Summary

Introduction

Maridaje basic Rules to drink wines with meals

Maridaje in the colonial kitchen

The wine in the Maridajes kitchen with you graze

Table of maridajes

Maridar with foi gras

Maridajes cheeses with wines

Maridajes of pure, meals and wines

Maridajes of the beer

Maridaje coffee

Maridajes with the rice

Maridajes seafood and wines

Sauces with wines

Maridajes last-wines

Maridaje wines with pasties

Ice creams made with wines

Wine and chocolate

Smooth wines for salty plates

Symbols of maridajes

Vocabulary


SUMMARY
A documentary compilation was realised to enter us in the world of the maridaje and its new tendencies within the restoration, being this subject little known and much interest.

Our motivation and main target have been to contribute to all those people catched by the rich world of the wine and the kitchen, a Dossier that collects all the necessary for the correct formation of Sommelier, employees, Maitres, Cheff of kitchen or any other personnel in charge of the service of meals and drinks in a restaurant.

In this work not only they appear referring elements to the maridaje of meals and wines but also to other types of maridajes, in addition it is penetrated in the culture would feed on some nations and they occur to know, cooking terms within the regional kitchen, viniculture, the tobacco and the correct form to drink and to eat; enriching the vocabulary in terms of the specialty, very novel and necessary mainly for which they toil in institutions dedicated to the international tourism.

This material has become a tool of consultation forced for all the students of the subject in our installation, not only by the little thing of the bibliographical references for these terms but also to constitute an updated, novel and pleasant document; that the cultural heap of all the interested will be able to be generalized to other centers and to be enriched.

INTRODUCTION
This work persecutes as purpose fundamental to instruct to those people catched by that so rich world of the wine and the kitchen. In the same are collections all the information necessary to complete the preparation of any Sommelier, employee, Maitre, Cheff of kitchen or any other personnel in charge of the service of meals and drinks in a restaurant.

Also in this work one takes shelter not only referring to the maridaje of meals and wines but also to other types of maridajes, in addition it is penetrated in the culture would feed on some nations and they occur to know, cooking terms within the regional kitchen, of viniculture, tobacco and the correct form to drink and to eat.



MARIDAJE



The maridaje consists of suitably complementing the wine and the food. This integration is due to also look for through the flavors and by means of the textures.

Maridaje comes from the word “to maridar” that it means “to be united” or “to marry”. In gastronomical matter, we could say that it is the term coined of a time to this part to define the election of the wine more adapted to harmonize or “to marry” with a subject of gossip or food.

We can make the analogy with a pair that so that their relation is fruitful, it must have empathy between its mutual qualities, to be complement one of the other so that the characteristics of each are raised and on the contrary, are not lost, nevertheless, or is known that the “opposite poles are attracted” and is a rule also applicable to wines and plates, since is not question then, of pure affinities, but to find the one that by harmony or contrasts is outlined as the suitable formula the more to transmit the fullness of the wine in the gastronomical scope.

The world of the gastronomy locks up sinfín of shades, perceptions, aromas and pleasures. so many, that it is difficult to speak with exactitude of the maridaje, of the intimate and harmonic union between two elements. But beyond this encyclopedic definition, the true sense of the pleasure of the gastronomical tasting hides. The perfect combination that allows to as much savor and to enjoy the five senses the drink as the food.

White wines, accompany to white meats and white sauces, and red wines accompany red meats and red sauces: norm took root in imaginary group of good ways, where it was born and when, not knows with exactitude, but all it does to think that century was by the end of XIX or principles of century XX, when the French kitchen reigned in the world and began to be born that strange combination from diverse kitchens of Europe with French predominance that it gave in being called, “cooks international”, that was only a joker for the great hotels which they received passengers of diverse latitudes and they prepared confused menus, sumptuous and expensive. Badly it could be spoken of an international kitchen when national but only regional kitchens do not exist, since those of each country they are not more than sumatoria of the kitchens of his different regions, although some plates become general in all the territory, and even in the world like the pizza.

The case is evident in all the countries of the world. For example:

With each one of the regional kitchens, the kitchens of terruño, usually take local wines. Shortage is had that the Valencians privilege the red ones with the paella, the red marselleses light and the pink ones of Tavel with the Boullabaisse (a fish soup), the French accompany the Roquefort with sweet a white wine, the Sauternes; the Salteños with torrontés, and so on. That is that, if we want to have a guide, first would be to accompany the kitchen by the Earth with the Earth wine. So the Tequila, for example or white, rested or we will accompany aged it with a good Mexican buffet and to make digestion with the good liquor of tequila or coffee.

Raymond Dumay, a French expert who loved the good table and the good wine, wrote many years ago.

“The agreement between wines and plates abre the door to the risk, to the adventure. Everything can be done and nevertheless any thing cannot be done. We are in tenebrous dominion of the love and is necessary to know until how far we can arrive”.

Also a famous Italian enólogo, Luigi Veronelli, have dedicated part of its life to define what came is due to choose for each subject of gossip. This task has been mammoth and complex, since the number of subjects of gossip and wines is numerous and mainly diverse, apart from which the year in the case will even depend on wines and the season in the subjects of gossip. Several tables like the one of Veronelli exist that summarize the experience of several people, nevertheless this subject of the maridaje cannot be considered like an exact science, the suggestions serve to enrich our gastronomical knowledge. But the challenge is to form an own criterion, an inherent taste to the personality, being based on these experiences, but entering an exploration of the best flavors, scents and colors that obtain the balance of sensations between food and came.

One of the best ways to accompany rich native plates by a same country or region is to take the wine from identical origin, we could even affirm that the regional kitchen and the wine, evolve unquestionably towards their own mutual understanding.

Other basic rules, natural logics exist and, that many we know. For example, to take red meat with red and white wine with fish. This idea is applicable nowadays, although we must accept that also the wine styles have changed and evolved lately, and that at present allows to majors concessions and there is a greater opening than it allows to incline to discover new sensations to us and to risk to us with certain combinations.

Generally, the meals and the wines have complementary characteristics, for example, smooth wines for light meals, and sweet wines with more body for abundant plates, and wines for desserts are due to choose. Sometimes the resistance also works, like a Sauternes candy to accompany the Roquefort cheese. In the last years, one has left to the red wine cliche for the meat and targets for the fish separate; it is not a problem of color but of weight.


BASIC RULES TO DRINK WINES WITH MEALS:
1. - White wines with fish.

2. - Red wines with red meats.

ANOTHER RULE SETTLES DOWN:

1. - To drink white wines before the red ones.

2. - To drink dry wine before the candy.

3. - To drink young wine before the old women.

PRESENT RULES THAT ARE ADDED TO THE BASIC ONES:

1. - Maridar the body and the characteristics of the wine with the food.

2. - The wealth and intensity of the wine with the wealth and intensity of the food.

3. - Maridar the acidity of the food with the acidity of the wine.

4. - Maridar the sweet flavor of wines with the sweet flavor of the meals. (fruits, honey, almonds, meals with pepper).

5. - Maridar the cold meals with light wines.

6. - Maridar the especiadas meals that call to the coolness of the food with cold meats and fresh drinks if there is sweetness far better.

7. - The salty meals that are maridan with high alcohol wines and which they tend to be dulzones will give like bitter certain result.

On the other hand a balance between the letter must exist menu and the one of wines. The great companies of the world in charge to categorise a hotel installation consider:

1. - Atmosphere

2. - Service.

3. - Letter of food.

3. - Wine Letter.

OTHER RULES OF MARIDAJES


To unite not only the flavor of the food with the one of the wine, but also with the intensity of flavor and the weight or body of the wine. This formula is key, is even more important that the referring one to the connection between colors aimed: red meats with red and targets with fish.

To consider the texture of foods: some entumecen the mouth and make difficult the perception of the wine.

The wealth of flavor of a plate can be diminished through an acid or accompanied wine with a consistent and also oily wine.

To complement the acidity of a plate with the one of a wine. The lemon, for example, also requires acid wines.

The salty plates can be accompanied very well with wines with certain sweetness, that we can find so much in some red ones as in targets. Also they combine well with the acidity, granted also by certain red and white. The sweet plates are accompanied rather well by also sweet wines.

If a plate has sauce, the flavors of the same are had to consider in the election of the wine.

The cheese is taken traditionally with red wine but the target is generally better. Within the targets the candies have more affinities with the cheese. For the red ones he is better to choose a smooth cheese.

To consider that certain foods go better with concrete types of grape. For example, the Cabernet Sauvignon marries very well with the lamb. Also a red grape like the Pinot Noir marries better than the white for fish like the salmon.

The young wines will be taken before oldest, the light ones before the forts, or the targets before the red ones.
Although these rules are valid do not constitute more than a mere direction, since nothing is necessary to make against the decision of the individual or to the existing harmony between a wine and a plate that can not satisfy such requirements absolutely.


MARIDAJE IN THE CUBAN COLONIAL KITCHEN:
The maridaje with the colonial kitchen begins with the colonization that was influenced by different cultures. Our Creole food is clear like diverse, ecological, of synthesis of native and the mestizo. It is a mixture of different cultures.

1. - Native Culture.

2. - Spanish Culture.

3. - African Culture.

4. - Culture Chinese-Haitian.

5. - European Elements.

With the native culture and the Spanish the colonial kitchen begins and appear: Pineapple, mamey, soursop, guava, caimito, papaya, maize, peanut, sweet potato, banana, yam, animal foods of sea and river and many more. Later European elements are gotten up that enrich with new forms of baking and plate introduction.

The Creole food is identified by:


The estofados stews and.

The roasts in prong.

The broths and soups (ex ajiaco).

The fried foods.

The combined rice.

The candies of domestic confectioner's.

Meals with meats of hunting, young and products of the sea.
This kitchen undergoes a criollización process that is the transculturación of the kitchen to the present time and appear new elements in the kitchen like.


The kidney beans.

New vegetables and fruits.

The wine (it comes from Europe).

Oil.

Flour of wheat.

Introduction by Spain of the cattle, pig, ewes and appear hens, doves, jerked and lacón.

The sweet chaptalisations and the pastry shop arise.

They appear the bred cheeses.


EXAMPLE OF MARIDAJES WITH WINES IN THE COLONIAL KITCHEN.
1. - Fished with combinations of fruits:


Young white wines of Chilean Chardonnay.

Wines afrutado of the south of France.

Wines of the Pinot Grigio and the Savignon Blanc of the region of friuli Italy.

Spanish wines of the Penedés.
2. - Green, ajiacos Soups, bananas:


Pink of Navarre.

Cabernet Sauvignon.

Red of average body and delicate.
4. - Meats stews and roasts in prong:


I dye of average body of La Rioja (Marquess of Cáceres).

Wines of raisings of the Penedes (Renee Barbier).

Young wines of the Burgundy (Borgougne white).

Italian Sangiovesses in its smooth style but.

Merlot of the new world (Argentina, Chile).
5. - Molluscs:


They can go with frothy (Spanish digs).

They can go with frizantes of Italy.
IT COOKS REGIONAL.

In order to know a little about maridajes outside our borders we will make a brief route by different continents.

Eastern kitchen.




The Eastern kitchens (Chinese, Vietnamese, Japanese, Thailander) demand the wine support that responds very special to an aromatic range. Many of the traditional alliances can be applied to these plates; but, generally, it agrees to choose special wines that offer the precise counterpoint to the bittersweet flavors, the surprising resistances salty chaptalisations/, and to the aromas of exotic fruits.

In order to accompany the pig with sweet sauce it can be the alasaciano Gewúrztraminer, “vendages tardives” or “selection of grains noble”. Both specialties are elaborated with grapes pacificadas by the action of the noble rottenness; but in the “delayed grape harvest” some clusters that do not have attacked by the fungus are also included, simply matured to the sun. Anyone of them exhibits a fruit acidity more elegant than the one of other sweet targets and in addition, offers delicious floral aromas (pink, jasmin, honey of orange blossom), exotic fruit bottoms (lychees) and especiados shades (it hemstitches), that are integrated wonderfully in the voluptuous chords of the caramelizada sauce.

The traditional Sauternes, mainly when he is young, also presents/displays a good oily texture and the fruit aromas of grapefruit and pineapples, that are united subtly to the chicken with mushrooms, the pig corners, or the fried lightly fish.

The amontillado one of Sherry offers an elegant counterpoint to many Eastern plates (rolls spring, chicken with almonds or buds of soybean), but, when generous and licorosos wines of the food are chosen in the beginning, always exists the problem to adapt the palate to continue with wines of less graduation, in that case, the best thing is to do “entreacto” with a good broth of chicken or vegetables, that also are worthy specialties of the kitchen of East.

