{"id":3234,"date":"2017-04-04T10:46:19","date_gmt":"2017-04-04T10:46:19","guid":{"rendered":"http:\/\/sviluppo.vardigital.it\/domini-castellare\/?page_id=3234\/"},"modified":"2017-04-26T16:58:52","modified_gmt":"2017-04-26T16:58:52","slug":"wine-and-food-pairing","status":"publish","type":"page","link":"https:\/\/www.castellare.it\/en\/wine-and-food\/wine-and-food-pairing\/","title":{"rendered":"Wine and food pairing"},"content":{"rendered":"<div class=\"uk-grid\">\r\n\t<div class=\"uk-width-medium-1-1\">\r\n        <p>When wine  and food flavours are correctly paired they enhance each other, harmonising  their organoleptic characteristics and providing for a memorable tasting  experience. Luigi Veronelli, the most renowned wine writer and philosopher  referred to them as love marriages<br>\r\n          <br>\r\nConversely, a mispairing can trivialise, if not ruin a wonderful culinary  creation or a great wine. To delve deeper into the topic with precision and  clarity it is worth noting that a perfect pairing is not always possible: very  spicy dishes, dishes heavily flavoured with vinegar or lemon, raw artichokes,  ice gelato and sorbets can be very difficult to pair with wine.<\/p>\r\n        <p>There are  two generally proposed criteria for deciding which wine to pair with a certain  food: <\/p>\r\n      <ul type=\"disc\">\r\n          <li>Opposition criteria<\/li>\r\n          <li>Correlation criteria<\/li>\r\n        <\/ul>\r\n        <p>Opposition  pairing is based on the concept of using wine to &ldquo;smooth out&rdquo; the asperity of a  dish, looking to achieve a balance in terms of intensity and persistence of the  aromas and structure.<br>\r\n          <br>\r\n          Correlation pairing, on the other hand, is based on the idea of further  emphasising specific characteristics of a food with a wine that has the same  characteristics.<br>\r\n  <br>\r\n          In order to determine a correct pairing with wine, aside from the visual and  olfactory evaluation of a dish, what matters most are its taste-olfactory  characteristics: <\/p>\r\n\t<\/div>\r\n<\/div>\r\n<div class=\"uk-grid\">\r\n\t<div class=\"uk-width-medium-2-3\">\r\n\t\t<ul>\r\n\t      <li>Fattiness: due to the presence       of solid fats and therefore typical of butter, lardo and cured meats, and       also present in chocolate (which contains at least 30% cocoa butter). It       is perceived as a doughy note on the tongue. An opposition pairing       approach is typically used, searching for a rich flavour and freshness of       taste offered by the acidity of a wine or the effervescence of a sparkling       wine.<\/li>\r\n           <li>Oiliness: while fat is       something solid, an oily note is something liquid and is therefore       attributable to vegetable oils or liquefied fats. An opposition pairing       approach is typically used, searching for a good tannic note in the case       of a red wine or an adequate degree of alcohol in the case of a white       wine.<\/li>\r\n\t\t<\/ul>\r\n\t<\/div>\r\n\t<div class=\"uk-width-medium-1-3\">\r\n\t\t<figure class=\"uk-overlay uk-overlay-hover\">\r\n\t\t\t<img decoding=\"async\" src=\"https:\/\/www.castellare.it\/wp-content\/uploads\/2017\/04\/salumi.jpg\">\r\n\t\t<\/figure>\r\n\t<\/div>\r\n<\/div>\r\n<div class=\"uk-grid\">\r\n\t<div class=\"uk-width-medium-2-3\">\r\n\t\t<ul>\r\n\t      <li>Sweet tendency: due to starch       naturally present in a food, such as bread, shellfish or pumpkin. An       opposition pairing approach is typically used, with the idea that a wine       with good acidity provides the most refined way to enhance the sweetness of       the dish.<\/li>\r\n           <li>Sweetness: much more pronounced       than a sweet tendency, it is due to sugars added during the preparation of       the dish, typically desserts. In this case a correlation pairing approach       is used, choosing a wine with a more or less marked degree of residual       sugar.<\/li>\r\n\t\t<\/ul>\r\n\t<\/div>\r\n\t<div class=\"uk-width-medium-1-3\">\r\n\t\t<figure class=\"uk-overlay uk-overlay-hover\">\r\n\t\t\t<img decoding=\"async\" src=\"https:\/\/www.castellare.it\/wp-content\/uploads\/2017\/04\/aragosta.jpg\">\r\n\t\t<\/figure>\r\n\t<\/div>\r\n<\/div>\r\n<div class=\"uk-grid\">\r\n\t<div class=\"uk-width-medium-2-3\">\r\n\t\t<ul>\r\n\t      <li>Succulence: due to the presence       of liquids in the mouth released by the food or added during the       preparation of the dish, for example a rare steak or tortelli in broth. An       opposition pairing approach is typically used, seeking a good tannic note       or an adequate degree of alcohol.