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How to choose the Wine indicated for each occasion?


Just as there are no two grapes exactly alike, no two wines are identical (yes, with similar characteristics) and no two people will have the same taste. Therefore, to say what is the best wine for each occasion has a relative objectivity. That said, so that the reader does not feel duped, there are certain peculiarities in each variety that can help us to enjoy a little more of a beautiful occasion, highlighting flavors, aromas, textures and other sensations. As long as we do not go as far as the body allows.

Knowing which drink is indicated for a moment will depend on many variables such as the weather, the reason for the uncorking and the food that has been served that day. With regard to this last point, the experts usually speak of "maridaje". This is a way to relate the flavors of a food with a wine, so that they stand out and improve both in the palate.

While there are certain strains that combine better with certain foods, there may be some exceptions.

To understand what we can find in the gondolas we have to divide the wines into four groups: red, white, pink and sparkling. But within each one there are many varieties with different aroma, textures, processing time, origin and flavor.

Suitable for each main dish

• Dry sparkling wines: In addition to serving with appetizers, also perfectly accompany raw or cooked seafood, salads based on seafood and boiled fish, vegetables, pasta and rice with delicate sauces.
• Dry and fruit-flavored white wines: excellent substitutes for sparkling wines, which harmonize very well with raw seafood, boiled fish, vegetables, pasta and rice with delicate sauces.
• Aromatic and aged white wines: they are ideal to accompany pastas and rice with flavored sauces, vegetables or mushrooms, bones, baked or stewed fish and fresh goat cheeses.
• White wines aged in barrels: they are wines that have a delicious taste and smell; are served with pâté, poultry, fish such as trout and swordfish, as well as grilled.
• Delicate-flavored pink wines: served with raw ham, pepperoni, bologna, etc. With the stuffed pasta or gratin; poultry and white meats with flavored sauces, truffles and fresh cheeses.
• Red wines, young and fresh: the best to accompany beans, cooked soups with legumes, onion soup; stewed white meats, roasted red meats, fatty fish, well-seasoned fish soups and semi-aged cheeses.
• Red wines aged: ideal to accompany red meats, pork prepared in sauce, roasts, and cheeses with a strong flavor.
• Sparkling wines, sweet or aromatic: perfect companions of light candies, as well as cakes, fruit salads and mousses.

Wines for lunch

The secret here is to choose according to the foods that make up this important meal of the day.

So for the raw seafood, the fish, the vegetables, the best thing is a good white wine; while the aromatic and aged wines are ideal to accompany pasta and rice with flavored sauces, vegetables, mushrooms, baked or stewed fish and fresh goat cheeses.

Sparkling and dry wines accompany raw or cooked seafood very well and soft-flavored rosé wines are the perfect companion for white meats, truffles and cheeses.

Finally, young red wines are the best choice for legumes, soups, stews and red meats and semi-aged cheese, while aged reds are much better enjoyed with pork, roasts and cheeses with a strong flavor.

Wines for desserts

The decision here should aim at the sparkling musts, sweet and aromatic as they are unsurpassed when enjoying sweet foods such as cakes, fruit salads and mousses.