With the clean and quick palate, we can try other unexpected alliances of white wines and Asian plates. It is the moment for proving the rice with mushrooms, accompanied by Chardonnay of raising; or you graze with white wines droughts that offer a good fruit acidity; or the shrimps to curry with a Fransola aged in fine wood. It is not necessary to forget that good pink the Grenache, so traditional in Spain, seems created to offer the ideal counterpoint to the kitchen of East, but, considering that the green pepper and red form leaves substantial from many Eastern plates, there is pink alliance original and no more suggestive than the one of the Cabernet Sauvignon and Cabernet Franc with the bittersweet fish, with fillets of sole accompanied by mushrooms and green peppers. The pink Cabernet d´Anjou can be, sometimes, too sweet. But Santa Digna Chilean Rosé never will defraud which they look for unforgettable experiences. The aromas of green pepper of the Cabernet variety, surrounded in fruit perfumes of raspberry and violet, raised by the voluptuous bottom of the jam of you dwell, they are united fabulously to these bittersweet sauces they surround and them in its weave of soothes.

THE COMPLEXITY OF THE INDIA FOOD:

Due to the many faces that this kitchen has, it is very difficult to match it; the best thing is to suggest wines with little alcoholic graduation, acid and fruit, as they can be Rieslings, Gewürtztraminners, and Chenin Blancs. In red, the best ones are the Pinot Noir and the Beaujolais.

CHINA, AND JAPANESE COOKS REGIONAL CHARACTERISTICS:

A key to guess right with the wine we matched when it with Asian plates is that as the sharp one raises, the alcohol level must lower. There are many elements that to consider in the Chinese kitchen, coverall for being a very regional kitchen. The cantonesa kitchen as soon as it uses spices, and therefore a wine of high alcoholic graduation can be optimal: a Shiraz of Australia, or a Zinfandel or Merlot of California. The Pinot Noir is perfect for the duck., nevertheless the specialties of Szechuan, very especiadas and sharp, afrutados red droughts and with few tannins go better with targets.

Japanese food.

As far as the Japanese food, that perhaps constitutes next to China one of the known exotic kitchens more, it is possible to affirm that the wine, generally, does not combine too much with this one well. In any case, if the companion at table does not want to limit itself the Sake solely, a afrutado young white wine, a very suggestive Gewürztraminer with little aggressive flavors is adapted and aromas. Also a good digging or a Blanc de Blancs is another wonderful option. The China food, more dulzona than the previous one, usually is combined perfectly with a white wine of sweetness average, like the good Riesling, although often complicated to obtain in a Chinese restaurant. Also a wine not too dry nor sweet generally is adapted. Finally, the especiados flavors of ginger and of this type of food are accompanied well with aromatic white wines, especiados and droughts, like which it offers a Gewürztraminer again.

FOOD THAILANDESA:

Much people think that the Thailander food is sharp. In fact it is a salty, sweet and bitter interaction of simultaneously in a same plate. For that reason a Riesling or a Sauvignon Blanc is advisable.

MEXICAN FOOD:

As far as the Mexican food, the norms are the same that any other stops. It is not necessary to forget that what is due to combine with the wine is not the basic ingredient of the subject of gossip but its sauce, its mass or its dressing. Excluding the very sharp condiments, the wines combine perfectly with Mexican foods although for sharp to the Mexican taste the beer he is ideal.

OTHER MARIDAJES

The exotic food habitually is tasted outside its country of origin and its surroundings, that is to say, in the restaurants of many cities that proliferate successfully more and more.

Desire to combine it next to an suitable wine, desire that can be seen frustrated by an ignorance of the nature of this type of food and its main ingredients, products and spices is logical on the other hand that do not comprise of our traditional diet. Therefore it is important to present you rule basic that can serve as direction to guess right with the type of wine to drink to accompany the type by food that is going away to enjoy.

Some classic and contemporary harmonies between wines and subjects of gossip, the classic ones are those that have come handling decades back and the contemporaries are recent discoveries and creations to innovate, is clear that the classic ones follow a little the formula “white wines with white meats and red or red wines with red meats”, nevertheless this one is not as simplistic as it seems.

Next, examples of these combinations:


In the case of the cold entrances and salads, a classic harmony droughts are the white wines and pink droughts and a contemporary is to fit this pink entrance with a semi-dry one. For hot entrances, pizzas, quiches, the classic harmonies are the targets droughts, pink light red droughts and. With seafood and fish to the grill the targets are the classic harmonies droughts and pink droughts and a contemporary harmony could be to combine them with a honey-coloured target, frothy of denomination and champagne.

The red to the grill and prepared meats in sauce go well with red light and red with body, a contemporary combination: to combine them with frothy of denomination.

In the case of the hunting meats it is important to select a red wine with body and also a very present mixture is to eat them with funny frothy wines.

The cheeses and the wines are combined very or but it is necessary to put attention in if they are smooth or strong, in the case of the smooth ones, classically fit with targets droughts and red light although recently it has been suggested to take pink droughts, pink semi-dry, frothy of denomination and champagne.

The strong cheeses are usually combined with red with body and is chefs that says that if denomination targets of and natural sweet wine also try on with honey-coloured, frothy, they are delicious!

It is possible to mention that there are fans of the cheese who say that the cheese is necessary to only eat it, without wine nor bread, exists the possibility of combining it with a little “insipid” bread so that he does not interfere with the flavor of the cheese and mainly that there is to drink water and never came.

We do not forget the desserts that when they are made with fruits, creams or style “cakes”, they are excellently with pink semi-dry although also they are possible to be combined rather well with frothy and champagne. In the case of the typical pies and desserts with chocolate, the honey-coloured targets are also recommended but a contemporary combination turns out to eat them with natural sweet wines and wines of liquor.
The food can change not therefore the wine that already this in the bottle. The Sommelier must suggest as the food can eat according to the wine that is requested. An erroneous maridaje does not spoil the food but a wine in evil been destroys the food.

Although the combination came and eaten an art is everything, if certain recommendations are followed, is not difficult to find the wine adapted for a particular plate.

1. Harmony:

In the maridaje, one looks for that the flavors of the wine and the food harmonize to each other and they are possible to be felt and to be enjoyed so much the notes characteristic of the wine like the flavors of the plate. Neither it does not have to exceed the flavors of the other, must either leave a third disagreeable flavor.

2. Flavor and consistency:

A good combination must balance two elements: the predominant flavors and the consistency as much of the wine as of the food. Thus for example, a plate preparation with pepper could be served with a wine that has notes of this vegetable. On the other hand, the consistency of a plate must be offset with the one of the wine, for example, a fish with a light white sauce can be combined with the thickest body of a Chardonnay.

3. Resistance and similarity:

There are two forms to interlace a wine and a food: by the similarity of its flavors and also by its resistance. The similar flavors are harnessed and they are reinforced. However, when looking for opposite flavors each flavor plays its own roll creating new sensations in the palate.

4. They know the four flavors main:

It is important to know that the perception of the flavor is divided in four essential elements: acid, bitter, sweet and salty. The wine has these four elements, that affect their relation with the food and that when tasting a food also considers:

• The acidity: it is perceived in the flanks of the language and is very easy to identify. It is the element that gives the freshness sensation. If a wine presents/displays acid flavor, will harness that food taste like the tomato, the lemon and others. On the other hand, the oily sensation of preparations with cream or cheese falls. Generally a wine with good acidity emphasizes the flavors of the meals.

• Sweetness: The sweet flavor is first that is perceived and arrived direct at the end of the language. All the wines have some degree of sweetness, so that the sugar is a present element in the grape and wine production. While less sweetness has a wine is spoken of which he is drier. The wines that have more sweetness are the targets like Riesling and Gewürztraminer. These wines generally moderate meals with many spices. Also they complement bittersweet plates., in contrast, take well with salty ingredients.

• Salty: It is perceived in the central and average part of the language. He is present in the wine, but he is almost imperceptible. If it wants to lessen the sensation of salty, uses acid wines, they lessen because it. On the other hand, it considers that the salt accentuates the flavor of tannins and the alcohol.

•Bitter: One feels to the interior of language, almost in the end. The red wine, especially, presents/displays this basic characteristics by the tannins that it owns. These elements take or with the strong flavors of the roasted meat or the flavors smoky. Also naturally bitter ingredients like rúcula or spinach are complemented or with.

In certain traditional plates, of fort popular root, there are wines that are to them unquestionable. To mention typical examples, the fine Andalusian with the prawns, ham, fried and big holes of that one close earth; clarete La Riojan with the covers of the street Laurel of Logroño; the Ribeiro with the Galician pasties of Santiago; the great reserves with red meat and hunt; the pink targets and of chaste with the matchless paella; the Chacolí with the sardines of the Santurce; the Sauternes with the foie; it grazes Italian with the Chianti.

He is determining at the time of marrying wines and gastronomy the correct election of the maridaje. The wine always must predominate in aroma and flavor of mouth to the one of the ingredients of the plate that is tasted, but never must eclipse them nor annul them. To inverse the components of a plate they must annul the presence neither in nose nor in mouth of a wine, but they must have a permanence in the palate for the complete benefit of the same.

The gustatory intensity of the wine must go in relation to the gustatory intensity of the plate, so that no of them remains short and dominate the flavors of the other.

All wine can perfectly accompany the gastronomy as long as these premises are had in consideration. The norm that says targets for fish, red for generous meats and for desserts can be altered based on the degree of satisfaction of each individual obtains with one or the other wine.

THE WINE IN THE KITCHEN
The wine also can be used in ingredients in a great one I number of preparations but any wine cannot be used to cook, to choose the ideal combination is not easy. We indicated the ten basic points to you.





It is not necessary to squander great wines:
The subtlest characteristics of the wine are lost in the bakings. But not to squander great wines does not mean that it cooks with bad wines. It uses good wines in the kitchen, and accompanies its plates with another wine that is of the same family or who has a similar style.


In the kitchen, to use only good wines:
An evil came can spoil a prescription. The tomatos, for example, that have great acidity demand sweeter wines, thus compensated acid, having to add less sugar in the sauce.


To taste wines well, before adding them to the prescription.:
Its acidity, its body, its bitterness and its sugars, can be determining for the thickness of a sauce or for the balance of a plate, they are aromatic elements that perfume a plate and enrich a sauce.


To each sauce its wine:
The color is determining in the result of a sauce. Better it is to take advantage of the pigment red wines them dark sauces and to reserve the targets for clear sauces despite also influences the flavor here that is wanted gave to give to the sauce not being absolute this combination to him.


The wines prefer the slow bakings:
The fire is the enemy of the most delicate wines. It remembers that whenever is arrived at the fervor they destroy good part of his wines, by this it is that in the kitchen when elaborating a plate the wines must be used at the beginning to deglasar that is to reduce and to pick up flavors or in the end to perfume impregnating the aroma of the wine to the elaboration of the plate.


The vinegars and the wine do not take well.:
They are enemy natural, but, in some cases, they are used in the same prescription, as it happens in the marinated ones. In this case, he is always better to use a simple wine, but balanced well, and in this case in the kitchen marinades are used much and to macerate meats.


To use great wines to macerate:
Good moscatel or a frothy wine can be used to macerate wild fresitas. The wine can be, in addition, a defense for some people who suffer allergy to the strawberries.


White wines for the fish.:
We can allow us to decide on fruit wines, the fish of river will know to take to a Sauvignon Blanc, with lobster and stroke does not forget a Chardonnay raising. The meat fish sign that they contain fats as the quick shave, the tuna, or the codfish, accepts sauces with red wine.


The wine and the birds:
It does not choose old woman red wines too many nor tannic ones, since those sensations hard astringents and do not go to him or to the birds. It will not need wines either too many alcoholic ones.


Red wines and dark sauces:
The great plates of hunting usually are accompanied with sauces to the red wine. It is evident that civets (marinades) takes the palm. In those cases it chooses a good racial red wine, with good degree and much body, although soon it serves the plate with a more elegant wine.

The three uses more known the wine in the kitchen:


It is used to marinate the meats, because it serves to soften them and it gives a spectacular flavor him.

It is used to make a sauce, by means of the reduction.

In the case of fortified wines, like the Marsala, a prescription is used when finalizing to assure that its intensity not opaque the flavor the rest of the ingredients.
Some “Tips” to cook with wine:


When it is going to cook with wine, it chooses to do it with the same wine that later will serve in the table. Asegúrese of which their quality is sufficient like serving the rest in glasses.

