Wine has played an important role in French gastronomy for several centuries. We generally consume it every day: as an aperitif, as an accompaniment to dishes, and also as a digestive. France is the second
Wine has played an important role in French gastronomy for several centuries. We generally consume it every day: as an aperitif, as an accompaniment to dishes, and also as a digestive. France is the second largest producer of wine after Italy. In terms of consumption, it holds the same rank as the United States. Matching food with wine is a real art, one of the reasons why French gastronomy is part of the Unesco heritage!
In restaurants or during big events (weddings, large receptions…), we trust the caterers who know very well how to choose the right bottle. But when we invite friends or colleagues to our home, we have to make the choice ourselves. Traditionally, we know which wine will go with which dish. So, without further ado, let’s dive into this blog and learn some of the things everyone need to know about the perfect wine accompaniment for your dishes.
How much wine to serve?
It all depends on the organization. If you are organizing a big event, the best thing to do would be to hire reception organizers who will take care of everything for you. You will have all your time to devote to your guests. But for more intimate events, you will have to make the choice yourself.
Generally, one guest consumes an average of three drinks. Therefore, you should plan for at least three bottles for six guests. You can serve several wines over the course of the meal, but be aware of the principles of serving. Tell me what you eat, and I’ll tell you what wine you drink…
A word of advice: if you don’t know your guests’ tastes, don’t venture to choose raw dishes, games, or offal on the menu, but opt for the classic dishes instead.
As an aperitif, serve white or rosé wine, preferably sweet and fruity. Both white and rosé wines can be served with any small dish as an aperitif. You just have to make the right choice. Now is the time to impress your guests with something new. Don’t panic if you want to learn more about this subject! Get help from the wine shop, the salesperson, or simply by reading the label.
Choose the wine according to your dish. Be aware that it is not forbidden to switch from one color to another.
Guide to choosing the right caviar.
For fatty dishes, serve a strong wine that will mask this impression of fat, preferably with more acidity, and never sweet. For spicy dishes, serve a lighter red or rosé wine. When in doubt, I prefer white wine, a real all-rounder!
When choosing the wines to accompany your dishes, the basic rule is as follows:
- Intense red wine for red meat dishes
- White wine, rather full-bodied, for fish, especially as a starter
- Sparkling wine for seafood and shellfish
- Fatty white wine for all white meat in sauce;
- Sweet wine for sweet desserts.
Always serve the wine at the ideal temperature. For the aperitif, serve chilled, whether it is champagne or other wines, at a temperature of about 8°C. Don’t forget that it warms up quickly in a carafe and contact with the glass.
Where to buy good wine?
Ideally, you should buy it directly from the estate, which is not always possible for everyone. You will have a wide choice in supermarkets, but no one will help you choose. So go to a wine shop, especially for those who are in urban areas. They will give you the advice you need on which wine to serve. To your health, but drink in moderation!
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