Hot dish and cold wine or the other way around? The answer is this

Hot dish and cold wine or the other way around?  The answer is this

Pairing the right wine with the right dish isn’t difficult but serving it at the wrong temperature is a disaster. Let’s learn how

Pairing the right wine with the right dish is important. Match the wine to the right temperature it is the boundary between everything and nothing. Yet in haste, because we trust advice or because in good faith we think we are right, we risk making a disaster.

wine temperature

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If we serve a wine at a lower temperature or higher than the right one, we will never taste it at its best and the pairing will not work. You don’t need to be a skilled sommelier to understand which wine goes well with that dish. But a minimum of preparation is needed to bring it to the table at the right alcohol content. And there are some rules that everyone can know and follow so as not to make mistakes.

Let’s start with red wines which are basically the most common on our tables. All we have to observe is their vintage of production and bottling. The younger ones have to be served at a temperature between 14 ° and 16 ° while we must go up from 16 ° to 18 ° for medium-structured red wines with aging up to 4 years. Finally between 18 ° and 20 ° the important red wines, with long aging.

The wine at the right temperature, there is the table

On the other hand, the serving temperature is lower White wines. The young and fresh ones can also be served below 10 °. White wines with a longer refinement, on the other hand, need a serving temperature between 10 ° and 12 °.
Instead, we must go up between 12 ° and 14 ° the rosé wines which are to be considered a middle ground between white and red wines to better appreciate their floral and fruity aromas. And then there are sparkling wines and champagnes, to be served at a temperature of 6 °, maximum 8 °.

White wines

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Finally i dessert and liqueur wines. Between 10 ° and 14 ° is a temperature that will make everyone appreciate them. If we serve them between 14 ° and 18 ° instead their sweet and fruity side will emerge more.
In summary, here is a table that is always useful

dry sparkling wines 4 ° -6 °
sweet sparkling wines and semi-sparkling wines 6 ° -8 °
young dry white wines 8-10 °
aromatic dry white wines and rosé wines 10-12 °
mature white wines 12-14 °
fruity red wines 14-16 °
medium-structured red wines 16-18 °
dessert wines and liqueur wines 10-18 °

Category: Kitchen Tricks
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