If fish or chicken cooks, he is better to prepare a sauce of white wine, always are exceptions of course, like with the salmon, but it considers that in spite of which they say… Any fleshy and strong fish goes very well with sauce of red wine.

It remembers that the fish smooth, and tender, must prepare itself in sauce of white wine.

The red wines are based very well on sauces to serve with red meats.

MARIDAJES WITH YOU GRAZE



With sauce light (white sauce, would turn into charcoal.)

Targets with bodies and live acidity, light and fresh young people or with passage by barrel, pink.

You graze with sauces of meat or fillings of meat (bolo6nian, lasaña, canelones)

Red of body half young or average raising.

You graze with sauces of vegetables or vegetables. Pink with good acidity and certain body, red light and smooth

VEGETABLE SALADS WITH RED WINE:

The behavior of wines in the table, sometimes, is surprising, nevertheless, the seasoning must much say. To orchestrate a food with suitable wines can be, sometimes, as difficult as to direct a symphony. It is necessary to still try tenaciously so that all the instruments sound in their “precise tempo”, taking those precautions, always can happen the disaster; a desafina spice that, a drop of lemon that takes a moan to the tannins of a red wine, watercresses which they send a formic acid whiff on a Cabernet Sauvignon, a resistance of temperatures that collapse the delicate harmony of an agreed one.

It is known that the salads have difficult support but the Moscatel has, in addition, the advantage which it perfectly supports the company of herbaceous vegetables, although are as wild as the asparagus. And if one is a salad of seafood, agreed of the Vine the emerald it can be delicious. The salads also admit other more surprising alliances. You flavor if them with meat juice, can give entrance to a young Red of Grenache, of Tempranilla or Merlot, served to fresh temperature that I recommend to my friendly: the salad to the meat juice, with a Blood of Toro, Coronas, or an elegant Atrium.

The behavior of wines in the table can provide many surprises. One can hope that a sauce of almonds and peppers, accompanied by tuna or codfish, finds its complement perfect and a white wine; but when proving it with a red wine, it is possible that it changes of opinion.

The type of foods you are going whereupon it to combine is indispensable to have harmony between the flavors of the drink and those of the food. There are different ways to look for the union between the wine and the food, can be that you prefer the affinity or the resistance between the flavors.

Also the texture and the aroma of the subjects of gossip have to do with the decision of which wine it is going to accompany foods. For this it is required to have sufficient experience already.

RECOMMENDATIONS


The light targets are recommended with crustaceans, white fish little seasoned, foods with little amount of spices.

The targets with body combine perfectly with crustaceans to the grill, molluscs of shell (clams, ostiones) and fished of sharp flavor. The bred wood targets are delicious with fish and seafood very seasoned, birds or smoky or marinated calf to live coals, meats.

The red young people are sensational with the roasts of lamb, gelatinous meats like the pig hands or chamorros, estofados of meat, chicken roast, smooth or moderately strong roasts of calf and cheeses.

Red the mature ones are ideal for the roasted red meats of bovine to the grill, also for you cut of hunting like for example the deer or birds like the partridge.

The frothy ones are very good like appetizers combined with aperitives, fish and seafood generally; these wines are the Spanish calls Digging.

For example, if it is preparing a sauce that takes wine, uses to take with the food the same wine that used in the sauce that prepared. If it is preparing a salmon with a sauce of white wine, definitively it will have to accompany this plate with this type by wine.

The chicken is one more a more neutral meat, here the type will depend much on sauce accompanies that it and what it causes more to him at the moment.

When we spoke of Grazes, the sauce will be always the one that will mark the difference, if it is a red sauce can accompany it with an accidental red wine, those that is known like “friendlier” wines because they go type of food well yet. If this serving to a sauce with fish or seafood a dry white wine will be the perfect support.

As far as the fish, it does not have so that to assume that it must be a target. If the sauce that accompanies the fish is a red sauce a Pinot Noir it will accompany well this plate perfectly.

With the meat, it is where the old rule still seems to have all their effect. To the meat a white wine does not go to him well, but it will be able to choose between a great variety of red wines from light to heavier following the plate and of their pleasure.

Very popular the ethnic sharp food nowadays accompanies well with aromatic wines with a touch dulzón. The Rosés will go to him well just as wines of La Rioja, Spain. Nevertheless, which truly accompanies very well an sharp food is a frozen beer.

For desserts there is a great variety of sweet wines to enjoy, we have the Wines Sauternes de Bordeaux between most famous. These sweet wines go with desserts with fruits or nuts. The chocolate candies will go to him better with a good Oporto.
MARIDAJES TABLE

FOODS
WINES

Squid to the Olive grove.
Sherry, Sauvignon Blanc

It absorbs of Shrimps.
Pink Spanish or Chilean Chardonnay with wood.

Tiradito of fish with olive oil.
Sauvignon Chilean or Argentine Blanc, Albariño, a Target of Targets of tacama or Tabernero or, by all means, a frozen beer

Conchitas to the parmesana.
Chardonnay with raising in barrel.

Rice with seafood.
Pink Spanish.

Lasagna de Mariscos.
Chilean or Argentine Chardonnay, La Rioja fermented in barrel.

Swordfish to the grill.
Chilean Chardonnay, Chablis.


Chicharrón of calamary with sauce tártara.
Sauvignon Chilean Blanc.

Corvina/Sole to the male.
. Young Chardonnay of Chile or Argentina.

Bittersweet sauce Chita.
Pink Spanish, Gewürztraminer, Torrontés.

Cause of crab.
Pink Spanish, Gewürztraminer, Torrontés.

Cocktail of shrimps.
Chardonnay reserves Chilean, American Chardonnay.

Sauce tuna of red wine.
Beaujolais, Côtes du Rhône, pink Spanish.

Pizza with anchovies.
Verdicchio, Trebbiano, Sherry or any Sauvignon Blanc.

Codfish to the Vizcaya one.
Sauvignon Blanc, Verdicchio.

Paella to the Valencian.
Pink Spanish.

Terrine de Salmón.
Pouilly Fumé or Sancerre.

Carpaccio of salmon.
Chablis, Argentine or Chilean Chardonnay.

Salad of seafood.
Sauvignon Blanc, Verdejo Wheel.

Lobster to the grill.
Poully Fuissé, Californian Chardonnay or Chilean or Argentine Chardonnay with wood.

Prawns to the chopped garlic.
Jerez or Sauvignon Chilean Blanc.

Mousse of shells.
Pouilly Fumé or Sauvignon Blanc.

Smoky salmon/trout.
Pouilly Fumé or Chablis.

Calamaries to the grill.
Chardonnay of California or Beaujolais.

Rice with calamaries in its red.
Sauvignon Blanc or Jerez.

Sole to the furnace.
Argentine or Chilean Chardonnay: La Rioja, fermented White La Rioja in barrel.

Espagueti to vongole.
: Soave, Orvieto or Trebbiano

Corvina in black butter.
Target of Loira.

Sole to the Meunière.
Chilean or Argentine Chardonnay.



Sherry.
Olives, Iberian ham, almonds toasts.

Albariño.
Marine seafood, stews, blue and smoked fish.

Ribeiro.
White fish, birds and light meats.

Valedoras.
Fresh cheeses, light birds, stews of fish.

Targets: Wheel,
Penedés.
Plates with fish, seafood and rice.
It grazes Italian and semicured cheeses.

Andalusians.
Fried small fish, cold marinade and plates with pickles and brines.
It grazes and eggs.

Chacolí.
Fish to the grill, oily Stews with sauce, soups of fish.

Pink.
Small boilers, paellas and rice.
White meats, stewed salads, meats, chicken and turkey.
Cheeses of graze soft or fresh cheese.

Red young people.
Vegetables, inlays, spanish stews and stews of spoon, roasts.

Red of raising.
Estofados, vegetables, roasts, hunting of hair and pen,
grilled meat and codfish.
Aromatic cheeses smoky and.

Red of reserve.
Plates of traditional kitchen, with especiados sauces, plates.
Estofados, roasts, hunting of hair and pen, grilled meat.

Red of great reserve.
Made plates, with many shades of flavor.
Meats stewed in sauce of wine, sauce fish. To avoid sharp.

Generous wines.
(last)
Blue cheeses, Roquefort. Meat of quince and nuts.
Chocolate and desserts with coffee or mocha. Ice creams and confectioner's.

Digging, champagne.
Cheeses of mouldy crust and of graze soft.



Seafood.
Young targets very Frothy droughts. Generous young people.

Fish.
Young targets Frothy droughts. Generous young people.

Tortillas.
Pink targets with body.

Calf.
Red light Pink.

Ox.
Red old Red with body.

Lamb.
Red young people, old woman with body.

Pig.
Red light Red with body Pink.

Hunting of pen and hair.
Red light, old and with body.

Greater hunting.
Red old Red with body.

Fresh cheeses.
Targets with body.

Cured cheeses.
Red light, old and with body.

Estofados vegetables and.
Red with body.

Mushrooms.
Red light.

Soups and creams.
Targets with body.

It grazes.
Red light Pink Targets with body

Rice.
Red with body.

Charcuterías.
Young targets with body Generous.

Pastry shop and ice creams.
Old woman generous candies and.


Until some years ago it did not have any science: the red wine with the meats and the white wine with fish and seafood. Nowadays this is much more complex, is a great variety of novel grapes that have given like result a greater creativity which nowadays allows more novel mixtures. Consequently he is much more complicated for some and simpler for others, whereupon it came to accompany a food.

Most important in all this it is to remember or knowledge that is no a definitive answer. What came to serve whereupon eaten he is something rather of tastes that of science. The maridaje of the wine and the food are an art and therefore he is something very subjective. He is rather something of taste and it says the saying: “for the tastes the colors”.

The white wines that taste simpler less complex than the red, contains more acidity and is classified mainly by their frutoso flavor and intensity of the acidity that feels and its freshness. Also it influences his aroma and generally they are consumed when still they are young.

The red wines are of deeper flavor, stronger and texture smoother than the targets. Due to the long time of fermentation between the grapes, this wine absorbs not only its color, but more elements than contribute to a more complex flavor. The great majority of red wines benefits when having something of aging, where the tannins are smoothed and the wine in himself becomes more complex.

MARIDAR WITH FOI GRAS:



As its name indicates: Foie is reserved to the denomination “gras” for the products that do not have greasy liver more. In addition, foie exists the term “gras to entier”, that is made up of a whole liver or one or several lobes of greasy liver.

The “foie gras” is made up of pieces of lobes of greasy liver agglomerates.

It is a pleasure and a privilege to taste a foie gras, this is not to consume solely a part of the liver of oca, but it is to elaborate in the kitchen paté of liver of oca, worked, improved, molded and perfumed well, that is consumed with delight.

The “pad of foie gras”, composed of reconstituted greasy liver, can contain in addition liver in pieces. On the other hand, several preparations with greasy liver with a percentage of greasy liver exist also that can vary: “parfait of foie” contains a minimum of 75% of greasy liver. Finally, the medallions, patés, mousses or galantines of liver, that contain like minimum 50% of greasy liver.

The foie gras is satisfied to little, or better, it does not need great supports nor comparsas that often they weaken his flavor. They are enough a good bread to him and a wine, either any, is not implied. The combination of these products of extraordinary nobility reserves one of the majors cooking pleasures to the companion at table. From this premise, the variations are multiple, whenever their fundamental principles are respected.

In the election of the bread, the best thing is to avoid the fantasy and to cut the wings to the imagination, that could well interfere with in the purity of the foie gras and its unmistakable flavor. It is recommended to choose a good rustic, round bread or simple baguette, toastings or to the natural one, that to the taste of the consumer. Mainly, to avoid the gesture to grease or to try to extend on the bread the foie gras, that would lose its texture, and would offer a pathetic spectacle to expert glances. Most advisable it is to place the fine lamina on the bread, immediately.

With respect to the wine, the wealth of flavors and shades that offer the foie gras allows infinite associations. The wines only must own a minimum of complexity and body, therefore, the too light or young wines are due to exclude. Gras with a smooth white wine, the unconditional Sauternes is traditional to taste the foie, although the province of the Gascogne offers some like Côtes de Gascogne or Pacherenc. Equally, it is possible to be accompanied by great red broths, that tune with the foie gras very well, and why no, with a Madiran. Some grape growers defend the maridaje with Floc de Gascogne and determine the hour of the appetizer like the best one.

