How Wine And Beef Pairing Works
A sip of wine while devouring a hearty meal can be quite the palate refresher. The perfect choice of wine can enhance the taste of your delicacy or create an awful experience that will probably last in your palette for a while. Selecting the perfect type of wine that compliments the dish you chose is not as easy as it may sound. It’s rather a hard task especially when you’re dealing with various cuts of beef and when devouring ethnic food items. As suggested by the experts, it is recommended that you use low alcohol percentage drinks for spicy dishes and go for red wines to smooth out the devouring of meats like duck.
First and foremost as suggested by the experts, there are five rules when it comes to pairing wine and meat. Here’s what you need to know.
The rule of pairing
When you order for white meats such as chicken, turkey or even fish the choice of wine should be paired with sauce. Good steakhouse in Hong Kong are well informed on how to perfect the two delicacies.
Rich meats such as duck and sausages require a dark tannic red wine and good steakhouse in Hong Kong are more than capable of giving you the best in quality, you can also check this free flow brunch.
Each time you taste lemon go for white wine. It will only enhance the flavor in fold you cannot imagine.
If you are in the mood for some fiery heat in your meals, to compliment with the flavor go ahead and order low alcohol wines that will be able to sooth your pallet.
The perfect wine for your perfect steak
As mentioned previously, the wine you choose can make or break your meal. It can be palette cleanser or bring a sour taste and ruin the delicacy. The perfect wine should be decided based on the cut of the meat. For instance a filet will be best eaten with a Pinot Noir. If your choice of meat is Ribeye a Malbec cabernet will be a great choice. When you order for meat chops the choice of wine will depend on the type of sauce that comes with the dish. For spicy sauces and lemon sauces the best option would be a sparkling glass of Sauvignon Blanc for that extra yet mild kick. If you opt for butter or cheese sauces the most ideal choice would be a Cabernet Syrah while white meats should be paired with red wines which will surely compliment your dish.