Wine and food go together and even though there are no fixed rules to determine which combination of food and wine is the most appropriate, in today’s blog, we will offer some tips to help you make the best choice for your meal or special event. We are going to talk about white wines, an essential complement to a wonderful meal!
The serving of appetisers is the most social time of an event and the beginning of what’s to come. Appetisers stimulate the appetite and we consider light, low alcohol content white wines without complex elaboration (lees or wood), to be the best option for this stage of the celebration.
Dry white wine is ideal to drink cold, but also sparkling wines or different varieties of sherries can be selected, such as fino or manzanilla. Sparkling white wines, now becoming increasingly popular to accompany sweet flavoured appetisers, are also ideal to drink with fish or seafood dishes.
Generally, the acidity of still or sparkling white wines, corrects the possible excess of salt or sugar in the food, thereby providing a balanced flavour. The different varieties of sherries, for example, fino or manzanilla and other Andalusian white wines, combine perfectly with dried fruit and nuts, Iberian ham and other cold cuts with a high fat content.
White wine with fish is a classic combination. However, one must differentiate between fish prepared simply, for example grilled or baked, or prepared using dressings or sauces which affect the natural flavour of the product.
To accompany oily fish or fish with more consistency, we generally recommend a white wine with plenty of character, aged in its lees or barrel.
For stewed or stuffed meat, a white wine with plenty of body and moderate acidity is a good choice. For highly seasoned dishes, a strong and acidic white wine is recommended.
White wines fermented in wooden barrels, with an ample palate and elegant and toasted aromas, go well with washed-rind and slightly saline cheeses, or those sharply acidic, slightly spicy or somewhat aggressive cheeses such as the vintage, well-cured Mahon cheese or the San Simon Galician cheese, the French Comte, or Dutch Gouda, which are aged but not vintage.
Neither sweet nor astringent, medium-bodied white wines with good acidity, can be served cold with the French Tête de Moine and Reblochón cheeses, the Catalonian Garrotxa cheeses, non-smoked, Idiazabal sheep’s cheese, Tortas del Casar or La Serena cheeses, the Tou deis Tillersde cow’s cheese or the Nevat goat’s cheese.
Fruitier, dry or very dry, sparkling wines with good acidity go well with cured Manchego, Roncal and aged Zamorano cheeses, the French Camembert and Pont l’eveque cheeses and the Italian Gorgonzola or Rubbiola cheeses.
We always offer the best wines in our company, which adapt to the tastes and preferences of our clients. We have a very large selection for you to choose from and enjoy.