Between the suggestions of French sweet targets, besides or mentioned Sauternes, the Montbazillac, Jurançon or Bergerac. If he decides himself on the alsacianos, better to choose one of delayed harvest. The targets droughts propose a Côtes de Beaune, a Great Burgundy or champagne very light. Also, a wine of Serious or Chateauneuf du Pape combines with the foie gras very well.

The references of red incline by broths of the Médoc (Margaux or Pauillac), of the Libournais (Pomerol) and until a Cahors, tannic, as it is, also, the case of before alluded to Madiran. And all this without being inferior at any moment excellent Spanish wines that harmonize so much, or more, than the previous ones. All bond, for the sweet lovers of the digging, sherry, targets or droughts, or the unconditional ones of the red wine.

MORE MARIDAJES

Riesling; plates with a sweetness touch, like for example the duck to the orange, the pig when it comes with sauces of fruits, chifa, the Christmas food.

Gewurstraminer: Hindu food, the food thai, chicken to curry, all these plates that are difficult to combine by the especiados thing is going to opacar to a delicate wine, nevertheless this grape has the sufficient force to hold them.

SOMETHING OF THE SHERRY

The sherry is one of the very little wines that turn out from particular utility to accompany some by those “difficult” plates: corpulento is clean and dry a wine, that has the power sufficient to stand expensive to almost any solid that is put ahead. The sherries droughts (fine and manzanilla) suffer more in their meats in contempt of the great public, and its price does not reflect its wonderful quality. As they stimulate like anybody the appetite, they are an option for the first plate: a salad or a plate accompanies by form totally satisfactory equal that takes egg that an sharp food or very seasoned. He is not advisable that combines the fine Sherry with the chocolate.

MARIDAJES CHEESES WITH WINES.



The cheese and the wine are fermented foods that can conserve by long time, offering great variety of flavors and aromas

During the long time, most common it was to combine cheeses with wines of the same region. To this concept maridaje is called to him vine-I graze, because the grass where goats and head of cattle feed themselves is near the vineyards, and share the climate and the type of ground. Later they went away making maridajes with wines and cheeses of different countries, whose harmony was discovered with the international trade. It is the case of the combination of the Portuguese Oporto and the cheese British Cheddar.

Criteria of maridajes


By complementing: For a maridaje of foods, he is advisable to take into account his type from flavor. In a maridaje by complementing the flavors are similar and the range of flavors is reinforced. For example, a smooth cheese intensifies the flavor of a smooth wine.

In contrast: It is a maridaje in which the intensity the flavors is different. It is important to take care of the type of resistance well, because a very powerful cheese can opacar completely to a smooth wine, and a wine of great character will leave a very delicate cheese back.
A good resistance allows to emphasize one of both foods or to face them, if both have much character. It is the case of the strong cheeses like the Roquefort, that need red much force like those of La Rioja, Bordeaux and Burgundy, which they are product of the assembly of diverse types of grape.

In Mexico these wines and other similarities like the Cabernet Sauvignon with Merlot, or the Tempranillo with Cabernet Sauvignon can be found.

Some traditional maridajes of cheeses and wines, based on their region of origin and the varieties of grape exist:

* Sherry with of La Mancha

* Suaternes with roquefort

* Gewürztraminer with münster

* Shore of Duero with of La Mancha

* Of Bordeaux with roquefort

* Chardonnay with of La Mancha or of goat

* Penedés with cheeses droughts

* Diggings and champagnes with intensity cheeses high and median

* Of Serious with gruyere and brie.

In order to be able to obtain right maridajes, it is necessary to remember some important aspects in which to be able to base the combination come-cheese:


The white wines, generally, harmonize better with the cheese than the red ones.

The pink ones intone very or with cheeses of grazes soft or the fresh cheese.

The wines very to the today taste, with a serious raising, wines technical and strong, with cheeses smoky and aromatic.

The digging, frothy and champagne marry better with cheeses of mouldy crust and of it grazes soft.

The sweet wines harmonize with few cheeses, although at the moment the combination of the blue ones with Oporto, Pedro Ximénez, etc. Something and so we do not agree very, except for in case the Pedro Ximénez is old, and the Oporto, vintage, wines that can with the blue cheese and the great fan of varieties is fashionable that this one presents/displays: roquefort, gorgonzola, bleu of Auvergne; or those of the Spanish state like Gamonedo, Cabrales, Tresviso, Bejes or Peña Santa, who is much more powerful.


CHEESE AND WHITE WINE:

The pretension of the maridaje cheese-came is the one to obtain that both elements combine well, that are obtained, entered both, a balance of flavors and that they are harmonic. This combination cheese and came, normally, is not right neither for the cheese nor for the wine; the reasons are obvious, since many wines and variadísimos exist cheeses, and all do not go or with all, not even when it is had “a ten” wine or a cheese “ten”. The habitual thing usually is to take a table from cheeses with a wine, something that is not going to give great satisfactions to us, being saved some exception. Also, in the inverse case of wines and cheese, less frequent possibility, is not either going to gratificar too much to takes that it.

Like a series of lucky maridajes like the one of the caviar-vodka or foie-gras-Sauternes exists, the wine is the ideal support of the cheese and has a history of centuries. The bases on which a good maridaje of this last type is based are several.

The first maridaje del that we can speak is the one of the regional combination. This first basic rule of fidelity is laid the foundations in the fact that everything terruño of grass has land of vines close, except for some exception. Some examples we found clear them in La Mancha, with its cheese and wines of La Mancha; in Castile, with wines of Wheel or Shore of Duero, and their flavorful Castilian cheeses; the cheeses of Iparralde, fromage of pur brebis DES Pirinées and the wines of Irulegui; or the one of Idiazábal with young Alava La Rioja or a Chacoli.

In the earth in which this rule of graze-vine is not fulfilled, usually they take place other drinks like the cider in Normandy, in Britain, in the British Islands, Asturias, Cantabria or Euskadi. The first experiments of maridaje that are due to realise are those that combine drinks and cheeses of the zone, thus, in the case of Euskadi, a possible maridaje would be between the Idiazábal and some of our wines, including the Chacolí and the cider. The second base or directive to follow to make a good maridaje cheese-came is centered in the decision of which it is going to be the product stars of the pair, that is to say if we looked for a wine for a wonderful cheese or vice versa. Another norm to consider is the one of which not for being two products of maximum quality, the combination must be the best one.

In France so many cheeses exist as days that the year has, and is custom indispensable the moment of the cheese in the meals, for this need the wine for each type of cheese and the bread of hard crust to taste oily cheeses and to change of flavor altogether with I suck of wine from a cheese to another one, is custom in a food to taste of 5 to 7 cheeses.

The maridaje of the wine and the cheese are one of most usual, but in some countries where wine is not consumed, either by religious reasons or own nutritional customs of the country or other reasons, the cheese interferes at other moments of the day. Not only in the meals, in the teas or dinners as it happens in the Spanish state, but in the breakfast, they are therefore the juice of fruits or the tea the drinks with which the cheese is combined habitually, although is difficult.

CHEESE WITH OTHER DRINKS.

Without breaking the norm of the regional combination, other types of maridaje are also possible; the one of the cheese and the beer (for example, the Edam or the Gouda with beer); the one of the cheese with milk, even with the whiskey, the flavoured with aniseed ones, and other distillates or licorosos. It is the case of the Mand Dase with apple liquor; or the Feta with retsina, the characteristic Greek wine; or the Gjstost, with aquavit or pure coffee. Like curiosity, we have to mention the maridaje that, according to the bermeanos, is perfect: the one of anchovies in salt meat and white coffee.

In multiple occasions, we have been able to read that a perfect maridaje between a wine and a cheese exists. The majority of these classifications does not consider to the wine and the cheese like organic products that are, nor repairs either in the continuous evolution of the same, that is going to depend on several factors.

In the cheese it depends on the raw material with which it is elaborated: if it is of milk of cow, goat, ewe, mixtures, buffalo, etc. Of the specific system of elaboration for each type of milk, that gives rise to the different varieties from cheese: a cheese of lactic coagulation cow; a cheese of ewe of grazes pressed not cooked; one of crust washed; of mouldy intern; etc. And, in addition, it depends on the maturation (age).

He is interesting to remember that it is a product that, besides eating it in natural state, as last or has tea, also can be cooked. Of this we found it form in many plates of the cold kitchen, in salads, cheese soups, soufflés, you graze, rice, fish, meats (birds), vegetables, potatoes, pizzas, desserts, etc.

In the case of the wine, it is precise to detail varietal with which it is elaborated, which gives rise to the different types from wines: targets, red and pink; and within them, the diverse forms of elaboration. Thus, in the targets the afrutados young people, the targets aged in wood, the wood fermented ones can be differentiated; in red, the young people against with raising; and others, like sweet wines, the licorosos, etc.

As it was already commented, in Spain a great variety of cheeses exists (more of a hundred), which combined to the great Spanish Wine range, allows to manifolds combinations. These combinations must well of being thought, since the all the cheeses, still smoothest, taste aromas and that tends to prevail over their companions.

By virtue of the previous thing, we thought that a good advice is in combining cheeses of strong flavor with young wines and combining cheeses of delicate flavor with wines of more body.

Next we allowed ourselves to emit recommendations of maridaje between cheese and wines:


If a table with several types and flavors of cheese is chosen, we recommended to choose a young red wine of La Rioja, Shore of the Duero or Penedés.

If we choose fresh cheeses, such as the famous cheese of Burgos, Abredo, Cassoleta or Mató, recommended to marry them with light white wines and droughts, like Rueda or Penedés.

On the other hand, if we have cheeses of Grazes White, mouldy or kneaded, like the famous Asturian cheese Afuega'l Pitu or the Villalón de Castilla-Leon, we would look for noble, afrutados and fine red wines, like those of La Rioja and young Shore of the Duero, Valdepeñas or Bierzo.

For Cheeses of It grazes Creamy, like the Cake of Casar, Cheese of the Night love song or cheeses of Cantabria, is recommendable to combine them with red wines with body, vigorous and of good aroma like wines of La Rioja, Navarre and Cariñena.

When selecting cheeses of graze blue, such as the Valdeón, Cabrales, Gamonedo and the Pear tree, we suggested red wines with body and forts, like those of La Rioja, Shore of the Duero, Priorato, Jumilla, Cariñena, or in a different combination, sweet white wines like the Moscatel of Navarre.

If we have cheeses of grazes soft, closed and oily, like the famous Tetilla cheese of Galicia, also Galician San Simón or the Mahón cheese, we recommended to accompany them by young, light and afrutados white wines of Navarre, Penedés and in a different combination, with white wines of Galicia.

Finally, for cheeses of Ewe of it grazes cooked, like Iberian, the Inhabitant of La Mancha, Idiazábal, Roncal and Zamorano, combine perfectly with red wines with body like La Rioja, Shore of the Duero and Bierz
In order to guess right in the suitable maridaje between the cheese and the wine, we must follow certain you rule generals who orient to us towards a suitable election and they provide a happy union to us. The smooth cheeses, like the one of Burgos, are complemented with the light white wines or the pink ones, that display an intense color and penetrating aroma to there are and violets. The Italian known by the name of Parmesan, lives an intense relation with the red young people, like the Lambrusco, or with the smooth targets.

An authentic idyll exists between the cheese smooth Cheddar, with the light and frutoso red wine, with the target and the digging. The cheese feta, that is very popular in Greece at domestic level, marries with the light red wine and white fruit tree. As far as the flavorful cake of Casar, the strongest relations go to him, the red ones with body know to harness their virtues.

The Gruyere cheese is complemented with semisweet the white wine, the Brie with the red, the frutoso target, or also it can maintain an exceptional relation with the digging or light beer, like the Cambermet.

For blue cheeses we recommended to consume them with young white wines and droughts and acids but of powerful body and good alcoholic degree, and even a splendid fresh, floral frothy wine, with afrutadas notes and fine bubbles, whose freshness perfectly binds and clean the power of the blue ones.

Generally, the white wines, harmonize better with the cheese than the red ones. The pink ones intone very or with cheeses of grazes soft or the fresh cheese. The wines very to the today taste, with a serious raising, wines technical and strong, with cheeses smoky and aromatic. The digging, the frothy ones marry better with cheeses of mouldy crust and of it grazes soft. Cattle Garci'a owns an ample cheese range, tender, cured, of ewe… anyone of them can carry out intense relations with the suitable wine.

But everything is not of rose color, also exists disagreements in this pair. Between red wines and blue cheeses a certain mutual incompatibility exists, when they are taken jointly, the cheese power some characteristics of wines (astringency, “acetic”, “karst”) making them disagreeable and weakening its flavor.

