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When we talk about a good wine list, we’re talking about the one that helps you find the ideal match: the perfect drink to enhance the flavours of lunch or dinner, adding a special touch to the gastronomic experience you’re trying to enjoy.
To draw up the best wine list, you first need to know the specific characteristics and profile of the dishes on the menu in their various aspects: lightness, acidity, intensity, fats, spices, sweetness, among others.
Let’s look at some recommendations based on different cuisine options, according to the main types of wine:
They go very well with fish and seafood, fresh salads, cheeses, white meats, pasta with white sauce, as their acidity and citrus and/or fruity notes complement these flavours perfectly.
The perfect pairing for white meats (duck for example), red meats mushrooms, fattier fish (such as tuna), Asian cuisine, pasta with tomato sauce, more rigid cheeses, thanks to its tannins, fruity flavour, some wood and earthiness.
They pair very well with salads, fruit, sushi, carpaccio, light dishes with seafood, ratatouille, paellas, and light grilled meats, or pasta with fresh tomato sauce, due to their freshness, lightness and the variety of flavours and aromas from red fruits to floral notes
The right partners for starters, apéritifs, salads, seafood such as oysters, caviar, in their drier versions, and perfect to accompany desserts and blue cheeses, in the sweeter options.
To accompany blue cheeses, desserts with dark chocolate, walnuts and almonds, Port is an excellent suggestion. Fresh fruit desserts, tarts and more pronounced cheeses go well with late harvest wines. Traditional sweets, cakes and convent sweets are even more appealing with a Moscatel
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