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Enogastronomia: a relação entre vinho e comida
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Enogastronomia: a relação entre vinho e comida Not only is wine made from the world of oenophiles. A good label calls for a good occasion, good company, good music and, of course, good cuisine. All these elements make up the harmonization that makes each open bottle even more special. Enogastronomy deals with the harmonization of wine and the dish in the same meal, in order to add new learnings in this harmonization, improving the gastronomic experience. The characteristics of the wine change according to the peculiarities of each production, considering from the cultivation to the way of preserving the drink. Enogastronomy is an art: harmonizing the specific characteristics of each wine with the dish served. The physical-chemical issues surrounding the flavors are of the utmost importance. However, it is necessary to take into account human perception and subjectivity. When we think about harmonizing dishes and drinks, we have some important elements to consider: the components, the aromas, the textures and the weight. Components This concept concerns the primary taste sensations of wine and food, components that prevail over aromas and textures, namely, acidity, bitterness, sweetness, salty, tannins, alcohol and umami. Acidity This is a highly valued attribute in wines and can be natural or added to food. Generally, the acidity between wine and food must be balanced with sweet and greasy flavors. Bitterness Bitterness, in turn, is rarely appreciated in food; in wines, he points out the amount of tannins present. Bitter recipes and labels are unlikely to yield good harmonization. Sweetness Food should never be sweeter than wine. Always remember that too sweet combinations become nauseating and the ideal is to always seek balance. The acidity and savory flavors are elements that can establish an interesting contrast in this case. salty A rare aspect in wines, the savory flavors are contrasted with sweetness and acidity. However, be aware of excessively tannic and more alcoholic wines, as they may present problems with harmonization with savory dishes. Tannins Tannins are responsible for the bitterness and astringency of wines. These substances are present in the grape skins and are found in young red labels and in some white wines matured in oak. Fatty and juicy foods provide the perfect contrast to this attribute and, as we said earlier, savory dishes can destroy the taste of wine and food. Alcohol The alcoholic flavors work in harmony with the sweetness of the wines. In addition, alcohol acts as an important factor in addition to the components, being decisive in weight and body. It causes burning and heat sensations in the mucous membranes, so spicy dishes alongside excessively alcoholic wines will certainly be a bad idea. Be aware. Flavors The aroma is recognized by the initial smell, that is, the moment you put your nose in the cup to smell the drink. However, the wine reserves surprises for after the first sip. When you breathe after drinking, the wine reveals the aromas hidden in its composition. It is important to pay attention to the notes of the wines to harmonize from the similarity with the food. Texture Tactile sensations and temperature establish this complex attribute. In this case, you can risk a matching by contrast. Be aware of the softness and roughness of the elements to be harmonized to define similarity or counterpoint. If the issue is focused on temperature, avoid excessive contrasts. Weight Light foods should be paired with softer wines so that one does not overlap the other. In the case of full-bodied labels accompanied by heavy dishes, be careful not to serve excessively indigestible dinners.  |
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