Rules exist, neither scientific explanations, nor technical reasonings that explain why many combinations can be glorious points of contact between the pleasure to eat and the pleasure to drink. Nevertheless, and still taking care of the simplest and traditional norm, that is the one to let itself take by the intuition and the personal taste of each, in these lines some suggestions take shelter that will help to discover the maridajes us of the beer.

MARIDAJES OF PURE, MEALS AND WINES:



The maridaje between pure, food and drink are a land still to explore. The gold rule says that the taste of each smoker is sovereign. Nevertheless, tabaqueros, enólogos experts, sumilleres and cooks agree when indicating that vitolas harmonizes better than others with the traditional lunches or that determined pure they heighten the tasting of certain distillates. Each Habano can have a gastronomical twin soul.

It is considered important at the time of choosing a pure one what we have eaten, the type of coffee that we took, the time available of tablecloth and the mood of the smoker; we can mark two fundamental lines between types of meals and cigarettes:


If the food is modern, sophisticated, of small portions and plates very made, it is logical that the election of the pure cigarette falls to not very powerful and earthy a modern and streamlined format, but rather subtle, of elegant bitterness and very balanced in its aromatic wealth and flavors; if the cigarette is smooth in sensations we will feel little satisfied, whereas if we chose a Habano calibrates thickness and much strength, at the end of the food, we will have a vulgar sensation, little harmonic with the spirit of the food.

A traditional, abundant food and of strong and forceful flavors, invites to us to continue in that same line, with a cigarette of dense, sharp, earthy smoke and of great strength (a Traditional Habano), that surpasses the strong sensations tablets that have left plates us; we will not have papilas gustatory prepared to appreciate the subtilities and gentleness of aroma of a modern and elegant cigarette (a Fine Fertile valley Pyramid), because the predominance of primary sensations, is better to accompany it with more intense sensations, although very they are not refined.
In order to choose the ideal Habano at every moment it is necessary to consider tasted plates, as well as the drink that is being taken. If the food is modern, sophisticated and very elaborated, the election of the pure one would have to fall to a modern and streamlined cigarette, of smooth or average, subtle, elegant strength and balance of aromas and flavors.

If on the contrary, the food is traditional, of strong and forceful flavors, will invite to continue in that line, with pure of intense aroma, total whiffs and great strength. A good election for the tablecloth would be the traditional ones Restrains, the Montecristo or the Romeo and Julieta.

DRINKS WITH PURE

With respect to the drinks that do not accompany each pure one is a common standard either, although the experts agree in a series of directives. The key of the maridaje between glasses and Habanos is that when a distillate is flavorful, powerful and of great body, it will require cigarettes of great strength and complexity so that the flavors are harmonized. To pure smooth or the average ones it accompanies better to liquors by smaller graduation and the oily distillates to him.

The aged rum is the distillate that better harmonizes with the majority of the pure ones, followed of the Cognac and the Brandy. The Oporto and the Pedro Ximénez have magnificent, but very specific combinations, with Habanos very concrete and at moments very determined, whereas the Residue and the Pacharán only go well with some pure ones of smooth strength. On the other hand, the whiskey of Malta can be a good companion of vitolas of great strength and noticeable character.

Also drinks exist that dilute the flavor of the pure one until leaving it insipid. It does not turn out recommendable to squander a good Habano with a beer, a refreshment with gas, combined or a frothy one, by very cold that is.

HABANOS FOR THE APPETIZER

Normally the erroneous idea that is had the pure ones only serve like end of a good food, as finishing touch of a dinner or to complement a good coffee or of a distillate, but, a Habano gives for much more, allows almost limitless combinations of flavors, aromas and sensations with which to be able abrir a appetizer, for it is necessary to choose vitola suitable to each situation.

When speaking of the pure one of appetizer, it is necessary to consider the particular conditions of the moment, which determines the election. The puff usually is brief, since it does not last more of half an hour, reason why vitola not to have to be very great. In addition, the Habano must not have a lifted strength, since an excess of strength could interfere in the perception of the flavors of the later food. Also it is necessary to consider the drinks that are tried to take so that the maridaje is adapted as well as the possibility of continuing after the lunch with other pure ones of similar flavors.

They exist certain vitolas of Habanos adapted to appetizers. An election is Laguito no. 3, of fine caliber, name that receives in the factory the Panatelas de Cohíba, with flavor to vaguely bitter tobacco and a bottom of very persistent sweetness. Also they emphasize the Joyitas de Montecristo, with flavor to somewhat bitter, dry tobacco and with a sweetness point that brings cacao memories.

For greater two accustomed smokers more are vitolas something, although still of fine caliber, like they are the Epicures de H. Upmann or the Seoanes, name that has its origin in the last name of the Spanish for whom these cigarettes by order became, that is the name that receives in the factory the Exquisite ones of Restrains. The most expert smokers can be praised/poured off by the smallest cigarettes of average caliber. The Rep them, represented by Century I of It restrains, or Montecristo no. 5, is a good option.

All these vitolas respond at the outset to the enumerated conditions, since they have times of puff between 15 and 25 minutes, are of average strengths, in some slightly smoother cases and others slightly more forts, but without leaving a moderate line and, of course, without becoming excessive, they allow good combinations with appetizer drinks. Also they comprise of marks that have quite extensive vitolarios, which allows to continue after the food with vitolas of similar organoleptic characteristics.

MARIDAJES OF THE BEER



“The beer is revealed to us like a suggestive, alternative and surrounded drink in multitude of variants that enrich their consumption” D. Rafael Ansón - President of the Spanish Academy of Gastronomy.

The beer is perfect companion of acid ingredients like the tomato, the sharp ones, spices like pimentón, the smokings and marinated or the bitter flavors that are in some vegetables and that so badly they maridan with the wine.

Normally the beer to a drink is associated to refresh or to take single in a brewery or house. The majority of the restaurants in Spain, even those that count on a good wine letter, only offers two three beers to choose, that in addition always is of the same estiloS, to lager blond and cold, being the greater difference among them the design of the label.

Before this poor selection, little we can make to accompany a good food. But when we are in house, yes we can enjoy one of the varied beers our favorite meals. For that they have until now not been decided to eat with beer, we offer four reasons to them.


First of all, the beer is refreshinger and acquittal plus the thirst that the wine. This is very important in the case of very sharp meals, especiadas or heavy plates and by far flavor.

Like second reason, the beer offers a greater variety of flavors and styles and is much more difference of flavor between the different styles from beer that enters those of the wine. This causes that there is more possibility of choosing a beer for a certain food. In addition, the good wines, normally have very long finishing, that sometimes can interfere with the flavor of a plate.

The third reason is that the beer has less alcohol and less calories than the wine, which allows not to finish a food with a sensation of the average intoxication if we consumed the same amount. And like last reason, the beer costs less than the wine. Until the beers of greater quality and than they can more please to us are much more reasonable that any wine of quality, that can have crazy prices and to even cost more than the own food.
Rules exist, neither scientific explanations, nor technical reasonings that explain why many combinations can be glorious points of contact between the pleasure to eat and the pleasure to drink. Nevertheless, and still taking care of the simplest and traditional norm, that is the one to let itself take by the intuition and the personal taste of each, in these lines some suggestions take shelter that will help to discover the maridajes us of the beer.

The beer is the best companion for the salads flavored with vinegar, as well as for any plate dominated by this type of seasoning, like for example salmigundis.

Although as already it has been indicated, scientific explanations nor exact reasonings in the encounter of the maridajes of the beer do not exist and the gastronomy, the realised investigations point a series of coherent conclusions and until with certain “gastronomical logic”. In main lines, and as plot thread of the contents of this guide the following conclusions could be emphasized:

The acids:

. It is necessary to emphasize that the beer finds maridajes of great gastronomical interest here, since it is indeed in this land where the wines do not have anything to do. Any plate flavored with vinegar does not have to be accompanied with wine.

. The beer combines very well with the brines, as much in the land of the meats like of the fish. This must to the acid force of the vinegar that finds in the beer the perfect balance. She is perfect for the crude ones of fish.

. The beer also combines wonderfully with the plates in which the tomato abounds, due to the acidity of the same. This is translated in very interesting maridajes like with: the chicken broths, the stews with tomato, the enchilados ones, the bread with tomato, the casseroles….

. Certain acid components of vegetables leave in the mouth aromas and flavors that deform those of any other spirit that is not the beer. Therefore, we were here with a great variety of possible combinations between the beer and many vegetables that, on the other hand, are incompatible with other drinks.

. Also, plates that are flavored with mustard, acid and aggressive sauce, combine with great harmony with the beer.

The bitter flavors.

The vegetables of bitter flavors, like the artichokes and the endives, are balanced with the intense flavor of some beers with body.

THE SHARP BEER AND PLATES

The beer is the perfect contrast to the sensation of the sharp one:

. The sharp plates and very especiados produce in the certain mouth “oppression” that does not admit any spirit easily. The beer however alleviates that sensation. It is the perfect contrast to the sensation of the sharp one.

. It is difficult to find spirits that they hold the aggression of garlic and pimentón; nevertheless, the beer honors indeed for being good companion of this type of plates. For that reason, the beer is the perfect election to accompany the garlic sausage, for example, and all the charcutería.

. Following this same argumentation, the beer finds good maridajes in plates seasoned with guindilla, Chile, pepper, and with which spices of intense aromas take (coriander, ginger…). It emphasizes because the excellent maridaje of the beer with the Mexican kitchen and many plates of our gastronomy.

BITTERSWEET BEER AND PLATES

. The Eastern kitchen (Japanese) finds in the beer a perfect maridaje, due to the sauces with which they bathe his plates (sushi, sashimi), in which abounds the soybean and the sharp sauce wasabi. Also the mustards and sauces ketchup combine well with the beers by the sápida force of these ingredients. This explanation forces to recommend to accompany plates like hamburgers with beer.

Emitted smoke and marinated with beer.

. As much in meats as in fish, the smokings (flavor accentuated by the smoke) find in the beer the perfect counterpoint. This explains the maridaje of the beer and many inlays, sausages and the fish smoky.

. The beer also emphasizes like companion of the fish marinated by the counterpoint of its flavor.

THE BEER AND THE FATS:

Many greasy plates need the beer for “cleaning” the palate: meats of pig, inlays.

Certain gastronomical theories extended enough affirm that the eggs served with the liquid yolk (fried, escalfados, happening through water…) they cover the mouth with a greasy layer that arrives “to plug” papilas gustatory of the language, which prevents to catch drink flavors of complex aromas, as the wine. Nevertheless, this does not happen to smooth and fresh beers that clean the mouth. For the same reason, the beer is a good option to accompany the fried plates that have much fat.

Also, it emphasizes the maridaje of the beer with the blue fish. They are fished very greasy of intense flavors that find in the beer the refreshing counterpoint.

It agrees in addition that the cheeses that better are lent to the maridaje with the beers are those that present/display a greater amount of greasy matter, a sharp texture and a clear tendency to the acidity in the flavor.

MARIDAJE BEER WITH CHOCOLATE:

Any plate that takes chocolate as ingredient in its sauce (partridges and quails or the Mexican kitchen) finds in the beer an excellent companion.

The beer also has a space in the universe goloso. Good proof of it is the delicious combination of desserts of intense flavor to chocolate with the stout and its delicate taste to liquorice and fruits droughts.

The flavors toasted of the meats to the plate also harmonize perfectly with the beers of average body.

BEER WITH MEALS.

What happens when we proved an sharp or seasoned plate and soon we drink a little cold beer? The palate is cleaned and it is sprightly and the following mouthful will know outside to us as if first. In that case, the beer cut the flavor of the condiments. In the case of fried plates or preparations with cheese, that are rich in oil, the slightly bitter flavor of the beer produces the same effect, the more neutral is the flavor of a beer, without strong accents of bitterness or malteado, as it is the case, for example, of the Imperial beer, is lent better for this function to cut the flavors of foods.

In other cases, the beer complements the plate character like a dish of marinated raw fish or a salad, doing echo to its freshness. The complement of flavors is what it looks for the wine connoisseur generally. It is why the robust wines, by great body, accompany to meats by hunting and cheeses by strong flavor, whereas for seafood, for example, it lies down to use white wines droughts. A similar effect is obtained with beer, thus, the beers strongly malteadas, of great body, like the Bavaria, are especially apt to accompany meats and cheeses, whereas the Pilsen, that is dry and slightly bitter, is ideal for dishes of marinated raw fish and seafood generally.