<\/li>\r\n           <li>Saltiness \/ richness of       flavour: taste sensation given by salt. The pairing is based on an       opposition approach with the softness of the wine, primarily due to the       glycerine content.<\/li>\r\n\t\t<\/ul>\r\n\t<\/div>\r\n\t<div class=\"uk-width-medium-1-3\">\r\n\t\t<figure class=\"uk-overlay uk-overlay-hover\">\r\n\t\t\t<img decoding=\"async\" src=\"https:\/\/www.castellare.it\/wp-content\/uploads\/2017\/04\/carne.jpg\">\r\n\t\t<\/figure>\r\n\t<\/div>\r\n<\/div>\r\n<div class=\"uk-grid\">\r\n\t<div class=\"uk-width-medium-2-3\">\r\n\t\t<ul>\r\n\t      <li>Acidic tendency: prime examples       include tomato sauce, vinegar and lemon. In this case the pairing is       difficult. Typically, the opposition approach is used to try balance the       dish with a wine offering good softness characteristics.<\/li>\r\n           <li>Bitter tendency: occurs       naturally in certain foods like radicchio, chicory, liver and       characteristic of grilled dishes. The pairing is typically based on an       opposition approach.<\/li>\r\n\t\t<\/ul>\r\n\t<\/div>\r\n\t<div class=\"uk-width-medium-1-3\">\r\n\t\t<figure class=\"uk-overlay uk-overlay-hover\">\r\n\t\t\t<img decoding=\"async\" src=\"https:\/\/www.castellare.it\/wp-content\/uploads\/2017\/04\/dolce.jpg\">\r\n\t\t<\/figure>\r\n\t<\/div>\r\n<\/div>\r\n<div class=\"uk-grid\">\r\n\t<div class=\"uk-width-medium-2-3\">\r\n\t\t<ul>\r\n\t      <li>Spicy overtones: due to the       addition of spices or aromatic herbs, it is typical of cured meats such as       finocchiona toscana and cheeses like pecorino with black pepper. In this       case a correlation pairing approach is used, choosing a wine with a long       aromatic finish.<\/li>\r\n           <li>Aromaticity: refers to the       natural aroma of certain foods such as game, mushrooms or cheese. In this       case a correlation pairing approach is again used, choosing a wine with a       long aromatic finish.<\/li>\r\n\t\t<\/ul>\r\n\t<\/div>\r\n\t<div class=\"uk-width-medium-1-3\">\r\n\t\t<figure class=\"uk-overlay uk-overlay-hover\">\r\n\t\t\t<img decoding=\"async\" src=\"https:\/\/www.castellare.it\/wp-content\/uploads\/2017\/04\/cheese.jpg\">\r\n\t\t<\/figure>\r\n\t<\/div>\r\n<\/div>\r\n<div class=\"uk-grid\">\r\n\t<div class=\"uk-width-medium-1-1\">\r\n\t\t<p>When  it comes to food-wine pairing, to help you make the transition from theory to  practice, we encourage you to take the time to read the culinary creations of a  few great chefs who have created a number of special recipes for our companies  and who offer in their restaurants the DCC wines listed on our website.<\/p>\r\n<p><a href=\"https:\/\/www.castellare.it\/it\/vino-e-cibo\/ricette-e-abbinamenti-con-il-vino\" class=\"readmore-plus\">Ricette e Abbinamenti con i Vini DCC<\/a><\/p>\r\n  <\/div>\r\n<\/div>","protected":false},"excerpt":{"rendered":"<p>When wine and food flavours are correctly paired they enhance each other, harmonising their organoleptic characteristics and providing for a memorable tasting experience. Luigi Veronelli, the most renowned wine writer and philosopher referred to them as love marriages Conversely, a mispairing can trivialise, if not ruin a wonderful culinary creation or a great wine. To [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3232,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3234","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages\/3234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/comments?post=3234"}],"version-history":[{"count":5,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages\/3234\/revisions"}],"predecessor-version":[{"id":4188,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages\/3234\/revisions\/4188"}],"up":[{"embeddable":true,"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/pages\/3232"}],"wp:attachment":[{"href":"https:\/\/www.castellare.it\/en\/wp-json\/wp\/v2\/media?parent=3234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}