dishes, white meat poultry, pork, pork, veal, white meat fish. They are also suitable for non-pepper-meat soups, cream soups, cold appetizers (ham, salami, sausage), egg-based cold dishes, mayonnaise salads, butcher dishes, salads, deep-fried vegetables, liver, grilled and deep-fried white meat fish, grilled and deep-fried white meat poultry, for Hortobágy pancakes, grilled and roasted pork, fried slices, pork, veal, Chinese dishes, light, light pasta dishes with cream, vegetable pasta dishes, pasta dishes flavored with fish and seafood, egg nokedlihe. We serve these wines cold, at a temperature of 8-10 degrees, so it will be harmoniously consumed, so the alcohol, acid and aromas play with each other in their best form. In general, fresh, fresh, aromatic white wines prefer this temperature: Cserszegi Fűszeres, Irsai Olivér, Muscat Ottonel, Sárgamuskotály or the traditional Italian Riesling, Rhine, Sauvignon Blanc

A full-bodied, often vintage dry white wines can be recommended for the following food groups: As a general rule, full-bodied white wine is recommended for meats with a more complex taste than the previous food group, but of the same type. These include heavier cream-based soups, heavier, sauced white-meat poultry, pork, smoked fish and cheeses (the wine gets its slight smoky flavor from the barrel, which is why mature white wine is needed for smoked dishes), special, rich cream soups, cabbage-meat dishes, smoked for appetizers, smoked fish, pineapple-apple-pear meats, meats with sauce, white-meat fish with sauce, Hungarian, lecsó meats, meals, sausage meats, meals, casseroles, rich vegetable-ricotta pasta dishes, semi-hard cheeses: Trappist, Gouda, Edami, Old Town.

shutterstock 95976979
shutterstock 95976979

Aged white wines are no longer served "stone cold", a temperature of 10-12 degrees is suitable. In general, Chardonnay, Sürkebarát (Pinot Gris) is best suited for aging.

A könnyű vöröök is an accompaniment to Italian meat and tomato dishes, lighter stews, brown meat poultry, so meat and pepper dishes that are not heavy and complex enough to offer them full-bodied red wines. Suitable for fish soup, goulash soup, meat stews, risotto, macaroni, spaghetti Bolognese, lasagna, meaty vegetable casseroles, meat, ham, Hungarian pizza, stuffed cabbage, pork belly, bean dishes, roast duck, duck breast, goose, brown meat poultry, liver, for chops, ribs, steak, roast beef, chicken stew or similar dishes. The consumption temperature of light or medium-heavy red wines is 13-16 degrees. These can typically be the following varieties: Portugieser, Zweigelt, Kadarka, Kékfrankos, Pinot Noir.

full-bodied red wines are characteristic accompaniments to beef and game dishes. They go very well with roast lamb, beef steaks, sirloin, tenderloin, beef stew, game stew, all kinds of game dishes, possibly spicy, pruned duck or goose legs, richly marinated, strongly seasoned Hungarian grilled red meats, hard blue cheeses, camambert, parmesan. Full-bodied red wines are good to drink almost at room temperature, 17-19 degrees Cabernet Franc, Cabernet Sauvignon, Merlot are full-bodied varieties that can be aged for a long time.

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