On the other hand, the beer contrasts with simple and robust flavors as the one of you graze, the chicken to the grill or even the emparedado bread of a good one. In these cases the one that excels is generally the flavor of the beer, and not the one of the food. The resistance looks for when quality beers drink premium, like Heineken or Bavaria, to enjoy plus the exquisite flavor of the drink.

Bitter chocolate vegetables and desserts, the best thing with the beer

In order to appreciate a beer in his fullness it is necessary to drink it in two sorbos, one to dampen the mouth and other to taste his characteristics slowly

The seasonings with vinegar, vegetables as the artichoke or the asparagus and the bitter chocolate desserts even tastes themselves better accompanied of a beer served in cold glass, but never congealed, and always with two foam fingers. Thus they recommend sumilleres Spanish.

There is no better support for “lager pilsen” that one cotoots of “porrusalda” with muselina of crab.

Turbot to the grill with vinagreta of fungi and prawns is ideal for one “ale”, whereas the pigeon roast with vanilla and skipped apple with of beans is perfect for an abbey beer.

And of dessert, “souquet” of chocolate with a stout “stout”, and banana with roofing tile of seed with orange ice cream and cinnamon.

The secret is combining the light beers type “to lager” with salads flavored with vinegars, brines or sauces of mustard, as well as with sharp and especiados plates.

The beers with more intense flavor combine perfectly with bitter and acid vegetables like asparagus, artichokes or marrows, the cooked and smoked meats to the live coal and inlays.

The bitter ones are ideal for the blue fish, whereas the stout is perfect for the desserts that take chocolate.

Its temperature must oscillate between the five and eleven degrees following the type.

Another advice of the experts: the container in which it uses does not have to be ice cream because it does not favor the foam nor its individual appreciation.

One has demonstrated that the moderate alcohol consumption has positive effects for the organism whenever it is adult, healthy indications, and that they do not consume drugs with which the alcohol can interfere.

The topic has been denied also of which the beer gets fat, since according to a study of the university of Naples the moderate consumption of beer is not the person in charge of the denominated “curve of the happiness” or “brewing belly”, but is a gene that favors the fat accumulation around the abdomen.

Or that you choose the beer to cut, to complement or to contrast, it has in her an option to accompany the flavor by his favorite subjects of gossip.

THE BEER AS INGREDIENT IN THE KITCHEN:

All those plates that cook with beer can be combined perfectly with beer, because their flavors will be complemented.

The uses of the beer in the kitchen are very varied: is used it to marinate chickens, fish and meats, to prepare soups, sauces and dressings, to cook seafood and to make breads and confectioner's. Innumerable prescriptions with the beer like ingredient exist. When one cooks with beer, it is necessary to have present that the alcohol evaporates to the heat, which reduces the content of calories, but at the same time increases slightly the bitterness. It is why, generally - unless he is that the effect that looks for - is preferable to use beers of low lupulación, as for example Imperial or Rock Hoists.

MARIDAJE COFFEE



If they made lack tests of the benefits, the advantages, the optimal results of the mestization, it would not have to think, to feel, to enjoy more, of a tablecloth to the classic way. Of what it consists? In sharing, without haste, coffee, pure brandy and. Three solid columns coming from three continents to maintain the caissoned ceiling of that monument that can be called happiness, or, at least, satisfaction, that is not little.

The combination is perfect, the smoke insences a ceremony on which the exotic aromas with the refinement of aged wood, sharp the bitter of the coffee with the golosos and still fruit alcohol of the brandy are based shameless.

She is not gratuitous that purified combination of brandy and coffee that have blessed centuries of gastronomical culture. The harmony is based on certain similarities of its composition (both come process from fruits and, where appropriate, fermented) and of its expression, the balance and the gentleness whereupon both have to be the senses, the sense of smell, the taste and the tact in the palate.

COFFEE AND CIGARETTE

With the coffee it is more difficult to find a suitable harmony, because when taking it after desserts and one long food, their aromas and flavors remain during just a short time in the mouth; where we can speak with property of maridaje with the cigarette, it is in the tablecloth, where whenever we taste our cigarette we accompanied, it by I suck of our favorite distillate; at this moment the mouth and nose are joined in (by retronasal), the flavors of both and is where mainly we underwent the sensations balanced or unbalanced between both.

MARIDAJES WITH THE RICE



Main sustenance of the humanity by thousands of years, the rice is one of the most versatile foods of whatever exist. Its adaptability in the kitchen is difficult to surpass. It is fascinating that this food is the protagonist of many of best plates of the world. It has in the towns of the Mediterranean his own culture and forms to express itself in the gastronomy. One of the multiple preparations, exquisite and extremely showy, is the black rice, prescribes typical of the Valencian kitchen, although that one of the typical thing is a so ample and abierto term as the imagination of prepares that it. Its characteristic color must to the use of the red of the sepia, mainly, although also it prepares with calamaries or chipirones.

The rice most apt for this type of plate is the one of round and small grain because it impregnates and it empowers of the aromas and flavors of the rest of the ingredients, something fundamental for a good black rice. The simplest prescription includes, next to all the mentioned one, white wine, garlic, laurel, onion, pepper, broth of fish, olive oil, you leave and pepper. From the variations they are limitless there, but always with certain logic and respect of the raw material. The artichokes, peppers and green beans go to him very well. Like companion, a range of pink very diverse (Penedés, Somontano, Montsant, Navarre, La Rioja and Shore of the Duero), fresh, light wines, afrutados, with good acidity, flavorful…, really, that do not squash the palate and wrap to the rice.

RICE AND SAFFRON A MARIDAJE WITH LEGEND:

Saffron, an indispensable condiment at the time of preparing risotto. Diverse classes of risotto exist: to the Milanese one or the Venetian one, with “funghi” mushroom and perfumed with truffle oil; or with spinach and asparagus; or added saffron to risotto with “peoci” mussels and diverse seafood.

- There are alliances, mainly the cooking ones, that are indissoluble, for example, the one of saffron with three great plates of the universal kitchen: the paella, the bouillabaisse and risotto.

In the paella, by all means, this condiment is indispensable. The paella ", has gotten to be the plate summit of the Spanish kitchen par excellence.

In which to risotto one talks about, the understood ones in gastronomy determine the date of creation of risotto to the Milanese one to in 1574.

The annals tell that a Milanese young man went blind before the blond and pale beauty of the daughter of a creator of show windows, the teacher Valerio de Flanders. It requested it in marriage and the wedding was celebrated. In convite nuptial, and to solemnize the occasion, the young husband commanded to prepare and to put on the table cloth a plate of his invention: toasted and appetizing gold an overflowing grain source: it was the first rice colored with saffron that the delighted ones at the table contemplated.

The milanense news is, then, the first chronicle that enunciates the wise person and immemorial alliance between the rice and saffron.

Saffron, this bulbous plant introduced in Spain by the Arabs, already cultivated itself in the levantina region and La Mancha prior to the Italian feast.

In second half of century XIII, he appears mentioned in a text in Spain. The term comes from the Persian, through Arab, “you would zahfaran”.

We return to risotto, that it is a creamy rice, of right firmness, fried lightly in fresh broth and with a method of baking totally different from the one from the Spanish rice.

Neither dry nor caldoso, for the preparation of risotto we must make agree gradually to the rice with the broth, so that substantial but never it is always submerged in liquid. In critical moment to avoid this “ahogamiento” of the grain it is precise to watch the frying pan, with perol of broth alongside.

MARIDAJES SEAFOOD AND WINES



The Sushi is fished crude, it is possible to be done and he is simply delicious. The Sushi is by far the meat more delicate than it has. The Japaneses take to several millenia perfecting their preparation. Surely you are not going it to believe but a piece of a little more than one ounce of Blue Tuna of the Pacific Ocean can cost one hundred dollars in Tokyo.

It is hardly logical since to so expensive food equal wine of or major is accompanied to him with some quantity, or at least with the indicated wine: a Sauvignon Blanc, its scent almost always remembers of some citrus (of fresh grapefruits or oranges) and because he is not very acid, which combines perfect in the mouth with the smooth flavor of the Sushi.

Any Chardonay competes very decently in this unexplored field. To those who enjoy subtle flavors to barrel or wood and that do not have many repairs with the crudity of the Sushi, we recommended to them to request a good Chardonay to accompany it. Amelia de Concha and Toro are in this case the perfect election. However, if you wish less alcohol in the mouth and she fears to him to the bitter one in the meals, we recommended to him that it tries to find a Riesling to brighten up its evening of Sushi. The Riesling wines have less sweet alcohol containing and some are something (in different degrees following the producer and the region) this is something that many companions at table really prefer at the time of accompanying fish, thus is crude. It does not leave of all ways to experiment with Pinot Grigio, although another option is a red fort, like a Merlot.

Most complicated, besides to be necessary certain masters with the small sticks, it is to guess right whereupon drunk to take an assortment from Sushi that respects the basic flavor of its ingredients. The proposal for the occasion is a range of fresh and elegant Brut Nature digs. Rich in shades, expressive, flavorful, of delicate palate, acidity balances, with I touch bitter and of noticeable fruit persistence.

SPROCKET WHEELS AND DIGGINGS.

Sprocket wheels one of more exquisite the marine mouthfuls. Very consumed and appreciated by Greek and Roman, today all the tables and kitchens are considered in. This equinodermo lives in the sandy bottoms, feeds on seaweed and small invertebrates, there their full flavor to sea when they are tasted fresh, to the natural one, the best one of the ways. Unique the dangerous thing is abrir them because the prongs have a toxin that is freed when they are touched. Passed that test it is the best thing, to enjoy his singular and forceful iodized flavor.

What one eats of the sprocket wheels are his gónadas, its sexual organs, of orange color in the fine females and more blanquecinas and in the males. Its maximum sápida expression, since there are saying, is to the natural one to enjoy a strong sensation and delicate simultaneously, an authentic marine breeze in the mouth, but also cooks. The preparations can vary of simplest to most sophisticated, are apt to make sauces, soups, scrambled, is even frequent to present/display them gratinados with just a little bit of digging, cream of milk and escalonias. These are some suggestions, like their companion, that in this occasion is diggings. A range of frothy versatile in the table, refreshing, afrutados, subtle and complex, with body, that will harness the gustatory intensity of the sprocket wheels of sea, authentic essence of sea.

SQUID WITH DIGGINGS.

, And unfortunately safe in the coast, today congealed squid is used, of as exotic seas as distant, that it does not need the old “beating” to make his fine meat chewable. But it is his galaico and Cantabrian origin, or of foreign waters, the squid must “be whitened” in water without salt, and to emerge from the rutilante and sonrosado pot like a baby.

The squid requires white wines of quality, with good acidity, discreet and powerful, without excessive fragrances nor unnecessary wood.

OTHER MARIDAJES WITH SEAFOOD.


Squid to the Olive grove: Sherry, Sauvignon Blanc

It absorbs of Shrimps: Pink Spanish or Chilean Chardonnay with wood.

Tiradito of fish with olive oil: Sauvignon Chilean or Argentine Blanc, Albariño, a Target of Targets of tacama or Tabernero or, by all means, a frozen beer.

Conchitas to the parmesana: Chardonnay with raising in barrel.

Rice with seafood: Pink Spanish.

Lasagna de Mariscos: Chilean or Argentine Chardonnay, La Rioja fermented in barrel.

Swordfish to the grill: Chilean Chardonnay, Chablis.

Chicharrón of calamary with sauce tártara: Sauvignon Chilean Blanc.

Corvina/Sole to the male: Young Chardonnay of Chile or Argentina.

Bittersweet sauce Chita: Pink Spanish, Gewürztraminer, Torrontés.

Cause of crab: Sauvignon Chilean Blanc, Pinot Grigio or Soave.

Cocktail of shrimps: Chardonnay reserves Chilean, American Chardonnay.

Sauce tuna of red wine: Beaujolais, Côtes du Rhône, pink Spanish.

Pizza with anchovies: Verdicchio, Trebbiano, Sherry or any Sauvignon Blanc.

Codfish to the Vizcaya one: Sauvignon Blanc, Verdicchio.

Paella to the Valencian: Pink Spanish.

Terrine de Salmón: Pouilly Fumé or Sancerre.

Carpaccio of salmon: Chablis, Argentine or Chilean Chardonnay.

Salad of seafood: Sauvignon Blanc, Verdejo Wheel.

Lobster to the grill: Poully Fuissé, Californian Chardonnay or Chilean or Argentine Chardonnay with wood.

Prawns to the chopped garlic: Jerez or Sauvignon Chilean Blanc.

Mousse of shells: Pouilly Fumé or Sauvignon Blanc.

