When you are at the restaurant, it is easy to ask the sommelier for advice, for the choice of wine according to your dish, but when you are at home there is no one to help you. Result if you want to have a good romantic dinner or if you have guests planned, you must not be mistaken.
The choice of wine is not to be neglected for a successful meal, here are some basic rules:
For fish
Whether white or pink, salty or light, fish will always be more likely to go well with white wine, preferably dry. With a slightly fruity color but still less heavy with a red wine, we turn to a Chablis or a Meursault.
For white meat
Yes, we do not drink the same wine according to white or red meat. Here, it is easier to associate a grenadin of veal and chicken breasts with white wine, which is always dry, than with a heavier red wine.
For red meat
Ah, what better to accompany a rib of beef, rib steak or flank steak with shallots than a good glass of red wine. Bordeaux or Burgundy, the choice is yours according to your palate. We tend to say that female palates have a preference for Burgundy wines that are lighter on the palate. That said, for red meat we always recommend a more tannic wine.
For salad
With the arrival of sunny days and heat (yes, if it will happen), we favor a fresher and lighter diet. So to accompany a salad full of flavors, choose a dry or fruity white wine or a very light red wine, to avoid masking the taste of the food.