Smoky salmon/trout: Pouilly Fumé or Chablis.

Calamaries to the grill: Chardonnay of California or Beaujolais.

Rice with calamaries in its red: Sauvignon Blanc or Jerez.

Sole to the furnace: Argentine or Chilean Chardonnay: La Rioja, fermented White La Rioja in barrel.

Corvina in black butter: Target of Loira.

Sole to the Meunière: Chilean or Argentine Chardonnay.
SAUCES WITH WINES.


The protagónico paper that fulfills the wine in the table no longer is only to accompany different plates, but also can arrive at the table, like sauce ingredients insurmountable, salty as as much sweet.

In countries with old wine producing tradition, the wine and the gastronomy, maintain for centuries one and lasting relation close, however, in the regional native kitchen of Spain, is absent the wine, like indispensable ingredient in the sauce components, that complement some traditional plate. He is strange, to include/understand like past generations, inhabitants of a traditionally wine producing country, have not created some typically Creole food, where the wine like component takes part, to be able to compete with the Spanishnesses “Kidneys to the Sherry” or “Consomme to the Sherry” or the French “coq au vin” (rooster to the wine) or “Bueuf au bourguinonne” (stew of meat with sauce Burgundy wine). He is opportune to comment that his use, not only one limits sauces with meats and fish, because the wine plays a very important role in the confectioner's, from “sabayón Italian to marsala”, “drunk pears to the red wine” and “desserts” to the cognac, sherry or mistela.

Much people think that the alcohol, can harm the gastronomical preparation, but is not thus, on the contrary, first that evaporates when putting under it the heat are the alcoholic steam, by this cause recommends themselves to maintain the container without the lid during the baking.

To add vinegar to a sauce that was elaborated with wine, the flavor of first, will not modify to the second, because each will contribute its specific quality, maintaining the character of each, that is what it looks for to obtain a good final result.

The wine that is used for the sauce elaboration, is generally a wine wall-plate, maderizados like the Sherry or manzanilla, these transfer to the meals a gustatory characteristic that only can provide the concentration of flavors aged in wood. Also white wines with characteristic aromas are used, as it happens to a Champagne, Chardonnay or Chenin. To use these wines like liquid component of any sauce, they confer a true touch of life and distinction, is a simple form to take the simple thing to levels of almost etéreos flavors, whenever three factors are conjugated: fresh ingredients, wines of very good quality and a teacher in gastronomy.

ADVICE.


He is advisable to reduce the white wine until the end, until he is almost dry soon to reconstruct the sauce with butter. But in fact the best thing is to prove the sauce while it is reduced. The majority of white wines and sweet, can be diminished until its harshness is alleviated, but maintaining the flavor to alcohol. Usually they will arrive at this point, when the sauce is to half.

If it adds the butter in the middle of the process, will have one more a lighter and sensible sauce. Also it will avoid the acid flavor that is when reducing the wine completely.

If it serves high fat meals, the best thing is to decide on a light sauce. With lighter meals, you can use one more a heavier sauce. It is by that the fish, generally, use with creamy and mantequillosas sauces.

In the list of best Spanish red wines we mentioned, often, great the Tempranillos of good raising, elegant the Cabernet- Sauvignon, intense the traditional wines of Grenache, or the excellent wines of grape of Mencía. But racial ones also exist other red, less made famous, between that are some interesting bottles: some red Catalans of the varieties Garnacha and Cariñena, or of strong the red ones of Monastrell that are included in the most rancid Mediterranean tradition. You do not scorn these intense and traditional wines. Their aromas are united magnificently to especiadas typical sauces of the Mediterranean: rosemary, the basil, the laurel, the thyme.

The young wines of Grenache, Cariñena or Monastrell, before turning their five years, can be united to the meat fish signs and dark, as the quick shave; whenever one to the sauce of red wine some complement like the confitado pepper. A Blood of Toro is the perfect companion of all the spanish stews, cassoulades and the vegetables. But the velvet of its tannins is a Great Blood of Toro, who has reached his majority of age with more than six or seven years, fusing, acompáñelos with a swinged one's arms back of lamb…

The cabbage that by its sulphured aromas, is a problem for wines is a temptation when it is prepared with a wise braised prescription and to the red wine. In this case it does not doubt at the time of accompanying it with a Blood by Toro.

Another suggestion: it accompanies a Blood by Toro with fine slices of calf liver, in a sauce of chalotas, perfumed with an end of ginger and balsamic vinegar. In order to complete the prescription you prepare risotto with mushrooms, onion and a little marrow. The smooth texture of the liver is, nevertheless compacts: right what the tannins need to tame their astringency.

With the sofritos and Mediterranean sauces, where the onion, the pepper and the tomato enter, it is necessary to know how to choose wines. When one is a young red there is no problem; but it is more difficult to find a red of great class that accepts east support. It is recommended in these situations it jeopardize, Grans Muralles.
Reflection

“To the sauce that him years a mature wine, you will incorporate, unique flavors… the one of the sun and the one to him of the time”.

MARIDAJES POSTRES-VINOS


Oportos type tawny, sweet targets of Riesling, Gewürztraminer and Tokay. Ice wines. If throughout a food the success or error in the combination between the plate and the wine can define the success or the failure, in the dessert the responsibility multiplies. The end is going to mark the general sensation of all the banquet, mainly if very different wine bottles have been abierto.

The wine of the appetizer or the entrance is very far in the memory and, when the companion at table rises of the chair, the impression of the dessert takes mainly. And than it has drunk with the dessert. It is a little while doubly it jeopardize for being the last one and because in the end some arrive from the most ungrateful plates at the time of accepting wine-making pair.

Many choose to continue with the red wine that has used with the strong plate of the menu, wise person decision if the food with a cheese is finished before candies: the due honors will be made to the cheese to slip capably when the candies enter. The problem arrives when the pastry shop is so tempting that it is not possible to do mutis indicated, in that case, bad for the wine because no red faces a pie, an ice cream or a Macedonian of fruits without fleeing terrified, not to speak of the chocolate with its succulent bitter candy mixture and its peculiar texture.

The Election of the dessert wine is a delicate business and lately they exist restaurants that take it lightly, although frequently guess right without wanting and they flatter to us almost invariably with a candy Pedro Ximénez to give account of the last plate.

In addition, the Pedro old Ximénez, that nectar of black color with border iodine and perfume of white coffee, is good alternative for the ungrateful chocolate. It is valid from the two theories of the maridaje, the resistance and the harmony. The bitterness of the chocolate connects with the bitter touch of the wine and it resists it to sweetness. In addition, the licorosa sensation of the wine resists with effectiveness the untuosidad of the chocolate. It is not the unique maridaje of the Pedro Ximénez, thanks to his bitter component that it avoids that sweetness is cloying.

All the sweet confectioner's has arrangement with good a Pedro Ximénez or similar wines and good part of wines of you happen with long raising, like moscateles classic. The red odorous Mediterranean candies and the type cream, also repeatedly and with more fortune married with cheeses, are great companions of the tablecloth, better even after the dessert, with you graze and hojaldres not too sweet or with fruits droughts.

The Christmas candies like the complicated nougat, marzipan or polvorones also thank for the licoroso character of those classic wines.

Moscatel is another veteran of the end of the meals and the tablecloth, but there are many. But the fresh airs, fragant moscateles young of last generation, are, peculiarly, díscolos. They separate of the traditional recommendation of the candy moscatel like companion of fruits (Macedonian, fresh fruits) since it would be to add acidity of wine to the fruit and fruit freshness in the aromas of the wine with the own one of the fruits. For more classic the fresh fruits the best thing is moscateles without wood raising, elaborated from sobremature grapes, right of acidity and with sweetness important to resist the acidity of the fruits.

An exception is the made desserts of fruits, the compotes and elaborations like the candy of quince or universal appelstrudel, the famous apple pie more. More acids like Navarrese of slight grain or those of delayed grape harvest are good arrangement for moscateles. All of them are wine examples with an acid component important to cheer to the sugars of compotes and the caramel of the apple roasted to the furnace. And also are wines made with grapes attacked by the noble rottenness, looked for botrytis, that it confers aromas between minerals and of very suggestive fungi.

Another version of moscatel is the one that occurs in the south of Spain, Malaga or Chipiona, within O.J. Sherry. They are moscateles of you happen put under long raisings in boots through the system Andalusian of prolific and wall-plates; there is also good moscateles aged in Navarre, Aragon and diverse canary zones, are good company for sponge cakes and baker's shop, especially for which one becomes rich with hair of angel or confitadas fruits, like the Christmas twisted roll.

The ice creams are a frequent dessert little dice to company. Among them it has a special black legend of the vanilla ice cream is one of the most difficult products, as much in ice cream as in other preparations (you graze and cakes, custard or Catalan cream). The denser sweet wines as much give the perfect counterpoint in the case of ice creams as in the one of the preparations with vanilla.

For black legend by antonomasia the one of the frothy one at the end of the meals. Little the frothy candies solely maintain the type with dignity at the end of the meals. And in this case, candy speech without complexes, with more than eighty or one hundred grams of sugar by liter, not of the semi-dry ones, that do not reach the fifty. What happens is that there are not many frothy really good ones and in this dessert land there are sweet wines without bubbles of enormous quality and probably more insurances.

The generous, licorosos diggings, wines and moscateles are the assiduous companions of dulcería for already long time.

With the stuffed confectioner's of hojaldre of creams, apples or fruits of bone we can accompany it by a digging but not excessively dry since the sugar of dulcería harnessed by the dryness of the wine marries bad and hardness and harshness of the set are translated in.

Single the so rich chocolates in case and as base of 50% of the world-wide confectioner's and that as much distrust raises between someliers, if wisely is accompanied by rancid wines, oportos or our great Pedro Ximenez or Fondillones accompany with its surrounding body to the best one by chocolate desserts. But you want desmarcarte of classic vion aromatic choosing one drier, you only must maridar it with a good Catalan Brandy or Jerezano.

The desserts with egg that in another type of elaborations so many problems causes in the case of the pastry shop and confectioner's, can perfectly be accompanied by sweet wines by moscatel by earth levantinas or Navarrese and if less candy is even preferred a Sauternes or Gewürstraminer delayed grape harvests it can be an excellent end.

The last great enemy of the wine is the ice cream but even this one, loses the battle of the anesthesia of papilas, by the cold of the ice cream, with frothy wines, moscatel, Pedro Ximenez or even a good Brandy.

MARIDAJE WINES WITH PASTIES
With the pasties normally affinity looks for. That the elements are accompanied, that go of the hand, that a flavor rises the other. A community. But we will see that, in the case of the sharp pasties, we will have to look for the opposite thing: that the drink refreshes, lessens. Then, with this clearly, we will see what happened to us with respective wines in one tastes simple and direct.

CASA JEWEL MERLOT

Thin and nervous fruit, where it distinguishes an acid cherry and something of mocha, also gives slight earthy notes that are repeated in mouth. In the maridaje with the simple pasty they appear sweet notes that they are resisted with the acidity of the wine, reason why a good ally becomes. With the sharp one, however, the red pepper goes off towards the nose, in the mouth attacks from back. For them, discarded the friendship. Except a marriage.

DO6NA DOMINGA CARMENÈRE

Powerful wine, structured, of good acidity, smoky notes and attractive and perseverante a mix of black and red fruits. The power does not fall, nevertheless, to the traditional pasty. In fact, their sweetnesses of the stewed onion, of the fruit, go of the hand. Absolute fidelity. With the sharp pasty, although she is not traumatic, the combination is somewhat loaded towards the picor, as much in the attack as in retrogusto. Good option, then, for that simple and substantial pasty.

SANTA INES CABERNET SAUVIGNON

This wine interferes in the flavors of the pasty, causing that cumin excels and it escapes with tannins. The same happens with the sharp one, this time, multiplied by three. Definitively, a wine for that roast waits for that them after the pasty.

IT PRINTS SYRAH/CABERNET

Warm, vainillosas chocolate-like notes, smooth tannins, slight acidity. All these elements cause that the wine leaves space for the substantial and opulent flavors of the pasty. It allows that its fan is distinguished, and the aid to take leave smooth, calm, without remorses. Of those marriages without storms. With the sharp pasty, although it is not a perfect combination, she is the unique one that we could choose to see us forced to accompany it with a wine. For the rest, a refreshing beer to lager or a fruit tree ale is the best election.


ICE CREAMS MADE WITH WINES.



Ice cream of torrontés and cabernet

Torrontés and cabernet are one musa inspiring. With creativity and I devise was obtained an ice cream of enormous quality on the basis of these wines.

In It jumps are several the ice-cream shops that make ice creams with wines, but cafayateño by election has patented its invention from 1996.

“I am the inventor of wine ice creams”, said to Ricardo Vantage point categorically. In February of 1996, total time of the Serenade to Cafayate, in a lunch for the press presented/displayed the wine ice cream torrontés and cabernet, that soon became famous anywhere in the world. Vantage point is an artist., always lived on the art in different expressions: the regional paintings, carpets, sculptures and now, ice creams. It was born in Three Streams, province of Buenos Aires and defines to his wife like the right arm of all creations.

The taste to terruño of the wine torrontés and cabernet calchaquí sambulleron, it by two years in the attempt to obtain the perfect wine ice cream. In it obtained it to 1996. English tourists, Italian, Polish, Scottish, American Germans, and of Argentine provinces make a shutdown, almost ritual, in the street Güemes de Cafayate to savor the white or red cream in the popular ice-cream shop “Vantage point” that appears in the tour guides of many countries, associated directly with Cafayate. S invention legally is patented like “Ice creams Vantage point: creator of the wine ice cream”.

This creative account that “in the '94 I began to try and. I delayed 2 years in obtaining the flavor and the consistency of the ice cream that uses today in my ice-cream shop. This ice cream appears in the tour guides of England, Scotland, Poland and other countries I know and it because the tourists come to prove it and they show the guides to me”. It made the decision to make ice creams because her wife had abierto a ice-cream shop in 1992 and according to account “she lost silver with the industrialists”. Then it bought a maquinita and it was put to invent. Torrontés and cabernet left popular wine ice creams there. For being white, torrontés has a natural symbiosis with the cold and in ice cream is perfect.

Cabernet, a calchaquí good red, in ice cream loses a little its tannins but equal it express its unmistakable taste to terruño. With its violáceo color he is the favourite of the men when they look for to refresh the breath with the invention cafayateño. The women incline more by the king torrontés. Thus the “Cream was born Vantage point” sprinkled from almonds and also the ice cream from chañar, carob bean, bigeye tuna, handle, watermelon and the one of pear that is a smooth and spectacular cream, between so many others.

Although the ice creams more demanded by tourists of all parts are those of wine, the one of bigeye tuna is not opacado. It has an enormous demand and besides being extremely pleasant in the mouth, it contains much potassium and it naturally regulates the function of the intestine.

These conditions meet with the guarantee of which the products are organic, without chemical aggregates. “That attracts much the tourism. Sometimes I remain without stock because the demand is very great. I buy the fruit, the process and work much. In February when she has the greater tourist affluence Cafayate, my wife serves and I elaborate all along”. Vantage point assured that “the majority of the fruits of the valley is medicinal but people prove all the ice cream tastes because they are salteños and that in himself, is already an attraction.

MARIDAJES

Creamy ice creams

Semi-dry candies of Pedro Ximénez and Monastrell, diggings and champagnes.

Sherbets

Diggings droughts and champagne brut. Candies of Moscatel, Riesling and Gewurztraminer.

Desserts with chocolate

Oportos Tawny type, red candies of Monastrell and Garnacha. Very aged sherry, sweet Oloroso type.

Creams and flanes

Sweet targets of Moscatel, Malvasía, Riesling. Semi-dry diggings and champagnes.

Cakes of fruits

Diggings semi-dry droughts and champagne brut or. Sweet targets of Moscatel, Gewürztraminer and Malvasía.

Cheese desserts

Sweet sherry of long raising (Pedro Ximénez, Odorous candies, Cream), oportos Tawny type.

Tropical fruits

Diggings and champagne blanc of blancs (of Chardonnay), semi-dry targets of Moscatel and Malvasía.

Pastry shop

Sweet sherry (Pedro Ximénez, odorous), Oportos vintage (of year) or type tawny. Semi-dry diggings and champagne.

There is alliance no closer than the one of the Moscatel with the burned cream: the oily and covered body of the wine becomes involved in the cream, contributing its elegant fruit acidity to the sweetness of the custard. But a Pedro aged Ximénez can improve this symphony, with the especiadas notes of the raising wood that are united subtly to the burned caramel.

Also the wines echoes have their place of honor in desserts. And I do not believe that better support exists than a good red wine for tarteletas of cheese. The strawberries of forest, sprinkled with a good Pinot Noir, find their complement perfect if they are well mature in the fruit aromas of the red wine. But I do not scorn the wonderful syntony of the wild fresitas, macerated in champagne dry or semi-dry. One sublimates alliance can against even in great champagnes of year, mainly when they have the shining elegance of the Great Dame. But we also look for the unusual experience with an aged Rosé Veuve Clicquot- a perfect alliance of colors that seems been born to take a basket of strawberries in its skirt of encanjes.

The citric notes of a sobremature Riesling can be harmonized with the smooth texture of a lukewarm cake of lemon. But we do not forget an old the rancid like Brave Blood either, intense and led wine, with hojaldre of bilberries and you dwell; or even with a cake of dates.

CHOCOLATE CAME AND
It is common to hear that way that the chocolate and the wine do not take well, nevertheless red wines contribute the flavors to him to red fruits, the spices; the white wines accompany to the chocolate with the white fruits and the maderizados citruses and wines give a special wood touch him, hemstitches, coffee, tobacco, etc.

It accompanies a good chocolate with Malbec, Malbec Premium or Cabernet Sauvignon.

SMOOTH WINES FOR SALTY PLATES


The experts advise that the wines are smoother than the plates that accompany. A general norm of the gastronomy advises that the wines are always smoother than the plates to which they accompany. And although one is a general truth, can be applied in the majority of the cases.

The sweet plates, like magret of duck with sauce of bilberries, demand very smooth red wines, with very velvety and mature tannins. And, as the red ones do not abound with those characteristics, the election always will be it jeopardize. For that reason it is recommended to choose Merlot or a Pinot Noir of mature grape harvest.

The sweet sauce duck also admits the alliance with a very voluptuous white wine: a fragant Muscat, of honey of roses, like the Vine Emerald; or best the Auslesen German.

Easier it will be always to find a counterpoint him adapted to salty plates, since the wine can exhibit in front of them its better qualities. In that case all the white wines fit, of driest to most honey-coloured, and the majority of red the mature ones that is not too tannic (Grenaches, Merlot, Pinot Noir, or even good Tempranillos).

Very intense the red wines, very rich in tannins as the Cabernet Sauvignon- do not have to use with salty nor either excessively too sweet plates; since they seemed more mature, bitter astringents and. Great the red ones are characterized, indeed, by their arrogant structure that makes inadequate to accompany the salt and the sugar. The red meats and the flavorful proteins of the greater hunting must be reserved for.

The simpler cooking preparations indeed are adapted to emphasize the exceptional class of these power wines; mainly when cheers and not in old woman decrepit bottles are selected in years. On the contrary, the smoother and light red wines (that is: most of red the aged ones) must be reserved for the young meats of calf, pig and lechal lamb, for the birds and the lightweight fighter of pen.

When one reviews the wine letter of many Spanish restaurants, usually it is in a perplex situation: infinite old woman wine years to accompany a menu in which almost exclusively strong plates of red meat are offered and hunts major that tannic red shouts and energetic ones are requesting to. It does not have sense to pay to price of gold an old year of a flavorful emaciated red soon with estofado that deserved the fruit counterpoint and brioso of a young Tempranillo, a sensual Grenache, or a Cabernet Sauvignon very little maderizado, filled ones with varietal aromas and warm spaced notes.


MARIDAJES SYMBOLS




EXAMPLE LETTER MENU USING THE MARIDAJE SYMBOLS

SUGGESTION OF THE CHEFF

(Pig) ...... red with pink slight bodies

FOR A GOOD BEGINNING C.U.C

(Cocktail of shrimps)

Chardonnay reserves Chilean, American Chardonnay .................................. 18.00

HIS IT GRAZES FAVOURITE

(Spaguetti to vongole)

Soave, Orvieto or Trebbiano ....................................................................... 10.00

DELIGHTS OF THE SEA

(Smoky Salmon/trout)

Pouilly Fumé or Chablis ........................................................................... 12.00.


ITS BETTER WHITE MEAT

(Hunting of pen and hair)

Red light and old with body ............................................................. 10.00

THE BEST HUNTING

(Ox)

Red old and with bodies ...................................................................... 15.00

DELICIOUS DESSERT

(Chocolate and desserts with coffee or mocha. Ice creams and confectioner's)

generous wines, Oportos .......................................................................... 15.00

IN ORDER TO CLEAN ITS PALATE

(Cheeses of intensity high and median)

Diggings and champagnes ................................................................................. 13.00

FOR A END OF HAPPY TABLECLOTH

Oporto and the Pedro Ximenez ........................................................................ 20.00

THANKS FOR ITS VISIT WE WAITED FOR ITS RETURN

VOCABULARY
In order to be able to include/understand some terms described in the work we presented/displayed the vocabulary here to them.

KITCHEN

Sote: To skip foods with little fat, oil or butter.
Deglasar: To perfume with wine the meats or vegetables when to seal or to skip, and to let reduce the wine to the fire, later continuous adding other sazonadores.
To perfume: To add wine at the end of a preparation like rice, stews, estofados, soups, etc
Flambear: To add a liquor or came mixed with rum, cognac or brandy to perfume a preparation of meats fruits, dessert coffee.
Escalfar: it is a method of baking in water with vinegar for meats and vegetables but it is possible to be realised with wine, water and aromatic grass.
Brasear: To cook a great piece of meat with broth perfumed with wine to the fire or the furnace.
WINE

Astringent is said of the wine that has excess of tannins and to that tightens the mouth.
Fine Amontillado Vino from Sherry, color amber, very dry flavor and very intense aroma. Its graduation reaches los17 degrees or 18 degrees.
Body is said of a wine that fills the mouth thanks to its wealth in alcohol and gustatory values.
Generous rich alcohol Wine, its alcoholic graduation can arrive until the 23 degrees, usually is rich also in sugars. To this type of wine they belong the Moscateles, the Malvasías.
Tannin One of the main components of the wine, comes from raspón, the skin or peel and of nuggets of the grape, it provides character and life to the wine, in high amounts confers a rough flavor to him to the wine.
Supplement Wine that has been bred in barrels or bottles during a prolonged time. Generally they are wines of quality with a minimum raising of three anuses.





APPETIZER



inlays, patés, foie, fried…
White wines droughts, young people, aromatic for the fried ones.
Varietal fermented in barrel or semi-candies for the foie.
Red young people or of short raising for inlays.

SALADS
green, of vegetables, cold, warmed up…
Little acid targets for the crude vegetable.
Some red young people when vegetables are added or graze.
Targets fermented in barrel and aromatic for the tibias.



SOUPS
cold, creams, of fish, meat,
broths…
Red, young targets and droughts that can win in age when they are soups of fish or meat.



ARROCESS

targets, of fish, meat, vegetables…
Pink fresh and frothy droughts.
Red tannic in the rice with meat.


IT GRAZES

with meat, vegetable sauces…
Fleshy and expressive targets with body and pink.


MUSHROOMS

skipped, stews, to the live coal…
Red light, not too complex, between young people and raisings.




EGGS

tortilla, happened through water, fried…
For tortillas, red light young people.
For the rest, also they are worth pink with


SEAFOOD
crude, light, heavy…
Targets and frothy droughts, aromatic young people and



FISH

target, blue, crude, marinated, stews, escabechados, to the steam, fumats…
Frothy and white light for the white fish to the steam.
Frothy of corpulentos raising and targets for the white fish generally.
Red aromatic, white young people fermented in barrel and frothy with raising for the blue fish, stews and smoked.
Frothy of age and varietal targets of personality with the crude fish.
Aged semi-dry targets for the brine.




MEAT


white, of pen, red, fries, crude, to the live coal, stewed, hunts…
Red light young people and for the white meats.
Targets fermented in barrel, pink afrutados and smooth red corpulentos and for the crude meats.
Frothy and white of raising, jointly with pink expressive and red light for the birds.
Red tannic for the gelatinous meats.
Red of long raising and alcoholic for the hunting.




CHEESES


fresh, tender, cured, of goat, ewe, cow…
Aromatic targets for the fresh cheese.
The rest of cheeses very well practically combines yet:
targets, generous, red easy young people and,



DESSERTS
fruit, candies, lactic, chocolate…
Mistelas young for the fruit.
For candies, moscateles, grenaches, Pedro ximénez, Malaga, malvasías, frothy candies…
For the chocolate odorous, Malaga, Pedro old ximénez…